vendredi 7 novembre 2008

Sadaharu Aoki in Paris

There are a lot of folks who say Pierre Herme is the greatest patisser in Paris, and there’s no denying the man is some kind of magical wizard. He certainly makes the best macarons. But my personal pastry chef allegiance is to Sadaharu Aoki, the Japanese-born Parisian creator of the greatest caramel tart known to man. The tart is amazing, a thin layer of butter salted caramel under a thin swirl of chocolate mousse - it is deceptively tiny and difficult to finish. He is also a wizard with matcha, which is probably what puts him at number one for me. His matcha millefeuille and matcha macaron hold special places in my heart.

I decided to branch out from matcha a while ago, and tried this hazelnut praline and chocolate pastry (though as you can see I had to have the matcha macaron too). It was light and crunchy, and the chocolate layer was perfectly dense - exactly what you'd expect from a master. I have never carried anything even slightly disappointing home in a Sadaharu Aoki box.
The man is a genius.

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