Tout Sweet by Yigit Pura
We checked out Tout Sweet on opening day. It is a cute space on the 3rd floor of Union Square Macy's. At 5:30 they were sold out of the small Tesla tarts. They have two gluten-free cakes - their Tout Sweet (chocolate and milk jam) and the La Vida Pura (pineapple coconut). We opted for the latter and 4 macarons (salted caramel, lavender, pasilla chili and chocolate and Meme - pistachio cognac cherry chocolate). They had plenty of other offerings - baked goods, pate de fruit, candies, marshmallows, cookies.
The space is fun and childish. It wasn't packed and service was perky - almost a bit too much.
We opted to take our goodies to go, which were lovingly overpacked in a large unwieldy cube bag. The goods all survived the trip back home.
The macarons had a delicate shell, with a bit less chew than I prefer. The flavors were also too subtle for me, except the pasilla chili which I thought was nice. I often feel people are going for the wow shock in chili chocolate and overdo the chili. The others just tasted sweet and I love macarons.
The caramelized pineapple in the cake was very good. Tender, sticky, sweet. The cake was very mild in it's coconut flavor and I think it had almond flour as it's primary flour. Overall the cake was good, but very unidimensional. I wanted a contrasting flavor.
Overall, I will probably return, but wasn't blown away. I honestly haven't tried a ton of french patisseries in the city. Probably better than say Cocola, but not as good as many I had in France.
A Sunday night dinner party at a friend's home turned into a birthday party when a chocolate cake from Tout Sweet came out at the end. They couldn't tell me the name of it, but it featured a dense mousse, almost into ganache territory, layered with dark chocolate sponge cake. The mousse layers seemed to be bittersweet chocolate, milk chocolate and white chocolate. Tiny, bits of surprising crunch and pinpoints of flavor turned out to be crispy BB-like malt balls shot through. And the texture of the sponge cake was unlike any chocolate cake I've had before. While very tender to the bite, the pores were teensy giving it a bouncy texture like high density mattress foam. Light yet compacted and not just a mouthful of air, and I mean that in the most positive way.
re: Melanie Wong
That's his signature dessert: Tout Sweet. I took a pics of it. 8" Tout Sweet cake is $62; slice they call Petit Tout Sweet $6.50. Melanie: did you like it?
I tried the chocolate chip cookie & it was nothing special at $1.75. Not enough chocolate flavor for me & just a soft cookie.
I liked the Plum/cardamom tart $6 I tried - thick, shortbread crust, some cream inside, nuts, & plums.
I'm more looking forward to B Patisserie to open, her stuff is Really Good!
Thanks, yes, I did like it very much. Would have liked it to be just a tad sweeter, but another chowfriend in attendance pronounced it perfect.
Glad you brought it up again, as I meant to mention that half the top layer of icing stuck to the top of the cake box. The birthday boy was not displeased though to have all that to himself to scrape off the cardboard. The cake we had did not have the vertical shards on top to protect the top from touching the box. Something to watch out for.