Another week, another try. I wanted to try Sadaharu Aoki’s Mille-feuille, but unfortunately his shop is currently closed, so i decided to go to Pierre Marcolini. I picked the “éclair vanille”, since i wanted vanilla. His pastries are a way too expensive and too small. For example, i spotted the tiny lemon pie: 340NTD (8,5€ for half a size of a pie you find in pastry shops in Europe). Anyway, i tried my pastry. The puff of the éclair isn’t right, too soft again, and the cream has a taste of vanilla (not as good as Pierre Hermé’s pie Infiniment vanille but still), but is too heavy (maybe too much eggs?).
Concerning the puff, i think it has to do with Taiwan’s weather which is awful. Humidity is a real problem here, and it must impact the pastries. Even bread for example: after one day, it is totally soft, while back in France, it would be too hard to eat. So i think that it will be difficult to taste a proper puff here, except in a restaurant where it’s really fresh and just made.
Something i like in Taiwan concerning the packaging, is that all the pastries are put in a bag with some ice within the bag so that it’s still cold when you go back home. I think that’s really a nice thing that we should try in France, even though that would be a little more expensive.