Un Dimanche à Paris :: Le Péché d’Adam

Un Dimanche à Paris :: Le Péché d’Adam

Even among the greatest Parisian pastries, only a few dozen can be classed as exceptional. Fewer still have earned the label of perfection. But the rarest of all are perhaps the two contemporary works that have recently shaped the arc of pastry history in the way that the Saint-Honoré, the macaron, and the opéra once did. Those past classics were all once made by one man or one team, until their magnificence carried them into the hearts, minds and vitrines of chefs all across Paris and beyond. Indisputably, Pierre Hermé’s Ispahan is one of the two modern classics guaranteed to grace pastry cases for hundreds of years to come; in just a decade it’s spread well beyond Monsieur Hermé’s boutiques and has become instantly recognizable, far and wide. And the other modern classic? That’s simple. On June 19th, 2012, the above paradigm-shifting act of unbridled magnificence debuted in the case of Un Dimanche à Paris. Never before in the 1800-year history of The City of Light had peanut butter, caramel and chocolate united into a single act of pastry deliciousness. BEHOLD LE PÉCHÉ D’ADAM!

Now, you might be thinking, “Hey, Adam, isn’t this exactly the pastry you’ve been badgering pastry chefs to make for the last three years? And, given that Un Dimanche finally caved and also named it after you, doesn’t that maybe skew your opinion of how significant it is?” Well, um, I guess the easy answers would be yes and yes. But, honestly, my official answer is, “Yes and kinda but not really.” Let me explain . . .

Un Dimanche à Paris :: Le Péché d’Adam

You must understand that, generally speaking, the French don’t “believe in” peanuts. While hazelnuts, almonds, and pistachios have an unquestioned place in every single French pastry shop, good luck finding a peanut in one. They get no respect. In fact, ask your average French person their opinion on peanuts, and their most likely response will be along the lines of, “You mean those things at the bar? Yeah, I guess they’re good with beer.” Ask another French person for their feelings on peanut butter, and a totally normal reply will be, “I’ve never had it.” So in introducing a peanut-based pastry to Paris, we are truly changing the game. Parisians are about to experience what dirty Americans like me have long known – peanut butter, chocolate and caramel are as indispensable to life as water or air.

Un Dimanche à Paris :: Le Péché d’Adam

While Le Péché d’Adam has only been out for two weeks now, its sales are brisk. It usually sells-out before day’s end, and I’ve been told it’s already the third most popular pastry in the case. Lest you think I and other Americans are the ones snapping it up . . . au contraire. The most enthusiastic buyers are the French themselves. They love it! It’s been an instant hit with them.

Un Dimanche à Paris :: Le Péché d’Adam

The irony is that I worked with Un Dimanche à Paris’ new chef pâtissier, Kléber Marguerie, to craft Le Péché d’Adam for American sensibilities. After extensive discussions on how it should be composed, Kléber unveiled the prototype to me in early June. My opinion? Delicious, but the design was far too refined – too French. So I forced him to start over and spent the next week bringing in candies and pastries from other shops to serve as reference points for how to make this piece more disgustingly American. There was to be no subtlety. I wanted the ingredients obvious and gooey. And the design? I wanted it fat and adorned with sparkles. When Kléber presented the final piece to me, all I could say was, “Mission accomplished!”

Un Dimanche à Paris :: Le Péché d’Adam

The pastry is loaded with peanuts and then some! For those fans of all things crunchy, there’s plenty to love here. The crème of the piece, too, is a sublime overload of peanut flavor, accented perfectly by alternating layers of sticky-sweet salted butter caramel and peanut Dacquoise. Then, at the very base of the piece, wrapped in all that caramel and nutty cakey goodness, is a mound of 63% Madagascar dark chocolate. It’s basically like a Snickers bar on steroids and made with infinitely more superior ingredients than any candy bar could hope for. Le Péché d’Adam is quite simply . . . a revolution in Parisian gastronomy and a revelation for the senses!

