Exceptional Pastries

This event menu is in addition to the delicacies available in all Café Kitsuné outlets: lemon cake, fruit financier, brownie, cookies, for the travel cakes menu. The Café Kitsuné Louvre selection of plated desserts includes Pol Sésame, with black sesame nougatine, lemon mousse and cream, miso caramel, Dacquoise hazelnut with coconut cream, vanilla-pecan tart, Genmaïcha flan and pistachio tart. Delights to be enjoyed with Café Kitsuné's signature drinks, speciality coffees and teas, black, green, chai or matcha.

Our recipes

Prepare the baking tin and greaseproof paper. Preheat the oven to 150°C. In a saucepan, mix the Philadelphia, butter and milk over a medium heat until smooth. Separate the egg yolks from the egg whites. Beat the egg yolks with 30g sugar and fold into the mixture. Sift the flour and cornflour mixture and add to the mixture, stirring carefully to avoid lumps. Pour in the lemon juice and zest. In a separate bowl, beat the egg whites until stiff, gradually adding the remaining sugar. Gently fold the stiffly beaten egg whites into the mixture in three batches. Bake in a bain-marie for 80 minutes at 150°C without opening the oven door. Wait for the Japanese Cheesecake to cool before serving.

Preheat the oven to 180°C Add the melted dark chocolate to the melted semi-salted butter Beat the eggs with the sugar and gradually fold the mixture into the chocolate and melted butter while continuing to mix. Add the flour and vanilla pod, stirring to avoid lumps. Pour the mixture into a tin and scatter the pecans over the top. Bake in the oven at 180°C for 20 minutes. Serve warm or at room temperature

The first step is to prepare your homemade icing by mixing 100g fromage frais, 25g sugar, 1 teaspoon lemon juice and setting aside. Next: - Preheat the oven to 170°C, - Whisk the eggs in a bowl, add the cane sugar and mix well, - Grate the carrot, - Add the grapeseed oil and stir well, then add the grated carrot and... mix again! - Sift the cake flour, - Pour the sifted cake flour, bicarbonate of soda, baking powder and cinnamon into the mixture and stir, - Once well mixed, chop the walnuts, add them and mix coarsely, - Line a round tin with baking parchment and pour the mixture into it. Bake at 170°C for 50 minutes, - Unmould the carrot cake, wrap it in plastic wrap and leave it at room temperature for 30 minutes, - Cut into 8 pieces, then spread your homemade icing over the top and chill in the fridge for 20 minutes, - Once the icing has set, cut the slice again, chop the walnuts and pistachios, then top the cake!