I saw this dessert in the "So Good Magazine". I made it apart of my plated dessert menu. It is layers of jaconde, lemon curd and hazelnut creamux served on sable cookie. In this image I just finished cutting them to be packed for catering. Onsite it will get finished with three piped pearls of lemon curd and garnished with candied violet. It will be served with vanilla anglaise and chocolate shavings.
For Valentine's Day I am challenged to organize production for some major projects.
First I have to create a Valentine's Day Menu for catering. I have to prepare the recipes, cost the menu items, prepare the food, present the food and menu to the sales team. A tasting, photo shoot and Q & A takes place. The sales team takes the gathered information and sell to their clients.
This same menu is also offered for sale for catering done out of the store in downtown Washington.
I always have a sweet tooth and I will bake something at home to satisfy my family's craving. So I made a classic pound cake.
