Antoinette Introduces French Croissants in 6 Different Flavours
Chef Pang Kok Keong, chef-owner of Antoinette, has launched a total of 6 new croissant flavouts that will grab the hearts of foodies and hawker fans alike.
Antoinette’s croissant is made with traditional French techniques of laminating high quality French butter and dough in a temperature controlled environment at 12 degrees Celsius, to create the crispy and flaky crust and layering Antoinette’s croissants are famous for. Delightful and baked fresh daily, these filled croissants are perfect for tea time or as a snack on the go.
The 6 flavours include (in no order of preference):
Drawing from his French culinary background and Singaporean roots, Chef Pang has created Chili Crab Croissant ($7.50), a wonderful savoury treat that gives this uniquely Singaporean favourite, the chilicrab and “mantou” combination, a new twist. The Chili Crab Croissant combines Antoinette’s well-loved croissant with a chilli crab filing of real crabmeat, specially concocted “rempah”, as well as a house-made tomato sauce to create the comforting sweet and spicy flavours loved by Singaporeans.
The Salted Caramel Croissant ($6) combines Antoinette’s flaky, buttery croissant perfumed with Madagascan vanilla pod and highlighted with fleur de sel from Guérande. Caramel is cooked to a rich amber with that inimitable note of burnt sugar”à point”. French cream & butter is added to create a rich & luxurious taste sensation. The croissant reveals a flowing lava of salted caramel when sliced open or bitten in to.
Inspired by his Singaporean heritage, Chef Pang puts together the Charcoal Kaya Croissant ($6) as a tribute to the traditional breakfast favourite of kaya toast. The Charcoal Kaya Croissant oozes Antoinette’s popular Queen’s Kaya- a house-made kaya recipe created to celebrate the SG50 jubilee in 2015. The Queen’s Kaya is based on the classic French crème patissiere, made with coconut cream and pure pandan juice with no artificial colours or flavouring. It is an irresistible treat that has been well-received by diners, and Chef Pang finds the La Crossainterie series befitting of this royal treat.
Recalling traditional practices of toasting kaya toast over hot charcoal, Chef Pang creates a charcoal-infused croissant to house the Queen’s Kaya. The croissant is made by blending in bamboo charcoal powder with dough, laminated with high quality French butter using traditional French techniques.
From the East, the Matcha Croissant ($6) presents a smooth concoction of custard and the finest matcha powder, sourced from the city of Nishio in the Aichi prefecture of Japan known for producing very high quality matcha powder. Using crème patisserie methods, Chef Pang creates a perfect balance between the two ingredients, leaving a subtly sweet yet pleasantly bitter filling.
From the West, the Quatre Fromages (4 Cheeses) Croissant ($6) is a well-rounded mix of aged Cheddar, Gruyère, Parmesan and Mozzarella, balancing sharp, savoury and salty flavours. The filling is inspired from a traditional French Mornay sauce – a thick white sauce of cheese, butter and milk – but given a more fluid texture to create a flowing lava of cheese.
Chef Pang has given Antoinette’s well-loved croissant the perfect companion, in the form of a smooth, creamy and decadent salted egg yolk flling oozing out of its light and airy centre.
Called the ‘Salted Yolk Lava Croissant’ ($6.50), this new viennoiserie features the best of French baking and the love of Asian salted eggs. To achieve the perfect oozing centre, the croissant flling is made with real natural salted egg yolks, sugar and milk, and hand-sieved to give it a silky-smooth texture. Break it apart, tear into it – you will not long resist this divine treat of savoury and sweet. Antoinette’s Salted Yolk Lava Croissant is made fresh daily in limited quantities.
6 flavours, Salted Yolk Lava, Chili Crab, Salted Caramel, Charcoal Kaya, Matcha and Quatre are now available daily at Penhas outlet from 11am, and other selected outlets. Delivery or reservation available for orders of 10 pcs or more.
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