BRUNETTI, MELBOURNE CBD: So it hasn’t been long since I’ve come back from Europe and honestly the Melbourne food scene captures quintessential Europe pretty well – especially the beautiful cakes and pastries from Brunetti. The highly successful Italian bakery chain has now opened a brand new store on Flinders Lane, to rival the successes of its Lygon Street store, in the heart of the Italian precinct. I love how they’ve refurbished it to be just as big, with multiple display counters lined with freshly baked pastries, macarons, cakes, and not to mention a gelato stand. Everytime I come here, I never want to leave!
This review is a little overdue because I actually try these pastries a while ago but they were just so good writing about it is almost as if I’m eating them again 😀
Chocolate Melts Tart – $7.5
The good fat: This is close to one of my favourite desserts at Brunetti now – even though they’re all so yummy! It’s quite rare to get a 100% chocolate dessert, without fruit etc. because often they are just simply way too sweet and sickly. However, the rich, melted chocolate ganache completely filling the inside of this tart is just second to none. I’m not sure what it is, but I was quite surprised by how delicious it was when I took my first scoop. It’s dark without being too sweet, and has a thick, beautifully smooth texture so that it’s simply like dark melted chocolate in your mouth but with the light addition of cream (being a ganache). The shortcrust pastry underneath is hard at first but crumbly when you bite into it, forming the perfect base to hold all the chocolatiness inside. This crumbly pastry also gives a hard contrast in texture and pulls back away a bit of the sweetness. Perfect portion size too as you can eat it without being too overwhelmed, which is surprising, because I didn’t feel sickly sweet after this! (But probably because we shared it)
The bad fat: A little expensive for a rather shallow tart.
Bavarese Al Rum – $5.7
The good fat: The Bavarese is a rather newer cake to their ever growing dessert cabinet, and quiet a nice, light contrast too. Bavarian cream is simply milk thickened with eggs or gelatin, for a light and glossy texture but this one was quite thick in comparison – which I enjoyed more. There was also a slight hint of coffee infused in the cream.
The bad fat: The description said puff pastry so I was expecting crispier, crunchier layers of pastry at the top and bottom but this one was quite hard to bite through. A nice dessert but quite standard, tasting simply like thick coffee cream wedged between 2 biscuit-type bases.
SHOULD YOU GET FAT HERE?
YES – It’s Brunetti so when am I ever going to say no? P.S. Please sponsor me I have eaten there so many times now!