17229

amw1978dc in Washington, DC

total posts: 33

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A gorgeous peach tart, crowned with a delicious quenelle of fresh mascarpone, from Carl Marletti’s Paris boutique

A gorgeous peach tart, crowned with a delicious quenelle of fresh mascarpone, from Carl Marletti’s Paris boutique

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Enjoy a slice of this elegant Parisian blueberry tarte from Hugo & Victor’s Boulevard Raspail boutique.

Enjoy a slice of this elegant Parisian blueberry tarte from Hugo & Victor’s Boulevard Raspail boutique.

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A delicious quenelle of chocolate sits atop crisped rice and a secret ingredient you’d never expect in this fine Parisian pastry – the Censier by Carl Marletti.

A delicious quenelle of chocolate sits atop crisped rice and a secret ingredient you’d never expect in this fine Parisian pastry – the Censier by Carl Marletti.

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Tart white currants sit atop cream cheese mousse, chocolate and raspberries in Christian Constant’s Kalinka.

Tart white currants sit atop cream cheese mousse, chocolate and raspberries in Christian Constant’s Kalinka.

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A mouthwatering kaffir lime tart with a striped white chocolate “lid” from Hugo & Victor’s Paris boutique

A mouthwatering kaffir lime tart with a striped white chocolate “lid” from Hugo & Victor’s Paris boutique

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A meticulously prepared apple galette from Sadaharu Aoki’s Rue de Vaugirard boutique in Paris

A meticulously prepared apple galette from Sadaharu Aoki’s Rue de Vaugirard boutique in Paris

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Fluffy strawberry marshmallows crown a strawberry tart filled with vanilla crème and yet more strawberry marshmallow in Ladurée’s Tarte Fraise à la Guimauve

Fluffy strawberry marshmallows crown a strawberry tart filled with vanilla crème and yet more strawberry marshmallow in Ladurée’s Tarte Fraise à la Guimauve

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Thin layers of milk chocolate sandwich chocolate crème atop praline feuilleté and dacquoise in Pierre Hermé’s Plaisir Sucré

Thin layers of milk chocolate sandwich chocolate crème atop praline feuilleté and dacquoise in Pierre Hermé’s Plaisir Sucré

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Delicious pistachio dacquoise cups a dollop of rich pistachio crème and a little mountain of strawberries in Pierre Hermé’s Montebello.

Delicious pistachio dacquoise cups a dollop of rich pistachio crème and a little mountain of strawberries in Pierre Hermé’s Montebello.

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Raspberry crème and buttery sablé sandwich a chewy deep-pink macaron in Pain de Sucre’s Corto

Raspberry crème and buttery sablé sandwich a chewy deep-pink macaron in Pain de Sucre’s Corto

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Six baby choux puffs are baked together, then filled with praline crème and chocolate coulant in La Pâtisserie des Rêves’ Paris-Brest

Six baby choux puffs are baked together, then filled with praline crème and chocolate coulant in La Pâtisserie des Rêves’ Paris-Brest

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Lightly caramel-coated choux pastry, dripping in chocolate, sits atop Bourbon vanilla crème and a sweet buttery tarte shell in Pascal Caffet’s Tarte Profiteroles

Lightly caramel-coated choux pastry, dripping in chocolate, sits atop Bourbon vanilla crème and a sweet buttery tarte shell in Pascal Caffet’s Tarte Profiteroles

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The vanilla-like Tonka bean mingles with pure dark Mexican chocolate mousse and cake in Jean-Paul Hévin’s Tonka

The vanilla-like Tonka bean mingles with pure dark Mexican chocolate mousse and cake in Jean-Paul Hévin’s Tonka

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Black sesame éclairs from Sadaharu Aoki’s Rue de Vaugirard, Paris boutique

Black sesame éclairs from Sadaharu Aoki’s Rue de Vaugirard, Paris boutique

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Vividly colored strips of rhubarb and a buttery tart crust hold a tangy rhubarb filling within La Pâtisserie des Rêves’ Tarte Rhubarbe

Vividly colored strips of rhubarb and a buttery tart crust hold a tangy rhubarb filling within La Pâtisserie des Rêves’ Tarte Rhubarbe

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Candied rose petals are sprinkled atop an incredibly buttery croissant, filled with rose pâte, in Pierre Hermé’s Croissant Ispahan

