Latest news with #Ladurée
Web Release
2 days ago
- Entertainment
- Web Release
Ladurée x Maison Matisse: A Colorful Homage to Artistic Legacy
This summer, Ladurée collaborates with Maison Matisse to honor the vivid artistry of Henri Matisse. The partnership introduces a limited-edition macaron box inspired by Matisse's 1952 masterpiece, La Perruche et la Sirène, reflecting the shared creative spirit of both houses. The 12-macaron box features bold blue, vivid orange, radiant red, and shimmering pink hues, echoing Matisse's signature cut-outs. Inside, a vivid blue interior reminiscent of a summer sky with a handwritten quote from Matisse's 1947 Jazz album: 'There are flowers everywhere for those who want to see them.' Executive Pastry Chef Julien Alvarez draws inspiration from Matisse's fondness for vanilla and citrus, crafting the new gourmet collection. The macaron blends notes of vanilla, mandarin, clementine, and yuzu, while the Matisse Vanilla & Citrus Entremets combines shortbread biscuit, soft biscuit, caramel, orange-clementine marmalade, and vanilla cream. The Ladurée & Maison Matisse collection will be available from May 28, 2025 with the Matisse Vanilla & Citrus Entremets for AED 55 at Dubai Mall and AED 52 at all other UAE outlets; and the macaron box for AED 210 at all UAE outlets. Experience a fusion of art and patisserie that celebrates the joy of color and flavor. For more information, please visit or @ladureeuae on Instagram.
The Age
10-06-2025
- Lifestyle
- The Age
The secret to making the smoothest hot chocolate at home this winter
One of Australia's top chocolatiers reveals the one step you cannot skip when making a velvety cup. It's hot chocolate season; the drink as decadent as a velvet suit. But with so many options – from powders to syrups – how do we master a creamy cup to rival Parisian cafes? What's the difference? 'There's basically three types of chocolate that we drink; drinking chocolate, cocoa and cacao,' says Casey Castro, founder of Casa del Cacao ceremonial drinking cacao. 'Cacao is the original bean in its purest form – [it's] minimally processed, rich in antioxidants and deeply nourishing,' she says. A block of pure cacao is made from fermented and dried beans and then ground into a rich velvety paste, with the grated or powdered result used for making drinks that can be incorporated into spiritual or ceremonial practices, Castro says. Cocoa – which is the powder that we use in cooking – is very versatile, and is often roasted at high heat and stripped of its natural fats or the cacao butter. Drinking chocolate, Castro says, can be anything from cocoa powders with added sugar, milk solids and flavours, to finely grated pieces of chocolate, or even syrups. As top Australian chocolatier and director of Savour School, Kirsten Tibballs, explains: 'There's variations on that too. If you're lucky you'll get a ganache-based hot chocolate, and the Italian style often has starch to thicken it even more.' According to Tibballs, ganache bases (see below) make the smoothest kind of hot chocolate and are best made of melted chocolate pieces. They're thick and velvety with extra milk or cream for serving, and it's this kind that the expert seeks out when in Paris, heading to destinations such as Angelina or Ladurée for her fix. How to make the best at home 'Melting some very good quality chocolate pieces is the best way to get a delicious result,' Tibballs says. She's not fussy on type (milk or dark), but advocates for the best within your budget, and suggests checking the ingredients. 'If it says vegetable oil or vegetable fat, put it back! If it says cocoa butter, it'll be brilliant for hot chocolate.' Then it's time to make a ganache base. 'Warm a little milk or cream [of your choice] until hot and pour it over that finely chopped chocolate. Then you'll need to emulsify it – mix it thoroughly – to a thick paste,' Tibballs says. After that, simply add warm milk or cream as you like. But it's that ganache starting point that's all-important for a smooth finish. After that, simply add warm milk or cream as you like. But it's that ganache starting point that's all-important for a smooth finish, allowing the chocolate to blend completely and thoroughly with the milk to avoid any chocolatey lumps. It's the same with ceremonial cacao, with initial emulsification the non-negotiable step. 'Pour some warmed milk of your choice over grated cacao and blitz it with a stick blender for the smoothest result,' says Castro, adding that cacao won't melt the same way chocolate does, so needs that extra blitz. Tibballs explains that adding a little liquid to begin with to create the ganache, before adding more, is essential. 