After a few months' Brunetti drought, we managed to find two excuses to visit this week! Our first companions were two of Michael's relatives, visiting from Queensland. Since Emma and Simon arrived almost three weeks ago we've had vague intentions of taking them, but it took Emma firmly setting aside this Friday evening for it to happen.
I was a little concerned that my over-blown promises of aisles and aisles of glorious cakes might mean that they would actually be underwhelmed by the Brunetti experience. Far from it! Emma lingered over the enormous pre-ordered cakes (Happy birthday Helen! And John! And our blessings on the child being christened on Sunday the 21st!) and was photographed in front of one of the display fridges before she even noticed the dozens and dozens of single serves she could have for herself. Then there was some time spent hovering around the multiple profiterole flavours before she finally picked out two. Without quite so much external deliberation, Simon ordered a large slab of mud cake.
Michael found a slice of warmed apple strudel to his liking, which he pronounced to be one of his better Brunetti experiences. I picked out a hazelnut brittle ($2.60), a dainty little sandwich less than two inches square. This was an intensely sweet, rich treat with unexpected textures. The brittle wasn't brittle at all, instead a soft and slightly chewy piece of toffeed hazelnut chunks. The ganache filling didn't ooze under pressure: it was firm and smooth with flecks of hazelnut meal. The package was then cemented together with choc-dipping at one end. Such complexity and richness really is best enjoyed in this modest serving size, ideally with a strong coffee alongside! Unfortunately my caffeine sensitivity prevents such a thing in the night hours, and I resorted to their too-sweet chai latte instead.(Read about our other Brunetti visits: one, two, three, four and five.)
The sacher torte at Brunetti's is my favourite. I've eaten maybe several hundred slices of it over the years. I used to give the little white chocolate piece on top to the dog because he gazed at me so longingly.
ReplyDeleteYou're a more generous soul than I! The sacher was my first introduction to Brunetti's ganache, which I think is a real knock-out. I'm hell-bent on sampling all the ganache things, meaning that I haven't yet tried a single pastry...
ReplyDeleteI'm not at all partial to chai made from powders or syrups, but Brunetti's do a great "orzo" which is made from barley. I think you might prefer it to sickly syrup chai.
ReplyDeleteI've never heard of orzo before, Julia! Now that I know what it is, I think I will try ordering it next time. :-)
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