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Consistency, the key.....
2018-06-30 397 瀏覽
It's been a while since I last visited a Passion by Gérard Dubois branch so I thought it's about time to check out what they have new in their pastry collection. There was one new item in their lineup, a salted caramel cake with rum raisin coffee jelly which really wasn't my cup of tea so I went with a couple of old friends.Mango Mont Blanc ($45) - Mom's favorite. Underneath the chestnut vermicelli were whipped cream and mango compote, providing a nice mix of sweetness and acidity."Passion" Coco
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It's been a while since I last visited a Passion by Gérard Dubois branch so I thought it's about time to check out what they have new in their pastry collection. There was one new item in their lineup, a salted caramel cake with rum raisin coffee jelly which really wasn't my cup of tea so I went with a couple of old friends.
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 Mango Mont Blanc ($45) - Mom's favorite. Underneath the chestnut vermicelli were whipped cream and mango compote, providing a nice mix of sweetness and acidity.
Mango Mont Blanc
$45
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 "Passion" Coconut ($42) - This creation first debuted in 2016 but I've never got to try it until now. As the name also indicated, it's a combination of coconut and passion fruit.
"Passion" Coconut
$42
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 I like the silky coconut mousse working well with the passion fruit filling. The coconut dacquoise on the bottom added some contrasting texture. Not bad.
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 Consistency has always been the key to Passion by Gerard Dubois's success and they proved it once again with two pretty well-prepared pastries.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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    Mango Mont Blanc
    $ 45