Bakery & Patisserie | Dessert
Location: 19379 Stevens Creek Blvd, Cupertino, CA 95014
Hours: Tues – Sun : 10AM – 10PM
Alexander’s Patisserie sounds like Alexander’s Steakhouse doesn’t it? Well. That’s exactly it. This patisserie is own by the same company. The mind and artist behind the pastries is Chef Dries Delanghe who was the Pastry Sous Chef at the restaurant of Chef Joel Robuchon (Chef-of-the-Century in France). Inside Alexander’s Patisserie is sleek and modern with tables inside and outside to enjoy the desserts. They also offer beverages to accompany the pastries or simply just a cup of water you can get by yourself on the counter.
Black Forest cake was once my favourite cake when I was a child. This cake did not bring me back to my childhood at all. The chocolate mousse was rich, thick, and creamy; however, the cherry gelee was plain. There was barely any acidity or flavour.
Another downside is the macaron shells on the side. I understand it’s for decoration but at least have some flavour to it. It was just sugar sweet. Talking about decoration, there was a big gap in between the shells in the back. Did they run out of shells or are they being cheap?
The one thing that totally ruins the cake for me are the cherries. They were bitter. Not even sweet at all. Straight up bitter.
The Vanilla Tart is one of the most popular items recommended by the employee. First, there is vanilla mascarpone cream on top. It was creamy, strong, and I could definitely taste the vanilla.
Surprisingly, there was a layer of sponge cake underneath. I’ve never seen that before in a tart. It was moist, but not that fluffy. The pate sablee was delicious. I’m always a fan of pate sablee. It was crumbly, sweet, and baked till the perfect golden brown. Overall, the tart was delightful, but just a bit too sweet.
As a macaron lover, I’m going to get macarons every time I go to a bakery or patisserie. That’s given. Also, how can I not get that macaron. It has a freakin’ moon on it! But it’s not the look that matters more, it’s the taste. The meringue shell was too hard, it crumbles into piece once I bit into it. Not only is the shell hard, the ganache was too. The texture was horrendous, luckily, the
The meringue shell was too hard, it crumbles into piece once I bit into it. Not only is the shell hard, the ganache was too. The texture was horrendous, luckily, the flavour was decent. The London Fog tasted like the earl grey tea, but I wish the bergamot taste was stronger. As for the Vanilla, it just tastes like vanilla.
Would I visit again? Yes. For the tarts.