Sugared & Spiced

pâtissière in paris, now shanghai

[Paris] Des Gâteaux et du Pain (8)

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Des Gâteaux et du Pain

Add: 89 rue du Bac , 75007 Paris
Tel: +33 (0)1 45 48 30 74
Hours: [Mon-Sat] 9am~8pm [Sun] 9am~6pm
Price: [pastries] €6~7
Tasted on: Jun 2015

Thanks to Lindsay from Lost In Cheeseland, I had the pleasure of meeting chef Claire Damon from Des Gâteaux et du Pain earlier this week. If you’ve been reading my blog, you know that I’m a huge fan of her pastry creations, and that Des Gâteaux et du Pain is by far my most-visited pastry shop is Paris. Needless to say, I was more than excited to chat with the mastermind behind all this, and the morning got even better when she packed each of us a box of pastries to take home with. Oh boy.


Paradisi (€6.50), a tart composed of shortcrust pastry, almond biscuit, vanilla cream, fresh pomelo, and rhubarb compote flavored with timut pepper. Just another example of Claire Damon’s style – clean, fresh, not too sweet, always balanced in terms of flavors and textures. Loved this one.





Tarte aux fraises à l’eau de fleur d’oranger (€6.5), a strawberry tart with almond cream, orange blossom water-flavored cream, orange blossom water jelly, and fresh strawberries.






Pamplemousse Rosa (€6.80) – I had already blogged about this last time, but here’s the composition again for those who haven’t read that entry: rose-flavored mousse, grapefruit segments, grapefruit jelly, and rose-flavored rice flour biscuit.



And it wasn’t long before I went back to Des Gâteaux et du Pain for more pastries. Here’s the Cheesecake Framboise (€6.20), sweet tart shell filled with raspberry cream, biscuit cuillère soaked with raspberry juice (with a hint of lemon), raspberry compote, cheesecake, and fresh raspberry. It’s pretty amazing how many layers of flavors and textures are contained in one tiny little tart…I have so much respect for the chef.





Lipstick Abricot (€6), composed of vanilla mousse, apricot compote, vanilla cream, soft almond biscuit, and crispy almond feuilletine. Totally looks like a sunny-side up egg when it’s placed on a white plate…but I digress. It’s quite lovely, though not one of my favorites from Claire Damon as it’s a bit on the sweet side for me. And excuse the collapsing dome in the cross section photo…I might have left this out in room temperature a bit too long before slicing it…




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Written by sugarednspiced

June 23rd, 2015 at 7:28 pm