-Conde Nast Traveller
The patisserie offering at Yauatcha includes an extensive array of macarons, petits gateaux, chocolates and gateaux
that take inspiration from Chinese heritage and ingredients.
Inspired by the seasons, Yauatcha’s collection of petits gateaux creatively blend Eastern and Western influences.
The desserts are available to enjoy after a meal or to take away from our retail counters.
The French translation of petits gateaux is “little cake”. While sounding simplistic, these little cakes are anything but; petits gateaux are rather complicatedly-built delightful desserts, such as Yauatcha’s signature cake – the Raspberry Delice – a Madagascan chocolate and raspberry mousse with lychee panna cotta, crunchy biscuit pearls and a cocoa butter velvet-effect finish that might possibly be the world’s more Instagrammable petits gateaux. A must try.
A wide variety of teas are available and precisely paired with the petits gateaux. Teas such as Dragon’s Well, High Mountain Oolong, Puer Tuo Cha, Earl Grey, Tian Hong, White Peony, Jasmine, and Camomile are all available as well as teas spanning from China, Egpyt, and Taiwan.
The macaron is traditionally held to have been introduced in France by the Italian chef of queen Catherine de Medici during the Renaissance. Since the 19th century, a typical Parisian style macaron is presented with a ganache, buttercream or jam filling sandwiched between two such cookies, akin to a sandwich cookie. The confection is characterized by a smooth squared top, a ruffled circumference—referred to as the “crown” or “foot” (or “pied”) and a flat base. It is mildly moist and easily melts in the mouth.