The Berkshire, home to all things pork, recently revealed a new temptation: white chocolate bacon cream puffs.
Chef Woodie Thomas crafts the dessert by folding rendered bacon and bacon bits into cream puff pastry dough. Once baked, the rounds are split and filled with a generous smear of white chocolate mousse and topped with an elegant, dark chocolate ganache. A sprinkling of seasonal berries and a swirl of on-the-side fruit coulis complete the plate.
The bacon is barely perceptible, though it does provide a subtle smoky taste that nicely offsets its sweet surroundings.
Tip: Pair the cream puff with a cool glass of slightly fizzy Via Lattea Moscato D’Asti.
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