Kirsch choux bun, griottines cherries & warm chocolate sauce
In an extract from the Pompette cookbook by Pascal and Laura Wiedemann, the Oxford-based restaurateurs teach us how to make this traditional French pastry: perfect for an indulgent dessert
This is probably our signature Pompette dessert, because it’s never come off our menu – and I don’t think it ever will. It’s boozy, creamy, crisp and molten all at once, inspired by a bakery called Boulangerie-Pâtisserie Materne in Robertsau, a suburb of Strasbourg, where my father grew up. The cherries are tart, sweet, and just a little bit wicked, creating a dessert that’s indulgent and elegant.
MAY WE SUGGEST: More brilliant party recipes from Pompette by Pascal and Laura Wiedemann
