Let's Do Dessert: Intercontinental

Dessert: Double éclair of passionfruit and milk chocolate ganache with Chantilly cream, roasted pineapple, passionfruit jelly and hazelnut crunch

Cost:  $20

I think éclairs are beautiful, just the whole look. Just the idea of a pastry filled with cream makes me think of the work behind it all, and I allow myself to appreciate it all the more, because I will never be able to make something as beautiful. Ever. And this one at Intercon simply makes my heart skip a beat.

I think I have grown to love roasted pineapples, almost like the chocolate banana fritter at Jonkanoo. The way the pineapple tastes when charcoaled gives you that sweeter sense in a fresh fruity way, and the way this breaks through the sweetness of the chocolate ganache makes it so much easier to go down.

Layered on the bottom éclair lies the passionfruit jelly, there is no sourness to this, or there is but the chocolate helps balance it all out, but it makes it so fresh and light. The chocolate bark could be slightly hard to break through, and yes once the spoon goes through this beautiful éclair sure loses the pretty-ness, but hey it all goes down your stomach the same way, right?

Shangri-La and Intercon are two different desserts to compare, and it is hard to choose which is a favourite. But I am going to choose Shangri-La because it was just so fun to snap and look at. But taste wise, I love them both!

What dessert do you look and simply love to admire? And do you have a nickname for it? I tend to name all things filled with cream a heart attack bun.

Intercontinental - Cortile

117 Macquarie Street,
Sydney