Thu, Dec 06, 2007
L-R: Chef Judy's signature Pralet, brownie with rum & raisin ice-cream, and Bavarian Kirschtorte, aka Black Forest Cake.The brownies here are much lighter on the palate and resemble a combination of moist chocolate cake and fudge, specked with chunky pieces of walnuts in between. Best of all, the home-made rum and raisin ice-cream topping this brownie will sent you on a "high" with its intense flavour.
One of my favourite sponge cakes is the Bavarian Kirschtorte or more commonly known as Black Forest Cake. Unfortunately many local chefs distort this wonderful recipe by using non dairy pastry whip, maraschino cherries, chocolate rice and an absence of any flavoured liquor. Experiencing Judy's creation was like rediscovering a lost heritage. The whipped cream, the sour cherries, the liquor-soaked chocolate sponge and the chocolate shavings? everything was there in the right proportions.
A patisserie cannot do without a brulee hence Judy puts out a classic version for all cr?me brulee aficionados. The rich creamy custard is a steal for its price but it will be ridiculous to expect real vanilla for it. Nonetheless the custard still merits a mention for its rich and silky smooth texture. It left a very pleasant and smooth aftertaste in the tongue. I found the caramel crust a little too thick for my liking but that's an issue that can be easily resolved.
Beside the cream based pastries, another house specialty is the Baked Guava Tart. A cross between an apple pie and an Austrian Linzer, the filling is made with a unique mix of fresh guavas and spices. A lovely crust made with crushed crackers and nuts provides the perfect contrast between crust and filling. It is great with coffee!
We cannot wait to return to Cafe Pralet for another lazy weekend afternoon sometime soon.