Tuesday, February 10, 2009

Sweet Pleasure - Bakerzin

Guess it is time for me to redeem myself for doing injustice to BakerZin's Sweet Pleasure (also known as Plaisir sucré). After seeing Evan's photo, I wonder have I overlook a good cake from BakerZin and believe it or not, I bought 5 slices of Sweet Pleasure and 3 macarons.

Plaisir sucré from BakerZin

Sweet Pleasure ($6.90++)
Layers of hazelnut praline dacquoise, Jivara milk chocolate ganache with fleur de sel, topped with chocolate mousse.
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Fen's comments

I guessed the one I had at Laurent was distinctively better than this one. Although all the components were nicely matched and that the hazelnut praline is crunchy enough, I felt that the chocolate is not smooth enough to have a melt-in-your-mouth effect. The chocolate sheets weren't thin enough and thus was similar to eating milk chocolate bars. I would prefer to have the Chocolate Amer from BakerZin and pay alittle more for Laurent.

It is worth a try but I prefer the other chocolate selections from BakerZin.
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Yuan's comments

Bakerzin seldom disappoint, this one is no exception. Fine chocolate sheets with creamy hazelnut paste. A stint of salted caramel and hazelnut praline adds to the crunch. However I must say that readers like me that dislike the salted caramel would prefer those from Laurent or CentrePs.
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BakerZin, United Square
101 Thomson Road
#01-07/60 United Square
Singapore 307591
Tel: 6251 5550

Operating hours - 10:30 am - 10 pm (Sun to Thur)
10:30 am - 11 pm (Fri, Sat & Eve of Public Holiday)
http://www.bakerzin.com/

10 comments:

evan 이벤젤린 said...

what??? you're crazy! haha, bought 5 plaisir sucres at a go *faints* but still, looks like it didn't change yr opinion much? u still prefer laurent bernard's! now i'm curious to know what the latter tastes like. when shall we go? :D

i successfully tempered chocs (kinda) at claire's place but not sure why i came back and failed again. maybe her place has got aircon or what but i'll bring my chocs to try again at her place. if i succeed, i might be able to make my own plaisir sucre very soon *anticipating*

so what did u do with the 5 plaisir sucres? don't tell me u ate them all?!

ice said...

Awesome. Now I really feel like a pleasure, any one will do. :)

Yuan: This photo is really very well taken, like from a food magazine. But I think most people like salted caramel haha. :)

Fen said...

Evan: Yea, the staff was shocked... There were 7 slices and one was in a bad shape so effectively I nearly bought everything for that evening... As for Laurent, shall we put it in March?

I wan to see how you temper chocolates, can I join you the next time you attempt again?

I shared one with Yuan and the remaining 4 were for my family... My parents find it sweet while my sister prefers a good chocolate fudge cake... The 4th slice was still in my fridge, not sure if my sister has ate it or not...

Ice: I think Yuan is going to be happy when he sees your comment... Thank you...

SLYuan said...

Ice: Have to give credit to Fen for this photo, she was the one who turned up my table cloth and pluck the flowers from my mum's vase.

evan 이벤젤린 said...

haha, thats hilarious! maybe its time u set up yr own bakerzin franchise :p

the choc tempering was really easy, in fact too easy that i was suprised myself. we just put the chopped choc in a bowl and below was another bowl of hot water (called the double boiler method) and just let the choc melt slowly by itself. after that we just spread the choc on a silicon mat and the choc dried in NO TIME!! we even played with white choc and made two-tone ones and used cookie cutters to cut them out. afterwards i came home to try and the choc didnt dry *angry* i wasn't sure what i was doing wrong, except there might be a few factors. like claire used a really cheap compound choc which cost like $5/kg according to her, she bought from sheng shiong. whereas i used my valrhona 55% equatorial coz i didn't hv any other chocs at home. cheaper chocs might hv a higher cocoa butter content hence might dry easier, not sure. so yes, u can come watch but its really nothing one lor.

so feb has got no dessert outing? *sad* hehe

Fen said...

Lol, trying hard to get some composition... Starting to find my pictures boring...

Hmm... sounds interesting... count me in for chocolate tempering... I WANT CHOCOLATES!!!

I doubt it as I have plans with 2 groups of friends; I will let you know if I can free up some time...

evan 이벤젤린 said...

i think I find my pictures boring. then again, isn't this always the case, it happens to everyone at some point of their lives, trying to find inspiration or new perspective haha.

oh i rem u told me u found my noisette pic 2b reddish. i think its the same thing for my plaisir sucre pic! aiya i know why la, my cam has been set to portrait mode, hence more reddish. i tried using photoshop to do the color balance by moving more towards the cyan side, it looks better, less reddish but i find it abit weird.

oh ya i forgot we oredi had dessert outing in feb. so i'll see u in march then :D so u don't wanna go tom's & the choc shop if sihan wants to go in feb?

EteL said...

i also wan to temper chocs!! lets play tog ! :p

5 sweet pleasureS!! OMG

Fen said...

Evan: On the contuary, I prefer your plaisir sucre pic over this one...

Etel: We should drop by Claire's place again... haha... I didn't finish all of them, I only ate half out of the 5...

ladyironchef said...

wah! you get five sweet pleasures for what? i tried it last weekend. like what sihan told me that time, my kind of cake. haha. i wanna go laurent. haha

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