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Plated desserts
Café Cocoa Étoile
An original recipe by chef Kapila Amaratunga, Executive Pastry Chef Fairmont Royal York
0 stepsCOMPONENTS
Dark Chocolate Mirror Glaze
Jivara Mousse
Silky Coffee Cremeux Insert
Gianduja Espresso Feuilletine Base
Espresso Pastry Cream
Shiny Espresso Coffee Gel
Dehydrated Coffee Meringue
Valrhona Chocolate Almond Crumble
Toasted Croissant Ice Cream
Jivara Chocolate Shavings
Peta Crispy
Chocolate Garnish
Gold Leaf
Micro Flowers
Assembly and finishing
Center Line Composition
Back:
Dehydrated Coffee Meringue Spiral
Center:
Jivara Mousse Dome
Silky Coffee Cremeux Insert
Dark Chocolate Mirror Glaze
Gold Leaf
Left And Right Accents:
Espresso Pastry Cream
Shiny Espresso Coffee Gel
Valrhona Chocolate Almond Crumble
Peta Crispy
Front:
Toasted Croissant Ice Cream
Jivara Chocolate Shavings
Final Garnish:
Chocolate Garnish Stick
Micro Flowers
Espresso Powder Dusting