The talented pastry chefs at local dessert destination Milse have done it again with a new selection of mouth-watering treats just waiting to be devoured.
The purveyors of all things sweet and astounding, Milse and its talented team of staff who never cease to amaze us, have updated their patisserie menu with a delectable selection of gateaux, tarts and and macarons.
Working hard behind the Britomart Pavilions’ ivy-covered walls, the exciting new line-up of gateaux created by the expert pastry chefs is all the evidence we need to schedule a visit. And though the white chocolate, cookies and cream pastry cake got us listening, it’s the dark chocolate, pear and chai gateaux that has us craving more.
Also new to the impossible list of options is a contemporary take on America’s classic candy apple. The new milk chocolate, caramel, toffee apple and walnut gateaux is such a work of art it almost looks too perfect to eat…almost.
Inspiring a new selection of desserts, quince has also found a spot on the ingredients list this autumn. Clearly not just a pretty paste to accompany your cheese and crackers anymore, the pear-like fruit has become a key feature in dishes like the quince, macadamia and mascarpone tart and the cheesecake, quince and lime verrine – a perfect pint-sized jar of sweet, fruity goodness.
Always a site of flavour innovation, joining the neatly lined rows of macarons is feijoa and custard; manjari and orange; and peppermint, all of which will be battling for selection against their ever-popular sea salt caramel or pistachio counterparts.
With every new menu comes the essential task of taste testing. It’s a tough job but someone has to do it so next time you’re in need of dessert, an afternoon pick-me-up or mid-morning snack, pop in store. But for those of you who can’t trust yourself to not get caught up admiring the options for a good 10 minutes, get a head start on the selection process by seeing the full patisserie menu here.