Tag Archives: tart

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.

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Idea: revisited Tatin Tart- Big Apple

24 May

Inspired from my mother’s childhood snack with apples and jam in the middle.

A caramelized pastry dough, a roasted apple in caramel and butter and with in the middle vanilla cream/custard. Around the apple there would be some caramel and then the apple is wrapped in the dough. On the top a small meringue. Like a tatin tart: pastry dough, caramelized apples.

Sweet Tea 3

13 May

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.

Idea: Thai Tart

8 May

Since i came back from Thaïland, i am addicted to mango sticky rice. So i thought: how about making a tart version of it?

I want to try to make this as soon as i have a kitchen (aka in 4 months…). I don’t really know the terms, and if it would be good, but i really want to give it a shot!

It would be a vanilla dough, with roasted mango with vanille, a coconut- lime cream, a rice and condensed milk mousse, a white chocolate cover and a mango vanilla coulis/coconut-lime coulis on the top.

The problem is with the mousse…I’m not really convinced it would be possible to do this. But i should try when i can.

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.

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.

Tarte aux fruits

15 Mar

I tried a fruit tart. It looked like my grand-mother’s apple cake but with pears, so i wanted to try it, but i was quite disappointed with the taste. We can barely taste the pears because the almond powder is too strong. So it’s more like an almond powder tart. The dough with the almond is quite heavy too and there’s too much syrup for me on the tart. Bad choice at Lalos this time.

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