{"id":10863,"date":"2012-02-13T14:10:08","date_gmt":"2012-02-13T19:10:08","guid":{"rendered":"https:\/\/thatdope.com\/food-drinks\/how-master-pastry-chefs-interpret-valentines-day\/"},"modified":"2012-02-13T14:10:08","modified_gmt":"2012-02-13T19:10:08","slug":"how-master-pastry-chefs-interpret-valentines-day","status":"publish","type":"post","link":"https:\/\/thatdope.com\/food-drinks\/how-master-pastry-chefs-interpret-valentines-day\/","title":{"rendered":"How master pastry chefs interpret Valentine\u2019s Day"},"content":{"rendered":"
\n

<\/p>\n

Not all chocolates and pastries are created equal. Here\u2019s a look at how master chocolatiers and pastry chefs do up Valentine\u2019s Day, from brands like Pierre\u00a0Herm\u00e9, to Patrick Roger, and La Maison du Chocolat.

Pierre Herme: Coeur Ispahan<\/strong><\/p>\n

Rose-flavored macaron biscuit, with rose petal cream, whole raspberries and lychees. Pastry chef Pierre Herme has boutiques in France, England and Japan.<\/p>\n

\"Pierre<\/p>\n

Pierre Herme: Envie macarons<\/strong><\/p>\n

Blackcurrant-flavored macarons with a vanilla-violet cream center.<\/p>\n

\"valentines<\/p>\n

Pierre Herme: Coeur Desire<\/strong><\/p>\n

A Brittany-style shortbread pastry with a strawberry and banana compote and lemon biscuit, topped with wild strawberries or raspberries according to the season.<\/p>\n

\"Pierre<\/p>\n

Patrick Roger: Something a little naughty<\/strong><\/p>\n

Parisian chocolatier Patrick Roger\u2019s rather cheeky take on chocolate bonbons for Valentine\u2019s Day involves solid, dark chocolate that\u2019s meant to look like a \u2018coconut derriere.\u2019Patrick Roger stores can be found in France and Belgium.<\/p>\n

\"valentines<\/p>\n

Dalloyau: Valentine & Valentin<\/strong><\/p>\n

A pair of Valentine\u2019s Day pastries from Dalloyau. For her, a raspberry Religieuse, made with choux pastry, lightly scented with violets and filled with a raspberry cream. For him, a caramel pastry filled with a rum vanilla cream. Dalloyau has locations in Paris, Tokyo, Seoul, Dubai and Doha.<\/p>\n

\"Dalloyau<\/p>\n

Neuhaus<\/strong><\/p>\n

An assortment of bonbons from the 150-year-old gourmet Belgian chocolate boutique Neuhaus.<\/p>\n

\"valentines<\/p>\n

La Maison du Chocolat<\/strong><\/p>\n

This year La Maison du Chocolat\u2019s Valentine\u2019s Day collection is inspired by the fruits and spices of India and Africa, including Cambodian pepper and passion fruit, and Madagascan vanilla. La Maison du Chocolat has locations in France, England, the US, Japan and Hong Kong.<\/p>\n

\"valentines<\/p>\n<\/p><\/div>\n

Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Not all chocolates and pastries are created equal. Here\u2019s a look at how master chocolatiers and pastry chefs do up Valentine\u2019s Day, from brands like Pierre\u00a0Herm\u00e9, to Patrick Roger, and La Maison du Chocolat.Pierre Herme: Coeur Ispahan Rose-flavored macaron biscuit, with rose petal cream, whole raspberries and lychees. Pastry chef Pierre Herme has boutiques in France, England and Japan. Pierre Herme: Envie macarons Blackcurrant-flavored macarons with a vanilla-violet cream center. Pierre Herme: Coeur Desire A Brittany-style shortbread pastry with a […]<\/p>\n","protected":false},"author":1,"featured_media":10864,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[184,176],"yoast_head":"\nHow master pastry chefs interpret Valentine\u2019s Day<\/title>\n<meta name=\"description\" content=\"Not all chocolates and pastries are created equal. 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