This week we have the Christmas edition of Huré Cake, and to rise to the occasion, I have written a song (to be sung in the same tune as “the night before Christmas”:
The pistaccio cake tastes exactly as you would expect it to : like pistachio and chocolate. It is composed of layers of pistachio and chocolate mousse, the first being lighter than the latter. The pistachio mousse also had a stronger taste, which reached your taste buds the taste of the chocolate, but yet the flavour remained longer. It’s great if you like pistachios, less great if, like me, you’re not a fan. I found that when I managed to scrape the pistachio mousse off, I could only get the taste of the chocolate, which I must say was an improvement. But then again it’s only a matter of tastes, and mine might not describe the pistaccio at its true value.
I am ashamed to say that this was only the first Mille-feuille I had ever tasted, and to be honest, I don’t really get why people make such a big deal out of it. This cake, as you may all be aware, consists of several layers of crispy thin cake and a creamy substance. What I did like about this particular mille-feuille was the fact that the creamy substance was arranged into little balls that made it look quite original. Unfortunately there was a little bit too much of it for my taste, and I struggled to finish the whole thing. I had no particular taste as it was quite plain, so no surprises there.
I have been rather harsh for the grading of this cake, probably because it’s the one coming right after the chocolate and raspberry pie. So apologies to the Rubis, but that was just mediocre. All it consisted of was a raspberry mousse. I think it’s the same one as the one that was on the chocolate and raspberry pie, but in that one, there was chocolate and raspberries to go with it, which made it perfect.
The chocolate and raspberry cake was to me what Romeo was to Juliet. In fact I do not know how I will ever go back to eating another cake ever again because it was so delicious (actually who am I kidding it’s Friday and I just got to the boulangerie to buy a new paticerie).
Since last week I went a little crazy and bought a cake that could have tasted of really anything that was white and shiny, this Friday I decided to go for a cake that was a little more familiar: the ‘Rambuteau’. Simple but tasty. The chocolate made it quite rich, but since it was a rather soft mousse separated by layers of squashed raspberries, the cake was actually quite light, and yet somehow managed to be filling.
The reason I got that cake was because I had no clue what was hiding inside that glossy spherical shape, and what it tasted like. The name was as dubious as the outside appearance of it: “Plaisir”, which, for those who will not get any of my French language references, means “pleasure”. That cake could have contained anything, from a curdled milk structure to a shiny ball of polystyrene.