The World of Cupcakes

Posted on November 30, 2017 by briannavasquez

Cupcakes. There is not much to say about cupcakes when defining them as their name gives away the true necessary reasoning of its existence. It is essentially a miniature version of a cake for an individualized portion that can be served without the hassle of slicing a cake. This ensures the same portion for each person as the sizing of the cupcakes is always the same instead of the varying comparison of cake slices. Hence the coined name of the cupcake…a cake that is shaped like a cup. While cupcakes are the kryptonite to pastry chefs like Duff Goldman of Charm City Cakes (you know, the star of Ace of Cakes and many other Food Network television programs), they are innovative creations.There are still varying sizes of cupcakes between the standard size, jumbo size, and miniature size…they all serve the same purpose. Somehow, the world has become so widely in love with all things in miniature versions which is why cupcakes became so trendy as they were viewed as miniature versions of cakes. It is amazing to see the many creations that can be made from such a small dessert of cupcakes.

Food hybrids are still taking both the culinary and confectionary worlds by storm as it allows for two individual foods to be paired together in order to create an entirely new food item. This is what occurred with the cronut which was the pairing of the croissant and the doughnut as well as the pizza cone which is the conjoined duo of the fixings in a pizza slice wrapped in a cone to have the appearance of an ice cream cone. Cupcakes have somehow become a part of this trend especially since it challenges chefs to not only create a food hybrid with a cupcake but to produce a hybrid on a smaller scale to fit the size of a cupcake as well.

There are amazing cupcake hybrids that the dessert world has to offer…one being the flan cupcake. Flan is a spongy caramelized custard that has a syrupy caramel. This is then made into a miniature version and topped onto a cupcake in lieu of frosting.

Image by: Alma

Another being the crème brulee cupcake which consists of the cupcake center being hulled out to then be filled with a custard filling. Instead of being frosted with traditional frosting, it is topped with the custard before having sugar sprinkled over it then it is blowtorched to get the beautiful caramelized bruleed finish.

Image by: beantownbaker

Lastly, there is the croquembouche cupcake which is based off of the famous French dessert which consists of cream puffs that are precisely layered in order to compile into a cone shaped that is then bound together with threads of caramel. This is a dessert that is readily made for special events such as for weddings. This is a complex dessert to replicate onto a cupcake because it must be made on such a miniature scale in which there are miniature cream puffs that are stacked into a very small cone that can fit into the parameters of the cupcake itself before being decorated accordingly with the hot caramel.

a small tower of mini cream puffs on a cupcake

Image by: cupcakegalore

Comment below on dessert hybrids that you would like to be created on a cupcake.

A Passion for Frosting

Posted on November 16, 2017 by briannavasquez

Image by: Annalise Sandberg

Everyone in their lifetimes…no matter how long or short, falls in love. That love may differ with the special recipients of that love but falling in love is almost inevitable. Some fall in love with a person, a pet, a vehicle, nature, et cetera.

And at a very young age, I fell in love with baking. All I hoped and dreamed for was to bake…to bring joy to people’s lives and seeking my deepest passion. I remember how excited I would get as a child using an Easy Bake Oven to bake mini cakes or brownies. I honestly felt as if I was a real pastry chef by creating these small edible creations. And as I got older, I became more passionate about my love for baking. I was fascinated by all the desserts that I could learn about and gladly bake. I remember the first time that I made a cake…it was from a cake mix but I was so proud of myself for pursuing such a new territory in my baking journey. As time goes on, I tend to obsess over the baked goods that I will create in the future especially for major holidays or events like Christmas, Graduations, Birthdays, or other sentimental days. I become so filled with anticipation of how the finished product will look or be, much like I did when I was younger. When I finally made my first cake, I was most excited to frost and decorate it. I was able to use a variety of different colored frosting, small candies, and sprinkles to decorate my cake. It was the most amazing experience to finally be able to decorate a cake that I baked with little help from anyone else. And though, my decorating job was not exactly the work of Buddy Valastro, I was still satisfied with my decorating skills at the time given it was my very first attempt at decorating a cake.

