Ingredients: Desserts/Pastry / page 4 of 5
Christophe Adam chez Fauchon – the new Pierre Herme

Christophe Adam chez Fauchon – the new Pierre Herme

Christophe Adam chez Fauchon – the new Pierre Herme

I guess that all the most genius French “chef pâtissiers” pass through the legendary Fauchon house before receiving their worldwide glory. Once there was Pierre Herme, now -its the turn of Christophe Adam. And even if he has been working in Fauchon only for few years, this young pastry chef…

22
Aug '07
Tarte Tropézienne

Tarte Tropézienne

Tarte Tropézienne

Like expensive yachts or wild parties, Tarte Tropézienne is inseparable from the image of Saint Tropez. Basically, it is brioche with pastry cream inside. And it is the simplicity that makes the Tarte Tropézienne so wonderful.

25
Jul '07
Eating “helado” in Palermo

Eating “helado” in Palermo

Eating “helado” in Palermo

Apart from the most incredible steaks, Buenos Aires has the most fantastic artisanal ice cream. Yesterday I was walking in the trendy Palermo area and you can see “heladeria” on almost every corner. Above is the picture of my copious portion of “dulce de leche” and fresh melon ice cream.…

8
May '07
Pierre Herme macarons news

Pierre Herme macarons news

Pierre Herme macarons news

Just back from the Pierre Herme shop in rue Bonaparte and I could not help but notice (and to buy of course) these seasons macarons novelties. Finally, the French dessert genius created a macaron inspired by his most popular dessert – Ispahan. As you can see in the image below,…

23
Apr '07
The Tea Time in Brown’s Hotel

The Tea Time in Brown’s Hotel

The Tea Time in Brown’s Hotel

I simply loved my tea time! Brown’s Hotel is famous for its tea time, so even if you are a guest of the hotel, you should better make a reservation. In the image below: tea sandwiches, cakes, scones and homemade jams. The scones were freshly baked and still warm. Literally…

21
Feb '07
Macarons au Foie Gras by Pierre Herme

Macarons au Foie Gras by Pierre Herme

Macarons au Foie Gras by Pierre Herme

The highly anticipated Pierre Herme’s creations for the holidays season: “Macaron chocolate and foie gras” (the red one) and “Macaron églantine, figue foie gras” (the golden one). The sucré-salé aspect ( salty foie gras and sweet chocolate) is particularly strong in the chocolate macaron. Tastewise, I thought Herme would manage…

11
Dec '06
The “reportage” from Pierre Herme

The “reportage” from Pierre Herme

The “reportage” from Pierre Herme

The Pierre Herme’s fetish of the moment is nothing else but… vanilla… “J’aime la vanille pour la pureté de son goût!”,-writes Herme about his “Infiniment Vanille” pastry line. (Only available from 14th to 26th of November). And indeed, vanilla has been banalized and industrialized by all these giant companies who…

25
Nov '06
Ladurée

Ladurée

Ladurée

Nowhere in the world, you can have better cakes than in France… I love cakes and the French “pâtisserie” is something of another level… What is amazing, that at least in Paris, you can buy a fantastic cake from a “boulangerie” on almost every corner! And then there are these…

22
Nov '06
Guess : wood or cake?

Guess : wood or cake?

Guess : wood or cake?

“La buche de Noel” by Philippe Starck and Lenotre pastry chefs. I bet it doesn’t taste like wood!

21
Nov '06
Magnolia Cupcakes

Magnolia Cupcakes

Magnolia Cupcakes

To be honest, I have always had “something personal” against cupcakes. For me, a cupcake is rather a boring dessert that is made of dry cake and “too sweet”, even vulgar frosting. And, frankly, I have passed by the Magnolia bakery (401 Bleecker Street (cross street: 11th street)) dozens of…

19
Nov '06