Demerara craquelin, whipped vanilla bean cheesecake mousse, bittersweet chocolate ganache and candied orange peel gems
Photo Credit: Nashville Guru
Big Fat Cream Puff
Ophelia’s Pizza + Bar | Nashville, Tenn.
Emily Wilson
How do you top off a meal of signature pizzas and classic Italian entrées? At Ophelia’s Pizza + Bar, guests are tempted by one-of-a-kind dessert experiences, including the Big Fat Cream Puff. “It’s one of our top sellers,” says Emily Wilson, director of pastry operations at 5th Street Group, which owns Ophelia’s. “It’s rich but not overly sweet, so guests are able to enjoy it even at the end of a big meal.”
This elevated take on the classic dessert is a pâte à choux pastry topped with a crunchy Demerara craquelin and then cut in half and filled with a whipped vanilla bean cheesecake mousse. Tableside, it is drizzled with a warm bittersweet chocolate ganache, dusted with powdered sugar and finished with candied orange peel gems. “I think the tableside presentation is what makes the dessert a success,” says Wilson. “Pouring the ganache with the steam coming off the warm chocolate as it hits the cold mousse really takes the dish to the next level. Together, the grand dusting of the powdered sugar and sprinkle of candied orange give the dessert a whimsical final touch.”
About the Author
Patricia Fitzgerald serves different roles on the Flavor & The Menu team, including writing custom content, Kitchen Collaborative chef spotlights and digital editorial content, as well as acting as a contributing editor for the print magazine. As owner of PFitzCommunications, she specializes in various areas of foodservice and hospitality, while also maintaining clients in other industries and professions. She can be reached at pfitzcommunications@gmail.com.Read More Stories by Patricia Fitzgerald
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