Pastries - The Pastry of Dreams

Pastries
&
Desserts
2012 Catalog
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Table of Contents
Viennoiseries…………………………………………………… page 4
Tarte Tatin………………………………………………………. page 6
Paris Brest……………………………………………………….. page 7
Macarons………………………………………………………. page 8
Fraisier…………………………………………………………… page 9
Crêpes…………………………………………………………... page 10
Crème Brulée………………………………………………….. page 11
Canelés…………………………………………………………. page 12
Royal Chocolate Entremets………………………………… page 13
Mille-Feuille……………………………………………………... page 14
Eclair…………………………………………………………….. page 15
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Viennoiseries
Viennoiserie is a French word used to encompass the collection of small breakfast
loaves and rolls made using yeast, which might contain sugar, butter, and eggs.
Historic
1683. Vienna was besieged by the almighty Ottoman Empire. Working at night, the
Vienna bakers gave the defenders of the city the alarm that the Turks were about to
attack. That action, supposedly, changed the fate of the besieged and the Turks
ended-up retreating. The bakers then gained the privilege of making a pastry to
commemorate the victory. They decided to make a pastry in the shape of the
defeated Ottoman Empire’s symbol: the moon crescent. A century later, MarieAntoinette brings to the court of France this pastry, which at the time, is closer to a
brioche than the modern and delicious buttery and flaky feuilleté.
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Our Croissant
What to say? Our Croissant is flaky with a
hundred mouthwatering silky buttery layers.
After the first bite, everything melts in your
mouth.
Size and Price
8 croissants (1/2 ft each): $14
Our Chocolate Croissant
Using the same high-quality croissant dough,
superior milk and dark French chocolate sticks
are rolled in to form our Out-of-this-world
Chocolate Croissant.
Size and Price
8 chocolate croissants (1/2 ft each): $18
Our Torsade Chocolate & Vanilla
A house favorite, these torades or twists are made using the same high-quality
croissant dough. Before rolling them, a special vanilla cream pastry and milk
chocolate are added. This
has the classic flavors of a
first-class buttery croissant
with
the
power
of
chocolate
and
the
sweetness of a dense
vanilla cream.
Size and Price
6 Torsades Chocolate & Vanilla (3/4 ft each): $15
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Tarte Tatin
(Upside down apple pie)
Historic
A Hotel in a little town on the Loire Valley in front of the train station in 1920. Hotel Tatin
is so famed for its delicious cuisine, that the first Michelin Guide recommends the
address in 1900. The place is managed by 2 sisters. One day, one of the sisters, busy
talking to local huntsmen, forgets to bake the pie of the day. She hurries to the kitchen.
In the rush, she roughly cuts apples, sugars them up, and tosses them in a baking pan.
The woman, that had forgotten to put a pie crust, throws one on top of the apples
and stuffs the baking pan in the oven. Soon, the delicious smell of caramelizing apples,
melting butter, and baking crust can be smelled in the whole restaurant. The tarte
Tatin is born and makes the 2 sisters famous.
Our Tarte Tatin
This Tatin is like no other: thin, melting slices of apple slowly cooked in a vanilla syrup for
hours on a soft crust, infused with caramel and apple juice. A crunchy hazelnut
Streusel finishes this amazing pie.
Sizes and prices
Individual slice: $3.5
Whole pie (8 portions): $22
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Paris-Brest
(Praliné pastry puff)
Historic
This traditional pastry is a tribute to the first ever bicycle race. The race was created in 1891 to
link Paris to Brest and back. One of the stories around its creation tells us that the people from
Brest, angry that the race would always finish in Paris, therefore never benefiting from the
honors, invented a dessert in the shape of a laurel wreath. Story aside, the crown form of the
pastry symbolizes the wheel of a bike.
Our Paris-Brest
A light pastry puff topped with a sweet
crumble. Every one of them is full of a
delicious hazelnut pastry cream with a
hidden core of dense roasted and
caramelized hazelnut butter.
