This signature pastry ($4) has taken years for Leong to perfect. The recipe is inspired by one that she learned at Pierre Hermé in Paris.
Chocolate and Vanilla Choux
A choux (the light pastry used in profiteroles) is cut in two and topped with a chocolate crémeux and a vanilla crème. The outside is studded with caramel rice krispy pearls and sable breton croutons. ($5.50)
Lemon gelée is topped with almond cake and Greek yogurt panna cotta. The top is a citrus creme with grapefruit and orange supremes. For a bit of crunch, there is a granola made from almonds and purple wheat—a varietal that's grown in the mountains of Canada.
Lemon sable breton is layered with marscapone cream and cassis ganache, and finished with a vanilla-lemon glaçage. ($6.50)
Passionfruit Almond Bostock
This cake is a version of a brioche mousseline. The brioche is cooked in a can, then sliced and dipped in a passionfruit almond syrup. Each slice is finished with a dusting of confectioners sugar and almonds. ($3.50)
Chocolate Caramel Toffee Mousse
Flourless chocolate cake is topped with a chocolate caramel mousse and enrobed in a chocolate glaze. Caramel toffee chips and gold dusted toffee decorate the outside.
The interior of the patisserie is designed with a European aesthetic, from the bright yellow chairs at the marble topped tables to the large mirrors hanging on the walls.
Traditional croissants and baguettes are always on hand.
The menu includes six tartines, or French open faced sandwiches. The traditional French ham and cheese option (pictured) is made from a toasted swiss pain levain topped with ham, melted smoked mozzarella, and gruyere.
Because her desserts have such a visual component, Leong often draws them out. Here, her sketches of some menu items double as wall art.
Having a beautiful, large display case was an important aspect of recreating the French patisserie experience. The one at the bakery certainly works to tempt customers with the beauty of Leong's desserts.