One intriguing cake flavour to try this month is a new creation from D9 Cakery — the Mangosteen ($10), featuring mangosteen crémeux covered in a violet Valrhona couverture of white chocolate and crunchy ground almonds. Dollops of whipped almond cream together with a mangosteen and elderflower jelly crown the almond pastry. A bite should give sweet, sour notes with floral overtones.
New too is the refreshing Yuzu Passion Fruit Cake ($8) with its cream-colored façade covered with desiccated coconut. This whimsical cylinder-shaped pastry is topped with a cloudlike whipped Valrhona Yuzu Inspiration white chocolate cream and passion fruit purée.
These two pastries were created by Hilton Singapore executive pastry chef Cindy Khoo to kick off the French Dairy Board’s (Cniel) inaugural regional French cream campaign that saw participating pastry chefs from Korea, Taiwan and China showcasing their fruit-themed creations to highlight the versatility of incorporating French cream and Asian seasonal fruits.
581 Orchard Road, Level 1 Hilton Singapore
Tel: 6730 3392
