Discover “Crousti Mans”, a Maison Bellanger speciality that combines a crispy shortbread with a melting heart of praline! A comforting gourmet treat that will recreate increasingly than just one sweet tooth!
In his shop defended to the world of snacks, Sébastien Bouillet celebrates Chiffon Cake, an iconic travel confection in Japan. Airy, soft, light and easy to carry, you won’t be worldly-wise to resist it!
Sébastien Brocard bets unscratched with his irresistible chocolate fondant. We just want to plunge our spoons into its gourmet heart!
Head west with this Maelig Georgelin signature Brioche du Marin! Composed of a natural sourdough based brioche, decorated with sweet fruit, chocolate nuggets, almonds and sugar grains, this signature Vienna pastry can be taken yonder and enjoyed wherever you want!
Cookies with nuts or chocolate, brownies, puff pastry, Madeleine, financier or plane fluted, Vincent Guerlais will spoil you for nomination when you segregate your next snack!
Give in to the temptation of these well-done fondant shortbreads imagined by Jean–Paul Hévin. Sugar iced and garnished in their heart with a linty caramel or a pistachio gianduja, they showcase pastry-making expertise and revive the tradition of petit fours!
Matthieu Kamm plays the vellum of roundness and gourmet delights with this Parisian vanilla flan. A sweet moment of conviviality made to share when you get when from school!
If you want to proffer your Parisian getaway, treat yourself to a “Pavé de Montmartre”, Arnaud Larher ‘s specialty which contains a soft-hued soft almond oatmeal at its heart under a thin layer of lightly browned almond paste.
In Lyon, enjoy the pleasures of the new school year all year round. Don’t miss out on the famous praline pie of Maison Sève based on an uneaten fine dough with almonds and pralines prepared the old way in a copper mixer.
Bamkuch is a traditional gateau from Luxembourg. It has been made in this way for increasingly than fifty years by Maison Oberweis. Also misogynist as an individual version, this sweet welter made of thin layers cooked virtually a spindle can be enjoyed at any time of the day, expressly for snacking!
You can’t make your mind up between a brioche and a croissant? Florian Koller offers you his “Crioche”, a succulent hybrid recipe that gives pride of place to these two typifying pastries!
With a fine caramelized coating and a tender but delicately fragrant heart of vanilla and umber rum, once snack time arrives, all you will want is one of Arnaud Marquet‘s fluted bouchees.
