The name Sucré (French for sweetened) is the perfect name for a patisserie.
I have been to only one other patisserie with the same name in New Orleans (back in 2009) but I still remember the great taste of its lighter than air macaroons and luscious chocolate concoctions. I had almost forgotten about Sucré until another Sucré opened in Gurgaon recently and brought back all those lovely memories.
The thing about Sucré that struck me most is that they clearly aim for perfection. The exquisite ingredients they use in their pastries, cakes and tarts are quite memorable unlike the sub-standard products that other bakeries use to make their goodies merely passable.
The owner Suhasini Sood, the person behind Sucré, discovered her love for baking while living in Fontainebleau, France. It is evident in her product that she is passionate about baking. She says that, “the look of delight on a person’s face when they enjoy one of her creations is what keeps her going.”
The menu has cheesecakes, tiramisu, tarts, pies, cakes, cookies, brownies, biscotti, tea cakes, cupcakes and celebration cakes. There are influences from America with a big dollop of hearty old France. Everything is made to order and the price ranges from Rs. 60 for a cupcake to Rs. 3400 for a 2 kg celebration cake.
We ordered the “Baked cheesecake with raspberry coulis” because I love cheesecake. Their rich New York style cheesecake deserves a special mention in my book on “Desserts in Delhi” as it has a crunchy biscuit base and delectable creamy texture. The fresh and tangy raspberry coulis (packed separately) perfectly compliments the creamy sweetness of the cheesecake. I personally liked the cheesecake almost as much as the one served at Whipped in GK.
The “Mango tart” has a perfect light crumbly tart shell filled with a pleasingly light pastry cream and topped with fresh mangoes that would justify its price.
The “Lemon pound cake” is too delicate to handle. For those who don’t know a ‘pound cake’ is named so because it is traditionally made with a pound of each of four ingredients – flour, butter, eggs, and sugar. This one is flavored with lots of lemon zest. The cake is baked and left to soak for a few hours in lemon syrup to keep it deliciously moist and lemony. The moistness seals the deal. That, and their “Chocolate cupcakes”, baked with rich chocolate so that it not only domes perfectly but what cannot be ignored is that they too are equally tender and moist, these cupcakes come with a generous smear chocolate ganache icing which is rich, creamy and beautifully squirted on top to make it look like a brown rose with a solitary button chocolate piece.
The even more successful things on the menu like the “Red velvet cupcakes with cream cheese icing” are served looking just as pretty as its chocolate counterpart. It is made with fresh beetroots that lend them their brilliant dark red colour. A lick of the rich cream cheese icing and faith is restored in humanity; the rich icing is second to none.
The “Chocolates with a truffle centre” are packed beautifully in delicate silver netting. These dark chocolates are centered with a Cointreau-flavored truffle, a chocolate lover’s fantasy. So yes, a really pleasurable experience overall.
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Picture Credit: Karan Mangotra & Shivangi Sinha
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