Conrad Osaka will begin accepting reservations for Christmas cakes from October 1st.
Front of the photo: "Snow & White Chocolate Mousse" (4,800 yen), back of the photo: "Strawberry Christmas Wreath" (4,800 yen)
For Christmas 2018, Conrad Osaka will be offering two types of cakes: "Snow & White Chocolate Mousse" (4,800 yen), a pure white chocolate mousse cake with blueberries on top, and the Paris-Brest "Strawberry Christmas Wreath" (4,800 yen), which is inspired by a Christmas wreath. The "Snow & White Chocolate Mousse" is a smooth mousse cake made with Cacao Barry's high-quality couverture milk chocolate, TWG's Earl Grey tea leaves, and fresh cream, and is topped with layers of orange compote and hazelnut mousse. It's a perfect treat to enjoy with tea. The cake is covered in caramelized hazelnuts, creating a perfect combination of the Earl Grey-scented chocolate mousse, the crunchy texture of the nuts, and the tartness of the orange. The "Strawberry Christmas Wreath," modeled after a Christmas wreath, is a crispy baked choux pastry filled with bright red almond cream, filled with custard cream and fresh cream, and sandwiched between rich custard buttercream, strawberries, and raspberries. The choux pastry is adorned with chocolate leaves, adding a festive Christmas atmosphere. Advance reservations are required. Reservations are accepted from October 1st to December 22nd. If you make a reservation on the website during October, you can get a 10% discount as an early bird.
The collection period is from December 8th to December 25th. You can collect your cake at the newly opened patisserie "Aeria" on the 40th floor.
Front of the photo: "Snow & White Chocolate Mousse" (4,800 yen), back of the photo: "Strawberry Christmas Wreath" (4,800 yen)For Christmas 2018, Conrad Osaka will be offering two types of cakes: "Snow & White Chocolate Mousse" (4,800 yen), a pure white chocolate mousse cake with blueberries on top, and the Paris-Brest "Strawberry Christmas Wreath" (4,800 yen), which is inspired by a Christmas wreath. The "Snow & White Chocolate Mousse" is a smooth mousse cake made with Cacao Barry's high-quality couverture milk chocolate, TWG's Earl Grey tea leaves, and fresh cream, and is topped with layers of orange compote and hazelnut mousse. It's a perfect treat to enjoy with tea. The cake is covered in caramelized hazelnuts, creating a perfect combination of the Earl Grey-scented chocolate mousse, the crunchy texture of the nuts, and the tartness of the orange. The "Strawberry Christmas Wreath," modeled after a Christmas wreath, is a crispy baked choux pastry filled with bright red almond cream, filled with custard cream and fresh cream, and sandwiched between rich custard buttercream, strawberries, and raspberries. The choux pastry is adorned with chocolate leaves, adding a festive Christmas atmosphere. Advance reservations are required. Reservations are accepted from October 1st to December 22nd. If you make a reservation on the website during October, you can get a 10% discount as an early bird.
The collection period is from December 8th to December 25th. You can collect your cake at the newly opened patisserie "Aeria" on the 40th floor.
