Restaurants / Bars

Cinq Dessert Boutique’s Eileen Cake Puts Two Favorite Unexpected Flavors Together

August 30, 2018

Dessert, in this age, has become synonymous with having a boatload of sugar and everything in excess. But this is not the case for Angela Villoria, who instead favors the more balanced approach of the French, and incorporates this into her own creations at Cinq Dessert Boutique. “Cinq”, which means five in French, refers to five key ingredients—flour, butter, sugar, milk (or cream), and eggs. They not only constitute her desserts in the literal sense, but also represent Cinq’s core vision: to craft up desserts using real, high-quality ingredients, focusing on great execution each and every time.

Cakes, tarts, cookies, and a small selection of savories and sundries come well-represented at Cinq, one of the newcomers being Eileen—a confection named after Villoria’s sister-in-law. Inspired by Villoria’s childhood love for the chocolate-avocado pairing, this entremet cake holds layers of chocolate mousse, avocado mousse, almond dacquoise, and pili nut croustillant under a glossy robe of chocolate with a mirror-like sheen. Long and involved as it may read on paper, all components come together for a surprisingly balanced mouthful, its mousse layers coming just barely sweet, and the chocolate being just bitter enough to support the creamy avocado. Adding interest is the pop of crunch from the dacquoise and croustillant layers, breaking the richness of the mousse just enough to have you back for another forkful.

Patricia Baes SEE AUTHOR Patricia Baes

Trish thinks too much about everything—truth, existence.....and what’s on her plate. Her ongoing quest for a better relationship with food has led to a passion for cooking, gastronomy, and a newfound interest in its politics. She dreams of perfecting the art of making soufflé with her crappy toaster oven.

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