Part of the new Sofitel Luxury revitalization program is providing a simple yet classy array of sweet treats at the end of the meal. It is dubbed as the Patisserie Ritual.
Certainly, it has been very fun formulating the concept with classical french pastries in mind and providing a contemporary spin at the same time.
The platter is composed of six different treats one of which should represent a local flavor.
I have come up with the following items that are unassuming but deliver a really refined finish to a meal.
Left to right:
1.) Opera - one of my favorite parisian desserts
2.) Pineapple profiterole - made of pineapple creme chantilly and candied pineapple
3.) Mixed berries and fruits chocolate cup - chocolate cup filled with vanilla bean custard and mixed berries/fruits
4.) Raspberry-cassava pudding - steamed ground cassava with raspberry, grated coconut and toasted sesame seeds
5.) Vanilla-caramel eclair - vanilla pastry cream filled eclair topped with hard caramel
6.) Lemon tartlet - made with fresh Fiji bush lemons
Saturday, March 15, 2008
Posted by Nouel C. Omamalin at 1:36 AM