It has been long for posting my recipe, since I got my viral flu from my husband, and unfortunately sick for more than month and I still have not recovering from my coughing.Why the virus has been so strong in Sydney?Why the doctor insisting not prescribing any medicine:”I am sorry, there is nothing we can do for the viral flu.”Both of us were told by the doctor. Every night all I did is coughing , lack of sleep, how am I going to heal my dear doctor in Sydney? The only thing is to make my body immune to any sickness…Healthy food, and healthy lifestyle, plenty of sleep and no dessert for a while.Sorry my dear blog.
Here is one of the recipes I tried before I was sick, just to share with you.I am going into a big transition very soon and I am going to miss some of the genuine readers due to I owe it to my health. Gosh…
Enjoy baking,dear folks! Not sure how long I can bla bla bla here so much. Going to miss you guys.
Components you need:
- Rich chocolate mousse
- Sable breton (Sweet Pastry)
- Chocolate glaze
Rich Chocolate Mousse:
- 225g Cadbury baking milk chocolate,chopped ( or any baking milk chocolate)
- 100g egg yolks
- 60g castor sugar
- 30 ml water
- 280 ml Bulla whipping cream ( or any whipping cream)
1)Melt chocolate over bain marie(a pot of simmering water sits underneath the bowl of chocolate without allowing water touches the chocolate)
2)How to make Pate a bombe(a):
a)Beat egg yolks till foamy stage with hand whisk.
b)Heat up sugar and water in a pot till reached 117C.
c)Add in to beaten egg yolks slowly and keep whisking fast until slightly pale or ribbon stage like picture shown.This is called pate a bombe.[Picture 6].Continue to beat the mixture until it is cool.
3)Beat cream in a mixing bowl till soft peaks formed[picture 7].
4)Fold in whipped cream into pate a bombe(a)[picture 8].
5)Fold 1/3 of cream mixture into melted chocolate from step (1).(It will slightly turned thick a little).Fold in remaining cream mixture into chocolate mixture.
6)Pour the mousse into a prepared 6″ round cake ring sitting under a tray lined with parchment paper.Allow to freeze for 4 hours or overnight.
- Ensure to pour in the sugar syrup slowly into beaten egg, otherwise pouring too fast of hot sugar syrup will curdle the beaten egg.
- (a)What is Pate a bombe:
A pâte à bombe is the French term for a mixture used as a base for making chocolate mousse and other mousse-like desserts.
It is made by pouring a sugar syrup that has been cooked until it is 117C degrees celsius over egg yolks and whipping the mixture until it is completely cold and has transformed into an uniform, unctuous, airy mass.
Sable Breton: (Rich sweet pastry)
- 100g plain flour
- 3g baking powder
- pinch of salt
- 75g unsalted butter, softened in room temperature
- 30 egg yolks
- 65g castor sugar
1)Sift together flour, baking powder and salt.
2)Beat the butter until soft and creamy.
3)Beat egg yolks and sugar in another bowl, beat till light in colour.
4)Add in softened butter into egg mixture, and mix to well combined.
5)Fold in the sifted flours.
6)Mix into forming a dough.
7)Lightly press the dough between 2 sheets of parchment paper.Allow to rest in refrigerator for an hour.
8)Transfer the dough the work bench, roll the dough into roughly 8mm in thickness. Cut into a 8” diameter round disc.
9)Place the pastry on a baking tray lined with parchment paper.
10)Bake in a preheated oven of 180C for 25 minutes until golden brown. Transfer to a cooling rack once baked, allow to cool completely.
- Lightly dust some flour between the 2 sheets parchment paper before roll the dough to desire thickness to prevent stickiness.
- Do not over roll or work the dough otherwise it might cause shrinkage during baking in oven.
- You can allow the dough to rest in the fridge for about 15 minutes again before bake if the dough becomes sticky due to hot weather.
- This pastry should be used the same day as it is made, or can be frozen for up to a month after wrapped properly.
- (a)What is Sable Breton:
This pastry is enriched by using egg yolks and flavoured with some salt. The pastry is definitely rich, buttery and crispy. It is from France and famous for the addition of salt.
