Tag Archives: tea

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.

Peanut Milk Tea

9 Jul

I tried a peanut milk tea, just to have a change and because i was curious. Sometimes i really feel like i shouldn’t be curious at all. It had a bad taste coming out of the tea, the milk is not even fresh milk but powder milk, and it has a bland taste of peanuts. I won’t try again.

Sweet tea 4

20 May

I tried the salted part of Sweet tea, the Vegetarian fougasse. I liked the filling because it’s like a ratatouille with pepper, eggplant…cooked in olive oil with basilica, so that was just delicious. However the bread…i prefer the one from Lalos.

Continuing with the sweet part, the cookies were nice, but even though they’re good in flavor, i think that they lack in terms of melting. I love subway cookies because they’re hard on the outside and melting in the middle. Here they’re crispy, that’s good, but not melting. So it’s still not perfect to me.

Finally, i tried the last cake, the candied fruit one. I didn’t noticed but yeah, fruit without “s”, and that’s true. Only one grape. They’re really kidding me. A fruit cake with one single grape in the whole cake. Ok, it’s the same size as a madeleine, but still! And it’s not even breath-taking. That’s a total waste of money.

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.

Tea & Coffee Plantation in Laos

10 May

In Laos in went to a tea plantation and a coffee plantation.

The tea plantation was mainly to see the bushes. I thought a “tea tree” would have been different. I really like the flowers those.

For the coffee, i only remember that it needs to dry for 3/4 weeks and the way of roasting the beans differs from a country to another. I just didn’t know that coffee beans looked like that, because what we often see on packaging is quite different from these beans.

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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