My pastry training was very classic in nature. Most of our days were spent constructing cakes from long ago which few have heard of. I wouldn’t trade that old-fashioned training for anything; from those basics springs modern cuisine. One traditional dessert that I’m partial to is the Gateau Moulin, or fan cake. It’s simplicity is offset with unexpected methods of assembly.
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| Vanilla Gateau Moulin with Caramel Buttercream |
This technique lends itself well to the modern diner. Most people are accustomed to the traditional stacked cake, but coiling the cake upon itself into a giant roulade results in an eye-catching dessert. Arrange the plaques in a fan pattern to make this the quintessential Gateau Moulin, or use unique flavors and colors to bring it into the future.
