Antoinette’s La Croissanterie Series Finale

Antoinette’s La Croissanterie Series Finale

Antoinette - Finale of La Croissanterie Series - Groupshot

For the finale of Antoinette’s splendid La Croissanterie Series, Chef Pang Kok Keong releases not one, not two, but three viennoiseries to his already formidable lineup.

These three new croissants will be made available first at Antoinette’s Penh’s outlet today, 4 April onwards, at 11am every weekday and 10am every weekend, then at Mandarin Gallery, 11 April onwards at 12pm.

Antoinette - Finale of La Croissanterie Series - Quatre Fromages (4 Cheeses) Croissant

The rave-worthy must-try, and also my personal favourite, from the trio is the Quatre Fromages Croissant ($6) of aged Cheddar, Gruyère, Parmesan and Mozzarella that oozes a thick, creamy and rich ‘lava’ filling.

A brilliant exercise on balance, the savoury, slightly salty flavours contrasts the crisp, flaky-buttery croissants superbly like a well-matched tennis tournament rally that you simply can’t peel your eyes off.

Antoinette - Finale of La Croissanterie Series - Quatre Fromages (4 Cheeses) Croissant Closeup

Antoinette - Finale of La Croissanterie Series - Charcoal Kaya Croissant

A close second is the Charcoal Kaya Croissant ($6) that is filled with Antoinette’s signature Queen’s Kaya. The unbelievably light yet flavoursome housemade kaya, a recipe created last year to celebrate the SG50 jubilee, made with coconut cream and pure pandan juice.

Antoinette - Finale of La Croissanterie Series - Charcoal Kaya Croissant Closeup

A recipe created last year in celebration of the nation’s SG50 golden jubilee, the unbelievably light yet flavoursome housemade kaya (made with coconut cream and pure pandan juice with no artificial colours or flavouring) goes back to our roots of charcoal-toasted kaya bread and is served in a bamboo charcoal-infused croissant.

And if you can’t get enough of this French-inspired kaya, diners may also buy a jar at $8 (available at both Mandarin Gallery and Penhas Road outlets).

Antoinette - Finale of La Croissanterie Series - Matcha Croissant

For fans of matcha, Chef Pang presents the Matcha Croissant ($6). Prepared from the finest of matcha powders sourced from the city of Nishio in the Aichi prefecture of Japan, the delicate filling is spotlights  that distinctive, pleasantly bitter edge in the midst of a subtle sweetness.


The Quatre Forages Croissant, Matcha Croissant and Charcoal Kaya Croissant will be made available first at Antoinette’s Penh’s outlet today, 4 April onwards, at 11am every weekday and 10am every weekend, then at Mandarin Gallery, 11 April onwards at 12pm.

Jazpster
Jazpster

What started out as just something fun for Jasper has developed into a passion for food over the years. Always having weird urges to take pictures of other diners’ food, he is used to being forcefully restrained by dining companions, but has yet to have security called on him. Jasper is open to all sorts of cuisines and dishes, and is always on the lookout for a good meal or deal. To him, an ideal restaurant is one that combines good food, friendly service and a warm ambience. "Food is all about the dining experience."

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