Prêt-á-Manger Composed Desserts Now Available at The Atelier!
We just added several new desserts to our program here at Wild Sweets® By Dominique & Cindy Duby that we call “Prêt-á-Manger”, which are typically referred to as ‘verrine’ in Europe. These desserts are served in single serving containers and meant to be eaten on the go. Our versions are based on time-honored French Classics, but with a modern twist! The Prêt-á-Manger Ice Cream and Desserts are now available exclusively at The Atelier in Richmond, BC.
For our Chocolate Mousse Series, each layer of the dessert provides a different texture, including a cloud-like mousse, unctuous cream, and crunchy pearls. And specifically, the 'Architecture' features layers of either dark, milk or white chocolate sabayon mousse, a fruit Crème Brûlée cream and puffed cereal chocolate pearls.
Our Chocolate Tarte Series is based on classic traditional tarts or pies such as Lemon Tarts and Banana Cream Pie. The same construction as the Chocolate Mousse Series applies with each layer of the dessert providing a different texture, including a cloud-like mousse, unctuous cream, and crunchy base. And specifically, the 'Architecture' features layers of sweet butter sablé cookie crust, fruit custard cream, and white chocolate Chantilly mousse.
Note that all of our Composed Desserts are sold frozen and can be kept in that state for up to 6-weeks (-18°C / 0°F). For best results, thaw the desserts in the in fridge for a few hours, overnight is best. Once thawed, the desserts must be stored in the fridge at all times and consumed within 48 hours. Remove from the fridge at least 30-minutes before serving to allow it to reach the perfect serving temperature.
As a side note, although common practice in the top pastry shops in Europe where we trained, freezing the desserts actually is necessary for some desserts decor as they would not be possible otherwise (I.e. chocolate spraying, mirroir glazing, etc.). And when we competed representing Canada at the world most prestigious competition - World Pastry Cup in Lyon, France - all desserts have to be frozen in order to be completed in time. Additionally, we did an academic one-year research project in collaboration with UBC Food Science department and concluded that the freezing of chocolate preparations (I.e. emulsions) significantly improved not only the shelf life of the product, but also retained most of its distinct aroma and taste properties while developing others during the frozen state similarly to an 'aging' process disproving that 'fresh' is not always best! FYI - there is a very interesting TV show on the 'Fresh' subject, although not specifically about sweets, produced by Anthony Bourdain featuring chef David Chang of Monofuku in New York called 'Mind of a Chef' which is currently available on Netflix.