NYC | Bouchon Bakery Café

Sunday, April 21, 2013 0 No tags Permalink 0

We already talked about the wonders of Bouchon’s Chocolate Soufflé

…and even the Olive Oil-Grapefruit Cake (hubba, hubba!)

This is a seasonal special with layers of rosemary-scented olive oil cake and grapefruit curd. Finished with a torched meringue top, grapefruit sorbet, and pine nut crumble.

But there is more! So much more. Like this Blood Orange Cheesecake (such perfect segments)…

…and a trio of Profiteroles…

…with warm dark chocolate sauce drizzled tableside. Thank goodness the Profiteroles (along with the Chocolate Soufflé) are always on the dessert menu.

And if you wish to take decadence up another notch, order the Sticky Toffee Pudding.

Drenched in just enough toffee sauce, served hot. That quenelle of cream on top? It’s not only whipped cream, but whipped and mascarpone cream. Together.

Let’s finish with tea…Chai and Assam in the form of cake.

Layer by layer, top to bottom: yuzu gelée, coconut cream, assam tea sponge cake, milk chocolate ganache, and almond sable. Chai sauce and chocolate sorbet to complete.

Bouchon Bakery Café

10 Columbus Circle, New York, NY 10019

(212) 823-9366

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