I'm still visiting patisseries almost daily and have recorded them for you in this medley of photos. Enjoy! You can also take the French Pastry Quiz -- see if you have the potential to become a Pastry Chef. (The quiz is in French.)
Above is the "Infinitely Vanilla" from Pierre Herme. It's a crunchy crust (sable) with white chocolate and vanilla ganache and a mascarpone cream with vanilla. It is sinfully creamy with vanilla flavored throughout.
Again from Pierre Herme, this is called the Desire. It's a crunchy cookie (sable) at the base, next layer is a cake, then a wild strawberry gelee, surrounded by a light lemon curd (lemon curd with whipped cream) and a pistachio glaze. It's the essence of spring, and the tiny wild strawberries are so sweet here, I try to get as many as I can.
From the chocolatier Jean Paul Hevin, this is a chocolate and coffee dessert. Layers of chocolate cake and coffee-flavored chcolate mousse.
A classic French pastry, the Fraisier can be found at almost all patisseries this time of year. It's strawberries and creme mousseline (pastry cream mixed with butter) sandwiched between two slices of genoise cake---after drenching the cake in a Kirsh simple syrup. This Fraisier came from Gerard Mulot.
Also from Gerard Mulot, another taste of spring called "Perle et Rubis" (Pearls and Rubies). It's white chocolate, berry coulis and cake.
From Patisserie Sadaharu Aoki, this is a chocolate caramel tart. Chef Aoki's pastries use many Asian flavors, which sometimes are a little far out for me. I stay with his more traditional pastries.
I walked by Carton and saw this pastry simply titled "chocolate." It was an overdose of chocolate---cake with chocolate bits, chocolate mousse, topped with chocolate glaze and little "tableaux de chocolat" and a chocolate dome. Even for a chocoholic like me, this was a lot of chocolate.
Another classic, this is the Religieuse (named this because they resemble nuns' habits). Religieuse use the same pate a choux (eclair paste) as eclairs, but they are just piped out differently. With a religieuse you get more filling of pastry cream per pastry than you do with an eclair. The most common flavors are coffee or chocolate, but I've also seen pistachio, vanilla, rose, violette and caramel.
Information on each patisserie is listed below:
Pierre Herme, 72 rue Bonaparte, 6th arr., Metro: Saint Sulpice and 185 rue de Vaugirard, 15th arr., Metro: Pasteur
Jean Paul Hevin, 231 rue Saint Honore, 1st arr.,Metro: Concorde and 23 bis avenue Le Motte Piquet, 7th arr.,Metro: Ecole-Militaire and 3 rue Vavin, 6th arr., Metro: Vavin
Gerard Mulot, 76 rue de Seine, 6th arr., Metro: Mabillon and 93 rue de la Glaciere, 13th arr., Metro: Glaciere
Patisserie Sadaharu Aoki, 35 rue de Vaugirard, 6th arr., Metro: Saint Placide
Carton, rue de Buci, 6th arr., Metro: Mabillon