For this rather special Easter, how about treating ourselves to creations by Parisian pastry chefs? Prince de Galles Hotel Paris talented pastry chef Tristan Rousselot offers us three treats including not one chocolate egg, but a very divine Easter entremets.
Therefore, discover the 3 creations likely to delight small and big chocolate fans or the fine patisserie fans you are:
Based on roasted cocoa nib mousse, cazette hazelnut dacquoise cake, hazelnut crémeux, and pure hazelnut praline, and dark chocolate and nib crunch (to save in the fridge and take out 15 minutes before tasting). This divine entremets holds a runny praline core, and is to be shared in 2 or 3 (or not at all, if you decide to keep it for yourself, like we did...).
Based on dark Araguani (Valrhona) 72% Pure Venezuelan Origin chocolate, it holds smooth coffee-infused caramel, PGI Piedmont hazelnut and Madagascan vanilla praline (to store in a dry and fresh place, safe from the light). Just divine with runny caramel, careful though, highly addictive!
A pot holding a delicious mix of three Valrhona chocolates: dark Araguani 72% Pure Venezuelan Origin chocolate - milk Jivara 40% chocolate - blond Dulcey 35% chocolate (to store in a dry and fresh place, safe from the light).
Please note creations are available in delivery on Deliveroo, starting March 26, and now in click & collect on Prince de Galles Hotel Paris website, to collect at the hotel.
Happy Easter full of chocolate to you all!
Dates and Opening Time
From 24 March 2021 to 11 April 2021
Hôtel Prince de Galles
33 Avenue George V
75008 Paris 8
Métro Georges V
Tablette et fritures: €34
Entremets et fritures: €48
Entremets et tablette: €54
Le trio de Pâques: €70