I challenge anyone o find me a better Patisserie than Berlin’s Du Bonheur in beautiful Paris. This is a task that is almost impossible. Take the Cannelé, possibly the best sweet ever invented. This is everything a Cannelé should be and more and event beats the Cannel at London’s the Wolseley. The outside made up of a maximum caramelized, crunchy, sticky surface. And the inside, solid custard, flecked with black vanilla seeds, yielding. It’s a creme caramel you can hold in your hand, improved by texture, beveled edges, sharp ridges – pockets of bliss.
Du Bonheur on Brunnenstr. 39 in ever so trendy Mitte for sure is worth the plain ticket to Berlin – By the way: The macarons are almost as good as the ones produced by Pierre Hermé…