Celebrating Food! Celebrating Life!

Japan Mar 2011 Day 6 – Le Salon de Thé de Dalloyau

_DSC4053 s
I remember our first walk down Shinsaibashisuji after we’d touched down at Osaka on our first day. It was exciting as we’d read so much about this shopping street, packed with all sorts of shops selling all kinds of stuff from facial masks to fugu. There was a cake shop that specialises in castellas, and a tea house with all grades of Kyoto Uji matcha. The wide corridor is also flanked with many eateries for all sorts of cuisines and desserts. And the one which made us stop and stare hard into their window the most has to be Dalloyau.


_DSC8524 s
Dalloyau is an old guard in french cuisine and pastry making, dating back to the 1700s during the time of Louis XIV. Since then, it has evolved and and “internationalised”, opening its first overseas branch in Japan back in 1982. Surely its one of the very first to have done so, waaaaaay ahead of others like PH, Laduree and Maison du Chocolat.
_DSC4035 s
Having walked past their shops when we strolled along Shinsaibashi-suji, we have to sample their works. Alas the salon de thé was closed already and only takeaways were available. We couldn’t be happier. We brought back to the hotel, which was incidentally just a comfortable 5 min walk away, 3 individual sized pieces.
_DSC4060 s
Tendresse de Fruits Mangue Passion et Yuzu, a sliced entremet with the longest name I’d ever heard on a pastry.
_DSC4076 s
This is a complex piece with several components,  using a biscuit russe aux amandes as a base and working its way up with layers of joconde sandwiching with layers of compotée de mandarines et abricots and creamy textures which reminds of chiboust.
_DSC4095 s
The top is finished with a yuzu vanilla glaze before embellishing with a cube of fresh mango and a piece of guimauve (marshmallow) and fresh orange peel. Very artistically crafted, it does not only look fantastic, but tastes really delicious! Flavours generally carry a tangy edge from the use an a wide assortment of fruits from yuzu, orange, mango, passionfruit and even apricot. Seldom have I seen so many fruity flavours on a single piece, lest fresh fruits on a tart of course. But to incorporate very tart-tasting fruits into one single piece, amalgamating it altogether whilst allow the space for each individually component to stand out must have been quite a nerve-wrecking task! The only shortcoming in this piece is the lack in contrast in taste. The tartness could perhaps be better exuded with a darker note to complement it. But then again, to remain tart may be the true intentions of the patissiers at Dalloyau when they first created it in 2010. The raspberry pink joconde layers add much to the aesthetics of the piece in terms of color contrast but did little to polish the taste. Then again, having too many a flavour all packed in one piece may be too conflicting and interfering.

Overall a really enjoyable piece!
_DSC4081 s
Insolent Noisette, which is essentially a large macaron sandwiched with a tempered chocolate medallion, chocolat noir ganache and of course, hazelnut praline cream and hence the name!
_DSC4042 ss
Firstly, the macaron shells were not very well baked, with the dome almost separately from the base, indicating that the oven temperature was probably a tad too high during the baking process causing the dome to rise too much and subsequently become separately from the base, which forms the deep “slit” upon cooling.
_DSC4092 s
The texture of the macaron shells are “ok” with nothing much worth shouting, but the creme au beurre aux noisette is quite delicious, with the aroma from caramelised hazelnuts really coming through, bitterness amidst the sweetness, thus providing the taste a bit more balance. The dollops of dark chocolate ganache just below the chocolate medallion and the top shell gives the piece more depth. Its also a good piece to sample after the earlier “Tendresse” piece, with a lot of contraste between the two.

Not too bad on the whole, if only the macaron shells are done better!
_DSC4057 s
Trésor, as the name implies, is a treasure chest. Or at least that was what Dalloyau hoped it to be when they conceptualised it.
_DSC4073 s
The petit gateau was aesthetically rather pleasing, with not much of the fanciful visual appeal which the earlier two pieces had. It comprises of two main parts, a base made from a thin layer of sponge into a round mousse ring, and a creamy dome which was piped over subsequently.
_DSC4101 s
A slice through revealed rather messy if not shoddy construction, especially with the base. Just under the creamy dome is a liqueur-infused mousse, which was delightful. So that we like. The morsels of cooked poire Williams was quite intriguing. The flavours are good, infused with liqueur as well (possibly Kirsch) but why is it at one side? And there are jarring gaps, creating from the discs of dacquoise being cut a tad too small that it should be. Very odd if you ask me. The creme brulee dome was delicious, espcially with the top being slightly caramelised. But we can’t help but think that the overall piece could be better presented on several accounts.

And here are some snapshots from Dalloyau’s shopwindow, which we stopped countless times just to stare at the cakes! We created such a commotion as we talked loudly and pointed into the shopwindow, trying to figure out the component of each slice entremet that the sales personnel in the shop came out to check us out! Then again, several other tourists were doing likewise, snapping photos along. No photos within the premises unfortunately…

_DSC8509 s
A teddy bear molded cake which has to be pre-ordered.
_DSC8510 s
A ladybug themed chocolate cake named Coccinelle
_DSC8514 s
A lovely entremet named Bubble Fraise. Though I feeling the “entourage” of 4 strawberries and 4 raspberries made it look kinda off. Definitely not helping with the decor!
_DSC8515 s
Charme, a simple strawberry shortcake
_DSC3292 s
An finally Echiquier, another entremet created in 1993 with the folloing components – Biscuit aux amandes, génoise au chocolat parfumée à la gousse de vanille Bourbon de Madagascar, déclinaison de trois chocolats : chocolat noir 64% cacao – origine Equateur en chantilly, chocolat blanc et chocolat lait 40% cacao en mousse.
So next time you are in Shinsaibashi-suji. Do stop by Dalloyau to sample and stare at their cakes and macarons! Hope it would be as enjoyable for you as it was for us!

