Troquet: New Desserterie

Troquet, a French restaurant and wine bar, have announced a new addition, Le Patissier. Le Patissier is a desserterie serving decadent plated desserts every Tuesday-Saturday, from 5pm-11pm on the lower level of Troquet.

At the helm of Le Patissier is Sarah Woodfine, formerly of The White Barn Inn, whose dedicated menu of classic, seasonal fruit, and chocolate based confections, priced from $8.75 to $13.75, currently includes:

* Chevre Cheesecake with Hazelnut Crust, Gran Marnier syrup, fresh strawberry sorbet
* Blackberry-Almond Tart with mascarpone-honey ice cream and mint oil
* Milk Chocolate Mille Feuille with honey-rum reduction
* Lemon Trio: Steamed Pudding, Sorbet with Ginger, Meringue Tartlette
* Pistachio-Crusted Beignets with Frozen Cherry Bellini
* For the truly indulgent: Three Course Dessert Tasting Menu with wine $39

Each dessert at Le Patissier comes with suggested sherry, port, sparkling or sweet wine pairings. For those not enticed by sweets, a savory menu of soups, sandwiches and salads is also offered at Le Patissier. For example, you could have a mini lobster taco plate ($11.75)

Le Patissier, at 140 Boylston Street near the Colonial Theatre, offers theatre-goers an indulgent way to elongate their evening. Le Patissier is a unique space with 15 foot pumpkin walls, brought to sugary life with photos by local artist Andy Ryan, which are reflected in oversized mirrors. Reservations are accepted at 617-695-9463.

As a special bonus, here is a recipe from Sarah Woodfine.

Day Ahead Flourless Chocolate Cake

1 ½ lbs. top quality dark chocolate
1 ½ sticks top quality unsalted butter
11 medium eggs
1 ½ cups granulated sugar

Grease a 9 X13” baking pan, then cover the pan with plastic wrap, pressing it tightly to the shape of the pan to avoid any air pockets.
In a microwave, melt the butter and chocolate together. Stir and set aside.
On highest speed, beat the eggs and sugar until light and fluffy then fold that mixture into the chocolate mixture.
Using a large whisk, beat down any air bubbles, then pour batter into the lined pan.
Cover pan with aluminum foil. Add water half way up the sides of a slightly larger baking pan to make a water bath.
Bake cake at slightly under 300 degrees for about 75 minutes.
NOTE: It is important to allow the cake to cool and rest in the refrigerator for 24 hours before slicing.