{"id":7827,"date":"2019-12-16T14:21:44","date_gmt":"2019-12-16T06:21:44","guid":{"rendered":"https:\/\/fbsolution.hk\/hk\/?p=7827"},"modified":"2019-12-18T14:12:42","modified_gmt":"2019-12-18T06:12:42","slug":"christmas-paris-hong-kong-creation-2019","status":"publish","type":"post","link":"https:\/\/fbsolution.hk\/hk\/christmas-paris-hong-kong-creation-2019\/","title":{"rendered":"From Paris to Hong Kong, Christmas creations of 2019!"},"content":{"rendered":"

Christmas celebrations are at the corner and coming with it a wide array of themed menus. Starring on Chef’s Instagram accounts, log cake and pastry desserts of all sorts. On this exercise that Parisian Chefs have been mastering for decades, Hong Kong Chefs are rising in creativity. Feast for the eyes, discover our favorite creations of 2019 in both cities!<\/strong><\/p>\n

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Our favorite creations in Paris<\/strong><\/h2>\n

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\u201cIncandescence\u201d by Executive Pastry Chef Fran\u00e7ois Daubinet<\/em><\/span><\/p>\n

This Christmas log cake with a blown sugar sphere that has a stick can light up. When serving it, it will be a genuine show, understand that the log cake will be on fire and\u00a0sparkling, lighting up the inside of the sphere. A magical moment to share for a magical Christmas.<\/p>\n

This creation laying on a soft banana cake, a crunchy puff rice mix and flamb\u00e9ed banana compote, the whole covered in creamy dark rum mousse. That will delight gourmands.<\/p>\n

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“Les Contes de No\u00ebl” by Executive Pastry Chef Adrien Salavert<\/em><\/span><\/p>\n

Parisian Pastry Chef Adrien Salavert, La Reserve Paris created this incredible Christmas log cake named \u201c Les Contes de No\u00ebl\u201d (Christmas Tales)\u201d. It is inspired by the magnificent decorum of the Biblioth\u00e8que du Duc Morny, a library set within the hotel.<\/p>\n

It is made of three books with the hotel iconic colors, golden brown cordovan, red lacquer and dark wood. The two bottom books enhanced with chocolate, citrus and Earl Gray tea with woody notes, and then the chocolate-covered over-all book that unveils chocolate candies.<\/p>\n

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\u201cLe No\u00ebl de Marie-Antoinette\u201d by Executive Pastry Chef Florence Lesage<\/em><\/span><\/p>\n

This year,\u00a0hotel The Westin Paris-Vend\u00f4me\u00a0team has been inspired by Marie-Antoinette\u2019s universe and unveils the \u201cLe No\u00ebl de Marie-Antoinette\u201d Christmas log created by the hotel pastry chef\u00a0Florence Lesage. \u00a0It is shaped in six tiny cake stands and featuring with a skilled mix or orange and Piedmont hazelnut, the whole enhanced by touches of almond, Tahitian vanilla and chocolate. To top it all, this dessert unveils gum paste flowers representing potato flowers, Marie-Antoinette\u2019s favorites.<\/p>\n

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\u201cVigne Enchant\u00e9e\u201d created by Executive Pastry Chef Dominique Costa<\/em><\/span><\/p>\n

The Peninsula Paris pastry chef Dominique Costa highlights the French know-how and offers us to taste his \u201cVigne Enchant\u00e9e\u201d: a trompe-l\u2019oeil creation that is a nod to\u00a0Pinot Noir\u00a0and the sparkling vintage The Peninsula Paris \u2013 Deutz.<\/p>\n

The base of this yule log itself is like a wooden champagne box. This box is entirely made of\u00a0Dulcey chocolate. Under the crunchy chocolate glaze, a light\u00a0gingerbread\u00a0cake, delicious chunks of\u00a0pear with Pinot noir\u00a0enhanced by a light\u00a0vanilla mousse\u00a0and last but definitely not least, a crunchy caramelized almond mix to elevate the flavors to delight children and adults.<\/p>\n

