Philippe Conticini’s Pâtisserie des Rêves

The Pâtisserie des Rêves is the first one we went to when we landed in Paris. Because it is THE reference, because it is Philippe Conticini and it is a sacred monster of pastry, and because it is the recipes that have made me drool for a long time on the pie blogosphere.

Philippe Conticini’s pastry of dreams, the best in Paris?

So Mr Conticini is at the top of the Parisian pastry? Let’s see.

The universe of Conticini is hyper childish: all cakes are presented under small glass bells, in a slightly pink candy decor, and each candy gives more envy than its neighbour.

In the midst of the classics Saint-Honoré or Paris-Brest, one finds more original creations (like the Fruitier de Saison in its white chocolate shell), but also small sweets: madeleines, brioches, financiers…

Let’s start with pastries, pies and entremets.

Grand Cru Chocolat :

Le pendant maléfique du Grand Cru Vanille. Maléfiquement bon surtout ! Tout en chocolat et en textures : biscuit, mousse, ganache, et la petite touche de fleur de sel…

Paris-Brest :

L’incontournable de Philippe Conticini. Une couronne de choux parfaitement ronds, une crème pâtissière au praliné légère et onctueuse et un coeur au praliné coulant.

Le Saint-Honoré :

Pâte feuilleté, choux au caramel et crème pâtissière vanille avec une crème Saint-Honoré légère et vaporeuse… Un classique revisité à la perfection.

Fruitier de saison :

Une de mes pâtisseries préférées : un biscuit moelleux à l’amande, une compotée de fruit et une mousse légère à la vanille, le tout prisonnier d’une fine couche de chocolat blanc… Framboise, figue, pamplemousse, les fruits suivent la saison !

Vervain

A Bavarian white cheese and subtle and light vervain, a lemon confit on a small shortbread, all coated with a soft lime biscuit.

Lemon pie

Simply one of the best in the capital, find it in our ranking here.

Sweet orange pie:

A fine paste with the perfect texture, a cream with soft orange.. to change lemon!

Philippe Conticini’s pastries and cupcakes:

Puff pastries, Kouign Amann, financiers, cookies, chocolates and apple slippers.

We find all kinds of cupcakes and other pastries at Philippe Conticini, and they are all very good.

We have not yet tasted the cannelés (because since my Cherie makes the best of the world there is no need), but they look golden and caramelized as it should be. Maybe we’ll allow Mr Conticini to open his canned shop in Bordeaux.

And this… this… is just the best madeleines in the world for 2.50, and they are huge!

Chocolates and small sweets:

In addition to the rest, there is also a range of chocolates.

But also confectionery, lollipops and candies, jams…

And even ice cream, like the last one we tasted:

Ice in Paris-brest

Ice cream with infinite greed that takes back the aromas of Paris-Brest in an ice-cream version. The praline coulis and the small balls of crunchy cabbage dough bring a texture game that energizes the whole.

Basically, I could go on for an hour and talk to you about everything in this bakery. The bottom line is that we’ve been there many times, and we’ve never been even a little disappointed.

Everything is good, perfectly controlled and without fail. Of course, it is not necessarily at Conticini that we will discover a montage or flavours never seen elsewhere, but this is not the goal of the pie maker. Are you looking for classic, modernised and perfectly realized? But here is the place to be.

Our opinion on Pâtisserie des Rêves:

It’s a must-see address. You’re not just told to go because he’s a famous pie maker and an icon of the trade. We’re telling you to go because whatever you choose in the shop you’ll be happy.

Certainly, prices are a bit high for complex pastries such as Saint-Honoré or Grand Cru Vanille. But this is the kind of pastry you give yourself once in a while, for a little occasion. And it’s worth it because it’s really perfect work, quality products and a mentally ill taste.

And you had to taste only one pastry there, choose the Paris-Brest… Or the Seasonal Fruit Maker… Or the Grand Cru Vanille… you understood.