Pastry: Freshly baked, cumbley and delicate 8/10
Presentation: Tri-layer, Artisan, brûléed top 9/10
Value for money: $6 - Small portion, fresh and tasty but too expensive 7/10
Overall score: 8.2/10
|
Filling: Proper eggy vanilla custard 9/10
Pastry: Freshly baked, cumbley and delicate 8/10 Presentation: Tri-layer, Artisan, brûléed top 9/10 Value for money: $6 - Small portion, fresh and tasty but too expensive 7/10 Overall score: 8.2/10
A trip down to the bay led me back to Mordialloc, where I had an excellent vanilla slice from the Paris Hot Bread Bakery last time out. With another French themed Patisserie nearby, I couldn’t resist purchasing the last Mille-Fuielle styled slice in the cabinet. Clearly a lot of care goes into the construction of such items on offer; it’s own golden paddle, piped custard, crumbly flaky pastry and bruleed sugar on top gave the slice a very Artisan appearance. Selling at a hefty $6 for a relatively small but well crafted slice still could have been a waste of money if it’s taste didn’t live up to its looks. Luckily I was happy with all components. I was really pleased to actually taste eggy, creamy, vanilla custard or creme patissiere (like I make at home). I would have given the custard 10 if there was actual vanilla bean used instead of essence. The pastry too was on point; delicately thin, almost wafer like and fresh to the bite. The bruleed top was alright, but I’ve had these before and I’m not sure that blow torching the entire top sheet of pastry is necessary. Give me a good fondant icing any day! Worth the visit.
0 Comments
Your comment will be posted after it is approved.
Leave a Reply. |
WelcomeThis is the Snot Blog.
A journal of vanilla slice hunting, consuming and reviewing. Categories
All
External LinksSNOT BLOCK & ROLL
www.mezzacotta.net/blockandroll/ Archives
January 2022
|