Have you ever imagined what it would be like to walk around the streets of Paris, enter a French bakery and order something so decadent that it would make your trip with each bite you took? These strawberry cloud cakes are one of those finer things in life that are Paris bakery worthy.
A couple of years ago, my husband and I stayed downtown New Orleans for the weekend. Although a weekend in New Orleans is not a weekend in Paris, both cities are known for food and it was a rare getaway for us. We did indulge in a Sunday Jazz Brunch which is a match made in heaven for me. Breakfast + lunch… well, you get the picture.
While they didn’t serve these cloud cakes, I did have a soft buttery croissant and a bowl of fresh berries and cream. This, along with a hot cafe au lait is a combination made in heaven.
I mean, how can it not be? The soft buttery layers sandwiching fresh berries and freshly made whipped cream? And, if that wasn’t heavenly enough, a light chocolate drizzle and powder sugar dust will blow your taste buds away. It’s a very rare treat to have this brunch-y dessert. Almost as rare as going on a getaway weekend alone, without the kids.
So off we went to be a tourist in my own City and eat some delicious food. New Orleans is full of fantastic places to eat, many of which have traditional dining and others… well, they are an experience of their own. And the seafood… wow. The seafood alone is worth coming to this city.
So, back to the cloud cakes. I didn’t know what to call them -since I didn’t follow a recipe. I basically named these cloud cakes because one bite and it’s like biting into a soft, flaky, sweet cloud. You’ll have to make them yourself to find out… and of course, come back and let everyone know how amazing they were.
Simple, elegant and delicious. This is the kind of desert I’m sure is served at royal tea parties. At least, that’s what my daughter says.
What is your favorite decadent dessert?
- 4 large croissants
- 1lb strawberries, washed and sliced
- 1 ½ cups heavy cream
- 3 Tablespoons powdered sugar +extra for dusting
- ¼ cup chocolate chips
- Wash, de-stem, and slice strawberries.
- In a mixing bowl, whip heavy cream and powdered sugar until thick whipped cream forms.
- In a double broiler, melt chocolate chips. You can use a microwave but you have to melt the chocolate in 15-30 second increments, stir and be ready to drizzle immediately. If you are using the microwave, set yourself up with the next step and then melt chocolate.
- Slice croissants in half. Top bottom half of croissant with sliced strawberries. Using a fork, lightly drizzle with melted chocolate. Top with whipped cream. Close croissant with top half.
- Dust croissant clouds with powdered sugar and drizzle with leftover chocolate.