Nostalgia for the Little Pastry Gems

Courtesy of SeriousEats.com, these were the pastries they featured in their website. Two of the best pastries we used to serve at LO. 

The first photo is a very rich and dark chocolate cake with a delicate crumb. The kind that looks very simple and unpretentious but really decadent. I made them with Valrhona chocolate & Plugra Butter. It is topped with a very light Vanilla Italian Buttercream and a sprinkling of Chopped Iranian Pistachios. You can see how vibrantly green it is. The best pistachio nuts, by far.

Second is the cherry Blossom Gateau. It has 3 kinds of mousse layered up - Cherry, Pistachio and White Chocolate. The top layer is a gelee of Cherry Blossom Liqueur and preserved cherry blossom, yep, it's the real flower and these last 2 components were imported from Japan.

Thank you to SeriousEats.com! Check out the links below!

http://newyork.seriouseats.com/2011/08/chocolate-cake-little-oven-long-island-city-queens-nyc.html?ref=search

http://newyork.seriouseats.com/2011/04/sugar-rush-little-oven-cherry-blossom-gateau-long-island-city-queens.html?ref=search