An­toinette

Food and Travel (Singapore) - - Festive Delights -

Fans of chef Pang's salted egg yolk croissant will be de­lighted to know that An­toinette's 2016 Moon­cake Col­lec­tion com­prises the highly raved about salted egg yolk flavour, which is fea­tured in the snowskin range – the low sugar white lo­tus paste with salted egg yolk truf­fle con­sists of deca­dent molten salted egg yolk cream en­cased in a white choco­late truf­fle shell cov­ered in a low-sugar lo­tus paste, and en­robed in char­coal snowskin. An­other top favourite is the chest­nut lo­tus paste with white choco­late matcha truf­fle fea­tur­ing a white choco­late truf­fle shell filled with white choco­late matcha ganache, cov­ered in a lux­u­ri­ous com­bi­na­tion of chest­nut and white lo­tus paste, en­robed in matcha snowskin. These new creations can be en­joyed two ways: either chilled for a creamy tex­ture or lightly warmed to re­veal a lus­cious, ooz­ing cen­tre. Early bird rates at 20% off are avail­able for or­ders made be­fore 27 Au­gust. ◆ 30 Pen­has Road. Tel: 65/6293-3121 www.an­toinette.com.sg

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