Miss Pirisi de Sydney - Pâtissière

Miss Pirisi de Sydney - Pâtissière Sydney, Australian expatriate and Ferrandi (Paris) trained patissiere. Brand creator of MadCharlotte patisserie located in Paris.

Fonctionnement normal

Ouh la la!!! MadCharlotte cakes feature in the photography of the famous and very s*xy photographer @nicolasbets_photogr...
20/04/2019

Ouh la la!!! MadCharlotte cakes feature in the photography of the famous and very s*xy photographer @nicolasbets_photographe

Limited copies sold at @yellowkorner_official stores. WOW! 🤩

Stylist @sarah_desdehau Delivery @bellboyfrench Models @charlotte_meq Hair and Makeup @luc_drouen

Avec l'arrivée des beaux jours, YellowKorner a le plaisir de vous faire découvrir les nouvelles œuvres délicates de Bernhard Hartmann ainsi que les fabuleuses mises en scène de Nicolas Bets.

Ces deux artistes nous livrent une nouvelle série de photographies, et fêtent ainsi l'arrivée du Printemps en nous offrant des clichés évocateurs, donnant naissance à un univers fleuri et débordant de couleurs ! 😃

https://bit.ly/2RuXBB2

Rendez-vous avec MadCharlotte aujourd'hui et demain. Ouh la la!!! 😍 Mais où? @salonsurcourversailles Vous pouvez nous tr...
22/12/2017

Rendez-vous avec MadCharlotte aujourd'hui et demain. Ouh la la!!! 😍 Mais où? @salonsurcourversailles

Vous pouvez nous trouver dans la Cour des Senteurs juste à côté du Château de Versailles. Échappez-vous des touristes et du froid pour découvrir l'espace cosy du Salon sur Cour.

Rose Couture, where it began | madcharlotte
29/10/2017
Rose Couture, where it began | madcharlotte

Rose Couture, where it began | madcharlotte

A creative pursuit was the goal coming to France. It was either fashion design or patisserie. I'd attended the opening days at elite fashion schools in Paris in...

🇦🇺The first article and interview with MadCharlotte. Yay! I hope it provides an interesting read. The beautiful Australi...
14/05/2017
Artists on the Couch: Gabriella Pirisi - Pâtissière and Founder of MadCharlotte

🇦🇺The first article and interview with MadCharlotte. Yay! I hope it provides an interesting read.

The beautiful Australian author and novelist, Laura Rahme, contacted me not long ago for an article for her blog.

http://teranga-and-sun.blogspot.fr/2017/05/artists-on-couch-gabriella-pirisi.html

Laura Rahme (Amazon): Julien's Terror, The Mascherari, The Ming Storytellers, and soon her 4th novel Chantilly - A Tale of Careme.

🇫🇷 Une petite nouvelle pour votre Dimanche. Le premier article et entretien avec MadCharlotte. Yay! J'espère qu'il offre une lecture intéressante.

La belle auteur et romancière franco-australienne, Laura Rahme, m'a contacté il n'y a pas longtemps pour un article pour son blog.

Les livres de Laura Rahme (Amazon): Julien's Terror, The Mascherari, The Ming Storytellers, et bientot son 4eme roman "Chantilly - A Tale of Careme".

The official blog of French-Australian historical novelist, Laura Rahme.

"Grafitti" entremet cheesecake by miss pirisi. The interior is a mousse lime cheesecake with a centre of red fruits. The...
08/02/2016

"Grafitti" entremet cheesecake by miss pirisi. The interior is a mousse lime cheesecake with a centre of red fruits. There are two glazes here, a red glaze splashed over white. #cheesecake #grafitti #entremet #madcharlotte #glacage #patisserie #versailles #frenchpastry #instagram #versaillessaintlouis

A night at Le Meurice in Paris simply for it's desserts is a "die-&-go-to-heaven" experience. Anyone who knows me knows ...
22/12/2015

A night at Le Meurice in Paris simply for it's desserts is a "die-&-go-to-heaven" experience. Anyone who knows me knows that Cedric Grolet, Chef Patissier of Le Meurice is one of my Gods in patisserie. I had the privilege to get the inside scoop on how each dessert is made, followed by a tour of the kitchens which cover 2 floors, plus a peak into a secret dining room reserved for special guests. Thank you to Sous Chef Patissier, Maxime and Chef de Partie, Francois for just an amazing experience and for sharing your knowledge. I've noted a few petits astuces pour moi meme. Merci beaucoup. #lemeurice #lemeuriceparis #dorchestercollection #cedricgrolet #patisserie #paris #ferrandi

I'm using my super strong woman powers to bring peace to the world. And I so wish that every one of my petits gateaux ca...
25/11/2015

I'm using my super strong woman powers to bring peace to the world. And I so wish that every one of my petits gateaux can bring just that little more peace.

