This afternoon I picked up one of his “Ispahan” cream puffs for my afternoon coffee – a baseball-size choux pastry into which some pieces of lychee fruit and a little lychee syrup were spooned, then topped with rose crème (as in the flower), encircled with perfect fresh raspberries and topped with a rose petal. Sweetness, acidity, intensity, unctuousness. Yup. I could learn to live like this. He also makes this flavor combination in a macaron and a cake. Heaven help us!
https://www.pierreherme.com/
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