La Pâtisserie des Rêves :: Brioche Feuilletée

La Pâtisserie des Rêves :: Brioche Feuilletée

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 . . .

La Pâtisserie des Rêves :: Brioche Feuilletée

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.

La Pâtisserie des Rêves :: Brioche Feuilletée

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.

La Pâtisserie des Rêves :: Brioche Feuilletée

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 . . .

La Pâtisserie des Rêves :: Brioche Feuilletée

For those of you who enjoying baking brioche on your own, as I do, just imagine being able to pull this from the oven . . .

La Pâtisserie des Rêves :: Brioche Feuilletée

If there is a heaven, it might look something like the interior of La Patisserie des Reves Brioche Feuilleté.

La Pâtisserie des Rêves :: Brioche Feuilletée

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.

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14 thoughts on “La Pâtisserie des Rêves :: Brioche Feuilletée”

  1. oh. my. god. the interior of that brioche is just stunning *___*

    and those layers? PERFECTION.

    I'd really like to say something witty, but to be honest I've been struck speechless by the brioche.

    [ps – your pictures are so amazing I can't help but reblog them [with proper credit, of course!])

  2. Sometimes, I don't know whether to love you for bringing these works of culinary art to my attention or hate you for the fact that I'm stuck in Harrisburg, PA and unable to partake of all that deliciousness. :o)

  3. Amazing photos and description! I was in Paris from March 29- April 9 and my only regret is that I did not find your blog while I was in Paris. I would have loved to skip on over to the places you've reviewed so that I may taste some of these heavenly pastries and vennoiseries. Alas, I must live vicariously through you till my next visit. I love the Earl Grey confiture from Mariages Freres so I would have loved to spread that onto this divine brioche from Reves. I look forward to reading your blog every morning!

  4. Ah! I found what I would be eating for "le goûter" (it's never too late)! The pastries at the Pâtisserie des Rêves are just unbelievable. I'm still getting over the Saint-Honoré I had there last time…

  5. Your photos have me stunned….I love brioche and make my own, but I have never seen anything like this. I will be in Paris in October and will definitely be getting myself at least one of these. Now I just have to wait….

  6. What's the camera you're using to take these pictures. Living vicariously through you and getting inspirations.

  7. That kind of "webby" guts is so beautiful, has to be achieved with a freaked out proofer like a Pavillier, I believe Chef Conticini used those when he the Chef at Petrossian in NYC

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