Duchess Bakery: The Food

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You didn’t think I was going to let my taste-fest from Duchess end with just one post, did you? That is simply just not my style. My style is to take approximately 1,345 pictures of everything I do, then take about 20-30 of those and do up some posts.

I don’t joke about the amount of pictures I take. My G11’s only 2 years old and we are coming to the end of its useful life, I plumb just wore it out.

Why don’t we start with the macaron’s?

The lemon ones pictured in the background are amazing, but I am a lemon lovin’ girl. I thought they were delightful, but I still am more interested in going back to try the lemon cream tart. Perhaps date night!

The pistachio ones actually had very little flavor, which surprised me. I really didn’t enjoy them as much as I was hoping to.

And speaking not enjoying, I took in the Cinnamon Heart meringues to work and they didn’t go over well. With a room full of women! So shocking, but I didn’t get one positive reaction, so I would skip those in favor of the other kinds they have.

L’amour, a large macaron lined with rose-cream filled raspberries and filled with lychee buttercream. Very tasty and worth trying!

The dessert trio, a delectable pistachio cream-filled choux pastry, a blackberry orange blossom blancmange verdin, and multi-layered chocolate opera cake.

The opera cake was a work of art. Opera cakes usually consist of delicate almond biscuit or Joconde, chocolate ganache, coffee buttercream, and chocolate glaze.

Hello, lover.

I was extremely pleased with the blackberry orange blossom blancmange verdin, tangy yet sweet and worth buying the Trio for.

The pistachio choux pastry had a lovely flavor, which was why the lack of flavor in the pistachio macaron surprised me so. The delicate flavor balanced out perfectly with the choux pastry and this is something I would love to purchase outside of the trio.

The cake that my hips wish I had never tasted.

Introducing their namesake creation:

The Duchess.

Chiffon cake layered with pastry cream and raspberry, topped with a dome of vanilla bean whipped cream and encased in a naturally colored marzipan shell.

This. Is. Amazing.

Do you like marzipan?

Welcome to heaven.

The firmer texture of the marzipan coupled with a dreamy light-as-air textured chiffon cake and cream made this one of the best desserts I have come across in years.  I took one bite and the two textures combined with the marzipan’s excellent flavor instantly made my eyes roll heavenward.

I cannot exult enough. This is the cake I would stop by for, the one I would go out of my way to pick up for a special occasion, the one I would come specifically to this shop for.

It was the one I was most intrigued to try and it exceeded my expectations.

You must like marzipan, but please don’t compare this to any marzipan you have tried in stores or at chain restaurants. This is in a class of it’s own.

Amen.

And a sneak peak of what we did with our Valentine’s treats, the post to come tomorrow.

Remember to head over to this post and enter the cookbook giveaway if you haven’t already!