Macarons from Dolci da paolo

Macarons from Dolci da paolo

Decided to drop by Dolci da Paolo for a good slice of cake and was surprised by the change of selection available at the cafe. Unlike my last visit with Yuan, the cafe has decided to sell packs of macarons, meringue and petite desserts. For those who miss their cakes, they are available at Da Paolo Gastronomia which is near the vicinity.

Anyway, couldn't mix and match, either I get a packet of 4 which costs me $10 or a macaron at $2 nett. Very expensive and the flavours are pretty limited. The flavours available in packs of 4 for that day were lavender, matcha, peanut butter and orange while the individually sold one include peanut butter, rose, orange and coffee.

Overall, these are mildly sweetened and have extremely chewy centres (I'm serious, the chewiest ones I have ever come across). Lavender was pretty mild and the cream in the centre was pretty bland but the rose macaron is highly recommended. Its flavour is much stronger than the rose macaron from Canelé and the chewy shells perfect it all.

Just a tip, do eat macarons at room temperature, the sweetness will be at its minimum with the softest possible texture.

Dolci da paolo
43 Jalan Merah Saga
Chip Bee Gardens
#01-68
Tel: 6479 0336

Operating hours: 8 am to 7 pm daily
http://www.dapaolo.com.sg/

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No. 19 - Tiramisu from Da Paolo Dolci

No. 19 - Tiramisu from Da Paolo Dolci

The only Tiramisu mentioned in the 50 best cakes...

Listed at No. 19...
"The name means "pick me up" in Italian and this authentic version of the Italian favourite is made with punchy espresso and rich, creamy mascarpone cheese."

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Fen's comments

Earlier this year in January, I got a chance to dine at Da Paolo at Rochester Park. It was a company lunch affair in which the menu was fixed to be able to cater to about 40-45 people. In fact, we took the entire 2nd level of the place and I don't deny the fact that I was excited about lunch since I seldom get to dine in such a lavish place.

Anyway, having the choice between the

Torta al Cioccolato (Flourless chocolate cake) and Tiramisu, how can I miss out the Italian signature dessert. Before I continue, some acknowledges to be done, this picture was obtained from one of the popular food blogs, sparklette.net


From vague impression, I didn't enjoy the dessert at all. First and foremost, this is what I call a haunting portion, too huge for one. Next, I always prefer a higher percentage of savoiardi with a desirable amount of moisture so that it is pleasant to enjoy every mouthful and of course, for easy-swallowing...

However, since Yuan is on his hunt for his favourite Tiramisu, how can we miss out this candidate that was mentioned in the 50 best cakes article. Thus, to ensure we eat the right one, we specially made a trip to the mentioned da paolo outlet, braving the rain and storm, we present you our comments for this baby...

Personally, I didn't like it as much as the one from Hotel Intercontinental, but I am starting to have my suspicion how an authentic Tiramisu should taste like. It seems like major Italian names such as Prego and Ricciotti have their Tiramisu presented in a rich and thick mascarpone cheese and negligible amount of liquor. Whatever the case, when it comes to eating, it is subjected to personal preference and in my personal point of view, I would prefer a greater portion of savoiardi and alcohol with a lighter mascarpone cheese.

Oh, before I sign off for the day, the difference between the Tiramisu from Dolci and Rochester Park is that the former has extra pieces of savoiardi at the side of the cake. However, as these form of cakes generally contain more flour than the average sponge cake, it is no doubt a little dense and springy. I find it nice since it neutralizes the taste of the rich mascarpone cheese but the one from Ritz Carlton is much better as it is crispy on the outside despite keeping it in the fridge overnight and the interior of the ladyfingers remains soft and light.
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Yuan's comment
This is my 10th tiramisu which i ate this week and i am kind of sick of tiramisu. I am beginning to be a little mechanical when i assess tiramisu.

1) Texture. As pointed out before, the amount of cocoa powder can be an indication to its moisture content, thus this is drier and denser sort.

