Take a sweet stroll in La Grange
LA GRANGE, Ill. (WLS) -- Visitors to the village of La Grange are salivating for the brand new Just Desserts Tours. On June 18, June 25, July 9, July 16, July 23 and July 30 in the summer, walking tour visits local bakeries, confectioneries and restaurants for generous samples at each.
Participants of the Just Desserts Tours will also get the inside scoop on history, architecture, and trivia from a personal tour guide. Tickets for the tours are just $20 per person, but the groups are limited to 12 people each.
The summer tours have sold out, but because demand is so high for these delicious tours, La Grange is offering more October 15, 22 and 29.
Tours begin at 1:30 p.m. and last about two hours. Chef and owner of Isn't That Sweet, Nicole Betourney, joined ABC7 live in-studio to share some of the sweets you can see and try on the tour.
La Grange Just Desserts Tours
Date: October 15, 22, 29 (July sold out)
Address: Village of La Grange
Admission/Ticket Prices: $20
Isn't That Sweet
21A South La Grange Road, La Grange, IL 60525
(708) 354-4020
RECIPES:
Chocolate Malt Cake with Ganache
Chocolate Malt Cake
Ingredients:
1 1/3 c AP Flour
3/4 c Valrhona unsweetened cocoa powder
1/4 c malted milk powder
1 tsp salt
1 tsp baking soda
3/4 tsp baking powder
2 eggs
1 yolk
1 1/2 c sugar
1 c buttermilk
1/3 c vegetable oil
1/2 tsp vanilla bean paste
Preparation:
Combine all dry ingredients together using a paddle. Slowly add eggs, yolk, buttermilk, oil, & vanilla. Do not over mix, batter will be lumpy. Pour into greased loaf pans and bake at 350 degrees 60-75 minutes. Let cool, refrigerate until ready to eat. Remove from pan, top with ganache and garnish.
Ganache
Ingredients:
7 Ounces heavy whipping cream
8 Ounces Valrhona 55% dark chocolate
Malt balls
Chocolate crunchy pearls
Preparation:
Scald heavy cream, pour over chocolate. Stir to create an emulsion. Crush malt balls using a rolling pin. Pour ganache over cake, letting it run over the sides. Top with crushed malt balls and crunchy pearls.
