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Posts tagged “pâtisserie

Tartelette au Feijoa et Chocolat Noir – Feijoa & Dark Chocolate Tartlets

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Making these tartlets was a last minute decision, wait, make that an impulse! The initial intention was really to make some of Sugino’s fig tartlets since we finally managed to get some good figs in Singapore this season. Last year’s were horrid. But then came along feijoas, which were on sale at our local supermarkets. I’d seen them last year but they were very expensive, since only one (premium) supermarket carried it, the price was kinda monopolised. That is what happens over here unfortunately yes… But this year, the prices dropped by more than half! No more excuse for not trying them. They were packaged as “zeijoas” since this batch were not from their native South America but New Zealand, where they are widely cultivated and grown by the kiwis in their backyards as a fruit tree. No prizes for how the name “zeijoa” came about but I’m hoping that our folks over here would not take this name too seriously as the actual one!  More curiously, these “zeijoas” were marketed as “Causasian guavas”. I wonder how many actually knew that the common guava we’d been eating originated from Central and South America as well. Despite the slight similarities in taste , I wonder why would anyone do that. Oh well, I guess the logic is functional, mapping the known against the unknown, the familiar against the unfamiliar. But sounds kinda silly if you ask me, likening one to brand fettuccine as the “Italian mee kia” and yes in case you are wondering, it is being done by one of the popular brands for electrical goods, on their latest noodle making machine! Anyway, we’d digressed.

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My first tasting of the feijoa I bought and I was blown away. The fruit had just beautifully ripened, with the core of the insides really gelatinous and sweet. The fruit was also highly perfumed, a bouquet of aromas which reminded me of bubble gum candy and a “grape-flavoured” soft drink called “Qoo”. It can be easily eaten by slicing lengthwise into two and scoop out the flesh as how one would eat a kiwi, with just a dessert spoon As we work towards the skin, the texture changes and becomes more… yes, you’d guessed it, guava-like, slightly fibrous and grainy in texture while the taste also developed from being sweet to sour. It is more juicy than the average guava. The progression of flavours was really interesting and I thought won’t it be great if I could put this into pastry?! And indeed I did! So here’s my little impulsive weekend baking venture, Tartelette au Feijoa et Chocolat Noir – Feijoa and Dark Chocolate Tartlets.
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青木定治のフレジエ – Sadaharu Aoki’s Fraisier

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Springtime in Japan when everything is so beautiful. The weather is just starting to warm up a bit, when one can begin to embrace the earliest rays of the year while at the same time enjoy the cool from the remnants of the melting snow… The gardens are most lovely at this time of the year, as the ground awakens to the calls from the changing seasons and begins yet another year’s cycle. While we usher in the hanami season when cherry blossoms display their full regalia leaving all in their presence in awe, transfixed by their quiet beauty, the alluring fragrance from the plum blossoms still lingers in the air in some places and draws deep from within our soul, as we smile and sigh in the same breath, catching their final fleeting moments as the flowers dwindle and fade away to feed the sprouting soil…

Springtime is also a particularly important season for the Japanese. This is largely due to the availability of many fresh produce, bearing sharp contrast to much of the pickled foods which they would have eaten through the bitter winter months. The Japanese cuisine is one which is in harmony with the elements, changing with the seasons, tapping in the most opportunistic manner of what is the best to be eaten at what time of the year, depends entirely on what is available. While the cherry blossoms are most symbolic in Japan as the emblem of Spring, strawberries are also iconic and synonymous to this beautiful season in many ways. During springtime when strawberries are at their prime, most, if not all patisseries in Japan too roll out pastries themed after this much-loved fruit. Many of them do not take on fanciful and tongue twisting terms, but instead just a simple name like フレジエ Fraisier.

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Henri Charpentier @ Dempsey Hill – A Preview

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It has been several months since the news of the renowned Japanese patisserie Henri Charpentier (HC) has finally set up a dessert salon here in Singapore, making it their first overseas outlet outside Japan. Truth be told, that came as a surprise for me as most others would have made their presence in other Asia-Pacific regions, like Hong Kong or Taipei where the pastry scene is somewhat more vibrant than us here. Perhaps the pastry and dessert markets in these places are somewhat saturated already, making it more competitive to venture into. Perhaps HC saw the potential in establishing a joint or two here in this relatively untouched land. Whichever the case, a new player in the market is always welcomed. Hopefully the coming of HC signifies the escalation of our local pastry scene onto the next level. But that remains to be seen.
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帝苑餅店 FINE FOODS @ The Royal Garden, Hong Kong

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We‘’d tried quite a number of patisseries in Hong Kong over the last couple of years, from those who herald from France like La Maison du Chocolat, Pierre Herme and Jean Paul Hevin, to the local names like Petite Amanda. Some were reasonably good, like Passion by Dubois but some like Paul Lafayet seem to have fallen short of something. There is a lot of room for improvement and reflection, vis-a-vis the patisserie standards of its neighbours Taiwan and Japan. Yet we remain very hopeful as the pastry scene in Hong Kong is growing increasingly exciting yet at the same time. On our most recent trip, we made a point to visit a highly raved patisserie which we’d yet to try. They have been the Number 1 choice under the “desserts” category on a local Hong Kong food guide chart for quite sometime now. Is it as good as what’s been said?
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Patisserie Sadaharu AOKI paris @ Bellavita, Taipei 2014

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Whenever we are in Taipei, we’d always make it a point to drop by Sadaharu Aoki’s dessert salons in either Bellavita or Hotel Regent Taipei, and sometimes both! There are always something new or seasonal, like a surprise that awaits us to uncover! Last year, we had Sensuelle, a Hotel Regent Taipei exclusive and our visit to Patisserie Sadaharu AOKI paris earlier this year was no exception. There were two new creations that were just waiting for us to sample!
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Pâtisserie Sadaharu AOKI paris @ Midtown Tokyo 2014

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Strangely whenever we are in Tokyo, we never really thought much about visiting Patisserie Sadaharu Aoki Paris unlike the others be it local like Hidemi Sugino or Hideki Kawamura, or the “imports” like Pierre Herme and Jean Paul Hevin. I think it is because we were already sampled quite a few of his creations during our trips to Taipei where he has two dessert salons, in Bellavita and Regent Taipei.  However, perhaps due to the quality of the local ingredients used or the level of sophistication his local pastry team is imbued with, friends who tried his cakes from Paris, Taipei and Tokyo told me that one could quite literally make out a difference in the “quality” of the creations between these places. Unlike the macarons and other petit gateau pour sec which are all flown in from France, the entremets and petit gateaus we see in the local stores are made in situ. Tokyo turned out to be their favorite, whose standards of pastry surpasses even those from the 6th arrondissement flagship store in Paris supposedly. That got me very curious and we knew we had to try it to believe it!
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Passion by Gerard Dubois @ Hong Kong

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Our recent trips to Hong Kong have been more exciting than ever! The local pastry scene has picked up considerably over the last couple of years and it has never been short of new joints to try or places which we’d enjoyed to revisit. Passion by Gerard Dubois is one of the latest addition to the growing number of new places to go for fine pastry in Hong Kong. Being a patisserie, boulangerie and confiserie all at once, it opened in 2012 in Wanchai, the heart of the CBD district in Hong Kong. So for our latest trip in 2013, it only seemed right to pay them a visit.
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