Taste By Champignons

The Champignons Cake Shop x Summer Petite Gateaux Collection 2020 Aloha is made up of yoghurt mousse - having orange cake as the gateaux’s base, mandarin and snow pear confit filling and topped with a dollop of pineapple jam and tiny shreds of silver leaves. The mandarin and snow pear confit is an interesting combination for its oriental fruit pairing, overall this gateaux leans more towards the sour side that those who are used to the impression of french pastries belonging to the sweet end of the spectrum might have second thoughts . The sweetness of the whipped coconut ganache in Coconut 2.0 is subtle, rather contained like a poised lady, to which upon leaving it to melt in your mouth, the coconut imparts its fruity aroma slow and steadily that eventually takes over your entire palette.” The pinkish Flamingo 2.0 is one that will appeal to sweet young girls with blushy dreams. The apple and lime compote still retains its fruit cubes after being simmered, which adds on to a crunch texture to the overall gateaux. There are 3 layers to the Tropical Bar. The structure of this Bar is very balanced, as its acidity trickles down along from the top to bottom of the pastry - lime whipped ganache on top, a pudding-cake like texture of a banana confit in the middle, and a denser banana cake base that is made with overripe bananas. The Gelato 2.0 is a chocolate-centric pastry, hence is the sweetest among all. The use of kalamansi in the ganache is a very refreshing concept, as the fruit is a pure local species of produce, and has a high level of acidity. The pairing of rich bitter dark chocolate and highly sour citrus fruit might sound rather odd to the Malaysian audience, it is however a common flavour combination found in Europe. As Niki Segnit in “The Flavour Thesaurus” acknowledges the combination of chocolate and lemon, she also alludes to a classic British sweet, the chocolate lime, for reference.