25 Aug. 2017
We could call it a very gourmet summer road trip, as we’ll review the regional specialties of our beautiful France, as seen by our Relais Desserts Pastry Chefs. From the historical and emblematical desserts such as the Breton Kouign-amann or the Alsacian Kouglof and gingerbread, the Black Forest the North appreciates so much, or even the carmine tarts with their delicious Saint-Genis pralines from the Lyon region. And let’s not forget the imaginary creations our chefs have concocted, inspired by their dear regions. Bon voyage!
Front page, Saint-Genix praline tart by Sébastien Bouillet. © Laurent Fau
The “P’tit Beurre” by Vincent Guerlais. The classic Nantes Petit Beurre, version praline with little chunks of Breton shortbread, coated in milk, dark or light chocolate.
The little chocolate Saint Martins by the Bellanger House. A praline biscuit and a raspberry jelly coated in chocolate, stamped with the effigy of St Martin, patron Saint of Tours (Loire Valley). © Waap !
The praline tart by Richard Sève. A historical tart with its ultra-fine crust, sour cream and red crushed pralines. The almonds are perfectly roasted before being coated with vanilla red sugar in an old-fashioned copper turbine. © Laurent Fau
The Pierre des Monts d’Or by the Sève House. Old-fashioned praline, Piemont hazelnut praline thin flaky pastry topped with royal meringue. © Laurent Fau
The “Rilletées” by the Bellanger House. Or the “Rillettes du Mans” in a sweet version: a chocolate spread, sprinkled with candied orange little chunks.
The Bellanger racing cars. Or 3 boxes of 9 model racing cars that marked the Le Mans 24h circuit, miniatures filled with peanut praline and fleur de sel caramel flow, coated with milk or black chocolate.
The “Scories de la Forge” by the Vergne House. As a tribute to the industrial activity of the North-Franche-Comté region and more specifically to the hard work of the Audincourt foundry workers. Piémont crushed hazelnuts, sugar and coffee or chocolate, depending on the version.
“Les Palets des Princes” by the Vergne House. They are a reference to Montbéliard, also called the city of Princes. Pucks in black chocolate and salted-butter caramel, milk and hazelnut praline, light and passion caramel or dark and raspberry caramel.
Kouign-Amann by Arnaud Larher. A deliciously flaky, caramelized, crispy yet moist crust.
The “Maca’lyon” by Sébastien Bouillet. Little salted-butter caramel macaroons coated in 70% cocoa chocolate, a specialty of the house.
© Laurent Fau
Gingerbread by Thierry Mulhaupt.
Black Forest by Volker Gmeiner. Classical Kirsch mousse, chocolate mousse, Morello cherries and chocolate sponge cake.
Little gourmet Cruise Ships by Christophe Roussel. Created in 2004, these chocolates were a tribute to the Saint-Nazaire shipyards. Crusty praline and Guérande fleur de sel caramel inside a “hull” of 70% cocoa chocolate.
Mini-Bamkuch, “the must in Luxemburg” by the Oberweis House. Traditional pastry specialty made out of an almond and bitter almond sponge cake and spices.
Mini-Bamkuch, “the must in Luxemburg” by the Oberweis House.
The Occitan tart, specialty of the Pâtisserie Alexandres in Montauban. A sweet crust with an unctuous, creamy vanilla center and chunks of melt-in-your-mouth apples from Tarn and Garonne. Also exists in chocolate.