The Best Pastries & Chocolate In Paris | Kirsten Tibballs

[Music] Paris one of my favorite cities in the world and certainly the leader in all things chocolate and patisserie can be a little bit confusing when you're coming to Paris to know where to visit and where the best shops are so I've selected for you my favorite both patisserie and chocolate stores [Music] I'm here at the patisserie of cedric brulee at the library so fella in Paris now the only Davis patisserie is closed Monday doing something favor and drop into the patisserie they open in the afternoon but the favorites do sell out very quickly there's five of the fruits for his classic products that are sold but today the noise it turns already are unfortunately so we've just purchasing and the reason at Paris break and we're going to have a taste [Music] [Music] so now for the taste test if you do want to sit down and enjoy Cedric's patisserie is you can have afternoon tea at the lumber ease but it does take quite a while to get in because there's a long waiting list so I would look at least a couple of months in advance if you're planning to go to Paris now there's 550 series to choose from when you go to Cedric's patisserie and they will change seasonally so here I've picked the choux pastry and this particularly choux pastry is what we call a Paris press so this was actually first invented for the bike race from Paris to Brest so the shape represents a bicycle wheel this particular one is filled with a combination of almond and hazelnut praline you can see roasted almonds on the outside looks absolutely beautiful it's a classic French patisserie product it depends how you look at it whether it's unfortunate or fortunate when you're dealing with choux pastry it must be eaten on the same day it's created so it must be eaten today so let's have a taste so this has multiple layers in there so it looked like a heavier praline in the base and then a lot of cream on top that's quite a bit more sort of fit in my mouth let's see how I go [Music] now I'll admit that I've actually tried at least 20 of Cedric's creations and this is the first time I've tried this one and I would say it's number two after the noisette or the hazelnut it's absolutely beautiful then you go back for another spoon so I'm here in the production kitchen of Lavery's hotel so this is the baking section of the kitchen even really my kitchen but they actually have 30 pastry chefs working out of here under Cedric who designs a lot of the products that are created for open the restaurant we afternoon tea [Music] so how much have a look at these beautiful petit gâteau that Cedric has brought out for us to try so here we have the Armand de Clare we have the lime coffee and religious and the pear tart so we're going to break in and have a taste of these in his actual store you can watch these creations being made from 6:00 a.m. to noon and then the shop opens at noon and till sold out that's a lot like with me to share that yeah this is a chocolate petit gateau from Cedric maybe the hundred percent chocolate from Alain Ducasse oh wow absolutely beautiful I know it's been a lot of desert so far but how can you say no this is one of the deserts at La Maurice from Alain Ducasse restaurant it's a coffee dessert it's Sophia look at that pastry and the filling inside the first Pierre who made Paris boutique actually opened in Tokyo in 1998 it was then closely followed by the first Paris boutique which was opened in 2001 piernas has stores right throughout Paris some you can take away the patisserie but others you can actually dine in here a fiercer maze of indulge with some puff pastry almond cream Candide amore a thin layer of almond meringue and caramelized almonds looks absolutely amazing we're going to do the right thing and use a knife and fork there's life so let's see so crunchy here we go feel like I'm always eating in front of you must say best vents wari pastry I haven't ever tasted and that's a big call it's actually the crunch layer on top that's my favorite which I believe is the thin layer of mom and maroon and so its egg white and almond and when that's baked it is super super crunchy inside there's a little bit of an almond cream there with some candied orange to it the orange is really quite subtle it's not strong at all but it's this texture I keep coming back to that crunchy texture it has a beautiful flavor but in the mouth that's amazing [Music] I feel like a two-year-old with all the mess I made but that was really yummy Pierre hermé is world-renowned there's no question about it but what he is most famous for is his combination and invention of the flavor a siphon it's a combination of rose riichi and raspberry which is now a very common combination which Pierre himself is the first one to put those flavors together [Music] leisure a was first 1862 and became quite famous at that time for their tea rooms what they're world famous for now is the macaron and actually it was larger a that first put to dry macaron shells together with the filling in September 1997 larger a opened at 75 Avenue sean's Elysees the most famous store that larger a has larger a now has multiple stores in Paris and around the world rather than queue for an hour for a morning tea I've got some takeaway which is a little bit cheaper and then I can eat it at my own leisure now I got a spread here from luxury because I couldn't choose just one thing it was Catherine the DC in Italy who actually brought macarons from Italy to France but at that time they were just the shell the biscuit without any filling at all so it wasn't until the mid 19th century that pastry chef Pierre de spontaneous actually put the two shells together with the filling inside so we can actually thank Large Array in France for the macaron as we know it today so I couldn't resist buying a few macarons now every season they bring out new macarons and different flavors but they do keep the classics like chocolate coffee caramel vanilla I put just a couple of different flavors to try one classic as