Executive pastry chef Gottfried Schuetzenberger from Grand Hyatt Singapore came up with a creation inspired by the season's best flavour combinations. Chai-infused prunes and paper-thin slices of apple and pear cavort joyously with black sesame and cocoa nib tuiles upon a luscious dark sponge—their natural sweetness balanced with plum, pear and apple liqueur, and extra bitter chocolate.
Taking inspiration from Walt Disney’s 2013 animated feature, Frozen, pastry chef Florent Castagnos from Hilton Singapore weaves dark chocolate ganache with layers of uplifting orange butter cake and boots-crunching-in-the-snow crispy pistachio praline. Outwardly, his creation exudes cold, monochromatic elegance topped with a wintry garden, but at its heart, the warmth of traditional Christmas flavours shines.
Excerpt from the December 2014 issue of epicure.
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