PETALING JAYA, April 4 — What looks like a macaron but isn’t, not quite? The hefty specimens before us resemble conventional macarons — two meringue shells sandwiching a...
PETALING JAYA, April 4 — What looks like a macaron but isn’t, not quite?
When he first made the switch, Chan challenged himself with macarons as he considered them the hardest dessert to make.He recalls, “Macarons are notoriously a temperamental dessert! Beat your egg whites too little or too much and you’re left with flat macarons. Fold in your powdered sugar and almond flour a few too many times and the tops crack or legs do not appear.”
He says, “I never wanted to open a café but I saw a gap in the market; there were demands for better artisanal desserts. Dessert is a good business to start from home and it creates good engagement with customers face to face. People will always need desserts and that is why this industry is here to stay.”
He says, “I am certainly proud of our achievement as we managed to open a central cloud kitchen in the middle of the Covid-19 pandemic. Today, Elevete Pâtisserie has baked more than 100,000 desserts to date with a team of 30 in a 2,160 square feet central kitchen in Petaling Jaya.” A perennial bestseller every Ramadan is Elevete Pâtisserie’s Rasa Sayang Ondeh Ondeh Roulade. The light and fresh pandan sponge roll is layered with Swiss meringue coconut buttercream andGarnished with Hawaiian coconut and handmade chocolate truffles, the roulade is designed to mimic our localChan shares, “Our Onde Onde Roulade is an improved version from the first year.
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