Got to catch up with pastry chef Cyril Dupuis while I was in Hong Kong ^_^
Cyril is from France and spent 14 years in pastry with Alain Ducasse (remember this meal in Monaco? ), and a few more years with Pierre Hermé at Fauchon. He moved to Hong Kong in 2011 to head the pasty team at InterContinental Hong Kong. We sat down for tea and select sweets from Cyril’s ever changing dessert menu.
I’ll share photos here, though check out Serious Eats for the full post.
At the top, afternoon tea for two…more to come on this next week! In the meantime, don’t miss Cyril’s Ispahan with raspberry, lychee, and rose in different flavors and textures. The vanilla-accented lychee mousse is my favorite part.
This is the Milk Chocolate and Mocha Cake with crisp meringue and feuilletine layered with chocolate cake and coffee mousse. See all the layers here.
Lemon Cheesecake with a crushed butter cookie crust. Tangy and super light.
And finally, Chocolate and Caramel. A classic with dark chocolate sponge and smoky caramel mousse.