Paris and cake shops are synonymous. But going to a patisserie in Paris is more like going to a museum than a regular cake shop. There are very old ones that where founded a few centuries ago like the famous Ladurée which you can find at Champs Elysées or near the Saint Germain boulevard up to the newest creations of Christophe Michalak, we invite you to discover the greatest patisseries of Paris.
Among the classics of french pastry, you have the Macarons by Ladurée, they exist since 1862 and today they have shops in London, Milán, Tokyo or New York. It is a very delicate and sweet confectionery made mainly with egg whites, icing sugar and almond powder, they are usually filled with jam or buttercream between the two cookies. The most famous flavors are slated butter caramel, chocolate, strawberry, etc.
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Another famous creation of Ladurée is the Saint Honoré Rose Framboise, named for the patron saint of bakers and pastry chefs. The base it is a a ring of pâte à choux glazed with sugar and rose flavor. On the base there are small cream puffs glazed too. The base is filled with crème chiboust with a touch of rose flavor and finished with whipped cream, raspberry are added on the top of the whipped cream. This desert appears un the Marie Antoinette film by Sofia Coppola.
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Let’s go to another patisserie to meet one of the most famous creations of Pierre Hermé, the former pastry chef of Ladurée who has become that famous that he owns his own patisseries, 9 in Paris, 2 in London and 8 in Tokyo. Ispahan is most famous pastry made with two rose macaron cookies filled with a rose petals and litchi buttercream and raspberries on the edge. It has became a symbol for Pierre Hermé and now he has created ice creams, jam and even teas inspired on the Ispahan pastry.
For those who prefer chocolate we can give you two famous pastries from Dalloyau, one of the Paris oldest, founded in 1682. The Religieuse de rêve and the Opéra are two of the french pastry classics that has build Dalloyau reputation over the past decades. The Religieuse is made of pate a choux glazed with chocolate and filled with chocolate buttercream. The opera is a more crunchy with a combination of delicate almond biscuit or joconde, chocolate ganache, coffee buttercream, and chocolate glaze.
I was enchanted with your article. I am looking for a possibility to follow a workshop with a well-known pastrychef (for my husband) It could be in Paris or London. Would you have an idea ? Kind regards
Martine
Simons Martine
on September 9th, 2011
Hi Martine,
Of course the best destination for pastry classes is Paris where you have the famous Ritz Escoffier Cuisine Workshops (you have a pastry one) : http://www.ritzescoffier.com.
You can also choose the famous caterer Lenôtre who has a beautiful Pavillon at the Champs Elysées where they have pastry workshops: http://www.lenotre.fr/ecole_lenotre/cours_de_cuisine_pavillon_elysee.php
Or if you prefer you have the famous chef Guy Martin who has is own atelier de patisserie : http://www.atelierguymartin.com/fr/patisserie.html?task=category&list1=3
Don’t hesitate to give us your feedback on the workshops, we will be glad to hear from you on this blog or on our Facebook Page : http://www.facebook.com/HotelopiaUK!
Blogtelopia-krds2
on September 12th, 2011