les deux garçons

my relationship with macarons started off shaky to the point we almost called for a break up in california but reconciled months after with promise of better things in chicago and subsequently progressed into adoration in tokyo before growing into love in kuala lumpur. 

macarons are one of the most delicate desserts that require quite the finesse to achieve the perfect balance in flavors and textures. so i am constantly in search of one that would even come close to gratifying my picky sweet tooth .

my acquaintance with les deux garçons began at shell tower in 'little india' earlier this year in january. the danger of temptations was imminent considering it was close enough for me to drop by for some sweet surrender way too often. i wonder if it was a blessing in disguise that i haven't heard of their main patisserie located in taman desa and their more popular location in telawi, bangsar which started more than two years ago. as it is now, i have visited enough times that the friendly staff recognizes me as i walk to the macaron counter at their shell tower kiosk.

much more than just macarons in their reportoire, this french patisserie flaunts what malaysianinsider.com coined as the best croissants amongst all the viennoiserie as well as a range of other desserts that could fulfill one's sweet desires. these confections don relatively steep price tags; justifiable by the creative flavor combinations and attention to detail in each creation which could ultimately lead to contented satisfaction. and like the french, coffee is enjoyed with the dipping of croissant at breakfast while coffee serves as meal-enders after the serving of desserts at lunch and dinner which explains their breakfast sets of black/white coffee with a piece of viennoiserie that ranges from rm 10 - 12.

the petite kiosks of les deux garçons are dressed in classic combinations of black and white hues sprinkled by occasional gold fonts, the perfect canvas for displaying their bright, colorful desserts. the bangsar and shell tower outlets are more designed for to go desserts but has a few small tables at these locations.

coffee :: hot caffe latte (rm 9)

absolutely thrilled to find  illy coffee, and had high expectations that it would rival my favorite coffee from espressamente illy. perhaps i have found a nearer coffee substitute!

first sip, it made me frown slightly.

" too bitter"
 slightly over brewed. sigh.

the lessons from my coffee appreciation class crossed my mind - the taste of coffee is not determined merely by the quality of the coffee beans but also very dependent on the barista's skills & moods.

perhaps it was a bad day for coffee.  hopefully, better luck with the pastries...

but before i swoon on the details of the gâteaux, here's a lesson on french terms :)
(this is also kinda for my reference too hehe)

biscuit joconde

an almond sponge cake that is baked in thin sheets (like for jelly/jam rolls) & 
used to wrap desserts like charlottes and mousse cakes

brûlée

"burned"

typically mixed in whipped cream & sugar and torched to caramelize the sugar

coulis
derived from the french verb couler: "to flow"
a sauce, or more specifically a thinned purée , typically of fresh fruits

crémeux
"creamy"
dense and soft classic pudding

dacquoise
a simple baked meringue with the addition of finely ground almond or hazelnut flour,
to be used as a single layer in a cake or pastry;
also refers to a finished cake, with multiple layers of the nut meringue filled with
sweetened whipped cream or butter cream

gâteaux

"cakes"

feuilletine
used as a textural element in desserts, it is essentially very thin crepe that has been baked through 
until crispy, then crumbled into flakes. it has the tendency to become soft when exposed to moisture,
 so it's often mixed with chocolate and nut pastes. 

les deux garçons

" the two boys"

mousselline
pastry cream with butter added to it. 
a small mousse, or one with a soft or light texture

noisette 
"hazelnut"

pâté sucrée
sweet short crust pastry used to make tarts. 
made with flour, salt, sugar, egg, butter & can include orange flower water

petits gâteaux

"small cakes"

le favori :: pistachio biscuit tender . raspberry brûlée . pistachio mousseline . white chocolate . cocao dust. (rm 17)

resembling a block of miniature golf green, this pistachio dessert was surprisingly light on pistachio taste but seemed to feature green tea although it wasn't described in the place card. the raspberry tartness gave it a fresh tart berry-ness that was inviting and echoed an overall delicate demeanor that was reflected similarly in the two-toned soft textures. if there were white chocolate, i didn't  discern it, which was a delight for me.