But since then, I have had the honor of learning how to properly decorate cakes with an array of different decorations options such as fondant, gumpaste, nonpareils, frosting, airbrush, sugar work, or modelled chocolate. Still, one of the most satisfying things in the baking world is having the ability to frost a cake. The intricate precision is immaculate and the decorations help to create the most appealing masterpiece. The perfect sharp edges that looks so professional as well as the smooth appearance and texture of the frosting that further elevates the overall precision of the cake. There are so many necessary tools that are readily involved in the production of properly frosting a cake. The most used tool is an offset spatula because it allows for continuity in smoothing out all sides of the cake with more agility as it contours to the shape of the cake unlike the straight spatula. But depending on the frosting used for the cake, other options may be needed in order to ensure that your cake has smooth edges like heated the offset spatula before using it by dipping it in hot water then drying it before allowing it to slightly melt the frosting to smooth the texture or edges.

However, there is a new tool that is solely intended to smooth out the frosting on cakes in an easier manner. It is essentially a device that wraps the cake by an angle and smooths the frosting in a quicker and more efficient way. It is a product made entirely of plastic and it’s capable of applying frosting to any cake up to eight inches in height; it is called the ProFroster which only costs $25. Watch below to see how this amazing gadget works effortlessly.

Comment below with your thoughts about this device being readily used in the baking world.

Ice Cream Passport Program

Posted on November 9, 2017 by briannavasquez

Image by: Brown Eyed Baker

Regardless of how differing the weather can be, it never ceases my obsession for ice cream. It could easily be freezing temperatures outside and I would still have the steady motivation to consume ice cream. By far, ice cream is my ultimate favorite dessert. Nothing seems to surpass the simplicity of the rich and creaminess that is evoked in this frozen dessert. I have discussed ice cream so many times; I have explained the difference in what actually defines the meaning of ice cream, the differing quality of ice cream in terms of air incorporation, eating ice cream for charity, and easy ice cream recipes to make at home.

The Oddfellows Ice Cream Company had started an innovative passport program as of last year in early October. And have continued this program as it had its second annual passport program that started last month and will conclude in February of 2018. Currently, Oddfellows Ice Cream Company has only two locations in Williamsburg and in the East Village but will opening a new location in Bushwick. Oddfellows became famous for its inventive flavors that differ from the traditional classic flavors of ice cream that is readily sold at other ice cream shops. This company explores unique ingredients and prepares artisan ice cream in-house. They create a high quality ice cream and even pasteurize their own ice cream bases in their kitchens. This tedious process allows them to control the depth complexity in their ice cream flavors to create more distinct flavoring and delectable textures for a balanced mouthfeel with this frozen treat.

Image by: Oddfellows Ice Cream Company

More specifically, Oddfellows Ice Cream Company has a passport program in which they want to transport you to different countries in a variety of continents by way of their ice cream flavors. This year, they are only highlighting five continents instead of all seven. The past month, the featured continent was Asia and the featured continents following are North America for November, Europe for December, Australia for January, and South America for February. The ice cream flavors for Asia were pretty innovative in that it evoked the culture of Asia. The flavors included Malt Maitake Peanut, Coconut Sticky Rice, Jackfruit Sorbet, Lychee Shiso, Miso Cherry, and Duck Sausage. But the most inventive on the menu was the selection of ice cream dumpling which are on a rotating basis of differing flavors that included Jackfruit, Lychee, Taiwanese Pineapple Cake, Matcha, and Thai Iced Tea encased in a mochi shell, garnished with Matcha Powder and Sesame Seeds, served alongside a Salted Coconut Dipping Sauce.

A New Pumpkin Pie

Posted on November 2, 2017 by briannavasquez

Image by: Errol Niblett

Now that November has officially begun, I am counting down the days until the holidays. Thanksgiving is near and so is Christmas, then there is New Years. This time of year is the most exciting for me and I am not talking about the exchanging the gifts, it is just the season altogether. The sanctity and simplicity of togetherness is what truly makes the holiday season special to me. I love being able to spend time with friends and family as well as partaking in holiday specific events. I enjoy soaking in the sentimental feeling that the holiday season brings. The beauty of the Christmas trees adorned with the most decorative ornaments. The way that the cold weather evokes the need for hot beverages such as coffee or hot cocoa…the simple scenery of how the cold weather impacts nature around us. The happiness that surrounds us that influences us to have better days despite the struggles that were faced throughout the year. The way in which Christmas brings the hopes and wishes of snow to add more authenticity as well as a pathway for Santa to drive his sleigh to drop off gifts while eating lots of cookies and drinking tons of milk. Some say that it is way too early to begin the spirit of the holiday season as Halloween was only just a few days ago. But I have already begun the process, I have already made a list of the gifts I will be purchasing for Christmas for those special to me. I have already thought of the perfect meals to prepare. I have already started listening to holiday themed music…I have already belted out the lyrics to Mariah Carey’s “All I Want For Christmas Is You” a billion times. I am so ready for the holidays; it is when my worries and woes begin to drift away.