- 9g gelatin leaves /or gelatin powder(Dissolve powder into enough water to mix into paste)
- 117g water
- 150g castor sugar
- 50g Hershey unsweetened cocoa powder( or any unsweetened cocoa powder)
- 85g Bulla cream ( or any dairy cream)
1)Bloom gelatin in ice cold water till softened.Squeeze to remove excess water when use.
2)Bring water and sugar to just boil , immediately reduce to low heat to simmer for 2-3 minutes.
3)Add in cocoa powder and cream.
4)Bring it back to boil and simmer for 4-5 minutes on low heat.
5)Remove from heat, add in softened gelatin(Same goes to the gelatin powder if using powder instead).Stir until dissolved.
6)Strain, Leave to cool to 25C.
- It is best to cool down the chocolate glaze till 28-33C to glaze the mousse(frozen).
- Stir the glaze now and then before glazing to prevent skin forming.
- you can chill the glaze overnight to rest before using.The glaze will be jelly like texture form.
- Carefully warm up with bain-marie or microwave until liquid and no trace of lump.(Remember to cool down to the optimum temperature when glazing)
- You can store in an airtight container in fridge and use in 4 days.
1)Remove the mousse from freezer, lightly torch around the cake ring for few seconds. Remove the mousse from ring.
2)Place mousse back to freezer for 15 minutes.
3)Pour the chocolate glaze over the harden chocolate mousse.Allow to drip excess.
4)Transfer to the cooled sable breton(Pastry disc).
5)Decorate fresh raspberries around the mousse, and place some chocolate square piece on the top, more raspberries. Dust with some edible gold powder.
6)Allow the mousse tart to bring back to edible temperature in refrigerator for 30 minutes before serve.Enjoy this rich, chocolaty and buttery tart.
Hope you enjoy this alternative of rich chocolate tart, it is so rich and melt into your mouth. Hope you like this sharing.
Stones Patisserie in Berrima, was the next patisserie bakery shop that we dropped by to grab one piece of dessert after having tried GUMNUT Patisserie’s desserts before we headed back to Sydney. It was nearly half past three in the afternoon and we need to head back before encountering any traffic. The experience in Gumnut patisserie ( which is located 4 minutes walk , opposite to each other) was the reason we had to stop by at Stones to give it a try. We could not find any dessert in Gumnut anymore, not on the day we dined in so we wanted to renew our luck at Stones Patisserie instead. [Find out you why : Gumnut Patisserie ]
We grabbed home one particular piece called:
Tanghana Salted Caramel Gluten free $12.50 invididual piece
I tried to bring home to taste and identify the components myself and here are the components I guess:
- 1st layer: Chocolate glacage/glaze
- 2nd layer:Dark chocolate cremeux/ cream
- 3rd layer:Gluten free Chocolate sponge/cake
- 4th layer:Salted caramel cream
- 5th layer:Milk chocolate cremeux/cream
- Base: Hazelnut chunks cream filling
[Components above are based on personal assumptions, since there was no any written explanation]
It is pretty good for a gluten chocolate entremet.
I personally wish that they could add more solid crunch in the dessert apart from the hazelnut chunk pieces. Please do not get me wrong, I loved the hazelnut especially, wish the hazelnut chunk was incorporated with some joconde or cookies base to give the extra depth for the entire dessert. Apart from the hazelnut chunks, when I bite into it I felt as though I could only taste just one texture all the way down the entire dessert that is soft and creamy. I loved the idea of hazelnut. If the chef could turn the base into some cookies base by using the same hazelnut chunks would be good.
Alternatively, keep the hazelnut base as it is, but to increase the bite to the gluten free chocolate sponge would make this dessert fabulous and excellent even more.The time when I slowly taste the sponge, sogginess maybe the word to describe what the sponge has become, it could possibly be explained by all the cream layers stacked altogether over the entire dessert? Or the sugar syrup has moistened the sponge so much that tasted unlike sponge, just my personal opinion.
All in all, flavour is good for gluten free dessert.
[Forgive me for the dessert has been ruined on the surface due to the fact this dessert traveled with us for 90 minutes, I could have ruined it while holding it through the bumpy ride in some where along the trip even how careful I was.]
Since time is ticking before heading home to Sydney, we only had 10 minutes left approximately to give a final wrap at Stones Patisserie.
