Filling: Vanilla speckled creme patissiere 9/10
Pastry: Outstandingly created and decadent 10/10
Presentation: Artisan with fancy brûlée pattern 9/10
Value for money: $6.50 (estimate) - Totally worth every cent 10/10
Overall score: 9.5/10
Pastry: Outstandingly created and decadent 10/10
Presentation: Artisan with fancy brûlée pattern 9/10
Value for money: $6.50 (estimate) - Totally worth every cent 10/10
Overall score: 9.5/10
I walked past Ned’s heading towards my lunch spot and was tempted. I stopped at Ned’s walking back to the car, and the family and I sat cozily on the busy street and devoured our spot of afternoon tea. Two coffees, a babycino, my vanilla slice and a vegan brownie for Mrs B totalled $21, so I estimated the fancy Mille-feuille slice to be somewhere in the $6/7 bracket. Pricey yes, but a high end Patisserie in a swanky neighbourhood normally command this price tag. That’s not to say that you always get value for money, but this time I most certainly did.
Presented using some tried and tested bakers techniques, including the piped domes of custard, this thing looked classy from the get go. The pastry looked divine; devilishly buttery, dark brown and tightly compacted...and it was. Some of the finest pastry I’ve eaten. I would snack on shards of this stuff on its own if it was for sale. The top layer even more delicious with the burnt sugar topping that made the whole thing taste of rich caramel. The custard too was excellent, and actually quite subtle in its flavour. Though boasting the black speckled vanilla bean it wasn’t overly sweet and had a velvety creaminess and hint of egg. The balance of the slice was excellent and ticked all of the sweet and savoury components, and proved quite tricky, but pleasurable to eat.
Presented using some tried and tested bakers techniques, including the piped domes of custard, this thing looked classy from the get go. The pastry looked divine; devilishly buttery, dark brown and tightly compacted...and it was. Some of the finest pastry I’ve eaten. I would snack on shards of this stuff on its own if it was for sale. The top layer even more delicious with the burnt sugar topping that made the whole thing taste of rich caramel. The custard too was excellent, and actually quite subtle in its flavour. Though boasting the black speckled vanilla bean it wasn’t overly sweet and had a velvety creaminess and hint of egg. The balance of the slice was excellent and ticked all of the sweet and savoury components, and proved quite tricky, but pleasurable to eat.
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