Cake Brochure

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Tease the taste buds. Indulge in exquisite handcrafted confections from Executive Pastry Chef Tony Wang. His signature cakes, sugar art, French pastries, chocolate pralines and truffles are made from the finest ingredients to be enjoyed alone, shared or given as distinctive gifts.

Dare to dream.


Signature Cakes


Wrath

White chocolate biscuit with a bitter chocolate mousse and ivory chocolate cream


Desire

Creamy white chocolate strawberry mousse cake with vanilla genoeis and chocolate strawberry icing


Guilt

Rich cream cheesecake with crushed oreo cookies


Pride

Exotic mango cheesecake, mango passion extract and fruity mangonosa sponge


Envy

Citrus lemon mousse with delicate fragrant lime cream center


Vanity

Flourless chocolate daquase, filled with milk chocolate mousse and mixed wild berries


Duel

Hazelnut royal praline with butterscotch filling and crispy croquantine


Purity

A classic Edelweiss chocolate mousse with infused orange, layered in vanilla jaconde


Love

Raspberry biscuit layered with raspberry mascarpone cheese


Lust

Poached apricot with Swiss hazelnut truffle and jivara chocolate chibouse


Seduction Lemon curd and bittersweet chocolate torte with cocoa biscuit crunch


Pastries and Chocolates


Choco Cloud Chocolate biscuit filled with bitter chocolate mousse and ivory cream


Chocolate Macadamia Nut Tart Baked sugar crust filled with macadamia nuts, macapuno strips and royal chocolate tango


White Chocolate Coconut Tart Baked almond filling with white chocolate mousse, macapuno strips and Malibu liqueur


Pink Delight Pistachio sacher biscuit, jellified orange coulis, rose mousse and vanilla biscuit crunch


Tiramisu An innovative take on the beloved classic


Super Pistachio Cherry Financier Pistachio genoise with pistachio praline cream, white chocolate and poached sour cherries


Bourbon Raspberry Chocolate Tart Chocolate crust with raspberry infusion, bittersweet chocolate and vanilla bean cream


Chocolate Orange Mille Feuille Hazelnut jacond with bitter chocolate cream and candied orange


Éclair Choux dough filled with cream and topped with white chocolate icing


Pralines Infused with raspberry, mango, calamansi, mocha and orange filling


Signature Chocolate Bars Indulge in our flavorful selections: The Rock, Funky Monkey, B-52, Health Nut (sugar-free), Mojito or Singapore Sling


Dreamweaver

Executive Pastry Chef Tony Wang trained in the art of creating fine chocolate and dessert in Japan and Switzerland, and has gained senior pastry management skills while working in leading hotels in China, Egypt, Fiji, Japan, Malaysia and now the Philippines. Beijing-born Chef Wang’s fascination for sweets stemmed from his childhood years, drawn by the flavor, dÊcor, technique and preparation of chocolate, bread and desserts. At Edsa Shangri-La, Manila, Chef Wang wants to showcase the breadth and depth of pastries, elevating it into an art form to surprise, tease and delight. With all the dessert creations he has made, the one taste that stands out for him is that of pure dark chocolate for its simple elegance yet decadent flavor.


1 Garden Way, Ortigas Center, Mandaluyong City 1650 Manila, Philippines Tel: (63 2) 633 8888 Fax: (63 2) 631 1067 E-mail: esl@shangri-la.com www.shangri-la.com


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