Friday, August 19, 2011

London and Paris Part 3

The citrus tart was so yummy!

Sadaharu Aoki is a genius!!! His sweets were probably my favorite!

This sesame eclair was THE BEST ECLAIR and dessert I've ever had...so far!

Three desserts....all for me!

The sesame eclair did not have an overpowering sesame taste, rather a mild subtle sesame flavor. Plus, I loved the look!

Isn't the yellow dome so cute?!

The vanilla cream on the top didn't seem to match the yuzu base. Separately they tasted amazing, but together, well I just didn't enjoy it as much.

I love these shell things! I have to learn how to make them!!

Aw, this pink dome has tiny macarons!

It wasn't as flaky as the millefeuille from Pierre Herme, but it was still yummy!

I'm not much of a matcha person, but I loved the look!!



Hall of Mirrors

Garden






Where should we go?




Don't judge! I had no fork and we were just walking around for what seemed like forever!

I ate both desserts in about 10 minutes! And the millefeuille was actually pretty big!!

St. Chapelle stained glass


Eclairs from Eric Kayser...I think his normal chocolate one is the best

Cereales or cerales or something bread...the one with all the seeds and nuts! (from eric kayser)

And that's the end of my trip...

4 comments:

  1. Looks like you had fun! Well, how could you not, you were in Paris! I love these pictures.

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  2. I went to Sadaharu when I went to Paris too! Sooo good right? Looks like you had a great time. =)

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  3. those shells you want to learn how to make are pate a choux. a french pastry made by beating flour in to hot water or milk and melted butter and then adding several eggs. this dough is is also used in eclaires and saint honore. the one in the picture looks like it has a sugar crust made by sprinkling sugar on top of the egg glaze before baking. i hope this helped!

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  4. Mellie: I def did!! :D

    Lindsey: Yes!!! It is!!

    Rachel: Thanks for clearing up what those shells were. Oh, I now want an eclair and saint honore too! Actually, I attempted to make the pate a choux, but I couldn't understand why mine didn't have that nice sugary crunchy crust. Now I know what to do next time. Thanks!!

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