Madeleine reveals revamped dessert, pastry selections
KUCHING: Dessert fans are in for a treat as Madeleine Café & Patisserie at tHe Spring Shopping Mall here has just revamped its dessert and pastry selections that are absolutely decadent and worth every calorie.
World-renowned pastry chef Pierrick Boyer has been roped in by Food Journal Sdn Bhd, which manages the café as well as the Old Courthouse, to serve as consultant chef and to oversee the creation of many of his famous desserts that are also available at his Le Petite Gateau pastry shop in Melbourne, Australia.
Originally from France, Boyer is already a celebrity in Australia with a large social media following and has received many awards for his outstanding creations.
Among his famous creations available at Madeleine Café & Patisserie include the awardwinning Brownie Passion, which is a perfectly balanced combination of high- quality chocolate, passion fruit and crunchy pralines.
“This is a bestseller in Melbourne and features a brownie layer, hazelnut crunch, passion custard, and chocolate mousse inside before it’s topped with a homemade glaze and mango passion jelly on top,” Boyer said when met during a cake-tasting session with the media at the café yesterday.
He pointed out that the dessert, which won an award from the Palm Springs Les Dames d’Escoffier for the ‘ Most Original Dessert’, Chocolate and Passion Cake’ in 2002, was created more than 10 years ago and after introducing it at Madeleine Café & Patisserie, it has become a bestseller here as well.
Apart from that, the café will also be serving a personal favourite cake of Boyer’s called the ‘Peanut Crunch’ (also a bestseller in Melbourne and Kuching), comprising a ‘dacquoise’ base with chocolate ganache, peanuts and chocolate Chantilly cream.
“My favourite is the Peanut Crunch because it’s light, crunchy and there are five different textures in the cake. It’s quite like a Ferrero Rocher but with peanuts. That’s the easiest way of describing it,” he said.
More of Boyer’s divine sweet treats here which customers can expect to sample are the quirkilyn a m e d Mad ame Green Tea – a layered combination of ‘ matcha’ (green tea), white chocolate and raspberry that will tantalise the palates of green tea lovers; as well as the gluten-free Orange Flourless Cake for those who are looking for a light and fresh-flavoured treat.
All this and numerous other new items await customers at Madeleine Café & Patisserie, which will also be introducing a ‘High Tea’ served with a delectable array of divine desserts and savoury scones, soon.
Everything is made fresh daily in Madeleine’s open kitchen and all their products are best enjoyed with a cup of artisanal tea or latte — made with locally-roasted coffee beans — or one of a selection of cold- pressed juices ( pressed to order) and other light, tall drinks for those who do not take tea or coffee.