traditional egg-rich bread soaked in rumCitrus syrup. The version here does not emit a very strong alcohol taste but leans towards a fruity flavour.
ViolettesThis is a violet flower cake with raspberry marmalade and sandwiched with violet flower cream. It is quite dry and the Kirsh taste is not evident. The flower cream is actually buttercream so it would be better to put the cake at room temp for a while before eating if not the buttercream is actually quite like solid butter. Quite an average cake.
Mont Blanc (chesnut)I have been warned that this is very sweet and yes. The chesnut purée was very sweet but I was glad that not much sugar have been added as I thought. The sweetness comes more from the chestnuts and the whipped cream in the centre helps to reduce the sweetness and the richness.
Antoinette (milk chocolate.earl grey)
Tart Cafe Caramel
Almond tart•caramel a la fleur de sel•genoise cafe•coffee mousse•caramel glazeI personally prefer this to Antoinette. But the salted caramel layer is much subtle as compared to the sea salt caramel choux puff in the last entry. The tart shell was crisp and thin.
Exotique mousse•finger sponge•gula Melaka syrup•Vanilla poached pineappleThe exotique mousse is a mixture of passionfruit, mango and perhaps other tropical fruits. Though I liked its extreme sourness, it was very very sweet at the same time. Because of the sweetness, it was less of a light fruity mousse cake that I had expected.
Flourless chocolate sponge•dark chocolate 58%The size is rather small but the quality of the dark chocolate 58 ganache was very smooth and rich.Not too sweet and paired well. The flourless chocolate sponge was more bitter and denser than the usual genoise and so this cake hit the correct spot to be a simple, elegant chocolate cake.
Maple flan With caramel
Since it is a flan, it will not taste like the soft custard pudding that is filled in a bottle in Japan. Both are two different types of pudding so it is really unfair to compare. For people who like chewier, denser and less flowy puddingthis would be the right one.
The caramel syrup was very liquidy and bitter. Thus, it was a well executed caramel syrup that paired well with the pudding. Be careful of the spilling of caramel sauce as mine burst out when I poked the spoon right through and tried to dig the pudding.
Would recommend the tarte caramel, the antoinette, and the versailles.