well as a couple of new ones what I also did is I've purchased a petit gateau and an eclair so the Eclair is actually the biggest seller in terms of small cakes and this is a pretty guitar that I got and this is the Eclair chocolate eclair of course now the Eclair itself is actually pretty plain I would say that that is solid chocolate on tops are pretty basic when you have something as simple like that for me it has to taste exceptional but it's a best seller so it must taste all right this petit gateau itself is very rich its chocolate peanut and caramel usually luxury style is very feminine very pretty where I think this is more indulgent and then of course we have the macaron now if you're nostalgic or you're a purist larger a would be the place in Paris to go to select your macaron which is where they actually originated from now I'm going to start with the Eclair socha pastry should be eaten on the same day it's made because the moisture coming from the cream it's filled with will make the pastry quite soft and then it's never as good to eat there's never really a ladylike way to eat their class so I'm gonna break it in half trying the chocolate eclair first it's got a really decadent rich chocolate flavor but I'm sorry luxury in my opinion you're much better off if you're a lover for Claire's going to a Claddagh journey the pastry chef at luxury is Claire Hauser to be honest a lot of their products are very classic and don't change very often but you will at Valentine's Day Christmas and Easter you'll get a customized range for that period or season for me and macaron once it's made should sit for at least a day before it's eaten so that the shells not too crunchy I know that larger a have a sequence in a process that the macarons go through before they go to you at the counter so this particular macaron is coconut and lime I feel like I'm dissing two of their products but if I have to choose I much prefer Pierre hermé 'z macarons - lingerie it's still really good and yummy I just find the feeling in Pierre Herme is really beautiful in terms of texture and it's a great contrast with the shell now this is liquorice if I'd tasted this before the coconut it's a whole other experience much better than the coconut in terms of flavor and texture then I come to my third choice of macarons this one's a little bit unusual it's violet chocolate and pepper the violet really is quite prominent overpowers at the start but then you get coming through a small amount of pepper which is really quite nice now macarons themselves are really sweet so if you're not a sweet tooth I would recommend you avoid the macarons and go for something that you know won't be quite as sweet now we're at the petit gateau and I do sound like I'm a little bit down on larger a but I want to give you my true experience and what I think of each of the products that actually taste so that's cute that they've got a little medallion there and this one's actually made of chocolate with the owl on it a lot of the medallions with the branding on them and made of cardboard so make sure you check before you bite in that it's not actually cardboard so I've got peanut caramel chocolate and marshmallow on top it was quite hard to cut through so I'm not sure if that's shortbread on the side of the base it is it's peanut shortbread or as they would say in France peanuts sub lay so that's actually around the base and up the sides it's a dominating flavor but it matches perfectly with the caramel it's they're really well-thought-out and beautifully made petit gateau what can I say Patrick Patrick Roger you're a lover of chocolate you must come here he often has sculptures of different creations which are seasonal but just the chocolates themselves are a big draw card I'm gonna try his lime dark chocolate ganache before I test the hazelnut and almond praline right [Music] now everybody likes different flavor profiles when we talk about chocolate and patisserie I prefer classic flavors myself I'm never after something like Tabasco or Chile or prawn or something really out there and this is a great example of what I love these are almond and hazelnut praline chocolates they've got a milk coating which I think matches the best with praline but it's my personal opinion Patrick Roger is famous around the world for the quality of his chocolates he's actually a mayor of via de France which means he was awarded best craftsman for his chocolate making skill by the French government and it shines through in all of these products so regardless of what you choose I don't think you'll be disappointed the other advantage of a praline particularly if you're traveling is it has a really long shelf life because it has a limited amount of water in there so normally if you're buying a praline you know that you can keep the chocolates for an extended period of time now I haven't tried this particular chocolate before but I have purchased these as a gift I think what I liked about it as well a lot of what makes me like a product is a texture and you can see already by the exterior that they've got a crunchy nut on the outside which I know I'm going to love now I promise not necessarily all of them will go back to Melbourne but let's say a lot of them will because I can't reseal the pack and I'm working out if I can shuffle them in so then no one will know I ever took one when I enter a chocolate or patisserie store I always ask what's a best seller and this is one of the best sellers and I can see why I'm here at Eclair do Jeanine otherwise known as genius Eclair now this is the patisserie by Christopher Adams the most popular Eclair is a caramel Eclair but they do have different Claire so they bring out every single month it's always awkward and very unladylike to taste an eclair but let's see how we go the word Eclair comes from the French word lightning and that's because classically eclairs are really cracked and uneven so to get an eclair that's not only perfect in your shape and finish is quite the challenge that Christophe Adam is