Café Pouchkine :: Feijoa

By Paris Pâtisseries in Café Pouchkine, Pastry Reviews
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Café Pouchkine :: Feijoa

Since arriving back in Paris on Wednesday, I’ve been overindulging in everything: pastries, croissants, hot chocolate, marshmallows, poppy syrup, caramels, macarons, fine coffee and more. Starving myself nearly 40 pounds thinner than I was at the end of September has paid off in spades, my friends! There is nothing sweeter than looking at a closet full of pants – absolutely none of which currently fit – and knowing that my only aim in life is to shamelessly grow back into all three waist sizes they represent. Morgan Spurlock was but an amateur. This is ‘Super Size Me’ done properly.

Before inhaling any of the new pastries I’ve been coming across, I’m of course photographing them for future entries here. But I’ve only just begun that process for 2012, so it will actually be Monday that kicks off the latest and the greatest of 2012. Today is “merely” the last of the 2011 photo sessions. Though, knowing I had to end that series with a bang, I saved one of the best for last. So let’s dig into the Feijoa by Café Pouchkine.

Café Pouchkine :: Feijoa

If you’re thinking, “This looks like the most sophisticated Jell-O based creation I have ever seen.” . . . well, that’s one way to look at it. It’s actually much more swank than that. Working from the inside out, we have an inner channel of Feijoa – aka pinapple guava – which more of less tastes like a pleasantly funky mélange of both pineapple and guava. Surrounding that is the darker red strawberry-hibiscus gelée layer. Less sweet and more subtle than you might imagine, it’s a taste delight. And then all that rides atop what seems to be a purer strawberry gelée and a very tender base that came off as being delicately anise-flavored.

Their combined forces are a sensation not to be missed – but perhaps a little more subdued than would tickle the fancy of most folks. Personally, I enjoyed the nuances quite a bit, but you might want to opt to another piece in their case if you want a full blast of sugar and/or a tastebud assault. That said, the little wafer above (which looks to me like it has a face on it – or maybe I’m insane), will pleasantly sully your tongue with both a sugar and a flavor overload.

Café Pouchkine :: Feijoa

The gold above is beautiful, but it’s gotten me to thinking that more shops should start using white gold (Palladium), too. I mean, sure, plenty of places use silver leaf to adorn their pastries, but wouldn’t it be awesome to instead have a pastry finished in white gold?

Café Pouchkine :: Feijoa

Much like the mystery of how Fig Newtons get their cake-wrapped fig center, will the world ever know how the feijoa here in encased in gelatin? No, I think not.

Café Pouchkine :: Feijoa

So, yes, if you enjoy sophisticated, lightly sweetened pastries and are looking for a unique treat, I’d give the Feijoa an enthusiastic thumbs up. While I didn’t put it on my Top 38 list last year, it’s definitely a contender in early 2013, when I do an even more expansive countdown of Paris’ finest pastries. And, knowing how much I love chef Ryon’s work, I’m 99.9% sure it won’t be the only addition from Café Pouchkine.

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11 Responses to “ Café Pouchkine :: Feijoa ”

  1. Yoko says:

    What a beautiful pastry! I love how you show the cross-sections. And no, you're not insane–I see a face on the wafer too. Unless we're both insane.

    • Yeah, I always think the cross-sections are good for people who might want to recreate the pastry. It does a good job of showing the various proportions of everything and how it's put together.

      And I'm glad I'm not the only one who sees the face!

  2. Janet says:

    The face looks like that of smiling Draaacula red and ready to suck the blood out of you. Wh-ha-ha-ha-ha-ha!!! Hope you saved it to auction off on eBay.

    I've actually never seen the Feijoa in all my visits to Café Pouchkine. I must try to go earlier.

    Adam, don't forget "Le Gâteau de Mes Rêves" on Téva Sundays at 10:30am.

    • I should have thought to save it for eBay. What was I thinking?! I could have sold it for $1,000 at least. Way cooler than a potato chip in the shape of Abraham Lincoln.

      I will try and see if I get that station. I have fewer channels than I used to for some reason. Or maybe I have not decoded the rationale of how my cable box works.

  3. Michael says:

    But what's the greenery? Edible?

  4. Alice says:

    Looks divine as most of Cafe Pouchkine's creations seem to be and I've actually never heard of or tasted pineapple guava. I'm heading to Paris next wednesday for a couple of weeks and have literally printed off your top 38 pastries list to bring with me as i eat myself into a sugary pastry coma.

    Just a quick question – I know that Hugo & Victor rotates their pastries according to seasonal flavours but for the other shops you've reviewed (Dimanche, Genin, Laduree etc.), will it also be a case of having to get there super early every day and just hope that they have that particular item in stock?

    • Arriving early at Laduree or Pierre Herme or Cafe Pouchkine is key — just so you can avoid lines. During the week, it is not so bad, but on the weekends it is crazy at those places. Jacques Genin's shop is best visited between 12 and 2 in the afternoon, just to make sure he's finished making everything and hasn't run out of it yet. Visiting Un DImanche around 11 or 12 is good, especially if you're getting a chou pistache, which tastes extra good when it's super fresh at that time. And the other shops aren't as problematic for timing, but I do like to go to most places before 3 in the afternoon just so I get the freshest work. Though I guess Hugo & Victor will occasionally run out of things before then.

  5. greenparktoo says:

    What's the best croissant you had since you're back? :) So I can have it this weekend 😉

    • I haven't eaten as many as I'd like quite yet. But … my favorite croissant ever is Cafe Pouchkine's Croissant Vanille. Among regular croissants, I like Gontran Cherrier, Bread & Roses, Pierre Herme, Rodolphe Lendemaine, and Ble Sucre all quite a bit.

      • Emmanuelle says:

        Agreed on Gontran Cherrier, Landemaine and B&R :) Café Pouchkine's croissant is also very good in its own kind. Not so fond of Blé Sucré although I should maybe try it again. Haven't tried PH's yet! Usually going there for pâtisseries… Btw, you have 8 babas to try at PH before the 29th, that should be easy for you – but I'm quite sure you'll prefer JG's very own version :) which I might try today hopefully! Lucky you, you tried it ages ago! Wish I could try this kind of "work in progress" :)

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