Memories of Fauchon

I was looking through some old photos recently and came across pictures that I took many years ago during my last day at Fauchon in New York (They’ve since closed their US operations). Just looking at them brought back a ton of memories. I’ve written about my experience at Fauchon in a previous blog entry so I’ll make this post more pictorial in nature. These pictures were taken in the production kitchen during the morning run when we were preparing the cakes for delivery to the three Fauchon stores across New York City. I hope you enjoy viewing these pictures as much as I have enjoyed spending time at Fauchon making these classic and contemporary creations!

Martinique Cake – Carmelised bananas, financier, banana mousse, nutmeg cream, hazelnut streusel, white chocolate wrap, bananas in syrup

Shown – individual size (left), petit fours (top), 8-10 persons cake (right)

Key Lime Mousse Cake – Coconut dacquoise, passionfruit cream, key lime mousse, almond jaconde

Shown – individual size (left), 4-6 persons cake (top), 6-8 persons cake (left)

Intense – Chocolate brownie, praliné feuilleté, tempered chocolate with cocoa nibs, chocolate cream, chocolate mousse, cocoa nougatine

Shown – petit fours (top left), 4-6 persons cake (top right and middle), 8-10 persons cake (bottom left and bottom right)

Intense – 4-6 persons cake (top left), individual size (bottom right)

Berry Charlotte – Soft Almond cake, raspberry coulis, wild strawberries, raspberry mousse, strawberry jam, raspberry studded jaconde, fresh berries (strawberries, raspberries, blueberries)

Shown – individual size

Berry Charlotte – Finishing touches being applied to individual sized cakes

Chocolate éclairsFauchon team dipping chocolate éclairs

Millefeuille – Puff pastry, vanilla pastry cream, pailleté feuilletine
Raspberry Tart – Pâte Sucreé, almond cream, raspberry jam, fresh raspberries
St-Honoré Strawberry – Pâte à choux, vanilla pastry cream, chantilly cream, fresh strawberries
Paris Brest – Pâte à choux, praline cream, carmelised hazelnuts

Shown – Millefeuille (individual size / top left), Raspberry tart (individual size / top right), St-Honoré Strawberry (individual size / bottom left), Paris brest (individual size / far right)

Megève – Chocolate mousse, vanilla French meringue, chocolate curls
St-Honoré Strawberry – Pâte à choux, vanilla pastry cream, chantilly cream, fresh strawberries
Martinique – Carmelised bananas, financier, banana mousse, nutmeg cream, hazelnut streusel, white chocolate wrap, bananas in syrup

Shown – Megève (8-10 persons cake / top left), Megève (6-8 persons cake / top right), St-Honoré Strawberry (8-10 persons cake / bottom left), Martinique (8-10 persons cake / bottom right)

Macarons – chocolate, passionfruit, lemon flavors

Fauchon team at the ice cream station

To break the monotony of making French cakes and pastries day in and day out, I decided to make some American style chocolate chip cookies and banana bread for the Fauchon team to enjoy. Suffice to say that I had on hand very premium ingredients to make the best cookies and banana bread!

Banana bread (top)
Chocolate chip cookies – using Valrhona Guanaja chocolate! (bottom)

Breteuil – Pistachio dacquoise, praliné feuilleté, pistachio bavarois, pistachio jaconde, pistachio buttercream, sicilian pistachios, roasted whole almonds
Megève – Chocolate mousse, vanilla French meringue, chocolate curls

Shown – Breteuil (6 – 8 persons cake / top left), Breteuil (individual size / bottom left), Megève (individual size / bottom right)

Fauchon bread team at the bread station

Fauchon team making almond cake with pecans petit fours (left side) and chocolate éclairs being filled with chocolate pastry cream (right side)

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