Friday, May 25, 2007

Mmm, entrement (mousse cake)! Vanille Patisserie

I so wanted to be impressed by this place and the mousse cake. And I was. Kind of. It was as small store front in Chicago and it felt both homey and very refined, all the cakes and macarons beautifully displayed.

I got a tiramisu entrement and a chocolate macaron. I ate the macaron first, but the picture sucked. Sorry.

French macarons are made with egg whites, creating a pastry that is crunchy on the outside and moist on the inside - think of a dome of meringue, with filling. Yum. This one was delicate and chocolate-y. It was about 1.5-inches in diameter and a nice treat.

The tiramisu was light and delicate, made of marscopone mousse, coffee mousse and a thin layer of cake. It was soooo pretty, 3-inches round and about 3-inches tall. It was decorated with lines of chocolate and a little chocolate sign for the pastry shop.


But kind of lacking in execution. It was airy, it was kind of just there. All I remember is that it tasted lightly of coffee. That's it.
Oh well.

Vanille Patisserie Macaron - B.
Vanille Patisserie Tiramisu Entrement - C.

Vanille Patisserie
2229 North Clybourn Avenue
Chicago, IL 60614
773) 868-4574

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