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    Home • Blog Posts

    Sweet Kisses Patisserie for Valentine's

    Published: Feb 10, 2018 · Modified: May 20, 2023 by Jill Colonna6 Comments

    Just picture it. A French bakery run by a couple passionate about patisserie called Baisers Sucrés - literally translated as Sweet Kisses Patisserie Paris.

    After Kévin and Gnagalé Béziers' Galettes des Rois tasting last month, I was fascinated to find out what the creative couple were dreaming up for Saint Valentine's Day. So imagine my excitement when I was invited to share in their unique Valentine's creation at their recently opened boutique in the heart of Paris's 10th Arrondissement for an exclusive article on le blog.

    sweet kisses Patisserie Paris

    Best Bakery Near the Gare du Nord and Gare de l'Est Paris

    Kevin Bézier is no stranger to teaching patisserie. With a serious line-up of 20-years' experience at the hotel Lutétia, Georges V and Ritz-Escoffier school, on meeting his wife, Gnagalé, the couple created Baisers Sucrés in 2013. As of April 2017, their boutique is more of a showroom for their patisserie consultancy/catering business already based in Bagnolet, east of Paris.

    Their bakery is not far from Gare du Nord and Gare de l'Est and around the corner from the 10th's Town Hall or Mairie: perhaps not the most romantic side of Paris, and when I visited last week during the floods in Paris, the nearest Metro stop at Château d'Eau seemed particularly appropriate.  Needless to say, taking photos wasn't in the best of conditions with such a lack of sunlight but the colourful display of cakes and pastries made up for it.

    sweet kisses patisserie Paris cakes

    It's a feast for the eyes with macarons in the window, to all sorts of shining éclairs, cakes (from traditional French "cakes" to patisserie items) and seasonal fruit tarts from lemon to apple or pear tartes aux pommes ou poires. The velvet red cube, "L'entremet Révolution", is another of their specialities with a chocolate and Earl Grey mousse with a slightly bitter raspberry ganache.

    It's unusual for a patisserie to also sell bread, but I could see it was just as popular with the locals. By the time we'd finished in their lab, most of the oversized brioches, rustic baguettes, and other Viennoiseries - the umbrella term for croissants, pains au chocolat, chaussons aux pommes, and the likes - had pretty much disappeared!  I hear they also make giant Kouign Amman pastries for 6 people.

    sweet kisses patisserie Paris bakery

    Baisers Sucrés Speciality Tradition from Tholoniat

    The real star of the show at Baisers Sucrés is the house speciality, carried on from the tradition of the previous boutique, Tholoniat, and it's here that they've been breathing their own new life back into the boutique.

    Etienne Tholoniat originally opened the boutique in 1938 and went on to become a Meilleur Ouvrier de France in 1952, spreading her reputation as far as Japan and the Vatican, where Pope Paul VI ordered a sugar basket in Vatican colours. It was her Semifreddo, however, that stole the show and continued with her son, Christian.

    Sweet Kisses patisserie Paris Speciality

    I watched the Baisers Sucrés dream team in the back lovingly prepare this frozen dessert, spreading a mixture of whipped cream and caramelised nougatine between génoise sponges, then finishing it off like a crème brûlée.

    Moreover, we can't forget it's also a chocolatier, chocolate shop. I cheekily asked Kevin and Gnagalé if they were tempted to follow the Nutella riotous promotions and reduce their Chocolate Caramel spread - but of course, chocolatiers don't do that with such quality!

    sweet kisses patisserie paris chocolate shop

    The Valentine's Creation of Sweet Kisses from Baisers Sucrés

    Which brings us to the Sweet Kisses Patisserie Paris Valentine's creation they were about to show me backstage in their lab, situated at the end of the most romantic Parisian courtyard.

    With a sudden downpour, the cobbles and green plants were glistening before entering the tiny sweet haven in the midst of the 10th.

    sweet kisses patisserie Paris

    First, the wafting smells of traditional, artisanal bread from their gigantic oven had me in raptures. I'd already had breakfast chez moi, but when the sizeable prize loaf was revealed then transported across the courtyard to the boutique, I was hoping I could grab a fruity-nutty slice en route. They make this pain aux fruits every Wednesday and Saturday.

    sweet kisses patisserie Paris bakery

    Tempering the Chocolate

    It was time to get cracking on with the first stages of the Valentine's creation, The Hibiscus Flower, or Fleur d'hibiscus. There were no hearts in the creation; instead they were saying it with flowers - and their love for chocolate.

    Already the chocolate was being tempered to 31°C.

    Sweet Kisses Patisserie Paris chocolate tempering

    A loaded tray of dark chocolate half sphere shells were waiting in line, as a large pot of simmering water acted as a Bain Marie to melt the tops of each, then plunge them into cocoa nibs coated in silver edible glitter.

    sweet kisses patisserie Paris Valentine chocolate

    It's at this point that Chef Kevin shows me a tip. As he's tempering the chocolate and using a thermometer, he finds the best test is to dip in a ripped off piece of baking parchment and leave it on the counter to see if it hardens correctly.  It's ready, as he peels a bit off the paper.

    sweet kisses patisserie paris chocolate tips

    As they both roll up baking paper into mini cornets to pipe out the chocolate, the ingredients now come into place.