Un Dimanche à Paris :: Le Péché d’Adam

Can’t you just taste the caramel and peanuts here…

Un Dimanche à Paris :: Le Péché d’Adam

And just get a load of all that chocolate, peanut crème, caramel and all those nutty nibblins! Can a life be truly well-lived without first having one of these? No, it cannot.

Un Dimanche à Paris :: Le Péché d’Adam

So, yes, you absolutely must run to Un Dimanche à Paris immediately and purchase one or more of these. Consume it with lusty gluttonous impatience, then run back to the store and buy another. For all my French readers who’ve never before enjoyed the magic of peanuts, caramel and chocolate together, it’s going to change your life. And for all those familiar with the combination, this is still sure to redefine the heights of ecstasy you know that combo can deliver. Why are you even still reading this? Feast . . .

Un Dimanche à Paris
4-6-8, Cour du Commerce Saint-André (map)
75006 Paris
Phone: +33 (0)156811818
Boutique Hours: 11AM-8PM from Tuesday to Saturday and 11AM-7PM on Sunday (Closed Mondays)

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41 thoughts on “Un Dimanche à Paris :: Le Péché d’Adam”

  1. Bravo!! That sure does look amazing. Next time I'm in Paris, I will have one :) I remember when I lived in Paris, you could only find peanut butter at Le Clerc supermarket. When we got back to the states, we had a French exchange student stay with us, and we gave her many combinations of peanut butter with chocolate. She was hooked! I think with this dessert, they will now be educated in how wonderful the combination is!!


  2. Obviously congratulations are in order, but since you chose to not to post my last comment, you may as well erase this one, too. Oh my. I don't usually hold grudges. What has become of me?!

  3. Looks amazing. What is it topped off with? A carmelized banana round? And where is the caramel? Hidden inside?

  4. sorry to rain on the parade: pierre hermé introduced peanuts (even "cacahuètes grillées salées") into pâtisseries quite some time ago. they can be found and enjoyed in his "tarte fine au chocolat au lait".

  5. Hej Adam, congratulations ón this one ,Its looks very tasty, im gonna try this one in september, im a bit behind those patiserries so im really looking for my next visit.

  6. Just returned from Paris; missed it by a hair.
    You should be sooo very proud. Congratulations from a Dallasite American, chocolate peanut butter combo fanatic!

  7. What a delight Adam! And a singular experience to boot . A bespoke pastry in Paris. I am at once jealous and hungry. Well done!

  8. It looks good, is beautifully presented

    But I don't get it.

    We go to France to experience France. The culture, the history, the food……….. which if phenomenal.

    And then you want to introduce something that is all american in overindulgence and at the top of gluttony with

    no European flair?

    Sorry, but this doesn't sit right with me. Although it would probably delicious in moderation.

    I just can't accept it given where you are.

    When I go to France I don't want to see it Amercanized.

    After all that My Heart Felt Congratulations on having a pastry named for you!

    No hard feelings this was just my opinion.


  9. Mmmmmmh! Looks amazing. I wish I had stopped by when I was in Paris on the 23rd. I definitely have to try this on my next trip. I had the caramel tart from Sadaharu Aoki for the first time, which was unbelievable. I always shied away from this shop before but it's definitely going into my regular rotation! I also had the always amazing Paris-Brest from Patisserie des Reves plus a few cream puffs from Popelini — tasty and very cute, even if not works of art like some Paris pastries.

    I enjoy your blog. Keep up the great work!

  10. WHY ARE YOU POSTING THIS UP NOW THAT I'M HOME???! You cruel, cruel man!! It looks incredibly edible.

    (Thanks so much for your amazing blog. It was invaluable while I was in Paris. I ate at least 2 pastries every day and still lost 3 kgs over 4 weeks. Could have eaten more!)

  11. I totally agree when it comes to make French people discover new flavors like peanut butter in pastries, but wouldn't it have been more interesting to "mixed" the two cultures and let it looks more "French-pastry" like with the American flavor as it's for the French market?

