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.
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.
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.
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).
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.