Croquembouche for Warren’s 70th Birthday, Baroque Patisserie


Turning 70th was a big deal in our office for Warren, one of the consultant who has worked in the office for many many years. To make things extra special, our office manager has ordered a Croquembouche from Baroque Patisserie. It was only a mini Croquembouche with about 30 profiteroles made in the shape of a pyramid with toffee, decorated with beautiful sugar flowers.


My first ever Croquembouche was this one, it was okay, it was way too sweet for my liking, while I am more of a savoury than sweet person, no surprise I felt that way. The cake was put to fridge in the morning before serving in the afternoon so the toffee turns very hard and almost impossible to cut through, or it was meant to be like that? The vanilla crème filled inside the profiteroles was delicious and give this subtle flavours.




Beautiful flowers decorations on the cake.

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88 George St, The Rocks
opening hrs: Mon – Fri: 08:00-22:30,  Sat: 9:00-22:30

Getting There:

Train Station: Circular Quay

Baroque | Bistro Bar Patisserie on Urbanspoon


Dessert cooking class, Mumu Grill, Crow Nest



What’s your idea of a Hens night/party? Does it always involve crazy drinking and strip party? No, it doesn’t! A dessert cooking class is equally fun and interesting. To celebrate my bestie’s getting married in November, we have managed to score a discounted voucher online for a dessert cooking class in Mumu Grill. We had 18 people in the class and Chef Paul made us feel welcome and part of his family, sharing his knowledge and experience in the kitchen.


We cooked a variety of things, some baking desserts and some non-baking desserts. You get to taste all the desserts you cooked afterwards as well as a recipe with ingredient and steps, however, the recipe was a bit messy that it has typo and steps missing so it is best to bring you own pen and add notes are you go.


The best dish I thought was Bread Pudding, it is unlike other bread pudding I’ve ever tasted, it is not soggy and mushy but with a very nice crunch on the top, all the baking dessert are baked with a wood fire oven which can be heat up to 300°C, maybe that’s why it is so tasty!


We also assembled a rhubarb mess with a layer of cream, baked rhubarb, brushed meringue and fresh berries.


Other desserts we made are Passionfruit cheesecake and Clafoutis.  Clafoutis is a baked French dessert of fruits ( usually cherries) arranged in a buttered dish and cover with a thick-like batter. Strawberry was in season so we used a lot of those, we also created a dates and pistachio Clafoutis which was delicious!


Pic of me and Chef Paul with the oven pan!


Me with my besties.

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76 Alexander St, Crow Nest 
opening hrs: Fri – Sun: 12:00-15:00, Dinner: Mon – Sun: 5:30pm – late

Getting There:

Parking: Alexander St

Train Station: St Leonards

Mumu Grill on Urbanspoon

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