Apple turnover at ground public

The apple turnover was really buttery that you could smell it and the greasiness seeped through the base of paper bag and made it transparent.


Anyway, the puff pastry was too thick and the butter taste was too strong.
The apple filling fared better because it was quite tart but it was apple puree and not pieces of apple.

Rachel's Palmiers

Shop: Rachel's cookies

Thank you Mjqueen7e for getting me these palmiers.

The box is beautifully designed with a butterfly that is also part of the box.


★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Rachel's Palmiers:



The palmiers were really delicious, they were flakey and buttery.
It was slightly sugared on the edges but not too sweet.
The palmiers had many layers which made it really delicate and flakey.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

Apple cream pie @ Little Mermaid Bakery

Got this because I like apple and puff pastry.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Apple cream pie:

 

Visually it looked nothing like an apple pie even though it was labelled apple cream pie.
It actually looked like a sausage roll.

 

I was hoping it would taste like an apple turnover which has apples and cream inside but there was no cream inside.
From the labelling it said there was crispy apple and hokkaido cream custard cream inside it.

 

 

Overall I found it too sweet especially the custard which was slightly sickly.
If they had used unsweetened cooking apples it would have balanced out the sweetness.
The puff pastry was slightly too buttery.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

Creme brulee tart @ La Rose Noire Bakery

As usual the products here do not disappoint.

The creme brulee tart was a new item so I tried it.

 

 

It literally tastes like a flattened egg tart but much better because it was topped with crushed pistachios, dessicated coconuts and glazed.
The pastry was flakey, delicate and gently flavoured with butter and sugar.

Impressive Chinese sausage roll by Maxim's bakery

Went past Maxim's and saw these sausage rolls which looked really nice so decided to get them.
I was really lucky because they just came out of the oven, had they not, they would have tasted totally different, the pastry would be hard and clumped together.

The appearance and filling is quite similar to an English sausage roll, however the pastry is slightly different and the sausage meat inside is different.

 

 

The filling here was quite nice, there was lots of herbs in it just like an English sausage roll, however the meat used was leaner which was good but not as soft as the English filling because less fat was used.

 

As for the pastry, there were less flakey layers than the English sausage roll and it smells different because the butter/ lard used was different.
That was why it tasted nice freshly baked because when it cools down the thick pastry becomes hard.
The major difference with Chinese pastries is that there is always a gaping hole in the middle between the filling the pastry.