New York Lysée | When Desserts Aren't Sweet (2)🌟

Corn Cake: Ah, the shape is so cute! Corn spray, corn mousse, and a corn sablé base. 🎢🍃 The sablé has a low butter ratio, leading to severe hard chunks that can't be cut all the way through. 🌿🌟The white chocolate corn leaves lose temperature and become sticky to the touch, so let's not even talk about the mouthfeel. Mille Feuille For Two: This Napoleon is a fail for me ❌. The low - fat recipe results in a heavy, sticky pastry (I don't even want to call it puff pastry) that can't be cut all the way through (with great effort, it can only be cut into a flipped - over shape). 🎢🍃 It's not only annoying but also has a coarse texture when chewed. 🌿🌟The custard in the middle isn't made with fresh vanilla pods and has a heavy mascarpone - like texture. But this is actually a good point, showing that some thought was given to the flavor pairing. 🎢🍃Croissant: Again, the traditional low - fat recipe, with no flakiness at all and unable to be cut (so it becomes another flipped - over shape). The shaping is quite cute, round and plump with seven folds. 🌿🌟 #NewYork 😔