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Pastry Chef Question Please


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Pastry Chef Question Please

N Tocus | Mar 10, 2003 02:05 PM

I used to buy some wonderful pastries at a Washington DC bakery (Avignon Freres) and I'd like to make them but I can't quite figure out how and would welcome suggestions. I think they took their leftover cake and mashed it up, added chopped candied fruit, flavored it heavily with rum, made it into balls about 2" in diameter, and frosted the balls with poured chocolate fondant. My problem is that I am not sure how to bind the cake crumbs. The resulting cake was cohesive and didn't crumble if you bit or cut into it but I don't think it had egg in it. Color was dark brown but didn't seem to be chocolate---only the icing was chocolate. Had a kind of succulent sweet quality and a consistency that almost makes me wonder if the cake crumbs could have been bound with simple syrup. Was much more moist than the Christmas cookies everybody makes with vanilla wafer crumbs and rum but maybe was along those lines---I don't think the mixture was baked. I would also wonder if some of the crumbs were bread crumbs but I don't recall that Avignon sold bread. Does anyone recognize these chocolate-frosted rum balls?

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