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2014-05-09
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We can check another one off the list now. Following the footsteps of Ladurée, Pierre Hermé and Fauchon, Dalloyau officially opens its first branch in Hong Kong earlier this week. However, Dalloyau is not done yet. Their café and fine dining restaurant are slated to open next Monday (soft opening: 11 May 2014) if everything goes according to plans.There's a rich history about Dalloyau that dates back to 1682 when Charles Dalloyau's baking skills were first noticed by King Louis XIV. The brand wa
There's a rich history about Dalloyau that dates back to 1682 when Charles Dalloyau's baking skills were first noticed by King Louis XIV. The brand was also credited with re-inventing the opera cake which is now one of Dalloyau's signature pastries.
I was eager to check out the newly renovated pastry shop but my first impression there - it looked more like a jewelry store!
Online reports indicated that the former head pastry chef of Petite Amanda, Matthieu Godard, has been appointed as the head pastry chef of Dalloyau Hong Kong. He now has the daunting task of pleasing the taste buds of every Hong Kong foodie with some of the finest French confectioneries.
The Dalloyau boutique is divided into three different sections. The first section (facing the entrance) is dedicated to the macarons.The second section features mostly fruit themed cakes and tarts while the third holds all of my personal favorites from the traditional French recipes including opéra cakes, eclairs, saint-honoré, mille-feuille and Paris-brest.
Apart from pastries and macarons, Dalloyau also offers a wide selection of fruit jams.
Dalloyau may be best known for its opera cake but their Dalloyau ($52) is equally impressive.Le Dalloyau is a praline cake with silky smooth praline cream and delicate almond meringue. The texture was superbly light. I liked the fact that they have added an exterior layer of crushed caramelized hazelnuts giving it just the perfect contrasting texture.
Of course, we couldn't leave the place without getting their opéra ($58). This looked simple but the layering effects from the coffee joncorde sponge, coffee cream, 70% chocolate ganache and chocolate glaze did not disappoint.
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