Wednesday, July 9, 2014

Copper Pots & Cream Puffs at Flourish

Formerly at Chinatown Complex Food Centre, Village of Sheue Puffs has metamorphosed into a cosy takeaway cafe christened "Flourish" (after that necessary ingredient and a bible verse) with that rare few seats for fortunate souls. The piece de resistance remains the choux puffs with generous dollops of wet and milky fillings that are just the right amount of sweetness. The outer puff casing reminded the lioness of the old school ones from traditional local bakeries that grandma used to lavish on her as a kid in exchange for, what else, good grades of course.

With a bigger kitchen space, Flourish hopes to pamper sweet toothed folks with a hopefully more extensive repertoire of bakes; cakes and pastries like the garden-fresh Basil & Lemon Zest, Louise Bar, and Carrot Cake will make the occasional guest appearances for now. Puker up, the lions also hear that the lemon tart, made from freshly squeezed lemons, has emerged a favourite as well. For the office crowd in the area, savouries like Provencal quiches are also available from the kitchen of a former financial institution minion turned baker who was inspired by her travels touring traditional French patisseries and short stint in a farm-restaurant in Japan.

The signature cream puff is made with real vanilla pods whereas the
salted caramel is a well-balanced pleaser.
A huge copper pot is an indispensable companion for making the
creamy puff fillings here. Fun Fact 101: According to the chef, she has
tried hand-beating the fillings in other types of pots but they all end up burnt!
Copper ensures an even distribution of heat as it's great conductor.
Martha Stewart wannabes, check out the love affair for copper pots here:
So pretty!

1 Tanjong Pagar Plaza
Singapore 082001

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