Saturday, March 21, 2009

Carolines cake

Recommended by the article “Best in dough” on Business Times, 07 March 09, this is one cake to try if you have only limited room for desserts. Why so? One get to try their macaron shell, their Choux a la crème caramel (vanilla praline puff) and chocolate mousse.

Carolines cake ($6.20)
Carolines

Quoted from Business Times, this is a “sticky chewy chocolate mousse cake layered with chocolate and almond biscuits topped with caramelised profiteroles filled with vanilla praline cream imported from France”.

Yuan personally highlighted his liking for the caramel vanilla puff as the caramel gives the puff the additional crunch. The chocolate mousse is no doubt smooth and is comparable to most of the good chocolate mousse cakes which we have tried but on the sweeter side. The chocolate cake that is sandwiched between the chocolate mousse is springy and contrast pretty well with the mousse. The almond biscuit at the bottom of the cake were pretty ordinary and was soft like their tart base. Worth a try if you happen to be at Sembawang Shopping Centre.

Le Grenier à pain (Closed)
#01-01 Sembawang Shopping Centre
Singapore 758459
Tel 6752 7627
Operating hours – 10am to 10pm (daily)

4 comments:

evan 이벤젤린 said...

haha, u finally went. i think their cakes and macarons are so overpriced, given that its just a heartland bakery with a fancy name/concept. the bright blue macaron puts me off!!

pretty shots of the cakes and the place tho' :D

Fen said...

Yeh, SSC was kind of far, so tried to convince Yuan to accompany me there... It is indeed expensive probably because Le Grenier relies on foreign talent. Nevertheless, we thought their bread is worth a try...

I share the same sentiments with regards to the colour of the macarons, that was why we ordered Choux a la creme caramel instead, at least no colouring was added... Anyway, when the staff asked me how do I get to know about this place, I mention a baker friend (which is you) but was uncomfortable with the colours of their macarons. She agreed but told me French macarons are supposed to be brightly coloured... I am in no position to comment since I have never travel to Europe...

Thank you for the compliments, that really make my day =)

P.S. Actually I do hope to read your reviews about this place particularly it is supposed to be French creations. Wanna heard from the baker's point of view...

evan 이벤젤린 said...

aiya SSC is not that far, consider that you're staying in CCK!

anyway its true la, that the traditional french macarons (but macarons originated from italy actually) had very bright colors, as seen in the movie marie antoinette starring kirsten dunst. then again nobody makes them in shocking pink, neon green and electric blue nowadays, not even pierre herme. his macarons are pretty mild in color except the foie gras one which was black in color. its just hard to stomach the blue ones leh.

anyway i saw some of their buns, those ham/cheese or hot dog kind, they aren't really french are they? they're so "bread-talk" leh.

still, its nice to spend a lazy afternoon there. one of these days i'm gonna order a coffee & choux ala creme caramel :p

Fen said...

Yeh, considering it was a short bus ride from Yishun MRT...

Nevertheless, it was a trip made specially for the bakery... I dunno why she has decided to using drastic colours in her macarons but you are not the only one that got put off by the colour. Even I do...

BreadTalk when it comes to flavour but definitely not the texture of the bread... It is unique and different from conventional soft sweet buns... I do like them though but to travel for bread... Maybe not...

Quick drop a visit and let me know what you feel towards the place... Looking forward to your magazine-standard photos and write-up...

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