[Paris] Jacques Genin

Categories paris
[Paris] Jacques Genin

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Jacques Genin

Add: 133 rue de Turenne 75003 Paris
Tel: +33 (0)1 45 77 29 01
Hours: Tue-Sun 11am~7pm (8pm on Sat, closed on Mon)
Website: jacquesgenin.fr
Price: [desserts] €6.50~13.00 [drinks] €4.50~11.00
Visited on: Mar 2013

BREAKING NEWS: Jacques Genin has started selling pastries in his boutique again!

Here’s the back story. In Jan 2013, Genin put out a note saying that he is discontinuing his line of pastries so as to focus on his original passion – chocolate. (A more accurate reason is actually that Genin was experiencing some personnel issue in the kitchen due to his eccentric management style, but that’s a gossip we will save for another time.) In any case, this was an unfortunate and heart-breaking news to hear. Sure, the man is first and foremost an outstanding chocolatier – his factory supplies chocolates, caramels, and petits fours to more than 200 top French hotels and restaurants including Plaza Athénée, Hôtel de Crillon, and Le Meurice – but his beautiful pastries are also some of the best one can find in Paris. So when rumor has it that Genin’s boutique has re-started selling some pastries, I flocked over to verify whether this is true…and happily, YES.

Chocolates, caramels, and pâtes des fruits, all impeccably arranged in jewelry box-like display cases.

The pastries are no longer on display (the below picture was taken last year) and are available for dine in only, for now. Large size pastry (e.g. tarte au citron for 6 pax) can be pre-ordered in advance for take-out.

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[Ferrandi] Week 5: Mille Feuille

Categories ferrandi
[Ferrandi] Week 5: Mille Feuille

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I was beyond excited when chef told us that we would be making mille feuilles this week, and not just one, but four different versions! The classic one is mille feuille traditionnel, which is simply regular puff pastry sandwiching vanilla pastry cream. To start, bake a sheet of plain puff pastries using regular puff pastry dough, making sure to roll the dough out evenly so all parts are done baking at the same time. Immediately after baking, sprinkle puff pastry with icing sugar and put it back in the oven for a brief moment to form a caramelized surface.

Cut puff pastry into three sheets of equal width, then fill with pastry cream (add rum if desired).

Dust with icing sugar, and slice into individual servings. Simple as that! But of course, the most difficult part was making the puff pastry dough itself.

We also made a few fun variations, such as a mille feuille pistache fraise. To make the pistachio puff pastry dough, incorporate pistachio paste in the feuilletage inversée recipe. The dough will be softer than regular feuilletage inversée, and might need to be refrigerated for a longer period before being worked on.

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