There are so many reasons to love La Pâtisserie des Rêves. Not only do they have some of the most delicious pastries in town, but they also have one of the neatest shops and kindest staffs. They also just happen to have one of the greatest brioches known to man – La Brioche Feuilleté.
The brioche comes, handily enough, in two sizes – petite and grande. Petite is the one I opt for when I’ve eaten far too many pastries and chocolates and just need something delicious to “cleanse my palate”. Yes, that is literally what I use it for. When you eat nothing but cakes and candies all day, a buttery rich brioche seems somehow “light”. Should I find myself less engorged with sweets from other shops, I will occasionally opt for the grande brioche. Virtually turban-sized, its goal in life is to have me smear bite-after-bite of it in apricot confiture, enjoying its entirety in an orgy of gluttony. Let me describe the experience of inhaling one . . .
The scent is magnificent – wafts of caramel and deliciousness abound. Your fingers plunge into the crust. It provides a modest resistance and then begins to shatter, coating your digits in flecks of its marron-colored skin. You feel the interior. Oh-so-moist and buttery, yet soft, delicate and voluminous . . . not dense in the least. It is ******* perfection. You take a bite and feel as if you know what happens when a croissant and cake decide to make a love-child. Sweet, smooth, rich. Had Marie Antoinette known the joys of Reves’ creation when she allegedly spoke her most famous words, “Qu’ils mangent de la brioche” . . . she would have thought twice. This is not bread for the common man; this is bread for those who demand artistry, love and brilliance be baked into every bite.
Truth be told, the petite size is not always as resplendent as what I just described. It can come out a wee overcooked. But the grande size is seemingly without fail a monument to the art and the craft of fine briochery. So splurge a bit; its 10 euros is worth every centime.
I took so many photos of our lovely subject here, and I can’t help but share more than I usually would. Just look at this . . .
For those of you who enjoying baking brioche on your own, as I do, just imagine being able to pull this from the oven . . .
If there is a heaven, it might look something like the interior of La Patisserie des Reves Brioche Feuilleté.
So, yes, obviously pick up one of these. Be sure to snag a little confiture to go along with it. A fine apricot or raspberry is always a delight. I recently paired the brioche with Pierre Hermé’s apricot-vanilla, and the marriage was nothing short of unbridled srumtrulescence.