Saturday night the 18th of October I was invited to be a guest chef along with five other chefs at the St Louis Club in Clayton for their 50th anniversary celebration attended by 600 members and guests. I prepared 1000 servings of my signature desserts and pastries for Chef Pierre Chambrin, former Chef at the White House. In the opening image from the top left going clockwise is: Pear Ginger Wine Cream Torte, Gateaux Monica and Hazelnut Torte. The Pear Torte is filled with pear ginger mousse, Chardonnay wine cream and classic Genoise. It is topped with Riesling poached pears and decorated with white chocolate chards. The Gateau Monica which was once featured in the magazine “Chocolatier Magazine” is layered with cocoa meringue, 64 % dark chocolate ganache and Kirsch flavored chocolate Genoise enrobed in a coating Ganache and served with kiln dried Cherry Beaujolais Sauce. In the foreground is my Hazelnut Torte which is made with 5 layers: Pate Sucree, Gianduja Ganache, Hazelnut Japonaise, Vanilla Biscuit soaked with Frangelico, all incased with praline butter cream.
The other two desserts that I served were the warm Plum Tart in a hazelnut Linzer crust served with lemon champagne Sabayon and Merlot vinegar blackberry gastrique; and Almond Crusted Franjipane Stuffed French Toast with Port wine sauce garnished with figs and blackberries topped with vanilla bean ice cream.