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Serves: 25
Agathe Patisserie is a Paris-inspired bakery serving a large, and continuously changing, range of authentic French pastries, cakes and savouries - with a focus on innovation. Infused croissants (Pandan, Matcha, Café au lait), along with the “cruffin” (Salted caramel, Nutella, Peanut caramel), will be among the more unusual offerings.
Founder and head pastry chef Agathe Kerr, an excellent student who graduated from a top-five French business school, says the “chemistry of baking was a revelation and I loved seeing the transformation from the raw product to the final product”.
Agathe tested the popularity of her baking at her daughter’s Melbourne school in late 2013, serving up croissants and pains au chocolat at the Christmas market. Quickly selling out, Agathe summoned the courage to follow her dream of setting up her own patisserie and croissanterie, leaving behind her career as a business consultant.
Agathé Pâtisserie is located at Stalls 63 and 64, South Melbourne Market, corner of Coventry and Cecil Streets, South Melbourne. Since 1867, South Melbourne Market has been a treasured inner city landmark and a favourite destination among locals and visitors. It is the quintessential village Market, a place where people come not only to purchase fresh food, but to meet, eat, drink, shop, discover, share and connect.
Ingredients
- 200 g Eggs
- 230 g Sugar
- 10 g Honey
- 275 g Plain flour
- 12 g Baking powder
- 225 g Melted butter
Method
- Melt the butter in the microwave
- Place eggs, sugar and honey in the bowl. Using the whisk, beat mixture until thickens and doubles in volume
- Gently fold in the flour and baking powder, using the whisk at low speed
- Add the melted butter slowly to the mixture, using the whisk at low speed
- Cover with cling wrap and leave in the fridge for 1 hour
- Pour the mixture in a piping bag and pipe a small ball at the centre of each madeleine shaped mould
- Preheat oven at 200°C. Bake at 170°C for 10 minutes.
- Once out of the oven, pipe in the Nutella from the top
The photograph and recipe was contributed to Food Thinkers by Agathe Kerr.