Sizes and Prices
Individual crowns: $5
Whole cake (6 portions): $28
Puffs by the dozen(1.5”): $20
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Macarons
Historic
Some say the macaron was first created in 791 in the Loire Valley by a monk that
placed a whole in the middle of the cookie to symbolize his belly button! Others say
Catherine de Medicis, an Italian aristocrat of the Renaissance Period married to the
king of France, brought the Macarone to the same court. The very Italian word
macarone means “thin dough”. All in all, no less than 5 cities in France fight over which
one is the true home to the macaron.
Maison Ladurée was the first one in the 1950’s to put back to back the shells and fill the
middle with a flavored paste (ganache, cream, mousse or jam). From the
conventionalism of Ladurée to the extremism of Pierre Hermé, the macaron is a cookie
with endless possibilities and combinations.
Our Macarons
No need to take a trip to France, our macarons are made with the same meticulous
technique as those made in the great Maisons of Paris. Check-out our MACARON MENU
for our wide offer on those delicate and marvelous Parisian cookies.
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Fraisier
(Strawberry gateau)
Historic
The only available strawberries in France before the 19th century were small and
delicate wild strawberries. They were about the size of a blueberry. It is only with
Monsieur Frézier on his trip back from Chili that new varietals were introduced to
France and the rest of Europe.
It’s not before the 1930’s that the new types of strawberries were finally use in desserts
and that the Fraisier was created as a tribute to strawberries.
Our Fraisier
In between two layers of almond sponge cake, brushed with a sweet strawberry syrup,
are carefully set cut fresh strawberries. A lighter version of the Vanilla flavored French
butter cream covers them and gives an extreme pleasure dimension to the dessert.
Sizes and Prices
4 Individual portions (2.5” by 2.5”): $20
Whole cake (8 portions): $35
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Crêpes
(French style thin pancakes)
Historic
The first crêpe could date all the way back to 7000 BC. It consisted of crushed
cereales and water to link the gluttanius dough and then cooked on a warm stone. All
civilsations have had their own crepes. In France, they are traditionaly eaten on
February 2nd for Candelmass (Chandeleur in French). Before Christianism, this
celebration was first pagan and was deeply rooted in the agricultural world. For all
farmers of the northern hemisphere, it is a key moment: the moment when the land
stops resting and days get longer. Crepes represents the sun with their disk shape and
their distinctive golden color.
Our crêpes
No more “dry-like-bread-crust” crêpes!
These crêpes are mouth-wateringly moist,
with plenty of vanilla and butter flavor and
a traditional hint of Caribbean rum to
prolong the feeling.
Sizes and Prices
15 Sugared Crêpes (1 ft each): $20
Ask us for special fillings and prices
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Crème Brulée
Historic
A “catalan cream” is known in Spain in the 16th century: a simple cream made with
eggs and infused with vanilla.
It is believed that François Massialot famed French cook was traveling with King Louis
XIV’s personal military engineer through the French and Spanish border.
Massialot decides to recreate the Spanish dessert with his own twist: caramelized sugar
to top it up and create a contrast of tastes and textures.
The hit is immediate throughout the “Sun King’s” court.
Our Crème Brulée
Break the thin layer of hardened amber caramel with the back of the spoon to
discover a lightly trembling and delicate custard. The length of the vanilla flavor and
the sweet smokiness of the caramel on your taste buds is incomparable.
Size and Price
Contact us
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Canelés
Historic
18th century, Bordeaux, France. The harbor
of Bordeaux is one of the busiest in Europe.
