Here's how NYC's Lysée makes its corn dessert. It usually takes 3 days to make
makes pastries that are as inventive as they are labor intensive. “When people come to our shop, I’d like to feel like they are not only in the bakery but also in the art gallery,” says Lee.
Perhaps nothing Lee makes is as indicative of this as her realistic corn cake dessert. The dish takes three days to make and may have been among the first examples of theIt starts with Lee making a caramel that gets mixed with vanilla bean-infused cream. Next, she makes a sponge cake from corn flour, which gives the cake its corn flavor. Once the batter is whipped, she makes a meringue out of egg whites and cream, and mixes that in with the cake batter.
The batter gets spread over a Silpat baking sheet and generously sprinkled with a corn powder that takes two days to make and refine, all before heading into the oven.Lee then makes a corn sable to go at the base of the dessert, and a corn mousse that will cover the dessert. Once the mousse dries, Lee hand pipes the corn kernels onto each dessert, which then gets sprayed with a white chocolate sauce that is colored yellow to make the dessert look like — you guessed it — corn.
Finally, each dessert gets two “corn leaves” made out of green-tinted white chocolate. “At the beginning, you can taste corn, like, grilled corn flavor,” says Lee. “My favorite part of this corn is the sable, so you finish with the crunchiness and then chewiness of the sable.”Sign up for theThanks for signing up!Oops. Something went wrong. Please enter a valid email and try again.
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