5-14-16 / Jean-Philippe Patisserie / Las Vegas, NV

Finding ourselves wandering around the Aria looking for an afternoon treat, we made a bee-line to Jean Philippe Patisserie. Enormous glass cases full of over 20 different types of pastries and sweets. Each individual pastry looked like a work of art and it was very difficult to narrow the decision. Ultimately, we decided on the Imperial and a Nutella Brioche.

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The Imperial was a chocolate mousse cake, filled with a hazelnut cream, over chopped hazelnuts and toffee, draped in a dark chocolate and topped with a white chocolate truffle. Everything (other than the gold saucer) in this image is edible. It was rich, velvety-smooth chocolate studded with crunchy bits of salty and sweet toffee. Luscious and gorgeous to look at and enjoy.

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The Nutella Brioche was a stunning behemoth of soft, buttery pastry that just flaked apart, filled with easily a golf-ball sized portion of creamy, homemade hazelnut chocolate fudge. It was topped with milk chocolate crispy bites. Incredibly fresh and perfectly crafted, with just a light dusting of powdered sugar, I was thankful for the strong iced coffee I enjoyed alongside it to cut through the sweet richness of the two desserts.

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Our friends also enjoyed desserts (from left to right): A Vanilla Egg Custard, Raspberry and White Chocolate Tart, and Lemon Meringue Tart. The egg custard was very mild in ¬†flavor, lacking in strong vanilla or egg flavors, but the crispy and flaky phyllo dough shell, did a nice job counterbalancing the heavy and thick pudding interior. The Raspberry and White Chocolate Tart was stunning in it’s rich and powerful layer of white chocolate beneath the sugar-syrup enrobed raspberries. The punch of tart and sweet fruit rose beautifully above the incredible white chocolate and cakey shell. Easily, my favorite bite of the three options. Finally, the Lemon Meringue Tart had a gorgeous crispy meringue that broke apart from the custardy lemon filling in both texture and taste. Unfortunately, the tart shell was very hard to cut into and made taking a bite of the beautiful pastry quite a feat.

Hard to miss and even harder to pass up, you owe it to yourself to enjoy a feast for both the eyes and stomach.