Pastry chefs are garnering more attention lately. Instead of being stuck with the last course where most diners are beyond bloated, pastry is now stepping into the limelight (finally!) One way pastry chefs are giving their creations the stage it deserves is by offering a dessert tasting menu, and Cora James (@CoraCake) is doing exactly that with Dessert Bar.
Cora, a pastry chef at Bar Buca, founded Dessert Bar last summer with the vision of bringing plated desserts and cocktails together. This is further explained on Dessert Bar's Facebook page:
"By placing equal emphasis on both, Dessert Bar encourages indulgence and sin...It is the sort of place you bring a date after dinner, but before you go home. It is the sort of place you gather with friends, over cocktails and loud music and gossip. Dessert Bar is excessive and indulgent. It seeks to be the space where all your sinful behaviour is tolerated, if not encouraged."
I, for one, feel encouraged that I am encouraged to indulge in as many cocktails and dessert plates as I please. I welcome this behaviour!
VANILLA MILK CUSTARD, PICKLED MANGO, CHOCOLATE MOCHI, PUFFED RICE GRANOLA
The second plate is a delicate assembly of profiterole topped with balsamic cheesecake surrounded in peanut butter praline and pecan. I deliberately split the one-bite profiterole into a three bites since the only way to achieve a perfect bite (to me at least) is to have on every spoon a pastry puff with some of that crunchy nutty deliciousness.
PROFITEROLE, BALSAMIC CHEESECAKE, PEANUT BUTTER PRALINE, PECAN
The beautiful Cora James at work.