Pastry chef Brent Templeton has worked for Lindt Chocolate patisserie, the Yellow Bistro in Kings Cross (owned by former Rockpool pastry chef, Lorraine Godsmark) and Black Star Pastry and Bloodwood restaurant in Newtown.
Yet he’d never made a batch of scones until a few days ago.
“There are so many things to learn in the pastry section,” he says. “Many top French patissiers have never made a muffin.”
The reason Brent whipped up the scones was to showcase his new range of exquisite jellies.
“I developed the rose petal jelly when working at Black Star four years ago,” he says. “I’d first tasted it when on holiday in Paris where I had it with croissants for breakfast every morning.
“I found jellies of all descriptions in the delis of Paris and brought a lot home with me. When they ran out, I thought I’d figure out how to make them.”
His first attempts with the rose petal jelly were inconsistent and required artificial colouring.
“So when I left Black Star, I decided to perfect it,” he says. “I started working part-time at Bloodwood restaurant with the goal of perfecting the jellies and using nothing artificial for the colour or setting.”
The rose petal jelly has taken a year to perfect. The trick has been to get the petals suspended evenly throughout the jelly, the colour right, and the setting of the jelly consistent.
“It’s a real labour of love,” he says. “I pour the jelly into sterile jars and at a certain point in the setting, I give them a good shake while still warm.”
I was knocked out by its flavour and delicacy.
I was also most impressed with the Early Grey jelly, a fantastic accompaniment to duck liver pate, or on a cheeseboard.
The apple jelly would also go well with cheese – and the salted caramel is hard to resist just eating from a spoon!
They make fantastic gift items for birthdays and Christmas.
Brent is now working on some new products which include ‘pate de fruits’ (with no artificial colours or flavours), nougat, fudge and divinity.
“The pate de fruits just burst in your mouth,” he says. “They’re made from pure fruit juice and are full of flavour.”
The trickiest one to perfect at present is the divinity.
“It’s an American confectionery,” he says. “It looks like nougat but melts in your mouth. I’m going to put toasted almonds, candied cherries and vanilla through it.”
It’s the perfect Christmas edible gift.
For someone who started his business with just $50 and an imperfect jelly recipe, Brent Templeton is a true artisan, and his talent and persistence are a credit to him.
For stockists and more info: www.sugardaddysconfectionery.com.au