French fresh fruit tarts are the best light dessert, during spring and summer days, with a cup of Gykuro green tea or Oolong tea. Usually, the shell is a blind-baking of Sablé dough (la pâte sablée) using dried beans or rice, then filled with a classic pastry cream (crème pâtissière), and the fresh fruits, like…
The king of modern Patisserie, Pierre Hermé has chosen the name “Ispahan” (Isfahan or Nesf-e-Jahan ) Macaron for his mystic Ispahan Macaron, in 1997. The unusual combination of the white chocolate and lychees fruit which has been an exquisite Chinese delicacy for centuries, with a few notes of Rose d’Ispahan; and maybe, a saffron strands flavor, made…
Chef Cédric Grolet made “The Yellow Lemon” (Le Citron Jaune) dessert in 2015, for Le Meurice Hotel, in Paris. The refinement of the ingredients, the new idea, and the making of the Yellow Lemon dessert reincarnated the lemon citrus fruit in a delicate way: A sweet and acidulant dessert, mixed with original flavors like fresh mint…