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Our favorite creations in Hong Kong<\/strong><\/h2>\n

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“Festive Pastries” created by Executive Pastry Chef Smita Grosse<\/span><\/em><\/p>\n

An afternoon tea set featuring some iconic features of Christmas. From left to right, little ‘Santa’s coffee grinders<\/strong>‘ (Gingerbread latee drizzle caramel), ‘Christmas angels<\/strong>‘ not to hang on your pine tree (with earl grey tea chocolate mousse and raspberry confit) and ‘Reindeers Attacks<\/strong>‘ (with salted caramel and hazelnut praline). If you must do only one Christmas afternoon tea in Hong Kong, it’s this one!<\/p>\n

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“Mont Blanc” created by Executive Pastry Chef Andy Yeung Cheuk Yin<\/em><\/span><\/p>\n

This year, Sheraton proposes you one of the most iconic Christmas desserts of all with Chef Andy’s own variation of the Mont Blanc. In his recipe, the unmissable chestnut vermicelli, the smooth whipped cream and light French meringue are paired with\u00a0blackcurrant\u00a0confit for a touch of modernity and balance. An exquisite plating topped with a golden leaf. What could be a more elegant and sophisticated way to end 2019?<\/p>\n

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The classic “B\u00fbche de No\u00ebl” by Agnes B.<\/em><\/span><\/p>\n

If its overall look reminds the most classic of traditional Christmas log cakes, our attraction has definitely got caught by the bold flavor association chosen here. An uncommon pairing featuring ruby peach, beetroot and lemon. In this celebration time of family gatherings and food feast, this dessert offers you a light and not too sweet ending note.<\/p>\n

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“Gradini\u00a0Christmas Ball” created by\u00a0Executive Chef Cano<\/em><\/span><\/p>\n

And we close this tour of Paris and Hong Kong most beautiful Christmas creations, the “Christmas ball” of Gradini Ristorante E Bar Italiano restaurant. An elegant and striking dessert crafted by their Italian Chef Cano, featuring a velvety white chocolate mousse decor and macaroons. This creation actually is part of an exquisite five-course dinner including\u00a0guinea fowl consomm\u00e9 and\u00a0Christmas special grilled striploin of\u00a0American bison.<\/p>\n","protected":false},"excerpt":{"rendered":"

Feast for the eyes, discover our favorite creations of 2019 in both cities!<\/p>\n","protected":false},"author":1,"featured_media":7866,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[624],"tags":[631,657,792],"yst_prominent_words":[1222,1238,1209,1221,1278,1277,1276,769,768,1236,1235,1220,1219,1237,770,1284,1283,1279,1282,1281],"_links":{"self":[{"href":"https:\/\/fbsolution.hk\/hk\/wp-json\/wp\/v2\/posts\/7827"}],"collection":[{"href":"https:\/\/fbsolution.hk\/hk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fbsolution.hk\/hk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fbsolution.hk\/hk\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fbsolution.hk\/hk\/wp-json\/wp\/v2\/comments?post=7827"}],"version-history":[{"count":50,"href":"https:\/\/fbsolution.hk\/hk\/wp-json\/wp\/v2\/posts\/7827\/revisions"}],"predecessor-version":[{"id":7951,"href":"https:\/\/fbsolution.hk\/hk\/wp-json\/wp\/v2\/posts\/7827\/revisions\/7951"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fbsolution.hk\/hk\/wp-json\/wp\/v2\/media\/7866"}],"wp:attachment":[{"href":"https:\/\/fbsolution.hk\/hk\/wp-json\/wp\/v2\/media?parent=7827"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fbsolution.hk\/hk\/wp-json\/wp\/v2\/categories?post=7827"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fbsolution.hk\/hk\/wp-json\/wp\/v2\/tags?post=7827"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/fbsolution.hk\/hk\/wp-json\/wp\/v2\/yst_prominent_words?post=7827"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}