Grand Hyatt Seoul 'The Deli' Unveils New Spring Menu

New desserts at The Delhi, Grand Hyatt Seoul.

[Asia Economy Reporter Jeon Jinyoung] Located on the lobby floor of the Grand Hyatt Seoul Hotel, the premium bakery ‘The Deli’ sells bread, cakes, and various desserts baked daily by a professional bakery chef. Executive Pastry Chef Lee Jaejin, who newly joined the bakery kitchen this spring, plans to welcome customers with new visually spring-inspired items in ‘The Deli’s’ various desserts and cakes.

According to Grand Hyatt Seoul on the 31st, the ?clair series at ‘The Deli,’ which featured strawberries as a theme during last winter, offers a dessert time enhanced with various colors and diverse textures to welcome spring. Strawberries, in season until spring, have returned this time showcasing freshness and a variety of textures. The yogurt cream filling inside the choux of the ‘Strawberry Yogurt ?clair’ is enhanced with lemon juice for added freshness, and the fresh strawberries nestled within the soft filling add a fun texture.

One bite of the ?clair reveals the sweet chantilly cream on top gently blending with the crunchy raspberry chocolate coating that wraps the choux, while the fluffy and crispy choux harmoniously melts in the mouth together with the light and refreshing yogurt filling.

The ‘Mango Passionfruit ?clair’ is decorated with mango, blueberries, chantilly cream, and mint leaves, resembling the newly blossoming spring. The choux filled with cream made from a blend of mango pur?e and passionfruit pur?e offers a sweet and tangy flavor.

The ‘Cherry Pistachio ?clair,’ topped generously with chocolate, contains rich chocolate cream made from Guanaha chocolate and Manjari dark chocolate inside the chocolate choux, along with savory pistachio mousse. Between these layers, cherries seasoned with star anise, cinnamon, and raspberry pur?e add juice and spice, enhancing the balance of flavors and texture amid the potentially heavy chocolate cream.

They also present a mini cake called the ‘Hazelnut Mascarpone Cake.’ Inside a chocolate half-sphere base that highlights crunchiness, layers of hazelnut sponge cake, caramel coffee syrup, and milk chocolate caramel cream are stacked, then filled with mascarpone cream enriched with a hint of cognac for a rich nuttiness, and finished with chantilly cream.

This content was produced with the assistance of AI translation services.