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Fauchon – Eclairs

9 Sep

One of my friend and I went to Fauchon, as I wanted to try their éclairs. I chose the 14 juillet (National day in France) with a vanilla cream and strawberries. The cream was nice, the puff too, but the colorful cover was too thick and too sweet, which made the éclair too sweet. And for 7€ an éclair, which is overly expensive, that’s pretty bad.My friend tried the praline one.

Furthermore the service is the worse i’ve ever seen. I won’t go back there. Because it’s famous, it has a lot of tourists which means they’ll surely not come back again, the sellers are really rude. Nice shop though. A big disappointment.

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Pear and Caramel Dome

17 Aug

A thin layer of caramel cream, a pear mousse, some poached pears, a little crispy with the pralin and nuts, all this on top of an orange soft biscuit. That’s exactly what is in this dome. I have to say that i love its shape, like Saturna.

They gave me this pastry for free and actually i wouldn’t have tried it if they didn’t give it to me. It wasn’t appealing, but i was really surprised by it, and actually i think this is their best entremet.

Last but not least pastry before going back to the country of Pastries!

Lunch at Sweet Tea

31 Jul

I had tried the pastries only, I went there for lunch. I’m really fed up with Taiwanese and Chinese food now, and my dream would be to eat a real good steak/lamb or even better: a tartare and not meat in small pieces. Well, i wanted something nice and healthy, and i picked a salmon salad.

Croutons, fresh salmon, parmesan, parsley, salad, cherry tomatoes and a sauce. The salmon was the best i’ve ever had, so tasty. I’m not a huge fan of this kind of sauce with salads, but the ingredients inside were really good so it conterbalanced it. Just the price was the hardest thing to digest: 540NTD.

As a dessert, i chose the homemade ice-creams. You can choose whatever you want and the topping you want. One scoop is 90 NTD and the topping is 20NTD for each, except the homemade chantilly which is 40NTD. I chose coffee and hazelnut ice-cream, the chantilly, meringue and roasted hazelnuts.

The hazelnut was nice but my fav was of course the coffee one. A real and strong coffee flavor. Just maybe it was a little too liquid. The meringue was crispy just nicely but a little too sweet after the coffee (but that’s my fault for not picking the right topping). However, i really had a problem with the hazelnuts. They tasted like flowers and i don’t like them. And it doesn’t look like hazelnuts at all to me. So either way they gave me flowers and not hazelnuts, or they really gave me hazelnuts but i’m so stupid i can’t recognize them and they are roasted in a special way. But this one was not good to me. As for the chantilly, the vanilla flavor was nice but i would have prefered a little heavier one so that it would not melt too quickly and disapear.

Differences between “Palet Breton” & “Galette Bretonne”

27 Jul

Might be a stupid post, but actually i have always wondered what was the differences between these two delicacies from Brittany (West part of France).

Galette bretonne and Palet breton are both made with the same ingredients: egg yolks, sugar, flour, salted butter (or salt and butter) and yeast. After you usually add vanilla, but as any biscuit you can have different flavors like lemon, chocolate…

There are actually 3 main differences between the two in how you prepare them.
– First, the “Palet” is 1.5 cm thick while the “Galette” is thiner.
– Secondly, you use butter in the mold when you prepare the Galette, while you don’t for the Palet, which gives it this sandy aspect.
– Thirdly, you add egg yolk on the top of the Galette to make it brown in the oven.

Now, I’ve tried one from ChocoArt. This one was with a lemon flavor, but i was quite disappointed because the lemon overtook the salted flavor that is so special about these delicacies. This was more like a lemon biscuit.

