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Spectacular Dessert

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gastronifique Oct 30, 2012 09:41 AM

In need of a truly spectacular dessert that can be made ahead and transported. Substantial enough to serve more than 8 people...really need a show stopper!!!

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    katecm RE: gastronifique Oct 30, 2012 11:37 AM

    Baba au rhum is delicious and gorgeous, and it's also nice and light for after a big meal. I skip the cream in the middle because that negates leftovers, so I do it with a straight whipped cream on the side.

    http://www.foodnetwork.com/recipes/in...

    2 Replies
    1. re: katecm
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      gastronifique RE: katecm Oct 30, 2012 12:08 PM

      ..oh that does look lovely and most delicious! Thank you!

      1. re: katecm
        Tehama RE: katecm Nov 4, 2012 04:34 PM

        I just had Baba au Rhum this past week for the fist time and I am in love. It might be because I felt intoxicated after the first piece, but.... nonetheless it was luscious. I can't wait to try the recipe myself.

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        nemo RE: gastronifique Oct 30, 2012 01:31 PM

        I was going to suggest several small croquembouche, but I don't know how far ahead they could be made without getting soggy. Also, I don't know what your transportation parameters are. But it meets your dramatic requirement. I'm thinking 3-5 profiteroles per guest.

        3 Replies
        1. re: nemo
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          gastronifique RE: nemo Oct 30, 2012 01:42 PM

          I really like that idea - definitely packs some drama!! Thank you.

          1. re: nemo
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            karykat RE: nemo Oct 30, 2012 03:01 PM

            The profiteroles sound good.

            If you like baking cakes, I'd recommend this almond praline cake with mascarpone frosting and chocolate bark: http://www.epicurious.com/recipes/foo...

            This is a show-stopper. My family didn't believe I made it. And they know I bake a good amount.

            It can all be done a day ahead. Except that I would make the frosting the day of serving and assemble everything then.

            1. re: karykat
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              gastronifique RE: karykat Oct 30, 2012 03:31 PM

              That is a truly spectacular dessert! Thank you.

          2. greygarious RE: gastronifique Oct 30, 2012 05:59 PM

            If you have, or can rent or borrow a large, clear glass bowl, make a trifle. Put the finishing layer of whipped cream and your fruit decorations on top at your destination if it's a long time between assembly and presentation.

            3 Replies
            1. re: greygarious
              Ruthie789 RE: greygarious Oct 30, 2012 07:32 PM

              Yes I agree with the trifle. Someone always brings it to our Christmas party and is quite nice and light and lovely looking.

              1. re: greygarious
                njmarshall55 RE: greygarious Oct 31, 2012 01:07 PM

                +1 for the trifle. Lots of room to let your imagination run away with layering. I'd also suggest a nice tirimisu.

                1. re: njmarshall55
                  Ruthie789 RE: njmarshall55 Oct 31, 2012 05:11 PM

                  Someone at my work brought one with whipped cream, chocolate amd smores bits. It was very sweet and looked great and someone else always brings the traditional one. It can be very versatile.

              2. Ruthie789 RE: gastronifique Oct 30, 2012 07:31 PM

                A pie can also be a good dish and if you bring a good quality ice cream or homemade ice cream you might get some good feedback. I like the trifle idea better.

                1. Tehama RE: gastronifique Oct 31, 2012 04:41 AM

                  Good morning. Are you seeking a cake, pie, individual servings? I was thinking that might help narrow-down suggestions based on your overall idea and also had a question about transportation. Are you able to take it in sections and assemble on site? Is this for a holiday meal? Glad to help!

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                    Nanzi RE: gastronifique Oct 31, 2012 06:48 AM

                    Baklava would travel well.

                    1. chowser RE: gastronifique Oct 31, 2012 03:55 PM

                      Along the idea of a trifle, you can also do a tiramisu or charlotte with a pretty presentation, like this:

                      http://i-heart-baking.blogspot.com/20...