Ships loaded with African and New World
goods empty their cargo; others are loading
cereals and flour. Bordeaux is already
famous for its rich dark wines. Close to the
harbor, a convent specializes in making
delightful sweet treats on a stick they call
“canelats” using only products available
around the harbor. They use the flour left on
the harbor, the egg yolks discarded during
the collage of the wine (the process of
filtering wine through bitten egg whites) and
of course dark Rhum and vanilla from the
Caribbean. The 19th Century sees its recipe
bettered and its form changed with the use
of a copper mold embossed with
“cannelures”: groves that are typical to the
treat.
Our Canelés
Our canelés have a thin, dark golden crust with slight but definite crunch; its interior is
densely spongy, rum and vanilla flavors kick in.
Sizes and Prices
10 Mini Canelés (1/3 inch): $9
3 Regular Canelés (2 inches): $7
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Royal Chocolat Entremets
Historic
This history of the Royal Chocolat also called Trianon is that of the entremets. Back in
the Middle Ages, entremets are breaks provided to the diner in between the many
course dinner. They are usually individual portions that can be salty or sugary and
generally involve acting or musical entertainment. At one of the Pope’s banquets at
his court in Avignon, France in the 14th century, one of the salty entremets is shaped
like a castle. As tradition evolves, entremets remain sweet and become more
elaborate in the design. Nowadays, an entremets is a multi-layered mousse-based
cake with various flavors and varying textural contrasts.
The Royal Chocolat Entremets is a fairly recent classic of the Pâtisserie Française
displaying its beautiful layers of chocolate mousse, crunchy praline and sponge cake.
Our Royal Chocolat Entremets
Our individual portion Royal
Chocolat is always displayed in
high-fashion shapes such as
Tower of Babel, Kugelhopf,
Charlotte or spherical. The dense
dark or milk French chocolate
mousse gives way to the
delicate layer of chocolate
hazelnut
with
crumbs
of
traditional razor thin crepe from
Brittany. Last, our genoise or
sponge cake is infused with en
hazelnut syrup for extreme
moisture and flavor.
Sizes and Pricing
Contact us
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Mille-Feuille
(Napoléon)
Historic
This monument of Pâtisserie française could have never been created without the
genial invention of the pâte feuilletée or puff pastry.
The Romans were the first ones to create and use the puff pastry. But instead of our
modern layers of dough and butter, the razor-thin layers were probably made one by
one and stacked up with olive oil. The technique got more elaborated throughout the
17th and 19th century.
The idea of building up layers of puff pastry with cream seems to be very modern. A
Pâtissier located Rue du Bac in Paris sells hundreds of Mille-Feuille a day in 1867,
marking the official introduction of the Napoléon to the world.
The Mille-Feuille becomes an instant classic.
Our Mille-Feuille
An exceptionally smooth and dense vanilla flavored crème
pâtissière is offered to delight your palate after biting the flaky
caramelized feuilleté giving your senses plenty of textures and
flavors.
Sizes and Prices
6 Individual Portions (2.5” by 2” each): $35
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Eclair
Historic
This pastry is the last descendant of a long line of desserts in which the pâte à chou or
pastry puff hides the surprise of a delightful cream.
The pastry puff’s origins are found in the 16th century. Queen of France Catherine de
Medici’s pastry-chef mastered the “dryed-up” dough and fills it up with cream. Many
after him took over his work.
Marie-Antoine Carême (1784-1833) known as “the King of Chefs and the Chef of
Kings” brings the pastry puff and various creams to their perfection.
It is an unknown pastry chef from Lyon that sets forever the design, the coffee or
chocolate cream and the top fondant.
Only one thing was left: to find it a name. The word éclair means Flash of lightning, for
being eaten in an instant.
Our Eclair
This is a classic that we have reviewed and corrected to be
even more delightful. Our pastry puff is stuffed with our
smooth and intense chocolate or coffee crème pâtissière,
and then covered with a crunchy nutty crumb. To make it as
gourmand as possible, the éclair is then wrapped in a layer of
milk chocolate.
To be eaten in a Flash!
Size and Prices
6 Chocolate or Coffee Eclairs (1/2 ft): $28
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