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2013-04-17
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For Full Review: http://www.dairycream.blogspot.sg/2013/04/canele-patisserie-spring-macarons-2013.htmlOne of the places that changes the flavours of their macarons faster than any other places is Canele Patisserie. Before I could write about their "new" flavours: Green Tea Pistachio, Lemon, Chocolate Orange, Coconut and Coffee Latte, there is now an even newer Spring Collection 2013. No, I am not complaining about the quick change and I secretly wished that this can happen more frequently.out of
One of the places that changes the flavours of their macarons faster than any other places is Canele Patisserie. Before I could write about their "new" flavours: Green Tea Pistachio, Lemon, Chocolate Orange, Coconut and Coffee Latte, there is now an even newer Spring Collection 2013. No, I am not complaining about the quick change and I secretly wished that this can happen more frequently.
out of their 5 new flavors (6 for $11.50), both the Tahitian Vanilla and Passionfruit were too sweet and nothing extraordinary. But the Ginger and Caramel turns out to such a perfect match that nearly throws the all time favourite salted caramel off the throne. The pungent spice awakes you at the first bite of the shell before you even reach the grated ginger in the smooth filling.
The Strawberry Rhubarb with white chocolate, filled with sticky rhubarb, was neither tart nor additionally sweetened like fruit jams. Instead, you can detect hints of salts which cleverly subdue the milky, rich white chocolate ganache. Raspberry jelly and mint is another bi-colour hybrid that has been spotted in Antoinette, Patisserie G, Sweetspot previously.
Ironically, the Chestnut and Cassis Shortcake $8 (left) which was named Cake of the Month for March, is still available now. That said, this is really better than the old school Mont Blanc because the sugar level is within control and the stomach-turning chestnut paste is reduced to a minimum swirl on the top.The lemon tart $7 (right) is nothing to shout about except for the buttery and crumbly sable base. If you are curious what's inside, there is nothing. Its just a gloopy, unexciting dome of lemon curd.
Conclusion: The macarons are still stayed consistent. I wiped all 6 (one for $2.50/6 for$11.50) at one go. Every piece was bigger than our fifty-cent coins and disintegrates into the ganache filling (not buttercream) without much effort. For other sweets review: www.dairycream.blogspot.sg
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