In front ofthe Hôtel de Crillon, a new summer kiosk offers a refreshing take on the great classics of French pastry. Pastry chef Matthieu Carlin and his team have developed a concept of frozen pastries there. The idea is to preserve the visual and flavor profiles of traditional desserts while adapting them to summer temperatures by incorporating ice cream shaped into discs.
Classic treats reimagined as frozen desserts
The menu focuses on the classics of French pastry, all priced at 12 euros. The frozen lemon tart consists of two layers of ice cream stacked on top of each other to encase a lemon confit inside. The whole creation is topped with a poached Italian meringue, lightly seared with a blowtorch upon ordering, then sprinkled with lime zest. Meanwhile, the raspberry ice cream Pavlova rests on a small, crunchy meringue, topped with ice cream, whipped cream, and pieces of real dried raspberries.
The Paris-Brest receives special attention to texture. The choux pastry, previously filled with praline and hazelnuts, is not frozen to preserve its softness. It is placed on a scoop of ice cream before being generously filled once more with a runny praline and decorated with whole hazelnuts.
In addition to these traditional desserts, the counter offers a new creation on a stick: the ice cream cookie. This recipe layers a cookie, a layer of soft caramel, and a scoop of vanilla ice cream. The whole thing is then completely dipped in a chocolate bath with crunchy chips.
Customers can enjoy these unique creations served in individual boxes on the go, accompanied by a selection of cold beverages, including bottled herbal infusions and homemade iced teas. Give them a try!
