April 03, 2006

Sadaharu AOKI

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Strawberry, peach cassis on a thin chocolate tart, and mille-feuille. So stylish and beautiful~~. I like the mille-feuille the best, though all are quite good.
Sadaharu AOKI

[ cakes and sweets | 有楽町・丸の内 ]

鹿乃子 | Main | MUSEO


That's the difference. In Japan, cakes are always so small and not very sweet, so mousse are not as satisfying compared to the others. Though I like cheese mousse-type desserts like panna cotta or blanc manger...but that is for after-meal dessert, not stand-alone cake. ^^;;

seat | April 8, 2006 04:16 PM

Indulgence~ ;D I understand the need to feel the crust the cream. I choose mousse precisely because it's light and easier to finish . I know I like sweets but sometimes maybe because of being traumatize too many times by US's jumbo size cake, I find that the pleasure of eating cake only lasted in the first couple spoonful, then it just became a guilty chore to finish.

Freda | April 8, 2006 10:27 AM

The millefeuille is standard custard taste, the pastry part is more salty than the usual though. Oh mousse is your favourite along with millefeuille?! If I had the choice I would never choose mousse...prefer something more solid and heavy. ^^;;

seat | April 7, 2006 05:44 PM

Look so incredibly good, what's the flavor of millefeuille? I can't decide which I favor more (in my #1 fav. dessert type: mousse or millefeuille (so hard to find good one though).

Freda | April 6, 2006 06:41 AM


やっこ | April 5, 2006 06:46 PM


seat | April 5, 2006 05:01 PM


やっこ | April 4, 2006 04:44 PM