Saitama Pâtisserie Café Blondir pastries II

front-back: Tarte pralines rouges, Pont neuf, Conversation, Mirliton, Amandine, carrés alsaciens

front-back: Tarte pralines rouges, Pont neuf, Conversation, Mirliton, Amandine, carrés alsaciens

  • Amandine [S3 = 8.5]
    Almond cream, plum paste, shortcrust &/or puff pastry
    The pronouncedly marzipaney taste from the almond cream is exceedingly well complemented by the rich, slightly sour plum paste. The supporting base is also quite amazing as I’m not sure whether it’s 2 different crusts or just 1 – the base seems to be a sort of puff pastry but the edges seem to be shortcrust
  • Pont neuf [S3 = 5.5]
    Choux pastry, puff pastry, raspberry jam, cream, plums
    A bit of a funny take on Pont neuf, as the choux pastry is set on top of the tart. The choux top doesn’t have any filling though, rendering it rather disappointing. As for the filling that is there, rather than the usual mix of choux pastry & crème pâtissière, to me it tastes like it contains almonds. The plums strike me as random, I think more raspberry jam or something like that would’ve kept this together better.
  • Tarte pralines rouges [S3 = 6.5]
    Shortcrust, almond cream, pralines rouges
    OK almond cream but could be a bit more juicy/flavorsome. Crust on the thick side, might do with a better butter.
  • Conversation [S3 = 5]
    Meringue, almond cream, red fruit jam
    Ended up rather sweet. Sourer jam would balance the other components better.
  • Carrés alsaciens [S3 = 8]
    Puff pastry, raspberry jelly
    The puff pastry is excellent. Very good carrés alsaciens.
  • Nougats: plain, pink, cocoa [S3 = 9/9/9]
    The nougats have a fresh taste about them, & the different nuts have distinct flavors. The pink one has a bit of fruity tartness, while the cocoa one pleases with sweet cocoa.

I also had a Mirliton but unfortunately, I lost my notes & don’t remember how it was.

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