Adriano Zumbo Patisserie
Shop in Manly

Famous for his weird and wonderful cakes and macarons, people queue down the street for a chance to sample adriano zumbo's famous creations. Open seven days. This manly patisserie sells cakes, quiches, tarts, breads, pastries, macarons, and fruit danishes.

He began his apprenticeship at the age of 15 where his love affair with pastry flourished. Something in notable that you would like to see stocked in our ingredients store? So take a break from the shopping, pull up an ottoman and escape to the sweet world of Dumbo! The sleek pastry cabinet houses our stuffed range of Zumbarons, cakes, tarts, pastries, chocolates and fresh bread. If you do refrigerate, receive the cake out of the fridge 10 15 minutes prior to serving, to let the cake temperate come up a notch (so you can taste all those lovely flavors). Our Zumbarons are delicate insignificant guys and need some loving. Taste every shade of our colorful Zumbaron range. Store the butter and water in a moderate sized saucepan and slowly bring to a rolling boil. Pour in the warm liquid and blend to form a dough. Spread onto a baking paper lined tray and leave to chilly for 30 minutes. Roll the warm water pastry out to a 23mm thickness, preferably in the best rectangle shape possible. Egg wash the top side of pastry from where you have piped the filling. Seize the pastry from the base edge and roll over to face the pastry where you have egg washed to create the seam. Add in the melted chocolate and combine until smooth. Add in the flour, baking powder and yogurt. Cut into desired portions and serve immediately or deposit in an airtight container. Use as a layer in another cake creation. PUT all the ingredients, except the grapefruit juice, into a saucepan and use a hand blender to combine. Place in the freezer until ready to use. Put the rhubarb into a roasting tray and sprinkle with the raw sugar to cover. Bake for 3040 minutes until the rhubarb softens and breaks down, stirring occasionally. Put the saucepan over medium heat and bring to the boil, stirring constantly. POUR the combined mixture into a container and stand in the refrigerator to set for 23 hours. Pipe a 5 mm (inch) layer of the rhubarb compote in the base of a stemless wine glass.