by The Gluttonous Ghost
Chocolate Pave
At Chicago’s Blackbird, Pastry Chef Patrick Fahy is offering up new desserts that take a seasonal variation on dependable classics.
Fahy’s take on a tapioca starts off with large pearl tapioca cooked in roasted almond milk with apricot pits. The pearls, now softened, are spooned onto a plate and topped with rum liqueur candies, passion fruit and a crisp almond financier (French tea cake) which are all covered with a dome of basil foam. Fahy finishes the plate with a petite almond macaron and a quenelle of apricot pit sherbet.
With croissants, Fahy rolls fennel powder (pulverized fennel seeds) right into the dough. With rhubarbs in season, he accompanies the fennel croissants with rhubarb sauce, rhubarb chips, rhubarb jelly and rhubarb consomme. The plate is accented with oatmeal ice cream and crunchy oatmeal streusel and fennel fronds.
Blackbird
Executive Chef/Partner Paul Kahan
Chef de Cuisine David Posey
619 W. Randolph St.
Chicago, IL 60611
(312) 715-0708
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