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Move over, cronut. This year is going to be about madeleines and millefeuilles.
A recent US report says the cronut’s creator, Dominique Ansel, is set to open a shop in New York’s West Village and will be serving these two pastries.
The good news for us here in Metro Manila? A local pastry chef, Miko Aspiras, has been serving up those sweet treats for quite some time now, baked per order.
The madeleine, traditionally shaped like a shell, is a rich sponge cake, and chef Miko’s version, with truffle honey and served on a wooden board (PHP1,500/15 pieces) is delectably soft.
In France, millefeuille (sounds like meal fey) means a thousand leaves and consists of thin layers of puff pastry filled with jam and cream. Chef Miko’s version is flaky and delicate in both texture and flavor.
Madeleine with truffle honey (PHP1,500/15 mini pieces with 200ml truffle honey on a wooden board)
Plain vanilla caramel mille feuille (PHP1,400)
Halo-halo mille feuille (PHP2,000/a dozen slices)
Chef Miko Aspiras; +63 927-3872703.