'Chocolate doesn't contain water, so when you initially add liquid to it – like hot milk – and give it a good stir before you add the rest, it brings it together. If you add it all at once, it won't become smooth and no one likes lumpy hot chocolate.' Serving suggestion For a lush, French-style experience, Tibballs recommends serving your hot chocolate in a pot with extra cream on the side. 'You can self-dose,' she laughs. She's also enthusiastic about extra chocolate toppings and marshmallows: 'Give them a moment so they melt a bit.' For Castro, ceremonial hot chocolate is about self-nourishment as well as decadence. She recommends setting an intention to acknowledge the moment. 'Cacao is full of 'bliss' compounds like [the neurotransmitter] anandamide,' so lean in to that mindset. The takeaway Make sure you mix well, starting with a ganache base Use your milk of choice (or non-dairy mylk such as almond or soy drinks), but start with a small amount Choose chocolate with high cocoa butter content, not vegetable oil Don't be afraid to make the moment special or add decadent toppings Smooth hot chocolate recipe INGREDIENTS 100g chocolate of your choice (I like 50:50 milk and dark), finely grated 100ml cream 200ml milk To serve 100ml thickened cream, whipped marshmallows, optional 2 tbsp grated chocolate, to garnish METHOD Chop your chocolate finely and add it to a jug or bowl suitable for mixing. In a small saucepan, gently warm your milk and cream together until hot but not boiling. Pour ⅓ cup of the hot milk and cream mix over the chopped chocolate and whisk thoroughly to create a smooth ganache. Once there are no lumps and it's velvety smooth, pour in the rest of the warm milk mix, whisking as you go for a nice, smooth finish. Pour into two cups and serve with a marshmallow on top and a scattering of extra grated chocolate. Serve with whipped cream on the side. Note: You can multiply the recipe for larger batches and use any milk/mylk or cream you prefer. Opt for chocolate with a higher cocoa butter content. Avoid chocolate that contains vegetable oil.
Sydney Morning Herald
10-06-2025
- Lifestyle
- Sydney Morning Herald
The secret to making the smoothest hot chocolate at home this winter
One of Australia's top chocolatiers reveals the one step you cannot skip when making a velvety cup. It's hot chocolate season; the drink as decadent as a velvet suit. But with so many options – from powders to syrups – how do we master a creamy cup to rival Parisian cafes? What's the difference? 'There's basically three types of chocolate that we drink; drinking chocolate, cocoa and cacao,' says Casey Castro, founder of Casa del Cacao ceremonial drinking cacao. 'Cacao is the original bean in its purest form – [it's] minimally processed, rich in antioxidants and deeply nourishing,' she says. A block of pure cacao is made from fermented and dried beans and then ground into a rich velvety paste, with the grated or powdered result used for making drinks that can be incorporated into spiritual or ceremonial practices, Castro says. Cocoa – which is the powder that we use in cooking – is very versatile, and is often roasted at high heat and stripped of its natural fats or the cacao butter. Drinking chocolate, Castro says, can be anything from cocoa powders with added sugar, milk solids and flavours, to finely grated pieces of chocolate, or even syrups. As top Australian chocolatier and director of Savour School, Kirsten Tibballs, explains: 'There's variations on that too. If you're lucky you'll get a ganache-based hot chocolate, and the Italian style often has starch to thicken it even more.' According to Tibballs, ganache bases (see below) make the smoothest kind of hot chocolate and are best made of melted chocolate pieces. They're thick and velvety with extra milk or cream for serving, and it's this kind that the expert seeks out when in Paris, heading to destinations such as Angelina or Ladurée for her fix. How to make the best at home 'Melting some very good quality chocolate pieces is the best way to get a delicious result,' Tibballs says. She's not fussy on type (milk or dark), but advocates for the best within your budget, and suggests checking the ingredients. 'If it says vegetable oil or vegetable fat, put it back! If it says cocoa butter, it'll be brilliant for hot chocolate.' Then it's time to make a ganache base. 'Warm a little milk or cream [of your choice] until hot and pour it over that finely chopped chocolate. Then you'll need to emulsify it – mix it thoroughly – to a thick paste,' Tibballs says. After that, simply add warm milk or cream as you like. But it's that ganache starting point that's all-important for a smooth finish. After that, simply add warm milk or cream as you like. But it's that ganache starting point that's all-important for a smooth finish, allowing the chocolate to blend completely and thoroughly with the milk to avoid any chocolatey lumps. It's the same with ceremonial cacao, with initial emulsification the non-negotiable step. 