Individual pastries
Les Amandines – Almond Cream Tarts
History – This is a very popular pastry in my country that you can buy in all of the numerous pastry shops. This pastry was created in the beginning of the 17th century and was popularized by the writer Edmond Rostand, who speaks about it in his famous book “Cyrano de Bergerac”.
I think this is an ideal cake for having with a cup of coffee, because, even if it is not in sync with protocol, you can dunk it in the coffee. Of course, you can have it any time; the best way of eating it is your way!
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Amandine aux framboises A tart made with a pâte sablée crust filled with almond cream and raspberries. |
$5.00 |
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Amandine aux poires Here, there is less almond cream because I fill the tart with half of a sliced, poached pear |
$5.00 |
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Amandine aux myrtilles The tart is filled with almond cream and blueberries. |
$5.00 |
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Pistachio Pâte sablée with a pistachio almond cream garnished with two amerena cherries. |
$5.00 |
Les Eclairs
History – The eclair was created during the 17th century in order to permit people to eat a little cake very quickly without a fork or spoon. The French even have an expression, “En un eclair” which is like the English expression, “In the blink of an eye”. This was what French considered fast food.
In France, you find eclairs everywhere, in pastry shops of course, but also in supermarkets. In Paris, you will principally find chocolate and coffee eclairs, but rarely vanilla. I was raised wonderful – light, not too sweet, and easy to eat. In France, the color of the icing indicates the flavor inside. I was very surprised to find “eclairs” in America with chocolate icing and vanilla cream inside!
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Eclair au chocolat A pate a choux pastry filled with dark chocolate and pastry cream made with Tahitian vanilla beans. The icing on top is dipped in chocolate flakes. |
$5 |
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Eclair au cafe Here, the pastry cream that fills the pate a choux is flavored with coffee extract. The icing is decorated with a chocolate in the shape of a coffee bean. |
$5 |
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Eclair a la vanille A nice vanilla cream fills this pate a choux and on the from the French Riviera. A real treat. My favorite. |
$5 |
Les patisserie en pate feuillete – Puff pastries
History – Puff pastry traces its ancestry back to the ancient Greeks who spread it Catherine de Medici. The most famous pastry of this type is probably the “Gallette de Rois” or Epiphany Cake.
For my puff pastries, I use an inverse puff pastry dough. Instead of folding the butter much more delicate pastry.
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Blueberry tart for 2 The diameter of this tart is about 7 inches. I put almond cream on the crust to hold the fresh blueberries. The delicate crust doesn’t like the Michigan humidity, so you should plan to eat it quickly. |
$6 |
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Apple tart for 2 Instead of blueberries, I slice apples very thinly for the top. I then add cinnamon and pieces of butter before baking it. This is my daughter’s favorite. With a scoop of vanilla ice cream, it’s to die for. |
$6 |
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Rustic tart This tart is very elegant and can be a nice treat for a party. Flaky dough is topped with lots of apples and the crust is filled with apples too. |
$18 |
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Epiphany cake The epiphany cake is made with 2 pieces of puff pastry. Inside, along with the frangipane almond cream, a little toy is hidden. The one that finds the toy Christmas and Epiphany (January 6), but because of its popularity, the time that it’s available is getting longer. In Detroit, I found it was popular year-round, but I only put the crown with it during the Epiphany season. |
$25 |
