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Arslonbek Erkinov posted an update in the club
4 weeks ago
Pastry & Bakery 🖤 NOIR ARACHIDE | Maison Efsun
I created NOIR ARACHIDE as a signature cake for my own brand, Maison Efsun — a dessert designed to express my approach to modern pastry through the balance of flavor, texture, and elegance.
The concept is built around the combination of intense chocolate, roasted peanuts, salted caramel, and creamy textures.
The cake consists of soft and moist chocolate sponge layers, delicately soaked with a milk and vanilla mixture to enhance their texture and keep them perfectly balanced.
Between the layers, I combined a smooth chocolate labneh cream, rich Nutella, roasted peanuts for a subtle crunch, and salted caramel for depth and contrast.
The goal was to create a dessert where every component has a purpose: the chocolate provides intensity, the labneh cream adds freshness and creaminess, the roasted peanuts bring texture and aroma, while the salted caramel enhances and balances the sweetness.
NOIR ARACHIDE represents the philosophy behind Maison Efsun: familiar and comforting flavors presented with a refined, contemporary approach.
A rich, elegant, and indulgent chocolate cake with a distinctive character — created to be memorable from the first bite to the last. 🖤
https://www.instagram.com/chefarslon/
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Esther López Giralda, Lyubomira Tuykova Tuykova and 5 others4 Comments-
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Scoolinary Team
This looks really well thought out. I like that the peanuts aren’t just there for decoration—they actually fit into the overall flavor concept and give the cake its own identity. The layers look clean and generous without feeling too heavy, and that half-glazed, half-crumb finish works really well. If I were testing the next version, I’d experiment with just one thing: maybe boost the labneh’s acidity a little more and see how it cuts through the Nutella and caramel. I’d also compare two levels of peanut crunch. Which flavor do you want to linger on your palate after the last bite: chocolate, caramel, or roasted peanut?
Level:
Scoolinary Team
This looks seriously well thought out. I like that the peanuts aren’t just there for decoration, they actually make sense with the whole flavour idea and give the cake its own identity. The layers look clean and generous without feeling too heavy, and that half-brushed, half-crumb finish works really well.
If I were testing the next version, I’d play with just one thing: maybe push the labneh acidity a little more and see how it cuts through the Nutella and caramel. I’d also compare two levels of peanut crunch. Which flavour do you want to stay with you after the last bite: chocolate, caramel or roasted peanut?
14 weeks agoTranslated from Spanish
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@soldamiani Thank you so much for such thoughtful feedback! I really appreciate the way you analyzed the balance of the dessert.
For me, I’d like caramel to be the flavor that lingers after the last bite. I want the chocolate to bring depth and richness, while the roasted peanuts add texture and a slightly savory note, but caramel should remain the final impression.
I really like your suggestion about increasing the acidity of the labneh. I think that could create an even better contrast with the sweetness of the Nutella and caramel, so I’ll definitely keep that in mind for the next version. Thank you! 😊-
Level:
Scoolinary Team
@arslonbekerkinov My pleasure! We hope to see your new creations soon. 😊
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@soldamiani Yes soon i make new cake
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