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November 28, 2018
Christmas Cake in Collaboration with Pierre Hermé Paris | HOTEL NEW OTANI
HOTEL NEW OTANI
A Dream Collaboration: Ispahan Meets the Super Series
To commemorate the 20th anniversary of Pierre Hermé Paris, HOTEL NEW OTANI is releasing the "Extra Super Ispahan Shortcake" as a Christmas whole cake. Available from Friday, December 21, 2018, to Tuesday, December 25.
Text by WASEDA Kosaku (OPENERS)
Extra Super Ispahan Shortcake
Dubbed "the Picasso of pastry" by American Vogue, pastry chef Pierre Hermé revolutionized the concept of sweets with his unique sensibility. His first boutique under his own name opened at HOTEL NEW OTANI, and this year marks its 20th anniversary.
His "world of taste, sensibility, and joy" has influenced HOTEL NEW OTANI's culinary culture. In turn, Pierre Hermé has developed macarons incorporating Japanese ingredients and flavors, fostering a continuous evolution through various interactions.
To celebrate the anniversary of "Pierre Hermé Paris," the "Extra Super Ispahan Shortcake" is now available as a Christmas whole cake.
Pierre Hermé Paris' signature creation, 'Ispahan,' features macaron shells sandwiching a cream infused with lychee, raspberry, and rose, presented with a delicate visual appeal. Meanwhile, HOTEL NEW OTANI's signature is the 'Super Series' by Grand Chef Shinsuke Nakajima, an exquisite shortcake made with only the finest, uncompromising ingredients such as fresh cream, eggs, sugar, and fruit.
Ispahan
The "Extra Super Ispahan Shortcake" was born as the ultimate dessert, fusing the essence of Pierre Hermé Paris with the expertise of Patisserie SATSUKI at HOTEL NEW OTANI.
Adorned with juicy raspberries, lychees, and rose petals dusted with gold leaf, its charming visual evokes the iconic 'Ispahan'.
The sponge cake utilizes HOTEL NEW OTANI's special white cereal sponge, made with foxtail millet, barnyard millet, and amaranth. Lightly soaked with lychee syrup, it offers a refreshing taste.
Beneath the sponge base lies a layer of soy milk white chocolate ganache, lychee jelly, and freeze-dried lychee, creating a perfect harmony between rich chocolate and juicy lychee flavors.
The sandwiched layers include Tamba black beans, also used in Patisserie SATSUKI's desserts, adding a delightful textural contrast.
Two types of cream are used: one infused with rose flavor and a pink cream. While rich, their light and refreshing finish enhances the primary flavors of raspberry and lychee.
The "Extra Super Ispahan Christmas Shortcake" offers a harmonious blend of distinct fruit, sponge, and cream flavors. It is a special collaboration cake designed to adorn your Christmas celebration.
Extra Super Ispahan Christmas Shortcake
Sales Period | Friday, December 21, 2018 - Tuesday, December 25
Quantity | Limited to 10 per day
*Reservation required
Price | ¥21,000 (18cm diameter) (excluding tax and service charge)
Pickup Location | Special Venue "edo ROOM"
HOTEL NEW OTANI (Tokyo) The Main, Banquet Floor
4-1 Kioicho, Chiyoda-ku, Tokyo
Pickup Time: 11:00 AM - 9:00 PM
Reservations | Tel. 03-3221-7252
Online Reservations |https://www.newotani.co.jp/tokyo/xmas/sweets/