When I first stepped in, I discovered that ambient lighting how cozy it was unsuitable for such amateur photographer like me to snap some super quick shots in just few minutes included choosing my dessert and lining up at check out counter. Forgive me again for the poor and unclear pictures.
The decor is cozy and there was a line for desserts. On the left side when we walked further into shop, there was a place for customers to dine in for other choices of the menu.
There is a table with all the chefs’s center pieces standing proudly . I unable to capture all the desserts on the table due to the line. (It is considered a little rude when customers are queuing up, while I force my way for some pictures, do you agree?)
Beside the desserts sitting on the shelf(just right beside check out counter), there is a small kitchen for the real chefs to make the magic happen. The line was long, thus I unable to capture the precise movements of the chef, also due to space constraints.
To sum it up, I would not mind to try another desserts from the menu here again if I am given the chance.
Thank you for visiting.
[Article above is based on personal experience and opinions which has no intention against anyone’s business associates as every individual has their own preference on how their dessert should taste like.]
For more information:
Gumnut Patisserie, the place where you can many assorted kinds of pastries and desserts which is at the heart of Berrima township , Southern Highlands. Gumnut Pattiserie has few different location around the highlands. My husband did some research of good pastries in Berrima and he found this Gumnut Patisserie was on the desirable list. It was a 90 minutes drive from Sydney. After few minutes of searching, we came by this place.
Outside of the bakery, I saw this most important road side signage that is good enough to attract customer. I had to take this picture because I am excited that I am going to try their desserts soon. I love desserts despite of being lactose intolerant together with my husband. We are willing to take our own risk, included spending more money to take some lactose enzymes.
It was a good Sunday, rained for awhile and turned sunny again. There was no line for us to wait for too long on this particular day, yahoo we thought we were lucky.
When we first stepped into the bakery, my eyes gazed around all the desserts and gateaux,The combinations of coffee and pastry, oh my goodness, we must come back for dessert right after my lunch at Zen Oasis restaurant. I must keep my stomach for second round of food, we quickly grabbed a cup of Long Black and left.
Around 2pm, we came back for seconds from a decent lunch and kept some empty space for trying some pastries here. Cannot wait as the aroma from the coffee and pastries were killing me softly.
So these are what we ordered. We ordered few desserts and planned to get some home initially for supper. Unfortunately, husband immediately shook his head in disapproval after having tasted their well known signature vanilla slice which has won an award, and the caramel tart. Its was my turn to taste and I have no doubt to agree with him. We were struggling to finish it. The flavours in our opinion is an acquired taste.
If we were given another chance to travel here, I would want to try other pastries or desserts apart from the Vanilla slice which was merely suggested by the staff. I am super critical of choosing a good slice of dessert as the effort and time we traveled for , just to try the desserts, I have some high expectations especially with the good reviews and the title Gumnut has received over the years.
I wish the staffs were enthusiastic enough to give me or other customers some suggestions of their pastries, especially when we asked for the second slice. The girl was little less passionate of what she sells, perhaps? Maybe ask us what would we like for our palette and guide us to some good desserts, perhaps? The varieties are excellent.
I would love to give them some insight on how to identify what kind of customers are coming for just the desserts:
When someone who came back to the shop for the second time and who glanced through all the desserts inside and out, occupied and engaged herself / himself in snapping pictures of the pastries and the front door sign, snapping pictures of all the ordered desserts for a good 15 minutes before eating it and last but not least just concentrate in tasting the desserts and components without coming here for just a coffee talk, I think all tell tale signs are that is enough to show that this customer cares of her/his dessert. Two words: dessert lover.
I cannot judge the pastry by just two desserts and one mocha to define the final conclusion, that is unacceptable, do you agree?After the dessert experience in Gumnut, not knowing which one to choose(So many choices, I am sure there must be one or two I would love) , it might not be practical or enjoyable experience to travel back here to get the dessert due to the time it took to get here.
People who travel to Berrima here are majorly tourists. There are not more than even twenty shops around here. I assumed customers are mainly tourist who had to travel in the first place to get here? I hope Gumnut could give me another reason to try their desserts once again to proof that their desserts are exquisite. I don’t like to be critical, I want to enjoy the desserts, because I am a dessert lover.
