We make nearly all our products (and all the elements for each product) in-house, using the best ingredients and techniques. We believe that the final product is only as good as the ingredients and skill that goes into it - therefore, we only use the best.

Here we’ll break down some of the most important ingredients and techniques we use to make some of our most loved and delicious pastries.

It Starts With Ingredients - Only The Best

Couverture Chocolate

We use couverture chocolate in our mousses, which is crafted from cocoa beans and cocoa liquor, and then set with cocoa butter. The smooth texture of couverture comes from a process called conching, where the chocolate is continuously mixed. The longer the chocolate is conched, the finer and smoother the final texture becomes. Couverture chocolate leaves a clean finish in the mouth, unlike compound chocolate, which tends to leave a greasy residue.

Vanilla Bean

Whenever possible, we use vanilla beans in our products to deliver a richer and more nuanced flavour. Some of our mousses are made with a sauce anglaise, which is gently cooked with whole vanilla beans. Vanilla beans are naturally cured on the plant for up to eight months, and both the bean and its skin are used during the cooking process, as the skin holds much of the flavour. 

Fresh Cream

We pride ourselves on using only fresh, natural ingredients in our products. While fresh cream is more challenging to work with than mass-produced alternatives, it yields the best results in terms of flavour and texture. Unlike imitation creams, vegetable shortenings, or mock creams commonly found in Australian bakeries, fresh cream has a superior taste and mouthfeel. 

Butter

All our pastries are made with unsalted butter, which adds a superior flavour and ensures that our products don’t leave an unpleasant fatty residue in your mouth, unlike those made with vegetable fats or margarine. Using butter gives ourproducts a much more delicate and refined texture compared to using higher-melting fats. 

Perfecting French Techniques - Mastering Pastry Making 

Croissants

The technique behind making French croissants is all about creating layers of buttery, flaky dough through a process called lamination. The dough is made, kneaded and left to rise before being rolled out into a large rectangle. A large block of chilled butter is then flattened and placed in the centre of the dough, which is then folded over the butter multiple times, creating multiple layers.

After each fold, the dough is chilled - making this a long and delicate process. Finally, the dough is cut, shaped and baked. The folds create the puffy, crispy, light texture we know and love. The perfect croissant should have a perfectly crispy, buttery exterior and a light, airy interior full of delicate layers.

Croquembouche

Making a croquembouche, a classic French dessert, requires several key techniques and special skills to create its impressive structure and delicious flavour. First, we make the choux pastry, pipe it into mounds, and bake until it is golden and puffy. Mastering choux pastry is tricky because it requires careful attention to the cooking process and timing.

Next, we fill each choux puff with crème pâtissière (pastry cream), a rich, smooth custard that needs to be cooked slowly to avoid curdling, then cooled before using.To build the croquembouche, the choux puffs are stuck together using caramel and stacked into a cone-shaped tower. The puffs must be placed carefully and evenly to create a stable structure.

Making a croquembouche involves a combination of precision in pastry making, temperature control with caramel, and the artistic skill to assemble and decorate the tower. It’s a dessert that requires patience, technique, and a steady hand, but the result is a stunning, delicious centrepiece for any celebration.

Meringues

Making a great meringue requires precision, patience and carefully chosen ingredients - but the steps are quite simple. Here are our tips for the perfect meringue:

Choose The Right Eggs: Fresh eggs are best for making meringue because they separate more easily, and the whites whip up to a higher volume. Room temperature egg whites will whip better than cold ones.

Add An Acid: Adding a small amount of acid—like cream of tartar, lemon juice, or vinegar—helps stabilise the meringue and makes it firmer. Typically, we use about 1/4 teaspoon of cream of tartar per egg white. This acid helps the egg whites maintain their structure, especially when they’re being baked at low temperatures.

Start Slow: Begin by beating the egg whites on low speed to break them up and start incorporating air. Gradually increase to medium speed as they begin to foam, then to high speed as soft peaks start to form.

Add Sugar Gradually: Once the egg whites reach the soft peak stage, slowly add sugar, about 1 tablespoon at a time, while continuing to beat. This gradual addition ensures the sugar dissolves properly and doesn't deflate the meringue. You can use granulated sugar, but superfine sugar or caster sugar is preferred for smoother, shinier meringue.

Check The Consistency: The meringue should be glossy and smooth. If you rub a little of the mixture between your fingers, it should feel smooth with no sugar granules. If it still feels grainy, keep beating until the sugar is fully dissolved.

Stiff peaks mean the meringue is firm, holds its shape, and has a slight sheen. It should form solid peaks that don't bend or fall over when you pull out the whisk.

Bake On Low: If you're baking the meringue (for meringue cookies or a pavlova), preheat the oven to a low temperature (usually 200°F / 90°C). Bake until the meringues are dry and crisp on the outside, about 1 to 2 hours. If you want a soft centre (for pavlova), bake at a low temperature and let it cool in the oven.

The technique for making great pastries is all about precision and patience. Don’t have time to make it yourself? That’s ok - Zest Patisserie offers next-day pastry delivery for all your sweet cravings!