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Sandrine presents here some of the Traditional French Pâtisserie desserts, inherited from Pastry Chefs and a long Pastry Tradition , really some Classics in the French Gastronomy.

Each cake has a story, that I try to find and relate in my tastings events, the Tasting Experience..

Contact Sandrine to reserve your spot for the upcoming tastings !

A classic in French pâtisserie : a layered almond Joconde biscuit soaked in coffee, wrapped in alternative layers of coffee buttercream and dark chocolate ganache, finition with a chocolate glaze and some fancy golden chocolate decor toppings...

A sumptuous cake, in honor of the famous Opera Garnier in Paris, a flamboyant theater with an extravagant and opulent architecture

the Million cake, one of my creations... a mi-cuit shortcake topped with a homemade Guérande salted butter caramel sauce, a praliné whipped cream, a disc of dark chocolate from Tanzanie, caramelized almonds and Macadamia nuts, and superbly topped by a French macaron flavored praliné ! In other words, one million calories per bite !

A sophisticated two-layer cake filled with pineapple  and a mousseline mango cream. 

A flaky, crumbly and creamy decadent French dessert, crafted from thin layers of pastry doug, custard cream and raspberry marmelade topped with a fondant layer.

Mention of the Millefeuille dates back to 1600s, in France !

Red velvet cake, wrapped in whipped cream velvet flavored, topped with fresh berries, macarons and superb florals

A generous Swiss meringue, topped with a swirl of whipped cream and a mix of fresh berries.

A very light and fluffy dessert, created in the honor of the famous Russian ballerina Anna Pavlova, who toured in Australia and New Zealand in 19216.

The dessert was created by the chef of a Wellington hotel at the time, claiming inspiration from her tutu…

Also comes with candied lemon slices as topping.

Originate back in Venizia, Italy, in the 1600s, this almond cake is a must for any almond lover ! Incredibly melt-in-the-mouth almond cake infused in almond liquor, paired with a classic almond buttercream, topped with a sweet cherry sauce and sprinkled with sliced almonds !

A thick and buttery crunchy tart (palet breton, from Brittany, north of France) topped with a berry marmelade, a pistachio mousseline cream, some fresh berries, little kiss meringues and chocolate sprinkles..... a delish ! 

a thick and buttery crunchy tart (palet breton, from Brittany, north of France) topped with an orange/Grand Marnier custard crème-brulée style, and caramel éclats..... a delish !

 Originated from the little but very famous town of Saint-Tropez, in South of France, the Tropezian tart. Originally a brioche base,   but Sandrine has adapted her recipe with a "pâte à chou" (puff dough), filled with the delicious tropezian cream speciality : a mousseline cream flavored with orange blossom ! Topped with confection sugar, this dessert is just irresistible ! 

A cake to honor the bicycle race which rallyes Paris to Brest (North-West of France) , in shape of a bicycle wheel !

A "pâte à chou" (puff dough), filled with a light cream flavored with praliné, and topped with roasted sliced almonds !

This cake is named after the little town of Cancale, Brittany, France, by the sea, with turquoise waters, just like this glaze !

A multi layered cake composed of almond Joconde biscuit, soaked in lime syrup, wrapped in successive layers of blueberry coulis, lime whipped cream, and topped with fresh blueberries on this amazing glaze !

A very light texture for this meringue and Chantilly cream cake, wrapped in chestnut cream 

A rich and voloptuous German dark chocolate and cherry cake 

A sophisticated  two-layer cake filled with strawberries and French vanilla mousseline cream

2 layers of chocolate cream, dark chocolate cake and raspberries

This cake has been named after the Trianon Gardens at the Versailles Castle In Paris, designed by King Louis XV and given as a gift to Marie-Antoinette by King Louis XVI

a Dacquoise almond biscuit, covered with a layer of praliné feuillantine, a silky chocolate Bavaroise mousse, a chocolate mirror glaze, and sprinkled with praliné craquelin 

A cake 200 % chocolate !

This dessert has been created in 1864 during the prime of the famous Opera “Belle Hélène” written by Jacques Offenbach. 

A poached pear in a an infusion of lemon and anise, delicately standing on a chocolate mi-cuit and covered in chocolate sauce, wrapped in a white coat of whipped cream and sprinkled with almond slices and a piece of chocolate craquant...

Marie-Antoine Carême was the creator, back in the 19th century, when he was employed by Czar Alexander l as a Pastry chef. This light dessert consists of Ladyfingers encircling a berry mousse, made from scratch. The combination of Ladyfingers soaked in the creamy fruity mousse is unbelievable !

The St. Honoré cake was developed at the legendary Chiboust pastry shop on Paris' Saint Honoré Street, which, alas, no longer exists.

It started out as a ring-shaped Pastry dough ring, filled with pastry cream, which Chiboust lightened with an airy Italian meringue to create a new kind of filling :  that fussy filling became known as crème Chiboust. The base is then covered with cream puffs filled with French vanilla custard and dipped in caramel

Not any Raspberry pie, THE Raspberry pie ! Looks like the tasters enjoyed it very much ! Shortbread crust, crème fouettée (whipped cream) with Fresh raspberries, recipe to which l have added a lime curd and zests, obviously a great plus for this dessert ! The origin of this pie goes back to the in-between world wars area, when French baker Joannes Jasserand brought back to his bakery some raspberry plants from Savoie, in the Alp mountains, a region well-known for its berries production

This dessert consists in a base of softened lady fingers biscuits, layered with a Chantilly cream, a strawberry cream, fresh fruits insert, before being rolled up in the shape of a log, then sliced and sprinkled with fresh mint, which complements so well the taste of the strawberry 🍓 ! The dessert is slightly frozen, for a cooler effect !

 a fresh Barlett pear poached in a French vanilla infusion, wrapped in a slight caramel and delicately surplombing a layer of whipped cream flavored with spices.... 

 A very soft cake base, alternatively flavored lemon/blueberry and blueberry,  wrapped in a lemon creamy frosting, topped with a slice of candied lemon, fresh blueberries soaked in a lemon syrup, and sprinkles of lemon zest as a final touch ! 

 All the flavors (dark chocolate,  coffee, cinnamon) of the traditional Italian Tiramisu cake, revisited in the shape of a pie : a shortcake crispy crust, a layer of dark chocolate ganache, topped with a dome of whipped cream flavored coffee, sprinkled with cinnamon and chocolate chips, and sliced almonds 

 A combination of 3 complementary flavors : almond, chocolate,  pistachio.

Dark chocolate mousse spread in between 2 layers of Joconde almond biscuit, topped with pistachio cream, matching flavor French macarons, decorated with an intricate pattern of pistachio arabesques, pistachio powder sprinkles

 The light texture of the Joconde almond biscuit and the chocolate mousse make of this cake a literally melt-in-the-mouth delight, which is then naturally gluten-free !