CCU was ecstatic. Alicia Key’s ‘Empire State of Mind’ was pumping through her mind as she took bite out of, bite out of, bite out of each delicious creation placed in front of her.
With her cape flying behind her, she sugar rushed up, up and away… all the way to the delights of New York…
10th July 2013
Do you remember how I went on a macaron adventure over at Zumbo’s? Well, I haven’t been again, unfortunate right that I can’t update it yet?
Because now I can make a new diary entry for Patisserie New York instead – I know, I know, you should thank me now before even reading this post
I have actually never visited this bakery #HSClife – so once more, my parents came to the rescue, and brought home boxes of cakes for yours truly. All in the interest of reviewing, I hope you understand of course, all professional *ahem*
When I do visit Patisserie New York (which is, funnily enough, not in New York, go figure right?), I will be sure to update you on that, but for now, I suppose you just have to be content with the amazing, mouthwatering desserts I want to share. No complaints? Didn’t think so
Oh and just before I do, just let me remind you that I am definitely not done with that Sexy vegan cookbook (I have been making the smoothie everyday now!) – I still have one recipe dying to be made and a full review especially for you this weekend
Now that I am ready to begin, I don’t know where from… since I have been brought back two different boxes, shall we just go by that? – Let’s see if you can take the uber fantastical nature of Box. Number. 1.
Bring it on…
Belgium White Chocolate Mudcake Wedge
This cake boasts of a white chocolate mud cake (though on their site, they describe it as sponge) with layers of smooth white chocolate ganache in between them, and topping the cake, along with apparently ‘hand shaven’ white chocolate curls, dusted with icing sugar.
All Belgium chocolate obviously.
A dense cake with a creaminess from the ganache, this is not super-sweet like white chocolate tends to be, rather reminiscent of the White Chocolate Lindor ball.
Basically on all counts, this cake is pretty much a win
Californian Carrot Cake Wedge
Ok, so this is the standard all good carrot cakes should be measured to. Actually. Dense and quite a thick cake, but still crumby and moist, not tasting like sawdust in your mouth. Trust me, I have eaten carrot cake like that…
I love the strong hit of cinnamon in the cake and the walnuts adding texture as well – and it suited the presentation, the scattering on top
The cream cheese frosting was smooth and creamy, but I couldn’t quite pick another flavour in it, slightly almost like mint, but it clashed a little bit with the cake. Perhaps a normal, vanilla flavoured, or slightly sweeter frosting would be more appropriate.
Regardless of this very minor thought, I would devour this cake in a second. Oh thighs…
Black Satin Mud Wedge
If the devil was a piece of cake, he would be this one. He would be sinful, indulgent and encourage greed and lust. Because oh. my. god. Look at this cake.
Can you resist?
Because I know I needed a muzzle to keep my teeth from biting into every luxurious mouthful. It was not being controlled by my brain, it was my heart all the way!
Topped by the cutest macaron in existence (which was a little soft on the crunch but was tasty and had a smooth chocolatey ganache inside it), this chocolatey creation was dense and very rich.
The dark moist cake was complimented by the lovely Belgium Chocolate ganache which just ‘enrobed it’, quoting the website.
I definitely found the cocoa content to be higher than majority of chocolate mud cakes in existence and had no problem with that – My mouth waters just thinking about it…
Mango Passionfruit Coconut Cake Wedge
Ok so when your brother and daddy control their sweet intake, but go crazy over a cake so much that the foodie of the house (your’s truly) literally gets one bite, you know you have a delicious cake on your hands
Not only is this cake one of the most beautifully presented out there, but the tropical flavours literally transports you to Hawaii. Or Fiji. Or the Caribbean. Wherever you want to go really
The glaze is a rich, mango-passionfruit concotion, and I love that they have left in the seeds, it really aesthetically adds to the cake! The smoothness of the glaze goes very well with the crumby, soft spongecake, bursting with the tropical passion-mango flavour too
The coconut is quite subtle but works so well with the tropical fruits, it melts in your mouth!
And the multicoloured macaron? Gorgeous much? Like in the Black Satin Mud Wedge, the macaroni is soft, without an obvious crack, but the internal ganache is rich and delicious. Perhaps a passionfruit-white chocolate ganache inside would have complimented the cake a bit more?
Not bad? Hmmm, it’ll do (says the girl who went high on cake :D)
Are you ready for Box 2? Think your teeth can handle it? Or should I say eyes? Ok, no more questions, just lose yourself in desserts… swim in desserts… Candy Land…
My Bad: Gooey Caramel Cupcake
Say what? Yeah, this cupcake had a bit of mishap in coming home… oops
Looks like I will just have to review it properly by buying it again – but as far as crushed cupcakes go, I had a BRILLIANT time cleaning up the mess…
Individual Apple Frangipane Tart
I really like this pastry. You know grape jelly? It is almost like an apple jelly on top
Aesthetically beautiful, with a sprinkling of cinnamon, the jelly-glazed apples also worked very well with the frangipane. The almond flavour was obvious but in a sweet, good way! The texture was only a little crumby, but definitely not light, rich almost!
