You want hotel-quality desserts in a neighbourhood setting, you can have it at Bukit Batok Central.
Modestly hidden in a corner of Bukit Batok Town Council is the one-year-old Rolling Pin Bakery which has cream puffs as their trump card. And with offices sweeping them in batches of 200, popularity is an understatement. However, Chef Raymond Tan retains his humbleness, and his cheerful, pleasant disposition is probably why patrons keep coming back for more. With almost a decade of his life dedicated to the dessert scene in Ritz-Carlton and Mandarin Orchard, you can bet your bottom dollar that when we say their cream puffs are good, we are not lying.
Gazing at those cutesy round temptations, half the battle had already been won, and the other half towards fantasizing. Indeed, the puffs won us over upon the first bite with the flaky shell crumbling invitingly and giving way to the custard within. No artificial flavouring involved, says the tiny vanilla pod seeds found swimming in the custard. Besides, the traditional recipe only meant that no whipped cream was invited to the party. We adored how dense and creamy it turned out, and yet not being overpowering at the same time. Seriously, there was a self-destruct tendency to solely down cream puffs for lunch.
Similarly, the juxtaposition of the textures for the durian cream puff was at its best. Suckers for durian should be pampered by the pungent fragrance/odour of the D24 fruit, with no hint of impurities engaged in the baking process. Whilst durian-haters got to hate, we were shoving durian puffs unceremoniously in our mouths. Forget cutlery, your fingers deserved the smell too. Of course, strictly no kissing after indulgence.
Once again, Raymond placed his emphasis on the quality of the fillings by eliminating the usage of mango essence, so only mango and passionfruit puree was embraced. The tangy-sweet chemistry slided down the throat gracefully, and it was oh-so-comforting. Too bad there was no mango bits to be found, or it could have been better.
Another dessert for us to digress about is their Mango Swiss Roll with skin as fair as snow. As simple as it may present itself, the baking procedure actually involves separating the egg whites and yolks and handling them individually, which is why the rolls yield a chiffon-like texture that melts on your tongue. Impressive, but not impressive enough as the monotony of consistent soft textures may set in some queasiness soon. Blame it on our pampered tongues.
Do yourself a favour and grab a cream puff, and you may just see cream puffs in a new light. For now, they are still missing tables and chairs so we could only count on take-aways: perfect for office workers to combat the dreaded monday blues. On top of their noteworthy puffs, they do have traditional buns going at a dollar each on saturdays, and mini-ones would be 5 for 3bucks throughout the week.
p.s. Plans to open a cafe dedicated to cream puffs in Somerset are in the making. Offices rejoice!
Blk 630 Bukit Batok Central
Tel: +65 9138 8676