Reasonable taste however towards slight bitter after note. Perhaps they slight burnt the coffee, this is what my husband suspected who is considered a coffee expert compared to me.
Caramel Tart: $ 4++
From the taste of the caramel, I can confidently tell you, they are using large amount of sweetened milk and some melted white chocolate. The 5mm thickness of the tart skin combined with the 90% of the caramel somehow does not balance out the taste. All I can taste is sweet , sweet and overly sweet. My husband has been brought up with heavy cheese and milk flavour but he just couldn’t take half of the tart without the soy mocha to swallow it down.
Secondly, I personally do not get the idea of decorating strawberry sauce on both caramel and vanilla slice serving plates, please kindly enlighten me? I understand that Vanilla slice could go well with the strawberry sauce but definitely not to caramel tart. I personally think that the sauce is unnecessary. The taste and the amount are not relevant to the heavy sweetness of caramel. I wondered: do they serve all pastries with the strawberry sauce? I rather prefer some ice cream or whipped cream to cut down the sweetness of caramel . We both shared the tart and ended up having no choice but to disrespect the hard work by the chef, unfortunately we both had to leave aside 1/4 of the caramel tart on the serving plate. Indeed, we struggled to finish the artwork although we were born without wasting food as you all should know.
Personal Suggestion(actually 2 person):
- Please make portion to a small mini tart if you insist in having this caramel tart on the shelf. The caramel flavour has killed the entire tart. It is as though I am drinking a canned of sweetened milk instead. Forgive me being so straightforward.
- I respect the Chef job to create something nice, but I would prefer either top it up with some whipped cream or reduce the tart size to at least 1/3 of original size which would greatly appreciated.
- Perhaps chef can turn this caramel into salted caramel instead, to prevent any portion size reduction. I could understand some customers prefer to pay based on value.
- Please kindly remove the strawberry sauce, or on other desserts too. Not all desserts are happily married to the sauce. Please kindly consider this key point too.
- Passionate staffs to give some assistance in helping first experience customers like us in picking some desserts apart from Vanilla slice?
This is known as the “famous” Vanilla Slice that won many awards, made with layers of butter puff pastry with Crème Patissiere between the layers and topped with vanilla fondant, decorated with chocolate ganache.
When I first entered the store, requesting politely from staff what would they suggest me to try on for our first visit. She had no doubt and answered: Vanilla slice. So we had a slice.
INDIVIDUAL Vanilla Slice $4.60
The good part is the buttery puff pastry , unlike other bakery cafe that serve their vanilla slice which is always soggy due to the cream patisserie sandwiched in between every puff pastry layers.Not only that, those unknown bakery shops love to use poor quality of butter to make the puff pastry which goes soggy easily. So bravo to “Gumnut patisserie ” of the buttery and multiple layers of flakiness of puff pastry that never let us down.
The vanilla fondant is seemingly necessary component to tie up the entire vanilla slice due to the fact that the cream patissiere tasted towards rather on the plain side,it is screaming for considerable addition of sweetness. From what I tasted: The 90% of the sweetness comes from the vanilla fondant and 10% would be from the cream patissiere. When I tried the 3 components together in one mouthful, somehow to me, it is does not bind well together as though they were not belonging together in a family anymore.
- Would be greatly appreciated if they can increase the amount of sweetness to the cream patissiere,
- Reduce the the amount of the vanilla fondant,
- Keep the vanilla taste and the buttery goodness of puff pastry,
- With all these small adjustments, I would award them a pretty damn good “Vanilla Slice” of the year.
Placing a slice of dessert for an unusual spot for a picture taking is another sign shows that I am a dessert lover.
You will see a pretty adorable bookstore just right beside Gumnut Patisserie.
[Article above is based on personal experience and opinions which has no intention against anyone’s business associates as every individual has their own preference on how their dessert should taste like. ]
For more information of BERRIMA SHOP:
BERRIMA NSW 2577
Telephone: 48772 177
2 August , husband and I went for a good trip in one of the secluded areas of New South Wales where the pace of life is alot slower without the hustle and the bustle of city life. It is a quiet country side with plenty of opened grass area, cows and horses are grazing deliberately.The occupants are definitely free from stress as they considered one of the friendliest people I have encountered compared to city inhabitants.
