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My latest obsession: CBS

13 Apr

Caramel au beurre salé, that is.

Henri Le Roux caramels from Paris

You’d think that a bon bon made almost entirely out of butter and sugar would be much too sweet, but the salt- that wonderfully addictive salt- balances everything out nicely. It slowly melts in your mouth, leaving a lingering complexity of sweet-saltiness. Irresistible.

I swear I’d eat in in any form.

Inside tarts.

CBS Tart by Sadaharu Aoki

On top of millefeuille.

CBS-Praline Millefeuille from Gosselin

In the center of chocolates.

Bernachon chocolate with Le Roux CBS center

…by the jar?

I need to get on that.

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