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2014-03-05
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When I blogged about Rive Gauche Patisserie earlier, one of my readers asked if I had tried Flor’s Napoleon as it would ‘blow me away’. I did try before. It was good but not good enough to win me over. Especially not when Rive Gauche’s Napoleon is still sitting on the top spot.Flor is a Portuguese word for flower and is pronounced as ‘fu-ro-ru’ in Japanese. My husband looked surprised when I told him that but I guess it’s probably easier for us to just call it ‘flor’ as in ‘flor-ida’.Quality of
Flor is a Portuguese word for flower and is pronounced as ‘fu-ro-ru’ in Japanese. My husband looked surprised when I told him that but I guess it’s probably easier for us to just call it ‘flor’ as in ‘flor-ida’.
Quality of ingredients is the key element to creating decadent treats at Flor. Even a common ingredient like sugar is also sourced from Japan. According to the chef, Japanese sugar tastes more natural and thus results in better cakes.
What I actually like about Flor’s confections is the extensive use of different fresh fruits with vibrant colours that make them look like little pretty pieces of art. It’s truly an art of Japanese cake making and it’s all about the presentation. Best of all, only natural ingredients are used so there’s no trace of any stabilising agent or preservative, not even baking powder.
“The soft yet moist quality of FLOR’s cakes is achieved from the natural aeration of eggs being whipped to their full peak, the careful emulsification of melted butter though the expert folding action of the chefs’ hands, and the precise timing and temperature of baking in the oven. Scrumptious yet delightfully healthier pastries made entirely of natural ingredients are what customers can expect from FLOR.”
Flor truly lives up to its name as its range of decadent cakes & pastries is like a myriad of colours, just like a flower garden. I couldn’t make up my mind on what to buy but I’m sure I’d get to try everything one day.
Neatly packed in a pretty box
My all time favourite French pastry is the classic Napoleon. I like the extra touch of strawberries and jelly on the top which makes it look pretty on the whole as compared to Rive Gauche’s which is just plain-looking.Unfortunately taste wise, the pastry is a bit overdone (hence darker in colour) so it has a very slight burnt taste to it. The texture was a bit flat for me because the middle sponge and pastry cream are too thick. It’d be nice to have another layer of pastry in between to give it that extra depth. The taste of the strawberry jam on top is too overpowering so the only flavour you get in your mouth with each bite is just jam.
This is a slow baked cheese souffle with fresh cream & strawberries and crushed almond butter biscuits at the side. As per Flor’s signature baking style, this sponge is indeed moist and dense, unlike other sponges that are light and fluffy. I like the cream cheese flavour that is not too heavy. Overall, it is not overly sweet and doesn’t make me feel sickly. The only downside is that the blueberries are quite sour.My verdict? Flor’s pastries have this distinctive lightness in flavour that is different from typical heavy French pastries. While I appreciate that Flor doesn’t use baking powder or soda to create fluffy sponges, moist ones like theirs aren’t really my cup of tea when it comes to cakes. To each his own. You just have to try and see.
For full review and pictures, please go to http://www.springtomorrow.com/2013/12/29/flor-patisserie-by-chef-yamashita-takashimaya-food-hall/
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