Stores

Products

Pastries

Ma Cherie's pastries

Oh, so French

Ma Cherie croquembouche2 Guillaume Nicoli launched his French pastries brand Ma Cherie (My Darling) to bring real French pastries to New Zealanders. We’re happy for that to happen.

Guillaume has an impressive patissier’s resume having worked internationally in top restaurants and for renowned chefs in Europe; he’s now managing Pyrenees, the French Deli, in Auckland.

Aside from its delectable macaroons, tartes, éclairs and mille-feuilles, Ma Cherie looks as if it could become famous for its Croquembouche. This is a traditional towering French pastry often served on thos special occasions; a cone of individual caramel profiteroles standing on a nougatine platter. It literally means “crunch in the mouth and is something that would create a memorable centrepiece for that special day. Guillaume uses an old traditional French recipe, so you can be assured it’s going to be something special itself.

The List had to be content with sampling the macaroons and éclairs from Pyrennes, and we can vouch for these, however we’re looking forward to any opportunity to order a Croquembouche. Until then you can get the taste idea from some of his wonderful éclairs.

Bakery / Pastries / Ma Cherie's pastries

Add a Comment

Comments

RSS feed for comments on this page

No one has commented on this page yet.

Italian food Dine like an Italian
Italiantable

Dine like an Italian

Italian dining is a delight, but there is much more to it than pizza and pasta. The Italians take dining tradition seriously and don’t stop at a singl...

by Nunzio Romano for Italianfoodlovers
Refreshing Italian gelato

Gelato - the history

There are numerous historical accounts of the origins of gelato in fiction and non fiction and the history is somewhat fascinating. Nunzio Romano wr...

by Nunzio Romano for Italianfoodlovers
fishgutting2

How to prepare fish

The best person to prepare a fish is the fisherman or the person who gave it to you. There's no doubt that gutting and preparing a whole fish is not...

by Catalina Stogdon for The Telegraph