Food Picks: Yuletide cake from Paul Bakery

By Rebecca Lynne Tan

The Straits Times

Sunday, Dec 22, 2013


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With the festive season in full swing and a myriad of things to tuck into, it can be hard to decide what items are really worth the calories, especially when it comes to log cakes. I go weak when I see chocolate logs. This year, I am liking the Buche Craquant ($69.90, above) that Paul Bakery has rolled out to celebrate the season.

It is made with a dark chocolate sponge and praline chocolate ganache. Layers of airy sponge are sandwiched between lush chocolate ganache, and there is also a layer of crisp feuilletine which gives the cake an added crunch. It is luxurious without being too heavy or cloying. But bear in mind that it has to be served and eaten cold - leave it out for too long and it gets mushy.

The bakery's other cakes include the Buche Coussin ($69.90) - chocolate mousse and speculoos biscuits topped with hazelnut cream; and the Igloo ($65) - a duo of white and dark chocolate mousse with plain genoese sponge and hazelnut craquant.

Where: Four outlets islandwide include Ngee Ann City, 391 Orchard Road, 03-16/17, tel: 6836-1914; Tanglin Mall, 163 Tanglin Road, 01-16/17, tel: 6736-3205; Ocean Financial Centre, 10 Collyer Quay, 01-01, tel: 6634-9068; and Westgate, 3 Gateway Drive, 01-05, tel: 6369-9082
MRT: Orchard, Raffles Place and Jurong East
Open: Ngee Ann City - 9am - 9.30pm (Mon - Thu & Sun), 9am - 10.30pm (Fri & Sat); Tanglin Mall - 8am - 9pm, daily; Ocean Financial Centre - 8am - 9pm (weekdays), 8am - 3pm (Sat), closed on Sun; Westgate - 10am - 9.30pm, daily
Info: Go to www.paul-singapore.com


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