Pascal Caffet :: Tarte Profiteroles
Pretty photos aside, the problem I have with doing reviews of Caffet’s work is that, almost always, everything is simply really good and true to form. Not mindblowing (with the exception of the Tarte Framboise Pistache), not disappointing – just consistently excellent. That makes it hard for me to play up any feature and say,
Pascal Caffet :: Roussillon
I’ve come across “Roussillons” in several different shops around Paris, but there doesn’t seem to be a consistent set of ingredients other than the use of apricots, for which the French region of Roussillion is renowned. In the case of Caffet’s version, we have almond croustillant, a light pistachio crème, chocolate mousse, chocolate “cake”, and
Pascal Caffet :: Florence
They keep it cool in the display case, so Florence felt the need to layer: pistachio and pecan croustillant, a 66% dark chocolate mousse, chocolate “biscuit”, pistachio cream, praline crème diplomate. Oh, and I forgot to mention the topping of brown and yellow goo . . . excuse me, I meant to say glaçage, in
Pascal Caffet :: Royal
I know what you’re thinking. I do. I know exactly what you’re thinking. Who would want to eat this? Worship . . . maybe. Inhale . . . quite possibily; I’m not going to judge. Marry . . . yes, if you live in Massachusetts. There is a whole range of activities in which you
Pascal Caffet :: Tarte Framboise Pistache
So I was wandering down Rue Jacob the other day, on my way to the famed Androuet for an obscure cheese, la boulette d’Avesnes, when I looked to my right and saw one of the more incredible pastry shop windows you’ll see in Paris – Pascal Caffet’s. I crossed the street and took a long
