Another round. I still have a few left and i will have try everything i wanted to. I went to look at Jean-Paul Hévin’s shop which was just next to this one, but there were only macarons and chocolates, and 135NTD (3,55€) a macaron it’s just a joke, especially when it’s less than half the price in France (1,45€). I think that people start to get a little bit crazy. Macaron is still in the end only an almond shell and a ganache or a cream, and it doesn’t ask as much creativity as other pastries, since they always look the same. It only ask for creativity in flavor, and to adjust the ingredients, which you also need to do everytime you create a pastry. So in the end, you have less to do, but it’s crazily expensive. Even though it might be difficult to make, it doesn’t justify this crazy price. I don’t really like macarons, and when i see how people go crazy for it, i like it even less.
Anyway, today is the third round at Sweet Tea. I chose a mini marbré. The pastry chef seems to like gold, because he puts gold in all his pastries. The cake is nice, but too sweet. The melted chocolate that covers half of the cake (i love the idea by the way) is a way too sweet so it spoils alittle bit the taste of the cake. Except that, it’s nice.
The problem i have with those cakes made by good pastry shop is that they are supposed to be cakes for travel, but here it looses all the simpleness and the raw aspect of the product. Of course it’s nice, but it looses the traditional aspect and the childhood memories.
Well, the second one was a Pain au chocolat but with a difference that the pastry dough was also in chocolate. I like the chef here because there are a lot of unique ideas, but it still needs a few adjustments if i may say. The dough was indeed to weak. Usually it should be a little friable and crispy, but here it wasn’t. I know that the weather is an important factor and that Taiwan is really bad for viennoiseries and dough since the weather is so humid, but i was a little disappointed. The taste is here thoug, you really taste the chocolate.
The third one was a chocolate and caramel tart. The chocolate ganache was too weak, overtaken by the caramel, you couldn’t feel all the flavors clearly. The caramel wasn’t as good as Sadaharu Aoki’s one. The pastry wasn’t really interesting. But again, i’m not a chocolate lover.
The meringue lemon tart. This one was nice! The meringue was cloudy like, not chewy at all, agreable in mouth. The lemon cream would have been a little stronger in taste it would have been even better, but that’s my personal preference. Tthis one is a really good lemon tart, and really beautiful too.
For today, the lemon tart was nice, but the rest wasn’t that great. The second one is the marbré, then the pain au chocolat and the less interesting was the chocolate caramel tart.