’Tis the season for offering great, big, decadent boxes of chocolate. And one little stretch on Faubourg Saint-Honoré in the eighth arrondisement serves up a gorgeous selection of the best bonbons.
Starting with Neuhaus (189 Faubourg Saint-Honoré). For over 150 years, this Belgian chocolatier has been peddling its pralines, and they happen to be some of my favorite treats in the world. So rich and creamy, so nutty and thick, each one is a magnificent dessert. If only I could stop at one…
It’s not much easier to resist the temptations at Patrick Roger’s fourth boutique in the city (199 Faubourg Saint-Honoré). House specialties include chocolate-covered caramelized almonds, cubes of rich praline nougatine, and pristine bonbons made with cheeky ingredients like basil, oatmeal, tonka bean and Creole rum.
Keep going up the street to the granddaddy of Parisian chocolate shops, La Maison du Chocolat (225 Faubourg Saint-Honoré). While you could sink your teeth into a sumptuous chocolate éclair, chocolate tart, or chocolate macaron, hop in line and order up a customized box of ganaches and pralines. And don’t miss the plain truffles.
After all that exertion, reward yourself with a lovely dessert across the street at Mariage Frères (260 Faubourg Saint-Honoré,). The Happy Day cheesecake is made with their classic Wedding Imperial tea and caramelized apples. The Russian Kiss is panna cotta with Russian Kiss tea, dark chocolate mousse and a gelée d’orange. But, given the season, I’d go with the Hallelujah!, a dark chocolate fondant cake infused with their special Christmas teas.
Showing posts with label cheesecake. Show all posts
Showing posts with label cheesecake. Show all posts
Tuesday, December 22, 2009
Sunday, December 13, 2009
Spot on cupcakes and dessert
I flew 3600 miles for one of Pichet’s cupcakes. And was richly rewarded with cheesecake, chocolate ganache and semifreddo.
I was crushed when Batch and p*ong closed. Crushed. My favorite cupcake in the world, the carrot salted caramel cupcake, gone. Ovaltine, lychee and huckleberry surprises on the dessert menu, no more.
But say hallelujah. Pichet opened a new dessert bar in the East Village, Spot, and I was so happy to catch him there when I was home in New York.
I dragged Bennie along with me; my perfect partner in crime. As soon as we sunk our teeth into the cupcakes, he said, “Forget the flavors—the cupcake itself is so much better than a Magnolia cupcake.”
Of course he’s right. We sampled the mocha maldon salt caramel and the vanilla caramel Vietnamese coffee cupcakes (along with the coconut macaroon nutella almond bar, just for kicks. Anything with Nutella is a must-try).
The cake was so moist, the flavors were potent and the frosting was super generous. Pichet’s cupcakes never disappoint.
But he wouldn’t let it rest there; he sent out other goodies to try.
The soft cheesecake, elegantly spilling out of a highball, with huckleberry compote, crushed walnuts and lemon foam.
The white miso semifreddo, a surprising, sweet-savory plate of moist cake, flavorful olive oil, raspberry sorbet and almonds.
And lastly, the uber rich chocolate ganache cake, served with green tea ice cream, crackly caramel crunches and Pichet’s patented malted chocolate (also on the cupcake) bits.
Maybe I’ll have to fly back again for the imminent opening of Village Tart.
I was crushed when Batch and p*ong closed. Crushed. My favorite cupcake in the world, the carrot salted caramel cupcake, gone. Ovaltine, lychee and huckleberry surprises on the dessert menu, no more.
But say hallelujah. Pichet opened a new dessert bar in the East Village, Spot, and I was so happy to catch him there when I was home in New York.
I dragged Bennie along with me; my perfect partner in crime. As soon as we sunk our teeth into the cupcakes, he said, “Forget the flavors—the cupcake itself is so much better than a Magnolia cupcake.”
The cake was so moist, the flavors were potent and the frosting was super generous. Pichet’s cupcakes never disappoint.
But he wouldn’t let it rest there; he sent out other goodies to try.
The soft cheesecake, elegantly spilling out of a highball, with huckleberry compote, crushed walnuts and lemon foam.
The white miso semifreddo, a surprising, sweet-savory plate of moist cake, flavorful olive oil, raspberry sorbet and almonds.
And lastly, the uber rich chocolate ganache cake, served with green tea ice cream, crackly caramel crunches and Pichet’s patented malted chocolate (also on the cupcake) bits.
Maybe I’ll have to fly back again for the imminent opening of Village Tart.
Saturday, August 01, 2009
Berzerko
When I was here in Paris as a student in the ’90s, I clung to my American roots. Every opportunity I had to eat a tuna fish sandwich, cheeseburger or chocolate chip cookie, I did. In fact, I ate so much to stave off my homesickness that I brought home an extra 15 pounds—carried firmly in my middle parts—at the end of my semester.
This time around, I’m embracing everything French: the cheese, bread, fresh fruits and vegetables (coincidence that I’ve lost weight since being here?). The idea of going to an American restaurant or bakery seems silly—repugnant even. That said, there’s something about a cupcake, isn’t there? Every time I walk by Berko, I’m drawn to their windows as if I were 19 again.
