2010-02-17 90 浏览
Decided to visit RG's cake shop since I've heard a lot of hype about their cakes. On arriving, we realised there wasn't anywhere to eat it - we couldn't take out because where would we take it to? The weather was bad outside... so we walked a little further on the street and there was martini bar. For 10-20% more (in value) you can actually have your cakes be brought in here to be eaten =). So we went back next door to place our orders. There weren't much choices today. Looking from previous rev
There weren't much choices today. Looking from previous reviews, I seem to have gone on a bad day (public holiday) because there were no small cakes, only sliced cakes like chocolate truffle or blackforest and a few pastries.
So, deciding I'd come another time for their cakes I ordered the following:
A brief description of this would be a short crust tart shell, with a very thin chocolate coating, a thick dollop of pastry cream (custard), and raspberries. The tart shell remained crisp, thanks to the pastry chef's use of the chocolate layer to prevent the custard from soaking into the tart shell. It was more cookie-like than buttery, and had a slight sweetness to it - very good!. It was hard, but not like Paul Lafayet's which was literally unbreakable.... The pastry cream was the best I've had in a long long time. It was the right sweetness and you could taste a hint of egg yolk used in cooking the custard, as well as a little vanilla. Using vanilla beans would have been better but this was still really good. It was thick and gelatinous so it would hold the fruit in place. The raspberries were very fresh although sour, but I don't mind the sourness!
I wasn't exactly hungry so I shouldn't have ordered this as well...but in search for a really good mille-feuille I had to! On this day they used mangoes - not my favourite fruit choice but they were still really ripe and sweet. The pastry cream (custard) used was the same as the raspberry tart but what was the star was the crisp and crunchy pastry. True there were a lot of layers, and I think they were mostly glazed (with a sugar coating) before layering so they would stick and also become a 'block' against the liquid from the pastry cream. It was skilfully made and thus when eaten, it was very crunchy and crisp and the had the right sweetness. Some pastry chefs omit using the sugar glaze which makes the pastry become soggy (where it touches the pastry cream) and also doesn't remain crunchy/crisp. I must make a mental note to buy one of their whole napoleon cakes when a special occasion comes up!
In brief, this shop sells the best pastries I have tried and if you would like a place to eat them straight away I would recommend you try martini bar if you don't mind the slight price-hike.