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La pâtisserie de luxe à Paris

Luxury pastry in Paris

Expertises
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FAUCHON: luxury pastry in Paris

Chocolate macarons, candied chestnuts, gingerbread, biscuits, pure butter madeleines... FAUCHON offers a selection of tasty pastries, to the delight of gourmets. Little pleasures to enjoy for breakfast or as a snack!

The chocolate macaroon according to FAUCHON

FAUCHON revisits this essential French pastry and offers a collection of creamy macarons. Nestled in an elegant case, the chocolate macaroons FAUCHON reveal a melting and rich chocolate heart under their airy shell. We take just one bite!

FAUCHON candied chestnuts

A Turin chestnut candied in a syrup of sugar and Bourbon vanilla, a perfectly mastered glaze... This is the recipe for FAUCHON candied chestnuts , which puts all its excellence at the service of this refined confectionery. These candied chestnuts melt in the mouth, revealing their delicate vanilla flavor.

FAUCHON chocolate madeleines

Light and airy, FAUCHON madeleines are ideal for those little cravings. Individually wrapped, they can be transported anywhere. A pure butter madeleine is the promise of a gourmet snack!

Summary

A selection of FAUCHON delicacies

A selection of FAUCHON delicacies

Discover macarons, the goldsmith of pastry

See our macaron boxes
FAUCHON's answers to your questions

The making of Fauchon macarons takes on its full meaning in the kitchen, where our pastry chefs exercise their passion and bring the greatest care to your pastries.

Prepared with the utmost care and using high-quality ingredients, each macaron is made with respect for tradition and a deep love of savoir-faire.

The Fauchon macaron, 100% Made in France, is made with 3 essential ingredients:

  • almond powder directly from almond trees
  • powdered sugar
  • eggs from free-range chickens

The dexterity and finesse of our chefs reflect the success of our macarons.

The Fauchon macaroon is prepared in two stages:

1) Making the crunchy meringue

First, the almond powder and powdered sugar are combined to form a single, fine, vaporous powder. At the same time, the egg whites are vigorously beaten into a cloud of softness.

Our agile expert then adds the caster sugar to the mixture, and whips it until completely incorporated.

Then it's time to fold in the stiffly beaten egg whites.

Once the recipe is almost complete, our maryse expert arranges the macaroons on a baking tray, with a precise diameter, and moves forward to ensure gentle, controlled baking.

Once baked, our round, smooth shells with a pretty collar at the base are ready to receive the traditional Fauchon ganache.

Fauchon's well-kept secret is now revealed to you, so you can plunge into the heart of our know-how.

2) Adding the sweet ganache

The ganache, a delicious preparation made from liquid cream and butter, is enhanced with syrup for a fruity macaron, or pure cocoa for a chocolate macaron.

The final step is to melt the delicious meringues into the luscious ganache. Our frisky pastry chef then arranges the filling on the soft shells with the utmost care and attention to detail.

Fauchon is one of the leading macaron manufacturers in Paris. Come and discover our gourmet world in our online boutique.

The origins of the macaroon lie in the Middle East, discovered in the Middle Ages by the first European navigators. Although it's difficult to trace the history of this little cake, we do know that it hasn't always had the appearance of the macaron we know today. In the Middle Ages, it took the form of a small round shell, unlike today's macaron, which appears as two shells sharing a charming ganache at their heart.

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