Truth be told, the visit to Canelé Pâtisserie Chocolaterie was quite incidental. I was at Plaza Singapura to pass some knitting books to Eelin which I’d gotten for her at the recent Big Bad Wolf Book Sale 2012 when it started to rain. The original plan was to visit Robinsons’ annual sale but the downpour dampened the shopping spirit quite literally. Plaza Singapura’s new shopping annexe houses quite a number of F&B joints, some familiar faces and some new kids on the block. Canelé Pâtisserie Chocolaterie‘s latest joint is located on the first level, in a rather strategic location, being very near the MRT exit as well as the latest bus stop and just next to the escalators. So rather conveniently, I packed three petit gateaus from their current sweet menu back home.
Interestingly, I noticed quite a number of pieces in the chiller display which are fruit themed. It seemed like Canelé is in for a rather fruity festive season. And I personally love to include fruits in my own bakes as well!
Poached Pears in Red Wine is a signature french fruit dessert which is both easy to prepare and delcious to enjoy. Better known as “Poires Au Vin Rouge“, this french classic uses port or some other full-bodied fortified wine as a base for a thick syrup enriched with spices. Its origins can be traced back to another French dessert named Poire belle Hélène created by by Auguste Escoffier, named after the operetta La belle Hélène by Jacques Offenbach. Incidentally creating desserts after popular themes or famous people seemed to be Escoffier’s
favorite past-time speciality as he also gave us Pêche Melba, after the famous Australia prima donna. Jacky Wu of 囍宴 Xi Yan, a restaurant chain in Hong Kong and Singapore specialising in the concept of “private dining” decidedly gave this dish an Oriental twist with their restaurant signature “囍有此梨” 桂花陳酒燴啤梨 Poached Pear in Aged Osmanthus Wine, with the incorporation of 桂花陈酒 aged osmanthus wine from China. The palate experience provided is quite different from that of the original Poires Au Vin Rouge but no less enjoyable!
How do we know that summer is here? Well, for most of us it’s the change in weather. Climate gets considerably warmer and possibly wetter. For me, a telltale sign of summer is when stone fruits become readily and widely available! The seasonal apricots, nectarines and peaches perfume the aisles of the fresh fruit section, and join the more regularly seen plums and prunes. The choices available and the parade of colours simply make shopping so much more enjoyable and uplifting. Time to make a fresh batch of apricot jam or Peach Melba! For me, one of the highlights of summer fruits is cherries, alas the season is usually quite short. They don’t exude the delightful aromas as the others, but a good Bing or Rainier is packed with so much flavour that makes them so gratifying to munch on. As much as cherries are good eaten as they are, they make an excellent choice for desserts which I’d been looking forward to whipping up, one of which is of course a signature cherry dish, Clafoutis aux Cerises.