About a fortnight ago, this elegantly presented and astonishingly good petit fours were what we ended our meal at Béni with.
Created by Pastry Chef Makoto for the double occasions of Valentine’s Day and Chinese New Year, each proved a precious gem in its own right.
In the foreground - his take on the pineapple tart. The original had been deconstructed and presented in a new way that was lighter and tangier, so the result was familiar yet,new.
The white chocolate heart was sensuously smooth and dreamily creamy. It felt incredibly luxurious as it melted ever-so-slowly in my mouth.
Caramelised for a lightly crunchy exterior, the fragrant richness of the deep brown canelé had me swooning. Truly one of the best I have had to date.
Last but not least, the macaron was everything I always wish for in a macaron. It came in the seasonal flavour of mandarin orange which was unconventional and hence, a little more special.