Sitting in front of a computer up to 14 hours is not exactly something that makes your heart sing. You know you start getting old when you have a list of "what-I-wish-I-should've-done" - And for me, that would be learning to become a pastry and dessert chef in France.
If food appreciation is my strength, then the sweet booth is my real weakness. Nevertheless, I amaze nothing more than aesthetic aspect and the artery - It tease your taste buds, truly melts your heart and then there's gooeyness...Before I learn to master the trade secret to share my recipe in exchange of upvotes, I'd like to take you on a date to explore some cute dessert places around Sydney, Australia.
It's 7:15 pm on a Saturday night, we're heading towards a new dessert cafe called Dulcet Cakes and Sweets, located in Burwood.
It's a very small cafe tucked in the new complex area behind the busy street. The cafe has been very busy every time I came on a weekend night. What makes Dulcet stand out is the innovatively healthy streak for the Asian customers - heavily cut down on sugar and use ingredients typically found in Asian dessert e.g. matcha, black sesame, tofu and yuzu, etc.
The fit-out is simple, soft and flora-inspired feature wall...
I come all the way for the iconic creation: 20 Layered Cake - It's literally 20 layers of crepes in liht cream and chocolate and caramel sauce. It was ABSOLUTELY scrumptious!
Sydney tea-makerTippingy: Strawberry n Cream is pure delightful with the fresh apple pieces.
It feels like a mini tea ceremony with a hint of pomogranate...
Little Marionette coffee beans for regular cappicino
The black seseame mousee with green tea/ matcha centre in beautifully nutty because the use of freshly roasted and ground black seaseme paste.
The lemon cream mousse in the the colourful handcrafted star shaped Chinese plates.
The yuzu centre
The cake with chestnut and redbean cream
And....some take away for everyone on Steamit to complete our date
Thanks for reading :D
我們去約會吧！- 回味那些年, 我們錯過的夢想。。。
天天坐在電腦前14個小時，我覺得人生還是不夠完美。人長大了，成熟了。遺憾的不是自己曾年少無知犯下的錯誤，而是後悔當年有些沒有放膽追隨的夢想。而我的悔恨確是沒有去法國學習做一個糕點師傅。
最近Burwood開了一家中西合璧的甜點屋。我今天希望帶上大家一起去約會。
最近新開張，每一次週末來都很忙。
甜品屋的主人是華裔，甜品的主題口味相對迎合亞洲人口味，相對低糖對於怕胖妹紙剪紙是福音。而材料也是一般採用東洋甜品材料，例如抹茶，黑芝麻，柚子，豆腐代替高脂起司，等等。。
至於我是朝著鎮店之寶朱古力千層蛋糕莫名而來 － ＄9.80
甜品屋的裝潢簡潔，主牆刷有水分花鳥。
茶是悉尼本地Tippity的草莓水果 － $7.50
雖然深夜，我還是想到我的伴侶咖啡，開始咖啡豆是Little Marionette － $4.40
黑芝麻慕斯，抹茶紅豆夾心，十分香，全靠現磨黑芝麻 － $11.00
最愛的檸檬慕斯，柚子夾心 - $11.00
栗子紅豆雪紡🍰 更是浪漫
最後，還要送上外帶給Steamit的朋友喔。。。
－ 謝謝閱讀