Gastrology bloggers dined courtesy of A La Folie Patisserie.
A French expression used when one is madly in love, “A la folie” perfectly describes the passion that owner Mercédé Coubard has for her patisserie, and the desserts she creates.
We were delighted by the macarons and petits choux from A la folie’s exquisite range of French delights.
Each of the macarons we tasted were superb. Made from an authentic recipe, the almond based macarons boasted a crispy outer shell, soft, smooth inner and delicious cream filling.
The Dulcey was our favourite macaron. The combination of delicious Varlhona dulcey (blonde chocolate) which featured its signature smoothness and creaminess contrasted wonderfully with the tangy bergamot jelly. It was an impeccable combination of flavours.
The vanilla and salted caramel macaron was a classic flavour done well while the rose delight pleased with moreish Middle Eastern flavour combinations of rose water and orange blossom, raspberry jelly and was finished with baklava nuts.
We loved the intense and unique flavours of the Salted caramel pâtissière and Mango & passionfruit crémeux petit choux that we sampled. A modern twist on the French classic, “choux à la crème”, A la folie's petits choux were delicately light choux pastry filled with naturally flavoured crème pâtissière, and topped with a colourful fondant.
Described by Mercédé as the perfect balance of pastry and cream in each mouthful, these colourful, full flavoured desserts conveyed the same joy that Mercédé has for her patisserie. The sweet and soft fondant top combined with the airy and light pastry with just a hint of texture-adding crust was followed by a burst of flavour from the decadent, silky smooth cream centre. It was beautiful.
A la folie offers a wide range of delicious macarons and petits choux that are made from fresh and natural ingredients. Mercédé brings her unwavering passion and love for the small pleasures in life, imbuing her delectable creations with an air of fun and joy.