Thursday, March 26, 2009

Banana Chocolat

Unlike conventional Swiss rolls which are basically cream and chiffon sponge, this adopts a crisp layer and a melt-in-your-mouth bitter chocolate sponge. With a slice of banana in the the centre of the cake, the amount of fresh cream is of the right amount and indeed as described, the dark bitter chocolate brings out the natural sweetness of the fruit.

Chocolat Banana


I definitely enjoy this more than the Chocolate Renga I had previously. Yuan personally feel that rich chocolate mousse lover might be disappoint with this but ultimately taste is subjected to individual preference.

Pâtisserie Glacé
34 Craig Road
#01-10 Chinatown Plaza
Singapore 089673
Tel: 6400 0247

Operating hours -
11am - 6pm (Mon-Fri)
11am - 5pm (Sat-Sun)

12 Gopeng Street,
#01-33/34 Icon Village
Singapore 078877.
Tel: 6400 0247

Operating hours: 11am to 7pm (Mon to Fri)
11am to 6pm (Weekends and P.H)
http://cakeglace.com/

Do note that Patisserie Glace has relocated to Icon Village. It is on the ground floor of the Icon Condominium which is next to Tanjong Pagar MRT, behind Amara Hotel.

6 comments:

ice said...

The outer crisp layer looks like meringue to me. Is that it?

Fen said...

Nope, it is a chocolate chiffon with a crispy crust =)

But I have to admit it does look like the Passionfruit meringue from the Patissier.

ice said...

The same Cocoa Banaan at Flor:

"sweet banana encased in fresh cream rolled in crunchy dark chocolate meringue".

So I was right fen. The outer meringue layer couldn't have been crispy and chewy otherwise.

Fen said...

Oh, if that is the case, it is amazing that it is not exceedingly sweet. At least based on my memory...

Wow, you are so familiar with your food, I don't recall you eating this (from your blog entries) but based on description and photo, you can figure out what is it...

Hmm... one question, meringue is just whites and sugar, how did it end up chewy like a sponge...

ice said...

Found some answers online. It's got to do with temperature control & quantity of ingredients.

http://www.joyofbaking.com/MeringueHearts.html

http://www.dailymail.co.uk/femail/article-68462/Is-trick-making-chewy-meringues.html

http://www.helpwithcooking.com/egg-guide/how-to-make-meringue.html

So essentially the meringue is baked at a slightly higher temperature and for a shorter time.

Fen said...

Still abit hard to believe that it is a meringue... Considering it is soft and isn't that sweet. Moreover, it is quite flexible to be rolled up..

Nevertheless, I never doubt your description of food, considering how detailed you are when it comes to the breakdown...

Thanks for the links...

Since this has been eaten awhile ago, I can't remember the details but the description of chewy meringue reminds me of macaron shells....

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