25 September 2019
Patisserie & Chocolate
Kumo, the pastry 2.0 as light as a cloud
30 June 2021
This is the story of a small Japanese pastry, the Dorayaki.
A delicate, elegant cake sublimated in the book “Sweet bean” by Durian Sukegawa and reinterpreted by Pierre Marcolini.
The chef created the “Kumo”, the promise of an ultra-light and airy pastry.
This is a good thing because “Kumo” means cloud in Japanese.
The perfect osmosis between a hazelnut cookie (gluten free) – light and crispy – a Grands Crus chocolate ganache, an airy hazelnut cream or a fruit compote with lemon, yuzu, etc… topped with a signature chocolate disk.
Small pastries to enjoy without guilt with irresistible flavors: Grand Cru chocolate, chestnut, Piedmont hazelnut, coffee, coconut-raspberry, mango-yuzu, caramel, lemon and pistachio from Iran.
A dream come true, a registered concept, an innovative collection 100% natural with appetizing colors.
The “Kumos” are created exclusively by our artisans for the Manufacture boutique and the Pierre Marcolini Grand-Place boutique.
3,50 € / Unit (20g)
See more Pierre Marcolini