FLOR Patisserie sends our prayers and thoughts to all affected in the Japan disaster.
In our part to help with relief efforts in Japan, we have prepared a donation box (from Red Cross) which we hope to return filled and heavy with our support and compassion. Therefore, we invite all of you good people to join us in our efforts in helping Japan through this difficult time.
Please donate! =)
In the month of March 2011, we introduce four lovely additions to FLOR's large family of fresh cream cakes, the pristine Wakakusayama, healthy Fruits Yogurt, playful Chocolate Pudding and decadent Strawberry Gratin. (after weeks of careful testing and tasting!) Allow me to enlighten you on each of their unique yummy goodness!
Wakakusayama (若草山) refers to the famous three continuous mountains in Nara, Japan (Chef Yamashita's hometown), known for their stunning wide expanse of green pasture. Here at FLOR, we have modeled our own Wakakusayama after the green mountains by piping kyoto-uji matcha cream over the impossibly soft, honey-infused green tea sponge, which is swiss-rolled with our own home-made red bean cream. Very cool isn't it? This is my current number one favourite fresh cream cake (I love! love! love! green tea with red bean!).
Oh yes, if you find the six-syllable wa-ka-ku-sa-ya-ma difficult to pronounce, you can always call it the green tea roll cake, we totally understand. =)
The Fruits Yogurt is designed specially for cake-loving people who struggles with the calorie issue on whether to eat (and satisfy that daily craving for cakes and all things sweet) or not to eat (and take consolation in having to run less on the treadmill). Well, listen closely, this healthy cake combines white, silky yogurt mousse (a layer of soft sponge hides in there somewhere) with refreshing passionfruit jelly and a bouquet of fresh fruits on the top. Does it remind you of a fruit salad with yogurt already? That's right, we took it and turned it into something sweet and pleasing without the guilt-trip.
I love a good creme caramel. I love its gelatinous texture and how even as you cut into it, it may wobble dangerously but never falls. That was why I was shocked when Chef Yamashita stuffed the entire creme caramel into a cup! (I may never see a creme caramel wobble again!) However, when Chef Yamashita filled the cup with chantilly cream, sponge and a light chocolate cream, hence transforming it into a pudding, I saw the light. Eating creme caramel is not about watching it wobble, it is about appreciating the smooth, lump-free texture, and how its lovely notes of caramel harmonizes so well with the not-too-sweet chocolate cream. On a warm day, you can even feel its chilly touch as it slides down your throat effortlessly.
The etymology of "gratin" in French language means "to scrap" as of the "scrapings" of bread or cheese (featured in the French classic gratin dauphinois). At FLOR, we "scrap" hard nougat and scatter them atop a wide shallow bowl of rich custard cream and macerated strawberries (and sponge that is soaked in strawberry syrup). Hence the play of contrasting textures, the thick luxurious custard cream and delicate, crunchy caramels of almond (hard nougat). It is not unlike eating creme brulee, a re-interpreted version of one, except that our Strawberry Gratin comes with a whole lot of fruits to take the edge of the richness (of the custard).
There you go. FLOR's 4 new members are eagerly waiting to make your acquaintance. =)