Foreign occupations of countries can only be good for one thing, the sharing of food cultures…Having not been to Portugal these have to be the next best thing to eating them on the home soil, the best in Macau.
Soft custardy centre, delicately crispy pastry shell with a distinctive swirl on the bottom from the hundreds of layers of pastry folded onto itself.
How do they compare? I found the baguettes in Viet Nam were very ordinary,
ReplyDeleteThey certainly look like the real thing! Yum. I've recently started testing recipes for them again:)
ReplyDeleteEnjoying your tales of travel, Jack!
yummm! I love portugese tarts
ReplyDeleteThe tarts look great. I just had a Portugese tart about 30 minutes ago and then saw your post on them.
ReplyDeleteI thought that this custard tart was a little more savoury and less sweet, than even the best ones I've had in Australia. There was no vanilla scent, just custard and very crisp nearly translucant pastry.
ReplyDeleteThermomixer, I don't think the bread is meant to be great, they are not trying to achieve flavour and texture like we do with our sourdough and even basic loaves, its all about a crisp starch base that carries other flavours.
I haven't posted on it but I did a comparison from the Banh Mi Vietnamese roll I posted on at Pearl and one from Saigon bakery on Victoria st and its all about the fragile crunchiness, again that is what i have found here with Banh Mi in different places. I had one loaded with 'oh la' fried egg, this morning and a sweet syrupy chilled vietnamese coffee - yum.
Jack
PS Oh Duncan, took a picture especially for you at L'Atelier de Joel Robuchon, guess what they served with coffee... ;)
Hi again
ReplyDeleteEeek, so excited to see a photo of these. I've had them in Belem, Lisbon, and so I can't wait to make the comparison in a couple of months. They look identical, but whether they taste the same...