'Pour some warmed milk of your choice over grated cacao and blitz it with a stick blender for the smoothest result,' says Castro, adding that cacao won't melt the same way chocolate does, so needs that extra blitz. Tibballs explains that adding a little liquid to begin with to create the ganache, before adding more, is essential. 'Chocolate doesn't contain water, so when you initially add liquid to it – like hot milk – and give it a good stir before you add the rest, it brings it together. If you add it all at once, it won't become smooth and no one likes lumpy hot chocolate.' Serving suggestion For a lush, French-style experience, Tibballs recommends serving your hot chocolate in a pot with extra cream on the side. 'You can self-dose,' she laughs. She's also enthusiastic about extra chocolate toppings and marshmallows: 'Give them a moment so they melt a bit.' For Castro, ceremonial hot chocolate is about self-nourishment as well as decadence. She recommends setting an intention to acknowledge the moment. 'Cacao is full of 'bliss' compounds like [the neurotransmitter] anandamide,' so lean in to that mindset. The takeaway Make sure you mix well, starting with a ganache base Use your milk of choice (or non-dairy mylk such as almond or soy drinks), but start with a small amount Choose chocolate with high cocoa butter content, not vegetable oil Don't be afraid to make the moment special or add decadent toppings Smooth hot chocolate recipe INGREDIENTS 100g chocolate of your choice (I like 50:50 milk and dark), finely grated 100ml cream 200ml milk To serve 100ml thickened cream, whipped marshmallows, optional 2 tbsp grated chocolate, to garnish METHOD Chop your chocolate finely and add it to a jug or bowl suitable for mixing. In a small saucepan, gently warm your milk and cream together until hot but not boiling. Pour ⅓ cup of the hot milk and cream mix over the chopped chocolate and whisk thoroughly to create a smooth ganache. Once there are no lumps and it's velvety smooth, pour in the rest of the warm milk mix, whisking as you go for a nice, smooth finish. Pour into two cups and serve with a marshmallow on top and a scattering of extra grated chocolate. Serve with whipped cream on the side. Note: You can multiply the recipe for larger batches and use any milk/mylk or cream you prefer. Opt for chocolate with a higher cocoa butter content. Avoid chocolate that contains vegetable oil.
CairoScene
28-05-2025
- Entertainment
- CairoScene
Ladurée's Tiramisu 360: One Dessert, Three Ways, All Drama
Forget everything you know about tiramisu. Ladurée Saudi just turned the classic on its head, and gave it three lives. There are desserts you order. And then there are desserts you make a calendar event for. Ladurée's new Tiramisu 360 collection belongs to the latter. The French patisserie, already known for turning sweet things into grand gestures, has taken on the Italian classic with all the finesse, theatre, and cocoa-dusted confidence you'd expect from the house that gave us gold-leafed macarons and croissant couture. But this isn't just tiramisu with a new hat. It's three distinct creations, each reimagining the layers, textures, and codes of the original from a different angle. Together, they form a decadent trilogy: part homage, part remix, and 100% Ladurée. The Pastry Let's start with the showpiece. A delicate White Opalys chocolate cup , lined with a crisp coffee base and filled with coffee-soaked ladyfinger , hazelnut-praline , and an aerated mascarpone cream so smooth it feels like a hush. The entire thing is finished with cocoa powder, of course, because Ladurée may play with form, but never forgets the flourishes. The Macaron Then comes the icon. A tiramisu macaron , shells gently dusted in cocoa, filled with mascarpone cream and a sleek layer of coffee crémeux . It's the flavour of tiramisu in a single bite, with all the charm of something far too pretty to eat. (But you will.) The French Toast And for those who want to start their decadence before noon: coffee-infused brioche , slathered with mascarpone , dripping in coffee sauce , and sprinkled with cocoa. It's French toast, yes, but it's also an excuse to have dessert for breakfast and not apologise for it. The collection is now available at all Ladurée boutiques across the Kingdom, with particular buzz at Laysen Valley and Riyadh Park . Bonus: the Laysen Valley branch offers door-to-door delivery , so you can have all three components of your tiramisu identity crisis without ever leaving the couch.