l'amer :: 72% dark chocolate mousse . biscuit tender . black mirror glaze . chocolate fence . chocolate pieces . gold leaf . (rm 16)

this confection sang a tribute to dark chocolate with its mousse-like consistency that highlighted the richness of the cacao creaminess but was borderline too sweet for my liking. while it was good, i didn't feel it was anything outstanding but perhaps the chocolate addicts may sing a different tune than myself. :)

le marquis :: noisette dacquiose . crispy feulletines . chocolate creameaux . 72% dark chocolate mousse . black mirror glaze . crushed hazelnuts . gold dust (rm 17)


in comparison, l'amer pales in comparison to the this work of art made out of chocolate hazelnut whose name is le marquis. equally as grandoise in creamy chocolate richness but with a nuttier disposition, each layer was a textural symphony to the taste buds. savoring in nibble-fuls, i was greeted with pleasant surprises from the play of different ratios of chocolate to hazelnut of each layer and smoothness from the mousse and crunchiness of the crispy feulletines and hazelnut for a textural treat. the playful creation that engaged both the flavors and textures in a nice balance made this an irresistible lure for a nutty chocolate escape. it was on the brink of being too sweet but was mellowed by the hazelnut. 
 
 tarte au citron :: pâte sucrée . biscuit joconde . citron creameux . burnt swiss meringue (rm 14)


a departure from the chocolate desserts, the lemon tart was a mini tangy citrus explosion. we had a slight difficulty cutting through the crust but granted it was a rather flimsy plastic fork so it might work better with a proper metal utensils. skipped most of the crust which was a crumbly, buttery shell to hold the tangy, slightly tart, sweetened citrus pudding crowned with the sweet, soft, marshmallow-like torched meringue.

passion :: silky passion mousse . mango coulis . biscuit joconde . velvet chocolate coat . chocolate piece (rm 17)

 
one of les deux garçons unsung heroes of  the tangy passion fruit and its loyal classic sidekick, the sweet mango. a light airy mousse that captured the tropical breeze with a bright yellow coat that pulled me in like a bee drawn to a fragrant flower. the sweetness of the soft biscuit joconde with light nuances of vanilla that countered the fruity tart fragrance of the passion-mango fruit combination just works for me.

the fine gold dust shimmers on the two off-white, delicate meringue cookies that hugged the almost pearl white colored filling. the aroma of strong earthiness of the truffle (i am talking about the expensive mushroom, and not the chocolate - which also explains the higher price) emanated as i took a sniff, followed by a punctuation on the taste buds when i took a bite. it was a strange sensation when this petite confection hits the tongue - it was strongly earthy alternating with the sweet which was interesting in an odd way.

but i have to give the patissier kudos for his/her audaciously adventurous spirit in this creation. 

i am still on the fence on this one but truffle lovers may rejoice if they enjoy their truffle with sugar.

pistachio (rm 5.5o)

pistachio flavored - done right. light on the nuttiness and balanced on the sweetness. enough said.

honey, it was love at first bite. 

perfection in the texture - the smooth meringue thin shells had crispy exterior, enveloping the chewy, airy, almost ethereal under the crust that embraced the soft, smooth and light creamy filling to make a complete masterpiece. as i take a small bite, the thin shells breaks to reveal a moist, airy inside.  

what makes it outstanding is the balanced collaboration of the salty and the sweet from the salted caramel. i have been a huge sucker for the marriage of sweet + salty where the sweet from the caramel is rounded and cut through by the faintly salted end note in a gratifying way. the expertise and accuracy in the texture and taste has earned its right to sit in one of the spots for 'best desserts i've ever had'.

les deux garçons is gradually making its mark in the desserts industry via some of its chef-d'œuvre in the forms of croissants, macarons and cakes. whilst there are some room for improvement for some of the creations, its outstanding work of art called the salted caramel macaron has claimed a spot in my heart that induces a nagging craving to seek almost constantly for its sweet comfort.

to that, i'd say:
"go on..... give that salted caramel macaron a try. 
you know you want to" ;)

les deux garçons | locations

menara shell

 ko1, ground floor

menara shell

jalan tun sambathan

5o47o kuala lumpur

bangsar

36, jalan telawi

bangsar baru 

591oo kuala lumpur

(across from tous le jour)

disclaimer this is written based on personal experience and opinion. experiences and taste buds may vary for others.