Thanks to the salted egg yolk croissant saga, I had began to wonder if it is possible to replicate it at home.
I believe everything begins with the croissant itself. An excellent croissant provides the base for any fillings that you fancy, don’t you think?
So if I could buy excellent croissants, I would be to assemble my own croissant-wich or stuff my croissants with salted egg yolk custard, chocolate, kaya, ice cream, nutella, sambal petai and… well, the list goes on.
It remained a thought of course. I mean, heck, buying a ready made, freshly baked one is always an easier choice.
And for all the time I have from my crazy schedule, I’m better off doing something more “important“.
But that thought stayed in my head; and I started stuffing my face with croissants; in the search of the “best croissant in KL/ PJ“, beginning with a visit to Croisserie.
Croisserie’s pastries came highly recommended by some of trusted my foodie friends.
And as usual, recommendations from our gang are spot-on.
We approved of its inner folds, rich buttery fragrance and its crisp exterior.
It mya looked a tad burnt to those who may not understand why, but a scroll through their FB page showed me this graphic where they tried to educate patrons on why the color is such.
Our croissant – RM3.50 each. All prices are inclusive of 6% GST.
I appreciate such details shared by the Croisserie team on their FB page and likewise by their bakery team. More often than not, consumers may not understand how, why, what and when certain food look or taste as it is made/served/produced.
Lack of understanding may therefore affect the enjoyment and appreciation of the food itself.
In this case, it is not ‘burnt‘ croissants you are consuming, but a well baked, fully developed in flavour one!
If you prefer your croissants flavoured, the Almond Croissant – RM5.50 is a good bet.
As per the image below, my croissant aux amandes was generously stuffed with almond cream studded with vanilla seeds which lent a generous scent of vanilla to the cream.
From their FB page : Perfectly baked almond slices, coupled with creme patisserie that is smooth yet not too sweet.
The fragrance from the almond butter and the crispiness of the croissant are why many customers are big fans of our Croissant aux Amandes!
The folks at Croisserie believe in using premium ingredients in their products thus customers can be assured that every Croisserie product purchased/consumed is the best handmade European pastries possibly crafted from their kitchen.
We sampled quite a variety during our visit and came away rather pleased with the overall quality of everything we had.
In fact, if the parking here isn’t that terrible, Croisserie might even be a weekly treat.
During our visit we were fortunate to stuff ourselves with some of Croisserie’s Christmas goodies. We shared a slice of the Santa Berrylicious Cake (RM140) which is a cake lover’s dream with its multi layers of flavours & textures consisting of biscuit joconde, raspberry mousse, lychee mousse & raspberry compote.
It is quite a brilliant pairing of lychees and raspberries where both fruits complemented each other marvelously; the tang of the raspberries coupling with the refreshing & fruitiness of lychees.
The Triple Noel Cake (RM130) is the best gift for chocolate lovers with its multi-layers of hazelnut dacquoise, chocolate florentine, chocolate ganache and chocolate mousse, again a creation delightful multiple textures and flavours.
The Croisserie Signature Stollen is made with a ratio of 100% fruits and 100% dough.
I sampled a thin slice as one slice was enough to fill me up as it was loaded with orange peels, lemon peels, raisins, cranberries and mixed nuts.
According to their FB page, these ingredients were pre-soaked in fresh lemon and orange juice for an extended period of time as it is essential to not only ensure all ingredients absorb the juice thoroughly, but also to create a balance of sweet and sour in the Stollen.
The marzipan is homemade and it aims to provide an interesting almond texture into the Christmas loaf.
It is not my first time eating Stollen but this one was more memorable than any that I’ve tried previously.
It has an intriguing texture between a cake and bread and overall it is not overly sweet though it was plump with fruits and nuts.
We moved on to the canele next. This was recommended by one fussy friend who is an accomplished baker herself.
The fact that she liked it gave it much credit even before I bit into it.
But whoa, when I did took a bite, I was floored.
The crust, the moist and chewy inners. …I’m not sure if it is possible to enjoy a canele in Malaysia (I still remember the one I had in Paris rather vividly) but now I can assure you this one at Croisserie is worth trying if you are craving for one.
Croisserie’s egg tart was a bit unique from your usual egg tart.
Chief baker Lim Ken Jay explained it to us but I can’t for the life of me recall it now. The raisin scone is supposedly different in a way as well.
Don’t worry, I’ll update this post once I made my re-visit to Croisserie next week!
The Kouign Amann. RM4.50.
It’s easy to see why a sweeter and extra-buttery croissant would elicit strong emotional responses from all who taste it, but the kouign amann’s most agreeable feature is found in the crust: a thin layer of sugar that bakes into a light caramel, encasing all those buttery flakes in a glassy crunch.
My first taste of kouign amann was at Tiong Bahru Bakery in Singapore and I’ve swore off it since.
Happily for me the Croisserie version wasn’t overly sweet and finally I’m able to enjoy kouign amann again!
Croisserie savoury quiches are some of the recently launched items and these are savoury options to Croisserie’s repertoire of sweet desserts and pastries.
BELOW: Salmon & Spinach Quiche and Beef Bacon & Mushroom Quiche (RM12.90).
Both are delicious and the question of which to order would be just asking yourself – meat or fish?
The egg base is perfect; eggy, wobbly and neither too firm or soft.
Croisserie uses only imported flours and finest ingredients in the making of its products.
Most of the items you see in this post were treats from Ken Jay (we paid for 4 items and 2 drinks which was our initial order) as we spent the afternoon chatting over his delicious bakes.
Since we were on the topic of good pastry, he urged us to sample his Apple Danish; baked using the same pastry as the kouign amann.
There is a layer of almond cream with custard between the pastry and the house-cooked apples, providing contrast in flavours and textures which in turn proved to be another enjoyable Croisserie product.
A Frenchman who is a regular at Croisserie swung by for tea and soon began chatting with us, amused by our tableful of pastry and our animated conversation.
He pronounced his love for Croisserie and from his praises of the bakery, he certainly convinced us of the authenticity of Crosserie’s french pastries.
He then urged us to try the cheesecake which he claims to be his favourite.
We concurred at the first bite, for this cheesecake is creamy, soft and not overly rich yet rich in cheese flavour.
Another thumbs up!
Lest one gets the impression that Croisserie is merely a small bakery for take-aways, the cosy shop does have a sizeable dining area one floor above.
Baked items aside, coffee and tea selection here is adequate and the WIFI works.
So instead of the usual hipster cafes with overpriced mediocre food, why not head over to Croisserie and savour a few authentic European bakes over a cuppa?
At Croisserie one gets to enjoy a wide variety of quality breads, pastries and cakes that are baked fresh daily and reasonably priced too.
A good deal, don’t you agree? 🙂
Thank Ken Jay for your time and explanations. We really appreciate the knowledge you shared with us that day!
Croisserie Artisan Bakery is open at Bukit Damansara from 8am-8pm on Monday- Saturday, 9am-6pm on Sunday and Atria Shopping Gallery from 10am-10pm.
No. 14, Jalan Medan Setia 2, Plaza Damansara,
50490 Kuala Lumpur, Malaysia.
Contact: +60 3-2011 3727