This past Lunar New Year / Tet was not only a celebration of a new year, but also a time to honour our ancestors, our whakapapa.
In homage to my own, the March Bouche Box, “Heritage”, brings together four traditional French desserts, reimagined with the Southeast Asian flavours I grew up with :
Fraisier Pandan : Pandan Joconde, Pandan diplomate cream, the last fresh strawberries of the season, a lychee and strawberry compotée, finished with a rose chantilly
Succès Sésame (GF) : Succès biscuits, black sesame, hazelnut and almond praliné crémeux, and a generous amount of hazelnut and almond praliné
Opéra Cà phê : Cardamom Joconde, Vietnamese coffee cream (using a traditional coffee filter), Vietnamese coffee syrup, couverture chocolate ganache
Cannelé Ube Buko : Ube Cannelé baked with coconut rum, in a traditional copper mold in its most generous 55mm size, filled with Ube crème pâtissière
All handmade from scratch, entirely vegan.
Beautifully presented in a box, tied with a soft pink ribbon.
Hand-delivered personally at one of these dates :
- Thursday 26th of March (9 AM–2 PM)
- Friday 27th of March (9 AM–2 PM)
If the hours don’t fit your schedule, please get in touch at orders@bouche.nz and we’ll do our best to accommodate you.
Orders close on the 25th of March at noon, or until sold out.
This past Lunar New Year / Tet was not only a celebration of a new year, but also a time to honour our ancestors, our whakapapa.
In homage to my own, the March Bouche Box, “Heritage”, brings together four traditional French desserts, reimagined with the Southeast Asian flavours I grew up with :
Fraisier Pandan : Pandan Joconde, Pandan diplomate cream, the last fresh strawberries of the season, a lychee and strawberry compotée, finished with a rose chantilly
Succès Sésame (GF) : Succès biscuits, black sesame, hazelnut and almond praliné crémeux, and a generous amount of hazelnut and almond praliné
Opéra Cà phê : Cardamom Joconde, Vietnamese coffee cream (using a traditional coffee filter), Vietnamese coffee syrup, couverture chocolate ganache
Cannelé Ube Buko : Ube Cannelé baked with coconut rum, in a traditional copper mold in its most generous 55mm size, filled with Ube crème pâtissière
All handmade from scratch, entirely vegan.
Beautifully presented in a box, tied with a soft pink ribbon.
Hand-delivered personally at one of these dates :
- Thursday 26th of March (9 AM–2 PM)
- Friday 27th of March (9 AM–2 PM)
If the hours don’t fit your schedule, please get in touch at orders@bouche.nz and we’ll do our best to accommodate you.
Orders close on the 25th of March at noon, or until sold out.
Fraisier Pandan : almond, gluten (wheat), soy
Succès Sésame : almond, hazelnut, sesame, soy
Opéra Ca Phe : almond, gluten (wheat), soy
Cannelé : gluten (wheat), soy
Orders close on the 25th of March at noon
