Stohrer, Paris' oldest patisserie still in business

When you walk through the door at Stohrer, you enter a place steeped in history and expertise. Founded in 1730 by Nicolas Stohrer, pastry chef to King Louis XV, the patisserie is now run by the Dolfi family, who also own La Mère de Famille. Their mission is to perpetuate and pass on this exceptional French heritage, preserving ancestral recipes and techniques (1).

Stohrer 's pastry chefs work passionately to preserve iconic creations, such as the famous baba au rhum. This dessert was invented by Nicolas Stohrer himself when he was serving the King of Poland, Stanislas Leszczynski. Made with brioche dough and soaked in rum syrup, this baba is a real must-try. To bite into it is to share a gourmet moment with Louis XV, who enjoyed the same dessert a few centuries earlier (3).

Another emblematic Stohrer creation, the puits d'amour is a small cake that Louis XV used to offer to his mistresses. The original recipe was reworked by Nicolas Stohrer, who filled the puff pastry with vanilla custard and covered it with a thick layer of caramel obtained with a red caramelizing iron, an ancestral technique still used today.

Stohrer also offers the famous bouchée à la Reine, a savory version of the puits d'amour, in homage to Marie Leszczynska. Traditionally made with poultry or veal quenelles, mushrooms and béchamel sauce, it can be enriched with sweetbreads and foie gras.

The visionary Nicolas Stohrer also created the Chiboust tart and the religieuse à l'ancienne, a spectacular edifice made with coffee and chocolate éclairs. He is considered the inventor of modern patisserie, bringing together different trades, such as confectioner, pain d'épicier and gaufrier, in the same place to combine their know-how.

When you visit Stohrer, you'll discover a wide selection of desserts and savoury dishes, including delicate brioches and viennoiseries. So don't hesitate to let yourself be tempted by this whirlwind of French-style delicacies, as refined as they are generous.

• To be read
• Dalloyau, three centuries of French gastronomic excellence
• Fauchon, the refinement of Parisian gastronomy since 1886
• Lenôtre, the heritage of taste and fine French patisserie

5 pastries we love at Stohrer :

1 . Saint-Honoré: Stohrer's version of the Saint-Honoré consists of choux pastries filled with chiboust cream, a light custard made with egg whites beaten into meringue. Mounted on a puff pastry base and topped with Chantilly cream, these choux are deliciously savory. They cost 32€ for 4 people or 6.60€ individually.

2 . Éclair au chocolat: Stohrer's chocolate éclair is a true classic. Rich in dark chocolate, the pastry cream immediately takes you back to your childhood memories. Count €5 per pastry.

3 . Baba au rhum: This emblematic dessert of France's sweet heritage was invented in the early 18th century by Nicolas Stohrer, King Louis XV's pastry chef. Presented as a classic or in a jar, babas bouchons are generously soaked in an amber West Indian rum syrup. Their soft, light texture and well-balanced flavor are highly appreciated.

4 . Flan: Stohrer flan is a classic, often mentioned when flans are involved. Its slightly creamy texture and delicate vanilla fragrance evoke memories of childhood. Its simple recipe, based on milk, cream, flan powder, sugar and Madagascan vanilla, is prepared without eggs. This traditional flan is delicious and comforting. Count on €4 a slice.

5 . Lemon tart: a good tart that combines the good taste of lime and yuzu with a thin, crisp pastry. Count €5.90 for a lemon tart.

Why not treat yourself to a good, traditional pastry?