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5 Times Antoinette Launched On-Trend Desserts, And Nailed It

Trendy desserts? Pastry chef Pang Kok Keong does it again with the launch of the new range of Castella cakes at Antoinette.

2017-07-20 16:28:40 2017-10-10 14:57:02
Range of new castella cakes at Antoniette
Range of new Castella cakes at Antoinette

So Castella cake appears to be the dessert du jour this summer. The simple sponge cake originating from Spain and made popular by the Japanese and Taiwanese, are flying off the shelves and selling like hot cakes in Singapore. Castella cake stores have also been opening in quick succession. It’s no surprise that the envelop pushing pastry chef Pang Kok Keong, has also jumped on the bandwagon. Antoinette has just launched Castella cakes in six different flavours: Vanilla ($8), Vanilla Cheese with a savoury glaze of cheddar and parmesan ($11), Earl Grey ($12), Earl Grey Cheese ($15), Nutella ($13), and Ondeh Ondeh ($11). Unlike the traditional versions of Castella cake that is typically denser and sweeter, Antoinette’s interpretation doesn’t use any baking powder—it is lifted by meringue and baked low and slow in a bain marie to achieve a lighter texture. Available at the Penhas Outlet now and Mandarin Gallery outlet from 22 July 2017.

Here Are The Other Times Antoinette Launched Instagram-Worthy Desserts:

Salted Egg Yolk Croissant
The salted egg yolk croissant trend travelled from across the crossway to Singapore and at the height of its popularity, saw crowds rushing to gets their hands on the golden pastry. Antoinette saw the demand and immediately started offering salted egg yolk lava croissants but in a few other flavours as well. Think oozy caramel fleur de sel, oozy cheese, oozy chilli crab, oozy chocolate lava, and oozy gula melaka (from $2.50)—basically whatver that oozes. Numerous Instagram videos of salted egg yolk lava oozing from crispy golden pastries later, we are still crazy about these. The latest versions of these croissants are smaller, and still available currently at the Penhas Road and Mandarin Gallery outlets.

Matcha-inspired Desserts
The Japanese powdered green tea grew a cult following on social media  and when it started appearing in all manner of pastries, cakes, macarons, choux puffs and confectionery, chef Pang went one step further with a limited edition of 22 different matcha creations at Antoinette (Penhas Road) using high quality green tea powder from Nishio, Japan. There was everything from financiers, strawberry shortcake, waffles, pancakes, truffles, shortbread, to matcha pasta, matcha lava croissant, and cotton candy matcha latte.

Matcha Latte Unanimously, the star of our inaugural Fetish series, ‘Fetish Matcha’, which is just one of 22 matcha creations in the series. Cloud of cotton candy hovering over our home-blend of Matcha Latte made with top quality #matcha powder from Nishio, Japan. Steam from the cup melts the ‘cloud’ which then drizzles sugar into the latte. Sheer drama for the eyes and most definitely an instagrammable moment that would make your friends green with envy they didn’t have it before you did. Matcha Latte only available at Penhas from 27 May (Fri). Selected creations will be available at Mandarin Gallery as well! What’s extremely important and special to us is that we’ll be donating $1 per order sold (for most of the creations in the Fetish series) to the Singapore Children’s Society OCBC-TODAY Children’s Fund! A little will go a long way! #fetishmatcha #matchalatte #cloud #cottoncandy #antoinette #antoinette_sg #antoinettesg #charity

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Cheese Tarts
Following the opening of Hokkaido Baked Cheese Tart at Orchard ION that saw up to 3 hour waits and snaking queues, Antoinette debut their version of baked cheese tarts with flaky pastry crust and five different types of fillings: salted yolk cheese, salted caramel cheese, Grand Cru chocolate, vanilla, and matcha cheese. The crème de la crème of cheese tarts was the Queen’s Cheese Tart made from a blend of seven cheeses—see below.

Sandwich “Cake”
While not technically a dessert, the savoury sandwich “cake” inspired by the Swedish Smörgåstårta, is made to look like a layered cream cake but is filled with country bread, cold cuts and cheeses. The sandwich “cake” was taking the internet by storm and of course, Antoinette had to get in on the action.

30 Penhas Road (off Lavender Street), Singapore 208188. Tel: +65 6293 3121 
333A Orchard Road, Mandarin Gallery #02-33/34, Singapore 238897. Tel: +65 6836 9527

As editor of SALT magazine, Li Cheng spends her days eating (pancakes), drinking (buttery Chardonnays), and punching out stories faster than you can say “Where’s the food?”. When not in front of the keyboard, she enjoys classic films, Japanese-everything, and countering the calories with hot yoga.