Mon Choux Patisserie

17/08/2022

This past week has been a terribly, terribly busy one, with back to back Rakshabandhan & Navroz catering. I’ve kept the lid on some lovely snaps taken over the course of this week; in my experience, sharing snaps leads to new enquiries, and I am requesting new enquiries after September 12th, but this one was difficult NOT to post. The lemon curd made an appearance after a very wet monsoon, and it was as sunny a ray of sunshine as it ever was! ☀️ 🍋

15/08/2022

There’s nothing quite so satisfying as cutting cake with a warm, thin blade. A trial cake that will feature on the menu in September when the kitchen reopens for new orders, this MARBLE CAKE (or Gâteau Marbré in fancy French) is flavoured with vanilla bean, dabbed with golden rum, and layered with THE most perfectly crystallised ganache. There is such a thing as the right cake for the right occasion, and this one serves best for a post lunch coffee / afternoon tea situation. Thinking of you ☘️

05/08/2022

28/06/2022

Hazelnut, peach and ruby

25/06/2022

A recent addition to the weekly menus, the pistachio and white chocolate cookies (with a hint of Himalayan timur pepper) has consistently sold out over the past fortnight. The perfect accompaniment to a cup of chai as one enjoys the monsoon rain and the petrichor as it drifts in the air 🌧 BACK NEXT WEEK.

13/06/2022

A perfectly angular slab of a perfectly simple cake - hazelnut and vanilla bean, with a fruity ruby ganache and crisp dark chocolate pearls

05/06/2022

Lychee & raspberry shortcake, flavoured with whole Ugandan vanilla. Finished with a spontaneous mustard sprig. Cakes no longer feature on the menu, but here’s a new one I recently tried; trials for a limited autumnal cake menu, whilst also doubling up as my parents’ anniversary cake. PS No trimmings were wasted 🍴

18/05/2022

Coffee Pecan Rocher
A mellow arabica chantilly, toasted pecans, a pecan Rocher glaze and crisp dark chocolate pearls. A crowd pleaser 4 times over!! Debuted last week just before the kitchen closed for a few days, and it’s climbed up my personal list of favourites ☕️ the cross sec shared on stories garnered loads of requests for repeat batches, so they’re on the agenda once orders resume :) more on this 🔜

10/05/2022

Brushing up

Jaggery pecan financiers with a pool of pecan praline, apricot gel, and a delicate shard of oak-smoked sea salt.

It’s been over a year that I had a crack at financiers, and I like to revisit recipes occasionally even if they don’t feature on the menu. This is my take on the financier - a little French cake that was traditionally had by bankers in the financial district of Paris, on the go. For me, this version was inspired by a walk through the aisles of during my days as a culinary student, and finding jaggery cubes from Kolhapur (!) So a large part of the icing sugar is replaced by jaggery, whilst also lowering the overall weightage of sweetener in the recipe. A shot of praline, a streak of apricot jam, finished with a single crystal of oak smoked sea salt 💎 for those wondering why this doesn’t make it on the delivery menu, it is one of those fragile confections that doesn’t survive transit ⚠️

19/04/2022

Oh, crumbs!

04/04/2022

Making tea time special this summer - non-choux specials, revived with slight tweaks, after a gloriously protracted winter. Pro: they hold up better in this heat, Con: fewer choux options in the weeks to come.

27/02/2022

Thanks for sharing this with me