Gérard Mulot

24 04 2008

Last weekend, as we were making our way home from a trip to the Carnavalet Museum (we just had to find out how the revolution turned out for Louis XVI) we stumbled upon Gérard Mulot’s shop just off the Place des Vosges.  I had heard about Mulot from a number of reliable sources, so when Nick suggested we go in and try it, I wasn’t about to say no.

Mulot\'s case - left

Mulot\'s case - right

Luckily, there was a line inside, which gave me time to peruse the offerings at my leisure.  I immediately noticed that the chocolate éclair was made with chocolate pâte à choux.  Brilliant!  Why hasn’t anyone else thought of this?  Obviously, we had to get one of those.  But what else to choose?  At first I was attracted by the individual St. Honoré (top photo, left), then tempted by the promise of chocolate and raspberry in the Sortilège (bottom photo, second from right), then drawn in by the Saint Gilles (bottom photo, third from right).  I told Nick I was going to ask what was in it, and if it was caramel, that’s what we were getting.  Well, it was, and we did.

We stepped outside and opened the box to get a closer look at our purchases.

Saint Gilles and Chocolate Eclair from Gérard Mulot

We gazed at the storefront as we devoured the éclair.

Pâtisserie Gérard Mulot

Yeah, we got all the way across the street before tearing into it.  It was a good éclair, with real chocolate glaze on top and plenty of creamy chocolate filling.  I’m not sure if the chocolate pâte à choux actually made that much of a flavor difference, but eating an entirely chocolate éclair just feels so decadent!

We managed to wait until after dinner to try the Saint Gilles.  The chocolate garnish looked cool, but was unnecessary in terms of flavor.  The dessert was composed of a cone of caramel mousse which surrounded a filling of spiced peaches on a pecan toffee base.  The toffee had a nice crunch to it, and the peaches added a welcome flavor contrast to the creamy caramel mousse.

I like the way Mulot has taken some liberties with traditional pastries while retaining their integrity and palatability.  (By which I mean, there wasn’t anything that was weird for the sake of being weird.)  It all made sense, but none of it was boring.  I’m going to have to go back and see what he’s done with the St. Honoré.

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