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Arslonbek Erkinov ha publicado una actualización en el club
hace 4 semanas
Pastry & Bakery 🖤 NOIR ARACHIDE | Maison Efsun
Creé NOIR ARACHIDE como pastel emblemático de mi propia marca, Maison Efsun: un postre diseñado para expresar mi visión de la pastelería moderna a través del equilibrio entre sabor, textura y elegancia.
El concepto se basa en la combinación de chocolate intenso, cacahuetes tostados, caramelo salado y texturas cremosas.
El pastel consta de capas de bizcocho de chocolate suave y jugoso, delicadamente empapadas con una mezcla de leche y vainilla para realzar su textura y mantenerlas perfectamente equilibradas.
Entre las capas, he combinado una suave crema de labneh de chocolate, Nutella de sabor intenso, cacahuetes tostados que aportan un sutil crujido y caramelo salado para dar profundidad y contraste.
El objetivo era crear un postre en el que cada componente tuviera una función: el chocolate aporta intensidad, la crema de labneh añade frescura y cremosidad, los cacahuetes tostados aportan textura y aroma, mientras que el caramelo salado realza y equilibra el dulzor.
NOIR ARACHIDE representa la filosofía de Maison Efsun: sabores familiares y reconfortantes presentados con un enfoque refinado y contemporáneo.
Un pastel de chocolate intenso, elegante y delicioso con un carácter distintivo, creado para ser memorable desde el primer bocado hasta el último. 🖤
https://www.instagram.com/chefarslon/
🖤 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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Traducido del inglés
Esther López Giralda, Lyubomira Tuykova Tuykova y5 más4 Comentarios-
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?
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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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