Friday, April 12, 2013

Canele Patisserie: Spring Macarons 2013

One of the places that changes the flavours of their macarons faster than any other places is Canele Patisserie. Before I could blog about their "new" flavours: Green Tea Pistachio, Lemon, Chocolate Orange, Coconut and Coffee Latte, there is now an even newer Spring Collection 2013. No, I am not complaining about the quick change and I secretly wished that this can happen more frequently.


Second from Top to Bottom: Raspberry jelly and mint/Strawberry Rhubarb/Tahitian Vanilla/Passionfruit/Ginger and Caramel  


So, out of their 5 new flavors, both the Tahitian Vanilla and Passionfruit were too sweet and nothing extraordinary.  But the Ginger and Caramel turns out to such a perfect match that nearly throws the all time favourite salted caramel off the throne. The pungent spice awakes you at the first bite of the shell before you even reach the grated ginger in the smooth filling. 

 
The Strawberry Rhubarb with white chocolate, filled with sticky rhubarb, was neither tart nor additionally sweetened like fruit jams. Instead, you can detect hints of salts which cleverly subdue the milky, rich white chocolate ganache.
Raspberry jelly and mint is another bi-colour hybrid that has been spotted in Antoinette, Patisserie G, Sweetspot previously.

 
As for the cakes, the Le Cerise, a white chocolate rendition of the Black Forest cake, seems to be taken off the shelves. As expected, the white chocolate mousse and chantily cream at the top is nothing but sweet and creamy, but the moreish sour cherry compote at the centre pulled the flavors back to the right note.

 
Similarly, the Fruit de la Passion had disappeared. Simply put, its a decadent layer of hazelnut and milk chocolate mousse on light almond sponge cake, with a refreshing mango and passionfruit marmalade. 
 Ironically, the Chestnut and Cassis Shortcake (left) which was named Cake of the Month for March, is still available now. That said, this is really better than the old school Mont Blanc because the sugar level is within control and the stomach-turning chestnut paste is reduced to a minimum swirl on the top.

The lemon tart (right) is nothing to shout about except for the buttery and crumbly sable base. If you are curious what's inside, there is nothing. Its just a gloopy, unexciting dome of lemon curd.
 
Conclusion: The macarons are still stayed consistent.  I wiped all 6 (one for $2.50/6 for$11.50) at one go. Every piece was bigger than our fifty-cent coins and disintegrates into the ganache filling (not buttercream) without much effort. Rated the best macaron by HGW, I hoped Canele's macarons will stay the same as they are now, if not, better.

Click HERE for other previous posts on Canele.

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