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Bécasse Bakery
Written on Sunday, 27 September 2015 @ 15:54 ✈
Bécasse Bakery in Westfields Sydney CBD provides a large range of desserts including cronuts, tarts, danishes, pies, croissants, you name it! However, I decided to go there as I wanted to give their range of macarons a try. I'd been told in the past to drop by sometime, but by the time I arrived that day which was quite late in the afternoon, the range had reduced substantially. I had managed to get my hands on the french vanilla, cheesecake, salted caramel, and golden praline.
{ L-R: golden praline, cheesecake, french vanilla, salted caramel }
French vanilla - This macaron tasted very milky, reminding me very much of white chocolate. The overall texture of the macaron was very sweet, maybe the sweetest macaron that I had tasted of the ones I purchased. The shells were very crisp and sweet. I imagined that the shells were made of icing sugar as the pieces of the shell melted in my mouth. The white filling was very smooth, resembling the texture of melted white chocolate. This macaron would definitely satisfy those who have a sweet tooth or enjoy the taste of white chocolate.
Cheesecake - The overall taste of this macaron was very balanced. The filling was rather smooth and buttery, while the shells added a slightly sugary taste to the filling. The shells were once again crisp and made a delightful crunch sound with each bite. This macaron is rather perfect for those who don't have a sweet tooth, but rather a balanced (ie. not too sweet) snack. The pink powder sprinkled on the shells gave the macaron such a delicate appearance, something that would be served at fancy picnic or afternoon tea.
Salted caramel - This macaron, I had high expectations for as everyone always raves about this flavour. As expected, it had a very creamy-buttery & moderately salty filling. The shells were light and once again, melted in my mouth with every bite. The macaron also had a slightly sugary taste... possibly from the shells itself as well as the 'caramel' in the filling. It was a pleasant balance between the sugary shells and the salty/buttery texture of the filling. Again, this macaron would be appreciated more by those who don't have much of a sweet tooth, or a fans of the salted caramel flavour.
Golden praline - I left this macaron 'till last because it looked so precious - with its petite, delicate, golden shells. It was a very pleasant level of sweetness, not as sweet as... say a chocolate bar. It was definitely not as sweet as the french vanilla macaron. This macaron had somewhat of a peanut-caramel-butter taste, in contrast with the sweet white chocolate taste of the french vanilla. I felt that both the filling, and the crisp and crunchy shells were sweet. As I didn't know what a 'golden praline' was, the taste of the filling was similar to that of peanut butter cups. This macaron also didn't leave that sweet aftertaste that chocolate blocks leave, it melted as it was consumed and the taste disappeared quite quickly.
Labels: bakery, becasse, becasse bakery, cheesecake, creamy, dessert, dessert review, french vanilla, golden praline, macarons, salted caramel, vanilla, white chocolate
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Bécasse Bakery
Written on Sunday, 27 September 2015 @ 15:54 ✈
Bécasse Bakery in Westfields Sydney CBD provides a large range of desserts including cronuts, tarts, danishes, pies, croissants, you name it! However, I decided to go there as I wanted to give their range of macarons a try. I'd been told in the past to drop by sometime, but by the time I arrived that day which was quite late in the afternoon, the range had reduced substantially. I had managed to get my hands on the french vanilla, cheesecake, salted caramel, and golden praline.
{ L-R: golden praline, cheesecake, french vanilla, salted caramel }
French vanilla - This macaron tasted very milky, reminding me very much of white chocolate. The overall texture of the macaron was very sweet, maybe the sweetest macaron that I had tasted of the ones I purchased. The shells were very crisp and sweet. I imagined that the shells were made of icing sugar as the pieces of the shell melted in my mouth. The white filling was very smooth, resembling the texture of melted white chocolate. This macaron would definitely satisfy those who have a sweet tooth or enjoy the taste of white chocolate.
Cheesecake - The overall taste of this macaron was very balanced. The filling was rather smooth and buttery, while the shells added a slightly sugary taste to the filling. The shells were once again crisp and made a delightful crunch sound with each bite. This macaron is rather perfect for those who don't have a sweet tooth, but rather a balanced (ie. not too sweet) snack. The pink powder sprinkled on the shells gave the macaron such a delicate appearance, something that would be served at fancy picnic or afternoon tea.
Salted caramel - This macaron, I had high expectations for as everyone always raves about this flavour. As expected, it had a very creamy-buttery & moderately salty filling. The shells were light and once again, melted in my mouth with every bite. The macaron also had a slightly sugary taste... possibly from the shells itself as well as the 'caramel' in the filling. It was a pleasant balance between the sugary shells and the salty/buttery texture of the filling. Again, this macaron would be appreciated more by those who don't have much of a sweet tooth, or a fans of the salted caramel flavour.
Golden praline - I left this macaron 'till last because it looked so precious - with its petite, delicate, golden shells. It was a very pleasant level of sweetness, not as sweet as... say a chocolate bar. It was definitely not as sweet as the french vanilla macaron. This macaron had somewhat of a peanut-caramel-butter taste, in contrast with the sweet white chocolate taste of the french vanilla. I felt that both the filling, and the crisp and crunchy shells were sweet. As I didn't know what a 'golden praline' was, the taste of the filling was similar to that of peanut butter cups. This macaron also didn't leave that sweet aftertaste that chocolate blocks leave, it melted as it was consumed and the taste disappeared quite quickly.
Labels: bakery, becasse, becasse bakery, cheesecake, creamy, dessert, dessert review, french vanilla, golden praline, macarons, salted caramel, vanilla, white chocolate
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About...
About the author: I'm Charlene, currently a student who is aiming capture, record and share my experiences.
About this blog: The purpose of 'chartealatte.blogspot.com' is to record and share my experiences related to fashion, my travels, appetite, hobbies and inspirations. Basically, in two words, this is a 'lifestyle blog'.
I want to share my experiences of putting together my wardrobe collection as I enter further into adulthood, explorations of new restaurants and cuisines, local attractions, and my hobbies/inspirations/DIYs.
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