Image by: FoodBeast

To me, holidays bring on traditional dishes such as cranberry sauce, a turkey, macaroni and cheese, mashed potatoes, and stuffing. As well as my favorite part…dessert. The desserts can consist of pecan pie, sweet potato pie, and the most popular, pumpkin pie. But more recently, pumpkin pie has taken a new form; changing from the traditional dessert to a whole new appearance. There is a popular restaurant in Chicago named Alinea, it is one of the most iconic restaurants for its amazing food quality and creativity that it lends to the culinary world. They have created an entirely new vision for the classic dessert of the pumpkin pie, and it’s clear. The pie appears clear and has no distinct color as it has a transparent appearance. According to Huffington Post, the crust is made of the traditional pate brisee which is a crumbly butter crust. But the filling is where it becomes less traditional as it is more scientific then the usual science that is readily involved in baking. The chefs at Alinea create a mixture of cooked pumpkin and sweetened condensed milk as well as a mix of spices like cinnamon, cloves, and ginger powder. This mixture is then heated up until the vapors from the mixture condense into colorless droplets that can then readily possess the flavors of the pumpkin pie. This process is done in a rotary evaporator not a traditional average post in order to properly collect a certain amount of cleat condensation that can then be mixed with gelatin. This will allow the filling to stiffen and get the smooth consistency of the classic pumpkin pie. So the result is a pumpkin pie with a clear pie filling packed with the traditional flavor of a pumpkin pie as well as the amazing texture of this holiday classic.

Comment below with your thoughts of this new spin on a traditional holiday dessert.

Brooklyn’s Historical Ice Cream

Posted on October 26, 2017 by briannavasquez

Image by: Sabrina Vasquez

When I encounter the world or begin to converse with someone new, I begin to tell them of my interest in the pastry arts and my aspirations of becoming a pastry chef. This often leads to an arrangement of many questions such as the specific industry role that I wish to work in as well as the best bakeries or dessert shops around New York. Unfortunately, I almost always find that I answer that last question with great bias. Being a native Brooklynite, I want to constantly tell others what Brooklyn has to offer as a city more specifically when comparing the best dessert spots to dine.

Brooklyn is a haven for many activities, restaurants, and other social interests but even more so, for the dessert world. Brooklyn is the first borough in New York to be known for its world famous New York styled cheesecake at Junior’s Restaurant & Bakery and to have an entire restaurant that has an innovative menu dedicated to the use of avocados in every dish, Avocaderia. So when someone asks me about my favorite dessert of all time is …*drum roll*…ice cream. I cannot help but to get elated in talking about what Brooklyn has to offer in this constantly evolving industry of ice cream. This particular dessert has such a variance with the addition of other countries’ versions on this classic treat that have also found a place in this modernized New York borough. Around the world, ice cream is consumed much differently than it once was years ago.

First, we have the difference of quality which is ultimately based on the amount of air that is pumped into the ice cream during the freezing process. Second, there are different bases such as milk based, cream based, or egg based which can change the overall creaminess and mouthfeel finish of the ice cream. And finally, the presentation of the ice cream such as Thai Rolled Ice Cream that is small rolls of ice cream or ice cream made from liquid nitrogen that allows a fun look of blowing smoke when consuming the ice cream.

A few days ago, I had the pleasure of visiting the Brooklyn Ice Cream Factory for the very first time. It was an amazing experience that showed off the endless talent Brooklyn has to offer. The Brooklyn Ice Cream Factory opened shortly after September 2001 with the help of the owner, Mark Thompson. The building itself was converted into a factory from a 1922 fire boat house, located at 1 Water Street. It is the oldest fire boat house on a ferry landing in Brooklyn and has become an official landmark. It was once used as a place to hold firefighting practice sessions before it was converted years later.

