Sadaharu Aoki :: Tarte aux Fruits Rouges

Sadaharu Aoki :: Tarte aux Fruits Rouges

This is why I get so picky about other shops’ work. If Aoki can produce a piece like this, why does Blé Sucré peddle this crap, and why do they think this is somehow cool to sell? The above is a piece of art, and the pastries in those links are most definitely not the work of pastry professionals. I swear some patisseries should just take stock every morning, and assuming they hadn’t produced enough that was truly presentable for the day, they should hang a sign on the door that says, “Closed. Our work sucks ****. Please go elsewhere, until we get competent.” It would certainly spare a lot of people wasted time and money. Sorry, but it’s true.

Yes, I understand there’s bound to be a chasm in the quality of work, from shop to shop. The larger operations have too many inexperienced people working without involved guidance from the chef patissiers, and some of the acclaimed smaller shops are just hyped mid-grade operations. So, yes, of course, not everyone can produce such a stunning Tarte aux Fruits Rouges!

Sadaharu Aoki :: Tarte aux Fruits Rouges

My notes say that the this little guy could easily give other shops’ tartes “a spanking”. Crowned with fruit so perfect and ripe that it looks plastic, the flavors run a delicious gamut – from sweet berries to tart currants. The crème patissiere a la pistache and crème frangipane beneath are quite pleasant, albeit with a hint of that “curious” flavor that sometimes weaves its way into frangipane. I found the pate sablée shell fairly mild – very present amongst the flavors of the fruit and frangipane, but not pushing them aside. Oh, and strawberry macaron garnish? Yum.

Sadaharu Aoki :: Tarte aux Fruits Rouges

One day I’m going to have to do a post or a two-parter called “Beauties & The Beasts”. I’ll assemble photos of all the loveliest-looking pastries and photos of the most tragic. After I a tear apart the shoddiest work, with no holds barred, perhaps my pastry rage will be at least temporarily pacified – at least enough to go a few months without mentioning the likes of Arnaud Larher and others whose **** infuriates me.

Sadaharu Aoki :: Tarte aux Fruits Rouges

I also might need to just steer clear of some of the best shops for a while and try to forget their excellence, while I indulge in some of the more humble works of other boutiques. Given that there are plenty of patisseries with delicious work that looks homely, I think that might need to be my plan of action for a least part of the impending 6 month Parisian pastry binge. But I digress…

Sadaharu Aoki :: Tarte aux Fruits Rouges

Yes, consider grabbing Aoki’s Tarte aux Fruits Rouge. It’s hard to imagine a red fruit tarte more beautiful, and it’s a joy to gobble down. The next Aoki pastry I show you guys, however, will be what I believe to be his single greatest work. So stay tuned for a caramel tarte that’s sure to redefine the very notion of scrumtrulescence!

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13 thoughts on “Sadaharu Aoki :: Tarte aux Fruits Rouges”

  1. Hi Adam,

    been following you for some time and would like to thank you for your work.
    Your presentations are very inspiring for me.
    Can not get enough of it.
    Again, thank you for it
    Greetings from Nuremberg jacob

  2. These patisseries better watch out for you coming to Paris. Nothing like a good pastry spanking! Lol. BTW, I would have left the macaron to the end…. 😉

  3. You know, not all pastry chef are obsessed with esthetic.
    A lot of the pastry shop featured here, even though I really love them too, are mostly for tourists that wants to be impressed and, most importantly, are willing to pay the big price for this kind of work (and the packaging!). Most locals actually don't even go to these places.
    Which brings me to Blé Sucré… it really is just a neighborhood bakery/pastry shop that has nothing to do with Aoki's style for exemple. I've never tasted the pastries there, but the croissants are absolutely fantastic and they have some of the best madelaines in Paris.
    In the end, I think, the only thing we want is something good…

  4. I love his eclairs. Had the seasonal sakura eclair in tokyo last april during the sakura season in tokyo and it was sensational!

  5. Hi Adam!

    Thanks for reviewing this tartl. You have no idea how many times I'd popped by this page to steal a look at this work over the last two months and I'd finally muster enough courage to made some myself!

    I don't have Monsieur Aoki's recipe though, so I adapted it from another esteemed Japanese patissier, Hidemi Sugino's recipes.

    Thanks once again for all these fabulous shots! Keep up the good work!


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