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2012-12-28
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For more pictures and details: http://www.dairycream.blogspot.sg/2012/12/tiong-bahru-bakery-more-than-croissants.htmlThe signature croissant (eaten up before any photos could be taken) lived up to my expectation partly because I had reheated it in my oven till the crispness I want. But I doubt it will be the same eating in the shop unless they are straight out the oven. However, I think their Almond croissant with Chocolate filling (left) and Kouig Aman (right) are equally competent , if not be
http://www.dairycream.blogspot.sg/2012/12/tiong-bahru-bakery-more-than-croissants.html
The signature croissant (eaten up before any photos could be taken) lived up to my expectation partly because I had reheated it in my oven till the crispness I want. But I doubt it will be the same eating in the shop unless they are straight out the oven.
However, I think their Almond croissant with Chocolate filling (left) and Kouig Aman (right) are equally competent , if not better than its croissant if you prefer something sweet.
Both flaky and fragrant, the almond croissant was heavenly while the latter, despite its ugly appearance, was swirled with salted caramel remains my personal favourite.
If you don't like chocolate, do try the Plain Almond Croissant. It was consumed at room temperature but remained crispy.
However, some of the pastries left me in a blur. The Raisin Roll (right) was average while the Pandan Flan (Bottom Left) lacked any distinct pandan aroma or flavour and the pastry was soggy. Meanwhile, The Rapsberry Crumble (Top Left) was underbaked resulting in a slightly chewy lacklustre pastry and the crumble toppings were too little.
Just as I thought there would be no new items anymore, it's Christmas specials- A Chocolate Snowball Globe tart took me by surprise. Filled with sweet milk chocolate mousse and the tangy pineapple and passionfruit compote, the chocolate ball sat on a crumbly almond tart whose sweetness was just right.At the centre sits a mini delicate red balloon of salty raspberry sauce which burst open at the poke of a fork. This is not something new but still very interesting to have in local bakeries.
Galette De Rois or King's Cake: a traditional puff pastry filled with almond paste. The lucky one will find a king miniature and be blessed for the year ahead. Many places sell this as a whole pastry but I was glad they had it in individual serving size as well.
After trying their range of croissants, I do think that it is very close to my No.1 Croissant- the Echire Croissant in Tokyo Marunouchi and is able to satisfy my cravings for the simple yet often overlooked pastry.
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