Profiteroles Cafe

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Now Closed

Apparently the specialty of this café is their macarons. As cited in wikipedia, according to Larousse Gastronomique, the macaron as being created in 1791 in a convent near Cormery, and some have traced its French debut back to the arrival of Catherine de’ Medici’s Italian pastry chefs whom she brought with her in 1533 upon marrying Henry II of France. Whatever it is, we know for sure its not Japanese. Although, they seemed to have pull it off rather okay. There was sakura and green tea flavour.

Sake Miso set here is amazing as well. The set is pretty common but the salmon is amazingly fresh. And cooked to just the perfect texture. I would say all fish dishes here that was ordered is describe as luscious. Not dried, and it is almost close to perfection if it weren’t because of the heavy dosage of Sodium Chloride. As a matter of fact I really think they should just go easy a bit with the salt. Almost all dishes are rather salty. Especially the ramen, which would have no need to go with t

Profiteroles is a cozy dinning café with mainly Japanese dishes. Located on the first floor in solaris dutamas, it maybe somewhat rather dead. The food are not awesome, but rather palatable. Not so much to my liking. But I definitely won’t mind returning to this place again just to chill and hang out.They have a couple of sides which I won’t say it is very interesting but rather reasonably priced. In fact, I think they are very reasonably priced with the portions and quality. I tired few main co

Japanese savories & French sweets? Sometimes, it's the unlikeliest union that breeds the best results; in this case, the proof is in the profiteroles. This charming cafe offers a reasonable range of basic fare _ everything from ramen and chicken katsu to gyoza and prawn tempura. We were pleasantly surprised by these handrolls, one stuffed with warm unagi and the other with tamago. There was minimal rice inside, substituted mainly with super-fresh greens for a springy crunch. We had mixed feelin

The Profiteroles on the other hand, satiated us a lot more. Four were served in a pyramid, two with plain custard filling, and two with chocolate filling. (Tip: Flip it over if you want to know which has what type of filling, or just pop one in your mouth and be pleasantly surprised!)Although not as firm as the eclair we had, the profiteroles we had had pastry that was slightly firmer than your average cream puff, slightly similar to the crusty ones available from Beard Papa's in Mid Valley. How

Being only interested in the desserts, we made a beeline for the counter. One of the items we ordered was the Chocolate Eclair. This was a thorough chocolate affair because the eclair is glazed with chocolate on the top, and contains chocolate custard within. The custard was lovely and creamy, but unfortunately, the pastry was hard, making it not as enjoyable as it could have been. Could have been better