Patis­serie heaven hits the sweet spot with each bite

Shanghai Daily - - CITY SCENE - Patsy Yang

DIVE into the sweet life at the newly opened PINTAO and you will be amazed by its se­lec­tion of ex­quis­ite patis­serie.

Whether you are crav­ing for a tra­di­tional eclair or look­ing for a pretty yet fla­vor­ful dessert, all the hand-made de­lights will hit your sweet spot.

Pas­try chef and co-owner Flo­rian Bourquin was head of pas­try with Pierre Mar­col­ini in Brus­sels for 10 years be­fore join­ing COVA in Tai­wan in 2015.

He and his col­league Marie Chu from Tai­wan moved to­gether to Shang­hai to launch PINTAO — on-the-move French pas­try.

“We call it ‘on-the-move’ as we try to bring the dy­nam­ics and creativ­ity based on tra­di­tional French recipes. We are here to recre­ate tra­di­tions,” Bourquin said.

Each cre­ation fea­tures dif­fer­ent lay­ers of tex­tures and fla­vors with the aim of bring­ing out dif­fer­ent stages of emo­tion.

“Based on 17 years of ex­pe­ri­ence with top brands, I can fi­nally bring my per­sonal style and love into cre­at­ing my own unique prod­ucts at PINTAO.”

Bourquin’s pro­fes­sional pas­try ex­pe­ri­ence and unique per­spec­tive as pas­try ar­ti­san en­able him to fo­cus on the finer de­tails. He uses fresh, sea­sonal in­gre­di­ents in­clud­ing herbs and flow­ers not usu­ally found in patis­serie.

One of the sig­na­tures “Asian Lady” (65 yuan) shows the well-bal­anced tex­tures that help open the palate. A beau­ti­ful rosy-color (fruit pow­der) white choco­late sphere wraps a com­bi­na­tion of rasp­berry yo­gurt mousse, green tea crème brulee, peach jelly, rasp­berry choco­late sponge and crispy short­bread. It’s rec­om­mended that you bite through the dif­fer­ent lay­ers to­gether so you will un­der­stand the mag­i­cal fla­vor com­bi­na­tion.

“When you com­bine dif­fer­ent tex­tures, even the same fla­vors will be felt dif­fer­ently. What I’m try­ing to cre­ate is the bal­ance of the whole lay­ers and mak­ing some­thing pop out beyond ex­pec­ta­tions,” Bourquin said.

Other must-tries here in­clude Éclair Caramel, Lemon Lit­tle Fairy and L’exquise.

I par­tic­u­larly liked the Éclair Caramel (40 yuan). Bourquin gives it a new twist on an old clas­sic — chou pas­try with crispy crum­ble top, caramel cream, caramel sauce, vanilla chan­tilly and an al­mond crisp — the vel­vetys­mooth fill­ing per­fectly com­bines with the crisp crum­ble top.

Just an in­cred­i­ble ex­pe­ri­ence!

Above: Each cre­ation at PINTAO fea­tures dif­fer­ent lay­ers of tex­tures and fla­vors with the aim of bring­ing out dif­fer­ent stages of emo­tion.

Left: The sig­na­ture “Asian Lady” shows the well-bal­anced tex­tures that help open the palate. — Patsy Yang

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