From creamy pastries to smooth chocolate and ice-cream, Paris is serving up quite the sweet platter. Check out six treats from some of our favourite pastry chefs who are keeping our sweet tooth very satisfied.
Eat the embodiment of Saint-Tropez as a pastry and take a big, creamy bite of the Tarte Tropézienne by pastry chef Philippe Conticini. Filled with a light cream with notes of orange blossom and vanilla, the brioche pastry will have you in dessert heaven.
Cookidiction is satisfying our soft spot for both cookies and ice-cream with their new Icy Cookies and Sundys. The Icy Cookies are yummy ice-cream sandwiches with chocolate chip cookies sandwiching creamy homemade ice-cream in between, while the Sundy is the house's take on the classic sundae with your favourite ice-cream flavour topped with crumbled cookies, caramelised nuts and gooey caramel sauce.
For a classic treat with a delicious twist head to Ritz Paris Le Comptoir where you can discover pastry chef François Perret's Madeleine cakes. The humble French cake gets the ritzy treatment with mouthwatering flavours including caramel, raspberry and chocolate, with each cake filled with different flavoured cream, sauce or coulis.
He may be famous for his macarons but Pierre Hermé is seducing us with his new ice-cream creations. One of his ice-cream flavours that is having our taste buds do a little dance is the new Glace au Macaron Infiniment Caramel, a creamy salted caramel ice-cream topped with caramel macaron shells and caramel pieces.
For a classic ice-cream flavour but equally delicious option you must try Maison Kayser's chocolate ice-cream. The creamy dessert is made with no colourings or preservatives and tastes so good, a perfect option for any chocoholic.
Speaking of chocoholics, Alléno & Rivoire's pistachio praline-filled dark chocolate is what every chocolate-loving person will declare as a delight for the senses with the lightly salted pistachios bringing out the sweetness of the smooth dark chocolate and creating a burst of flavour in the mouth.
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