Paris France Profiteroles
Channel: Peter J Warren
Date: 26/07/2018

21 Su 29-7 Houilles – Champs-Élysées (Paris)
EP21 (294)
PTC I am very fond of Paris, and what a joy to revisit the French capital to celebrate the end of Taste Le Tour 2018. 

VO My Parisian day starts with a delicious buttery croissant from La Maison d’Isabelle’s boulangerie, that has just been awarded the prize of the best croissant in Paris.
It’s crusty on the outside and soft and light inside.

The popular newly-opened pâtisserie of the Meurice Hotel is run by Cédric Grolet, a skilful young pâtissier and his head pastry chef, Yohann Caron.

INTERVIEW
Cédric déjà c’est un grand créateur. 
Cédric is, above all, a great creator.
C’est le chef le plus créateur que j’ai connu.
He is the most creative chef that I have ever known.

C’est quelqu’un qui partage son savoir, sa notoriété,
He is someone that shares his knowledge, his success,
sa joie de vivre qu’il a tous les jours.
and his every day joy of living. 

VO Cédric's most famous creation is a look-alike Rubik's cube cake, made with 25 cubes of exotic sponge biscuits.

INTERVIEW
Sur une table tout le monde peut prendre un petit rubik. 
On a table everyone can help themselves with a cube.
Les enfants peuvent jouer, peuvent faire tourner.
The kids can play by turning it.

VO   People from all over the world come here on a sweet pilgrimage.
The chefs make classic Parisian cakes, like Paris Brest with pistachio and  an attractive pear tart Bourdalou. They have created a range of gluten-free trompe l’oeil petit gâteaux looking like fruits or nuts.
Today there is hazelnut, grape fruit, and a tempting-looking passion fruit.

PTC
C’est intéressant parce qu’on a vraiment le goût du fruit de la passion.
It’s interesting because it really tastes like passionfruit.

C’est délicieux, c’est tellement bon!
It’s delicious, it’s so good!
   
Red Fruits Profiteroles
Profiteroles aux Fruits Rouges
      
PTC  Profiteroles with red fruits are a very popular Parisian dessert.
      
VO  I place 50g of butter to melt in half a cup of simmering water. 
I mix in 80g of plain flour and stir vigorously until the dough forms a smooth mixture.
      
Away from the heat, I add two eggs, one at a time, and mix until the dough
is smooth again.
      
I then pipe 6 large choux puffs, 5 cm apart from each other.
      
PTC  I prefer to use a round nozzle about 2 cm in diameter.
     
VO  I dab a little egg glaze on each choux puff then bake in the oven 
for about 50 minutes.


Next I mix some raspberry jam with some Grand Marnier and strain it. I mix in some icing sugar, before folding with whipped cream
      
I then slit the top of each choux puff and pipe in a little whipped cream. I top with red fruits and more whipped cream. 
I replace the lids and decorate with a rosette of cream, a piece of red fruit and a dusting of icing sugar.
      
These profiteroles with red fruits are irresistible.
      
PTC It has been a privilege for me to be with you from so many stunning places, from the port of Noirmoutier to Chartres and from the Alps to the Pyrenees.

VO French gastronomy is shining on so many levels. I have enjoyed visiting colourful markets 
displaying the best and most unique regional ingredients.
 
I loved meeting the new generation of talented French chefs preparing a light contemporary cuisine, often using the ingredients from their kitchen garden.
 
The art of pâtisserie is reaching a new level of beauty and variety.


I am so grateful to so many dedicated artisans for sharing with us their passion and leaving with me new taste experiences. 

PTC This was Taste Le Tour 2018.  Merci, and until next year au revoir.