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Just discovered this amazing patisserie on Blvd St-Laurent called Pistachio โœจ everything looks like art and tastes even better. I think Iโ€™ll be trying all the flavors ๐Ÿ˜ โ€ข โ€ข โ€ข โ€ข โ€ข #trompeloeil #bakeryart #pastryart #dessertlover #foodexpรฉrience
Modern French Pastries
Cโ€™est que de lโ€™amourโ€ฆ โ€ข โ€ข #patisserie #pastry #dessert #pastrychef #paris
Petit gateau #petitgateau #pastryart #pastryloveโค๏ธ #instapastry
Brunch Hรดtel des Bergues ๐Ÿ‡จ๐Ÿ‡ญ @lyecemajor #pastry #patisserie #france #patisseriefranรงaise #pastryart
๐“๐ก๐ข๐ฌ ๐ข๐ฌ ๐ง๐จ๐ญ ๐ฃ๐ฎ๐ฌ๐ญ ๐š ๐’๐š๐ข๐ง๐ญ-๐‡๐จ๐ง๐จ๐ซรฉ. ๐’๐ฐ๐ž๐ž๐ญ ๐ฉ๐š๐ฌ๐ญ๐ซ๐ฒ ๐œ๐ซ๐ฎ๐ฌ๐ญ. ๐’๐š๐ฅ๐ญ๐ž๐ ๐›๐ฎ๐ญ๐ญ๐ž๐ซ ๐œ๐š๐ซ๐š๐ฆ๐ž๐ฅ. ๐๐จ๐ฎ๐ซ๐›๐จ๐ง ๐ฏ๐š๐ง๐ข๐ฅ๐ฅ๐š ๐ฉ๐š๐ฌ๐ญ๐ซ๐ฒ ๐œ๐ซ๐ž๐š๐ฆ ๐ข๐ง๐ฌ๐ข๐๐ž ๐š ๐œ๐ซ๐š๐ช๐ฎ๐ž๐ฅ๐ข๐ง ๐œ๐ก๐จ๐ฎ๐ฑ. ๐‹๐ข๐ ๐ก๐ญ ๐ฆ๐š๐ฌ๐œ๐š๐ซ๐ฉ๐จ๐ง๐ž ๐‚๐ก๐š๐ง๐ญ๐ข๐ฅ๐ฅ๐ฒ. ๐‚๐ซ๐ฎ๐ง๐œ๐ก๐ฒ ๐œ๐š๐ซ๐š๐ฆ๐ž๐ฅ ๐ฌ๐ก๐š๐ซ๐๐ฌ. ๐€ ๐…๐ซ๐ž๐ง๐œ๐ก ๐œ๐ฅ๐š๐ฌ๐ฌ๐ข๐œ. ๐„๐ฅ๐ž๐ฏ๐š๐ญ๐ž๐. #๐’๐š๐ข๐ง๐ญ๐‡๐จ๐ง๐จ๐ซ๐ž #๐…๐ซ๐ž๐ง๐œ๐ก๐ƒ๐ž๐ฌ๐ฌ๐ž๐ซ๐ญ #๐‡๐š๐ฎ๐ญ๐ž๐๐š๐ญ๐ข๐ฌ๐ฌ๐ž๐ซ๐ข๐ž #๐๐š๐ฌ๐ญ๐ซ๐ฒ๐‚๐ก๐ž๐Ÿ๐‹๐ข๐Ÿ๐ž #๐‹๐ฎ๐ฑ๐ฎ๐ซ๐ฒ๐ƒ๐ž๐ฌ๐ฌ๐ž๐ซ๐ญ ๐๐จ๐ฎ๐ซ๐›๐จ๐ง๐•๐š๐ง๐ข๐ฅ๐ฅ๐š ๐’๐š๐ฅ๐ญ๐ž๐๐‚๐š๐ซ๐š๐ฆ๐ž๐ฅ ๐…๐ข๐ง๐ž๐ƒ๐ข๐ง๐ข๐ง๐ ๐„๐ฑ๐ฉ๐ž๐ซ๐ข๐ž๐ง๐œ๐ž ๐ƒ๐ž๐ฌ๐ฌ๐ž๐ซ๐ญ๐‹๐จ๐ฏ๐ž๐ซ๐ฌ ๐‚๐ก๐ž๐Ÿ๐’๐ข๐ ๐ง๐š๐ญ๐ฎ๐ซ๐ž
Bientรดt le retour de notre Paris-Brest Cajou et Noix de coco ? ๐Ÿฅฅ Hรขte de vous revoir ๐Ÿ˜ #Parisbest #love #foodporn #sweets #pastry_inspiration
Blood Orange Mille-Feuille. Mille-feuille translates to โ€œa thousand leavesโ€, referring to the delicate layers of puff pastry that create its structure. For this version we make a rough puff pastry, baked between steel trays and finished with icing sugar to keep the layers crisp and evenly caramelised. Blood orange Chantilly is piped using a #114 petal nozzle, creating soft waves between the pastry layers. A blood orange gel adds a light marmalade texture and sharp citrus note. Finished with an icy blood orange sorbet for freshness. #frenchpatisserie #dessert #dessertsofinstagram #pastry
Petit Fours class conducted by Chef @gatsbillones
Pistachio & Orange Blossom Millefeuille by @lejardinsucre_paris highlights clean layers and clear flavors ๐Ÿ’š Crisp caramelized puff pastry holds a smooth orange blossom mousse, rich pistachio praline, and crunchy caramelized pistachios on top โœจ โ€ข โ€ข โ€ข Want to be featured on @pastryartsmag profile? Tap our bio link for info.โ˜
You crave authentic French pastry ๐Ÿ˜ Freshly made Paris-Brest with toasted hazelnut praline. #parisbrest #frenchpastry #chouxpastry #dessertreels #foodiegram
Artisan & Pastry perfection โœจ๏ธ . . . . #instagood #dessert #foodphotography #food #yummy
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