Lucky Charm

I <3 this garnish!

One of the first things that I learned at the bakery is that shaped mousse desserts used in the entremet are called bombe glacée or simply a bombe in French.

I've loved the name ever since because a good dessert should be explosive! :)

A few days ago the idea of doing a St. Patrick's Day dessert came up.

With the "bombe" floating in the back of my mind I finally landed on doing a play on the Irish Car Bomb drink.

And since I got so excited about the idea below we decided this would be my original recipe and dessert production for my Stage time at the bakery.

inside only, no caramel or garnish

Here is the dessert that followed from top to bottom:

1. Gold Brushed Dark Chocolate Garnish
2. Jameson Whiskey Caramel
3. Dark Chocolate Spray
4.Green Coffee "Devils Food" Cake
5. Bailey's Creme Anglaise Inlay


I'm posting this before the holiday in case anyone needs some inspiration.

And, as always, I'm happy to share my recipe if anyone wants it.

The pastry chef I've been working with is beyond amazing and I'm so happy he liked my idea.

And, trust me, I am so excited to have something I designed with his help in the case. It makes me remember why I'm working so hard in culinary school.

Actually, 90% of the time it doesn't feel like work. Except for the math I'm having a blast!

Oh, and they posted a pic of my dessert on their Facebook page. You can check out the official photo here! (You might have to scroll down a few pics. It is in the album "Our Creations")

in the case!!