We all have our moments of stupidity. Like being too lazy to walk five steps to grab the kitchen tongs so instead pulling the sizzling bacon from the pan with your fingers and cripes it burns it burns it burns oh lord it burns it burns you idiot it burns. Or completely misjudging how much space you have left in your suitcase and somehow ending up with three more jars of flavoured peanut butter than will comfortably fit (I don’t need to bring my sneakers home, right? Peanut butter > shoes).
Or, the worst stupidity of all, living in a house for over a year without ever visiting the French patisserie at the bottom of your street which, hand over heart, must be what heaven looks like. What heaven tastes like (if you believe in heaven).
Oh, Nadège Patisserie. I’m sorry for ignoring you for so long. I feel like a fake and a fraud and a fool and a flibbertigibbet (okay, that last was only about the alliteration). How can I call myself a dessert-fiend without spending the next six months trying everything in your pastry case?
It’s on. It’s on, Nadege.
And we start today. We start with the Uji and the Moment Acidulé. We start today.
First pick: the Uji, which Nadège describes as “Three textures of matcha green tea (biscuit, ganache, bavarois), raspberry mousse, brown rice pudding”. The design and craftmanship alone drew us in, and yes, that little picture on top was white chocolate and entirely edible.
Squeee! Matcha gloriousness! This treat danced on the subtle side of the ballroom, with the complexity of matcha shining through the light-as-air mousse and countered nicely by the gently-fruity mousse.
On its own, the rice pudding layer had a creamy, nutty, rice-y flavour but, when taken with All The Layers, was noticeable predominantly for its texture. The Uji is definitely a classy creation, and a good pick for we-who-like-our-sweets-not-too-sweet.
The biscuit base was shatteringly crisp and buttery, the cassis jelly was firm and bright, and the lemon cream was stupendously, perfectly, gorgeously tangy. The white chocolate top/garnish provided a nice jolt of sweetness, and the orb of cassis mousse added another level of fruitiness. This is the tart we were fighting for the last bites over.
Nadège, I love you and I’ll be back soon. The rest of your tarts and cakes beckon, as do your almond and chocolate croissants, canelles, inventive macarons, and wall of fancy chocolate bars and marshmallows.
Let’s be friends forever.