parisian party

I was invited to an “avant-goût” of Pierre Hermés’ creations for the upcoming holiday season, and all I’ve got to say is, “I LOVE my life!!!”  Like many of the Haute Pâtisserie in Paris, Pierre Hermé presents a collection of Bûche de Noel and other traditional pastries throughout the holiday season. Last week, in an amazing space decorated by Elle Décoration at the Cité de l’architechture et du patrimoine, he introduced his 2009 - 2010 Holiday creations. Among them were the Bûche Chuao (aka: divine flourless chocolate goodness), Bûche Infiniment Caramel (the name says it all), and the season’s highlight: the Bûche 2000 Feuilles, a festival of puffed pastry and praline in the form of a square log, with a funky lucite “Père Noel” sawing his way through it.

Now, I love a Bûche just as much as the next girl, but you know that I’m all about the macaron-  and clearly Monsieur Hermé knows that too. The Pierre Hermé holiday 2009 macaron collection is a ridiculously amazing combination of winter fruits and spices. We tried the Macaron Agapé (with lemon cream and tiny morsels of gingerbread), Macaron Envie (with violet cream and cassis), Macaron Fortunella (kumquat and star anise cream, with kumquat confit) and my absolute favorite, Macaron Pomme Verte & Angélique (macarons filled with green apple and Angélique de montagne, which I later found out is a spice that’s also called lovage that’s typically used in Indian cuisine).

In addition to the killer Bûche de Noel and macarons, the collection also includes New Years’, Epiphany and Valentine’s Day treats, including the Flocon Ispahan (a large rose macaron, filled with rose petals and raspberry and lychee compote with fresh raspberries) and the Flocon d’Or (a spiced cake filled with candied prunes, figs, cherries, lemons, ginger with a lemon cream).  Pierre Hermé is also world renowned for his pastries created with exotic Black Truffles. For New Year 2010, he has created the Emotion à partager Truffe Noire, a light and airy black truffle and risotto sucré macaron cake filled with black truffle mascarpone.

Most of the Pierre Hermé 2009-2010 Holiday Collection are limited editions, with the Bûche 2000 Feuilles being the most exclusive. It will only be available from the 22nd - 27th, and 31st of December, and by pre-ordering only.  So be sure to sign up for their newsletter so that you can get in on some of these and other amazing holiday treats.