Tony’s off Third has always striven to bring you the most wonderfully unique and delectable deserts. Here’s is a look at some of the freshest creations we have to offer.
A Blueberry Galette is a fancy term for a blueberry pie. It is open faced, has a lovely short crust, made with fresh berries, a little bit of lemon zest, and a little bit of lemon juice and sugar. It is easy to make, easy to eat, and a lot of fun to taste.
Madeleines are a very prototypically french, small pastry made with lots of butter and a little bit of sugar added to it. It is a terrific product that is good with either coffee or with tea, late in the afternoon or late in the evening.
For the Plum Galette, our chefs put a small amount of frangipane mixture inside a fresh pastry round. They then take fresh plums and toss them lightly in sugar, and decorate them into the frangipane mixture. The chefs bring the sides of the pastry up, throw it into the oven with a little sugar on it, and bake it. It comes out with a little cake-like texture, and the frangipane and the plums are perfectly cooked, sweet and flavorful. It’s a terrific dessert that is best served sliced, with some cream, anglaise sauce, or a little bit of ice cream.
Yellow Cake with Fudge Frosting
Our chefs have a new recipe for a yellow cake that is very rich with butter and eggs. It’s a basic cake that consists of one of the three general flavors of cake, which are chocolate, white, and yellow. One of Tony’s personal favorites is yellow butter cake with old fashioned fudge icing.