absolutely nailed it each Eclair looks identical and no matter which store you go to not only here in Paris but now globally they'll all look identical the beauty of this caramel Claire is a beautiful flavor without being too bitter for a caramel or too sweet I love it here until 2002 so I work a lot I think I live there all of my life and of course with a travel in Paris in China and Japan we have now eight country I love to create a lot of you here all over the year and now we created silver than Chiquita's and she Institute [Music] I'm here at 1:43 one of many here in Paris and I'm about to try the famous milk boy now they only produce a limited number of these per 43 per day and it's made when you order it so that the pastry itself doesn't go too soft what's amazing with this meal foyer it's quite unique is the texture of the pastry and how thin it is so it's really really ultra thin so when you break into it it should break very very easily what unique about yarns patisserie is that the pastry chefs not only work in production but they also have to work here in the shops finishing the product and also serving and helping the customers who doesn't use any artificial food colors so everything is natural and everything is handmade so you can see even with the plastic knife how easily you can actually get through the layers and what you're looking for in a meal foyer is the texture of cream that's not too firm beautiful in texture but also beautiful in flavor and look how thin that pastry is it's super super thin which is why you can break into it so easily the reason the milk plate is made as you order it so that the poster itself stays nice and crunchy if it sits for too long with the creme Patissiere inside that will go clock very quickly now I understand there is a high risk of me being diabetic at the end of the stretch but with so many beautiful pastries to try I can't seem to stop [Music] I'm here at Angelina patisserie in Rue de Rivoli now for me this is a classic Angelina patisserie to visit there are a few that you can actually come to in Paris now I'm here because for me this is the best hot chocolate in Paris it is really rich but when you add a little bit of cream to it for me it's perfect I never like to pour it all out so that I've got two cups worth of hot chocolate decadent I know but you'll certainly thank me when she tasted well worth the trip to Paris [Music] he I'll snap into a little corner of the tea sorry no one's here at the moment so I'm going to have a taste [Music] this is very light in summary for this time of year in Paris but I love it very light very refreshing flavors some arugula and fruits in the forest don't have any on my mouth this is a great food street to visit when you're in Paris it's one of the oldest food strips and it also includes one of the oldest patisserie so let's go and take a look I'm here at the front pâtisserie now this is quite unique they have three stores but what they actually do is they feature ten of Paris's leading pastry chefs and they sell one product from each pastry chef every month the product changes so be sure on time this is a great place to visit to see a collection of ten pastries from ten of the leading pastry chefs in Paris [Music] I'm here at caramel Paris which is a patisserie by Nicolas L Owen now you cannot go to Paris without a visit here you can actually visit caramel and taste the number one lemon tart in Paris now it's here and I'm gonna do your favor I'm actually going to taste it for you and then explain the different layers so you know what to expect when you come yourself here we have the famous lemon tart from caramel that won best lemon tart in Paris now I've tasted a lot of lemon tarts right throughout Paris but this one takes the cake it has a beautiful pastry casing and you can see smooth meringue and each lemon tart is identical in the counter so here we have layers of sub lay a hazelnut caramel a lemon creme a lemon Madeleine and of course top with the meringue and a small roasted hazelnut I was told by a pastry chef friend of mine that you should always eat a tart with your hands so let's see this may be a little bit messy what makes people go back to consumer product a second time 80% of that reason is actually texture and the texture in this lemon tart is absolutely phenomenal you've got the crunchy sub lay the chewy caramel the creamy lemon topped with a moist Madeleine and then a spongy meringue together that combination of texture and flavor is superb I highly recommend you come to caramel Eve only to try their lemon tart [Music] I'm at a lambda Cass chocolate store here in Paris this is one of my true favorites and it's quite a unique store because here in Alain Ducasse they actually create their own chocolate from the bean not only do they create chocolate bars created from cocoa beans from all around the world and some really quite rare and unique cocoa beans but they also use that chocolate they produce to create individual pralines and ganache filled chocolates here at Alain Ducasse with all the chocolate that they make themselves they produce individual chocolate bars which are origin bars with cocoa beans from one particular region they also use that chocolate to create individual chocolates chocolate paste and a broad range of products the chocolate is really quite intense but you can pick a particular chocolate to get a distinctive flavor profile it's very cold in here currently it's nine degrees but the standard temperature sits around 15 degrees Celsius all year round to ensure that the chocolate is stored at the optimal condition what I have here is one of their being to bar chocolates that they've created themselves from the beam what's quite unique about this is it tells you where the beans are from so this particular beam is from Venezuela 75% it's a dark chocolate which means I've got 25% sugar added it's made from a porcelina bean which is a very very rare cocoa bean that is white it's very hard to get they have exclusively selected the porcelina beam from Venezuela