desserted_in_paris profile


Pastry chef @tal.spiegel Author of “Patisseries de Paris” for press contact: superspiegel@gmail.com

@desserted_in_paris 's medias:


I know it’s hard to believe but this an actual opera cake! Made by @dalloyauparis (the inventors of the opera cake) headed by chef @jeremydelval in a collaboration with the artist @nicolasbarrome creating


Back to @leburgundyparis headed by chef @pascalhainigue to try the “Tartlette fraise” made with a base of sablé, strawberry confit, pain de géne biscuit, vanilla cream and fresh strawberries. Shoes


Here comes the sun! And it is completely decorated with seasonal edible flowers. The new “Galet thé mandarine” by chef @sophie_de_bernardi at @cafedelapaixparis made with tea infused cheesecake,


It’s a purple day here in Paris, visiting my friends at @boulangerieutopie to try the “Tarte Cassis Hibiscus” made with sablé base, hibiscus crémeux, almond cream and cassis compote. Shoes by


Ain’t no party like a Millefeuille party! And not just any millefeuille, A “Jardin de l’atlas” millefeuille by @pierrehermeofficial @ph_carrement_chocolat made with light lemon cream, orange blossom


Today is a special day as it is another #focusdesserted day with chef @alexandre_dufeu at @plaza_athenee with the “Flan Mûre framboise” made with a pâte feuilletée base, raspberry & blackberry


Well tomorrow is going to be another exciting day with another #focusdesserted and a new making of! this time by chef @alexandre_dufeu at @plaza_athenee so stick around!


Today we are visiting @lenotre headed by chef @guykrenzer to try the “Eclair gourmand á la framboise” made with a base of pâte à choux eclair with raspberry confit and fresh raspberries, raspberry


This cake is not just any cake, this cake is the ultimate cake! Introducing @lultime_fr a cake created by 4 chefs @yanncouvreur @patisserie_gillesmarchal @larher_paris_tokyo_athens and @eddiebenghanem


Last chance for the bisous tasting today at @fauchon_paris headed by chef @francoisdaubinet and today it’s our last bisou! The red “Menthe Poivrée” made with almond crunch, pâte à choux biscuit,


It’s our 6th day of the @fauchon_paris bisous special headed by chef @francoisdaubinet and today it’s the green kiss time, also known as “poire spéculoos“ made with spéculoos crunch, spices


Well after white, comes... black! @fauchon_paris bisous week headed by chef @francoisdaubinet day 5! and today it’s the black “chocolat noisette” bisou, made with hazelnut crunch, chocolate brownie,