Special Pastry Spread
Wall Art and Photo Gifts from Mary Evans Picture Library
Special Pastry Spread
Special Pastry Spread. Charlotte Cream Boat, Chocolate Roll Wafers, Chocolate Boats, Mikado Bombs, Chantilly Tarts, Chocolate Charlotte, Chocolate Russe, Mocha Wafers, Chocolate Treepots, Glace Tarts, Japonaise Pastry, Melonettes, Pecanolettes, Cafolettes, Sponge Cream Bomb, Small Cauliflower, Brussels Sprouts. Date: 1936
Mary Evans Picture Library makes available wonderful images created for people to enjoy over the centuries
Media ID 14124654
© Mary Evans Picture Library/John Maclellan
Bomb Bombs Brussels Cake Cakes Cauliflower Chantilly Charlotte Chocolate Cream Creams Fancy Glace Lambeth Method Mikado Mocha Pastries Pastry Roll Rolls Russe Sponge Sprouts Tart Tarts Wafer Wafers Japonaise
EDITORS COMMENTS
Step back in time to 1936 with this elegant and intricately decorated tableau of specialty pastries and cakes. The centerpiece of this charming display is a Charlotte Cream Boat, a classic English dessert made with layers of sponge cake, jelly, and whipped cream, shaped into a boat and adorned with fresh fruit and chocolate curls. Surrounding the Charlotte are an array of delightful pastries, each more exquisite than the last. The Chocolate Roll Wafers, with their delicate chocolate coating and delicate layers, are a perfect complement to the rich Chocolate Boats, which are filled with a velvety chocolate mousse and garnished with a cherry or a strawberry. The Mikado Bombs, with their crisp wafer shells and luscious chocolate filling, are a playful nod to the exotic. The Chantilly Tarts, with their flaky pastry crusts and light, airy whipped cream filling, are a delightful contrast to the dense, decadent Chocolate Charlotte and Chocolate Russe. The Mocha Wafers, with their coffee-infused filling, add a touch of sophistication to the spread. The Chocolate Treepots and Glace Tarts are adorned with intricate sugar work and delicate fruit decorations, while the Japonaise Pastry, with its delicate layers of pastry and cream, is a nod to the influence of Japanese cuisine on French pastry making. The Melonettes and Pecanolettes, with their delicate fruit and nut fillings, add a touch of sweetness, while the Cafolettes, with their crisp, golden exterior and light, airy interior, are a delightful palate cleanser. The Sponge Cream Bomb, with its playful shape and light, whipped cream filling, adds a touch of whimsy to the spread, while the Small Cauliflower and Brussels Sprouts, though not pastries, add a delightful contrast in texture and color. This stunning display of pastries and cakes, with their intricate decorations and rich flavors, is a testament to the artistry and creativity of French pastry making in the 1930s.
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