As the spotlight shines on Australia’s sweetest competitive reality series, Dessert Masters, Logan’s own dessert connoisseurs are proving the most delicious treats come from right here at home.
The second season of the Channel 10 show sees contestants from across the country battle it out with their desserts – ranging from lamingtons, tarts and pastries, to cakes, cookies and custards.
Contestants are baking for an audience of up to 400,000 people watching at home, with the winner scoring a $100,000 cash prize.
While the stakes for local patisseries like Chouette Cake & Dessert might not seem as high, that doesn’t stop them from creating delicious, innovate treats.
Chouette, which opened about one year ago, is creating quite the name for itself.
Their signature treat is an in-store creation made by owner Julie Lee and she calls it a ‘Moncaron’.
Her husband and co-owner Bill Hwang said the store offered a variety of different pastries, cookies and macarons, but the Moncaron, a combination of the words ‘monster’ and ‘macaron’, is the most popular.
“We invented this name due to their large size,” Mr Hwang said.
“We found many macarons out there were too sweet and people were reluctant due to their high sugar levels.
“Thus, we made it less sweet but still sweet enough for people to enjoy and made it bigger.
“It is definitely one of our best sellers.”
Chouette sells a range of Moncaron flavours, including cappuccino, Biscoff, salted caramel, banana, pistachio, strawberry and pistachio.
“We try to come up with different fillings so that it caters for all ages,” Mr Hwang said.
The store has all the makings of an everyday patisserie, but so much of what’s on offer has a unique twist.
You can buy a pain au chocolat, or a croissant coated and filled with Ferrero Rocher; or a kadayif pistachio doughnut or a blueberry and salted caramel cheesecake.
There’s sweet, there’s savoury, there’s even croissants in the shape of a cube.
But why are desserts so popular and why can a dessert-themed television show like Dessert Masters amass an audience the size of Logan?
Mr Hwang said it was “definitely” more than just sugar.
“It gives sense of relaxation, indulgence and peace,” he said.
“When you think about it, you don’t enjoy desserts when you are in a rush.
“You can only have desserts when you have time and are among people you love and care for.”
He said desserts created calmness, deep feelings and even memories.
“It is a treat to reward ourselves for a day’s hard work.”
