To add to the list of interpretations of the classics–Better Nutter (Nutter Butter) and Oreo (TKO), Thomas Keller has a recipe for an Oh Oh, his version of the chocolate Swiss roll or Hostess’ Ho Ho. The technique is similar to making a jelly roll or buche de noel in that you make a flat sponge cake, spread a layer of filling and roll it up. For the Oh Oh, the rolls get a chocolate coating finish.
This post is one of many documenting my week in Paris, a present to myself for graduating pastry school in the fall of 2012. Every moment was spent eating and one post wasn’t enough. It’s now a short novel. Kidding. I hope.
Another drizzly day in Paris meant it was time for my troisième afternoon tea, this time at Un Dimanche a Paris. Not only is the location romantic, tucked away on a side street in an otherwise bustling city but the name “A Sunday in Paris” is adorable and would it not be the perfect place for a meet cute? Stepping inside I was in awe at the size of the place. The main floor is home to the retail shop, pastry kitchen and restaurant. Upstairs a cocktail lounge and cooking school. Seated by a window, I enjoyed my pastry and cup of chocolat chaud while watching the people go by in their trench coats and umbrellas.
With all the talk of cronuts, one can easily overlook the fact that it is Dominique Ansel Bakery, not Cronut Shop that has the line around the block every morning. I promised myself after my cronut adventure I’d go back to try the other items so they wouldn’t feel neglected, or so I tell myself to justify going four times in one week. For those that may be out of luck on getting the coveted cronut, the bakery has plenty to offer and those hours waiting will not be wasted. I promise. Plus, the bakery plays the best music. You cannot go in without wanting to sing along.
What is it? Is it worth the wait? This hybrid pastry, a combination of a croissant and donut has fascinated more than just the food community. It has become a topic of discussion on talk shows, news broadcasts and even celebrities have sought out this in-demand sweet. I must say creator, Chef Dominique Ansel is doing a remarkable job of keeping up with the media frenzy through very active communication on Twitter, to the point that I think PR has become his full time job and yet that is not true at all. I was pleasantly surprised to find the chef was right by the register, boxing and bagging cronuts this past Saturday when I ventured out for my cronut.
This post is one of many documenting my week in Paris, a present to myself for graduating pastry school in the fall of 2012. Every moment was spent eating and one post wasn’t enough. It’s now a short novel. Kidding. I hope.
Sadaharu Aoki is a small patisserie that incorporates Asian flavors into French pastries, any one of which I’d recommend taking and enjoying in the nearby Luxembourg Gardens. If in the mood to make a real picnic of pastries, also stop by Pierre Herme a few blocks away for traditional French items.
The rainbow of layered cakes above: macha azuki (red bean), cheese cake citronne (lemon), chocolat pralin, sensuelle (chocolate, raspberry), cassis chocolat (blackcurrant), zen (sesame, green tea, white chocolate), bamboo (green tea, dark chocolate)
