Finesse AW2026 New Collection Launch
GUANAJA 70% · BLACKBERRIES · PASSION BERRY
Élise
BLACK CURRANT GUANAJA 70% MOUSSE
BLACKBERRIES COMPOTE
PASSION BERRY CREMEUX
DARK CHOCOLATE BISCUIT
GUANAJA FEUILLETINE CRUNCH
A dark chocolate mousse cake lifted by the fruitiness of blackberries.
This year Valrhona Guanaja 70% turns forty — a chocolate every pastry chef knows, and one Chef Mandy keeps returning to. Its fruity notes pair with a bright, tart blackberry compote, layered with dark chocolate biscuit and Guanaja feuilletine crunch, finished with an aromatic passion berry crémeux.
Quiet, refined, and just a little glamorous.
CHESTNUT · QUINCE · MASALA CHAI
Mont Blanc
CRISPY MERINGUE
JAPANESE CANDIED CHESTNUT
QUINCE-PEAR COMPOTE
VANILLA WHIPPING CREAM
JAPANESE CHESTNUT VERMICELLI
CHAI TEA MILK COULIS
This year Chef Mandy chose Japanese chestnut for its delicate fragrance and natural sweetness. An airy light meringue forms the base. Above it, candied Japanese chestnuts and a quince-pear compote — a classic French pairing where the gentle tartness of the fruit softens the chestnut’s richness. Vanilla cream and fine strands of chestnut vermicelli complete the layers, finished with a whisper of chai tea milk coulis.
A traditional Mont Blanc, quietly reimagined.
DARK CHOCOLATE · MORELLO CHERRY · KIRSCH
Forêt Noire
A classic reimagined with depth and precision. Soft cocoa biscuit forms the foundation, layered with a rich Valrhona 70% Guanaja chocolate cream that brings intense, rounded cacao notes. Macerated Morello cherries—gently steeped with warming spices and a touch of Kirsch—add complexity, while a bright Morello cherry compote cuts through with vibrant tartness. A light vanilla mousse brings balance, and a delicate feuilletine crunch provides the final whisper of texture.
FROMAGE BLANC · MANGO
Signature Cheese Tart
A light, airy cream cheese filling, crowned with a cloud of vanilla chantilly and vibrant fresh mango. Freshly baked each morning, the tart shell delivers a crisp, golden crunch — simple, flawless, and a true reflection of the artistry at Finesse Patisserie.
About Chef Mandy
Hong Kong pastry chef and founder of Finesse Patisserie.
Mandy began her career at L’Atelier de Joël Robuchon, then worked at The Ritz-Carlton and The Peninsula before becoming Pastry Chef at L’Envol, the two-Michelin-starred restaurant at The St. Regis Hong Kong. In 2021 she was named Best Pastry Chef by 100 Top Tables.
She is the Hong Kong ambassador for Elle & Vire Professionnel, the premium French dairy brand, and actively shares pastry knowledge and technique with industry professionals.
She launched Finesse in 2022, creating refined French pastries defined by technical precision and seasonal sensibility. Her first physical boutique opened in Wan Chai in 2025.
Today she continues her work focusing on the quiet pursuit of excellence in every creation.