Why not end on a sweet note? The final Paris entry is dedicated to the desserts that we could not get enough of. The beautiful pastry case of Le Carette. We started in this neighborhood with my favorite meal of the trip, and are ending with one of my favorite European traditions: coffees throughout the day, enjoyed with a slice of cake, and chatter amongst friends. If only these types of shoppes were more common amongst our neighborhoods in the US!
Carette is more than just a patisserie. It boasts a full menu with lunch specials that look delightful. When you walk in, however, you’re immediately greeted by the pastry case. Freshly made and limited to that day, we came too late to be able to see all on offer. But, were happy with what we were able to make off with:
Let’s start with the one I was most excited for: Saint Honore.
Pictured below, the Saint Honoré dessert is a classic French pastry named after the patron saint of bakers and pastry chefs, Saint Honoré. At its core, it consists of a base of puff pastry, or pâte brisée, topped with a ring of small cream puffs (choux) dipped in caramelized sugar. These choux are typically filled with a rich cream, often a combination of pastry cream and whipped cream. The dessert is then tied together with swirls of whipped cream and topped with a caramelized sugar coating.
First, this is a visual masterpiece. The choux and swirls of cream make an elaborate and elegant dessert that is almost too pretty to eat. I didn’t know where to start, I didn’t want to break this beauty up!
The crunch from the pastry and sugar coating is sweet and mild all in one. The choux themselves, filled with a luscious combination of pastry cream and whipped cream, contribute a creamy and velvety texture that contrasts beautifully with the pastry’s crunch. There’s a caramel subtleness with a buttery vanilla with the creams that make for a balanced and sophisticated taste.
If you appreciate desserts that marry different elements seamlessly, this classic French treat is sure to leave a lasting impression.
How can one not order an eclair when in France? Eclairs are a quintessential French pastry that have gained worldwide popularity for their exquisite taste and elegant presentation. This dessert consists of an elongated choux pastry shell, filled with a creamy and flavorful filling that can vary, and topped with a glossy chocolate icing. Carette tops it with a perfect chocolate square, the cherry on top.
I’m not the biggest fan of eclairs generally speaking. I find them bland and overrated. Not here. The choux pastry is baked to a perfect crisp and, most importantly, fully filled with that delightful pastry cream. Very custard-like, the pastry cream has a smooth and velvety texture, combined with a sweet and vanilla-infused flavor profile. This creamy and sweet flavor plays a crucial role in enhancing the overall flavor profile of many classic French pastries and desserts, including these classic eclairs. Top it with a rich chocolate glaze that is significantly better than icing often used, and you have a winning eclair.
Still my least favorite of the box, but still a dessert I would love to have seconds of.
No solo shots, but certainly not least, are the Lemon Citron Tarte (yellow top right) and the Mille Feuille (far left).
The Lemon Citron Tarte, or Lemon Tart, is a bright and zesty dessert that stands out significantly. Other than the chocolate square on top like the eclair, the ingredients here are wholly unique. A crisp and buttery tart crust provides a sturdy foundation for a very luscious lemon filling.
The filling is the star of the Lemon Citron Tarte, featuring a smooth and velvety lemon curd. Made from a mixture of fresh lemon juice, sugar, eggs, and butter, the result is a vibrant and citrusy custard that is both tart and sweet. I love lemon flavors so much, from lemon bars to cookies to cheesecakes. This was no different. My favorite dessert of the batch, a refreshing change to keep eating through puff pastries and creams.
And ending with the Mille Feuille, also known as Napoleon or custard slice. This is another classic French dessert. Translating directly to “thousand layers,” it is characterized by its delicate layers of crisp puff pastry, alternating with layers of rich pastry cream. The top layer is often adorned with a glossy icing or powdered sugar for an elegant finish.
So, we have another dessert focused on puff pastry and pastry cream. Perhaps a bit overkill, but keep in mind we came late and had to take what was on offer. Considering how delicious both ingredients are, it is no problem. This one specifically is light and even more flaky with all of the layers. Generous amounts of pastry cream keep it flavorful and velvety smooth at the same time.
Mille Feuille is not only tasty but also a very visually appealing cake. The layers are clearly visible, and the top is typically adorned with a decorative finish, making it a centerpiece in many patisseries. You’d be right in thinking it tastes as great as it looks too.
While I absolutely recommend a visit not only to Carette but the entire Place des Vosges neighborhood, I just recommend as many patisserie stops as possible. A cup of coffee midday, with a different pastry or macaroon or biscuit to try each time. There’s no better pick me up or way to put a smile on your face than that. And with the French style of baking all around, you’re sure to enjoy no matter the spot.
