Photos by Meaghan Coles
The sweet treat we didn’t know we needed – gin infused eclairs.
Known for her admirable cakes and French pastries, Cheryse Zagler has returned to the Barossa to set up a new patisserie within the Columbian restaurant El Estanco.
Zagler’s decorative and delish creations took her from apprenticing at Tanunda’s Careme Pastry, to Magill Estate, high class Melbourne restaurants, and in 2017, opening Leabrook Bakehouse and Patisserie.
Now, she has returned to the Barossa in collaboration with El Estanco to supply boutique cake-making services to Greenock, South Australia.
Zagler and El Estanco are planning a gin and cocktail night to celebrate the success of the mouth-watering desserts so keep your eye out for the launch date. To be confirmed within the next day or two.
The eclairs are made in collaboration with Seppeltsfield Road Distillers, with several of the distillery’s much-loved gins serving as inspiration for Zagler.
To kick off the collab, Zagler has prepared a Bergamot Citrus and Coconut eclair, infused with Seppeltsfield Road Distillers’ House Gin.
The eclair features house gin bergamot cream, white chocolate bergamot ganache, gel, and coconut.
Cheryse Zagler Cake and Pastry Design is based within the South American influenced restaurant to provide a fun and new experience for the South Australian community.
Zagler has been working with the El Estanco team for three months, keeping her creations low-key.
Their goal is to get people excited about the hills and support local businesses by creating innovative ways to get people into the Barossa.
Not that an excuse to visit the Barossa is needed, but these desserts have definitely been added to our bucket list.
El Estanco is located at 18-22 Murray St, Greenock.
Head to the @el_estanco Instagram page for more information.
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