One of this week's perks was most definitely my visit to La Pâtisserie des Rêves this morning. I could be spotted eagerly hot-footing it down the Rue du Bac to a small and from the street, fairly unremarkable shop. However, this is no ordinary boulangerie-patisserie. The formidable Philippe Conticini has created a unique concept shop, dedicated to all things pastry, cream and sweet.
The shop design is fun and youthful. It's girly without being flowery, bright and eye-catching whilst not detracting from the products. It's strictly no-touch with all the pastries covered by transparent cloches....... protection from the drool, I can only imagine.
And now what about the pastries...
The tarte au citron was spectacular. Your first reaction is to gasp at the amazing shape of the meringue-crest (for lack of a better word.) The flick of the wrist which had given life to the egg-white wave was simply that of a genius. The base was perfectly cooked and had a pleasing crunch to it. The lemon struck the balance between sweet and tangy. But, by far and away, it was the meringue which made my jaw drop open and a few crumbs fall out.... it was so perfectly caramelised (see photos below) that I reckon it must have been made with glucose rather than sugar, and there had been a delicate touch of lemon zest added. All in all, impeccable!
There is a but.
The show-stopper was undoubtedly the Paris-Brest.
A French classic: choux pastry and praline cream. This was so good I'm not even sure where to start describing it. The pastry was like none other I've ever tasted. The cream was so light that even at the end of our heavy meal, we were still clamouring for seconds.
There was also a surprise layer of chocolate praline hidden under the praline cream which rendered me speechless out of sheer delight for far longer than I would care to admit.
Sorry, I almost forgot to tell you:
Open Tuesday - Saturday, 9am - 8pm.
Sunday from 9am - 4pm.
P.S. Well worth investigating their second shop on the rue Longchamp (75116) for the possibility of sitting in and savouring these pastries in their Salon du Thé.