Black Star Pastry leaves us wanting s’more

Black Star Pastry leaves us wanting s’more

One of Australia’s most creative bakeries, Black Star Pastry, has jumped aboard the US train, leaving us wanting s’more with its new dessert range.

The eyes of the world have been well and truly focussed on America with the recent presidential election, and the popular Sydney bakery has turned one of America’s most loved desserts, the s’more, into a pastry.

Inspired by the tradition of roasting marshmallows over a campfire, the mouth-watering new pastry looks the part: a light, flaky croissant pastry base is piped full of almond cream, vanilla custard cream, and topped with poached peaches. Then, the pastry is topped with ripe raspberries and finished with a toasted vanilla marshmallow on a chocolate skewer.

Already famous for it’s desserts which are known for being as beautiful as they are delicious, Black Star has also released a brand new All-Star Box filled with its most sought-after delicacies including the famous Strawberry Watermelon Cake, the new Chocolate Mirage Cake, the Raspberry Lychee Cake, Pistachio Lemon Zen Cake, Dragon Cake and the Japanese Forest Cake.

Earlier this year Black Star opened a new Sydney location on the ground floor at The Galleries, just two floors down from its old Books Kinokuniya cake shop.

Selling for $55 a box, it’s money well spent to not have to make the difficult choice between cakes!

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