As Canada's most acclaimed sweet chefs, ranked Top 10 Pastry Chefs in the World, we participated and/or represented Canada in many international competitions as well as high profile Food & Wine events the world over along side Michelin 3-stars chefs and world culinary icons. See The Team section of our website for a synopsis of some of our major achievements & critical acclaims.
The 'World Cakes Series' features modernized cakes that were crafted for our participation in World events such as the World Pastry Cup, Masters of Food & Wine, etc. These cakes have a complex aroma design and flavour/texture architecture and are only offered on a ‘Limited Production’ basis.
This cake was designed for our program as the National Pastry Team when we represented Canada at the 2001 World Pastry Cup in Lyon, France and includes all components of the original version. However, some of the techniques have been modernized and the chocolate used in the recipe is now our own cocoa bean to bar chocolate. Specifically, this cake includes the following components;
Fresh orange zest and roasted hazelnut Pâte Sucrée cookie crust
Roasted hazelnut 'Viennois' biscuit infused with a French Brandy and passion fruit / orange juice punch topped with a crispy crêpes hazelnut praliné crunch
Hazelnut praliné Crème Brûlée cream topped with a Passion fruit and orange juice Crème Brûlée cream insert
Madagascar Bejofo Estate cocoa bean to bar chocolate sabayon mousse
Elegantly finished with a cocoa velour spray & gelée, hand-painted chocolate flower and French macaron décor. Branding tag is not edible.
NB: Please note that cake design is subject to change without notice.
