good things found
hello. i made it to balmain while the sun still shone and met bowb outside adriano zumbo patisserie in search for good things. it could be said that the {re}searching had already been done by bowb, way back in april when a chocolate tart by the name of envie {raspberry and dark chocolate ganache enclosed within a the pâte sucrée shell} graced her blog. and since then i have been at the receiving end of a tasty macaron duo {pear + vanilla} and stories about the goods at adriano zumbo. it was only a matter of time until i checked the place out myself.
it’s a hard task selecting something from the glass cabinets at zumbo because everything is beautiful and tempting. there is a colour wheel like the sun in tart form and a green and pink tower of macaron and berries which looked like it would topple the minute i held it in my clumsy paws. we were assured by the counter staff , that the box in which goods are packed would keep it secure, as long as the trek back home didn’t involve jogging - even so, i left the tower for another time .
my attempt at not being greedy was ruined when i took too long mulling over today’s selection. i knew one choice had to be chocolate, but i became undone with the second. after shuffling up and down the narrow passage way, in between more decisive customers i came away with the quasimodo tart {with the promise of cherries} and the envie tart {with the promise of tart raspberry and creamy chocolate ganache}, a bright orange mandarin macaron and a chocolate macaron. greedy? well, it was all for sharing.
the rectangular creation you see in the background was bowb’s selection and was cut in half, along with the quasimodo {below} once we returned back to her place for afternoon tea. i cannot remember the exact ingredients in the quasimodo, but it included macerated cherries in a superfine pâte sucrée shell. the disc atop the cherry filling was light and moussey, with delightful little bruleéd layer. i’ve emailed the info desk at zumbo for the precise term for the disc, because it’d be nice to know. we think it was made with chestnut.
as for the rectangular creation; a chocolate biscuit base with chocolate mousse divided by more dark chocolate, apricots and pistachios crumbled on top. so perfect with flowery jasmine tea, eaten slowly and spliced with freshly cut orange wedges, courtesy of bowb’s fruit bowl.
as for the envie tart and macarons; they are for another day: tomorrow!
