Archive for August, 2010
Ladurée :: Millefeuille Cassis
The cassis layer itself was resplendent. Intense flavor, tangy, and with just the right density, I couldn’t ask for anything more. Then again, I’ve been known to just suckle cassis syrup from a bottle, so my tastes might be a little skewed. The crème’s flavor, on the other hand, was completely imperceptible. Though this isn’t
Carl Marletti :: Censier
As many of you saw on the Paris Patisseries Facebook Page yesterday, the Censier here is one that Carl Marletti himself crafted for us in his kitchen. He was actually the first great Parisian pastry chef that I ever approached to do a special photo shoot. We’d loosely coordinated the whole thing by email, while
La Pâtisserie des Rêves :: Cylan
The Cylan is a delight. Quite original, it’s composed of white chocolate mousse and citron confit surrounding milk chocolate mousse, atop a tender jasmine genoise and lightly crispy, slightly salty feuilletine. Or, phrased another way . . . yum. One would think with the name, Cylan (Ceylon), it might have more of the tea infused
Sadaharu Aoki :: Duomo Mâcha Azuki
Had I had the Duomo Mâcha Azuki early-on in my pastry adventures, I likely would have given it pretty good marks. But, having way too much experience with his other work and that of other chefs, I know it falls too short of what it could be. Breaking it down, we have a matcha outer
Pascal Caffet :: Wendy
Not entirely. At most other patisseries, this would be a pretty solid piece, but amongst Caffet’s range of pastry delights, Wendy was like the homely little sister that no one else in the family liked — a veritable Meg Griffin à la “The Family Guy”. Let’s break her down from head-to-toe, shall we? Speckled red
