Thursday, April 5, 2012

Plated Desserts Class Makes "The EGG!"

Chef Wilson's Plated Desserts class made "The EGG!" Created by then Executive Pastry Chef of NYC's Le Berdardin restaurant, Michael Laiskonis, The Egg is a dessert that once tasted is not forgotten. It is composed of a milk chocolate custard, layered with a warm caramel, topped with a caramel foam, and finished with whisps of maple syrup and sea salt. Chef Laiskonis made The Egg for his appearance at the BB&T Charleston Wine + Food Festival several years ago. See his blogpost and recipe below:

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