Ph.Ds of FOOD

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Ciel Patisserie

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Nestled in a sleepy estate in Hougang is 8 months old Ciel Patisserie. Eons ago, such quaint French inspired patisseries can only be found in shopping centres or hotels. Right now, such places are commonplace in the heartlands and their pastry standards and qualities are not to be undermined.

Ciel Patisserie

Ciel Patisserie

Ciel Patisserie

Ciel Patisserie

Chocolate Caramel Tart

Chocolate Caramel Tart

Chocolate Caramel Tart ($4.20) – The chocolate ganache exuded a rich bitter sweetness. Though not exactly tasting of premium quality, the chocolate ganache was smooth, luscious and devilishly appealing. The crispy crust wasn’t too buttery and there was a lingering mild saltiness to it. We didn’t however, detect any sweetness from the caramel. But that aside, we felt that the Chocolate Caramel Tart displayed every bit of freshness and was a simple tart to enjoy and savour.

Chocolate Almond Tart

Chocolate Almond Tart

Chocolate Almond Tart ($4.20) – The Chocolate Almond Tart was similar to the Chocolate Caramel Tart, except for the presence of the almonds. The almonds were toasted and hence had a mild fragrance to it. The nuts were very fresh as well, providing that additional crunch to the smooth and sweet chocolate ganache.

Bombe

Bombe

Bombe ($5.80) – The Bombe has got to be the most attractive cake on the counters of Ciel. This dome shaped cake, with its shimmering chocolate case, was every chocolate lover’s sweet spot. The inner core consisted of a rich chocolate mousse – not overwhelmingly sweet, the chocolate taste was evident, simply finger licking good. Fresh blueberries were embedded within the mousse, acting as sources of sour, juicy, refreshing goodness. The dome was seated atop a layer of hazelnut feulletine base, which was crunchy, with a slight nutty fragrance. This was our most favourite cake from Ciel.

Sel

Sel

Sel ($4.80) – The Sel comprised of 2 components – the t0p layer of dark chocolate ganache (which was similar to that in the tarts) and a layer of sea-salted buttery shortbread base. The saltiness was quite evident in the shortbread crust. However, contrary to our expectations, the base wasn’t crunchy at all. In fact, it had more of a soft, bread-like texture. In addition, we felt that the lingering saltiness of the base reduced the chocolately goodness of the ganache.

Ciel Patisserie
#01-1444, Blk 124
Hougang Ave 1

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Written by foodphd

May 8, 2013 at 8:40 am

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