Upper Loire.  Dessert chefs create a cake for Mother’s Day

Upper Loire. Dessert chefs create a cake for Mother’s Day

This Thursday in the chamber of commerce took place the presentation of a dessert developed for Mother’s Day. “We needed to revive the economy,” says the confectioners’ union. It is the second time we can find an ordinary cake in twelve confectioneries in the ward for mother’s holiday, while a box of chocolates has been produced for more than thirty years.

Selected sweet paradise recipe

This year, the cake consists of a Breton biscuit covered with a vanilla and lemon mousse. A rhubarb compote with strawberries adds acidity. The first local strawberries of the year will be placed above. This pie is cut into 6 or 8 slices depending on the taste of each.

The pastry chefs met a month ago, each of them came up with a recipe based on previously selected seasonal ingredients. After consultation, the recipe presented by the pastry chef Au Paradis sweet, in Monistrol-sur-Loire, has finally been selected, which will go on sale.

The union also prepares an annual yule log recipe for the holiday season. These small actions make it possible to mobilize artisans and display their knowledge.

Participating cakes: Au Paradis Sucre, Monistrol-sur-Loire; Gourmans say, Dunières; Chambouvet, Tence; Liotier, Yssingeaux; Daffodil, Le Monastier-sur-Gazeille; In Serano, Le Puy-en-Velay; Didier Rix, Le Puy-en-Velay; Pastry Sabot, Le Puy-en-Velay; La Cabosse, Le Puy-en-Velay; Pastry Guyot, Vorey-sur-Arzon; Cakes in your own home, Loudes; Pinel paste, Craponne-sur-Arzon and gourmet Au Moine, La Chaise-Dieu.

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