Coffee Bean’s Almond Pistachio Danish… 

I’m quite stoked that Christmas is coming soon. Yet at the same time, I’m aware of the fleeting nature of this festive season. It doesn’t stay long enough, or as long as I would have liked it to be. Year after year, it’s the same anticipation, and hoping that it would not end, then the cycle repeats.

Following from my last post on Christmas food items at the cafes, there was also something from Coffee Bean’s festive menu that I had wanted to check out, one of which was the Pistachio Almond Danish. I do find Danish pastries a little on the sweet side usually, but this one looked fairly safe and fluffy, from its cross-section, so I ordered it one of those days when I popped in for breakfast (that I thought would be quite light). Well, it wasn’t that heavy to be very honest, even though it’s supposedly a brioche. And I think it wasn’t laced with too much sugar to make it sweet like I imagined too. However, the thing that made this item a “miss” was another taste that overwhelmed everything else. Maybe that was why I didn’t think it was too sweet or buttery. The Danish had an air of stale oil when I bit into it, especially the inside. It was like as if the item had been standing for too long and whatever oil used that was trapped within had turned a little rancid. I thought it was my imagination and actually ate about half of it, but each bite confirmed the taste. The outer crust did not have that offending taste/smell, probably because of the benefit of being exposed and not having the oil trapped inside, but it was overall a disappointing choice. Typically, where pastries are concerned, I don’t waste much of them, except for overly-generous creams and stuff that are piled on top of cakes, but I just couldn’t make myself finish the Danish somewhat.There are other Christmas items on Coffee Bean’s festive offerings, but I had already tried their fruit cake last year, which wasn’t too bad. There is also a Lemon Meringue tart, which looks rather interesting but I’m now worried that it might be too sweet, knowing as to how it’s a meringue. Probably I won’t go so wrong with the log-cakes or stollen, but then you never know.

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