No visit to Paris would be complete without a visit to Pierre Herme Patisserie. I had a chance to sample a few pieces from his Desirs collection. The Emotion is a layered dessert sold in a glass that I'm particularly fond of. On the left is the Emotion Orientale containing layers of pain d'epices creme brulee, soft fruit and dates cooked in tea, and lemon gelee. The tea lends a very pleasant flavour to the dried fruit and it went well with the fragrant spices of the creme brulee. On the right is the Emotion Mahogany with layers of litchi compote, mango compote, coconut dacquoise, and caramel mascarpone cream. I really really enjoyed this dessert. Although I work with tropical fruit very often, I did not discover how well litchi and mango work together until I tasted this dessert. The caramel also tied the flavour together very nicely. This dessert is very inspiring indeed...I'm already getting all sorts of ideas of using this flavour combination.
The third item I tried from the Desirs collection is Instant, the teardrop shaped chocolate dessert shown on the right. Inside it's shell of dark chocolate, I found Earl-Grey tea gelee, tea-flavoured ganache, chocolate mousse, and soft chocolate biscuit. I did not enjoy this very much, possibly because I had it too cold. The tempered chocolate shell was very hard and so was the mousse. The flavour was rather muted and the texture was just all wrong to me. From the signature collection, I tried the Desire. It was a sable breton base, lemon cream, strawberry & banana compote, soft lemon biscuit, and fresh wild strawberries. It was a very refreshing taste of lilting lemon and fruity strawberry. I wish I had this at the height of the strawberry season. The remaining item in the picture was a bombe de marroon from Rollet Pradier. It was a fondant covered cake with chestnut mousse and genoise filling. It was a little anti-climatic after the much more complicate Pierre Herme desserts.
So this wraps up my brief stay in Paris this year. I'm looking forward to coming home.