Chef Peter Fong invited me in for a tasting of his new desserts in his summer 2013 collection.
From Left to Right in photo:
Paris-Brest Amande ($5.95) updates the classic choux-based pastry with a multi-layered filling of 70% dark chocolate ganache montée, an amaretto mousseline and vanilla Chantilly cream.
Pistache et Pêche ($5.95) glitters with a dusting of gold on its pistachio chocolate exterior while the interior combines a light pistachio bavaroise with a refreshing peach-apricot gelée and a milk chocolate brownie biscuit.
Coco Exotique ($5.95) layers a coconut mousseline with toasted coconut butter cake, caramel crunch and pineapple marmalade scented with a hint of curry spice.
Caramel Poire Chocolat ($5.95) is a smooth and creamy salted caramel cheesecake studded with maple poached pears on a chocolate pecan biscotti base, with a square of caramel ganache and candied pecan decor.
I enjoyed each of the desserts and each one was quite different, though complex in design from the flavours to the textures as well as the balance between the fruits, nuts and sweetness.
Ganache Pâtisserie is located at 1262 Homer Street in Yaletown and you can call them at 604-899-1098 or find them online at http://ganacheyaletown.com/ or on twitter @ganacheyaletown
By: Richard Wolak