Ph.Ds of FOOD

Singapore Food Blog

Paul Bakery

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We have procrastinated our visit to Paul Bakery, another artisan French bakery opened earlier this year, due to the initial overwhelming crowd and supposedly inconsistent quality. With the crowd simmered down, it was time for us to relish the treats which could only be savoured overseas previously.

(from left to right) Chocolate Custard Square; Tartelette Chocolate

(from left to right) Chocolate Custard Square; Tartelette Chocolate

(from left to right) Chocolate Custard Square; Tartelette Chocolate

(from left to right) Chocolate Custard Square; Tartelette Chocolate

Tartelette Chocolate ($6.50) – The Tartelette Chocolate had a crispy buttery crust. The chocolate filling had a floury like texture, and was on the bitter side. In fact, even after we swallowed a mouthful of the tart, the bitterness was still lingering in our cavities. Though not our favourite chocolate tart, the Tartelette Chocolate was still a decent dessert to enjoy.

Chocolate Custard Square ($6) – The Chocolate Custard Square resembled a mille-feuille. It had layers of sweet mousse-like chocolate custard sandwiched between layers of puff pastry. The puff pastry was crispy and had a rice cereal fragrance, with a sweet caramel coating. The Chocolate Custard Square was then topped off with a layer of chocolate fudge. In terms of texture and taste, the Chocolate Custard Square was more multi-dimensional. The different components came together in unison to form this slightly messy but absolutely mouth-watering dessert.

Paul Bakery
#03-16/16A/17, Ngee Ann City Tower A
391A Orchard Road

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Written by foodphd

June 18, 2012 at 11:33 am

Posted in Chocolates, Desserts, French

Tagged with , ,

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