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Ganache Pâtisserie Fall and Winter New Items

Ganache Pâtisserie has announced new creations for this year’s Fall/Winter 2018 Menu.  The first is a new take on a classic French pastry, Paris Brest au Marron ($7.75).  It’s a donut-shaped creampuff with a buttery chestnut mousseline containing crushed pumpkin seed nougatine, savory chestnut pieces and a Chai-spiced chantilly cream.

Ganache Pâtisserie Yaletown 2018

The Noisette Caramel Chocolat ($8.25) combines a hazelnut milk chocolate cheesecake with a layer of moist chocolate cake, a light hazelnut Zephyr Caramel chocolate mousse and a milk chocolate caramel glaçage, dusted with toasted hazelnuts and fleur de sel.

Ganache Pâtisserie Yaletown 2018

The Hojicha Sake Sésame ($8.25) pairs a hojicha, or roasted matcha tea, parfait with a coconut sake kasu panna cotta, elderflower-soaked goji berries with a black sesame chiffon cake and hojicha chocolate glaze.

Ganache Pâtisserie Yaletown 2018

The Earl Grey Chocolat ($7.95) layers a moist Earl Grey chocolate cake with a fragrant Earl Grey mousseline filling and a layer of caramel crunch while an Earl Grey ganache is drizzled over top and accented with a dark chocolate tile and gold flakes.

Ganache Pâtisserie Yaletown 2018

Disclosure:  I was invited to a media tasting.

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