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Strathfield Good Food Guide : Strathfield Good Food Guide 2012
52 | strathfield Good food Guide Sihan Lee We provide an indulgent, luxurious dining experience 2012/2013 | 53 cafes, bakeries & desserts 11GeorgeStreet,NorthStrathfield97645966cheekychocolate.com.au How long Have you been a cHef? As a child, I was always in the kitchen creating cakes for my family. I’ve been baking professionally for over a year now at Cheeky Chocolate and I have to say, it’s my dream job. I get to use my creative cooking skills and do it in a beautiful environment. wHere did you learn to cook? I was trained at the culinary institute Le Cordon Bleu here in Sydney. I have a great mentor, Chef Andre Sandison. wHat type of food do you serve? We serve mainly patisserie and dessert items. We have macaroons, Devonshire tea, high tea for two, cocktails, chocolates, cakes and a la carte desserts. wHat is your speciality? Without a doubt our specialty is the Kiss my Cheeks chocolate sundae. It’s a bed of ethereally soft raspberry foam, crunchy peanut brittle, bittersweet honeycomb shards and a cloud of honeycomb Chantilly; this is topped off with two scoops of vanilla bean ice cream and a quenelle of banana ice cream (made in house). We finish it off with another drizzle of chocolate sauce and a big handful of brittle and honeycomb. wHat makes your cHocolate sHop special? We provide an indulgent, luxurious dining experience where our customers can enjoy the most irresistibly sinful desserts. That’s a winning combination you don’t find too often. ourstrathfield.com.au profiteroles With praline mousse you’ll need: For the pastry cream: 125g sugar 5 egg yolks 25g flour 25g cornflour 500ml milk 1 vanilla pod, split For the praline mousse: 250g praline paste 400g soft butter For the pastry: 250ml water pinch of salt 7 sugar 100g unsalted butter 190g baker’s flour 6 eggs pastry chef @ cHeeky cHocolate metHod: paStry cream: combine sugar and yolks in a bowl, whisk until pale yellow and creamy. Whisk in flour and cornstarch, add, 100ml of milk to make a slurry. Bring remaining milk to boil with vanilla bean in pan, add slurry in slowly; whisk. cook gently over medium, boil for 1 minute. pour cream into a bowl, cover and set aside. Whisk before use. praliNe mouSSe: Whisk butter in a mixer until soft. add praline paste, mix well. add pastry cream and beat until mixed. paSry: Bring water, butter, sugar and salt to a boil. add baker’s flour, mix with a wooden spoon until the roux is cooked through. cool. add eggs one by one to the mix until a smooth paste is formed. pipe circles of pastry onto a lightly oiled baking tray, bake for 10 mins at 190°C then 15 mins at 160°c. cool pastry, cut in half, fill with the mousse.
Food Guide 2011
Strathfield Good Food Guide 2013