You can't forbid living sweetly: the best pastry shops in the world
Pastry shops are the houses where cakes, cakes, and chocolates are born. These desserts are like a legal drug for sweet lovers. To date, the largest concentration of the best confectionery in the world is in France. They deservedly enjoy world recognition and fame. The legendary macaroni macaroni cookies, eclairs and meringues were invented here. But not only French masters are able to impress the sweet tooth. The list of the best pastry shops in the world is presented below.
France. Pierre Erme's pastry shop. The range of the establishment is updated twice a year; pastry chef Pierre Ermet, like a Haute couturier, presents sweet collections by season — autumn-winter and spring-summer. (Yuichi Sakuraba)
The confectionery is known primarily for its pasta dessert with a bold combination of flavors, for example, avocado with chocolate. (Yuichi Sakuraba)
Today, the name of Pierre Erme is associated worldwide with high art in the confectionery business. Many consider him the best pastry chef in the world. VOGUE magazine called him the "Picasso of Confectionery art", Food&Wine awarded him the title of "Pastry Provocateur", Paris-Match speaks of him as "An avant-garde pastry chef and a wizard of tastes", and the New York Times calls him "The Emperor of Cuisine". (Michal Sänger)
Sadaharu Aoki's confectionery. The desserts of the establishment are a fusion. Pastry chef Sadaharu Aoki has managed to create a whole range of traditional French sweets with a Japanese touch of taste. For example, the Opera cake "Green Tea". (Yuichi Sakuraba)
Aoki establishments can be visited in Paris and Tokyo. (Yuichi Sakuraba)
Unlike the French, Sadaharu Aoki is not afraid of unexpected taste combinations. Likes experimenting with sweet and salty alliances. Aoki often uses Japanese seasonal products — yuzu, Japanese hot pepper, black sesame, red beans, Japanese plums "ume". But his absolute favorite is green tea: every month he brings 200 kilograms from Japan. (lin Judy (快樂雲))
Austria, Vienna. Demel confectionery. This legendary institution, whose history dates back to 1778, is located on Kohlmarkt Street in the Inner City.
Today it is famous for the cakes "Sacher", "Dobosh", "Demel". Sweets worthy of kings and queens are sold here, it's not for nothing that Demel confectionery was the official court supplier of desserts. All the technologies and traditions of those times have been preserved to this day, so there is no doubt that the Emperor Franz Joseph himself ate exactly the same "Sacher" or strawberry baskets.
The inhabitants of Vienna lovingly call Demel "the temple of cakes and pastries" and do not get tired of admiring the sculptures and paintings made of sugar and marzipan displayed in the windows.
Ladurée confectionery. The history of the institution dates back to 1862. It was here in 1930 that they first came up with the idea of gluing two cookies together with the filling, "giving life" to the world—famous dessert - macaroni almond cake.
To date, Ladurée confectionery can be visited not only in France, but also in Great Britain, Italy, Luxembourg, Lebanon, Monaco, UAE, Saudi Arabia, Switzerland, Japan and other countries.
Macaron is a round, tender and at the same time crunchy meringue cookie, small - sized 3-5 cm in diameter, which is made from white almond flour. By the way, there may also be confusion here: there is also a macaroon dessert, which is prepared from coconut chips. Macaroon is better known in America, this dessert is also delicious, but not at all as legendary, light and refined as the French macaron.
Australia. Adriano Zumbo's pastry shop. The institution is mainly famous for its cake called "Angel Cake V8", which is considered the most expensive in all of Australia.
Adriano Zumbo's works are admired by both the public and harsh critics.
The pastry chef is also famous for his delicious inexpensive croissants and cakes, as well as such masterpieces as Angel Cake V8. The author considers making this cake the most difficult.
Confectionery of Jean-Paul Evin. The establishment is famous for chocolate desserts — chocolate pasta, chocolate candies, chocolate cakes, etc.
Jean-Paul Evin, a French chocolatier, is considered the best among the best confectioners. It is he who is called a "trend-setter" among professionals, his work in chocolate sets the tone for all other chocolatiers and companies specializing in the production of elite chocolate. Jean-Paul Hevin's chocolate masterpieces are often called "black pearls" not only for their legendary design, but also for an unusually bright and delicate bouquet of various additives that the author uses.
The outstanding quality of chocolate from Jean-Paul Hevin is primarily based on personal tastings of the "chocolate guru" of the best samples of cocoa beans from Venezuela, Ecuador, Colombia, Madagascar. To date, four confectionery boutiques of the master work in Paris.
Confectionery Pâtisserie Stohrer. The establishment is known for pastries — croissants and rum baba.
The Patisserie Stohrer is the oldest confectionery in Paris.
Portugal, Lisbon. Pastry shop Pastéis de Belém. The institution is famous mainly for Pate de Nata cakes, which are prepared here according to a secret original recipe.
Only three people in the world know the correct recipe, who work in this very pastry shop Pastéis de Belém, where cakes were first baked in 1837.
The recipe was given to the pastry chef by a monk, and it turned out to be so successful that today these cakes are the most famous sweetness of Portugal. Their base is a quick puff pastry, the filling is a very sweet (with twice the amount of sugar) custard. (Luca Moglia)
Keywords: Dessert | Confectionery | Sweets