Hotels eye Mother’s Day market with desserts by international chefs

Hotels eye Mother’s Day market with desserts by international chefs

2024-05-06

In anticipation of Mother’s Day, one hotel in Taipei has invited a pastry chef from France to make a heart-shaped macaron cake, flavored with rose. Another hotel found six pastry chefs from Japan, joining the fray of businesses developing refined desserts for the holiday.

The distinct smell of rose rises from this macaron cake. Each bite is crisp and firm, the rose cream in the center silky smooth and balanced perfectly by tart raspberries.

The cream carefully piped inside uses Damask rose.

The chef from France places each fresh raspberry and candied Taiwanese lychee in tight rows so that every bite is layered.

Then comes another layer of cream before the meringue lid is put in place. But for a macaron to retain its texture, you can’t forget to refrigerate it.

Hugo Ravier
Executive chef
A cold and humid area to make sure the cake is getting humidified to get the nice moisture into the cake as the chef may really want.

There are also six pastry chefs from Japan who have come to Taiwan ahead of Mother’s Day. This classic Japanese strawberries-and-cream cake features a delicate almond sponge that absorbs the fresh fruit flavor. Every layer is exactly 2 centimeters thick, crafted by the 72-year-old master chef Takasugi Yoshikazu.

Takasugi Yoshikazu
Pastry chef
I love Taiwanese pineapple. It’s flavorful, even the core. Even my son uses it in his desserts.

With the holiday just around the corner, people have their choice of Eastern or Western cakes to buy for their mothers.

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飯店業力邀東、西方甜點大師創作　搶攻母親節蛋糕商機

2024-05-06

母親節就快到了，台北有飯店，請來法國甜點大師，製作愛心形狀的馬卡龍蛋糕，內餡甚至能吃到玫瑰花香，另外，也有飯店找來六位日本甜點大師，東西方大師獻藝，就是要搶攻母親節商機。

馬卡龍蛋糕一上桌，玫瑰花香撲鼻而來，大口咬下，馬卡龍口感酥脆，中心的玫瑰鮮奶油輕柔綿密，還用酸甜的覆盆莓平衡甜味。

手工製作的心型馬卡龍，擠上大馬士革玫瑰鮮奶油。

來自法國的主廚，點綴新鮮覆盆莓，糖漬過的台灣荔枝，必須排列緊密，才能吃到層次。

再擠上一層鮮奶油，就能蓋上馬卡龍，馬卡龍的口感要好，少不了最後的功序，冷藏。

[[行政主廚 Hugo Ravier]]
“在低溫有濕度的環境，讓蛋糕吸收水分，才能得到大師要的濕潤的口感”

除了法國，日本六位甜點大師，也在母親節前夕來台客座，日本原創的方型草莓奶油蛋糕，細緻的杏仁蛋糕，把草莓果香包起來，每一層都要剛好兩公分，這些都出自72歲的甜點大師高杉良和之手。

[[日本甜點主廚高衫良和]]
“我很喜歡台灣的鳳梨，很香，連芯都很好吃，就連我的兒子，也用台灣鳳梨製作甜點”

母親節即將到來，飯店請來東、西方大師，搶攻商機。

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