Palet d’Or (Rich Chocolate Cake with Chocolate Pastry Cream)

In some ways, this cake might seem familiar. I made two parts of it before, here. This is why I didn’t include pictures for those parts below. If you want pictures, check out that post. This time, I made the cake closer to how it is in the Bouchon cookbook. One reason it isn’t identical? Gelatin. The recipe for the chocolate glaze is a bit elaborate, considering it is just…chocolate glaze….And, it called for sheets of gelatin, which I don’t have easy access to. I freaked a bit, because, well, let me back up a bit here.

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