Flaky Brioche with Candied Fruit by Goût de Brioche – Guy Savoy

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At dawn, as the memories of the drunken night start fading into oblivion, we naively cling on to the hope of prolonging yesterday’s now indistinct pleasures. The night has already washed our hearts from the emotions that rocked us, and the new day brings with it promises of new pleasures. It is amongst the aromas of a warm, buttery, crisp pastry that we wish to emerge. And so it is to Guy Savoy’s new shop, headed by the pastry chef Christian Boudard and simply called Goût de Brioche, that we head to start the day, where we chose a flaky brioche incrusted with candied fruit. Continue reading “Flaky Brioche with Candied Fruit by Goût de Brioche – Guy Savoy”

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Praluline by François Pralus

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The Praluline, the praline brioche made by François Pralus, is well known to baked-good enthusiasts. It was invented by Mr. Auguste Pralus, and was then popularized in many French bakeries. It therefore seemed obvious that if Cake Justice were to taste this type of brioche, the Praluline would be the one auditioned. Even the most classic treats deserve to be rediscovered once in a while – so let us taste without further ado. Continue reading “Praluline by François Pralus”

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Almond-Filled Galette des Rois by Du Pain et Des Idées

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The galette des rois, or king’s galette, is amongst the most transient of seasonal pastries, and self-respecting pastry shops only start selling them a few days before epiphany (January 6th). One must bravely tackle long queues in order to buy those ones which all of Paris is talking about, but Cake Justice is not so easily deterred. Christophe Vasseur’s galette being one of those most acclaimed by connoisseurs, we went to find one in his poetically named bakery, Du Pain et des Idées. Let us verify methodically whether it is as scrumptious as it is rumored to be. Continue reading “Almond-Filled Galette des Rois by Du Pain et Des Idées”

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