Chateau Blanc, a classy affair on Jumeirah Beach Road, is the latest addition to places specializing in confectionery. With perfectly crafted French delicacies made from some of the finest ingredients, this cafe satisfies all your sweet tooth cravings and will certainly leave you wanting more!
And so it began..pastry after pastry! I must admit this was one of the very few instances where I was more interested in tasting these skillfully prepared beauties than photographing them! Can you blame me? Just look! We had the strawberry cheesecake, the pistachio berry, the nutty nutella, the chocolate blossom, the red velvet, the black forest and the hazelnut praline.
Almost too pretty to eat! Almost… 😉
They all had Chateau Blanc’s signature touch of creativity and nuance. Soft, moist centres and a burst of flavor in every bite. Each ingredient had its own flavor and texture all coming together in some confectionery miracle.
However my favorite pastry was the Fromage, the head chef’s rendition of a sweet date pudding. This was the ideal blend of a tart base with a soft cheesy and warm centre. Just reminiscing about this is making me drool! Thumbs up to this one and a definite order for the table the next time I’m there.
You cannot have something sweet without a little coffee!
And the fun didn’t end there. Next were these awesome cupcakes – Red Velvet, Tiramisu, Cheesecake and Double Chocolate. Forget the sugar frosting, which honestly speaking, isn’t my favorite – the toppings are so creative and fun to eat!
Presented in an array of beautiful colors, these macaroons had some very unique flavor combinations. Again something I haven’t tasted anywhere else! My top three favorites – butter popcorn, the cassi and bubblegum!
And we saved the best for last! This chocolate fondant was the unanimous crowd pleaser. Molten cake baked at just the right temperature to retain its soft and runny inside. This exquisite plate of dessert was polished off before we could say “chocolate”!
A little more coffee to round off a wonderful experience.
I also had the pleasure of sitting down with the pastry chef of Chateau Blanc, F Pratama Almahdaly to chat to him about his passion.
What inspired you to be a professional pastry chef?
– I fell in love with pastry because I felt I could be much more creative. It’s precise, and I don’t have to kill anything.
Which dessert defines French pastry to you?
– When you think about French pastry, one of the most classic traditional pastries is the eclair. An eclair is like a blank canvas that can be easily adapted to any environment. Ingredients are the most important aspect of a perfect eclair, and they need to be used at their peak.
What are some of your favorite flavor combinations?
– Chocolate with mostly anything; chili, saffron, rose, lavender, passion fruits, lychees. But I am not a shock jock pastry chef. I don’t create desserts using strange ingredients just for the sake of doing so, like so many of my colleagues in the industry.
What is the most rewarding part of being a pastry chef?
– The ability to get to work with chocolate. Who doesn’t like chocolate anyway?
Chocolate is one of the backbones of the pastry kitchen. It is one of the most important ingredients in our pantry. It is very versatile, it is complex, and it is extremely temperamental.
What are some common substitutes for diabetic and vegan pastry recipes?
– Honey is the key!!!
Cafe: Chateau Blanc
Location : Umm Suqeim, Jumeirah Beach Road, Dubai
Timing: 10:00 am – 12:00 am
Disclaimer: All photos and opinions are my own.
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