Pistachio macaron, pistachio mousseline cream and fresh raspberries.

Le RosierLe Rosierロジエ

Le Rosier

Macaron, rose mousseline cream and fresh raspberries.

Le BarbadeLe Barbadeバルバード

Le Barbade

Chocolate biscuit, lightly flavored with cinnamon, cream chocolate mousse, raspberry jam and figs.

La Charlotte fruits rougesLa Charlotte fruits rouges赤い果実のシャルロット

La Charlotte fruits rouges

Finger biscuit, red fruit bavaroise, topped with berries.

Le CriolloLe Criolloクリオーリョ

Le Criollo

Chocolate biscuit with bourbon vanilla from Madagascar, dark chocolate ganache cream pure cocoa.
The cake for chocolate lovers.

La Forêt-noireLa Forêt-noireフォレ・ノワール

La Forêt-noire

Chocolate biscuit, chocolate mousse, whipped cream flavoured with bourbon vanilla from Madagascar, sour cherries amarena.

Le FraisierLe Fraisierフレジエ

Le Fraisier

A seasonal cake, almonds and pistachio biscuit, pastry cream mixed with butter and fresh strawberries.

We can also make the same cake with raspberries.
(minimum 10 people).

Le Mille feuilles caramelLe Mille feuilles caramelキャラメルのミルフィーユ

Le Mille feuilles caramel

A delicate puff pastry, a light cream pastry, topped with caramelized sugar or with icing sugar, according to your taste.

Le NeptuneLe Neptuneネプテューン

Le Neptune

Chocolate biscuit, chocolate mousse and praline hazelnuts and pistachios.

Le NoumeaLe Noumeaヌメア

Le Noumea

Biscuit macaron batter, hazelnuts, poached pineapple with vanilla cream lightly scented with banana and decorated with an Italian meringue.
This cake is very suitable for the execution of a large layer cake for a ceremony such as a wedding or party.

Le Puits d'AmourLe Puits d'Amourピュイ・ダムール

Le Puits d'Amour

A great STOHRER classic for centuries. A bottom made of puff pastry, pastry cream with vanilla bourbon and caramelized with a red-hot iron.

Petits Puits D'AmourPetits Puits D'Amourプティ・ピュィ・ダムール

Petits Puits D'Amour

HISTORY OF PUITS D’AMOUR (wells of love)

The first recipe of puits d'amour appeared in the eighteenth century in the book "Modern Cook" written by Vincent De La Chapelle in 1735.

La Chapelle recorded in his book two recipes, one under the title "gâteau de puits d’amour" which is a large vol au vent in puff pastry, topped with a cove filled with currant jelly, all meant to imitate the bucket from a well.

The other recipe "petits puits d’amour", made for individual bites, is also in puff pastry with red currant jelly.

In the eighteenth century, these puits d'amour caused a scandal because of their name, but at the court of Louis XV it was a great success in the King's intimate dinners.

Nicolas STOHRER preferred garnished them of vanilla patry cream, the top covered with a thick layer of caramel, obtained by caramelize sugar with a hot iron.

This traditional recipe has been ongoing for nearly three centuries at STOHRER, with small puits d'amour and big puits d'amour that can be shared by 4 to 10 people.

It's always a great success throughout the year but especially on Valentin's day when lovers come to pick up their puits d'amour at STOHRER.

Le St-honoréLe St-honoréサン・オノレ

Le St-honoré

Puff pastry base, caramelized cream puffs stuffed with vanilla cream, whipped cream decor.

Le WepionLe Wepionウェピオン

Le Wepion

Finger biscuit, almond, red fruit mousse, crème caramel chiboust.

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