For croissants in Singapore, Antoinette has one of Singapore’s better croissants. I don’t use the word best because I haven’t found one. (Mua ha ha ha….) On 1 February, Antoinette joined the hype of having Salted Egg Lava Croissant. (Hurray!)
This is Chef Pang Kok Keong’s Salted Egg Lava Croissant. The browning of the dough is just perfect. (This was indoors taken without flash, so there’s a tinge of warmness in the photo, this is as real as you can get when you dine there) You can see the layerings and this was taken out fresh from the oven, so as you bite into it, it layers shatters as it should.
We were told it’s made from French butter and it has been laminated and shaped in a controlled environment at 12 degrees Celsius. That is why we should leave the making of croissants to the experts. My sis and cousin have been planning to make their own and planning how to get the kitchen really cold and surface cold etc… So much planning.
If you wonder about the size, this is one huge croissant. It is served one croissant on a plate!
(For those who play the piano, it’s about 1 octave plus around 2 white keys in width)
This silly boy wanted to take a photo in natural light to show you the colour of the croissant, so he sneaked out the bakery/restaurant with his plate. Here you go, the colour from the Maillard reaction of the dough. Such nice browning. The layers too. This was ‘sawn’ using a serrated knife that’s why it is so nicely cut. (Chef is not telling the temperature and time he took to bake it.)
The croissant filling that is ‘lava-ly’ (you can pronounced it as lovely too), is made from real natural egg yolks, sugar and milk. The colour is this because it is made from natural egg yolks. Most places that mass produced lots of ‘liu sar’ products will use egg yolk powder as it is easier and less time consuming.
If you have to take photo, you got less than a minute to do it if you want the lava to flow out. It will harden up as it turns cold!
Talking about time consuming, the salted egg yolk lava is hand-sieved to give it a smooth texture. If you have been watching lots of cooking show, you know those who wow-ed the judges always hand-sieved their mash potatoes etc.
Here you go, another shot to show you the ‘lava’ and also the air pockets in the croissants.
For those who love both croissant and anything salted egg yolk, you can try this.
The Salted Yolk Lava Croissant is made fresh daily in limited quantities (couple of hundreds at the moment). The croissant is priced at $6.50++ for dine-in and $6.50+ for take-away. I recommend you dine-in. You need to eat it warm so it’s flaky and the filling still oozes!
– Antoinette’s Penhas outlet from 1st February at 11 am daily.
– Antoinette’s Mandarin Gallery and Softel So Singapore outlets from 10th February at 1 pm daily.
Antoinette Penhas Road
30 Penhas Road (off Lavender Street)
Tel: +65 6293 3121
Antoinette Mandarin Gallery
333A Orchard Road
Tel: +65 6836 9527
Antoinette Softel So Singapore
35 Robinson Road
Tel: +65 6701 6868