As you may be able to guess my holiday is over, the cars
packed and physically I’m ready to leave. Mentally I won’t to stay and the thoughts
of the six hour car journey do nothing to sweeten my mood. Thankfully we are
stopping over at relatives at the half way point to give ourselves a bit of a
break. Let me tell you after sitting in the cramped car for so long that stop
over will feel like another mini holiday!
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| Going to miss this scenary |
I also have the thoughts of the home cooked meal we have to
look forward to when we arrive as well, something we’ve missed out on recently.
Don’t get me wrong the food was but it wasn’t exactly prepared with TLC. No,
most of the time it was plainly obvious the only warmth coming from the food
was an aftereffect of the radiation waves. Nothing can beat a good home cooked
meal, unless it comes served with a certain pastry from the famous local
Bakery.
The local baker in question is Bird’s bakery, a name spoken
with the highest esteem and usually followed by a sigh of fond memories. Their
products often form the benchmark for anything similar, with two products
especially that cause instant salivation. These two are their sausages; I have
yet to find a banger that even comes close to beating them. Then in the dessert
corner their Elephant’s foot cake (not as grotesque or illegal as it sounds!)
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| Even the boxes look elegant, simple yet amazing |
Today’s review is of said Elephant’s foot, I’ll try for
something more than “Oh God Yes!!!” I’ll begin by describing it, essentially it
is a big round éclair yet it’s so much more. A dome of beautifully delicate
puff pastry severed in two and filled with home-made fresh whipped cream. Somehow
this cream is both sweet and light in a way no other whipped cream I’ve ever
tasted is. The dome is then covered in a generous layer of thick and gooey milk
chocolate that’s set to fudge like consistency. In all its perfection on a plate,
to be served alone as any compliment would be an insult.
I love to savour these obviously, and when such care has been
taken to craft such treat I’ve developed a certain ritual. I start with the
bottom half topped with the cream. Then once that’s been finished and every speck
of creams gone I start on the top, working my way around the edge in a spiral
like motion to the epicentre of chocolate. This may sound extreme but it make
these bad boys last.
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| Take it in while it lasts, which won't be for long! |
The pastry is light and airy that you barely feel any weight
on the fork; it carries a very subtle taste that’s never stale. When mixed with
the cream a light sugary taste is added that somehow doesn’t feel any heavier
than without it. A delicately milky cream taste is the aftertaste once the
sugars gone. It’s somehow deliciously creamy without being sickly sweet or
making you feel guilty for indulging.
The top half is slightly thinner and yet made heavier by the
chocolate. It’s thick and fudgy to the point where a knife is more suited to
cutting it than the edge of a fork. Tasting milky and very chocolaty it melts
in your mouth perfectly leaving the pastry behind with a chocolate hint to it. Whilst
I do separate the layers like an insane person, if taken all in at once is just
as good. As all the layers complement each other perfectly and never feels like
you’re eating too much like most éclairs do. To me though all at once leaves it
all over too soon and you can’t quite appreciate the different tastes on offer.
Overall not much else I can say except “Oh God Yes!!”
Score
9 out of 11
Found
Bird's bakery
Final Thought's
Their pig's are fed on the cakes they don't sell is what I've been told.
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