Does the beautiful, speckled passion fruit specimen look familiar?
It should. Bosie Tea Parlor’s pastry chef, Damien Herrgott, worked at Pierre Hermé for four years. And you can sample his masterful baking skills in our fair city.
While Herrgott has been in New York for seven years, Bosie’s only been open for about eight months. A peek inside their pastry display, and you’d swear you were back in Paris.
Éclairs and the mighty Ispahan…
Darjeeling tartes and citron tartes…
Pear walnut tartes and, voila, the Paris Brest.
I finally got a taste of Bosie when I had lunch and sweets with one of my favorite pastry chefs, Pichet Ong.
Pichet let me pick, so of course I got two of the richest desserts available.
The eclipse: a heavenly mix of chocolate sabayon, chocolate ganache and salted white chocolate atop a dark chocolate cookie with fleur de sel.
And the Paris Brest: choux pastry piped full of thick, rich hazelnut cream.
Some days are just more heavenly than others.
5 comments:
How do you find the macarons in NY compare to traditional French macarons?!
I'd like to sample his macarons! ;)
Man, that stuff looks delish!
Hi Amy - I have been following your blogs ever since I moved to Paris a year and a half ago, but didn't realise that your book had already come out until Kasia told me about it over a quick coffee a couple of weeks ago! I have already placed an order and am excited to read it.
I wanted to ask you for your top 3 favourite macaron places in Paris, as my brother (young aspiring pastry chef!) is coming to visit me in March from Vancouver and I want to take him around to the best macaron patisseries here! Would be really keen to get your ideas.
Thanks in advance!
Camilla
http://littlepiecesoflight.blogspot.com/
I really need to get to this place very very soon! Such amazing items and gosh how do you pick 1 thing???
Thank you for ssharing
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