Les spécialités



Religieuse à l'ancienne

Religieuse à l'ancienne

A pièce montée composed of vanilia and strawberry eclairs or coffee and chocolate.


This religieuse is perfect for 10 people and maximum 20 people.

Puit d'Amour

Puit d'Amour

A bottom made of puff pastry, pastry cream with vanilla bourbon and caramelized with a red-hot iron.

Baba au Rhum

Baba au Rhum

HISTORY OF BABA AU RHUM


Nicolas STOHRER served as an apprentice pastry cook in Wissembourg in the kitchens of King Stanislas of Poland.

Thanks to a dry Polish brioche, the King Stanislas had brought back from a trip, Nicolas STOHRER invented the BABA.

He enhanced the dry brioche by basting Malaga wine, flavored by saffron and added a pastry cream with fresh grapes and dry currants.

King Stanislas, while reading the stories of One Thousand and One Nights, fascinated by the character of this novel, he named this new cake The ALI-BABA.

When the daughter of King Stanislas of Poland, Marie Leszczynska, married in 1725 King Louis XV, his pastry chef Nicolas STOHRER followed her to the court of Versailles.

Five years later Nicolas STOHRER opened his pastry shop at 51 rue Montorgueil in Paris.

Over time the Ali-Baba turned into BABA au rhum, the pastry cream was replaced by whipped cream.

The house STOHRER still offers three versions:


-L’ALI-BABA, basted with rhum, garnished with pastry cream and dry currants.

-LE BABA au rhum nature.

-LE BABA au rhum garnished with whipped cream.

Three big classics of the house, you can find at the store small individual cakes or a cake to share for 4 to 10 people on order.

We can furnish upon request the baba with an assortment of red fruits.

We advise you to eat fresh and possibly serve with a salad of fresh red fruits.

Baba Chantilly

Baba Chantilly

Ali Baba

Ali Baba

ALIBABA (with pastry cream)

BABA AU RHUM NATURE

Religieuse Chocolat

Religieuse Chocolat

Pâte à choux, crème pâtissière et ganache chocolat, fondant chocolat

Eclairs Chocolat

Eclairs Chocolat

Pâte à choux, crème pâtissière et ganache chocolat, fondant chocolat