Easter Kumo

Roasted buckwheat dacquoise, black sesame cream and yuzu jam.

For all food lovers

Product exclusively available in store

3,50€

Find a store

unavailable

#pierremarcolini

More details

This is the story of a little Japanese pastry, the Dorayaki. A delicate, elegant cake sublimated in Durian Sukegawa’s book “the delights of Tokyo” and reinterpreted by Pierre Marcolini.
The chef creates the “Kumo*” – cloud in Japanese – the promise of an ultra light and airy pastry.

The House revisits its Kumo recipe for Easter. A delicious dacquoise with roasted buckwheat, black sesame cream and a refreshing yuzu sauce.

A small pastry as light as a cloud to accompany your Easter tea parties!

For all food lovers

Consume within 5 jours months

Weight 20g

Dimensions L 5 x h 3 x l - cm

Storage Below 18°C

KJ 1564

KCAL 374

Fat 23

Saturated fat 2,5

Carbohydrate 36

Sugar 29

Fibre 1,5

Proteins 4,8

Salt 0,2

Commitment to sustainable chocolate

All our cocoa beans are sourced from 8 unique plantations around the world. These plantations, alongside the Maison, are pledging to respect three fundamental ethical criteria in order to protect the planet and its people.

Discover our Commitment

We select

We select the best cocoa beans and ingredients from across the world, sourced from local, independent producers.

We create

All our products are created by hand in our workshop every day by our chocolatiers and pâtissiers.

III

We prepare

We prepare each order with care and enthusiasm, and are always there to help.

You taste

Whether you're giving them as a gift, treating yourself, seeking a little escapism or even some excitement, our chocolates will provide you with a rare and unexpected sense of emotion.