Cream puff + flat white bb ($12.70++)!
Tanjong Pagar cafe NYE stop: craquelin-topped cream puff dusted with icing sugar, plus a flat white with tulip latte art. $6++ + $6.70++.
NYE cafe stop with BB at Tanjong Pagar. Cream puff + flat white, $12.70++ ($6++ + $6.70++). 😋
What was on the table:
- The cream puff: a fist-sized choux with the craquelin crust (the crackled cookie layer baked over the pastry), snowed under icing sugar, the cream centre peeking through the top
- Flat white: tulip latte art in the “WE NEED A COFFEE BREAK.” cup
The craquelin cream puff is the patisserie upgrade on the classic profiterole: a thin disc of cookie dough laid over the choux before baking, which melts and cracks into that crocodile-skin shell. It does two jobs: the caramelised crunch against the soft choux, and the structural lid that lets the puff be stuffed generously without collapsing. This one was filled to the brim, the cream the lightly-sweet diplomat style rather than heavy custard.
The flat white held its end: ristretto-leaning shot, microfoam thin enough that the coffee stays the lead. The Tanjong Pagar cafe belt takes its coffee seriously enough that a bad flat white is the exception.
First coffee of the year energy: a quiet NYE afternoon stop, one pastry, two spoons, no queue. Some new year traditions are worth keeping small.
Overall: 4.5 / 5. 😋👍🏼 The craquelin crackle was the standout texture. Right way to close out the year.
