Mardis Gras falls on March 8 this year, which means many chefs and home cooks are turning their culinary ambitions towards New Orleans.
Pastry chef Jean-Luc Albin certainly can turn out one of that city’s traditional king cakes — with a premium brioche dough, rich with butter and eggs. But these days it’s his inspired variations on that classic that he’s most passionate about.
His Bourbon Street king cake, for example, with chocolate custard, bourbon and toasted pecans. Or there is his General Foster king cake with a banana’s Foster-type filling; the Woodlawn Plantation, with praline cream and Southern Comfort; or even the Pontchartrain, filled with Bavarian cream custard, sliced strawberries, almonds and whipped cream.
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