The pastry while crunchy, was also pleasantly sweet, definitely my favourite pastry of the bunch I tried
And the apple appear to be slightly burn in its caramelisation but it added extra apple flavour to the recipe – this tart really should have be bought in big size… aah pastry shop regrets
Individual Mixed Fruit Tart
This looks like the queen of desserts. If done right, the golden pastry, the pillow of glazed fruits hiding a bed of vanilla pastry queen. It looks fit for royalty… and yours truly
This little treat definitely lived up to expectations! The fruit was fresh, a BIG plus, and glazed with a clear jam, I am pretty sure it was apricot or a gel of sorts. I was a HUGE fan of the vanilla pastry cream (or French Custard) in the middle, it was very smooth and tasted fresh, therefore complimented the fruits perfectly
I also liked that they kept the fruits traditional, keeping the iconic image of the fruit tart – kiwifruit, canned apricots, strawberries, blueberries and a half grape – perfect together!
I will say that the pastry almost had a savoury taste to it, conflicting with the precise sweetness of the other components, but not a big deal, just a little more sweet would have been preferred
Individual Rhubarb And Apple Crumble Tart
There is not much to say I suppose but that if you are into an apple, and a fan of rhubarb, you will VERY much enjoy this tart – Personally, I rarely eat rhubarb but in this tart, it was hard to stop actually!
The stewed fresh apple-rhubarb mixture just worked really well. Enclosed in a shortcrust pastry of ultra buttery melt-in-mouth composition, the sweet apples and the slight tart flavour of the rhubarbs kicked butt… or tongue is more appropriate
I also really liked the crumble, it was light and almost soft, not too crunchy and taking away from the beautiful pastry, just adding another texture to it
With a sprinkling of icing sugar on top, I went to crumble heaven with this tart!
Red Velvet Cupcake
Ok, you probably don’t remember, I had a rant a while back now, possibly last year, about my hatred for commercially baked cupcakes. I completely retract that opinion for these cupcakes.
For the first time, I found some cupcakes which had a soft, moist crumb and had a flavour relating to their name as opposed to a generic piece of cardboard
I was so happy to take a bite into them, I cannot even begin to tell you!
Look at that red!
The red velvet cakes were dense, beautiful to look at and had a generous cream cheese frosting, which could have been a touch sweeter but still went deliciously with the cupcake!
Chocolate & Hazelnut ‘Rocher’ Macaron
Ok, so the macaron had a very pretty speckled shell, though I was expecting a dusting of gold to be reminiscent of the pretty gold packaging of a real Ferrero Rocher
Also would have been nice to see a bit of the filling, while it was generously in the macaron, it would have added aesthetically
On taking the first bite, I found there was very little crack, which was a little disappointing, but the chocolate flavour was delicious and the hazelnut-generous filling left an aftertaste of Nutella without actually being Nutella
Room for a little improvement, but a delicious macaron nonetheless – Like Zumbo did in his Pear & Almond Macaron, they should definitely added a nut right in the middle of the macaron, to give a bit more texture!
Strawberry Rose Macaron
I know you may call me Princess CCU, considering such a complex and beautiful flavour could only come from a palace
Also a little soft on the crack, this macaron more than made up for it with the incredible strawberry infused with rose cream, it added such a perfect balance!
I was actually expecting it to be a little artificial but honestly, it tasted fresh and sweet, that was it
I also really liked the pretty colour, it was a cross between a pink rose and dark strawberry – such an overactive imagination
Ok, so I am loving the patriotic pride coming through here for Aussie iconic desserts (despite being named Patisserie New York
This macaron was delicious, again despite the slight lack of crack, but unfortunately it completely fell off the mark for me because it was not very reminiscent of a lamington, rather reminding me of a chocolate coconut brownie-fudgy macaron!
I couldn’t feel the spongecake, and according to the website, there is a raspberry cream which I got no hint of, perhaps overpowered by the chocolate?
While aesthetically beautiful and delicious in its own right, it should be changed a little, maybe increase the raspberry and add a bit of spongecake infusion into the cream?
Phew. I like trying dessert
*Sets down fork and wipes mouth* – Do I have something in my teeth? Oh 30 cavities?
No problem, totally worth it – I hope you all thought so too
- Macaron wise, I preferred Zumbo’s but the flavours were unique and delicious still – A little adjustment, maybe making the filling all rounded instead of concentrated to the middle, and a bit more feet and rise in baking them to have a ‘Voila!’ – also small macarons having no crack is understandable but they should be there for the larger ones!
- Everything was so fresh – the ingredients could have been bought the day of making
- Since it was brought home, I love that each cake was covered with plastic on the sides and on a little gold cardboard sheet – lift it out without ruining the cake, little details make a big difference
- By afternoon, majority of their products have sold out – it is a testament to how good their bakery is
Patisserie New York
25A Morts Road
Phone No: 9570-9997
Other Reviews: Eesh Blog
See you next time diary, can’t wait to write more about this patisserie
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Little About Me!
I am crazy. Ok, so not the best way to start out huh?
But I am. I am a crazy, sugar addicted, chocolate loving 18 year old who has been baking and blogging for 2 years!
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