Patisserie exists at the heart of Yauatcha. The combination of Cantonese dim sum and classic European patisserie is unique. Traditionally, Chinese desserts are often different in texture and flavour to their Western counterparts, made with local ingredients such as glutinous rice, tapioca, sesame paste and red or black beans, while in the West desserts are made using sugar and dairy.
In a celebration of both Eastern and Western desserts, Executive Pastry Chef Daniel Pearse and his team have created a collection of patisserie inspired by classical pastry techniques and Chinese ingredients and flavours.
Launching this summer, the latest addition to the collection is a range of ice cream macarons. We spoke to Chef Daniel about the collection and his inspirations behind it.
What inspired you to add ice cream macarons to the patisserie collection?
Originally, I wanted to elevate our existing collection of macarons, giving them a fresh twist for the summer. I was inspired by the humble ice cream sandwich I used to enjoy as a child on family holidays. My idea was to update and modernise this classic and nostalgic childhood treat.
So, how would you describe the ice cream macaron collection?
They are refreshing and uplifting; a fusion of Western flavours with Asian influences.
Are there any particular flavour pairings in the new collection that took you by surprise?
I really like the pairing of bitter dark chocolate with salty soy caramel in our chocolate ice cream macaron: it’s a classic combination really of bittersweet and saltiness, but we’ve used different ingredients to what you would normally use or expect.
Does seasonality play a part in the new collection?
Yes, to a certain extent. We do use seasonal ingredients such as raspberry and lychee, coconut, lime and bergamot. However, what truly makes this collection seasonal is the fact that the ice cream macarons are light and refreshing, a true summer treat.
Do you have a favourite flavour?
That’s a tough question. I really enjoy all of the different flavours we’ve created, however if I had to eat one right now I’d probably go for the toasted white sesame or matcha and yuzu ice cream macarons.
Do you have any other inspirations when creating your collections?
I try to take inspiration from current food trends, but at the same time I like to add an original twist to everything that I do. For example, I love to use salted caramel in my desserts, but I switched the salty element to dark soy sauce, which gives the dessert another dimension, a different salty flavour with more umami. When we pair the bitterness of dark chocolate with soy, it helps the balance the flavours.