                      Make one large one in a springform pan It'll be easy to transport if you keep it in the pan and then remove the outside once you get there, wrap w/ ribbon.

                      A large tiramisu:

                      http://faceyourbatter.blogspot.com/20...

                      2 Replies
                      1. re: chowser
                        Tehama RE: chowser Nov 1, 2012 06:12 AM

                        What a great idea! That never occurred to me to transport in a springform pan + ribbon. Thanks!

                        1. re: chowser
                          Ruthie789 RE: chowser Nov 1, 2012 07:34 AM

                          That indeed would be a spectacular presentation.

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                          gastronifique RE: gastronifique Nov 2, 2012 04:29 AM

                          Thanks for all the 'spectacular' ideas!

                          4 Replies
                          1. re: gastronifique
                            Ruthie789 RE: gastronifique Nov 4, 2012 02:57 PM

                            What are you going to make?

                            1. re: Ruthie789
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                              gastronifique RE: Ruthie789 Nov 5, 2012 10:49 AM

                              Due to some time constraints ended up making a rum cake but had the 'wow' factor with the finishing decorations. It got rave reviews so all is well. Lots of great suggestions on this site - some of which I have done before (i.e. trifle, tiramisu, profiterole tower etc) and some which will likely be tried in the future. wonderful resources!

                              1. re: gastronifique
                                Ruthie789 RE: gastronifique Nov 5, 2012 10:57 AM

                                Rum cake sounds good...seeing a lot of recipes with rum these days.

                                1. re: gastronifique
                                  Tehama RE: gastronifique Nov 6, 2012 04:07 AM

                                  Hey! By rum cake you mean the Baba au Rhum cake? Since you started this thread I've been wanting to make it, too! Tips, tricks? So glad you created a special finishing treat for your family and friends!

                            2. jlunar RE: gastronifique Nov 2, 2012 07:54 AM

                              I'm pondering bringing a large-format mille feuille dessert that would be served family style. I had it on a wooden plank at a restaurant and it looked rustic, but awesome. Was going to assemble at the destination. Not sure if that's possible for you though. But I liked this idea because I could pretty much make everything beforehand and then keep the pastry layers flaky until just before I serve it. I had also thought about doing single-serving sizes instead. I'm currently undecided.

                              Don't forget that the presentation of your dessert will help you make it a show-stopper! So a really nice serving dish, etc will help that a long.

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                                Querencia RE: gastronifique Nov 4, 2012 04:29 PM

                                If you like to stop shows I suggest you buy a trifle dish (footed glass dish with high sides) because anything you put in it looks spectacular. As for transportability, there is daylight between "down the street" and "a seven-hour drive"---not sure how far you're going. Your trifle dish will be gorgeous with any combination you favor of custard, various fruits, whipped cream, and cake and some of this could be carried in a cooler and assembled at your destination. But you could also do layers of different fruits (and on other occasions layers of different salad ingredients, playing colors and textures against each other). Nice dish to have.

                                1. i_eat_a_lot_of_ice_cream RE: gastronifique Nov 4, 2012 05:26 PM

                                  This dessert is extremely impressive looking (and tasting), and pretty easy to make. It's soooo rich and decadent.

                                  http://www.epicurious.com/recipes/foo...

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                                    sandylc RE: gastronifique Nov 4, 2012 07:06 PM

                                    What about a simple bittersweet chocolate tart that you can serve in thin wedges with a few fresh raspberries and lovely whipped cream?

                                    1. firecooked RE: gastronifique Nov 4, 2012 08:43 PM

                                      My favorite is an Apple Gallette, from Julia and Jacques Cooking at Home. Has dried apricots and apricot jam in addition to the apples. Looks rustic, but oh so good.

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                                        shallots RE: gastronifique Nov 6, 2012 12:21 PM

                                        A real from scratch German Chocolate Cake has NEVER returned home with us.

                                        So many people love the cake, so few know how to make the real thing.

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