Chef Keiko Nojima’s French pastries with a Japanese flare at Patisserie Chantilly are nothing short of spectacular. From the perfectly precise layers on each cake to the delicate cream piping on the famous puffs, immense care and attention to detail goes into creating each sweet.
While every dessert lining the pastry counter is impeccable, it’s the black sesame cream puff that gets all the good press. Each pâte a chou shell is filled to order with black sesame-infused whipped cream and drizzled with mesquite honey and sprinkled with soy powder. The intense and pure flavor that Chef Nojima is able to extract from the black sesame seeds is incredible—neither too much cream nor sugar cloud the main event.
Japanese flavors are in full effect with the “Le Matcha” cake as well. Alternating layers of green tea and condensed milk mousses form the body, while a red bean cake holds down the fort. As with the black sesame cream puff, the flavor of the green tea is absolutely pure.
2383 Lomita Boulevard, Suite #104
Lomita, CA 90717
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