Our dessert vocabulary is about to be expanded, with the addition of little confections called nuage, French for cloud, at Bo Nuage in Beverly Grove, which is opening today.
A nuage is composed of two layers of meringue that are first piped with a flavored whipped cream. This is then covered with the same whipped cream and, depending on the flavor, finished with either an outside layer of shaved chocolate flavored to match the cream or a topping to enhance the confection, such as sliced almonds. Each one is about three inches in diameter, which Pascal Achcar, co-owner of the new patisserie, says can be finished in three to four bites.
Pascal and his wife Audrey wanted to introduce the meringue confections that have been popular in Paris for the past four or five years. "When I lived in Paris, I used to go to this patisserie down the street and get this cake all the time. They'd only have vanilla. We decided to bring more flavors," says Audrey.
At Bo Nuage, the Achcars will be offering up to 15 flavors, including chocolate, red velvet, salted caramel, almond, coconut, strawberry, lemon, pistachio, coffee and passion fruit.
The shop name, Bo Nuage, means beautiful clouds in French, according to Audrey. "We chose this name, because we think our cakes are like clouds in your mouth," she says, "because of the meringue and the whipped cream." The cloud-like quality of a nuage might also be attributed to its relatively low caloric content. Pascal says one nuage is around 200 calories.
Almost all of the nuage varieties are gluten-free, with the exception of the red velvet, which is covered in cake. There are dairy-free alternatives too. Nuages in coffee, coconut and almond flavors are not covered in chocolate. To pair with your nuage, look for Stumptown coffee, as well as Smith teas and other refreshments.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Bo Nuage will be open daily from 10 a.m. to 7 p.m.
Want more Squid Ink? Follow us on Twitter or like us on Facebook. Follow the author on Twitter at @chrstnchiao.