Tag Archives: financier

Sweet tea 2

7 May

I finally got the see the new shop of Jean-Paul Hévin in Taipei 101. It doesn’t seem to have open yet, but i’ll definetely try it.

This week in Sweet tea, i tried the small lemon cake and its candied lemon, the strawberry jam financier, the apple tatin tart and the sugar tart. 

The small lemon cake is nice, but nos as good as the on of Pierre Hermé. Indeed, you have this lemon flavor and the candied lemon is very nice, but it’s a little too dry and heavy compared to PH lemon cake, so it’s more difficult to eat an dnot as enjoyable. Howver the taste is really good. It just depends what you’re looking at when you eat a cake. I would put it between Pierre Hermé and Des gâteaux & du pain in second position.

Then,the strawberry jam financier. The jam is delicious, one of the best i’ve eaten, you feel the strawberries under you teeth and the flavor is really strong, it’s totally different from the industrial ones. However i prefer the mix almond-caramel than almond-strawberry jam.

The sugar tart. I didn’t know what it was first, but in the end it’s a big “palmier” but in a tart shape. The outside is a little crispy and the inside is soft. It’s sugar, for sure, there’s like asugar syrop that makes it impossible to cut the tart. It’s a really good “palmier”, but i am not perticularly fond of this viennoiserie.

The apple tatin with a vanilla whipped cream quenelle. Again the vanilla cream has this different taste (i would swear there is alchool in it but it’s impossible) which i don’t really enjoy. The apple tatin is really nice.You can feel the apples and the caramel which is not too strong and doesn’t overcome the apple flavor. The apple are not too cooked and purée-like which i like. I just wonder what kind of dough they used because it seems different than the usual puff pastry, but maybe that’s becaue of the way of cooking it…

Overall, i prefered last week fruit tart and caramel financier.

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Sweet Tea

30 Apr

I was started to desesperate to find any other good pastry shop except Sadaharu Aoki, but it came that i was worrying for nothing. Actually, Alléno Yannick, the 3 stars Michelin chef of Le Meurice, has opened a restaurant in Taipei 101 this year, and he also created a tearoom/pastry shop called Sweet tea. So as i really wanted to try something new (i’ve tried everything i wanted in Sadaharu Aoki and truthfully, i prefer classics to “asian” flavor like tea in pastries).

One of the best Financiers i’ve eaten. The almond flavor isn’t too strong and the cake is not dry and stodgy as some can be. The best thing is the salted caramel cream which makes the cake even meltier. It’s not too salted, and the cream is also really good.

Saint-Honoré, the parisian pastry…The piece is small (pastries in Asia are so small…but if the taste is here, that’s ok, however that’s not often the case), but awesome. What i love is that it really has the French pastry flavor (can’t really explain what it is) that i miss so much here. The puff are nice and look, the caramel on the puffs is so well-done that you can see my camera lents through it! The only “bad” point i would say is the vanilla. I think it’s another kind of vanilla than usual or they add a different flavor to it, but i didn’t like it as much as usual. I mean it’s good, but not to my personnal taste.

The Raspberry-pistachio tart. The tearoom sells it in a very big (10 people) and rectangular shape, just like Michalak does in his restaurant, and then they only cut you one piece of cake (small too). I am not a fond of fruit tarts but this one… You have the raspberries with the pistachio, some drops of liquid sugar on them, a raspberry cream and a almond cream to finish by the dough. The pistachio here gives not only a contrast in colors but also some light crispy in the mouth that goes really well with the raspberries.

I had never eaten any Tropézienne before, but actually i was disappointed. Not by the way it’s done but by the cake in itself. I didn’t know it was done with bun. The vanilla cream has the same “different vanilla” flavor as the Saint-Honoré that i am not really fond of. I just think that there is too mush bun for the cream and that it’s a little too heavy. I won’t take any Tropézienne.

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