Here it is, my I LOVE PARIS petits gateaux:
Chocolate orange infused ganache mousse. In the heart is a sweet salty citrus-zesty caramel. This little mousse sphere is then placed over a chocolate sablé biscuit, and in betwen is an orange liqueur Aperol marmelade.

PEACE & LOVE. I LOVE PARIS. I LOVE YOU.

I'm a patissier by trade and a photographer at heart. I have many ideas for great photos but my lack of experience (almo...
01/09/2015

I'm a patissier by trade and a photographer at heart. I have many ideas for great photos but my lack of experience (almost zero) with a camera makes it difficult to develop my ideas. Carla Coulson, the Australian photographer is my guide to the kind of photos I'd like to do. I love photography in motion, and I love what she does with motion. I have a particular interest in artisans in the kitchen, watching them work is fascinating. An artisan who is skilled and passionate brings about a certain.... je ne sais quoi. Chefs, pastry chefs and boulangers.. there is a certain s*x appeal .. perhaps it's people working with food. Food p**n they call it, non? A whole Nigella Lawson thing happening.
That's why when our new boulanger, Mick, a Frenchie with Italian origins started at Chez Olivier, I knew he's the perfect model/muse for my Carla inspired photos. So after I packed up my pastry briefcase, I opened up the Nikon one and started shooting at Mick!

P.S My photos are not at all perfect, I don't know how to take pics in motion. I'll need to sign up with Carla for that. But for now, I couldn't miss the opportunity to pin up Mick, the camera is loving the tattoos and that smile!!!

I did it!!! My very very first French Diploma. I'm officially a French Patissier. Yay!!!
08/07/2015

I did it!!! My very very first French Diploma. I'm officially a French Patissier. Yay!!!

Happy Mother's Day in France! Gateau by Miss Pirisi: raspberries perfumed with essence of rose, cream of rose compliment...
31/05/2015

Happy Mother's Day in France! Gateau by Miss Pirisi: raspberries perfumed with essence of rose, cream of rose compliments a raspberry coulis-jelly, a bavaroise cream cheese zests of lime mousse adds freshness lifting the rose, and for a texture more rockn'roll a crispy biscuit base sablé (sandy) Breton coated with a discreet layer of white chocolate.

Decor: glacage 'framboise', 2 rose petals, 2 fresh raspberries, pâte sucre flowers, and leaves of silver.

Le gateau: Des couche des framboise parfumer avec essence de rose, cremeaux rose compliment la couche de coulis framboise, pour la fraîcheur une crème chantilly fromage blanc bavaroise avec zestes de citron vert sur une biscuit sablé Breton qui a une fine couche de chocolat blanc.

Photos taken with an iPhone.

Chez Miss Pirisi: Swimming in a sea of French desserts (instead of Bondi Beach), an Aussie gal craves an Aussie Pav ever...
13/04/2015

Chez Miss Pirisi:

Swimming in a sea of French desserts (instead of Bondi Beach), an Aussie gal craves an Aussie Pav every now and then.

Pavlova "Ana" is not traditional in her construction:
Ana (for Ananas, French for pineapple) is made of two layers of meringue disks, in between is an onctueuse lemon cream curd, grains of bourbon vanilla whipped up in French and Italian cream that is sprinkled over with pecan shavings. Decoration, pineapple pieces and apples frites. For the cross section it's pecans simply for a colour contrast of the photo. #australia #pavlova #pineapple #misspirisi

Bonne degustation!

I thought something was missing from my pâtisserie set...... The perfect pair of Christian Louboutins.
27/03/2015

I thought something was missing from my pâtisserie set...... The perfect pair of Christian Louboutins.

Miss Pirisi's Menthe-Chocolat, the After Dinner Macaron. And after dinner it is, the lighting in the kitchen is not favo...
24/09/2014

Miss Pirisi's Menthe-Chocolat, the After Dinner Macaron. And after dinner it is, the lighting in the kitchen is not favourable and i'm still learning this fancy camera (shutter speed, ISO, etc) so the photos are perhaps not as sharp as I'd like. This macaron saveur however is very sharp, a mint cream with shrapnel of dark chocolate throughout. Get 27, a French green liqueur lightly colours but doesn't perfume enough so I've added a few drops of mint essence, the french call it an "exhausteur de gout". The paint brush effect, well, that's something I'm trying on.

