Video
Introduction
<BR>De La Crème was established in Singapore as the brainchild of fine French pastry techniques coupled with the exoticism of Asian flavors. A French pâtisserie dealing in Macarons, Entremets (layered cakes), Tarts and Chocolates, De La Crème's products are made from the finest quality products that are yielded from the most established chocolate and confectionary manufacturers of France and Europe.
continue reading
Opening Hours
Mon
Closed
Tue - Thu
15:00 - 22:00
Fri - Sat
12:00 - 23:00
Sun
10:00 - 22:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Was out with my boyfriend for tea and was deciding to have tea near east side.Nestled in the heart of Siglap and Frankel Estate, the location of De La Creme might appear to many as a bakery that mainly caters to the residents who reside around the corner. However, the feature of this humble- looking cafe in our local newspapers and magazines has brought many (especially those with a sweet tooth) to travel from afar to sink their teeth on their rather renowned Macarons and many other pastries.Mango Shortcake ($7.50)Known as one of the pastries not to be missed should one pay a visit to the cafe, the cake was gently lifted by the scent and aroma of generous cubes of fresh sweet mango that were stacked between cream and soaked sponge.Assorted Macarons ($2.40 each)Difficult to be perfected, De La Creme’s Macarons are certainly not those mediocre morsels one can find just anywhere The Earl Grey Chocolate Macaron was my absolute favourite as enhanced by their butter- cream based filling. Known as a classic favourite, the Sea Salted Caramel Macaron was a little heavy on the palate since its filling could have been less buttery.
continue reading
Click HERE! http://dairycream.blogspot.sg/2013/02/de-la-creme-patisserie.html for full reviewAssorted Macarons (1 for $2.40/6 for $12.90) Having gone all the way to the East, I had to try all the flavours, especially the Gula melaka since not many offer this as a regular item. But out of all , I like the Salted Caramel best because of the sharp specks of salts that jump at your tastebuds. Other flavours include rose, earl grey, passionfruit, chocolate amer and red velvet ($2.40/6 for $12.90) the shells are indeed not too dry, but so fragile that one has to handle them with care. Genevieve($6.90)But apart from the macarons, the cakes were quite average. I like white chocolate but the layer in Genevieve($6.90) was too sweet even if 70%chocolate was sandwiched in the centre. Luckily, it was saved by the smooth texture of the mousse and the crunchy praline feuillettine base. The Red Velvet cheesecake($5.90 in this Valentine seasons /$7.50 for a regular larger slice) is petite but rich and heavy on the palate. Something like a Dense NY-style cheesecake but loaded on top a sticky chocolate brownie. You may want to just go for their Red Velvet Macaron and skip this.The mango shortcake ($7.90) was a disappointment. I always believe a shortcake marks the basic skills of the chef but I think this did not pass. The sponge was not fragrant (perhaps due to the egg). and somehow not naturally moist because it has been soaked with liquor. I know some chefs like to brush the sponge with it but this...hmm.And the fresh cream was too thin to take notice.classic opera ($6.90) Well, at least the classic opera ($6.90) was not bad. The quality is about the same as Delifrance. Even though I prefer the macarons to the cakes, I still recommend you to go there and have a try. After all there aren't many true standalone patisserie shops in Singapore. Most newly opened ones are cafes that specialize in coffee and the cakes......well become quite mediocre. Should I drop pass the East again, I would not mind returning for their new creations if they are available For full review: http://dairycream.blogspot.sg/2013/02/de-la-creme-patisserie.html
continue reading
Was watching a Tv show last night and they went to a interesting dessert place that creates unique, exotic flavors of macarons near my area, so i went over to give it a try the next day. This place is known for their young chef who studied his culinary skill from the very well known Le Cordon Bleu in Paris. Macarons shells are crunchy on the outside, sweet and chewy on the inside; all filled with smooth and rich flavored cream.Zesty Lemon meringue tart was light and refreshing.Special Mango Shortcake has fresh sweet mangoes in between soft vanilla sponge covered with freshly-whipped cream.The rest of the dessert was ok.
continue reading