Tarte à la Crème, at Benoît Castel.
The great classics of French pastry, like the Paris-Brest, the fraisier, the éclair, the baba au rhum or the Saint-Honoré, they continue to be one of the prides of French savoir-faire.
Thus, in Paris it is not uncommon to come across hordes of gourmets impatiently waiting their turn at the doors of their favorite deluxe pastry shops for fear of sold-out. We invite you to taste their indispensable gourmandises, as beautiful as exquisite!
NOISETTE BY CÉDRIC GROLET
The very famous Cédric Grolet has just opened his new boulangerie-pâtisserie on avenue de l’Opéra; both in take-away and sur place, he will offer _ croissants, baguettes, _ flans...
His clean and contemporary 'laboratory boutique' at the Hôtel Palace Meurice welcomes its clients with the meticulous work of its pâtissiers that they use high-quality ingredients, such as their organic butter; and little sugar, not refined.
Grolet is renowned for its trompe l’œil cakes, now cult, like the original Rubik's Cake. Its exquisite and statuesque Noisette is a delicate and surprising dessert in the shape of a large hazelnut, of incomparable lightness on the outside and a creamy texture on the inside. Attention, these greedy sins reach prices of true works of art! (6 rue de Castiglione, 75001).
Noisette the hazelnut-shaped dessert by Cédric Grolet.
**YANN COUNVREUR MADAGASCAR VANILLA MILLEFEUILLE**
The creations of this Breton confectioner are characterized by their 100% natural raw materials. Thus, its exquisite revisited mille-feuille are the delights of Étoilés restaurants.
This airy millefeuille à la minute is made up of crispy flakes of buckwheat flour; in addition to AOP butter and fleur de sel, forming a light vanilla cream from Madagascar. Its greatest luxury is that they prepare it at the moment with a final touch of icing sugar and vanilla powder (137 avenue Parmentier, 75010).
Delicate millefeuille, made with crunchy slices and Madagascar vanilla cream.
**MONT-BLANC BY SEBASTIEN GAUDARD**
The young pâtissier chef mixes family recipes from his childhood and his own creations. Among them he presents his rich Mont-Blanc, with a base of Crispy meringue covered in a fine crème fouettée vanilla-scented, slightly sweet and covered in chestnut paste 'noodles'.
east traditional winter cake with christmas flair it is available to take away in its charming patisserie facing the Jardin des Tuileries. But you can also accompany him with an Earl Gray in his small tea room on the first floor (1 rue des Pyramides, 75001).
Mont-Blanc, the most famous creation of Sébastien Gaudard.
**CAKE MARBRÉ BY FRANÇOIS PERRET, HÔTEL RITZ **
François Perret has just received the Valrhona Award from the Meilleur Pâtissier of Restaurant des Grandes Tables du Monde. Since 2015 he has been chef pâtissier at the legendary Ritz hotel where, thanks to his ingenuity and talent, he renews the great classics giving them a contemporary nuance.
Among your desserts signature, at the Bar Vendôme, his brasserie a la française, serves appetizers such as its marbré cake, a trompe l'oeil dessert of marbré cocoa and vanilla biscuit with vanilla caramel, vanilla mousse and a cocoa marbrure (15 place Vendôme, 75001) .
You'll find François Perret's marbré cake at the Hôtel Ritz.
**SADAHARU AOKI CARAMEL-MATCHA CAKE**
This Japanese pastry chef masterfully fuses Japanese and French aromas in the form of elegant and colorful creations with subtle Japanese perfumes such as yuzu, azuki (small red beans) or sesame. This is how you imagine the tarte caramel salé matcha: a sweet and crunchy pastry tartlet, seasoned with Guérande salt caramel and covered with a spiral of white chocolate matcha green tea cream. Itadakimasu! (103 rue Saint Dominique, 75007).
**TARTE À LA CRÈME BY BENOÎT CASTEL**
We have already talked about the tasty croissants from his bakery-patisserie in the Ménilmontant quartier. In his new coffee-shop, located in an old boutique from 1914, he highlights the _ petit-déjeuner à la française; _ handmade, with 100% natural yeasts, flours and dyes. He also offers his tarte à la crème, a simple cake, good and pretty, without artifice, to show the real product.
It is made based on a rich chantilly from Issigny with a pastry cream heart suspiciously scented with Madagascar vanilla; superimposed on a pâte sablé giving rise to a crunchy and smooth result.
If you dare to get red-handed, Benoît Castel has published the book Pâtisserie simply naturelle, with 75 daily recipes, such as pain perdu or moelleux au chocolat, in addition to its tricks for tarter or macaronner, with which, incidentally, you will improve your level of French (11 rue Sorbier, 75020.
Benoît Castel with his most famous creation.
**PAVLOVA EXOTIQUE BY MICHALAK**
Christophe Michalak boasts of practicing a modern and innovative pastry with a rock touch. He uses seasonal products; natural colorings from fruits and vegetables, as well as raw sugars, such as cane or muscovado (a spirit that he transmits in his Masterclass in the Sentier neighborhood).
The famous pastry chef appropriates the pavlova, from New Zealand or Australia, making a fresh version composed of exotic compote, light coconut cream, and fondant meringue with lime. (Some will celebrate that he does not use wheat flour).
Among his best known desserts you will also savor the religieuse with salted butter caramel or the Mon Koeur, a very photogenic cupcake, red glazed, in which the taste of chocolate stands out (8 rue du Vieux-Colombier, 75006).
The media confectioner Christophe Michalak.
**CHOUQUETTE ÉMOTION PISTACHE BY PHILIPPE CONTICINI, GÂTEAUX D'ÉMOTIONS **
Philippe Conticini has a remarkable resume, laureate of the prestigious decorations of Chevalier de l'Ordre National du Mérite and Chevalier de l'ordre National des Arts et des Lettres. In addition, he is popular, having been the co-founder of La Pâtisserie des Rêves, famous for present his creations in glass bells.
His appetizing chouquette émotion pistachio awaits you in his Gâteaux d’Émotions pastry shop, a kind of donut made with pâte à choux, pistachio pastry cream and pistachio and almond praline.
For those with a sweet tooth with intolerances to gluten and lactose, he has launched the book Gâteaux et gourmandises sans gluten et sans lactose, in which he has conceived appetizing and simple recipes for them (37 rue de Varenne, 75007).
A most original and delicious donut.