It’s the type of pastry you imagine Marie Antoinette must have eaten while reclining on an elaborately carved chaise lounge – over the top in the most wonderful way without being too heavy. The gateau starts with a soft sponge cake base, topped with a large, vibrant reddish-pink macaron shell. The crispness of the macaron shell contrasts beautifully with the sponge cake, and a mere hint of raspberry perfumes the layer. However, that’s just the beginning. Atop the shell is an arrangement of tender lychee pieces on a bed of lychee buttercream, surrounded by more artfully piped buttercream and lush raspberries. Then, delicately placed atop that, a regular-sized macaron filled with tart raspberry compote. The entire creation is crowned with yet another dab of lychee buttercream, a sprinkle of gold foil, and a small tab of chocolate with the Chocorrant logo.
Anyone who has ever tried to make macarons knows that they’re notoriously difficult to get right, and pastry chef Kai Wong certainly does. Combined with all the other elements, you get an eye-catching treat packed with different flavours and textures. The gateau is the perfect fusion of classic French techniques and unconventional flavours – so next time it beckons you from the pastry case, go ahead and indulge.