Well that's the question is it? Definitely not your average cream bun but its definitely the closest to Japan.
A new pastry shop Hattendo Perth Cafe has open up recently located in the Melbourne Hotel definitely worth a visit to enjoy some sweet goods and great tasting food the ambience really captures the rebirth of Melbourne Hotel.
Tonight while enjoying the yummy cream buns I decided to play with my sake again and plum wine.
Firstly the bun...
I purchase a box of 5 to give me all the flavours to try.
Ippin Junmai Daiginjo
Sawahime Junmai gold
Hakusturu Junmai Daingjo
Choya green tea Umeshu
Azuki Bean : Well before even eating the bun or cutting through it I firstly assumed the azuki bean would definitely red in colour to symbolise the rich sweetness it should bring , but to my surprise that wasn't' the case, the azuki bean was mix up with the cream so when eating the cream itself it wasn't overwhelming sweet like ,as red bean should be, and the chewy texture of the azuki was not unpleasant at all. I paired this with Ippin Junmai Daiginjo, at beautiful room temperature to bring forth the elegant sweetness and smoother texture, to blend with the creamy sensation of the cream and the dry tail cleanses the sweetness with a milder finish.
Matcha : Well like the Azuki bean I assumed it was going to get that real green tea flavour which normally is bitter. Honestly I am not quite a huge matcha fan but this matcha combination was not what I expected. I guess it had to with the cream, because the bitterness flavour was not evident at all. I paired this with the same flavours Choya green tea Umeshu at room temperature green tea is mildly bitter but not unpleasant just like the matcha cream bun perfectly enjoyable and easy with plum sweetness to finish off.
Chocolate : when you cut it open it reveals a chocolate mousse, definite chocolate taste but not overly rich like a piece of chocolate . You can spoil yourself with this flavour and not feel guilty. I paired this with Master Hiroshi's Prototype Sawahime Junmai gold because of the sweet mouthfeel flavour its a perfect match with the chocolate . The dry light aftertaste resets the sweet palate to settle the richness.
Custard and Whipped cream: Who doesn't love custard and whipped cream? but they are both different. The egg custard you feel the silky layer of custard which feels like pudding that you can just keep having a spoonful of.
The whipped cream is creamy and milk flavour is well balanced with the cream so yummy and not overly rich. Paired this with Hakutsuru Junmai Daiginjo, perfect balance at room temperature the fruity notes add a sweet layer to cream which cuts through the texture making it more smoother. Creates a Custard or whipped cream smoothie on your palate.
Personally the whole range of flavours have not failed to disappoint, I love the flavour combination . I love how it is a delicious sweet pastry but its not excessively sweet to the palate which leaves only the deliciousness behind.