Krumble & Flakes Patisserie

These pistachio tarts are one my favs! It has the unique taste of pistachio, sweet and nutty!

Filled with all pistachio goodness like pistachio almond cream, pistachio praline, pistachio cream and roasted pistachio

The Valrhona Collection of choux

This is the earl grey choux with earl grey cremeux inside and mascarpone chantilly cream daisy

The Canelé

Caramelized crunchy exterior but soft and custardy center. You can get all the vanilla flavor from the Tahitian vanilla bean

It has beautiful color and texture inside. The overall flavor is citrus and fruity. The flavors is still under development until i get the taste that i wanted.

• matcha pistachio crispy crunch - will be changed into matcha pistachio sable
• lemon vanilla mousse - i will change it into peach vanilla mousse
• matcha joconde
• peach jelly - will opt to raspberry jelly
• yuzu cream

𝘝𝘢𝘯𝘪𝘭𝘭𝘢 𝘤𝘢𝘯𝘦𝘭𝘦́

It has crispy caramelized exterior texture but soft and custardy center. In terms of flavor, it has deep vanilla flavor.

Usually baker will incorporate rum (liquor) to give depth of flavor but we are not using it.

Canelé is also questionably expensive for people who doesn’t know much about it. Lemme explain to you. First, we use REAL tahitian vanilla bean which is yeap, expensive.

Second, it takes sooooo much time. It needs to be rested in the fridge for at least 24 hours and bake for an hour.

Third, the usage of copper canelé mould. It can cost around RM80-130++ per single canelé mould (swipe to the left) 🫠

Fourth, it seems like an easy recipe but it’s not. It requires some skill to tackle canelé from rising too much during baking.

But at the of the day, this simple looking canelé just worth to be enjoyed with a cup of coffee 🫶🏻

Soft yellow roses wedding cake. It looks so elegant yet timeless 🌼

Featuring Valrhona framboise chocolate intersection. Inside, vanilla namelaka, soft chocolate sponge, raspberry jelly and Valrhona raspberry chocolate mousse

The texture of vanilla diplomat cream inside our best-selling choux is always mistaken with ice-cream. It’s creamy and not too sweet 🤍

Two tier wedding cake 💜

Hazelnut paris brest with chocolate mousseline and hazelnut praline 🤎

Liselotte, a recipe by .bourgi but with a twist of my own design. Inside, a brown butter hazelnut sponge with soft caramel and hazelnut croustillant and dark chocolate mousse

Valrhona framboise inspiration ft chocolate entremet. A composition of dark chocolate and valrhona framboise mousse, brownie and raspberry jelly 🍓

Our mini pink pavlova 💕

I guess this week is a choux time! Thank you for today 🤍

You can freely mix and match the flavors too. The price is based on ala carte basis. To find out the price, you can check the menu in the highlights 🤍

𝘔𝘢𝘵𝘤𝘩𝘢 𝘔𝘰𝘯𝘵 𝘉𝘭𝘢𝘯𝘤 🍵

How does it taste?
Slight bitterness and balanced with sweet adzuki red bean paste and vanilla cremeux. The crunchy sweet tart crust also give some texture to complement with umami matcha
It has 6 layers:
* sweet tart crust
* matcha almond cream
* matcha ganache
* adzuki red bean paste
* vanilla cremeux
* matcha cremeux

It’s dark and handsome made with 811 Callebaut Dark Chocolate to give a balance and deep chocolate flavor 🤎

𝘏𝘢𝘱𝘱𝘺 𝘍𝘢𝘵𝘩𝘦𝘳'𝘴 𝘋𝘢𝘺 𝘵𝘰 𝘢𝘭𝘭 𝘨𝘳𝘦𝘢𝘵 𝘧𝘢𝘵𝘩𝘦𝘳𝘴 𝘰𝘶𝘵 𝘵𝘩𝘦𝘳𝘦!

