除了看到了精緻的甜點也看到了老闆娘Amanda S.本人喔，看來似乎我這趟下午茶沒有來錯就對了！
Carline檸檬加草莓蛋糕、拿破崙蛋糕、提拉米蘇、strawberry danish還有自去年開始超受歡迎的cronut
大概是老闆娘也在店裡的關係吧，店員顯的特別賣力向客人推銷各款甜點(((似乎上回來的時候並沒受到這種待遇喔
店鋪附近有少量的位子是提供給客人坐下來享受下午茶的，距離有點遠，不過還是選擇坐下來慢慢享受
雪梨撻真的很好吃，入口即溶帶著雪梨的清甜，不會過甜或過膩
但可惜的是它的小裙邊沒有做的很好看，咬起來也會發現裡面做的也沒有那麼扎實，開心果的味道沒那麼明顯，所以相比之下我會比較喜歡檸檬口味的
總結這次試過Petite Amanda的甜點給我的印象很不錯，特別是那個清新清甜的雪梨撻
肚子不太餓，只叫了一個蛋糕和一杯茶，休息一下。
Amarina $43
我因為它美美的外表而選了它。好像有一只甲蟲在湖邊的草地休息般，好可愛喔!
另附有一朱古力餅乾，也很脆，有很香濃的朱古力味
首先講下堂食，間鋪同D坐位距離太遠，D位經常比人坐下休息，侍應要不停叫人走，可能咁所以笑容消失仲有D黑面
飲品選擇少, 得tea or coffee，如果有杯熱朱古力就好
二十幾蚊呢個士多啤梨撻賣相唔錯, 撻底脆，cream滑不錯
拿破崙蛋糕好脆, 粟子係首選
Carline 檸檬加草莓，酸酸甜甜幾特别
芒果新鮮好甜
Framboise估唔到咁cream，最裏面係有士多啤梨酱汁正
不得不提Charlotte aux Poires雪梨撻，入口即溶，唔太甜，好清新must try
As my lady always enjoy a tang when it comes to desserts, I asked for recommendations and decided upon the Amarina. Comprising sour cherry jelly encased by a light pistachio mousse and pistachio financier, it was topped with a mini macaron delicately pieced together and pierced with a toothpick.
This was easily one of our top favourites for the day! The poached pear was finely and evenly sliced before being spread layered atop a pear mousse wrapped within by lady finger biscuit. The natural sweetness of the poached pears cut through sharply with a beautiful burst of freshness. The pear mousse was subtle and tasted really light and fluffy which did not cause satiation to our appetite. The sponge-like lady finger biscuit, typically used in tiramisu, was soft and slightly moist yet firm enough to hold the dessert together. It was so good that we did not quite bear to finish it!
In line with the current ongoing craze about 'cronuts', we tried a calories-worthy rendition in Singapore at Da Paolo Gastronomia. There was a distinct difference between the ones served here and the fad out there since this was baked instead of deep-fried. The calories-conscious us fell in love with this and marvelled at the layers of puff pastry and the first thing that struck me was the effort placed into making this seemingly simple pastry.
It is always good gesture for cafes or patisseries to serve a complimentary bite along with their hot beverages and petite Amanda did not disappoint. Personally, I consider it a mantra to have a cup of Americano, plain black coffee (no sugar and milk) to go along with the desserts. There was no complaint about the fresh brew of dark roasted coffee beans which had the desired levels of acidity to match my palate. We enjoyed the coffee flavoured cookie which was served with the coffee and it was on hindsight that I realized I forgot to purchase the cookies!
Quite honestly, we were really full and I had just about enough stomach space for just one dessert and we decided on the Caprice. I was divided between their other signature Plaisir Sucre and this but with a sudden craving for bold flavours, I decided on this. Alternating between layers of dark chocolate sponge and Guanaja 70% chocolate mousse, the icing on the cake was the passion fruit crème. The rich and dense flavours of the chocolate were bold and despite the high cocoa content, the bitterness was cleverly balanced with the right levels of sweetness to offer a pleasant combined taste. The sponge was soft and moist but the addition of passion fruit crème was simply ingenious. It cut through the density of the rich chocolate flavours sharply with a biting tang from the passion fruit and combined harmoniously in the overall taste.
petite Amanda is having a collaboration with Le Creuset so while the price was an alarming HK$130/- for the dessert, you get to keep the espresso cup which was retailed at HK$128. So essentially the tiramisu cost you HK$2 - well that is if you have any use for the espresso cup! Offered in four colours - beige (as shown here), red, green and blue, you could bring your cup to the counter and exchange for a new one or if you are happy keeping the beige one, then they would be more than happy to clean it up for you.
We truly enjoyed the cakes on the whole and if we could, we would have ordered more cakes to try. Each and every looked like they had been carefully and delicately hand-made by the pastry chef and if there was one thing to take away from this dessert eating trip, it was the premium quality ingredients and the good balance in flavours and tastes that set it apart from the other famous patisseries.
我同我個friend分別揀左兩件cake, 咁大家就可以share試下兩種口味!
跟住我都買左幾件拎番屋企俾屋企人食, 我妹講個芒果tart好好食, 拿破倫就始終都係堂食好d, 因為拎到番屋企果塊餅會林。
最近瘋魔全球的 cronut，名符其實是牛角包和donut的混合，它是由一個紐約的糕餅師發明的。幸運地，縱使我們身在香港也能嘗到 cronuts，因為現在有幾間餅店都有售這種特別的 pastry了! 
從高處看下，cronut 挺像一個donut；然而在水平線看，它就像一個danish。酥皮尚算酥脆，吃起來其實跟一個壓扁了的牛角包一樣。我特意也買了一個 strawberry danish好作比較，他們倆的酥皮部分還真的有九成相似。
中間的pastry cream 有雲呢拿味香，和酥餅幾搭調的。喜歡donut也喜歡牛角包的我對它有些失望，因為它真的沒我想象中那樣特別，也偏向像普通酥皮麵包之類的東西。
丹麥酥很香牛油味，不過可能放得太久，令酥皮腍了些少，但沒有被custard浸得 soggy已經很好。
可是部分 custard 染上士多啤梨酸味，味道變得怪怪的。
早前約了兩位食友週末到金鐘午膳，Ivy 就帶來了 petite Amanda 的馬卡龍送贈給我們，連與我一同出席的老公竟然也有一份，認真細心，多謝妳的甜蜜美意啊！
原來現時 petite Amanda 所發售的 macaron，共有 6 款口味，包括粉紅色的 Butter Cream with Strawberry Jelly Filling、黃色的 Butter Cream with Passion Fruit Filling、綠色的 Pistachio Butter Cream、深啡色的 Chocolate Ganache，而這次食友送贈給我的兩份雙妹嘜，就分別是淺啡色的 Coffee Butter Cream 及橙色的 Butter Cream with Apricot Filling。
每一粒 macaron 都以透明膠盒盛載，配上精緻的賣相，的確令人一見愛上。
味道方面，light brown 的 macaron，以 coffee 為餡料，不過咖啡味唔算濃郁，個人覺得較適合女性，尤其是面頭加了一片薄薄的朱古力，幼滑得來又帶點可可的香氣，配上小杏餅脆身的口感，食味不俗。
至於那個耀眼的橙色小圓餅，以 apricot 作餡料，入口帶杏脯的微酸，味道清新怡人，更可中和甜膩，配合其鬆脆的外層和夾雜著的點點濕潤的口感，與及那既高貴又大方的造形，的確令人眼前一亮，作為小禮物送給女生，必定受落。
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