As part of its anniversary celebrations, Ladurée has served up yet another exquisite new dessert. The company’s “pastry of the month” for June is the “mini croque” – a miniature version of the traditional French croquembouche. Ladurée’scrumptious golden cone is composed of dainty caramel-covered mini choux (profiteroles) filled with a smooth and creamy vanilla and rum-infused … Continue reading A tiny croquembouche for June
Paris’s oldest sweets shop, A la Mère de Famille, has come up with a cool new treat, just in time for summer. The confectioner and chocolatier’s rochers glacés (frozen rochers) feature a mouthful of delicious ice cream or sorbet covered in a thick layer of milk or dark chocolate sprinkled with bits of almond, hazelnut or pistachio. … Continue reading Rochers Glacés, new from A la Mère de Famille
As part of Ladurée‘s 150th anniversary celebrations, the Parisian pâtisserie is featuring “le petit pot de fraise” as its pastry of the month for May. This tasty single-portion dessert, created under the direction of Ladurée head pastry chef Vincent Lemains, consists of an entirely edible chocolate cup filled with cake and topped with fresh strawberries. It is … Continue reading Ladurée’s “le petit pot de fraise” chocolate and strawberry cup
La Maison du Chocolat‘s “Duo de Ganaches” is a collection that pairs two ganaches that have the same chocolate couverture but which offer two different taste sensations. This sixth edition of the collection features two delicious fruited ganaches, Salvador and Noir de Cassis. “Salvador” is a dark chocolate ganache made with fresh raspberry pulp. It … Continue reading Duo de Ganaches: Blackcurrant and Raspberry
Chocolatier-sculptor Patrick Roger, famous for the stunning window displays of his Paris chocolate shops, has designed some Easter eggs with a splash of colour just in time for spring. These hand-painted chocolate eggs feature dabs of yellow, orange and green…or simply white. The Easter eggs are made of either dark chocolate or milk chocolate. They are filled … Continue reading Patrick Roger: Spotlight on Easter eggs
Ladurée, the Paris pâtisserie famous for inventing the double-sided macaron back in the 1930s, is equally renowned for its fine chocolates. In fact, the Ladurée store on rue Bonaparte (6th arr.) boasts a separate chocolate shop next door to the pâtisserie. Among the house specialities are chocolates infused with aromatic herbs, mint and strawberry, mendiants … Continue reading Ladurée’s anniversary Easter chocolate
For Easter 2012, Parisian chocolatier Jean-Paul Hévin is presenting some unusual specimens from his cabinet of chocolate curiosities. For starters, there’s Oeuf curieux, a chocolate egg hatching out of its shell; La Chouette, a “wooden” chocolate owl of sorts; and Oeuf de tortue, a chocolate “turtle egg.” There’s also Poule drôle de zèbre, a chocolate hen with … Continue reading Jean-Paul Hévin’s Easter chocolate curiosities
