FILOU, a patisserie at the Hilton Tokyo in Shinjuku, Tokyo, has released a Christmas cake with a "Christmas wreath" theme. Reservations will begin on November 5th, when the hotel's entire Christmas decorations begin to appear.
"Rouge" (approx. 20cm diameter, 6,000 yen) Limited to 50 pieces
The theme of this year's Christmas cakes, brought to you by Executive Pastry Chef Osamu Hata, is "Christmas wreath." Four beautiful Christmas cakes will be available: "Rouge," "Blanc," and "Doll," inspired by wreaths that evoke feelings of Christmas, and "Fraise," a strawberry shortcake.
"Rouge" (approx. 20cm diameter, 6,000 yen) is a gorgeous cake that exquisitely harmonizes the much-talked-about ruby chocolate mousse, Valrhona's Coeur de Guanara, which maximizes the flavor of cocoa, and the tartness of various berries. Raspberries and wild strawberries are arranged on top of a praline feuillantine made with hazelnut and almond paste, and on top of that is a rich pistachio sponge and raspberry ganache made with Coeur de Guanara. The surface is covered with ruby chocolate mousse and decorated with strawberries, raspberries, red currants, and chocolate pine cones.
"Doll" (approx. 20cm diameter, ¥6,400) Limited to 50 pieces
"Blanc" (approx. 20cm diameter, ¥5,800) is a cream cheesecake with walnut and caramel flavors accented with a refreshing lemon aroma. A light sponge cake is placed on top of a cookie dough tart, topped with a garniture made from stewed pears, raisins, and lemon peel. The surface is coated with a maple syrup-flavored cream cheese mousse and decorated with adorable white chocolate snowflakes and pine cones. A cake with a gentle taste that can be enjoyed by adults and children alike.
"Dore" (approx. 20cm diameter, 6,400 yen) is a chestnut-based cake with a golden taste that combines various spices and blackcurrants. The crispy base is topped with flavorful chestnut sponge and blackcurrant cream, and is topped with creme brûlée flavored with cinnamon, ginger, nutmeg, and cloves (Quatre Epices). All of this is wrapped in rum and vanilla-flavored chestnut bavarois and topped with chestnut confit, gold-coated pine cones, cinnamon, and anise, creating a gorgeous-looking cake.
"Rouge," "Blanc," and "Dore" will each be released in limited quantities of 50.
"Fraise" (approx. 16cm diameter, 4,400 yen) Limited to 100 units
"Fraise" (approx. 16cm diameter, 4,400 yen) is a classic Christmas shortcake topped with a wreath-like design, and is available in a limited edition of 100 units. It features fluffy sponge cake, smooth fresh cream, and a three-layer cake filled with plenty of strawberries. This adorable shortcake, topped with large strawberries and petal-like white chocolate, is perfect for both personal use and as a gift.
Reservations for the Christmas cake are accepted from November 5th to December 20th. Delivery is from December 10th to 25th. In addition to Christmas cakes, the chocolate boutique on the first floor will feature a large gingerbread house and sell Christmas sweets (from 375 yen) that are perfect for gifts, such as Christmas stollen, Baumkuchen, chocolate, and gingerbread.
"Rouge" (approx. 20cm diameter, 6,000 yen) Limited to 50 piecesThe theme of this year's Christmas cakes, brought to you by Executive Pastry Chef Osamu Hata, is "Christmas wreath." Four beautiful Christmas cakes will be available: "Rouge," "Blanc," and "Doll," inspired by wreaths that evoke feelings of Christmas, and "Fraise," a strawberry shortcake.
"Rouge" (approx. 20cm diameter, 6,000 yen) is a gorgeous cake that exquisitely harmonizes the much-talked-about ruby chocolate mousse, Valrhona's Coeur de Guanara, which maximizes the flavor of cocoa, and the tartness of various berries. Raspberries and wild strawberries are arranged on top of a praline feuillantine made with hazelnut and almond paste, and on top of that is a rich pistachio sponge and raspberry ganache made with Coeur de Guanara. The surface is covered with ruby chocolate mousse and decorated with strawberries, raspberries, red currants, and chocolate pine cones.
"Doll" (approx. 20cm diameter, ¥6,400) Limited to 50 pieces"Blanc" (approx. 20cm diameter, ¥5,800) is a cream cheesecake with walnut and caramel flavors accented with a refreshing lemon aroma. A light sponge cake is placed on top of a cookie dough tart, topped with a garniture made from stewed pears, raisins, and lemon peel. The surface is coated with a maple syrup-flavored cream cheese mousse and decorated with adorable white chocolate snowflakes and pine cones. A cake with a gentle taste that can be enjoyed by adults and children alike.
"Dore" (approx. 20cm diameter, 6,400 yen) is a chestnut-based cake with a golden taste that combines various spices and blackcurrants. The crispy base is topped with flavorful chestnut sponge and blackcurrant cream, and is topped with creme brûlée flavored with cinnamon, ginger, nutmeg, and cloves (Quatre Epices). All of this is wrapped in rum and vanilla-flavored chestnut bavarois and topped with chestnut confit, gold-coated pine cones, cinnamon, and anise, creating a gorgeous-looking cake.
"Rouge," "Blanc," and "Dore" will each be released in limited quantities of 50.
"Fraise" (approx. 16cm diameter, 4,400 yen) Limited to 100 units"Fraise" (approx. 16cm diameter, 4,400 yen) is a classic Christmas shortcake topped with a wreath-like design, and is available in a limited edition of 100 units. It features fluffy sponge cake, smooth fresh cream, and a three-layer cake filled with plenty of strawberries. This adorable shortcake, topped with large strawberries and petal-like white chocolate, is perfect for both personal use and as a gift.
Reservations for the Christmas cake are accepted from November 5th to December 20th. Delivery is from December 10th to 25th. In addition to Christmas cakes, the chocolate boutique on the first floor will feature a large gingerbread house and sell Christmas sweets (from 375 yen) that are perfect for gifts, such as Christmas stollen, Baumkuchen, chocolate, and gingerbread.
