Gallery: Behind the Scenes: Twix, Twinkies, and Other Treats at The Oval Room, Washington DC

Pastry Chef Cicely Austin
Pastry Chef Cicely Austin

Cicely Austin joined the Knightsbridge Restaurants group as the pastry chef for The Oval Room, Ardeo+Bardeo, and The Bombay Club.

Milk Chocolate Hazelnut Rice Krispies
Milk Chocolate Hazelnut Rice Krispies

The first step in making the Hazelnut "Twix" Bar is making the crunchy rice center. The gluten free rice krispie center is made with milk chocolate and hazelnut, cut into small logs, and frozen for few minutes.

Bavarian Hazelnut Custard
Bavarian Hazelnut Custard

The hazelnut custard provides the chocolate portion of the Twix bar.

Twix Molds
Twix Molds

The custard is then poured into Twix sized molds.

Adding The Crunch
Adding The Crunch

Once the custard is in the molds, the frozen hazelnut chocolate rice bars are placed into the molds. They are then frozen overnight to provide the centerpiece for the dessert.

Hazelnut
Hazelnut "Twix" Bar ($10)

The finished product is artfully plated and the Twix is accompanied by a dollop of caramel ice cream. It's the most popular dessert on the menu with about 20 ordered per night. It's very rich, so be wary of ordering one without intending to share.

Prepping the French Toast Soufflé
Prepping the French Toast Soufflé

Inspired by the french toast at the Metro 29 diner in Arlington, which Austin found herself going to twice a week, she decided to make it into a dessert.

Bread Custard
Bread Custard

The base of the french toast is a challah brioche custard with a white chocolate cream and vanilla center.

Cinnamon Sprinkles
Cinnamon Sprinkles

The brioche custard is then frozen and topped with a dusting of cinnamon.

French Toast Brioche Soufflé ($10)
French Toast Brioche Soufflé ($10)

Served with banana caramel and Grand Marnier ice cream, the soufflé is another artfully plated and tasteful interpretation of a familiar dish. It has a nice balance of hot and cold and sweet and savory.

Housemade Twinkies
Housemade Twinkies

An ode to the now defunct Hostess Twinkie, Chef Austin makes her own version of the treat flavored with parsnips and ginger.

Parsnip
Parsnip "Twinkie" ($10)

Served alongside a coconut cannoli, the twinkie is different in that it is unfilled. The cannoli and twinkie are meant to be eaten together to replicate the flavor of the original Twinkie. A high concept send up of the late, beloved snack.