𝘖𝘶𝘳 𝘣𝘦𝘴𝘵 𝘴𝘦𝘭𝘭𝘪𝘯𝘨, 𝘷𝘢𝘯𝘪𝘭𝘭𝘢 𝘢𝘯𝘥 54.5% 𝘥𝘢𝘳𝘬 𝘤𝘩𝘰𝘤𝘭𝘢𝘵𝘦 𝘤𝘩𝘰𝘶𝘹 🤎🤍

French Butter Croissant

Lescure pastry dry butter was used to give a rich buttery flavor and

𝘖𝘯𝘦-𝘴𝘵𝘦𝘱-𝘤𝘭𝘰𝘴𝘦𝘳-𝘬𝘪𝘯𝘥-𝘰𝘧-𝘤𝘢𝘬𝘦

I personally love a simple touch with fresh white roses and rice flower. Nothing looks more elegant than this. Inside a red velvet cake with cream cheese and 54.5% chocolate ganache

Earl grey cake with blueberry compote and dark chocolate ganache

The Swan has been getting so much attention. It is made of Ispahan flavor which consists of raspberry, lychee and rose, a flavor created by Pierre Hermè when he worked at Ladurée

The best selling vanilla bean choux. It has ice-cream-like-texture and not too sweet, loved by many 🤍

Customized entremet requested by

Inside is Ispahan flavor, a subtle combination of rose, raspberries and lychees.

The composition:
• sable
• almond sponge
• ispahan jelly
• Ispahan mousse

Our current menu.

The menu might change from time to time

𝖬𝗂𝗅𝗅𝖾 𝖥𝖾𝗎𝗂𝗅𝗅𝖾 [meel-fœ-yuh]

A buttery and flaky layer of inverted puff pastry made from dry butter. It’s filled with soft and creamy vanilla mascarpone whipped cream and salted caramel.

This is my first time i did the inverted method. It was quite tricky at the first fold but it became easy as the time went by.

진짜 재밌었어 🤗

This design is inspired by after I saw went to their class.

I enjoyed making this so much especially during the assembling part.

Hazelnut Paris Brest is all about hazelnut! There are hazelnut praline, hazelnut praline mousseline cream and hazelnut chunks!

But, i purposely piped a bit of 54.5% dark chocolate ganache inside the mousseline cream to make it a bit chocolatey

𝘴𝘱𝘦𝘤𝘪𝘢𝘭𝘭𝘺 𝘤𝘳𝘢𝘧𝘵𝘦𝘥 𝘸𝘪𝘵𝘩 𝘝𝘢𝘭𝘳𝘩𝘰𝘯𝘢 𝘙𝘢𝘴𝘱𝘣𝘦𝘳𝘳𝘺 𝘐𝘯𝘴𝘱𝘪𝘳𝘢𝘵𝘪𝘰𝘯 𝘢𝘯𝘥 𝘳𝘢𝘴𝘱𝘣𝘦𝘳𝘳𝘺 𝘱𝘶𝘳𝘦𝘦

🍋

You can mix and match the desserts as you like

Perfect combination as a gift to your loved one or maybe to yourself? 😍

1. Pink Pavlova: flourless meringue, raspberry compote, yuzu sponge, vanilla mascarpone chantilly cream

2. Hazelnut Paris Brest: choux, praline mousseline cream, dark chocolate ganache, hazelnuts, hazelnut praline

3. Yuzu mango tart: almond cream, yuzu mango cremeux, vanilla mascarpone chantilly cream sprayed with white chocolate

4. Chocolate framboise: Valrhona raspberry inspiration and dark chocolate mousse cream, raspberry jelly, brownie & chocolate red mirror glaze

Raspberry ft Chocolate is such a great pair!

Made from Valrhona Raspberry Inspiration and Valrhona Jivara

One of my regular customers. She has been obsessing with this vanilla choux. As she said “it’s crispy on the outside and soft on the inside”. I also made it not too sweet 🫶🏻

My personal fav 💛

Yuzu or Yuja (유자) is a citrus fruit resemble almost like a lemon. But they are totally different. It’s tangy, sweet and a bit bitter but i complement it with sweet vanilla mascarpone cream to balance out the sourness from the yuzu

Design & flavor inspired by: