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.]
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