Yesterday, I had to work late, so I did a cake-shop-less training run. This time, it was an actual training routine, not just a person challenge: I ran slow (9 km/h) about 1.5 km then about as fast as I could for 1 km (>13.5 km/h), then walked for about 3 minutes and ran as fast as I could again for 1 km (just short of 13.0 km/h). Then, without a break, I jogged at the slow speed again for about 7.5 km. This is supposed to train the body to burn fat more efficiently, which is important for long-distance running because you'll run out of stored sugar if your body can't burn fat at your running speed (it can't generally burn fat when you run too fast, but what counts as too fast depends on training). It was a good run: I did the speed part at the Gaien course and then sort of followed the green stop signals, intending to do a lap around Akasaka Palace but instead doing a lap around Aoyama Cemetery, which is nice on the east side, not so much on the south side, and then just sort of isolated on the west side. As a substitute for fresh cake, I made canelé again. Now that I have the recipe right for my molds and oven, I varied it by using brown sugar (and accidentally a little too much rum), but I think I should stick with regular granular sugar, though it does not matter much except for the color. My next variation will be to lower the temperature and cook them longer, as the middle is very soft, which I like, but I'd like to see what my other options are.
Today, I could leave work on time, so I could go down to Paris S'éveille as planned (Monday's planned shop is closed today, so I'm shifting that to Wednesday, if nothing comes up). I couldn't speed through Omotesando so well this time, though I did make one difficult light, as I was still tired. But I could do the about 11 km each-way run at 10 km/h down and 9 km/h back without pushing too hard in general, so it was okay. I worked on a smoother pace so I don't wear out my hip from the impact on long runs, like I did in my recent failed 50 km attempt. I chose Fondant Chocolat (450 yen), which borders on being a baked good/pastry, but I know it's good and the unblogged "cake" alternative was a fruit tart that I'm not optimistic about (if/when I eventually get it, I should eat in or at least eat it in the neighboring park area, as it definitely doesn't look like it would travel well). I ran it home and microwaved it 20 seconds, as recommended. The inside is essentially thick chocolate sauce/cream, with only a relatively thin outside baked layer. It is great and I would not be afraid to pair it against other great chocolate cakes.
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Went looking for a pastry and at the second stop got a Chocolate Canelé Fondant (plain) from Hi-Cacao for the first time. They're part of a network of food and clothes shops, so not really a step up from a chain coffee shop, but chocolate isn't such a bad theme. Not sure that this shouldn't count as fresh cake, since that's what I count fondant as usually, but for 180 yen I'll let it be pastry, since that's how I categorize canelé usually. Basically, it's a thin canelé sheel filled with chocolate cream, which isn't a bad thing. Also, coco powder on the outside. I made this one travel too long in my backpack with too little protection, but it was still good, if not compelling. For fresh cake, I'll probably try their heated (the menu says fresh-baked) fondant.
It's hard to compare chocolate cake (the pear does not have much impact, less even than I remembered) and what tastes like (great) rhubarb pie. The important thing is that I still think both are great, so they stay in the cake-off competition, but I have to pick a winner and I'm more interested in how the chocolate cake compares to similar cakes than how the rhubarb tart plus mousse cake compares, so I'll take that as I sign that, for me, the fondant wins. Still, I look forward to second-round match-ups of both around this time next year.
Today, I could leave work on time, so I could go down to Paris S'éveille as planned (Monday's planned shop is closed today, so I'm shifting that to Wednesday, if nothing comes up). I couldn't speed through Omotesando so well this time, though I did make one difficult light, as I was still tired. But I could do the about 11 km each-way run at 10 km/h down and 9 km/h back without pushing too hard in general, so it was okay. I worked on a smoother pace so I don't wear out my hip from the impact on long runs, like I did in my recent failed 50 km attempt. I chose Fondant Chocolat (450 yen), which borders on being a baked good/pastry, but I know it's good and the unblogged "cake" alternative was a fruit tart that I'm not optimistic about (if/when I eventually get it, I should eat in or at least eat it in the neighboring park area, as it definitely doesn't look like it would travel well). I ran it home and microwaved it 20 seconds, as recommended. The inside is essentially thick chocolate sauce/cream, with only a relatively thin outside baked layer. It is great and I would not be afraid to pair it against other great chocolate cakes.
The cake I chose was Fondant Chocolat aux Framboise, for 460 yen, which was great. This is a chocolate cake that I can get behind. Inside is all chocolate mousse-like filling (at least after sitting in the refrigerator with an ice pack next to it for a couple hours) rather than the more liquid kind of fondant. The raspberry is just what you see on top with the raspberry cream, which is the right amount for me: still raspberry flavor, but it doesn't take over. Now I have to call them "worthy", so I have to go back tomorrow and try again to get something their last day (I wasn't that lake, but the selection was small, and last week when I tried, they were completely sold out of fresh cakes).
