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2013-12-10
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The moment I set my eyes on the Napoleon a few years ago, Rive Gauche (pronounced as ‘Reeve Go-sshh’ in French) has become my go-to patisserie for this French classic mille-feuille pastry. It has never failed me to date whenever I need that occasional sweet treat to reward myself.French puff pastry with soft, moist sponge cake, whipped cream and fresh strawberries. How delectable can this not be! It is a challenge to eat the Napoleon (without mess) because the pastry is not fork-friendly and the
French puff pastry with soft, moist sponge cake, whipped cream and fresh strawberries. How delectable can this not be! It is a challenge to eat the Napoleon (without mess) because the pastry is not fork-friendly and the cream is easily displaced if you stick your fork down. Even if you pick up the whole thing with your hands to try and take a bite, it will be equally messy. So what I do is to start with the top half and then eat the bottom half. I love the layers in the Napoleon – the flaky pastry, soft sponge, light cream and the sour-sweet strawberries – all come together in one bite. The strawberries neutralise the sweetness with their slightly soury flavour, making this dessert not cloyingly sweet at all. I love!For full review and pictures, please visit http://springtomorrow.com/2013/11/29/rive-gauche-patisserie-takashimaya/
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