Not a pastry guy. Did some menu work at a place that had a casual and fun vibe with very good food. The type of place where you can bring your whole family or have a romantic date night.
Ricotta filling has a hint of orange blossom water with cocoa nibs and lemon zest garnishing each layer. It’s a pretty traditional recipe otherwise, set up a little differently.
by DetectiveNo2855
2 Comments
Idea is nice enough. Not sure sprinkles really jive here.
I’m neither fancy nor whimsical, just kinda falls between the two, and it’s not much of a plating.
I’m also not a fan of the sprinkles. How does it behave when you cut into it? It looks like the pastry may be hard and the ricotta filling would just squish out… I like the idea but I would not call it a napoleon. Maybe a deconstructed cannoli.