Pain De Sucre PARIS – NEW YORK
2012
PAIN DE SUCRE Born in 2004, this concept store was created by passion. The founders, Nathalie Robert & Didier Mathray, fell in love with the bakery during their studies in Hospitality. They join their two talents to give birth to Pain de Sucre. They aim to maintain the traditional baker art and providing unique creations that respect French common heritage.
KRAC KRAC
An exclusive creations for our exclusive guests!
Macaroons are a very high representative symbolism of French lifestyle. At the 17th century, macaroons used to be for queens only. Nowadays, it is an emblematic product of French gastronomy. We created these fingers macaroons stuffed with fizzy chocolate. There are two original flavors: - Matcha green tea - Ethiopia moka coffee
From Paris‌ Pain de Sucre settled in the heart of Paris seven years ago
Our Leitmotiv
‌to New-York A borderless passion for high end pastries
Recipe ď ś French chocolate cake
Ingredients: 7 oz (200g) semisweet chocolate (45-50%cacao) 4/5 (200g) cup butter 1 (220g) cup sugar 4 eggs, separated Method: Preheat oven to 350deg F (Gas mark 4 or 180 deg C). Line a 9 in (23 cm) cake tin with greaseproof or other non-stick paper and grease the tin. Break the chocolate into small pieces and melt it with butter over hot water. Beat the egg yolks with half of the sugar. Fold in the melted butter and chocolate mixture. Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form. Fold in the beaten egg whites. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 minutes. Use a knife to separate the cake from the non-stick paper. Please observe that the cake is quite sticky! Finally, you can enjoy your Chocolate Cake!
PS: it could be served warm or cold with whipped cream.
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