Thursday, August 08, 2013
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T'was Black Star Pastry's truffle weekend the other Saturday and Sunday and on top of that I ordered a croquembouche from them for Y's 21st that very Saturday. Double the fun! Little sad that there's only 2 items this year compared to the 8 last year but it was a fairly busy day. I've been there heaps of times before and they're very reliable while it comes to pulling off big pastry jobs so they were the obvious choice when it came to making a croquembouche cause I sure as hell ain't making it.
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| Truffled Croque Monsieur 15 |
The server oddly had no idea what I meant when I mentioned the name and I don't blame her. The truffle Croque Monsieur is like the toastie dreams are made of. Crunchy bread sandwiching ham, goey bechamel and gruyere and of course slivers of truffle. This isn't just truffle oil used here, it's the real thing.
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| Truffled Eclair 8.5 |
Their truffle eclair was my favourite of the two. The log of eclaire doesn't look as appetising say without the glaze but it sure makes up for it in taste. It's a bit odd having savoury elements in sweet but the earthy slight garlickyness of truffle works surprisingly well distributed within the custard.
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| Croquembouche 90 (3 per ball) |
When asked would you like vanilla or chocolate, I innocently asked, can we have both? Vanilla bean custard came in studded with specks of vanilla bean and was smooth and luscious. Chocolate was deep and heady, rich with a dark flavour and there's just an unmatched sensation you get from the crunch of the caramel toffee contrasting the smooth creme patissiere. There was one criteria from the birthday girl and that was to make it as pretty as possible and they sure delivered on the wow factor, from the spiral of spun sugar, dried rose petals and coarse sugar pearls. They weren't for show either; the sugar pearls gave it this sort of popping candy like mouth feel, the rose petals whilst awfully medicinal by itself gave it a subtle floral note when had all together and well, spun sugar's just heaps of fun.
A shout out to who I think is Samuel Yeo from BSP, cracking job man. Well done. Definitely coming down to say thanks.
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3 comments:
Love the look of that croquembouche - it's just so pretty!
The croquembouche looks awesome, and it sounds amazing in flavour too.
I know I thanked you before for the beautiful croquembouche for my birthday, but I'm going to thank you again.
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