Denis Daubos is a man who lives to the rhythm of the seasons, a craftsman resolutely turned towards nature who for this autumn marvels at the beautiful pears, apples and other prunes. He is currently selling simply divine desserts such as the “Vintage” entremets which is a chocolate cake from Cuba combined with a vintage Armagnac from Perquie, Ferme Le Peyron. Every six months Denis Daubos will honor a domain and therefore a different Armagnac in this succulent entremets.
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“Crazy pear” desserts, “Pommeaux prunes” desserts are also on display in November. Two very nice achievements.
For the “Madly Pear” we are on an almond shortcrust pastry, almond cream with poached and raw pears, almond cream with low temperature praline, pear coulis without forgetting the biscuit soaked in pear juice and pear brandy, just that!
As to “Prune apples” (gluten-free) you will find a crispy hazelnut praline biscuit with corn flakes, a sponge cake with a few notes of cider and calva, an apple cream with diced apples and again a little cider to finish with a prune cream .
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Gascon chocolate and Liège sweets, to be tested urgently
At Daubos there are certainly good cakes but also of course good, even very good chocolates. Special mention for “PPS”, pure and simple praline sweets. Chocolates for purists in both dark chocolate and milk chocolate. Addictive sweets. You will also find the timeless brandy chocolate candies from Maison Brana in the Basque Country.
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By “throwing” an ear to the program of the day, Denis Daubos explains in detail how to work with fruits and chocolate at home with the means at hand for a top result. It’s up to you to test desserts and other sweet treats like a professional.