Pastry Chef
Melody Luo Bakery, Xiamen, China
Laurent Luo’s career
“I began doing Pastry since I was a kid, because my mum is a Pastry Chef and my father is a Bakery Chef. I often went to help them in their store. After that I went to Changsha for my first job and then I went to Shanghai because Shanghai was for me the reference in term of French Pastry and I worked in a shop called Fascino. In 2018, I decided to set up the “Douce France” patisserie in Xiamen (in the Fujian region) with a friend, followed by a second boutique in September 2018.
In 2021, I started teaching pastry and chocolate-making at the T-dessert school in Xiamen.
In March 2022, I opened my own bakery and patisserie, “Mélody Luo bakery”, whose French desserts in particular immediately won over customers. This success encouraged me to open my second store last June.
A signature dessert with Cointreau
« Cointreau orange » is a seasonal recipe that I created during the oranges period. I also imagined this dessert because there is a trend about dessert in the fruit shape in France and the Chineses are looking for this kind of desserts. So, I should like to surprise them also by bringing this subtle and fresh taste associated with Cointreau. This dessert became our signature recipe. This recipe needs some technical skills and a meticulous work in order to have the sensation of a real orange. The first layer is made with chocolate and its interior consists of an orange and white chocolate mousse. The heart of the dessert is made with fresh orange and orange biscuit, all perfumed with Cointreau.
Since the beginning, I had a preference for Cointreau for my desserts. I really appreciate its orange taste and its fresh flavour which perfectly match my desserts. When I use Cointreau, I don’t need to put a lot of product and it won’t change the texture of my pastries. On the contrary, the taste will be much better. I like to use Cointreau in chocolate desserts and I use it to perfume mousse, fruits…”
