Belgian chocolatier Neuhaus has collaborated with nine internationally renowned pâtissiers to create a new collection of chocolates, the Haute Pâtisserie range.
The gift case contains 27 chocolates and will be available from 15 September. Three chocolates were produced by each of the following pâtissiers:
Joost Arijs, Ghent, Belgium: Arijs eventually became Chef Pâtissier at the three-star Michelin restaurant Hof van Cleve and in 2012 Arijs and his girlfriend were awarded the title of ‘Best Pâtisserie in Belgium’. The pâtissier says he enjoys combining chocolate with fresh notes of fruit and citrus and for the Haute Pâtisserie range has created a dark chocolate ganache, made with 70% cocoa from Ecuador and complete with a crumble of cocoa nibs and a layer of coulis from Indian mangoes.
Raphaël Giot, Namur, Belgium: This Belgian pâtissier is known as “the goldsmith of pastry” and has created a salted caramel “˜Ã l’ancienne’ on a layer of velvety praliné, enriched with pieces of hazelnuts and enrobed with dark chocolate. Giot calls it “a blend of feelings created especially for Neuhaus”.
Christophe Adam, Paris, France: Adam achieved fame as Creative Director at Fauchon and his latest passion is sweet delicacies. He has created a smooth ganache combining Sicilian pistachios and oranges from Valencia that are enriched with black raisins from Chile.
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The Haute Pâtisserie range |
Martin Chiffers, London, UK: British pâtissier Chiffers is President of the UK Pastry Team who won the European Pastry cup in 2012. Inspired by berries and flowers from Cornish gardens, his chocolate features rose on a layer of praline “˜Ã l’ancienne’, made with hazelnuts and fresh raspberries.
Bernd Sierfert, Michelstadt, Germany: He held the title of ‘Best German Pâtissier’ for five years running and his chocolate – Chinese Girls – is described as a smooth chocolate ganache with Chinese jasmine tea on a thin layer of crunchy praline with oriental ginger enrobed with milk chocolate.
Oriol Balaguer, Barcelona & Madrid, Spain: Balaguer’s accreditations include ‘Best Dessert in the World’ and ‘Best Pâtissier in Spain’. Dubbed as “˜Masceta’, his praline is inspired by the annual fiesta in Valencia – Las Fallas. Enrobed with milk chocolate, it is made with popping sugar on a layer of praline with passion fruit and Piedmonts hazelnuts.
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Dominique Ansel, New York, USA: Ansel’s awards include ‘Best New Pâtisserie of New York’ and ‘Top 10 Pastry Chefs in the United States’. His ganache – inspired by childhood memories – features roasted peanuts on a layer of caramel “˜Ã l’ancienne’, enrobed with a creamy milk chocolate.
Louie Ye, Shanghai, China: This Chinese pastry chef works at the world’s highest hotel, Park Hyatt in Shanghai, and has represented China in the World Pastry Championships. Made with a hint of salt with dark origin chocolate from Ecuador, his chocolate represents Asian cuisine and combines sweet and savoury flavours.
Koji Tsuchija, Tokyo, Japan: The final p̢tissier to collaborate in the Haute P̢tisserie range is Japanese chef and chocolate museum founder, Koji Tsuchija. His dark origin chocolate ganache is said to be the perfect marriage between the bitter taste of dark chocolate and the subtle, refreshing acidity of yuzu. It is made with 70% cocoa from Ecuador on a layer of fruit coulis made with Japanese yuzi Рan Asian citrus fruit.