    Because actually, one of the point the French people say about American pastries is indeed the fact that they don't look refined and sometimes childish. And as Charlie said before, what's the point about making a "real" American pastry in France?

    However, i can't wait to taste it when i come back to Paris, to know what you consider as the best pastry ever.
    Congratulations for being immortalized into a pastry. Who knows, maybe in the futur, we will talk about "péché d'Adam" as we talk about Saint-Honoré!

  12. Congratulations Adam! I now have one more reason to go back to Paris.

    Marie and Charlie, we shall have to agree to disagree. I'm not bothered if this pastry is "Americanized". The decisive factor in pastry eating is taste. If it tastes amazing I don't care where the inspiration came from.

  13. thanks for your great blog…so glad your back in print….your own patisserie looks super….hope to taste when i'm next in paris….regards

  14. How fabulous, I feel some of your commentors have missed the point of this french dessert revolution. Great work to you and the team that created it.

  15. Waouh, Adam ! What a tremendous homage to your great blog !
    Being french and knowing very well Un Dimanche à Paris, I have to disagree with Marie and Charlie on this "Americanization".
    All the pastries made at Un Dimanche are so very french, creative and refined that we can definitely accept a new one as a tribute to the american "gourmandise" remembering that France will be forever in debt to America.

    Moreover naming it "le péché d'Adam" which means Adam's sin is a great compliment to you Adam and to the weakness of manhood for delightful temptations ….

  16. Buon giorno, Adam, and welcome back.

    Wasn't sure whether to be worried or not, and yet here you are- debuting on the 4th of July, no less- with something clearly very dear to your heart. Bring us back some, eh? There's a dear.

  17. Halle-freakin-lujah! I remember our discussion on this very topic. Glad to know your persistence paid off. Wish I was there to sample it. If it keeps up its sales success maybe the staff at Un Dimanche will keep it on the menu for a while. I'm hoping I can make a return in the wintertime.

  18. Be honest Adam, if you came across this thing by accident in a patisserie, what would your reaction be? It looks like it started life as a cupcake, and that is perhaps not the best ancestor for a pastry to have.

    Congratulations though on introducing the chocolate / peanut / caramel combination to the Europeans in pastry form. It is a fabulous menage a trois, and even better for some decent roasting of nut and a little sea salt. But I would like to see you go with the original "too refined", nore French-looking product, which even without seeing it I think would have more visual appeal.

    I'm afraid I speak as someone who objected when the perfectly-named Marathon bar was changed to the quite pointless and unattractive "Snickers" bar in the UK. Haven't bought one since…..

  19. That looks incredible! I'll be sure to place this one on my list. I do however, have one question. We are unfortunate in having to visit in August. I'm wondering if they'll be open? It's been incredibly hard to determine if many of the wonderful places you've mention will be on holiday. Sending emails thus far haven't proven productive, as most are unanswered. I guess I can always call once we arrive. Any suggestions?

  20. To have a patisserie name something after you means they sure respect and appreciate your taste (either that or they crave the exposure). I'm not American, but I love the combination of peanut butter and chocolate. I still eat the Hershey's cup every once in a while but the milk chocolate they use is too dull for my adult palate. My only criticism, if I may, is that this appears to be light and fluffy and I would have thought that the whole point of the original candy is that it is dense and chewy. Equally, your patissier probably did not have the original cup in mind and is probably working on the basis of some other concept or brief. Still, looks enticing!

  21. Okay I shall come here tomorrow and try this pastry! Leaving Paris in two days and back to Canada, so will make it just in time 😉

  22. I pretty much based my whole day today around eating one of these, rashly forsaking Angelinas and it was amazing. Seriously. Thank you for introducing the Frenchies to the joys of peanuts, sparkly ones at that. Although clearly your recommendation to eat two is ill advised, given I'm still on a sugar high 5 hrs later.

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