Fashion and food collaborations have been everywhere in the recent past, with brands like Marni and Burberry creating signature desserts for their labels to landmark departmental stores like Harrods following suit. While Marni collaborated with legendary French patisserie Laduree, Burberry collaborated with Berkeley’s signature Pret-a-Portea to create trench coat shaped cookies. We at Stylista have a major sweet tooth and decided to indulge it by collaborating with Mumbai’s luxe patisserie La Folie. Known for desserts that look like little pieces of art, Stylista collaborated with expert pastry chef Sanjana Patel to create a signature line of desserts for our latest MasabaxStylista collection, launched two weeks ago.
With multiple prints from Masaba’s collection to choose from, Sanjana adapted the vintage television print into her desserts to dish out three exclusive treats for Stylista! We’re thrilled about this collab and a tête-à-tête with the pretty chef revealed she was too! Here’s what she had to share with us about La Folie and her experience creating these exclusive goodies for us:
The desserts at La Folie Patisserie are visual art! What was the idea behind your company?
La Folie means intense love, bordering on madness. I wanted to bring out this madness, this passion for chocolate and desserts. Nothing here is what you expect it to be! Whimsy is encouraged, classics are redefined, and original creations combine taste influences from all over the world.
Food and fashion collaborations have become very popular in the recent past. What is your take on this?
Food and fashion have been a haute trend the world over. Major fashion houses have collaborated with the best patisseries to create remarkable edible fashion! At La Folie, we draw inspiration from art, culture and fashion. We want to be pioneers of this trend in India. Our Choux Pastry festival was one such collection, where we made different choux pastries taking inspiration from Spring 2014 runway trends of pastels and metallics. I see this trend becoming bigger in the time to come. In our new Autumn Winter collection too we are pushing the boundaries of conventional desserts and drawing inspiration from art and fashion.
Give us a little insight into your collaboration with Stylista. How did you envision this collaboration?
Innovation is key to me. I love challenges and showcasing my creativity. When this collaboration came my way, I was excited with the opportunity to create something unique, drawing inspiration from certain elements from the MasabaxStylista collection.
Tell us a little bit about the desserts you’ve created for this exclusive collaboration.
I’ve made three unique petit desserts – Infinite Praline, Rouge Velour and Infinite Caramel.
For the amateur chefs out there, can you tell us about the ingredients that go into these desserts?
The Infinite Praline has Gianduja chocolate mousse encasing creme hazelnut and a praline cocoa nibs biscuit cake; the Rouge Velour consists of Lemon Genoise cake layered with strawberry compote and a light Chantilly mixed berry creme, and my signature Infinite Caramel comprises of milk chocolate mousse encasing smooth caramel, sea salt cream and hazelnut praline crumble.
How did you decide what elements from the MasabaxStylista collection to incorporate into the desserts?
I personally am a fan of Masaba’s work. I find her quirky prints very refreshing. When I saw her collaboration with Stylista, I was spoilt for choice. All four prints are fantastic. I have incorporated Masaba’s vintage television print (my personal favourite) on to the Infinite Praline dessert in the form of white and dark chocolate elements.
What would you say is the dessert of the moment for you?
It would have to be my new Autumn Winter collection of desserts called Contrast, launching very soon. I have taken seemingly antagonistic ingredients and paired them precisely to create contrasting textures that are unexpected yet pleasantly surprising on the palate.
What is the one item that anyone who visits La Folie simply cannot miss?
It has to be our truffles! With La Folie’s truffles, you can discover a world of intense flavour. Exceptional single origin Grand Cru cocoa beans reverently sourced and processed to yield gourmet chocolate truffles that are subtly delicate, harmonious and more alive. Single origin chocolate is chocolate made from beans from one region, sometimes even one single farm. The recipe is a well-guarded secret of mine, so much so, that I make them in my workshop at midnight well after everyone is fast asleep.