A giant macaron pièce montée
”Hungry” Hubby and I wanted to go to Paris this year mainly for me to do more research on pastry trends. However, we knew that it was more important for me to visit my mom in the Philippines. She will be 85 years old this April and her memory is not what it used to be, so I didn’t want to pass any opportunity to see her while she still knew who I was.
Our flight on Cathay Pacific to the Philippines goes via Hong Kong and there was no extra charge for a longer stopover on the way back. HH has never been to HK and he was hesitant until I told him that there was a bronze statue of Bruce Lee in Harbour City.
It turns out, our timing was perfect. It was the Chocolate Trail exhibition at Harbour City, well-known chocolatiers from La Maison du Chocolate to new-to-me Paul Lafayet were showcasing their pastry.
Imagine my glee when I spied this giant macaron upon stepping out of my hotel (which was inside the mall).
My first stop, La Maison Du chocolat
Booths like the above were scattered along the chocolate trail. All you had to do was follow the trail of picture-perfect pastry. Like below.
like the cream puff above or the eclair below. 🙂
Sitting on a big eclair
And macarons like this were scattered everywhere.
The main pavillon:
I was also lucky to come by a demo by Paul Lafayet about putting together a macaron piece montee.
Macarons were expensive. This half-dozen box from La Maison du Chocolate was HK$150 which was almost US$20. We were disappointed in the flavor, the chocolate filling was okay but the shell was almost non-existent.
The best macarons we tried were from Paul Lafayet. Since there was quite a few of us in our group we were able to sample more of the flavors. My favorite was the Bailey’s and the Passion Fruit. They were $HK 15 each, $USD 2 were about 1.25 inch diameter.
L-R: Baileys, Coffee, Chocolate
Pistachio, chocolate, Passion Fruit, Mandarin Orange
and a lot more…
Paul Lafayet Macarons
I also sampled macarons from Jean-Paul Hevin. They were a whopping HK$ 25, US$ 3.30 each and was a bit bigger than most macarons at 1.5 inches. They tasted okay but not as good as Paul Lafayet’s.
Jean-Paul Hevin macarons
Other pastries of note. Creme Brulee and strawberry tart, also from Paul Lafayet.
We also made the trek (okay, the train) from Kowloon to Hong Kong in search of Tai Cheong bakery (Lyndhurst terrace) egg tarts. I almost gave up when I saw the uphill road I had to take.
The road to egg tarts
But I thought I was already here. I braved a packed train and after a little more hike up this trail could justify eating two egg tarts.
The trek was not in vain. Fresh, hot egg tarts out the oven.
As I was enjoying a freshly-baked egg tart I was contemplating my next stop: Chickalicious cupcake outpost, Kisses.
Espresso, Matcha, Triple chocolate and Ferrero Rocher
I love their cupcakes, the frosting was just right and was not sweet at all! I wish cupcakes in Richmond would follow suit.
On my last day in HK, I discovered this giant structure. I’m not sure what pastry it represents, but I just have to have my picture taken with it.