Merci to mon cheri for all your help in preparing for Miss Pirisi's first ever event, La Parisienne, for the 30 Telelang...
14/09/2014

Merci to mon cheri for all your help in preparing for Miss Pirisi's first ever event, La Parisienne, for the 30 Telelangue gals who ran the event. I had him running around from Paris to Versailles finding me the right colour and size ribbon (I even sent him back because a red ribbon was "too orange, let's do black. Go! Go! Go!"), then chasing red flowers from store to store, then we needed more bags, he even tied little knots and bows to make the precious macarons secure and pretty, and finally the delivery to Champs-Mars Tour Eiffel. Bravo mon cheri, merci beaucoup. Thank you to the gals at Telelangue, you made my day. Cheri, il est un peu fatigue (je le stresse beaucoup je pense cette semaine) donc je vais lui servir un bon apero ce soir.

Congratulations!!! The event, La Parisienne is in support and raising funds for breast cancer research. I didn't run thi...
14/09/2014

Congratulations!!! The event, La Parisienne is in support and raising funds for breast cancer research. I didn't run this year but very happy to supply the little goodie bags for the girls of Telelangue. Promise, will run next year!!!

Miss Pirisi at her first event, La Parisienne. Go girls!!!
14/09/2014

Miss Pirisi at her first event, La Parisienne. Go girls!!!

Chez PIRISI: Controversial Caramel, perhaps you can see why. The shock of horror on my Frenchman's face on seeing my "to...
05/09/2014

Chez PIRISI: Controversial Caramel, perhaps you can see why. The shock of horror on my Frenchman's face on seeing my "tortured" macarons was not what I was hoping for. How could I do such a thing to a darling French dessert.
Well... you're welcome to "NOT Like" either.

I created a sheet of dry caramel (toffee) then crushed it like glass and over each macaron I put a piece of it. The caramel then melts into the macaron shell burning a volcanic form. Each macaron takes on its own creating individual personalities. I like it. Biting into the macaron is an excitement of textures: a crunchy shell is met by a gooey lava toffee and then the ooodles of love caramel cream. Maybe I should call it The Tortured Caramel.

My Frenchman gives two thumbs up for texture and deliciousness. The appearance is admired by the artist only.

Chez PIRISI: "Café Sydney". I've been dying to attach that name to something, so let it be to my coffee macarons. Unlike...
05/09/2014

Chez PIRISI: "Café Sydney". I've been dying to attach that name to something, so let it be to my coffee macarons. Unlike strong black expresso coffee that is tradition of Italy or France, Australian coffee drinkers are more into their cuppuccinos, lates, flat whites, that sort of thing. However, it has been 5 years since I sipped Australian coffee culture, perhaps things have changed. For now, a reminiscent creamier coffee of my days in Sydney in the form of macarons satisfies me just as it did then. Coffee anyone? #macarons

Maison PIRISI: Pistache décortiquée, pistachios shelled. Maybe it's that earthy Australian in me that loves pistachios i...
05/09/2014

Maison PIRISI: Pistache décortiquée, pistachios shelled. Maybe it's that earthy Australian in me that loves pistachios in their not so perfect green form but prefers to see their inner earthiness of red tones when naked from their shell. #macarons

Maison PIRISI: A chocolate temptation and intimate moments. A chocolate ganache would have to be one of the simplest rec...
26/08/2014

Maison PIRISI: A chocolate temptation and intimate moments.
A chocolate ganache would have to be one of the simplest recipes. What makes a ganache is the quality of the chocolate used (and the cream) and when it's good it's pure luxury. #macarons

Maison PIRISI: For your eyes only. Creme au beurre "Bourbon Vanille" macarons.#macarons
26/08/2014

Maison PIRISI: For your eyes only. Creme au beurre "Bourbon Vanille" macarons.#macarons

I had to be patient to see Carla Coulson, she was on tour in Puglia doing the Caravan photo workshop, so you can imagine...
21/07/2014

I had to be patient to see Carla Coulson, she was on tour in Puglia doing the Caravan photo workshop, so you can imagine I was very excited to see her back in Paris, that is before she leaves for Greece this week. That lucky gal!. Carla enters les etoiles manquante cafe in le marais holding something very glam in her hands. She hands me this gorgeous bright pink box tied with a gorgeous silk ribbon..... Oh it feels like my birthday!! It has been such a pleasure to have this experience with Carla. I'm sad that it's over already. However, I'll be finding excuses to see her again....many, many cakes coming her way!!! I love you Carla. ###

If you want to do a photo shoot with fashion/lifestyle/travel photographer, Carla Coulson, to be a model for a day for personal or glam up your brand you can find her on Facebook, Carla Loves Photography and website, www.carlacoulson.com.

