- Les vergers Boiron Lychee Puree - 220 g
- Lime (skin and juice) - 1 pc
- Gelatin - 7 g
- Lychee liquor - 10 g
- Emmi plain yogurt - 100 g
- Zéphyr white chocolate cacao barry - 250 g
Pain de Gênes
- Almond paste marzipan (for baking) - 300 g
- Eggs - 4 pcs
- Cake flour - 25 g
- Corn flour - 25 g
- Melted butter - 90 g
- Lime zest - 2 pcs
Bake the pain de Gênes at 180°C, garnish with the ganache and the fruits.
Jean-Marc Gaucher, Executive Pastry Chef
Executive pastry chef Jean-Marc Gaucher formerly ran his own traditional French bakery in Nice. Following his apprenticeship and bakery business on the French Riviera, he honed his creative flair under internationally renowned pastry chef Didier Berlioz at ‘La Panetiere’ French fine dining restaurant in New York. For the past decade, he has established his reputation as an award-winning pastry chef at luxury hotels in Bangkok, Langkawi, Dubai and Macau.
Following a glamorous facelift, The Mira Hong Kong’s elegant café-patisserie COCO represents a new haute couture image styled after a precious jewellery box. The eye-catching interior design theme complements an exquisite collection of stunningly artistic hand-made cakes, pastries, artisan chocolate ‘gems’ and cupcakes by one of Hong Kong’s most accomplished pastry chefs, Jean-Marc Gaucher.