The Pâtisserie des Rêves winter collection
“Un automne japonais”, the new collection from Philippe Conticini’s Pâtisserie des Rêves, is finally in stores, just a few days after the opening of its two Japanese boutiques in Kyoto and Osaka. Thierry Teyssier, President of Pâtisserie des Rêves, reminds us: “You can’t make pastries without dreaming one day of being in Japan.”
Matcha tea, persimmon, black sesame, red beans and Japanese citrus fruits are all featured in the new creations of the pastry magician:
La Meringue neige.
A meringue in a bodega glass imposes its delicate, melting “craquounet” on the palate, before the creaminess and smoothness of a black sesame cream on a fine bed of praline is revealed.
Kyoto-Brest
A Japanese variation on Paris-Brest, a sweet almond cream is combined with a concentrated “azuki” red bean paste and fresh mango.
Matcha tea cat’s tongue
Between two matcha tea cookies is a thin layer of white chocolate filling, lightly iodized with a hint of fleur de sel.
Cookie à la Cuillère
Between two matcha tea sponge-cookies on a base of sudachi (a small Japanese lemon) or matcha green tea, slips a melting vanilla cream enhanced by a red fruit confit.
Matcha tea cake
This cake is distinguished by its very “wet” texture, exalting the melt-in-the-mouth sensation appreciated by Japanese palates. When the cake is sliced and immediately sprinkled with matcha tea, its delicate flavor mingles with the aromas of the dough. Dense and fresh on the palate, it reveals tangy accords composed by the combination of fresh raspberries and raspberry confit.
Yuzu rolled cookie
Soft, smooth, tangy: this rolled cake is as soft as a pillow. The texture of the cookie combined with the pastry cream gives it an airy, suave texture in the mouth. It’s awakened by the bursts of lime and the acidity of the yuzu that flavors the cream before expressing all its aromas in a hidden confit at the heart.
Of course, Philippe Conticini has also revisited the great pastry classics of the autumn-winter season, translating the emotion of our childhood memories into flavors that reveal the magic of this gourmet heritage to the very young.
La religieuse café-chocolat
Created in 1856, this French pastry icon became the darling of Frascati, the fashionable Parisian patisserie of the time. For Philippe Conticini, touching its shape is out of the question. He prefers to work on the amplitude of its taste and the pleasure of tasting it, playing on the “condimentation” both inside and outside the cake: the choux pastry contains a light brown sugar cream combined with 62% “Carrupano” dark chocolate and “Sida Moka Clair” coffee.
Bostock
Its heart is a slice of dried Nanterre brioche, then delicately soaked in a syrup of water, sugar, almond powder and orange blossom. The brioche is then topped with raw roasted almond cream and caramelized crushed almonds, before being sprinkled with flaked almonds. Baked in an oven at 170°C, then sprinkled with a touch of fleur de sel and slivers of orange confit, this is a classic to rediscover.
Conversation
This puff pastry tartelette decorated with royal icing and little puff pastry crosses dates back to the 18th century, when it was created following the best-selling book “Conversation d’Emilie” by Madame d’Epinay (1774). Philippe Conticini revisits the secret in a revisited version that takes a sweet pastry base, filled with a hazelnut-flavored almond-frangipane cream, covered with a second layer of sweet pastry and finally with a thin slice of royal icing embellished with lemon zest. The top is decorated with thin strips of sweet pastry arranged in a lattice pattern.
Grand Cru praliné
Fans of Grand Cru chocolate will melt for this Grand Cru praliné and the balance of its frothy ganache with a crunchy hazelnut cookie, where a hint of fleur de sel prolongs the flavors underlined by the glaze. Its irresistible “craquounet” reveals the full roundness of its exceptional praliné made from Valencia almonds and Piedmont hazelnuts.
Sweet coffee cake
A textural combination of crunchy hazelnut cookie and crisp Sida Moka Clair, punctuated by a creamy coffee mousse and sprinkled with streuzel.
While Pâtisserie des Rêves is already preparing its four logs for the festive season, we already know that one of them will be made with vanilla from Ankavanana (Madagascar), the entire harvest of which has been purchased by Pâtisserie des Rêves for a unique taste during the festive season.
La Pâtisserie des rêves
111 rue de Longchamp 75016 Paris T. 01 47 04 00 24
La Pâtisserie des rêves
93 rue du Bac 75007 Paris T. 01 42 84 00 82
Cette publication est également disponible en : Français (French)
