Morsels of Delice •
12 Sep 2014 • 51 reviews • 1 follower
With Flor, it is like falling in love in a two-timing, no, eleven-timing fashion, all of them taste so good and heavenly (soft, complex, flavourful yet light on the palate). The amalgamation of fresh ingredients with different textures and tastes are in perfect harmony to create a form that tastes like no others. The ice mango cheese tart may looks ordinary, but it taste pretty good.
A summary on the cakes:
Napoleon - Layers of fresh cream sandwiched between puff pastry and moist sponge works beautifully. Multi-dimensional texture and taste serves to excite the palate. One of the stars.
Waguri Millefeuille - Chestnut version of Napoleon. The inclusion of the sweet, fragrant, nutty cream of chestnut makes this cake unbelievably sublime. A must try.
Strawberry Souffle - This cheesecake is of melt-in-your-mouth texture. The wonderful taste and aroma of cream cheese is distinct yet subtle—one of the best cheesecakes in SG.
Fromage Blanc - More for cheese lovers. Not exactly sweet, the tangy taste of the rare cheese will please those who're looking for a quality, not-so-sweet dessert. The addition of blueberry jam accentuate the wonderful taste of cheese.
Berry Berries - Flor's rendition of the Strawberry Shortcake. Absolutely flawless due to the use of quality ingredients.
Mont Blanc - This is Waguri Millefeuille without the puff pastry. Waguri Millefeuille wins in terms of texture, but Mont Blanc is good since less mess resulted from cutting the puff pastry.
Orange Rare Cheese - I had never like orange nor food associated with orange, but this cake totally changes that. The orange and rare cheese combination yields a somewhat refreshing, unique dessert: delightful.
The Blue Donut - A cake filled with lots of mousse. I love this one for its unique yet alsolutely pleasing taste that marries yoghurt and vanilla together to create the sweet, yet slightly zesty bliss. I'm not sure if it's due to the addition of the Butterfly Pea Bloom or the blue colour that I find the cake to be refreshing to eat.
Murasaki Hime - I always like creativity infused into food, so this cake made from sweet potato is a winner in my eyes. The earthy aroma and texture gives an interesting dimension to the taste.
5 o'clock fromage - Kind of like Fromage Blanc, except the base is made with chocolate cookies crumbs. Still prefer Fromage Blanc since the chocolate does not go well with the cheese. Eat separately to fully enjoy the cheese mousse.
Marron Pie - This one looks ordinary but the taste is out of this world due to the intense flavour of butter, chestnut and almond.
To further seal the deal, the service staffs are so friendly, enthusiastic and full of smiles, it is hard not to love this quaint, charming little patisserie.
I can't wait to visit Flor again, just to savour the wonderful cakes there again.
For photos, visit my blog at http://morsels-of-delice.blogspot.sg/2014/09/flor-patisserie-duxton-hill-search-for.html