This shot is looking into the shop window of Punto Croce patisserie in Namba’s Marui. Punto Croce is famous for rainbow-bright cupcakes topped with miles of whipped frosting, pastel macaroons with intense flavours like green tea and pistachio, and pretty eclairs in every pastel you can imagine (pink, lilac, pastel yellow, light blue, mint green). A few weeks ago, I was just walking past, but this Eiffel Tower window display stopped me in my tracks.
Ladurée Paris bakery (established in 1862) was the birth place of the macaroon. According to their website, at the beginning of the 20th century, Pierre Desfontaines had the idea of taking two macaroon shells and sandwiching them with a ganache filling.
Today, “These small, round cakes, crisp on the outside, smooth and soft in the middle, are made every morning in Ladurée’s “laboratory”. The pastry chefs measure out very precisely the required amounts of almonds, eggs and sugar, before adding one final ingredient, a pinch of unique “know-how”, essential to the making of such a delicacy. Once cooked and filled, the macaroons are put to one side for 2 days before going on sale, the time it takes to achieve a perfect balance between texture and flavour.” (From Laduree website.) When I’m next in Paris, Tokyo (there is one in Ginza!), London, Monaco or Geneva, I will definitely stop by this bakery! Laduree’s seasonal flavour for Spring 2009 was Bergamot.
Apparently the Laduree salon in Tokyo’s Ginza is inspired by Marie Antoinette’s private house. It looks just like a scene from the movie. Afternoon tea there is definitely on my list for my next visit to Tokyo.