We did not have any strict schedule and time constraint for this trip. The atmosphere was peaceful and serene that we had to stop by almost every place that we encountered. Although in saying that, Berima is a very small town with small population without many touristy things to do, which did not stop the fact Berima is a fantastic place to unwind. The drive which took us estimated about 90 minutes one way, the time taken is immaterial as the peacefulness was worth every single minute, as exhibited in my pictures. I hope you enjoy my visual journey
Allow the pictures to speak it’s own little story.
Joadja Vineyards and Winery: I spot this scenery when I first walked into the winery and I love it.
I saw this along the way we traveled. Husband saw it and instantly stop for me to capture the scenery.Love how the different shades of colours on all these lined up trees.
Saw plenty of hourse and cow along the way we traveled, it speaks closely the word of country side.
Spotted this when we went to nearby public toilet from far distant.Don’t get to visit this rabbit shack store due to limited time during winter.
I love all kind of peculiar design, and look at the tap, fully covered with the wild leaves, amazing for such small thing.
Love this feminine signage.
Duckies wear colourful winter boots captured almost all the tourist who passed by.
Thanks for visiting.Hope you enjoy my sharing of such short trip.
Simplicity in life comes from feeling within your heart.
I always miss vegetarian food from my home town but to get on a flight every time I crave for it is just not economical at all.
So, husband and I went for 90 minutes drive to Berrima in Southern Highlands. Although it is situated on fringe of the beautiful historic village, we both enjoyed the entire trip. This restaurant is only open on weekends for lunch time. I heard so much good feedback of it, so I thought to give it a go.
The restaurant offers a variety of gourmet delicacies which is over 30 selections of yum cha entrées, freshly wrapped sushi, home made desserts and a wide variety of hot and cold beverages. We did not get to taste the desserts much as we had plans for next dessert at some well known cafes nearby.
There was a long line outside the entrance , waiting for the restaurant to open. So, its true for the rumour, indeed there was a long line.
When I first entered the place, Chinese calligraphy was the first thing I spotted, then gave a quick glance through the entire place, it gives away the rustic and cozy ambiance with the wood fire fired up to warm up the place. Mind me, the temperature outside was around 13° Celcius. The only problem was I did not get to take any proper pictures in with the limited time, the lighting did not make is easier as well. Besides, everyone rushed in for the food like a pack of wolves, unlike me who came in to look around and started to take pictures. Customers were lining up for food while I was standing there causing some inconvenience for them to feed their hungry appetite. Everybody lined up for food, if I took any longer time to capture picture, perhaps by the time I am done , there might not have been any food left for me as too many starved tummies to be fed here. Forgive me for the poor qualitiy of pictures .
Freshly rolled sushi finished so quick that I got to taste 2 varieties.I only snapped this picture before I served myself. Lucky there was a person decicated in making new ones as the images below:
What I picked for making my tummy happy:
All in all, the taste is very close to Malaysian vegetarian food. I wish that I could taste more of the dim sum such as steam BBQ bun, deep fried taro balls, or more mushroom made food. For appetite like my husband and he such a poor eater, this could be the one time deal.
The service is excellent. I saw those waiters explained the ingredients of the varieties food to non-asian customers patiently. If anyone loves a good Asian vegetarian food, this is one of the options here close to Sydney so far I reckon.
After settling a nice meal, we went out of the restaurant to capture some surrounding area:
I enjoyed my time in Berrima, people here are mostly friendly.
Thanks for visiting.Hope you enjoy this simple sharing.
Address and contact details are as follows:
230 Medway Road Berrima NSW 2577 (Berrima & Moss Vale Exit of Hume Highway).
Tel: (02) 4877 1285 or 0404 099 285 (Between 9:30am and 5:00pm Monday to Sunday for bookings. )
Another year older.
Deeply blessed and grateful for small things in life. I am grateful for the chocolate, the food, the new place I put my footsteps on, the flower, the thoughtful wish.
Thank you God for another grateful year with all the blessings and love.
Thank you my hubby, my families and genuine friends who support me throughout my life.
Great health and wonderful memories created each day are all I pray for everyone in my life.
Yes, I am counting all blessings every second of my simple life.