Greedy friends, this summer 2019, Maison Dalloyau has come up with a whole bunch of pastries likely to delight children and adults.
This new sweet range has been created by a talented young generation with a mission: reinterpreting the brand’s most legendary pastries.
France Dessert Champion Jérémy Del Val, former Le Ritz pastry chef Olivier Desquest, pastry production head Lucas Romeras and former second man from Patisserie des Rêves Théo Van Den Dries unveil their reinterpretations of the Dalloyau pastries alongside exclusive and summer creations!
Created in 1949, Le Dalloyau is a creamy cake with praline cream and crispy meringue. From now on, it has a runny Piedmont hazelnut praline heart, circled by rocher craquelin.
In its version 2019, L’Echiquier Dalloyau, a three-chocolate entremets decorated with pawns, becomes a duo of Madagascar 33% milk chocolate and 62% pure Brazilian dark chocolate and crispy hazelnuts.
This summer, Le Savarin au Rhum has been soaked in Diplomatico rum and topped with mascarpone and Madagascar vanilla whipped cream. It’s available in XXL version and without alcohol.
Le Mille-Feuille now enjoys a light and caramelized puff pastry, is filled with Madagascar Bourbon vanilla crème pâtissière.
Le Saint-Honoré Chantilly is made of crunchy flaky pastry surrounded by a corolla of caramelized chou buns, the whole garnished with chiboust cream and whipped cream.
The legendary Opéra was created in 1955 by Dalloyau. For this summer 2019, the recipe remains untouched: joconde cake with coffee, coffee cream and 70% pure Madagascar origin dark chocolate ganache.
As for Le Tonka, it’s made of 63% pure Peru origin dark chocolate mousse mixed with Tonka bean, whipped sea salt caramel ganache and crispy hazelnut praline.
New this year, the La Ronde de Fruits entremets and its raspberry and blackcurrant dome, its red and black berry compote and a crémeux enhanced with fresh basil, the whole topping a crispy shortcrust.
La Fleur de Sakura is a delight: red berry compote with Sakura flowers, Bronte pistachio cake and crispy pistachio praline.
La Tarte Framboise-Pistaches eyes at us. Based on vanilla tart shell, whipped pistachio ganache, Bronte pistachio and almond cream, the whole decorated with the most beautiful raspberries, it will delight your summer nights.
Last but not least, macarons of course! Sweet treats available in 70% Pure Venezuela origin dark chocolate, bergamot tea, raspberry… Or more surprising flavors such as blackcurrant-rose, pineapple-mint-coconut and even popcorn.
So, which treat will you enjoy?
Dates and Opening Time
From 26 June 2019 to 30 September 2019
25 Boulevard des Capucines
75002 Paris 2