Macarons, Saint-Honoré, Paris-Brest, religieuses … are names that we do not translate. These are cakes that delight the taste buds of the world, heirs of a secular know-how that remains present at the hands of creative and innovative pastry chefs.
The tradition of French pastry has just arrived in Setúbal by the hand of Andreia Santos, a pastry chef with a professional career in five-star hotels and the refined Diamond Jubilee Tea Salon, the tea room of the centennial Fortnum & Mason department store in London.
The ex-libris of French pastries that are now available in the A-MAR Setubal pastry are made with the finest ingredients, such as French butter, eggs and organic fruits, Swiss chocolate, Iranian pistachios and almonds from Trás-os-Montes.
Here are some examples found at A-MAR Setúbal:
Éclair: was invented in 1830 by one of the greatest pastry chefs in history, Antonin Carême from a popular recipe at the time, the “petites duchesses”. The original recipe consists of a choux dough cylinder stuffed with coffee or chocolate custard cream and topped with a chocolate or coffee fondant. Today, the éclair is the object of unlimited creativity, presenting itself with different flavors, colors and textures.
Religieuse: was invented in 1855 by Frascati, a famous Parisian pastry chef. At the time, it had a different shape: it was a square of choux pasta stuffed with custard cream and topped with whipped cream.
Paris-Brest: a tribute to the Paris-Brest 1905 cycling race, this cake made with butter cream, praline and choux pasta takes the form of a bicycle wheel.
Baba au rhum: was created in the eighteenth century by Nicolas Strohrer, the pastry chef of the Duke of Lorraine – the king of Poland exiled in France – from the recipe of the Polish baba, a yeast cake stuffed with raisins and flavored with saffron. In A-MAR Setúbal the baba au rhum is presented as a crown, soaked in rum and topped with whipped cream.
Macaron: despite being claimed by several French cities, the most remote origin lies in the Middle East, in an almond-producing region. It is a small crunchy almond cake on the outside and soft inside, stuffed with a ganache. At A-MAR Setúbal you will find them in various flavors, which vary throughout the year. Make sure to taste the coconut macaron filled with passion fruit. Truly unforgettable.
Millefeuilles: is one of the great classics of French pastry, whose recipe appears in cooking books from the seventeenth century. It is made of thin layers of puff pastry stuffed with custard cream and sprinkled with powdered sugar. The result of the combination of flavors and textures is surprising.
With so many temptations, it is difficult to choose only one!