Showing posts with label Mille-feuille Finger Kaki. Show all posts
Showing posts with label Mille-feuille Finger Kaki. Show all posts

Wednesday, November 28, 2018

Cake-off: Jean-Paul Hévin's Bergamot over Frédéric Cassel's Mille-feuille Finger Kaki

Saturday, was no running, but I did get to a café on my neighborhood running map, Janat in Jinguumae, south of Omotesandou road and had lunch with tea and cake. The cake doesn't really count as fresh cake, but rather is the hard cake served with sauce or whipped cream common in café. Pyramide Aztèque, which is chocolate with roasted bananas. It was good, which is better than it might have been, but it didn't convince me that bananas are a great idea.
The other cake is called Madagascar, and was the cake of the day, so cheap with lunch. I had last than half of this one, but thought it excellent. It's vanilla. The caramel sauce with peanuts was a good complement to this dessert inspired by a traditional cake.



As the year comes to a close, I'm trying to fit in more cake-offs. Sunday's was to squeeze in Cake-off: Jean-Paul Hévin's Bergamot, which is seasonal, so it might end Friday. I had planned to wait until Wednesday, but we were buying cake at JPH anyway, so I got the Bergamot and then, when I ran, did a short run over to Frédéric Cassel and home for the Mille-feuille Finger Kaki so I could do a second round. Still enjoying the mille-feuille, but JPH's standard design applied to orange definitely suits me, so it gets its first win.

Monday, I tried running down to Hiroo by the long way along my neighborhood course as a one-way to officially add/update some loops, but it was mostly a fail, not because I couldn't run but because my planned route was flawed. I picked up some information, though, so it's all good, though it took a couple hours. I didn't get cake, but went to Isetan to get a pastry from Arcachon, who visited until Tuesday. All that was on offer was a couple baked tarts, so I got the Tarte Agrume which is the greater citrus family, though it also featured pistachio. It was definitely good, but my interest in these types of tarts is limited.


Sunday, November 25, 2018

Cake-off: Origines Cacao's Tarte Caramel Chocolat over Frédéric Cassel's Mille-feuille Finger Kaki

Friday, which was Labor Thanksgiving Day, I was free most of the day, so I took a long run, which ended up as 3.50 hours of running, which is the longest for a while. There was some walking and several photography stops, plus 4 snack, but most of it was a one-way neighborhood course run, so not a lot of waiting at lights until the end, when I headed from near the US Embassy to Ginza.

I did a lot of loops together, so it took so long. On the way, I headed down to Roppongi 7 again, because I had forgotten to verify a shrine. On the way back, I stopped at Mercedes Me, which is a café at the Mercedes dealer across from Tokyo Midtown, for the first snack. I got their Pain aux Raisins, which was good, though on the dry side.

Once  I got back to the main route, I could do the newly added Akasaka 8 loop, added to pick up a little park on the corner next to the elementary school. There is also a cake shop on the north end, but I think I went in too early (though the door was open), as there was nothing on display at all except samples of top designs. It's a place for decorator cakes, so I don't know yet whether they have anything ready to eat, though it's also a café, or whatever the guy there can manage, looked like. I also reconfirmed that I know the Akasaka 7 loop. Together they form a sort of shortcut across the main Akasaka-Azabudai-Roppongi-Toranomon loop, though that day I was doing the full loops back to where I started and didn't want to run twice over the same part of a loop, so I stuck to the main loop. I also reconfirmed the Motoaksaka loop and took the link up along the Akasaka Palace grounds to visit the Yotsuya East loop, though I was blocked by people directing traffic for people visiting the palace, so that part wouldn't be allowed by my rules if they were normally there. From there, I did the Akasaka 3 loop, and then over to the Nagatachou loop (though I had to double back to fix an error on the far side of the loop, since I turned to soon). From there, I went up north and did the Hirakawachou-Kioichou loop and took the long detour around Sophia University to get to my tiny Koujimachi loop, which is the farthest out on the course of the places I visited, so it's definitely out of order in terms of distance but was convenient to the other loops I was doing. After returning to Akasaka, I followed the main course down to the final loop to confirm, what I call the Akasaka east loop, which is just north of the U.S. Embassy Tokyo.
On the way there, I stopped at the Pierre Gagnaire shop and got a Pain au Chocolat. To be honest, I had eaten most of it before realizing it (because I was thinking of something else, not because I wolfed it down, which would have made quite a mess, since it had fairly delicate layering). But I'm fairly sure that it was excellent, which is why I wasn't thinking so much about it.

From there, I ran to Ginza, got my cakes, and returned home by train. I was tired, so after I organized them on the plate, my hands weren't too steady and there was an accident, so no pictures. Some caramel was lost, but I was still able to do the first-round cake-off for these too recently tried cakes and declare that I like the caramel chocolate tart best, though in my condition I was noticing that I could have used a higher drink-to-sugar ratio.





Wednesday, November 21, 2018

Frédéric Cassel: Mille-feuille Finger Kaki

Tuesday, since the once-a-week applies only to new cakes, I went back to Frédéric Cassel and this time got the new mille-feuille, the Mille-feuille Finger Kaki. This was a full run both ways, and I used my eco cake bag from Ryoura. It's been a while since the Mille-feuille Finger has been part of the line-up. Previously, this was part of the regular monthly "Inspiration", but actually this month's inspiration has no individual cakes and this mille-feuille is separate with an unclear cutoff day.

The visible fruit is persimmon. Not sure what the gelatin cubes are. The main filling is yuzu cream, rather than mascarpone cheese, like in the old versions.  The whipped cream on top is flavored with houjicha (roasted green tea), so it's got lots of Japanese elements. Accordingly, I ate with green tea rather than the usual western/Indian tea. Bien E. has me used to different fruity mille-feuille, which is probably why I could appreciate this and consider it great. I guess it's going to be a Ginza first-round cake-off next.