2) Presentation. Doesn't look like your typical tiramisu. You will notice that there is a layer of savoiardi around the tiramisu which is not soaked with any alcohol at all. This makes the tiramisu look unique but also drier. I generally prefer the moist feeling when it comes to tiramisu.

3) Proportion of mascarpone cheese and savioardi. As you can see it is virtually filled with mascarpone cheese. This outshines the coffee liquer element.

4) Alcohol is hardly present in this tiramisu.

Generally, I feel that readers should only make the trip if you are looking for something different but other than that, i think you can give this tiramisu a miss.
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Dolci da paolo
43 Jalan Merah Saga
Chip Bee Gardens
#01-68
Tel: 6479 0336
http://www.dapaolo.com.sg
Operating hours: 8 am to 7 pm daily

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58% Dark Chocolate Truffle Mousse (Dolci da paolo)

58% Dark Chocolate Truffle Mousse (Dolci da paolo)

Da paolo is one Italian restaurant which I have only heard when I started working and thus it gives me an impression that it is an expensive place to dine in. In addition, I dread non-English menu alot so...

Oh well, back to some cakey biz, da paolo is one that has many outlets (i.e. restaurants (La Terrazza & Il Giardino), Pizza and Bistro Bar, Gastronomia and a bakery (Dolci refers to desserts in Italian)) so do check out their website for more details.

This place offers quite a wide selection of cakes ranging from cakes (i.e. carrot, chocolate, cheesecake) to tarts and mousse and are priced between $7 to 9 (approximately). Due to the layout of their glass display, it is hard to take a picture and I tried to ask for their permission but alas, they didn't allow. According to them, they are still in the midst of creating an entry in their website so you might have to drop by to see what they offers.


As for seating area, there are 3 tables with 2 chairs each and this place is dead quiet on a Tuesday night (approximately 8pm) so I do find it a little spooky if I were to dine alone.

They have several chocolate variations (chocolate mousse with varying percentage of chocolate content - 50% to 68%, flourless chocolate cake, traditional baked french chocolate cake, chocolate truffles and tartlets) with varying percentage of chocolate content. To be on the safe side, we settled down with a 58% truffle mousse to see their texture.

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Fen's comments

The problem with high chocolate content is the loss of the texture and therefore I always thought it taste better when it is equilibrated to room temperature. At least the fats has melted alittle and the smoothness will be obvious. Since we are dining in, the cake was fresh out from the chiller and from the picture, I don't deny the fact that it is a little rough.

In terms of sweetness, it is just right and this is basically a cake with alternating layers of chocolate mousse and cake (2 each). The cake is more to the harder side and I can't help it but to think that it might be due to the fact it was kept in the chiller for long judging from the amount of cakes left in the display at 8:30pm unless there is some hidden promotions which I didn't know about. Having eaten several hard cakes, I start to miss chocolate fudge cakes. The moist and rich after-taste.

Apart from chocolate mousse, there is also crunchy chocolate biscuits bits to enhance the texture but because the mousse is relatively rich and that the cake is more tuned to the hard side, the contrast is not big.

Generally, I would say it is not bad but to ask me to sacrifice some calories for this, I would think twice since I personally felt that the chocolate mousse is too rich for me to handle and that I generally prefer a more creamy chocolate mousse.
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Yuan's comments

Having eaten so many chocolate mousse, it appears to me that the higher the chocolate content the harder the mousse will become. This is the case for this chocolate mousse as well. The chocolate mousse taste similar to the mousse used in the le royale. But instead of hazelnut praline in most typical chocolate mousse, you will find "smarties" (chocolate candy) in between the layers of the chocolate mousse. I would say this mousse is worth a try but like fen I prefer a more creamy chocolate mousse.
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Dolci da paolo
43 Jalan Merah Saga
Chip Bee Gardens
#01-68
Tel: 6479 0336
http://www.dapaolo.com.sg/
Operating hours: 8 am to 7 pm daily

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