• en
    • fr

- Morning pastry basket or a taste for the finer things-

27 Jan. 2019

Subtle morning enjoyment, not only on Sundays but also as an afternoon snack – or anytime really – croissants and their cousins are as sweet and delicious as a childhood memory. The three wise men celebrations barely over, the Relais Desserts pastry chefs continue to knead the dough, the flaky kind of course. Just enjoy these golden brown and soft delights all year round!

 

 

*********

 

 

Laurent Duchêne (Paris)

 

Your best one?

The classic croissant, which remains inescapable.

 

A signature creation?

The praline-chocolate croissant, which we created for the Chocolate trade show seven years ago and is now our signature product in our morning pastry line.

 

A tip?

We put our dough in the fridge overnight to control a slow rise and obtain good development of the lactic aromas.

 

 

Chocolate or raspberry flaky brioches by Laurent Duchêne.

 

 

Praline-chocolate croissant by Laurent Duchêne.

 

 

Praline-chocolate croissant by Laurent Duchêne.

 

 

Frédéric Cassel (Fontainebleau)

 

Your best ones?

The croissant and the flaky brioche.

 

Your signature creation?

The raisin blackcurrant cinnamon bun.

 

A good morning pastry is?

High quality ingredients like AOC label butter and a good flour.

 

And?

My Sunday morning little pleasure.

 

 

Frédéric Cassel

 

 

Marc Ducobu (Waterloo, Belgium)

 

Your best one?

Anything out of the ordinary, today’s morning pastry lovers like to think outside the box.

 

A signature creation?

The Waterloo cobble, a square brioche filled with confectioner’s custard and the praline Speculoos twist.

 

A personal tip?

A touch of vanilla in the flaky pastry as well as in the syrup topping.

 

A memory?

Of course, the afternoon snacks! When you pass by a pastry shop on your way back from school and you have some change in your pocket… sheer happiness!

 

 

Praline-speculoos twist by Marc Ducobu.

 

 

Jam filled squares by Marc Ducobu or flaky pastry with apricot jam.

 

 

Custard cream horn by Marc Ducobu.

 

 

Luigi Biasetto (Padua, Italy)

 

Your best one?

The pistachio cream filled croissant and the Horseshoe: a brioche-like flaky pastry filled with a homemade apricot jam.

 

Your signature creation?

Puff pastry pecan nut twists and Danish brioches with their brown sugar syrup.

 

A good morning pastry is?

A slightly crunchy, soft and filled flaky pastry that you can’t resist.

 

 

Luigi Biasetto

 

 

Luigi Biasetto

 

 

Pierre Hermé (Paris)

 

Your best one?

The Isfahan croissant and the chocolate pistachio croissant, a true morning delight.

 

Your signature creation?

The infinitely lemon croissant.

 

A good morning pastry is?

Crunchy flaky pastry, good real butter taste and perfectly golden.

 

A personal tip?

Let the dough rest long enough.

 

 

Kugelhopf by Pierre Hermé.

 

 

Isfahan croissant by Pierre Hermé with almond paste, rose, raspberry and litchi compote.

 

 

Infinitely Lemon croissant by Pierre Hermé, with lemon-flavored almond paste and lemon compote.

 

 

Guy, Krenzer, Lenôtre (Paris)

 

Your best one?

The Menton brioche, a must from the Lenôtre House. A crunchy flaky pastry, a soft center with dice of candied Menton lemon, citron, orange and grapefruit, combined with the powerful taste of almonds, sprinkled with powdered sugar.

 

A tip?

Use butter at a temperature of 16º C (60.8ºF) for all your flaky pastry.

 

 

Gold raisin Kugelhopf, almond and orange blossom syrup by the Lenôtre House.

 

 

Orange buns from the Lenôtre House, orange peel brioche dough.

 

 

Nicolas Bernardé (La Garenne-Colombes)

 

Your best one?

The macaroon brioche we offer every Saturday at my “Boutique of Delights”.

 

A good morning pastry is?

First and foremost excellent main ingredients such as Isigny AOP label butter and extra fresh eggs. And also a lot of love.

 

A tip?

Take the brioche for example, one of the secrets is patience! It’s very important to let the dough sit, so it has plenty of time to rise. It is the basis for a good brioche; it’s what gives it its perfect texture and taste.

 

A memory?

Yummy childhood pleasures and always the gigantic Sunday breakfasts…

 

 

The Isigny AOP label butter plain brioche by Nicolas Bernardé. © Françoise Vauzeilles

 

 

Gaby’s “Kouign-Amann” by the Nicolas Bernardé pastry shop, discover a new delight every Saturday. © Françoise Vauzeilles

X
- Enter Your Location -
- or -