They say every cloud has a silver lining and redundancy from my full time employment this month was just that. I decided it the opportune time to do what I have not been brave enough to do for some time and go into business for myself. I am opening a POP UP patisserie! Why POP UP you might ask? Well it is financially a lower risk and it also give me the opportunity to test the market in our neighbourhood. There was also an existing coffee and juice bar looking for some yummy food so we were the perfect match, two small businesses under the same roof complimenting each other. Our opening day will be 2nd July, 2013 … just over a week away! This is our address and opening hours:
9D Factor Road, Waimauku, Auckland (sharing premises with The Daily Squeeze) – Opening hours; Tuesday – Saturday, 8am – 3pm
Menu selection changes daily but here is an idea of what mouth watering treats are on offer.
Homemade pies; Beef Stroganoff, Moroccan Lamb, Thai Chicken
Homemade Soups; Piri Piri Chicken & Corn Smokey Ham & White Bean
Sweet Potato & Blue Cheese Galette Roasted Tomato & Halloumi Galette
Rueben Sandwiches, BLAT
Pain au Chocolat & au Raisin
Eccles Cakes, Scones, Shortbread
Portugese tarts, Palmiers
Vanilla Custard Doughnuts
Raspberry & White Choc Lamingtons
Lemon Drizzle, Gingerbread Loafs
Also stocking artisan bread by Pukeko Bakery
…and lots more
And yes you will be able to buy some of these delicious homemade Raspberry & White Chocolate Ganache Lamingtons if you pop in!
For those who would like to try making their own here is the recipe below.
I’m also submitting this recipe to our monthly Sweet New Zealand blogging event which is hosted this month by my dear friend Sue over at Couscous & Consciousness. If you pop across to her blog you will find a few more Kiwi bloggers and their sweet creations.
Sponge base here, plus 1/2 cup fresh or frozen raspberries.
100ml whipped cream for filling & 4 Tbsps raspberry jam for filling
200ml whipped cream for ganache
200g white chocolate for ganache
1 Tbsp raspberry jam for ganache
200g coconut thread
Sponge method here, plus add the raspberries after the flour and stir through only a few times so raspberries don’t break up.
Instead of using two round cake tins like in the victoria sandwich cake recipe, use two square. this will make the top and bottom piece of the Lamington.
Bake as per recipe, allow to cool before filling sponge cake.
Spread the jam over one sponge layer, then spread the cream over the jam. Place second sponge on top of jam & cream.
Before cutting the sponge into square I find it better to let it rest in the fridge for a few hours.
Cut cake into approximately 8cm square pieces.
To make the ganache, place the cream & chocolate into a plastic bowl and heat in the microwave for 1 min. Stir and continue to microwave in 10 second blasts, stirring in-between until chocolate has melted.
Add the 1 Tbsp of jam to the ganache.
Now for the messy bit! Pour the coconut thread onto a tray.
Dip all 4 sides of each individual cake square into the ganache, using a spatular to scrape of too much excess ganache. Roll cake in coconut thread. Place on a tray the spread a bit of ganache ontop of square and sprinkle with coconut.