amw1978dc in Washington, DC
total posts: 33
www.parispatisseries.com
A gorgeous peach tart, crowned with a delicious quenelle of fresh mascarpone, from Carl Marletti’s Paris boutique
www.parispatisseries.com
Enjoy a slice of this elegant Parisian blueberry tarte from Hugo & Victor’s Boulevard Raspail boutique.
www.parispatisseries.com
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.
www.parispatisseries.com
Tart white currants sit atop cream cheese mousse, chocolate and raspberries in Christian Constant’s Kalinka.
www.parispatisseries.com
A mouthwatering kaffir lime tart with a striped white chocolate “lid” from Hugo & Victor’s Paris boutique
www.parispatisseries.com
A meticulously prepared apple galette from Sadaharu Aoki’s Rue de Vaugirard boutique in Paris
www.parispatisseries.com
Fluffy strawberry marshmallows crown a strawberry tart filled with vanilla crème and yet more strawberry marshmallow in Ladurée’s Tarte Fraise à la Guimauve
www.parispatisseries.com
Thin layers of milk chocolate sandwich chocolate crème atop praline feuilleté and dacquoise in Pierre Hermé’s Plaisir Sucré
www.parispatisseries.com
Delicious pistachio dacquoise cups a dollop of rich pistachio crème and a little mountain of strawberries in Pierre Hermé’s Montebello.
www.parispatisseries.com
Raspberry crème and buttery sablé sandwich a chewy deep-pink macaron in Pain de Sucre’s Corto
www.parispatisseries.com
Six baby choux puffs are baked together, then filled with praline crème and chocolate coulant in La Pâtisserie des Rêves’ Paris-Brest
www.parispatisseries.com
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
www.parispatisseries.com
The vanilla-like Tonka bean mingles with pure dark Mexican chocolate mousse and cake in Jean-Paul Hévin’s Tonka
www.parispatisseries.com
Black sesame éclairs from Sadaharu Aoki’s Rue de Vaugirard, Paris boutique
www.parispatisseries.com
Vividly colored strips of rhubarb and a buttery tart crust hold a tangy rhubarb filling within La Pâtisserie des Rêves’ Tarte Rhubarbe
www.parispatisseries.com
Candied rose petals are sprinkled atop an incredibly buttery croissant, filled with rose pâte, in Pierre Hermé’s Croissant Ispahan
www.parispatisseries.com
Lemon white chocolate mousse rests atop a lemon macaron and praline feuilleté pastry in Sadaharu Aoki’s Citron Praliné
www.parispatisseries.com
Raspberries and red peppers with parmesan crème and a sweet sesame seed shell form the Tango by Pierre Hermé
www.parispatisseries.com
A dropper, swollen with golden rum, plunges deep into the already-rum-soaked sweet cake of Pain de Sucre’s Baobab
www.parispatisseries.com
The French classic Religieuse, now filled with delicious gobs of Piedmontese pistachio crème in Carl Marletti’s Religieuse Pistache
www.parispatisseries.com
A raspberry, rose macaron and gold-leaf accented gelatin cube float pierced atop an ingot of pure white marshmallow in Arnaud Larher’s Paradis
www.parispatisseries.com
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
www.parispatisseries.com
Undulating waves of Chantilly cream form the backdrop to puffs of choux, dripping with caramelized sugar, in La Pâtisserie des Rêves’ Saint-Honoré
www.parispatisseries.com
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
www.parispatisseries.com
Vanilla mascarpone and a ring of crushed hazelnuts crown a tender pear slice, resting on a layer of chocolate beneath
www.parispatisseries.com
Raspberries go French in this sweet, creamy and oh-so-very pink éclair
www.parispatisseries.com
Sweet almond crème holds wafer-thin apple slices atop delicate puff pastry
www.parispatisseries.com
A sweet dollop of rose-perfumed crème is surrounded by fresh raspberries and sandwiched by raspberry macarons filled with raspberry confit
www.parispatisseries.com
Sheathed in fine Venezuelan chocolate, flecked in gold, a delicious chocolate éclair hides away
www.parispatisseries.com
Tunisian taste bud tingling at its finest – dates infused with rose water, wrapped in pâte d'amande and dusted with powdered sugar
www.parispatisseries.com
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'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
