This is a long overdue post…
A few of us foodies were invited by Sebastian, owner and chef of Ohh La La Patisserie for his Winter desserts tasting. What a marvelous idea – I love desserts and this was the perfect chance to put a face on some of the well recognized names of foodies! It was also a delight to meet with Sebastian. I’ve never met anymore more humble and genuine and when he says he’s open to criticisms, he actually means it. He kept encouraging feedback – good and bad. When our foodie group gave suggestions on what we thought would improve the dessert, he listened attentively and if he didn’t think it would be possible, he carefully explained why with proper reasoning. I learned so much more about desserts (especially the structure and aesthetics) just from his explanations.
Note that this is just a pictorial showcase of what we’ve tried. Ingredients are not finalized and may still change.
Toasted Hazelnut Dacquoise, Dark Chocolate Mousse, Hazelnut Crunch, Chocolate Glaze
Ohh La La Peanut Butter
Honey Toasted Peanuts Dacquoise, Roasted Banana Ganache, Raspberry Gel, Chocolate Peanut Butter Mousse, White Chocolate Peanut Butter Glaze
Vanilla Mousse, White Chocolate Mousse, Mango Gel, Mango Galcaige, Almond Dacquoise
Chocolate Crust, Intense Caramel Custard, Pear & Chocolate Cremeux
White Chocolate Cheesecake
Creamy White Chocolate Cheesecake Covered with Raspberry Glaze
The Passionate Earl Grey
Brown Sugar Cake, Milk Chocolate Earl Grey Tea Mousse, Passion Fruit Cream, Milk Chocolate Glacaige
This was a lot of desserts to try in one sitting, and even when sharing with two other people, it was still a lot of sugar to digest. Everything was quite heavy on chocolate b/c they are Winter themed so if you love chocolate… they are calling your name! My favorite one was Fantasy b/c it was the lightest one, and the mango flavors were so yummy! Everything was delicately crafted and you can taste the quality of the ingredients used.
Flavors: Lemon Velvet, Salted Caramel, Pistachio, Raspberry, Blackberry, Pears & Chocolate
A parting gift from Sebastian just before he kicked us out :p My personal favorite has got to be the Raspberry. Sebastian and his team makes the raspberry jam from scratch just to use it for the macaron! An interesting fact with macarons, as told by Sebastian, is that statistically roughly 20% per batch ends up being a fail or unusable. No one knows why, it just happens. I do know they are a huge PITA to make. Anyways, the texture of these has improved drastically from the ones I’ve tried from months ago. They are a lot more consistent in terms of crispiness, flavor and chewiness. I would like to see some Asian flavors… such as matcha, black sesame paste, lychee, almond tea, milk tea… hmmmmm!
Thank you so much to Sebastian for hosting this lovely tasting and for the invitation! I’m so happy to have another patisserie to go to for quality pastries. Oh and if you didn’t know, he makes a sinfully delicious coconut croissant that is a MUST try!