Financier Patisserie is everywhere (just ask Carol). Macarons are everywhere. And the latest Franco-bakery: Olivier Dessyn’s Mille-Feuille on Laguardia Street.
I had the good fortune of meeting fellow Sweet Freak Kathy YL Chan there for an afternoon gouter. She had already sampled many of the patisserie’s French classics—crème brulée, vienoisserie, madeleines and more—so she chose the fromage blanc with raspberry jam. Feeling both piggish and greedy, I selected a sampling of two macarons—pistachio and vanilla—and a financier.
Dessyn, who worked with Pierre Hermé in Paris, definitely has the meringue to ganache ratio down on his macarons. And their size is just right. These two essential ingredients make for a more satisfying macaron than most anywhere in Manhattan.
And I like that you can buy vanilla pods…
…but I like that you can taste them in the sweets even better.
The financier, about the size of a playing card, probably had a half a stick of butter in it, judging by the wonderfully chewy-gritty texture.
Throw in a couple of bits of chocolate and call it a day.
The patisserie devotes most of its space to the open kitchen, which is cool to see, leaving a modest amount of counter space for noshing. But the space is welcoming and the sweets are the real deal.
Next time: the signature millefeuille, which comes in vanilla, pistachio or praliné, and the praliné stuffed brownie—the perfect merging of Franco-Anglo heaven if I ever saw one.
