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desserted_in_paris profile

@desserted_in_paris

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

@desserted_in_paris 's medias:

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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

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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

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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,

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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

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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

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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

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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!

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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

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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

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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,

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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

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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,