choux chantilly patisserie des reves

Latest Chantilly Choux and Pastries from La Pâtisserie des Rêves

You know me by now, I’m sure. I have a little twitching condition when walking past a pâtisserie and try to curb the desire to go in.  I try but most times I fail miserably. Yesterday we drove after school to the Parly 2 shopping centre near Versailles to get Lucie’s first pair of glasses; special moments deserve special treats to be remembered. And with the Pâtisserie des Rêves just next door, I thought it was the perfect excuse to try out their latest pastries for the 2015 Autumn season.  Although I make pastries at home most of the time, it’s good to taste what’s going on in Paris now and again, n’est-ce pas?

patisserie des reves pastry box

If you remember the last summer season’s pastries, you’ll recall that pastry chef Conticini is a creator of gourmet childhood memories.  His pastries aim to conjure up a gourmet magic, a sense of theatre and gourmandise as you walk into one of his shops in Paris or around the world.  On each box, there’s a little delicious souvenir quote to evoke the sweet childhood memories of customers. Here Nicolas tells us:

Like most Sunday lunchtimes, my mother was busy in the kitchen. While we were impatiently waiting for this fabulous meal, my father would take me to our local bakery.  It was always a marvel to the eyes to see the window filled with delicious pastries. My Dad always treated me to a coffee éclair …

Orange tart from the French patisserie des reeves

Our treat was this orange tart, one of the latest pastries to be showcased under the pâtisserie’s characteristic oversized glass bells. This is a sweet and sour sensation of the senses. The pastry isn’t too sweet (that’s what I love about French pastry, especially with citrus tarts such as lemon meringue) so that the acidity of the orange shines through without puckering up the taste buds.  The orange cream was just right.  Creamy and orange with it’s almost fluorescent, electrical orange glaze to top it all off.

Le caramel - patisserie des reves

This is Le Caramel.  It’s unusual, I have to say.  So original, I’m surprised that children would appreciate it that much.  It’s particular intrigue is due to the intensity of buckwheat flour or blé noir in the pastry. It’s not sweet – far from it. The different textures are spot on: the crumble, the mousse, the sponge, the walnuts; and it’s extremely light.  But even through these perfections, I still prefer buckwheat in pancakes or French galettes.

chou chantilly cream puff patisserie des reves

On the other hand, the simplicity of whipped Chantilly cream in his latest chou puff was sheer bliss, with just a little hint of lime zest and a touch of nuts hidden underneath the chou’s top hat, crowned with our favourite craquelin (or streusel), or crumble that sticks to the chou pastry.  This was my favourite, alongside his famous classic Paris-Brest pastry. I could live with that memory. Easily.

cream puff recipe from Teatime in Paris by Jill Colonna

It’s also one of my favourites from the recipes in Teatime in Paris(plus the Paris-Brest-Edinburgh). I made mine with a mixture of whipping cream and mascarpone but why not be inspired by adding a touch of lime zest to the cream, Chef Conticini-style?

So, how would you personalise your pastry box? What favourite sweet pastry souvenir would it be from your childhood?

Would it be a coffee éclair like Nicolas? A Saint Honoré?

Double chocolate tarts

Or perhaps a double chocolate tart to evoke a memory of watching the Great British Bake Off?  It’s your turn.
Go tell us!


10 replies
  1. Francis
    Francis says:

    Choux is very nice, you’re right !
    Actually, at first, when you see it you can think it is just a simple choux, may be bigger than as usual, and that’s it. But when you taste it you feel it is more than that. And the lime zest give a refreshing sensation. There is not too much, but enough to give a good sensation 🙂

  2. Christina @ Christina's Cucina
    Christina @ Christina's Cucina says:

    These look incredibly delicious, Jill! My childhood pastry would either be a cream meringue or a strawberry tart. Nothing fancy like these beauties, but I would bet just as delicious (at least for me)! I am now getting anxious to get a new oven as it rained last night. When the temps cool off, I’m going to be dying to start baking again and there’s SO many recipes I want to make from Teatime in Paris!!!

    • Jill Colonna
      Jill Colonna says:

      Wishing you all good oven vibes and enjoy the lovely CA temperatures just now! So many interesting childhood pastries – yours sound super. Mine were good, albeit a bit too sweet, with doughnuts from Norman the Baker at Granny’s (the only bought stuff) and the rest was homemade by Granny and Auntie Shirley: date and apple turnovers, German iced biscuits, matrimonial cake, caramel stuff (millionaire shortbread) … etc. but somehow, I’m hooked on what Paris has to offer here. And Teatime in Paris has all my faves. Long live a new oven for you so you can enjoy making them, Christina x

    • Jill Colonna
      Jill Colonna says:

      I also love their brioche feuilletée but they ran out when we popped in. On the other hand, I’ve done enough Carrefour hypermarket chez nous for the school rentrée. That place is great – but exhausting! Sounds good though Carol. x

  3. Liz
    Liz says:

    I’d be twitching, too, if I saw all those delicacies in the bakery window. But I’d be just as happy with one of those chocolate tarts from your Teatime in Paris cookbook!



Thank you for taking the time to comment. Your email address will not be published.
I love hearing from you about the recipes, the articles and your ideas for future posts.
Required fields are marked *

Leave a Reply

Your email address will not be published. Required fields are marked *