The cupcakes here are not as lovely nor as lovingly made as the beauties at Cupcakes & Co, but, still these bright, cheeky creations are fun to look at.
To be fair, Cupcakes & Co is strictly cupcakes. Berko offers lunch—quiches, salad, etc—as well as other sweet treats like blueberry tarts and cheesecake (another American dessert the French are fascinated by). And lots of them.
What I’m really interested in are these bars:
I’ve never seen anything like them before. And if I consider them a French treat at this American-like bakery, then there’s certainly no shame in indulging. We’re forever students after all.
23 rue Rambuteau
3eme
This time around, I’m embracing everything French: the cheese, bread, fresh fruits and vegetables (coincidence that I’ve lost weight since being here?). The idea of going to an American restaurant or bakery seems silly—repugnant even. That said, there’s something about a cupcake, isn’t there? Every time I walk by Berko, I’m drawn to their windows as if I were 19 again.
The cupcakes here are not as lovely nor as lovingly made as the beauties at Cupcakes & Co, but, still these bright, cheeky creations are fun to look at.
To be fair, Cupcakes & Co is strictly cupcakes. Berko offers lunch—quiches, salad, etc—as well as other sweet treats like blueberry tarts and cheesecake (another American dessert the French are fascinated by). And lots of them.
What I’m really interested in are these bars:
I’ve never seen anything like them before. And if I consider them a French treat at this American-like bakery, then there’s certainly no shame in indulging. We’re forever students after all.
23 rue Rambuteau
3eme
Tuesday, October 28, 2008
5 best (boo!) pumpkin treats
If you don't want to stuff your gullet with candy corn and mini Snickers this Halloween, get in on these rich, spiced baked goods.
Pumpkin cupcakes at Amai and Batch:
You can't go wrong with either Kelli or Pichet's elegant recipes.
Pumpkin scone at Alice's Tea Cup:
The sisters usher in autumn with their caramel-glazed moistest scone.
Pumpkin pie at City Bakery:
A rich and spiced slice from a man who knows his pies and tarts.
Pumpkin cheesecake bar at Baked:
Creamy, savory, heavenly.
Pumpkin custard at Dessert Truck:
Topped with maple syrup, marshmallows and caramelized pecans. Enough said.
Pumpkin cupcakes at Amai and Batch:
You can't go wrong with either Kelli or Pichet's elegant recipes.
Pumpkin scone at Alice's Tea Cup:
The sisters usher in autumn with their caramel-glazed moistest scone.
Pumpkin pie at City Bakery:
A rich and spiced slice from a man who knows his pies and tarts.
Pumpkin cheesecake bar at Baked:
Creamy, savory, heavenly.
Pumpkin custard at Dessert Truck:
Topped with maple syrup, marshmallows and caramelized pecans. Enough said.
Tuesday, December 19, 2006
Kyotolicious
How do you say “wow” in Japanese?
As dessert bars become nearly as common as corner pubs in Manhattan, they have to distinguish themselves somehow. It appears the three partners of Kyotofu, the latest dessert destination, have done just that. Not only does the Hell’s Kitchen gem specialize in Japanese desserts, but they use soy as the base of most of their exquisite creations.
The rotating menu is short and sweet, making the most of fresh and seasonal ingredients like lychee and mochi. Sansho-pepper cheesecake ($10), for example, is made with homemade tofu, with hints of candied ginger leaving a tangy aftertaste. Black sesame sweet tofu with hoji-cha tea syrup ($8) hits just the right note of sweetness. And bite-sized cookies use okara, a form of soybean, to create moistness and texture that would make Martha proud. Each dessert is artfully composed, making it both a pity to destroy and irresistible to sample.
The proof of Kyotofu’s superiority isn’t just in the (soy-based) pudding. It’s also in the flatware and teapots, the white leather banquets and cherry-stained floors, the backlit walls and retro music. In other words, Kyotofu takes design almost as seriously as dessert. So even though they’re adding takeout items to the menu, do yourself a favor and make it a ritual to dine in-house.
Kyotofu
705 Ninth Avenue
212.974.6012
As dessert bars become nearly as common as corner pubs in Manhattan, they have to distinguish themselves somehow. It appears the three partners of Kyotofu, the latest dessert destination, have done just that. Not only does the Hell’s Kitchen gem specialize in Japanese desserts, but they use soy as the base of most of their exquisite creations.
The rotating menu is short and sweet, making the most of fresh and seasonal ingredients like lychee and mochi. Sansho-pepper cheesecake ($10), for example, is made with homemade tofu, with hints of candied ginger leaving a tangy aftertaste. Black sesame sweet tofu with hoji-cha tea syrup ($8) hits just the right note of sweetness. And bite-sized cookies use okara, a form of soybean, to create moistness and texture that would make Martha proud. Each dessert is artfully composed, making it both a pity to destroy and irresistible to sample.
The proof of Kyotofu’s superiority isn’t just in the (soy-based) pudding. It’s also in the flatware and teapots, the white leather banquets and cherry-stained floors, the backlit walls and retro music. In other words, Kyotofu takes design almost as seriously as dessert. So even though they’re adding takeout items to the menu, do yourself a favor and make it a ritual to dine in-house.
Kyotofu
705 Ninth Avenue
212.974.6012
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