Tartes are lovely to look at and perfectly pleasant to eat, I wouldn’t turn down an eclair and Madeleines are fine. But if the decision is made to indulge, I want chocolate.
My Reason-for-Living-in-France prefers a fruit tarte over any other dessert choice, while I want chocolate incorporated some place — or even better, predominantly in the recipe. Chocolate with chocolate with chocolate works for me. My rationale, because I can rationalize anything irrational I decide to do, is: If one is going to have dessert, why wouldn’t you go all the way?
I’ve seen individuals swoon over concoctions featuring marron glacé and coconut (not together as far as I know) two ingredients that make me want to run away from the table. I can’t stomach either one in any form.
Even though my top 10 are not 100 percent chocolate, those that are not are backup for the occasions when I have no chocolate options. A girl’s got to be prepared for the unexpected when it comes to the grand finale.
And the winners are. . .
TOP 10: Desserts:
1.) Mousse au Chocolat
2.) Ladurée Macarons
4.) Clafoutis (With any fruit, except raisins, I hate raisins. But I’ve never heard of a clafoutis aux raisins.)
5.) Iles Flottantes (Sometimes you can talk a restaurant into lacing them with hot chocolate.)
6.) Creme Brulé
7.) Paris Brest
8.) Framboises et Fraises des Bois with a dollop of crème fraîche.
9.) Pêche Melba
Ahhhh, number 10, let me explain: I saved it for the end because truly, it’s almost beyond description. Those of you, like moi meme, who love chocolate could roll in this confection perfection. It is a creation of the pâtissier in the town next to ours. The outer “crust” if you will is a thin layer of dark chocolate about the thickness of a quarter; beneath is mousse au chocolat; beneath that is some inexplicable crackly/crunchy layer of nuts and merrange; then the whole process repeats itself. The pâtissier once worked chez LeNôtre, one of the most famous and glamorous caterers and pâtisseries in Paris, described as: “Créateur de haute gourmandise,” which definitely does not need translating.
(My picture taken in the bakery, Tendre Caprice, does not do justice to its splendor, but you get the general idea I trust.)