Candied rose petals are sprinkled atop an incredibly buttery croissant, filled with rose pâte, in Pierre Hermé’s Croissant Ispahan

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Lemon white chocolate mousse rests atop a lemon macaron and praline feuilleté pastry in Sadaharu Aoki’s Citron Praliné

Lemon white chocolate mousse rests atop a lemon macaron and praline feuilleté pastry in Sadaharu Aoki’s Citron Praliné

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Raspberries and red peppers with parmesan crème and a sweet sesame seed shell form the Tango by Pierre Hermé

Raspberries and red peppers with parmesan crème and a sweet sesame seed shell form the Tango by Pierre Hermé

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A dropper, swollen with golden rum, plunges deep into the already-rum-soaked sweet cake of Pain de Sucre’s Baobab

A dropper, swollen with golden rum, plunges deep into the already-rum-soaked sweet cake of Pain de Sucre’s Baobab

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The French classic Religieuse, now filled with delicious gobs of Piedmontese pistachio crème in Carl Marletti’s Religieuse Pistache

The French classic Religieuse, now filled with delicious gobs of Piedmontese pistachio crème in Carl Marletti’s Religieuse Pistache

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A raspberry, rose macaron and gold-leaf accented gelatin cube float pierced atop an ingot of pure white marshmallow in Arnaud Larher’s Paradis

A raspberry, rose macaron and gold-leaf accented gelatin cube float pierced atop an ingot of pure white marshmallow in Arnaud Larher’s Paradis

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A vanilla bean skewers a curl of orange rind into a mound of citrus-infused creams, cake and sablé in Pain de Sucre

A vanilla bean skewers a curl of orange rind into a mound of citrus-infused creams, cake and sablé in Pain de Sucre's Augusta

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Undulating waves of Chantilly cream form the backdrop to puffs of choux, dripping with caramelized sugar, in La Pâtisserie des Rêves’ Saint-Honoré

Undulating waves of Chantilly cream form the backdrop to puffs of choux, dripping with caramelized sugar, in La Pâtisserie des Rêves’ Saint-Honoré

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Used to ward off the bubonic plague from Provence since the 15th century, these are the sweet Calissons d

Used to ward off the bubonic plague from Provence since the 15th century, these are the sweet Calissons d'Aix from À La Mère de Famille

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Vanilla mascarpone and a ring of crushed hazelnuts crown a tender pear slice, resting on a layer of chocolate beneath

Vanilla mascarpone and a ring of crushed hazelnuts crown a tender pear slice, resting on a layer of chocolate beneath

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Raspberries go French in this sweet, creamy and oh-so-very pink éclair

Raspberries go French in this sweet, creamy and oh-so-very pink éclair

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Sweet almond crème holds wafer-thin apple slices atop delicate puff pastry

Sweet almond crème holds wafer-thin apple slices atop delicate puff pastry

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A sweet dollop of rose-perfumed crème is surrounded by fresh raspberries and sandwiched by raspberry macarons filled with raspberry confit

A sweet dollop of rose-perfumed crème is surrounded by fresh raspberries and sandwiched by raspberry macarons filled with raspberry confit

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Sheathed in fine Venezuelan chocolate, flecked in gold, a delicious chocolate éclair hides away

Sheathed in fine Venezuelan chocolate, flecked in gold, a delicious chocolate éclair hides away

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Tunisian taste bud tingling at its finest – dates infused with rose water, wrapped in pâte d

Tunisian taste bud tingling at its finest – dates infused with rose water, wrapped in pâte d'amande and dusted with powdered sugar

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Gold-crowned hazelnut framed by a translucent chocolate ribbon atop nine layers of chocolate cake and ganache in Ladurée’s Elysées

Gold-crowned hazelnut framed by a translucent chocolate ribbon atop nine layers of chocolate cake and ganache in Ladurée’s Elysées

liegewaffle.wordpress.com

Belgium

Belgium's Liege Waffle :: an 18th century recipe for waffled brioche dripping with caramelized sugar

pumpkinwaffles.wordpress.com

Pumpkin waffle with syrup - from the Ultimate Pumpkin Waffles Recipe

Pumpkin waffle with syrup - from the Ultimate Pumpkin Waffles Recipe

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