When the winter cold sets in, we are more than ever looking for comfort. What's better to warm our hearts (and stomachs) than sweet treats that almost feel like a hug? Sweet lovers know this: if there is a season during which pastries and other cakes can be even more comforting, it is during winter, especially since in Paris, there is no shortage of choice. : bakeries, pastries, restaurants and other chef workshops are full of exquisite creations just waiting to satisfy our need for sweetness. Here are some that we enjoyed tasting recently and that we warmly invite you to taste.
5 comforting pastries to try this winter
Le cheesecake de Takumi chez DokiDoki
Master of Japanese cheesecake in Paris, Takumi has been joining the dessert menu of DokiDoki handroll bars since the beginning of autumn. In their two Parisian addresses (rue Jean-Jacques Rousseau and rue Marbeuf), you can now order the emblematic cheesecake which is distinguished by its fluffy texture of unparalleled lightness. Completely different from its American equivalents, Takumi's cheesecake is cooked in a bain-marie, using a meticulous process, inspired by the ancestral techniques of the island of Hokkaido, which reveals a texture close to soufflé. Soft, airy, not very sweet, and perfectly melting in the mouth, this dessert is one that you must try at all costs.
- 59 Rue Jean-Jacques Rousseau, 75001 Paris
Nicolas Paciello's Mini M
After traveling through renowned pastries and palaces (Fauchon, Crillon, La Pâtisserie Cyril Lignac), and already rich in a first entrepreneurial adventure (after co-creating the CinqSens brand), Nicolas Paciello is embarking on a whole new chapter in his career with his first pastry shop in its own name: Nicolas Paciello Pâtisserie. He offers his vision of delicacy, by awakening cakes (and memories) from our childhood: trays, marbled, fans or even deliciously filled milk breads… Our favorite? The “Mini M”, a sort of little three-in-one bite, halfway between soft, marbled and madeleine. All are topped with cream or praline and come in 6 irresistible flavors: yuzu lemon, chocolate, vanilla, caramel, hazelnut and pistachio.
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50 Bd Jean Jaurès, 92100 Boulogne-Billancourt
The cocoa dessert | chocolate | tonka bean from Somewhere… Matter
Already at the helm of the restaurant Somewhere… Les Abysses, head chef Florian Barbarot and pastry chef Pierre-Henry Lecompte opened their patisserie Somewhere… La Matière at the end of summer a few streets away. The duo invites us on a gourmet dive into their constantly boiling world. In a place that looks like a jewelry store or an art gallery, the unsweetened and unadorned pastries are presented behind glass windows and demonstrate the passion for the product and the raw material of these two creatives. In a clever balancing act, Pierre-Henri Lecompte combines coffee and hazelnuts with coriander, apricot, rooster mint and Verjus, mirabelle plum, yogurt and cloves, peach, gin and lemongrass or even rice, milk and baobab. Chocolate lover? All we can tell you is that the cocoa dessert (cocoa shortbread, cocoa sweetness, dark chocolate and tonka bean cream, cocoa whipped cream) will not fail to have an effect on you.
- 48 Rue du Faubourg Montmartre, 75009 Paris
Le cookie roll de The French Bastards
Since 2018, The French Bastards has been delighting sweet tooths with its foodporn, gourmet and regressive creations. We don't change a winning team, bakery-pastry shop, now with six addresses in Paris, reveals on its new autumn-winter menu, so many little killings that set our taste buds in turmoil. The star of the season? A decadent cookie roll that pretty much brings together all of our obsessions: a mixture of chocolate croissant dough and cookie dough, a spread insert and a half-baked cookie that tops it all. Everything has been said, no need to add more.
- 181 Rue St Denis, 75002 Paris
The vanilla-pecan chouquette from Ganache Pâtisseries
A talented young pastry chef trained at Ferrandi, after having studied alongside chef Philippe Conticini, Chaïmaa Lemoine has just opened her workshop called Ganache in Puteaux, a few steps from La Défense. Finally, a place to obtain her creations (by click&collect), but also to see her baking live on Saturdays or during the workshops for adults and children that she will run very regularly. We especially make the trip for its famous revisited vanilla and pecan chouquettes: light choux pastry, creamy pecan praline, ganache whipped with very soft vanilla. And as a final bouquet: a flowing salted butter caramel that enhances each bite. What more could you ask for?
- 92 rue Jean Jaurès, 92800 Puteaux
