Throwback to these special pastries by Half Saints and Chef Daniel Corpuz, where French techniques met playful Asian flavors.
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LifestyleTranscript
00:00 Filipino-American pastry chef, Chef Daniel Corpuz, recently collaborated with local restaurant and dessert shop, Halfsains,
00:06 and their salt was a limited timeline of Paris Brest in one-of-a-kind flavors.
00:11 Think classic French techniques but with Filipino and other Asian elements to make it all their own.
00:16 There was the black sesame vanilla calamansi that was given depth and nuttiness by the sesame but also brightened by our own citrus.
00:24 Meanwhile, the 32% white chocolate cashew caramel takes inspiration from Sancerval.
00:29 We love the distinct cacao butter taste here thanks to their use of real white chocolate.
00:34 The distinctly Filipino ube banana 32% white chocolate was probably the most aesthetic of the bunch due to its color.
00:41 Just look at that thick filling of nutty ube cream.
00:44 The pistachio cardamom bergamot had an old world sort of charm.
00:48 The cardamom spice went really well with the citrusy hint of bergamot here.
00:51 Next up, the espresso azuki almonds was all about the roasty taste of coffee with some nuttiness from the sweetened bread beans.
00:59 Last but not the least, the triple aura chocolate cacao nibs fermented orange was a complex tasting treat.
01:04 Chocolate plus orange is a classic pairing and it goes all grown up here with their use of robust tasting aura chocolate and the slightly savory fermented orange.
01:13 Fingers crossed these become available at halfsades again soon!
01:17 (upbeat music)