8 Classic French Desserts | OpenRice Singapore

Done with exploring local infusions into Tiong Bahru Bakery goodies, Celebrity Chef Gontran Cherrier works his pastry magic to create and introduce eight well-loved French classics he grew up on – all of which employ traditional French baking techniques. Puff Pastries: Vanilla Mille Feuille We love this!

Known for its multiple layers, this crispy, flaky pastry comes layered typically with two types of dough: water and butter. The Vanilla Mille Feuille ($8), also known as ‘thousand leaves’ due to its numerous layers, comprises contrasting layers of vanilla pastry cream and crispy puff pastry squares. The challenge: Eating the mille feuille without making a big mess. Possible solutions: Have it layer by layer or flip it on one side and cut into smaller bite-size pieces. Sugar Doughs (Pate Sucree): Mixed Berries Tart and Chocolate Slipper Tart

Pâte sucrée is a French term for the sweet short crust pastry used to make a tart base, with the addition of egg and cream to give a biscuit-like crust that is sturdy enough to cradle fillings. Shaped as a slipper deemed to be the “Singaporean footwear” by Gontran Cherrier, the Chocolate Slipper Tart ($7.50) reveals a rich chocolate ganache layer after biting through the light chocolate shell. Choux Pastries: Paris-Brest, Chocolate Éclair and Lemon Meringue Eclair

Fluffy and light, choux pastries are made from just four ingredients: egg, flour, water and butter. And the key to a choux pastry’s soft airy middle and crisp outer shell is its high moisture content. Oblong-shaped choux pastries, éclairs, are available in two flavours here: Chocolate ($6.50) and Lemon Meringue ($7). The former is piped with dark chocolate cream, finished with a glossy chocolate glaçage, while the latter oozes of a tart lemon cream to balance a torched Italian meringue. Other dessert offerings include the Opera Cake ($8.50) and Tropical Cheese Cake ($8). Available at all Tiong Bahru Bakery outlets. See Also: Restaurants in the Tiong Bahru area French cuisine you have to try

Written by Peh Yi Wen