Today more than yesterday, we all need a gourmet pick-me-up, just to have fun, and forget the time of a waffle or a marshmallow teddy bear our (re) confined lives. Here are fifteen sweet treats, in no particular order, to taste (and have them delivered) as soon as possible.
Le P’tit Beurre by Vincent Guerlais
A pastry chef and chocolate maker in Nantes since 1997, Vincent Guerlais had the brilliant inspiration to adapt Petit Beurre, the famous industrial biscuit from the region, in his own way. This P’tit Beurre is a delicious combination of flavors and textures with a heart topped with a subtle Piedmont hazelnut cream and crispy shortbread chips. To complete the whole thing, a thin layer of dark chocolate, milk or white caramel comes to soften and coat this delicious combination. When you put your nose in, it is impossible to stop … So a word of advice: do not open the box if you are alone!
Nantes, La Chapelle-sur-Erdre, Carquefou, Saint-Sébastien-sur-Loire; vincentguerlais.com; 19 € the box of 9.
Praluline from Maison Pralus
It was in 1955 that Auguste Pralus, Meilleur Ouvrier de France, placed his brioche with pink pralines in the window of his shop in Roanne for the first time. We never tire of this tasty and light pure butter brioche with homemade praline chips – made with almonds from the region of Valencia (Spain) and hazelnuts from Piedmont – which are roasted and crushed before being inserted into the heart of the softness of the dough. In the mouth, we obtain an incomparable softness before the flavors of the red pralines burst into bursts. It is certainly a little sweet for our palates, but still difficult to be choosy in front of so much taste pleasure.
Roanne, Lyon, Dijon, Charlieu, Villefranche-sur-Saône, Renaison, Saint-Etienne, Clermond-Ferrand, Sète, Paris; chocolats-pralus.com; € 12.50 for 600 g.
Vanilla waffle from Maison Méert
The embossed icon of the Lille house was born in 1849. Since then, the success of the cake has not been denied. This flat and oval waffle with sugar and butter is cooked in an artisanal way, between two irons, then filled with vanilla from Madagascar. Originally from Lille, General de Gaulle was so fond of this delicacy that he regularly sent his driver there to bring him back directly to the Elysee Palace. Often imitated, but never equaled, it is easily recognized by its checkered embossing and the coat of arms of the house.
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