Dark Chocolate Canele
Launched in late-2017 and recently making noise by way of a pending collaboration with Michael Laiskonis it was on Christmas Eve that Récolte was visited, the Upper West Side space not yet busy having unlocked doors just minutes prior but shelves and racks nonetheless packed with Pastries both familiar and unique.
Owned by Allen Wang of Kung Fu Tea, and designed by Pastry Chef Peng-Chieh Wang, Récolte offers items built on classic French technique with nod to the East, the use of Japanese Flour one part of the formula but items featuring Yuzu, Matcha and Mandarin also rotating through the lineup based on season.
French for “harvest,” a bounty of Breads featuring various types of Grain dominating the right half of 300 Amsterdam Avenue while Desserts reside left, it was progressing down the line that six items were selected to the tally of $20, first bites of an item labeled “Maple Lover” finding the Viennoiserie well laminated but not particularly sweet and a bit soft on the exterior while an Almond Croissant was more crisp thanks to baked Frangipane on the surface that was thankfully absent within.
Onward next to Kouign Amann, Wang’s version leavened longer than most and thus tall but light with crisp layers throughout, it was on the recommendation of a staff member that “Caramel Sweetie” followed, the texture akin to Bread Pudding baked like a Drop Biscuit while Canele were hit and miss, the Dark Chocolate version surprisingly perfect in terms of structure despite a lot of Cocoa while a more traditional version had seen Custard set oddly to create a dense and gummy center.