PAUL LAFAYET

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A colleague bought me this Paul Lafayet Crème Brûlée as my afternoon tea.Crème BrûléeThis Paul Lafayet Signature Crème Brûlée was placed nicely in a heavy container marked with its name. There was silky smooth custard with fresh Madagascar vanilla, egg and it was topped with crisped golden caramelised sugar.  I didn't eat immediately as I was still full and the caramelised sugar had dissolved into liquid already. Yet the custard was really smooth and tasty. It tasted particularly great after bei

Thanks to my cousin, who gave me a gift voucher, I got to try out this signature Paul Lafayet Crème Brûlée. I was a bit surprised to see the snowy white top when I was at the shop, but then upon ordering, the shop assistant used a blow torch to create a hardened layer of caramelized sugar on top. Cool! And I was recommend to enjoy the dessert within 30 minutes.The first spoonful of this creamy dessert already gave me a foodgasm! It was so smooth and delightful! The light milky flavor wouldn’t le

Paul Lafayet既Creme Brulee簡直係佢地既signature，每隔一排就會口癢想食。-店員會好熟練咁係你買既時候先係表面放上焦糖，再用火搶燒，望住d焦糖慢慢變色，成件事好治癒🤣🤣，最佳品嘗期限根據店員建議，係45分鐘內要進食。另外就算你買得一件甜品都會有紙盒同紙袋，如果想買比人都會好得體。-好中意佢個口感，好creamy好滑。再加上會落左唔小雲呢拿粉，令到佢更香，而且佢唔會話好甜，食落好膩咁，完全係岩岩好，真係會忍唔住一試再試。

冬天都想著冬眠去，整個人沒有生氣似的，惟有甜品、甜品和甜品才能在我生活中添上色彩。今天一口氣買了四種Paul Lafayet的精緻甜品，就奢侈一下啦！Crème Brûlée為Paul Lafayet的招牌甜品。上面的焦糖是買時即燒的，需要在黃金45分鐘以內吃，否則放涼就不好吃了。光看照片，已經像一個暖暖的月亮，冬天吃暖在心。裏面不會過甜，好creamy，裏面超多的雲呢拿黑色點點已經知道用料十足，簡直媲美酒店甜品。Apple & Red Fruits Crumble又是另一Signature。在微波爐叮三十秒，Crumble面香得難以置信。裏面的主體是以烤焗的蘋果粒，加上以紅莓、藍莓和士多啤梨蓉，每一粒新鮮的蘋果已經染成紅紅的，酸酸甜甜，不到半分鐘已經KO了。通常吃完Crème Brûlée、Apple & Red Fruits Crumble，我也會把瓷兜洗淨重用，放一些小物，放在公司就放萬子夾，方便而美觀。Mango & Pistachio Dome上面的是開心果馬卡龍，不過可能太小，吃不到味道。外面的芒果皮，感覺比一般的水晶皮整得充實，反而似直接把芒果肉放上去的，一點也不酸，微甜