At Maison Dalloyau the spotlight is on the 2015 holiday dessert collection, beautifully photographed by Studio Harcourt in Paris.
Founded in 1934 by Cosette Harcourt and brothers Jacques and Jean Lacroix, the legendary Paris photography studio is known for its glamorous black and white portraits of celebrities and high society figures. And now a renowned Paris pastry shop!
Featured goodies include an assortment of luxury bûches de Noël, sweet desserts and festive macarons.
Executive pastry chef Nicolas Boucher has created a striking bûche comprised of two distinct parts: an exotic vanilla-infused cream with Sansho berries and a luscious chocolate centre, and a 55-per-cent Itakuja dark chocolate mousse with a caramel centre.
Itakuja chocolate is made with Brazilian cocoa beans that have been carefully fermented a second time with passion fruit, resulting in fruity aromas. The base for the bûche is composed of a chocolate and passion fruit ganache, muscovado crumble, toasted Japanese rice and bits of Piedmont hazelnuts.
Dalloyau is also offering four other luxury bûches de Noël:
L’Infinie Café d’Ethiopie combines the warmth of fine coffee and Piedmont hazelnuts.
L’Intemporelle Marron d’Ardèche features Tahitian vanilla and a pearly finish.
L’Intense chocolat, made with single-origin cocoa from Madagascar: Manjari dark chocolate and Tanariva milk chocolate.
La Flamboyante de fruits rouges incorporates Menton lemon to create a unique fruity flavour.
Les notes chocolatées
Dalloyau’s chocolate Christmas tree is made of milk chocolate and dark chocolate rochers (two sizes available, 51 rochers or 76 rochers).
Holiday macarons include “macaron champagne brut rosé réserve Billecart-Salmon / Framboise” (Pink champagne and raspberry), “macaron cidre de glace” (Québec ice wine) and “macaron passion chocolat noir” 55 per cent Itakuja, single-origin Brazilian cocoa.
Maison Dalloyau, 101, rue du Faubourg Saint-Honoré, 75008 Paris and other locations.
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Photos: © Dalloyau/Harcourt Paris