In case you haven’t read the comments regarding the anthill dessert request from Astghik, I am re-posting them, and asking for your thoughts.
The first comment is from Ara:
|Croquembouche Wedding Cake|
“To me, it sounds more like an Armenian variation of croquembouche. The name implies that the balls of dough are piled up into a “hill”. Maybe using something like bishi instead of the choux a la creme?”
“This is in response to your latest blog post, I entered a comment on both your blog and Facebook page and neither showed up, don’t know if you got it … so this is my last attempt. I’m pretty sure it’s what your reader is looking for.
|Ant hill dessert – photo from dreamstime.com|
Astghik is talking about “ Tkhvatsk Mrchnapouyn (Gargantag) ”, an Eastern Armenian dessert. Basically it is a cookie dough, either grated or passed through a meat grinder before baking, or baked and then broken into tiny pieces. Once cooled, it is then mixed in with condensed milk or dulce de leche, butter, walnuts, cream, honey and shaped like an anthill ( just as you would shape a Mont-Blanc aux Marrons dessert); then drizzled with chocolate ganache glaze or salted-butter caramel and refrigerated.”