Taste Paris' Best Pastries in NYC
And for much less than a plane ticket to Paris!
Modern French Pastry Chef
Executive Pastry Chef at Parisian hotel Le Meurice, 33-year-old Cédric Grolet has already made himself known around the world. The chef is known for his inventive confections that mimic the look of fruit, nuts, or flowers. In 2018, Grolet was named "Best Pastry Chef" by Restaurant magazine, and "World's Best Pastry Chef" by French publication Les Grandes Tables du Monde.
If you're wondering how you're going to get to Paris to taste Grolet's luxurious desserts, you're in luck!
A Pop-Up in NYC
Starting Friday, April 5th, Grolet and his divine desserts will be at French bakery Dominique Ansel's (of cronut fame) SoHo location. Hurry, though—this pop-up lasts only until Sunday.
Grolet's calling card is what the French call "la trompe-l'œil," or "optical illusion." This technique is most often seen in paintings that make objects look 3D. In Grolet's case, he makes creamy desserts look like fruits such as apples, oranges, and lemons.
Three of his creations will be available: Le Citron, a lemon marmalade and yuzu ganache pastry with candied lemon peel and mint; La Fraise, made of strawberry jam, ganache, and fresh strawberries; and La Noisette, a hazelnut cream with ganache, praline, and hazelnut cookie. These special confections will be sold for $18, a real bargain considering Grolet's standing in the pastry world—if you want to try your hand at making them yourself, you can also buy his book in English at the pop-up.
Go treat yourself to this once-in-a-lifetime experience!
Hungry for more? Check out these 20 Desserts to Try Before You Die.
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Chef Tips and Tricks
All you need is 3 main ingredients to make this Chocolate Strawberry Braid for dessert tonight!
- 7-9 medium-sized strawberries
- 1 puff pastry
- 1 chocolate bar
- 1 egg yolk
- Almond slivers
- Powdered sugar
- Preheat oven to 350°F.
- Cut the strawberries into halves.
- Dust some flour on a flat surface and spread your puff pastry out on top, smoothing it into a rectangle shape if necessary.
- Place the bar of chocolate in the center, then top with a layer of strawberry halves.
- Using a pizza cutter or a knife, slice the edges of the puff pastry into strips that can be wrapped over the chocolate and strawberries. Starting with the flap at the top, fold over each strip in a slightly diagonal direction so that they resemble a braid.
- Brush the braid with a beaten egg yolk so that it covers the entire visible surface.
- Sprinkle almond slivers on top.
- Bake for 20-22 minutes.
- Give the braid a few minutes to cool down, then cover with a dusting of powdered sugar.
- Serve and enjoy!