D’Courtyard, Modern Glazed Cakes


As an important part of grandkemang Jakarta’s many F&B outlets, D’Courtyard stands as a pastry corner offering abundance fresh breads, cakes, pastries, cookies, as well as gourmet tea & coffee drinks.

grandkemang Jakarta’s Pastry Chef M Aryo Widarbo reveals that D’Courtyard plans to extend the scope of its product variety with a menu rotation system.

Using Mirror Glaze in Raspberry Mirror Cake

Raspberry Mirror Cake & Hazelnut Chocolate Mousse Cake

One of D’Courtyard’s leading products is the Raspberry Mirror Cake, which is a union of white sponge cake and raspberry mousse. Chef Aryo says he applies mirror glaze without using fruit puree to cut production costs.

“With its shiny end result and flexibility, mirror glaze becomes an alternative to decorating modern cakes line Entremets and Mousse Cake,” says the chef who has been in the pastry business since 1996.

Hazelnut dacquoise and chocolate mousse are the main elements in the Hazelnut Chocolate Mousse Cake. The surface is glazed with chocolate ganache composed of chocolate, cream, and butter, and then topped with chocolate decorations.

Hazelnut Chocolate Mousse Cake, with Chocolate Ganache as the glazing

Chocolate Decadence

Another recommended cake is the Chocolate Decadence, modernly served in three boxy slices. D’Courtyard’s showcase also displays Éclairs, Fresh Fruit Tartlets, Red Velvet Cakes, Opera Cakes, and Cheese Cakes.

Chef Aryo, who spent 4 years living in the Maldives, said he tried applying chocolate spray as an alternative to decorating modern cakes. But he felt the unpredictable product availability.

“As a Pastry Chef, I prioritize ingredients that are always available as that highly influences production. That’s why the team and I use glaze more as an alternative to decorating modern cakes.”

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