Carl Marletti
Saturday, September 24, 2011

Today was just beautiful. Beautiful weather, a picnic at Jardin du Luxembourg, great company, 3 bottles of wine, good food, and a feast of pastries from Carl Marletti. What more could I ask for all in one day?

Here are some pictures from my visit to Carl Marletti. And do check out his website, all of his pastries are beautifully photographed with a description of all its components. It will be sure to make you salivate.

Inside the store, a colourful array of pastries. It almost feels like going into a flower shop. Their pastries average about €4-5 per item.

I love how you can get a small tasting platter to go.

Lily Valley, the crown jewel of their pastries. Each element of this pastry is a real reflection of the Chef's eye for detail. I'm usually not a fan of floral tasting desserts but the violet essence was beautifully infused into the crème pâtissière inside the 4 mini choux, and the crème chantilly that sits under the sugar art. I also love the crackly exterior of his choux pastries. Finally, a perfectly baked, golden sheet of mille-feuille hides underneath it all.

Censier. Having the first bite of this was so exciting. I have never tasted popping candy in pastry before, the closest being a chocolate from Soma. The popping candy was hidden in the crunchy rice krispy layer at the bottom, which nicely heightened the dark chocolate ganache above. On the very top was a croquant of cocoa nibs.

Dôme Noir. A smooth dark chocolate mousse, on top of hazelnut sponge cake.

Tarte Citron (lemon), Monte Blanc (white) and Marie Antoinette (red). The lemon tart was good, very similar to Pierre Herme's recipe. The tart crust was especially crunchy and fresh. It tasted great in my mouth but was a bit difficult to cut and share (we never succeeded in breaking it with a plastic fork). The Monte Blanc was my favourite, a light chestnut mousse with chunks of soft chestnut, on top of a hazelnut sponge cake, and topped with vanilla creme chantilly. Finally, the Marie Antoinette, I just didn't love it. Especially the vibrant red colour which I feel is unnecessary and artificual. I'm also not a fan of rose essence so it's probably not fair for me to judge this.

Diamants, sablés au sucre cristallisé. These were buttey, crumbly, and sandy, just how sablés should be. I really enjoy simple baked goods made well. I feel that the simplest things are often the hardest to perfect and a good way to measure one's baking skills.

A bird's eye view of our feast of pastries from Carl Marletti. The cheesecake on top was from a cheese shop. It was very airy and light, similar to a Japanese cheese cake. I prefer the dense New York styled cheesecakes though.

Some of my pastry classmates! Thanks to Anu for taking this picture, he's from the cuisine class (that's why he's not allowed in this picture).


Well? Let me know what you think. Write me a comment below!