Mille-feuille, known as “a thousand layers”, is a classic French dessert composed of alternating layers of razor-thin puff pastry sandwiching custard cream. To enrich Cafe’s signature pastry collection, Hyatt Regency Hong Kong, Tsim Sha Tsui’s pastry chef Gary Lau is presenting a new array of authentic mille-feuille in three popular flavours.
Freshly prepared daily in the hotel’s pastry kitchen, the new mille-feuille is crafted using the authentic method of baking without pressure for one hour, resulting in a golden thick puff pastry with distinctive layers. The crispy and airy puff texture is completely reflected by the crunchy sounds made by cutting the mille-feuille. It is a decadent pastry perfectly complemented by handcrafted custard and cream.
70% Ecuadorian Chocolate Mille-Feuille
This mille-feuille is centred on single-origin dark chocolate with an earthy and woody flavour reminiscent of a forest. Sandwiched between the flaky puff pastries is chocolate cream made from 70% Ecuadorian chocolate produced from fine Sacha cacao with subtle and unique notes of sweet dried nuts like almonds and hazelnuts. The mille-feuille is topped with long chocolate flakes from the same chocolate, showcasing a pure but intense roasted cacao taste that lingers.
Madagascar Vanilla Bean & Berries Mille-Feuille
This indulgent mille-feuille uses Madagascar vanilla beans which exhibits a rich aroma and a creamy vanilla flavour. Intended by Chef Gary to impress guests’ palates the vanilla flavour with different textures, this mille-feuille is comprised of both custard and cream made from Madagascar vanilla beans. In between the layers of puff pastry is silky smooth custard that tastes divine. Topping the mille-feuille is vanilla cream accompanied by seasonal fresh berries for a perfect balance of sweet and fruity flavours.
Hong Kong Milk Tea Mille-Feuille
There is no better way to embrace Hong Kong’s local culture than savouring mille-feuille with the unique Hong Kong milk tea flavour. The aromatic milk tea-infused custard and cream are made by blending and baking Japanese royal tea and Ceylon milk tea leaves. While milk tea custard fills each layer of the puff pastry, the mille-feuille is topped with the milk tea-infused cream and feuilletine. It is then sprinkled with blended powder made from both tea leaves and decorated with chocolate slices.
Each mille-feuille is priced at HK$340, 30% discount is applicable to hotel’s designated ordering page. Apart from the new mille-feuille selections, three popular flavours of Cafe’s signature Swiss rolls are also available for order: Malaysian Durian, Strawberry, Vanilla & Cream, as well as Thai Mango Sticky Rice.
Remarks:
– Orders should be placed at least 48 hours prior to the scheduled pick-up time.
– Promotion may be subject to change without prior notice.
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