Categories Pastry Chef Articles
Six fun and sweet trompe-l’oeils you’ll find in Mini by Xavi Donnay
Since its launch in 2023, Mini by Xavi Donnay has become the go-to book for contemporary pastry making, helping you explore all the possibilities of the small format.
In this book, the pastry chef from Lasarte restaurant (Barcelona) demonstrates the full potential of the petit four, not only in restaurants but also in pastry, catering, afternoon teas, dessert tables, and more. The creative and technical possibilities are endless, as almost any dessert idea can be translated into an S or even XS format.
What if we took the petit four one step further and presented it as a trompe-l’oeil to surprise diners and spark their curiosity? Mimicry, that is, deceiving the eye with a fake imitation, is a trend that originated in haute cuisine and has successfully spread to pastry. Of course, it doesn’t always have to be hyper-realistic, which is precisely why it has a touch of fun.
In this book, Donnay reveals many trompe l’oeil desserts in which he takes great care with presentation, technique, and the combination of flavors. Below, we share some of these mimetic desserts, included in different families: sablés, giandujas, bonbons, choux pastries, and “free” (alternative diets).
Pineapple with ginger and mango. A good creative exercise
In the Mini sablés section, we also find this pineapple, which is undoubtedly a good creative exercise. Firstly, because it came after previous mimicry desserts, and it was difficult to come up with a new proposal in a mini format. Secondly, because the shape of the product is obtained from a mold whose initial purpose was to emulate a raspberry, but Donnay saw that it could also be used to form a pineapple. He has even used this same mold to create a Christmas tree.
“Thanks to also working in such a creative environment as Barcelona, and to partners like Jarpega, I was able to develop a line of fully customized stencils to make the chocolate pineapple leaves. These are two different patterns used to create individual pieces of crystallized green chocolate that fit together perfectly.”
The combination of flavors is carefully thought out. Fresh pineapple, infused with ginger, which is also present in the base, and a completely natural glaze that reinforces the tropical character of the bite.
Melanosporum tuber with black sesame and sobacha: in black and with a velvet effect
There are several elements that stand out in this sablé. Regarding the combination of flavors, he has gone for an Asian profile, with the warm, toasted, and caramelized touches provided by black sesame and buckwheat or sobacha.
The second aspect has to do with taking advantage of the surrounding resources. “In my case, I had a truffle mold that the kitchen team had previously used. Our goal was to create a trompe-l’oeil of the melanosporum tuber, also as a petit four. The black finish, applying a velvet effect, enhances the sensation of finding a real truffle. The presentation in a glass bell jar reinforces the idea of this mushroom’s exclusivity in a gourmet restaurant, when it’s displayed for customers in the dining room, so the waiter can then bring it to the diner and slice a few slivers onto the plate.”
Pumpkin with Cardamom and Mandarin Orange. Autumn Season
In the choux pastry section, we find this pumpkin that Donnay makes from a wreath-shaped mold used in another recipe.
“I realized I could imitate the shape of a mini pumpkin and thus dedicate an original petit four to one of the most traditional vegetables in pastry. To reinforce the sensation of freshness and add a touch of acidity to balance the sweetness of the pumpkin, we prepared a cream and a mandarin orange glaze, very natural and no less brilliant for it. To round out the concept, the stem of this very special pumpkin is a specially cut pumpkin seed. It’s an ideal proposal to emphasize the seasonality of the fall season.”
Barrel with single malt whiskey and milk chocolate. Scraped with metal prongs for a rustic effect
In this bonbon, Donnay uses a slightly different, cylindrical mold to achieve the feel of a barrel. The other technique used, very common in today’s chocolate industry, is to scrape the chocolate with a metal-pronged brush. This creates an interesting rustic effect, which was enhanced by dusting with cocoa powder.
And to give the concept even more meaning, “in the filling, we opted for a grown-up ingredient, a single malt whiskey that appears in both the milk chocolate ganache and the semi-liquid sweet reduction, the same reduction with which we achieve that dramatic drop that runs down the outer wall of the chocolate.”
Avocado with EVOO, hazelnut, and basil. Very culinary flavors
Continuing with the bonbons section, we focus on this trompe l’oeil avocado, which is ideal as a restaurant petit four.
This is a fresh, unsealed bonbon, so its shelf life is very short; a striking presentation; and a very culinary interplay of flavors, in which the olive oil and basil contribute their vegetal nuances, perfectly harmonizing with the white chocolate. “The hazelnut acts as a crunchy contrast, pairing wonderfully with the oil and serving to emulate the avocado pit. In addition, the vegetal flavors connect very well with the allusion to the avocado.”
To assemble, paint the molds with tempered green paint, fill the chocolate with the basil and olive oil ganache, and let it crystallize slightly so you can place the roasted hazelnut with its skin in the center.
Corn with almond and passion fruit. From a Plated Dessert to Gianduja
In Mini‘s gianduja section, we highlight this petit four, in which he used a baby corn mold that Lasarte restaurant has had since 2011.
“First, we used it in a plated dessert, and now we’ve converted it into this gianduja/petit four. As a dessert, the game was to present it as grilled corn. We served it on a rack, with liquid nitrogen underneath and marks on the corn that emulated the embers. For the gianduja version, we played with passion fruit and almonds. Thanks to the size of this baby corn mold, we can easily translate it into petit four territory. Then the idea of a real corn cob came to me, with its leaves on either side, turning this bite into a trompe l’oeil.”
In the final presentation, the leaf has a hint of green tea, which adds a subtle element to the flavors, provides a natural color, and helps make the trompe l’oeil more believable.