Yahoo
01-05-2025
- Business
- Yahoo
Azza Fahmy Arrives in London With a Flash of Gold, and Colored Stones
LONDON — Egyptian jeweler Azza Fahmy is adding even more sparkle to London's Burlington Arcade with a flagship that showcases the brand's latest culturally rich, interiors concept. The flagship replaces a smaller, temporary store that Azza Fahmy had occupied in the Mayfair arcade, and neighbors include a string of vintage watch and jewelry shops as well as Manolo Blahnik, Johnstons of Elgin and Ladurée. More from WWD Luxury, Streetwear Retailer End. Names Sebastian Suhl CEO Unilever Shuts Sustainable Skin Care Brand Ren Bicester Village Marks 30 Years With a New Campaign, and a Britpop Beat The brand, founded by the jewelry designer Azza Fahmy in 1969, has transformed the space with an interiors concept that debuted in Riyadh, Saudi Arabia in September. Elements include a lotus-inspired chandelier on the first floor and a colorful, handcrafted tapestry that nods to Ancient Egypt's temple columns, flowers and birds. The brand worked with Universal Studio, and tapped Middle Eastern designers for some of the pieces. Randa Fahmy contributed a brass curtain adorned with Fatimid, diamond-shaped geometric patterns and the chandelier with its lotus shapes, a symbol of rebirth in Ancient Egypt. Bokja, a Beirut-based design studio, created the tapestry for the VIP area, while the marble flooring is by Marmonil and draws on patterns from Nefersekheru's tomb in Luxor. There are also pieces from the Fahmy family, including books, images and art. The store carries the main line collections, and the high jewelry — necklaces and bracelets that twinkle with tanzanite, rubellite and emerald. The designs also showcase myriad varieties of gold filigree, and many are inscribed with lines from Egyptian love poetry. While the jewels may be utterly glamorous and romantic, they are also very practical. Fahmy's youngest daughter, Amina Ghali, designs the jewelry so that women can put it on, and take it off, themselves. She also tests every design on herself and the women in her studio and office. Collar necklaces are hinged so they can open and close easily, and without fussy clasps. Chain lengths can be adjusted and pendants are detachable. All of the earrings — even the elaborate ones — have been designed so that it's possible to wear them and talk on the phone at the same time. A large horizontal ring shaped like an eye, and inspired by one that King Tutankhamun wore, has ergonomic grooves for the fingers and smooth, curved edges to prevent it from catching on hair or clothing. Ghali said she wants clients to be comfortable and to wear the jewelry rather than keep it locked up. She also wants her customers to come home at the end of the day — or after a big night out — and be able to remove their jewelry themselves, 'rather than having to wake up someone at home and ask for help,' she said. Azza Fahmy has 14 further boutiques — mostly in Egypt — and selected wholesale distribution, including Bloomingdale's and That Concept Store in Dubai, 51 East in Qatar, Beymen Department Store at the Four Seasons Cairo and the Four Seasons in Amman. Best of WWD Macy's Is Closing 66 Stores in 2025 — Here's the List, Live Updates Inside the Demise of Lord & Taylor COVID-19 Spikes Elevate Retail Concerns
