Tag Archives: aoki

Aoki

13 Apr

Berries Mont-Blanc

This is unfortunately not a good one. The dough is nice, but the chestnut cream is not that good, because the alchool flavor (i think it was rum), was a way too strong and the cream in itself heavy (but well, i guess with this cake, you can’t make it light).
Then the chantilly didn’t have any flavor or at least the chestnut cream was too strong again to let it express its aromas.
However the berries were nice.

This one is a no no for me.

Praliné éclair

This one isn’t that good neither, the praliné cream was not strong enough, but i really like the harmony of caramelized almonds and the praliné, which strengthen the praliné’s aroma. So for this, it was nice. Also, there was a little problem with the chocolate on the éclair, they put too much on it which ended up making the shape not really regular.

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Sadaharu Aoki 4

24 Mar

Another round!

Bamboo or the Matcha Tea Opéra.

You first smell the matcha tea and then the chocolate. Well-balanced, you can find all the texture, from the slightly crispy thin chocolate layer to the tea mousse to the tea powder and biscuit. I think this one is one of the best-made pastries i have ever seen and also a really beautiful one.
So what’s the problem?… I don’t like Matcha tea. So i recognize that this is a really nice one, but since i don’t like the flavor in itself, i won’t take it again.

Coffee and walnuts, it’s more famous than the bamboo pastry. However i was quite disappointed by the coffee mousse that was too sweet for me compared to a coffee cream. And i don’t know if it’s me or if it’s really like this but i thought that the coffee tasted like the Taiwanese coffee taste they use in their pastries and bread, which is sweeter and has a strong taste of coffee but doesn’t actually taste like drinking coffee. As for the walnuts, it’s really not convenient to eat the pastry since you can’t cut it because of them. The little biscuits on the top don’t bring anything special. Not really good because of the coffee mousse, but the mixture of coffee and walnuts was nice.

The vanilla-almond diamants. Just loved them, the vanilla flavor was here, it was crispy not too sweet.

Sadaharu Aoki 3

18 Mar

This one, i chose it carefully after reading the Parispatisserie blog, which i consider as a reference in terms of pastry reviews in Paris. And as it is also with vanilla (coz yeah, last time i didn’t get a proper vanilla shot). So i went for a Cream Puff.

I was not disappointed. The cream is just awesome. Not too heavy and not too soft, with a real vanilla flavor and yellow as i like. As for the puff, well it was a nice one. My favorite of his work with the salted caramel tart. Definetely one of the bestthing. Simple, but sooo good.

 

However, i was quite surprised with the macarons. First, one is 90NTD which is more than 2,30€= a way too expensive. And secondly, their shell were in bad shape! Look at the sesamy macaron on the left! And the salted caramel on the right! It was as if someone used his finger to wipe the over cream overflow! That is really unacceptable. What’s more, the violette and the peach-cinnamon one were blanck and tasted too much the meringue. The flavor of cinnamon was non-existant.

The salted caramel was too heavy and too salted according to me. The sesamy was the most interesting one maybe in terms on flavors, but the shells were a total failure. The same goes for the coffee one, which wasn’t amazing.
So i really don’t recommand the macarons there. Just go for the pastries.

Sadaharu Aoki 2

18 Mar

As i was really depressed today so i needed something to cheer me up. So of course, i went to Xinyi area, and of course, i ended up in the basement of Bellavita to look at Sadaharu Aoki’s pastries. At first i wanted a flan or a religieuse, something simple, that you can find everywhere back home, like a  comfort food. But the weather was turning nice, and for me nice weather= refine pastries. And as Sadaharu Aoki had just reopened this week, well, i decided to go for it.