and it's also a single variety it's a Carrillo around the world there are three types of cocoa beans there's Carrillo forastero and trinitario the Carrillo makes up a very small percentage of the world supply of cocoa so have a bar actually made exclusive with the Carrillo bean is quite rare and unique what you'll actually find it a lot of cocoa plantations now around the world the beans are actually blended so they can't tell you but it's actually Carrillo bean so I'm opening this up it's well sealed so the first thing when you're tasting chocolate is to actually smell so you want to involve all of your senses has a really intense chocolate aroma and flavor the next one is visual so we have a look to make sure that the chocolate itself hasn't been discolored so it's got no fat glue next we're listening with our ears and we're looking for a snap so when we snap the chocolate you should be over here and that means it's got a nice good percentage of cocoa butter which will make it melt and dissipate on the palate very quickly so here we go with the snap Wow that's fantastic when you're tasting chocolate it's very different to eating it so you're going to place a piece of the chocolate onto your tongue and push your tongue up to the roof of your mouth don't chew it and just let the chocolate melt and dissipate [Music] so now I'm going to discuss the flavor profile with different types of beans from different regions you'll get very distinctive flavor profiles when the beans aren't blended this one is really quite fruity I've got notes of bananas and some notes of berries it's a little bit sour but the overall flavor is beautiful with a really good quality chocolate when you taste it like that if you don't drink or eat anything else the flavor should linger on the palate for up to 45 minutes the flavor will also change as you taste it as it travels through different parts of your mouth now I've purchased some individually in robe ganaches and I've also purchased some chocolate bars the origin chocolate bars now the origin chocolate bars particularly dark chocolate for me will last forever it'll last 20 years or more as long as it's kept in the right conditions and not overheated the individual in rogen ashes will last about 3 weeks which is fantastic because you know you're getting a very very fresh product when your purchaser [Music] I'm here on glass Perry which is quite a unique patisserie because all the cakes are made out of ice cream it's the only one in person does produce ice cream cakes and the pastry chef is Emmanuel Rhian then Manuel is a mayor of the earth of France in ice cream or they say glass in France so that means he was awarded the best craftsman in France for his ice cream making skills what's amazing is you would never know that all the cakes are created out of a ice cream when you look in the cabinet it looks like a normal patisserie with petit gateau and entre mais they have two stores in Paris this particular store is in the Mauro region of Paris and has a small section where you can actually sit down to enjoy the cakes and pastries or you can also take them away when the pastries are served they're served at minus 11 degrees Celsius and they're created fresh daily in fact the production facility to create all these cakes is here on side in the Marais shop what I've chosen is a caramel milk Oy but it's actually made out of an ice cream it's got the classic puff pastry and I can see them Arang on the outside but I've yet to see what's inside I've got a caramel sauce here which is going to go on top of the milk boy before I break in [Music] so this has vanilla and caramel inside so I'm looking forward to tasting it this isn't necessarily the most popular patisserie in Paris but I think it's very unique the fact that there's so much detail in these beautiful petit gateau and cakes and they're all created out of ice cream I don't just eat cake I eat other things as well in case you're wondering [Music] I'm here at one of my favorite patisserie special at Paris now he's an innovator and a leader in the industry not only in France but right around the world he has multiple patisserie serving both sweet and savory creations got7 hope treant who have ever SP Julie same at not lost could you turn up at his feet developing they get to they get to and pull up at his head level you get to one Hamas you say I see that most positive Asilomar a two-time addition all the screws it fell power it meant no takers in Fatah energy working amok the Vienna nest mission the Wikimedia to the horizontal veggie Thomas idea Goethe negative so a key to see she said oh hell yeah - yawning new home in some sexy Mickey so tegu to do a text you or you blew this arequipa code is a motion made mm wah high state of the form simplicity basically get woodcutter opposite current on the track complicate the bukuvu deco or actresses would prefer juicy diggity swap Risa imagine all this code is review which is the carajo natural about deliver less emotion with mr. Kurata so happy or is the person whose district oh no - a condition is covered or like a Sanada where algebra sampler it issues a burner from one organism or a silhouette III North Loop is not on [Music] I hope you've loved all my recommendations for the top chocolate and patisserie stores probably not as much as me now I'm off to have a crepe if you enjoyed that episode you will love my channel subscribe today for even more tutorials on chocolate and baking best of all it's free to get on it [Music]

Channel: Kirsten Tibballs

Views: 588,432

Rating: 4.8923445 out of 5

Keywords: kirsten, tibballs, how, to, make, create, cook, chocolate, tutorial, easy, bake, pastry, patisserie, savour, school, paris, parie, tour, trip, vlog, holiday, france, french, entremet, tart, lemon, french patisserie, french pastry, french bakery, french desserts, french pastries, best bakery in the world, paris bakery, patisserie paris, pastry chef, best pastry, chocolate queen

Id: 63xZi0-hWkE

Length: 32min 0sec (1920 seconds)

Published: Thu Jun 20 2019