    The tempered chocolate acts as a delicious glue, holding a half sphere of chocolate filled with a previously prepared dome of hibiscus jelly covering a lemon and Earl Grey sponge.

    sweet kisses Patisserie Paris Baisers Sucrés chocolate

    Making Chocolate Flower Petals

    Next come the hibiscus chocolate petals, previously prepared using half-sphere chocolate moulds. Each chilled chocolate petal is stationed in line before being sprayed with a coloured white chocolate velours. The effect is magic, with micro particles coating the chilled petals.

    velours spray on valentine chocolate

    Kevin and Gnagalé prepared 3 different versions: a plain chocolate-petaled flower, plus a fully sprayed version. This 3rd version of just half sprayed on the petals, which the couple eventually decide to choose for the Valentine's Hibiscus Flower.

    sweet kisses Patisserie Paris Valentine creation

    On goes the chocolate glue to stick on the petals, followed by quick freezing sprays to hold them in place.

    The flower's dome topping of Pink Champagne mousse perfumed with hibiscus flowers is given a neutral glaze with added silver lustre for that special je ne sais quoi.

    Hibiscus flower Valentines Chocolate

    Meanwhile, picture the scene as the team is swarming around our table in such a small space, carrying off their latest tarts and cakes to the shop.  Totally distracted I was, watching this pineapple coconut tart being topped with mango and lime then finished off with coconut shavings - a taste of the exotic which I gather is from Gnagalé's native Senegal.

    Pineapple mango tarts at Baisers Sucrés or Sweet Kisses Patisserie Paris

    How to Make a French Cake Crack Efffect

    Another tip from the chef came as these lemon cakes were being prepared.  He adds the final touch: a thin piping of butter in the middle to help crack open the cake in the middle.

    Isn't that funny?  In the UK, we'd be in horror with cracks in our cakes but in France, they encourage it!

    sweet kisses patisserie paris cake tips

    More petals for another dessert were sitting ready for their turn in the lab but back to the Hibiscus Chocolate Flower.  Gnagalé carefully tops each dome with silver leaf and the Valentine's chocolate is ready to go.

    sweet kisses Patisserie Paris Valentine Creation

    Hibiscus Flower Valentine's Chocolate

    Now for the cross-section and tasting!  Here you have it in a Hibiscus Flower: a Mexican 66% dark chocolate dome filled with hibiscus jelly with lemon and Earl Grey tea sponge, topped by a silver-glazed dome of Pink Champagne and hibiscus flower mousse, all encased in red chocolate velour petals.

    The verdict: a tour de force of textures from the soft, crispy and fondant with light and subtle flavours to be enjoyed at room temperature (since this was still chilled.  It also wasn't that sweet - something I keep mentioning about why French patisserie is in another league. As with French pastry chefs, they don't add too much sugar so that you can appreciate the flavours.

    All that was missing?  A glass of pink Champagne and my Valentine!

    hibiscus flower chocolate Valentine Paris

    With huge thanks to Chefs Kevin and Gnagalé Bézier for inviting me into their lab and Tholoniat Boutique of Baisers Sucrés.  Now it's over to you to visit them and taste their specialities for yourselves. I discovered that they're true to their credo: to share in the pleasure.

    Baisers Sucres Sweet Kisses Patisserie paris

    Wishing you a very Happy Valentine's Day with the Fleur d'hibiscus from Baisers Sucrés, or let's say from Sweet Kisses Patisserie Paris.

    Sweet Kisses Patisserie Paris Baisers Sucrés Valentines Chocolate

    Baisers Sucrés - Sweet Kisses Patisserie Paris

    Baisers Sucrés
    Pâtisserie Chocolaterie
    Boutique Tholoniat
    47 Rue du Château d'Eau
    75010 Paris

    Métro: Château d'Eau
    Tel: (+ 33) 01 42 39 93 12

    Update!  This chocolate pastry has proved so popular with clients that Baisers Sucrés have decided to continue with the Fleur d'Hibiscus, even after Saint Valentine's!

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    Meet Jill Colonna

    Jill is both Scottish and French and author of the book and blog, Mad About Macarons since 2010. Here she shares over 30 years of experience of living the healthy food life with her French family in Paris - via easy recipes and local food guides in France.

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    1. pictaram

      April 06, 2018 at 1:55 pm

      Their work is so amazing! That Fleur d’hibiscus is such an art! Other cakes and pastries also looks great!

      Reply
      • Jill Colonna

        April 06, 2018 at 2:08 pm

        Isn't the hibiscus flower beautiful? No wonder they decided to continue this after St Valentine's.

        Reply
    2. Thomasina

      February 23, 2018 at 7:27 pm

      What an experience to see all the mouthwatering goodies in this establishment and how they are achieved. What a wonderful way to spend Valentine's Day.

      Reply
      • Jill Colonna

        February 24, 2018 at 4:38 pm

        Thanks, Thomasina. It was even better, as it was in advance of Valentine's Day to see what magic they had up their sleeve for a testing and tasting!

        Reply
    3. Jill Colonna

      February 11, 2018 at 6:01 pm

      Thanks so much for your kind words, Betty. It's such an art, isn't it? I adored seeing how this beauty unveiled itself, step by step.

      Reply
    4. Betty

      February 10, 2018 at 10:34 pm

      So much fun to read, Jill! Great work giving us a glimpse of this beautiful creation! This lovely place seems to be able to do so many things, which is a feat indeed in the world of patisseries/chocolateries/boulangeries. Thank you so much for sharing this experience with us!

      Reply

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