It was at Aux Petits Delices that I had my first true French Gateaux. I was in love with a Fraisier - genoise surrounding strawberries in a kirsch cream, an almond fondant on top. I knew it was to be the first of many visits. Sadly, my second trip to this tiny pastry palace left me cold.
Their classic Opera certainly looked gorgeous, but not unlike a buxom minx, style tromped substance. My plasitc utensil easily found its way through the genoise and hazelnut cream, but when I reached the chocolate layer, it felt like I'd hit a brick. As I applied more pressure, the cake layers split. Frustrated, I picked the whole thing up and bit a chunk off. Ehh...too cold. It was like a candy bar wrapped in cake.
(Note: This picture is months old; things may have changed. I hope)