“A tribute to Japanese poetry”
This is the story of a small Japanese pastry, the Dorayaki. A cake, first made famous in Durian Sukegawa’s book “Sweet Bean Paste” and reinterpreted throughout Tokyo and now reinvented by Pierre Marcolini.
The chef creates the “Kumo*”, the promise of an ultra-light and airy pastry.
Which is a good thing, because “Kumo” means cloud in Japanese.
Kumo is a dream come true, a concept unique to the Maison, 100% natural.
A hazelnut biscuit is topped with light Madagascan vanilla cream spiced with Timut pepper and invigorated with a hint of almond. A heart of Mara des Bois strawberry jam is crowned with a Maison white chocolate disc decorated in the collection Toile pattern.
*Sincere thanks to Xavier de Breucker for his help in choosing the name «Kumo».
Consume within 5 days
Dimensions L / x h / x l / cm
Storage Below 7°C
sugar, egg white, strawberry pulp, hazelnuts, butter, egg yolks, milk, water, lemon juice, gelling agent: pectine, lemon zests. Decoration: white chocolate (cocoa butter, cream milk powder, sugar, sunflower lecithin), freeze dried beetroot, radish concentrate, blackcurrant concentrate, apple concentrate,spirulina
Saturated fat 1,0