Taiwanese & Breads

27 Jul

I have always wondered why the world think that bread is unhealthy. I mean, it’s only flour, water, yeast and salt, how is that can be bad? But then, after coming to Taiwan, i understood why they say that. Actually, in most Asian countries it’s also the same: the definition of bread is totally different.
In France, according to the dictionnary, bread is: a food resulting from the cooking of a kneaded dough made of flour, salt, water and subjected to fermentation with yeast.
While in Asia, it seems that bread is everything that you can find in a bakery, including bun, croissants and other viennoiseries, all products, thus those made with butter. So for sure, the definition of “bread” in Asia is unhealthy. The first time when i was working and for lunch, everyone was asking for “breads” but came back with bum or viennoiseries, i didn’t understood. Actually in Taiwan, you have only two categories: cakes and breads, nothing else. They also don’t see the difference in terms of unhealthiness between real bread and viennoiries and buns. And since they don’t like crispy and hard bread, they will naturally choose butter, milk or sweet “breads”. Differences of culture.
While in France we usually like our bread well cooked and crispy, here you have a lot of buns, milky loaf bread, nearly uncooked and totally white breads, and a lot of flavored breads, like red wine and cheese bread, banana chocolate bread, chicken curry, maple sirup…they look like actual bread, but they’re not crispy.
The shape is also different. in Taiwan bread are smaller, usually for 1 person, rounder and thicker, like 2 times thicker than in France. That’s because of the filling (cheese, bacon, cream, honey, chocolate, butter chicken, onion, fruits, nuts…). And usually they sell only half of a bread. Price is also more expensive than in France curiously.

Now bakeries also work at different pace. In France, they open at 7/8am until 8pm usually. Here it’s more 9/10am to 10pm.

In the end, Taiwanese bread and French bread don’t have anything in common, so i don’t know why they love to put “french bread style” or french everywhere while actually it doesn’t even exist in France. Just like French fries. Why French? We’re not even sure that’s French! (even if we don’t really know yet from where it’s from). For French people, fries come from Belgium not France. But that’s another subject.

Anyway, i tried several Taiwanese breads for a few weeks, including pumkpin bread, nut and cheese bread, and this one, the mix nuts bread. It had peanuts, walnuts, almonds, pumkin seeds, sesamy, dried grape and some other seeds that i don’t know. It’s pretty good compared to what i thought, and even though the bread is not crispy, the nuts make it crunchy.

 

Sweet Tea

9 Jul

Mango Charlotte

The biscuit at the back was too strong in terms of coconut flavor. It overcomes the mango mousse, so in the end it’ more a coconut charlotte than a mango charlotte. What’s more, i think that the layer of mousse was too thick and bland, which made the cake quite boring to eat. The thing is also that mangos i eat here are juicy and sweet, while this pastry didn’t reflect this nice aspect of the fruit, which is also why i didn’t really like it, even though it was with mangos.

The second tart

I had asked for a white chocolate raspberry tart, but ended up with blueberries and dark chocolate tart (and as i’m not fond of black chocolate AND it’s really not what i wanted, i hated it even more). Too much chocolate.

Jean-Paul Hévin – Taipei

4 Jul

I had to try in the end some of his products. As you know, i’m not fond of chocolate (i don’t say no to a piece or two of chocolate, but in desserts that’s not what i prefer), so i picked the milk chocolate with salted butter caramel and a hot chocolate powder.

The chocolate was really nice, not too sweet as it’s often is with caramel. Nothing to say except that’s really good.

However, concerning the chocolate powder, i’ve several things to say. I know that his shop was elected as the best hot chocolate in Paris. Actually i wanted to drink one but the room was already full, that’s why i ended up buying the powder.

But the powder comes without any information about how to make the hot chocolate. So i made one as i could, and i was really disappointed in terms of flavor, texture. I really prefered Angelina cocoa powder which at least gives you the recipe about how to make your hot chocolate. This one i think didn’t have enough chocolate but then it was too bitter for me who’s not fond of dark chocolate.

So far, my favorite ever hot chocolate was the rich one from Café Pouchkine. And just to let you know, prices are 1,5 time more expensive here than in France.

Jean Paul Hévin
Taipei 101
XInyi
MRT Taipei City Hall

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