I first picked a strawberry éclair, just because i couldn’t resist its look. Like a love at first sight. You see it, you want it. Even though i’m neither a strawberries lover nor an éclair one. But look at those colors and the little flowers. Can you find something cuter? But anyway. Verdict?
The dough is nice, not too soft, not too hard, which is perfect when you cut it, because the cream doesn’t flow everywhere. The frosting is also nicely done.
However i must say that i’m not really fond of the strawberry cream. Why? Because i find it too sweet first, and because i think it has a chemical taste. It doesn’t really have the real strawberry flavor. It’s ok once you get used to it i guess, but just i wasn’t expecting this. Nice looking but a little disappointing in taste.

Then i went for the mille-feuille, what i originally came for. Vanilla is my chocolate we could say. I’m not a chocolate fan, but i could die for vanilla. The main problem is that i’m often frustrated when it comes to vanilla desserts, because they don’t have enough vanilla flavor (that is except the Infiniment vanille tart from P.Hermé). So how was this vanilla mille-feuille…

the pastry dough was really good. Crispy, with a thin caramel layer, well it’s one of the best i’ve ever had so far. For that, the mille-feuille was worthing it. But again, the vanilla cream is just a little bland compared to the caramelized dough. The good point though, are the crispy pieces on the vanilla cream. So i think even though it’s not the best ever, it’s really good, and surely the best in the city. Go for it if you can.

And finally, the Yuzu-vanilla tart. Everyone in Paris was Yuzu here and there when i left last-year, but i didn’t know what it was exactly except that it was Japanese (not too hard to guess with its name). But just by tasting, you know that’s a citrus.

Now, i was expecting vanilla, because that’s what is written first, but that’s more a yuzu tart. Vanilla is only here to soften the yuzu taste. You nearlycan’t taste anything since the yuzu is quite strong (just like lemon and vanilla:you can forget about the vanilla flavor).
I tried the mousse alone and it’s the same. The flavor isn’t really existing. However the yuzu cream is really good. In fact, it should have been called a Yuzu vanilla tart. Again the name was tricky, the real star of the pastry is the Yuzu, not the vanilla.

If you like Yuzu, go for it, it’s delicious. I really recommand it. I think i’ll try more pastries with Yuzu in the futur to have an alternative with lemon.

Sadaharu Aoki Taipei

7 Nov

When i start to get in lack of French Pastries, i become a real bother to people around me. So, i went to a French bakery get my shot of sugar (yeah despite the name, it’s French: a Japanese baker that studied in France and has his shop there).

I started with a “quiche lorraine” and a cold Mocha tea. A funny thing in Taiwan in general, is that when they say that you have salad with your dish, they mean ONE leaf of salad. Don’t expect a proper salad. It just doesn’t exist. Then i tried the “Tarte caramel au beurre salé” (salted butter caramel pie)and the “éclair au caramel”, to stay in the same taste. (and then i went to another bakery to eat other sweet things)

Quiche of the day: not that great, the egg taste is too stong i think. Then you nearly don’t have any “lardons” and potatoes are also lacking. So it’s more an egg quiche. However the pastry is really good.

Tarte caramel au beurre salé: that’s good. The caramel is really great, salted enough and the thin chocolate mousse softens the taste. The pastry is nice too and crispy enough.
The éclair au caramel: ok, they made a mistake. Not about the pastry, but the service. They gave me the pastry that just came out the fridge. I didn’t ask for a frozen éclair. They should at least know the basic knowledge of the 15 minutes out of the fridge before serving. When i first tried it, the cream inside was too cold and the puff pastry really hard. I had to wait a bit, but still i can’t wait 15 minutes doing nothing in front of the pastry. It’s ok but the “Des Gâteaux et du Pain” religieuse is a way better. The puff pastry isn’t really to my taste, i found it too dry and hard (maybe because it was still cold).
Mocha cold tea: so weird. I’m not a tea drinker, so i don’t know anything about tea, but this is really strange. A little bit sour, really green…I’m still trying to figuring out if i like it or not.

It was nice to find some good French pastries, but unfortunately those two were the only one i wanted to try, so i need to find something else for next time.

Count 800 TWD for this.

Sadaharu Aoki
Bellavita B2
MRT: Taipei City Hall

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