The crispy base is made with feuilletine, which is essentially a thin wafer broken into small pieces. This emulates breakfast cereal without having a processed cereal taste; in fact, it is more of a textural component than a flavor per se. This base is made with milk chocolate as a binder and cinnamon, and it stays crisp for long periods of time. The brioche is also a textural component, but its reason for being is so that it is similar to French toast in texture, without the custard base. The brioche is soaked in a light and very fluid ganache, which gives the impression that it is soaked like a slice of French toast. The ganache is flavored with rum, cinnamon, and vanilla. All of these flavors are used in breakfast items; although you wouldn’t necessarily have cereal followed by French toast, the dessert brings together flavors that are associated with breakfast, and it has a good textural balance as well. The milk chocolate is another textural component that binds well with the other flavors without dimming them; a darker chocolate would hide the important flavor notes of the dessert.
© 2012 All rights reserved. Published by Wiley.