Pastry Chef Sadaharu Aoki

[tan319]

His websites for shoppes in Paris & Tokyo and one soon in New York in 2007, he claims.

The products look beautiful and more pages will be added soon, I think.

Unfortunately his bigger productions can only be found in the mag or their online presence, I believe.

Pastrys Best Magazine

Maybe you can get one of the last copies of the freebie?

Hope you enjoy!

edited to add this Other Paris website, outstanding!

I had forgotten about various pix of his work that had been posted earlier...

'Gullet thread

Really impressed...

Edited September 12, 2006 by tan319 (log)

[bibbotson]

His stuff is absolutely amazing, both to look at and to taste.

I had the luck to visit his shoppes in Paris several times this summer, and sampled a number of his individual desserts and assortments of macarons.

TOP ROW: macha, coffee, umé (a Japanese prune, if web translators are to be believed)

SECOND ROW: lemon, chocolate, raspberry

THIRD ROW: violet, strawberry, pistachio

BOTTOM ROW: sesame, salted caramel and cinnamon peach

Highly recommended if you're in Paris, and his shoppes are located near enough to Pierre Herme, Dalloyau and other sites to inspire an all-day pastry excursion (skip breakfast first).

[tan319]

Beautiful pix, thanks for sharing.

Any favorites of his cakes, etc.?

[Dorie Greenspan]

I love his black sesame eclairs -- a revelation -- and his version of the classic opera cake made with matcha green tea. It's odd because I am really not a fan of matcha in desserts, but everything Sadaharu Aoki does with green tea -- including his eclairs, macarons and a kind of dulce de leche with green tea -- is extraordinary.

I have not seen large cakes in his rue de Vaugirard store and only a small selection of whole cakes in his stand in Galeries Lafayette. He seems to be a master of the miniature.

[tan319]

I love his black sesame eclairs -- a revelation -- and his version of the classic opera cake made with matcha green tea.  It's odd because I am really not a fan of matcha in desserts, but everything Sadaharu Aoki does with green tea -- including his eclairs, macarons and a kind of dulce de leche with green tea -- is extraordinary.

I have not seen large cakes in his rue de Vaugirard store and only a small selection of whole cakes in his stand in Galeries Lafayette.  He seems to be a master of the miniature.

←

Hi Dorie, thanks for posting!

If you can, can you elaborate on the "dulce de leche" , matcha style for us?

Like how it's served, any ideas of how he does it, etc.?

Much obliged!

[nightscotsman]

Here is some of his stuff from the Tokyo shop:

[Abra]

Dorie, will you say more about how he does the black sesame eclairs? Black sesame is one of my all-time favorite dessert flavors.

[tan319]

Here is some of his stuff from the Tokyo shop:

←

Hi Neil!!!

How did you think the flavours stood up?

Did you enjoy it?

[nightscotsman]

Hi Neil!!!

How did you think the flavours stood up?

Did you enjoy it?

←

Nice textures and certainly pretty, but I thought the flavors were a little weak. I couldn't really taste the green tea in the cream puff or mille feuille. The orange and chocolate with the kumquat garnish was the best.

[sanrensho]

I got my copy of Pastry's Best today! Can't wait to try the matcha joconde and matcha syrup. I'll probably pair it with an an (red bean paste) whipped cream.