Image by: Sabrina Vasquez

According to the New York Times, Thompson grew up in Pennsylvania and even had a summer job working in an ice cream shop which enabled his education as well as his love for ice cream. When he later moved to New York, he began working as a valet in the Water Club before quickly working his way up the ranks until he was director of operations. He then became friends with the restaurant owner, Michael O’Keeffe. In 1998, O’Keeffe leased this 1920’s fire boat house that was located in the Fulton Ferry Landing between Bargemusic and the River Cafe which was also owned by O’Keeffe. But the fire boat house had already been established as a city landmark which meant that O’Keeffe could not install any additional restaurant equipment such as an oven or use the space as a restaurant. O’Keeffe then thought of creating an ice cream shop and when he shared his ideas with Thompson, he offered to run it due to his ice cream background. Thompson was nervous as he has only prepared ice cream for family and friends in a small half-gallon ice cream maker and would now have to be familiar with the use of commercial equipment. And Thompson limited his menu to eight flavors of ice cream, to simply sell just the classics. The ice cream shop was set to open on September 12th, 2001 but due to the attacks of September 11th, Thompson extended his official opening to the next month and instead donated thirty tubs of ice cream to the local firehouses and other relief workers.

The décor is very old-school of a traditional ice cream shop, they have a great varying selection of flavors but I ended up having both the Butter Pecan and the Peaches and Cream. The ice cream was absolutely delicious; it was so creamy and vibrantly flavored. The ice cream is sold by the scoop inexpensively or by the gallon. The ice cream is prepared in small batches Philadelphia-style, which is without the addition of eggs in the base. Usually, ice cream uses eggs or other thickening agents as an emulsifier to allow ice cream to get a creamier texture but sometimes this can add a greasier or chewier texture that isn’t as appealing to the palate. Most ice cream shops do not use the Philadelphia style because it is more expensive due to the use of cream as the thickener instead of other fillers but it is simpler to make as it is an easier process.

The Golden Arches

Posted on October 19, 2017 by briannavasquez

a mcdonald's sign with the famous golden arches

Image by: Mike Mozart

Our world has been taken over by technology and its constant improvisation that allows us to become more tech savvy and heavily rely on in order to simply get through the day. With a world of technology that is readily available to us on the daily basis such as cellphones, televisions, computers, laptops, and tablets; it makes it difficult to disconnect from the technically advanced world. The easy accessibility of a cellphone allows us to easily get distracted from the world around us. And social media platforms only make this more difficult as it becomes an aspect of sharing our everyday lives with others on a public forum. With the help of Facebook, Twitter, Snapchat, and Instagram; it forces life to become this competition of trying trendy things or the number of friends that one has as well as having the most exciting life with many other people who are readily interested in the activities that you partake in on the daily basis.

One of the most iconic fast food restaurants has created many innovative ideas over the years. This restaurant has received such a bad reputation over the years in terms of their decline in the quality of their food as well as the unfairness of the wages being earned by their employees. But this particular franchise that is reknownly recognized by their famous golden arches have made many improvements in each of their restaurants and the protests that their employees made for higher wages for fast food workers paved a way for higher wages for other fast food restaurants. McDonalds has been so helpful in providing many job opportunities as well as being involved in charitable causes such as the Ronald McDonald House Charities which allows extremely affordable housing and lodging for a temporary period of time for the benefit of families while their child battles cancer.

Image by: CNN Travel

Although, McDonalds is viewed similarly all over the world, the franchise varies from country to country. The franchise of McDonalds in France specifically has a more café-styled restaurant as they sell a variety of prepared coffee raging from lattes to iced frappuccinos and other snack foods such as scones or macarons. McDonalds in Singapore are now trialing a new way of providing a place to eat while having quality time with family of other loved ones during the meal. It has a distraction-free zone in which you can relinquish your cellular device and receive a locker to lock your phone away while you eat. This will allow you to eat your meal with the distractions that using your cellphone usually brings. Simple things like just checking the time can lead to taking pictures of your food, texting a friend, or checking social media updates instead of alternatively just thoroughly enjoying your food without the choice of multitasking.

Comment below on your thoughts and if you think that this would be a great idea for American restaurants.

