American Custard Slice
Cocoa sponge, egg-yolk buttercream and torched meringue.
Choux pastry with pistachio cream and raspberry coulis.
The choux is baked with a craquelin top, so it is crisp outside and airy within. We fill it with pistachio cream and raspberry coulis for acidity, then scatter chopped pistachios over the top.
Baked to order – please order 48 hours ahead.
We make our own pistachio paste from roasted nuts – shop-bought paste tends to be dyed and dull.
Cocoa sponge, egg-yolk buttercream and torched meringue.
Vanilla sponge, yogurt cream and forest berries in jelly.
Puff pastry, vanilla custard with fruit and whipped cream.