filipe

I've just found this the other day... and I think it really looks very nice. Does anyone want to make a guess on where I've found this delicate pastry item?

Ling : I have just seen this thread tonight and I have three simple words for you : Oh My God!

Thanks Patrick, thanks John. About the MilleCrepes... Why don't we start a thread about it? Something like "the quest for the best MilleCrepes"? I suggest a Chocolate MilleCrepes, which would give us a lot to work on.

I've done the crepes tonight As I don't have any crepe-pan they're not perfectly shaped, but I like them this way better. They're a bit too thick as well... I've assembled them with the chocolate-caramel ganache (the one form the Pavé), as a MilleCrepes Very nice taste (used Valrhona cocoa), they end up being very light and not too sweet, even with the double-choc combination

That's awesome Ling, I love the cocoa decoration. I agree about the whipped cream... Has anyone tried the Concorde recently? I might be baking one of those tonight

Some time ago I've posted this recipe. I've both baked it in tube and non-tube pans and had no trouble with it.

I thought it was amazing too. I had had yuzu for the first time at Megu in NYC, on a chocolate&yuzu cake which was delicious. Since then I've been trying to get some yuzu and I finnaly did, in Paris, at this shop called Sté Kioko (japanese grocery store) at 46, Rue des Petits Champs, which I've found under the wise advice of David Lebowitz.

WOW suddenly my posts from PH thread showed up here ehehe

My pics are far worst than yours, but it's a small contribute to this thread. All from Sadaharu AOKI.

Great pics! Haven't seen this thread before. Have you tried the yuzu tartelette and the matcha eclairs at Sadaharu Aoki?

Dear John, thanks a lot for the translation tool... but it's quite depressing reading that english ehehe I guess that it has a lot to do with my use of some uncurrent expressions or oral abreviations on my writings which machines just don't know what they mean/ how to translate them. Anyway, thanks again Example : AUTO TRANSLATED VERSION: Penalty this today to tar always to encravar each time q I try to make uploadduma photo.... grrrr! He is p'ra tomorrow. HAND TRANSLATED VERSION: It's a shame that today this is allways cracking when I try to upload a photo... grrr!! I'll have to leave it for tomorrow...

As it is not related to this thread i haven't posted them here, but I have more pastry/chocolate pics from Paris, from Patrick Roger, Gerard Mullot, Sadaharu Aoki, among others. You can check them at my blog (written in portuguese unfortunatelly) if you want to, I'm still updating it every day. They're not very good quality pics, but they´re good enough to show the goods

You're wellcome I couldn't agree more with you Dorie. I'm now willing to try this ganache with other cakes and taste the results. I was a bit aprehensive when I went to do it - I'm not very lucky with caramel. But it turned out to be amazingly easy to do and with an awesome result. I think it will make nice combinations with orange or lemon sponges. Maybe I'll try to use it with the Per Se yuzu genóise....

Pierre Hermé, the originals : from left to right, front to back : Caramel à la Fleur de Sel Huile d'Olive et Vanille Plénitude (Chocolat et Caramel) Mosaïc (macaron vanille, crème pistache à la cannelle, griottines) Rose (macaron rose, crème aux pétales de rose) Chocolat

About the pavé... The first time I've tried the ganache i thought it too sweet. Guess it was because it was a bit warm. I've done a "normal" version tonight and it is really amazing, much better than what I had got with my "dome version" a few days before.

As promised, here are the pics. Sorry for the reflexes, but it was hard to get it better. This is the Rue de Vaugirard shop, designed by the french architect Christian Biecher and... This is the good stuff [imghttp://forums.egullet.org/uploads/1142201570/gallery_40488_2237_14577.jpg And these are some home-taken macaron pictures from left to right, front to back : Caramel à la Fleur de Sel Huile d'Olive et Vanille Plénitude (Chocolat et Caramel) Mosaïc (macaron vanille, crème pistache à la cannelle, griottines) Rose (macaron rose, crème aux pétales de rose) Chocolat

Has anyone done any dessert using piri-piri? Or knows any recipe?

I've tried the Pavé for the first time tonight. It ended not being a "pavé" because I HAD TO use my new dome shaped flexipans, but it's the same recipe. Here's how it turned up Will taste it tomorrow... just tasted the ganache while making it and thought it was too sweet...

This thread is simply great! Here's my shy contribute - it's a strawberry mousse truffled cake I did last Christmas

For me a Tea Room is not just a place where you go to have some tea and eat some pastry/savory items. It's one whole experience. As important as the items themselves - bot liquids and solids I mean - the room and the atmosphere play a major part in the whole experience. You can have awesome scones with an awesomely brewed Mariage Fréres tea but if you feel like in a kitchen or like in an ordinary café, all the experience will be ruined. I don't mean that you have to create a traditional british tea room atmosphere, as if you were at the Dorchester or similar. But you have to keep it cosy - low lights, incandescent bulbs (forget fluorescent types and the "energy saving" ones, those are for the kitchen). Nice and warm colours, textures and fabrics. Make it as close as it can get to a living room to where you invite friends for tea. If you start feeling like you're at home, you're in the right track.

As promised...just for a start

Merci bien David! You were tremendously helpfull! And this place is just one block away from my hotel! Amazing...yuzu so close and me so desperate for it

Does anyone know where I can find YUZU ou yuzu's juice in Paris?

I've received the book last friday, through amazon, and I am a bit disapointed with it. I was expecting more photos... Anyway, the book is awesome and I can't wait to start trying some of those recipes

I would spend them all at Pierre Hermé and then go back to the hotel room and have a "sweet" night...