A Slice of Pie

Posted on October 5, 2017 by briannavasquez

Image by: Cynthia Classen

As autumn settles in and summer has come to an end, it becomes time for the colder weather to take hold…for the holidays to roll around…for the winter clothes to be taken out of storage…for the beauty of Indian summer to overcome nature. I love autumn as well as the winter…I find that it is the most beautiful time of year. Around this particular time of year, everyone gets so crazy about pumpkin spice everything…it’s in fragrances, car air fresheners, lattes, et cetera. But I hardly get interested in this trendy nonsense instead this season brings on other memories. No matter who you are or the life that you lived, we all have that one person…that one important person in our lives who always made us feel special, cared for, and loved. That person could be a family member or a close friend but someone who has always stuck by you despite life’s difficulties. And as the holidays are coming soon, I found myself thinking of all the people that I appreciate in my life…every single person who has made my life better.

Image by: Brown Eyed Baker

When I was younger, my grandmother would always purchase gifts for me and my sisters on her way home from work. It could’ve be the most inexpensive thing but it meant the world to me…just to have her think about getting me something special…something that she knew I’d appreciate. We weren’t exactly the most financially stable family so there was no Christmas tree or any gifts…and we weren’t even ones to really celebrate the holidays altogether. Still, my grandmother would try her very best to shower us with as many gifts as she could…fulfilling this traditional role of a grandparent and trying to spoil us as much as possible.

My grandmother really fought for us…even as her grandchildren, she did everything in her power to keep us happy and to ensure that we had a good childhood. There is one gift that for some reason topped the rest…it has always held a greater value for me. Being a writer, I always had an interest in books and because I was the middle child…I always wanted to be like my older sister. I was so quick to things, I wanted to learn my alphabet and then to read. My grandmother had purchased this children’s book for me and my sisters titled, “Sweet Potato Pie” by Anne Rockwell. It was a short book that describes how a family was so busy…they each had their own jobs, tasks, and responsibilities but the grandmother always had a way of getting the family together by way of her homemade sweet potato pie. I still love this book just the same and it is by far the best thirty-two pages that I have ever read. This book has held such a great impact in my life and every time that autumn comes around…as the holiday season slowly approaches; I am captivated by the thought of sweet potato pie. Much like the book, my grandmother is a phenomenal baker and has made plenty of pies for the holidays especially sweet potato pies. My grandmother holds such a matriarch title in our family that she unites us as one multi-generational family by way of both her baking and her peaceful spirit. And to quote the most pivotal line of this children’s book, “Everybody’s happy. Why, oh, why? Grandma’s baking…sweet potato pie! That’s why!” (A. Rockwell, Sweet Potato Pie, Feb. 1996).

Which Side is Best?

Posted on September 28, 2017 by briannavasquez

Image by: Chris Bruner

There is so much going on in the world today…natural disasters have affected so many regions, the recent political issues that have faced America, the constant struggle of racial injustice, the strife that life tends to naturally bring, and trying to find a perfect balance between college as well as a social life. This is a whirlwind of craziness that has wreaked havoc on America. So for today, I decided to go for a lighter subject to counteract these difficult happenings currently occurring in the world right now. As someone who aspires to be a pastry chef, people often assume that I am always well-inclined to all things in the pastry world but the truth is that I don’t really know everything in the pastry world. There are many things that are still unknown to me…things that I am still inexperienced in, yet I push myself to have a greater sense of those things in order to become more well-versed as a pastry chef. But as I share and post my experiences with the confectionary arts world and write about up-and-coming food trends, I realize that there are still many questions that I face on the daily basis in terms of baking.

There is one question that I still have…that often follows me around when I am baking and in all four years of college, I am still faced with this question. What is the right or wrong side to use for aluminum foil? Should the shiny side be facing up? Or should the dull side be facing up?

Image by: David

My misconception was that you interchange the foil sides for specific cooking purposes…so the shiny side conducts heat better so if you looking to get something crispy then shiny side up but if you are looking to lock in moisture then use the dull side. But regardless, both sides can be used interchangeably…there is no difference between each side of aluminum foil. While the shiny side has more reflection which creates more radiation…the only thing that matters when baking is convection and both sides of the foil conduct the same amount of heat. The truth is that both sides of foil are exactly the same and the reason that the foil visually appears differently between a shiny and dull side results from the manufacturing process in which the way that the sheets of aluminum is rolled out, the side that is in contact with the rollers comes out shiny while the other side does not.

