Apple Tart by Poilâne

Renowned for its famous and widely sold bread, the Poilâne house is also home to a few pastry classics of interest to Cake Justice. We take a look at the Apple Tart, another house specialty, whose unusual shape departs from conventional tarts. A little treat enjoyed on the go… Continue reading “Apple Tart by Poilâne”

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The Flan by Pascal & Anthony

It is accused by some of being too soft, by others of being too thick, and by others still of being in a perpetual in-between. We accept it for what it is: a flan, quite simply. Why ask more of it? We only ask that it be made in an artisanal manner with natural vanilla, quality ingredients, and lots of love. So, what do we make of Pascal & Anthony’s flan? Let us tell you everything. Continue reading “The Flan by Pascal & Anthony”

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Banana Cream Pie by Amami

The most noteworthy desserts are not always lacking in imagination – indeed, sometimes excessive accumulation of various elements leads, paradoxically, to a certain sense of harmony. At Amami’s, the chefs do not turn their nose up at banana, and instead burry it under mounds of cream. Let us explore the Banana Cream Pie created by this Japanese-influenced Parisian pastry shop, whose appearance is a touch over the top. Continue reading “Banana Cream Pie by Amami”

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Le Puits d’Amour by La Tarte Tropézienne

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There is no single way of experiencing Love – it manifests itself through an array of earthly pleasures, which one must learn to find. There is one pastry which oozes pleasure like none other, a pit of voluptuousness, a temple of cream and silkiness which one inevitably, devotedly, comes back to. It is the Puit d’Amour (or “love well”). Let us throw ourselves upon the one on offer at the pastry shop La Tarte Tropézienne, which brings a slight twist on the traditional recipe. Continue reading “Le Puits d’Amour by La Tarte Tropézienne”

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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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