Related posts

Japan Mar 2011 Day 6 – Nara Todaiji and A Tale of Two Ramens @ Dotonbori
Japan Mar 2011 Day 6 – Nara Koen and Katsuga Daisha
Japan Mar 2011 Day 5 – Pâtisserie Jouvencelle Oike Kyoto
Japan Mar 2011 Day 5 – Surviving Depachikas in Japan
Japan Mar 2011 Day 5 – 伏見稻荷大社 & JR Kyoto Station
Japan Mar 2011 Day 5 – 平野神社 北野天满宫
Japan Mar 2011 Day 5 – 金閣寺 の 日栄軒和菓子
Japan Mar 2011 Day 4 – Cannelé and Macarons from Pâtisserie Kanae
Japan Mar 2011 Day 4 – Pâtisserie Kanae Kyoto
Japan Mar 2011 Day 4 – Macarons @ Jean-Philippe Darcis Kyoto & Unagi don dinner
Japan Mar 2011 Day 4 – 知恩院 錦市場
Japan Mar 2011 Day 4 – 京都 清水寺 二年坂
Japan Mar 2011 Day 4 – 京都 洛東 清水寺
Japan Mar 2011 Day 4 – 京都 晨の雪
Japan Mar 2011 Day 3 – A Taste of Spring 岚山 竹路庵 和菓子
Japan Mar 2011 Day 3 – Pâtisserie Henri Charpentier
Japan Mar 2011 Day 3 – Pâtisserie Gion Sakai
Japan Mar 2011 Day 3 – Gion and Depachika Dinner
Japan Mar 2011 Day 3 – Arashiyama Lunch @ 平の家
Japan Mar 2011 Day 3 – Tenryuji and Sagano
Japan Mar 2011 Day 3 – 嵐山 愛宕念仏寺 Otagi Nenbutsu-Ji
Japan Mar 2011 Day 2 – Macarons from Patisserie Alcyon
Japan Mar 2011 Day 2 – Mont Blancs from Pâtisserie Factory Shin
Japan Mar 2011 Day 2 – Dinner @ 鹤桥风月大阪焼 Fugetsu Okonomiyaki
Japan Mar 2011 Day 2 – Pâtisserie Mont Plus @ Daimaru Umeda
Japan Mar 2011 Day 2 – Umeda & Lunch @ Daimaru
Japan Mar 2011 Day 2 – Osaka Castle
Japan Mar 2011 Day 1 – Dinner @ Shi Ten Noh Ramen, Dotonbori
Japan Mar 2011 Day 1 – Sights and Sounds of Shinsaibashi

9 responses

  1. You are really a bakery expert! After read till end of this post, I confused with all the names, hehehe..nevertheless they have all nice creation. Ya, you saw a shop specialize in Castella, do you know the name of the shop?

    March 22, 2012 at 9:42 pm

  2. Alan (travellingfoodies)

    Hi Sonia! The shop is called Kasutera Ginso (银装). And this is their website: http://www.ginso.co.jp/

    Don’t confuse it with ginzo (银藏), which sells silverware! LOL

    There are a few shops which specialise in castellas actually. walk around shinsaibashi and the peripheral streets and you will see! lotsa treasure hunting!

    March 22, 2012 at 10:56 pm

  3. Oh so delicious looking, how did you ever choose?!

    March 23, 2012 at 5:04 am

    • Alan (travellingfoodies)

      yes! tought choices indeed! We usually ask for recommendations, e.g. most popular or most unique flavours. :)

      March 26, 2012 at 8:28 am

  4. Thanks for the information. Have a lovely weekend!

    March 24, 2012 at 2:10 pm

    • Alan (travellingfoodies)

      No problem, Sonia. Let me know if you need anymore help with your itinerary. :)

      March 26, 2012 at 8:26 am

  5. alan, one thing very good of seeing and sampling all these gives you a lot of ideas and inspirations. And you know something, of all the bakeries that you visited, i think i will never forget the name of this shop..’dalloyou’ i’m not sure if you understand cantonese..dalloyou ..’dai lo yau’ is big bums..oops..sorry!

    March 30, 2012 at 10:42 pm

    • Alan (travellingfoodies)

      Yeah! Definitely a great source of inspiration to be sampling what others are making and know that there’s still so much out there to learn in terms of technique and flavour combinations and control! Not to mention, “steal” a couple of ideas here and there once in a while as well! LOL

      Yah i understand cantonese! I was laughing out aloud when I walked passed that shop also. The Japanese folks must be thinking I’m crazy!

      April 1, 2012 at 11:09 pm

  6. Pingback: Pâtisserie Hidemi Sugino @ Kyobashi Tokyo (Part I) | travellingfoodies

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 614 other followers