To me, this is still a mind-boggling notion and honestly, it is one of those things that haven’t changed much for me since understanding this information. I understand that both sides are the same logistically yet I still, when faced with the decision of how to place aluminum foil for baking purposes, I believe my standards as I still somehow believe that the shinier side is more important in holding and conducting heat. But I still wanted to share this and hope that it helps fellow day-to-day bakers.

Sizzle Sizzle

Posted on September 27, 2017 by Gennessy Palma

Photographer: Gennessy Palma

70’s last week, 80’s this week, the heat just keeps coming back; it seems like summer just doesn’t want to leave! Well with the heat still on, the activities continue. What kinds you ask??? Grills of course! Now we aren’t talking about the typical outdoors but instead, an indoor grill, my recommendation? Kyu-Gaku! A wonderfully exquisite restaurant, Japanese style BBQ cuisines are served here. This restaurant has many locations so if you can’t make it to the city, no worries! They have other locations!

The restaurant is a classic, and can also be rented for special occasions, birthdays, anniversaries, even business meetings. They serve many combos, duck, fish, cow, pork, chicken, you name it! To me the fun part is that we don’t watch them grill it; the chefs season and prepare the food but, guess what?? You cook it!!!!!!!! Now you can tell your parents how great of a cook you are; that’s what I did, gotta prove them wrong somehow, am I right??? Going back to the chefs, well the staff to be exact, are very welcoming and understanding, they greet every guest as they enter and graciously thank the guests when they leave using the Japanese language, when I went to the restaurant with my significant other, we also thanked them in Japanese, “ arigatou gozaimasu minna! “ meaning thank you very much everyone! In this restaurant the staff takes health seriously, if you’re allergic to something let them know! They’ll prepare separately! The restaurant is very respectable, no professional attire required though, like I said before, this restaurant fits all occasions.

Photographer: Gennessy Palma

My Critique

The food overall was a 4.5 star rating from a scale of 1-5. And the price range? I’d say is $$$ from a scale of $-$$$$$, so in other words not that bad! Every bite is worth the money spent, not to mention the ambiance. The environment in that restaurant is lively yet tranquil, with dim lights and the warm touch because of the indoor grill, it’s like a spa day without all the excess stuff, I recommend everyone and anyone to come to this restaurant and give it a try! You won’t regret it!

Gennessy Palma

Breakfast for Dessert

Posted on September 14, 2017 by briannavasquez

crepes covered in blackberries and syrup

Image by: The Amelle Factory

I can easily remember the days in my childhood where pancakes were served as breakfast. It was amazingly delicious…nothing was quite as delicious to me as pancakes, at that time. I loved being able to help with making the batter and learning how or when to flip the pancakes. The way in which the sweet aroma of pancakes would instantly fill the room would only make the breakfast experience that much better. Pancakes were such a treat to me as a kid. It was one of those meals that I never got tired of eating and I still am a fan of this food.

As I got older, I began making my own pancakes for my entire family and myself. And every single time that I do, it reminds me of my childhood. Now, I’ve become so much more experienced in that now I create my own syrups and fruit compotes or coulis to pair with my pancakes rather than the traditional maple syrup or the more commercial brand of imitation maple syrup.

And just as in America, how the popularity of pancakes continues to exist as we have continued to enjoy pancakes…there are other variations of pancakes in a bunch of other countries. One that is widely popular is the French version of a pancake as well as others like the Italian crespelle, Jewish blintzes, Russian blini, et cetera. The crepe has been savored for years and can be prepared to be either sweet or savory with respective fillings. As I learned in my advanced pastry arts classes, the literal meaning of crepe is translated to pancake in French. And while it can be used for breakfast just as pancakes are…crepes are more versatile in which they can easily become a dessert such as with crepe suzette which is sweet crepes that are cooked with sugar and usually has Grand Marnier (Orange liqueur) poured over it in order to ignite it. This allows the alcohol within the liqueur to evaporate which results in a caramelized sauce.

Image by: Shell Tu

Now, crepes have become even more popular as with the creation of the crepe cake which is layered crepes with a variety of fillings wedged in between each crepe layer. It is a tedious process but is simply delicious. It all starts with the crepe batter and then it is poured onto large cast-iron hot plates then it is spread with a rozel and flipped with a spatula. After all the crepes are prepared, then the filling is made which can range from ganache or caramel to fruit curds or whipped cream. The crepes are then stacked with the filling thinly spread in between then it is ready to be eaten.

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