Hope this post finds you well! We had so much fun putting together this winter forest themed dessert table with bright, cheerful cardinals, gleaming white snow, and kraft-colored birch trees. The faux bois and cardinal red inspired our treats:
Here’s what we made:
- Chocolate Espresso Cheesecake with Kahlua Whipped Cream and Chocolate Shards
- Kouigh Amann
- Raspberry Shortbread Bars
- Iced Nutmeg Logs
Chocolate Espresso Cheesecake. Moist, velvety, and sweet, this cheesecake beckons you to swim in its decadence 🙂 Topped with thick whipped cream flavored with Kahlua to accent the coffee flavor in the cake, we added chocolate shards made from melted semi-sweet chocolate distributed thinly on waxed paper and allowed to dry. They’re actually harder to make than you think! The chocolate has to be very, very thin to achieve the jagged artistic element that you find on high-end treats. We’ll have to keep on practicing!
Kouigh Amann. Trendy and delicious, these treats hail from Brittany and feature flaky layers interspersed with plenty of butter and sugar. They’re pronounced: “quee ahman” and they are so good! I had the opportunity to learn how to make these laminated treats during my Croissant Class in San Francisco this past August and to taste an official one at b. Patisserie, the premier place to do so before I did.
Raspberry Shortbread Bars. Soft and buttery, with lots of crumbs, we made a homemade lightly-sweetened raspberry pie filling for the center of these bars. The pie filling, happily excluding preservatives and other additives, included a ton of raspberries, lemon juice, sugar, and cornstarch and only took about 15 minutes to cook. Impossible to eat just one, these beautiful treats have become a permanent part of repertoire.
Iced Nutmeg Logs. We thought these treats would be lovely given the wood element in the packaging! They feature rum extract and freshly grated nutmeg, which also flavor the icing. These are THE solution to your holiday nutmeg fix 🙂
corrie @ Peachie’s Treats