From seven-course desserts to ed­i­ble works of art, pas­try chefs are tak­ing culi­nary ex­pe­ri­ences above and be­yond. By Khadija Oven­den.

Harper’s Bazaar (Malaysia) - - The Fashionable Life -

AHEAD OF THE PACK Made fresh to or­der, Bur­row Pâtis­serie con­cocts pas­tries us­ing classic French recipes with a Ja­pa­nese-Amer­i­can twist. Re­cently com­mended for her scented sablé cookie for Régime des Fleurs, Ayako Kurokawa turned her love for stone carv­ing and clay sculpt­ing into an ed­i­ble jour­ney. Kurokawa’s Bur­row is Brook­lyn’s hid­den gem. Open for only six hours on Satur­days, the bak­ery serves ev­ery­thing from madeleines, tarts, and cakes (pis­ta­chio is the favourite), to blonde braid pies and a va­ri­ety of ve­gan treats; there is some­thing for ev­ery­one. “It is the comfort of wood, the pre­cious­ness of the old, day­dream­ing in the sub­way, and day-to-day Brook­lyn that in­spires me,” ex­plains Kurokawa. www.ayakokurokawa.com NEW YORK MINUTE What’s next for the cre­ator of the cronut? A deca­dent seven-course re­al­ity! Chef Do­minique Ansel’s cre­ative juices are still flow­ing three years after the suc­cess of the crois­sant-dough­nut hy­brid. To launch on the first of ev­ery month are tick­ets for his lat­est project: U.P. (Un­lim­ited Pos­si­bil­i­ties), an all-dessert, in­ter­ac­tive tast­ing ta­ble. Amer­i­can Dreams, the theme for the next six months, trav­els through his­tory, with dishes named White Picket Fence to Wall Street and the most im­pres­sive Tech Boom—in­sert­ing a floppy disk into an old-school Ap­ple Mac, par­tic­i­pants get a hot waf­fle in re­turn. Made with sas­safras and foil-wrapped but­ter that is ac­tu­ally tonka bean ice cream, the dessert, topped with cel­ery maple syrup, tastes as good as it looks. www.do­miniqueanselk­itchen.com/up


Dessert par­lours in Malaysia that keep us go­ing back for more.

Tech Boom

Left and right: Ed­i­ble sculp­tures

Foo Foo Fine Desserts @foofood­esserts

Moma @mo­mak­lifestyle

Jaslyn Cakes @jaslyn­cakes

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