ALLEY LOVE THAT AND THE NAME MAY
JUST SURPRISE YOU JIM KEITHLEY
PAID A VISIT WEEK’S MAIN MENU. WE’RE EXCITED ABOUT THIS ONE ON
EXCHANGE STREET AS A BRAND NEW
DESSERT BAR AND THE ULTIMATE
SHOP CALLED GROSS CONFECTION. SO
WE’RE BACK BACK IN THE KITCHEN
WITH THE CHEF ON DID I SAY THAT RIGHT YOU DID? OKAY, TELL US
ABOUT THE NAME WAS A LOT OF TALK
ABOUT GROSS CONFECTION. SUGAR
ARE WELL IT STARTED AS KITCHEN
SARCASM ALWAYS BE, YOU KNOW,
HAVE A WISE GUY IN THE KITCHEN AND TELL PEOPLE THAT’S GROSS AS
A JOKE. SO IT KIND OF ESCALATED
FROM THERE AND I WOULD POST SOME
PHOTOS ON SOCIAL MEDIA OF
DIFFERENT DESSERTS WITH JUST THE
DESCRIPTION OF GROSS AND PEOPLE WOULD SAY THAT SOUNDS AMAZING. WHY WOULD YOU CALL IT THAT
RIGHT? SO IT’S A TALKER AND YOUR
PLACE IS GORGEOUS. IT’S A
THANK-YOU BRAND-NEW DESERT FAR
DOWN HERE IN THE OLD PORT AND
WHAT ARE WE GOING TO DO TODAY? TODAY? WE’RE GOING TO DO A
COCONUT AND POACHED PEAR ECLAIR. OKAY, SO WE’RE GOING TO START
WITH PUTTING DOWN THE BASE. SO
IF YOU WANT TO DO YOUR SIDE
THERE. ALL RIGHT, PUT THE BASED
ON THIS YOU CAN MAKE THESE
ECLAIRS WE DO. YEAH, AND THEN WE’RE GOING TO PIPE ON WE
ACTUALLY PUT A LITTLE BIT OF
THIS DOWN JUST TO ADHERE TO THE
PLAT A FANCY DESSERT SURE YOUR
STUFF IS VERY UNIQUE. YOU KNOW,
I START I KIND OF START WITH THE FLAVORS WERE GOING WITH OR FRUIT
OR IDEA OF WHAT THE FLAVORS ARE
GOING TO WORK WITH AND THEN I GO
FROM THEIR TEXTURE COMBINATIONS
OF FLAVORS THAT WORK. WELL
TOGETHER STUFF LIKE THAT. THIS IS MADE IT’S BASICALLY LIKE A
CRÈME ANGLAISE OF BUTTERSCOTCH
CARAMEL GLAZE LOOKING FOR AN
ENGLISH CREAM THAT WE THICKEN A
LITTLE BIT A LITTLE BIT OF
GELATIN AND A LITTLE BIT OF WHITE CHOCOLATE. I’M JUST GOING
TO TAKE A FEW COCONUT CHIPS. SO
THIS IS A DATE AND ARMAGNAC ICE
CREAM. SO IT IT’S GOT A LITTLE
BIT A LITTLE BIT OF BOOZE IN
THERE. LET’S DIVE INTO ICE CREAM FIRS THE BOOZE TASTE GREAT
TOGETHER DELICIOUS. THANK YOU
VERY MUCH. THANK Y