Canelé Royale Vanille Noire

Definition: Canelé is a small pastry in the shape of a striped cylinder (fluted) typical of Bordeaux, France. The outside of the caramelization is dark crispy, the inside is soft like a moist and porous custard.

History: Originating from Bordeaux, most likely from the 15th or 18th century in Couvent des Annonciades. In the past, nuns received leftover egg yolks from winemakers (who used egg whites for wine clarification). At first it was simple, then rum and vanilla were added because Bordeaux is a port. The name "canelé" comes from a striped copper mold (cannelure). The original recipe is strictly guarded, there is even a guild of makers.

Version in Photo: Classic with a touch of luxury (premium vanilla bean and label "Fait par Marie"). Not much changed to be modern, because Canelé is indeed the most delicious in traditional form. The addition of whole vanilla bean is an improvement in premium quality.

* Main batter: Full cream milk (whole milk), granulated sugar, egg yolk, wheat flour (all-purpose or bread flour), butter, vanilla bean (or premium vanilla paste), rum/dark rum (or cognac), salt.

* Mold coating: Butter + beeswax (beeswax) — the key to the shiny crispy caramel skin.

* Topping: Whole vanilla bean as garnish

Rp. 65.000,00-

Le Parisien Chocolat-Caramel

Definition: This is a modern hybrid. The shape is like Cronut (croissant + donut) or Kouign-Amann (buttery Brittany pastry) filled with vanilla cream and heart dark chocolate brownie, then given chocolate leaf.

History:
* Kouign-Amann: Born around 1860 in Douarnenez, Brittany. It is said that a baker ran out of ingredients, then put a lot of butter and sugar on the bread dough. Its name in Breton language means "butter cake".
* Cronut: Created in 2013 by Chef Dominique Ansel in New York. This is a global viral phenomenon — croissants that are fried like donuts, with an iconic flaky layer.

Why Modern? This combination is very contemporary. Modern pastry chefs like "hybrid pastry" which combines the lamination technique (butter layer) with luxurious fillings such as brownies. Originally Kouign-Amann or plain Cronut, but now it is often filled with cream, fruit, or chocolate for a variety of flavors and textures.

* Laminate dough: Bread flour, water, yeast, sugar, salt, butter (a lot for lamination — croissant style), a little heavy cream & egg white.

* Filling: Dark chocolate brownie (dark chocolate, butter, sugar, egg, flour), vanilla pastry cream or diplomat cream (milk, egg yolk, sugar, cornstarch, butter, vanilla).

* Topping: Artisan chocolate leaf, sugar glaze or caramel.

Rp.70.000.00-

Mille-Feuille Myrtilles Dorées

Definition: "Mille-feuille" means "a thousand sheets" in French. Made from a layer of crispy puff pastry, filled with cream (usually diplomat or pastry cream), and fruit topping or glaze.

History: First mentioned in the 17th century in a French cookbook (François Pierre de La Varenne, 1651). Popular in the 18th–19th century and perfected by Chef Marie-Antoine Carême. It used to be filled with jam or marmalade, then cream. In England it is known as Napoleon.

Version in Photo: Modern square shape with lots of fresh blueberries and caramel glaze. The classic version is usually a long rectangular with powdered sugar on top. This version is more contemporary because of the individual presentation, abundant fresh fruit, and Instagramable minimalist aesthetic.

* Puff pastry: Wheat flour, butter (butter puff pastry — many layers), salt, water/ice.

* Cream filling: Pastry cream / crème diplomat (milk, egg yolk, sugar, cornstarch/potato, butter, vanilla).

* Topping & glaze: Premium fresh blueberry, caramel or apricot glaze, sometimes icing sugar or thin fondant.

Rp. 95.000,00-

Rubis Sphère Collection

Definition: A collection of small balls (spheres) with a velvet/sugar-coated or cocoa texture, arranged into cubes. Similar to chocolate truffle or red velvet cake ball, but presented artistically.

History & Modernity: There is no single history because it is a modern creation. Inspired by entremet and petit four. The technique of arranging spheres into geometric shapes is a contemporary patisserie trend (especially the 2010s until now). Focus on uniform texture, bold colors, and sculptural presentation for fine dining or luxury gift box.

* Core: Red velvet cake crumbs (flour, sugar, butter, egg, a little chocolate powder, red dye, buttermilk), cream cheese frosting.

* Outer layer: White chocolate / ruby chocolate / cocoa butter coating, powdered sugar or velvet cocoa powder for a velvety texture.

* Finishing: Arranged into geometric cubes.

Rp.109.000,00-

Éclat Rouge

Definition: Modern dome-shaped entremet with shiny red mirror glaze, croustillant base (crunchy layer), mousse inside, and dramatic chocolate sail topping.

History of Entremet: Originally (Middle Ages) meant "between dishes" — entertainment at royal feasts (can be savory or showpiece). It was only in the 19th-20th century that it turned into a luxurious layered dessert. Modern entremet (dome + mirror glaze) is booming since the 2010s thanks to freezing technique, light mousse, insert (jelly, crunch), and perfect glaze.

Why Modern? Glossy glaze, dome shape, and dramatic decor elements (chocolate sail) are the hallmarks of haute pâtisserie today. Not a traditional dessert, but a work of art that prioritizes layered texture and high visuals.

* Mirror glaze: Sugar, water/glucose, condensed milk, gelatin, white chocolate + red dye (or cocoa powder for red chocolate glaze), vegetable oil.

* Mousse & insert: Dark chocolate mousse or red fruit mousse (raspberry/cherry), chocolate croustillant (crunchy layer: feuilletine, praline, chocolate).

* Base: Joconde sponge / dacquoise / sable breton (almond cake or shortbread).

* Decor: Chocolate sail / shard (thin brown tempering that is dramatically formed).

Rp.109.000,00-

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