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2012-07-26
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I paid a visit to the rather new patisserie, Passion by Gerard Dubois, earlier. They have a variety of cakes, pastries, bread… they have have a deli corner with a wide range of salad, sandwiches and cooked food. Behind the deli corner is an open-kitchen where the patisserie chefs work.我在上星期到訪了這間比較新的餅店，他們賣的東西很多，有蛋糕，包點，多種甜品～另外還有很多熟食，沙拉，三明治等。小食吧的後面是開放式的廚房，能看見師傅們在現場工作。For the first time, I picked their Le Chocolat cake which looked really appealing to my eye. I thought it was wholesomely chocolaty b
我在上星期到訪了這間比較新的餅店，他們賣的東西很多，有蛋糕，包點，多種甜品～另外還有很多熟食，沙拉，三明治等。小食吧的後面是開放式的廚房，能看見師傅們在現場工作。
For the first time, I picked their Le Chocolat cake which looked really appealing to my eye. I thought it was wholesomely chocolaty but in fact it had lemony citron filling inside. I personally found the zesty flavour too overwhelming thus drowning the taste of chocolate. But the chocolate mousse itself was really smooth, rich and creamy which is something I appreciate. I was scooping out the outer layers to get the chocolaty part before I dug in for the sourness. There was a teeny weeny bit of sponge cake in the bottom layer but it was rather dry. I would have enjoyed the cake more if it were less sour and if it had a crust. Somehow I find the cake “imbalanced”.我挑了這個外貌漂亮的巧克力蛋糕，也沒有問是甚麼口味便要了一件，本以為是濃滑的巧克力蛋糕其實內藏玄機，夾心是超級酸的檸檬餡！覺得這麼酸的餡料與既甜且濃的巧克力慕絲不太配，若是採用微酸的水果或是榛果效果會較好，味道會比較平衡。不過慕絲真的很軟滑，而且朱古力味很濃。餅底是一層薄薄的海綿蛋糕，比較乾身，我還是喜歡脆身的餅底。
I bought a mille feuille for my mum immediately after I finished the cake. It was 33C out there and I held the paper bag all the way from Wanchai to Causeway Bay to meet my mum. Surprisingly, it was still crispy and delish by the time we gobbled it up on the street which was more than half an hour later. (sorry, too rush for photo taking) The caramel custard between the layers melted a little but it was still yummy! It was so good that my mum went back the next day for another mille feuille! Trust my mum, she’s a mille feuille monster and she herself makes amazing mille feuilles. If she thinks it’s good, it’s good for real!吃罷糕我買了一件千層酥給母親。當時天氣有３３度，我手持千層酥從灣仔乘地鐵一直到銅鑼灣，我們在街上急不及待把紙袋拆開，一口咬下，千層酥竟然還是鬆脆的（面頭塗了糖漿保存鬆脆感）！（太趕了連相片也沒拍） 焦糖味的吉士溶了一點，但還是很香甜（重點是沒有焦糖煮過頭引起的苦澀味），質地很滑很細緻。把母親大人很滿意呢，
As for me, I got this Nutty Chocolate cake (I think it is called Nuit?) on the next day. Again, the mousse was really smooth and creamy. Apart from the chocolate flavour, there were nut brittles in the cake which makes the chocolate cake less boring. Similarly, I wish they had a crust at the bottom! I think it would have perfected the cake. Anyhow, I think this cake is much better than Le Chocolat.我隔天又回到店裡買了巧克力蛋糕，這次點的是有果仁味，慕絲依然軟滑，吃下去有很微小的果仁碎，不過我個人還是鍾愛有一層碎餅底或夾心的蛋糕。整的來說果仁口味是要比檸檬要好啦，朱古力味道果然是跟果仁更相配嘛。
I hope to try out more Passion cakes and pastries soon as it is quite convenient to get there (right opposite to the Southorn Park and the MTR Wanchai Exit). They have many choices as you can see from the pictures so I guess it will take a while before I get bored of this shop! ;)Passion的選擇很多，應該不會太快膩掉的，所以想遲下再到店舖試其他款式的糕餅，反正位置在灣仔地鐵站附近（修頓球場對面），要再訪不是難事吧。;)
題外話/補充資料：
有餐枱，不收加一，但座位有限，先到先得
有售飲料及咖啡但味道一般，另有鹹點供應
Limited seats available, first come first served
Drinks and coffee available but taste is average. Savory pastries and snacks available.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
