“I have a small house but a big heart.” – Sebastian (Owner and Pastry Chef of Ohh La La Patisser)
That’s a very true statement from the incredibly kind and humble chef and owner of Ohh La La Patisser, Sebastian. I was one of the lucky few who were invited to a dessert tasting last week to preview some of their upcoming desserts from the Fall/Winter menu. The Fall/Winter desserts are heavier to suit the season so just a forewarning that there are lots of chocolate items ahead. I’m still recovering from my dessert hangover but I tell you it was worth every gram of fat and sugar that I consumed that night.
This is not the first time I’ve been to Ohh La La Patisser – I’ve been lucky enough to try their marvelous croissants before and love their maple and coconut ones! I’ve also tasted their macarons and a lemon tart before so I was pretty excited for the tasting that night. I also got to meet some fellow foodies and put a face to their twitter/instagram feeds.
Sebastian was not kidding when he said he had a small house. His kitchen is indeed quite cozy but that’s perfectly fine with me as long as he can still churn out those mouth watering desserts. It turns out Sebastian is actually from Argentina but fell in love with French pastries during his youth.
We started off with the heaviest dessert, the Rocher. This is a take on the famous chocolate confectionery and it certainly lives up to the name. The hazelnut flavor shines and the best part was the hazelnut crunch on the inside of the cake. I enjoyed it but it was a bit too sweet and rich for my taste.
The Ohh La La Peanut Butter will be sure to satisfy all those peanut butter and jelly fanatics out there. I really enjoyed this as it was not as sweet and quite a bit lighter than the previous dessert. The banana ganache was smooth and creamy and the honey roasted peanuts added that nice crunch factor. The raspberry jelly in the center that was quite firm, almost like the texture of gummi bears but melted very nicely on the tongue. Overall, I found the dessert to be well balanced and if there was one thing I would change it would be to add a hint of salt for the sweet and salty combination.
The Fantasy was one of my favorites of the night – it was incredibly light and mousse-like. Although it looks like the mango flavor is dominant in this dessert; it’s actually quite light with mainly the mango gel in the center acting on that flavor profile. The main flavor of this one is definitely the vanilla and white chocolate mousse which is fine with me since I’m a fan of mousse desserts anyways.
The White Chocolate Cheesecake was one of the lightest baked cheesecakes I’ve ever tasted. The cheesecake was very light and airy – as I dug into the dessert I could see pockets of air bubbles throughout it. The texture almost reminded me of silken dessert tofu. The crust was quite moist but it worked with the cheesecake as a harder crust would probably ruin the overall mouth feel of the silky cheesecake filling. Again, this dessert was quite enjoyable and not overly sweet.
The Chocolaticius Tart was probably my least favorite of the night and mainly because at this point I was done with having heavy desserts. The tart crust was quite firm, most definitely reminiscent of a tart crust. The salted caramel custard was quite sweet but I did enjoy the pears and chocolate combo. For some reason, I had tasted banana on my first bite even though there was none in it.
My other favorite of was The Passionate Earl Grey. I was really surprised at how well the Earl Grey tea and passion fruit paired together. The spices from the Earl Grey tea complimented the tartness of the passion fruit. And as you know, I’m a huge fan of passion fruit! The Earl Grey flavor came across loud and clear yet it was balanced by the lightness of the dessert. I don’t think I would’ve liked this as much if it was heavier but everything about this was well balanced and definitely well thought out. No wonder this is Sebastian’s favorite.
As the evening drew to an end, Sebastian surprised all of us with a box of macarons to take home. Ohh La La’s macarons are the most expensive in the city at $2.15 per macaron (or $2 each if you purchase a dozen). These confectioneries are also the most painstakingly difficult to make with at least 20% of them not turning out. I wish I got one of the Raspberry flavors as they actually go through all the trouble of making raspberry jam just to make that specific macaron. Oh well, it’s just another excuse for me to pay them a visit again for more treats. I shared my macarons with Hubby who really enjoyed them and commented on how fresh they tasted.
I had a fantastic evening tasting all the new desserts from Ohh La La and am so happy to meet such a nice and humble pastry chef. Sebastian is really passionate about his pastries and it really showed that night. If you haven’t had a chance to try them, do so soon because it’s definitely worth the drive out to Aspen.
#3118 8561 8a Ave Southwest
Calgary, AB T3H 0V5