The cake was the Tarte Halloween from Frédéric Cassel at Ginza Mitsukoshi for their usual 756 yen. This is a chocolate ganache tart with passion fruit. I had trouble identifying the fruit when eating it and convinced myself that it was yuzu, since that's a theme this week, but I can't remember what passion fruit tastes like. Not something I've worked with or had growing up (or yuzu, either). Whatever it was, it was strong and acidic and they seemed to balancing that by a lot of sugar, so that the chocolate didn't have much of a chance. It was good, but I wasn't really into the super sweet citrus taste. This is the first cake of theirs that I didn't think was at least excellent, but they are still number two with me, after Jean-Paul Hevin, for new cakes. But, also, the orange layer on the outside was gummier than I like. This cake matches a trend I've seen more in bakery goods, that things made to meet a design goal usually aren't anything special on the taste side (usually, because they're for children). Unfortunately, I'm down to the holiday specials at Dalloyau, I think, although they have "choux" creme cubes, but though I may ultimately try one, I don't need to consider it a cake if it turns out to be basically a bread creme puff. Anyway, if Sweet Sonobe is willing to try the Dalloyau pumpkin cake, I am, although I think I'll try the ghost-shaped apple (?) one first.Subscribe To
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Thursday, October 20, 2016
Frédéric Cassel, Tarte Halloween
Well, I was reasonably successful tonight, although not everything went perfectly. For the run, I was going too fast, with the first kilometer closer to 10 km/h, although I got the rest of the way out down to closer to 9 km/h. Was a little tired from yesterday, so fatigue is starting to become a factor at these speeds. On the way back, it's more uphill (though the elevation difference is still only tens of meters over 5 kilometers), and the strong wind was against me, so I just barely got it closer to 8 km/h. Tomorrow I'll rest, not only because of wanting to stay within my running budget (which is now about 40 km/week at 9 km/h), but because I'll go out several hours early on Saturday.
The cake was the Tarte Halloween from Frédéric Cassel at Ginza Mitsukoshi for their usual 756 yen. This is a chocolate ganache tart with passion fruit. I had trouble identifying the fruit when eating it and convinced myself that it was yuzu, since that's a theme this week, but I can't remember what passion fruit tastes like. Not something I've worked with or had growing up (or yuzu, either). Whatever it was, it was strong and acidic and they seemed to balancing that by a lot of sugar, so that the chocolate didn't have much of a chance. It was good, but I wasn't really into the super sweet citrus taste. This is the first cake of theirs that I didn't think was at least excellent, but they are still number two with me, after Jean-Paul Hevin, for new cakes. But, also, the orange layer on the outside was gummier than I like. This cake matches a trend I've seen more in bakery goods, that things made to meet a design goal usually aren't anything special on the taste side (usually, because they're for children). Unfortunately, I'm down to the holiday specials at Dalloyau, I think, although they have "choux" creme cubes, but though I may ultimately try one, I don't need to consider it a cake if it turns out to be basically a bread creme puff. Anyway, if Sweet Sonobe is willing to try the Dalloyau pumpkin cake, I am, although I think I'll try the ghost-shaped apple (?) one first.
The cake was the Tarte Halloween from Frédéric Cassel at Ginza Mitsukoshi for their usual 756 yen. This is a chocolate ganache tart with passion fruit. I had trouble identifying the fruit when eating it and convinced myself that it was yuzu, since that's a theme this week, but I can't remember what passion fruit tastes like. Not something I've worked with or had growing up (or yuzu, either). Whatever it was, it was strong and acidic and they seemed to balancing that by a lot of sugar, so that the chocolate didn't have much of a chance. It was good, but I wasn't really into the super sweet citrus taste. This is the first cake of theirs that I didn't think was at least excellent, but they are still number two with me, after Jean-Paul Hevin, for new cakes. But, also, the orange layer on the outside was gummier than I like. This cake matches a trend I've seen more in bakery goods, that things made to meet a design goal usually aren't anything special on the taste side (usually, because they're for children). Unfortunately, I'm down to the holiday specials at Dalloyau, I think, although they have "choux" creme cubes, but though I may ultimately try one, I don't need to consider it a cake if it turns out to be basically a bread creme puff. Anyway, if Sweet Sonobe is willing to try the Dalloyau pumpkin cake, I am, although I think I'll try the ghost-shaped apple (?) one first.
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