Much has been said in the forum about Jacques Genin and his now boutique near the pl. de la République. I`ve made several postings myself since my first visit in December, the day after it opened. More recently, I had heard their Millefeuille au Chocolat was very good. I just returned to Paris a few days ago and went to try it. In fact, it was extraordinary.
At first, I couldn`t understand why my simple order in the not-crowded café section was taking so long. In fact, they assemble each millefeuille to order, so the pâte feuilletée is perfectly crisp in all three layers. I have never had anything like it in any pastry shop or café, since it is always made ahead and sits in a fridge. The pastry will never be as light and flakey after it`s been sitting assembled with the pastry cream, even for an hour. They don`t display it in their pastry case and they try to discourage take-away orders of this one dessert.
I am an amateur pastry chef, and pâte feuilletée is my specialty..I have to say that Genin does a perfect job.
In fairness, I can`t make any comparison with the great pastry chefs in top restaurants, who may also make equally superb millefeuilles to order. I just don`t frequent those restaurants.
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