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2013-10-01
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I have decided to share it to Agnes and Hui Yen (who are passionate in macaron) about this pâtisserie located at Bangsar Telawi. In French, Les Deux Garcons means "The Two Guys", which in this Pâtisserie at Bangsar, it refers to Ben & Toto. We have spent around 3 hours sitting together with pâtissier Ben, from whom we have learned so much about French pâtisserie. While others commented on inadequate air-conditioned seating (of one table only), other options would be take out (which most of the
We have spent around 3 hours sitting together with pâtissier Ben, from whom we have learned so much about French pâtisserie.
While others commented on inadequate air-conditioned seating (of one table only), other options would be take out (which most of the customers do) or al fresco seatings where it was intended to cater for smokers.
Macarons1 piece RM5
2 pieces RM9.50
4 pieces RM18
6 pieces RM27
1 Truffle macaron for RM9
Premium pack RM70
(Left) Le Voltaire (RM12) - Layers of chocolate sponge, cho creameux, ganache cho joconde, and cho mousse. Fenced with cho pieces.(Right) Printemps (RM16) - Sable Breton with almond and sesame dacquoise. Cho-macha ganache, macha mousseline, and macha crumbles.
Salted Caramel MacaronPerfect texture with strong flavour of traditional butter.
Ben has shared so many things on macaron including the fact that it is best consumed on the second day after baking instead of the first day and it would last for one week. He has also further mentioned that a macaron should not be cut into a few pieces for sharing, thus gone the precious texture of first bite.
La Diva (RM15) - Layered with raspberry joconde, raspberry ganache, raspberry and raspberry coulis.
La Duchesse (RM15) - Earl Grey biscuits tender, milk chocolate ganache, and Earl Grey creameux.Minimalist design with monotone of black and white colours.
Printemps (RM16) - Sable Breton with almond and sesame dacquoise. Cho-macha ganache, macha mousseline, and macha crumbles.Les Deux Garcons insisting on using only premium ingredients, with no artificial flavourings or colourings and hence the natural sweetness.
Tarte au Citron (RM10) - Crispy tart, layered with joconde, and sour lemon curd.Ben's insistence of crispiness and dense texture on all his pâtisseries has left me a different mindset upon leaving.
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