Maison PIRISI: Charlotte is boxed and ready for birthday celebrations this weekend, and she's not just any Charlotte, sh...
05/07/2014

Maison PIRISI: Charlotte is boxed and ready for birthday celebrations this weekend, and she's not just any Charlotte, she's my very first paid order. A little quiet "Yay" for me. "Yay".

"Pan pan pan... Qui est là ? C'est la p'tite Charlotte. Pan pan pan...  Qui est là ? C'est la p'tite Charlotte J'aurais ...
27/06/2014

"Pan pan pan... Qui est là ? C'est la p'tite Charlotte. Pan pan pan...
Qui est là ? C'est la p'tite Charlotte
J'aurais besoin d'un rouleau. Pour faire mon gâteau. J'en n'ai pas, j'en n'ai pas. Débrouille toi comme ça."

My petite (tiny) Charlotte by French singer, Henri Dès sings: "Knock knock knock... Who is there? It's the tiny Charlotte.
I will need a rolling pin. To do my cake. I don't have any. So I must do without."

Is tiny Charlotte with her rolling pin the inspiration for the French classic cake, Charlotte? Who knows.

What I do know is that Charlotte, the cake, is appreciated by the French for its "légèreté", its lightness. Sponge finger biscuits, strawberries and strawberry mousse.

My inspiration came from a recipe in SAVEURS magazine (pictured). I did my own take on les petites Charlottes: Biscuits à la cuillère (recipe for sponge finger biscuits) as the base, the strawberry and almond mousse (recipe pictured), and I replaced whole strawberries for a strawberry gelee (strawberries made into puree), then I piped what's called "rosace", a rose shape chantilly (35% cream) with rose syrup and essence. Heavenly fragrant! Floating on air...... Then of course my petite Charlotte wears a rose petal.

It's here! My first little promo cards :-) Yipeee.. !!!Details are on the back, of course I did not forget that ;-)[Back...
26/06/2014

It's here! My first little promo cards :-) Yipeee.. !!!
Details are on the back, of course I did not forget that ;-)
[Background: girl on scooter, illustration by Kanako for My Little Box]

Chez PIRISI: Modeling today is an apricot & coconut combination the latest thing this season. It's all about the apricot...
26/06/2014

Chez PIRISI: Modeling today is an apricot & coconut combination the latest thing this season. It's all about the apricot.

This recipe I took out of The best of Claire Heitzler, I just hope I did it justice. Her recipe is for an entremet (18cm dtr.), and I needed to adjust this to les petits gateaux size (8cm)... There are certainly adjustments (which I'll include on the blog) that I must make to this recipe but for the first time I'll pardon myself.

The fruits and vege people who sold me the abricots were "tres contente" and very surprised to receive their made over apricots. Who better to thank than those who supply you with the very best ingredients.

Chez PIRISI: It's a snowball effect. Friends from New York are here in Paris! They're staying at the DUO hotel in Le Mar...
16/06/2014

Chez PIRISI:
It's a snowball effect.

Friends from New York are here in Paris! They're staying at the DUO hotel in Le Marais (4th) district and they've asked for me to come by with some Miss Pirisi patisserie.
New Yorkers..... What to make for New Yorkers??? Well, it's summer in Paris so we want fresh and light and something to show off this season's produce, also something perhaps a little quirky.

Snowballs are made up of coconut cream mousse (noix de coco), a note of rose through a raspberry cream mousse and raspberry (framboise) jelly. Snowballs rest over a coconut biscuit base et voila!

It was in the DUO hotel lobby where we were indulging in SNOWBALLS when hotel staff came over curiously ...one by one ...it was a snowball effect. Just as well I had enough snowballs to throw around! #hotelduoparis #lovemyjob #snowballs #patisserie

Casa PIRISI.
09/06/2014
When life gives you lemons put a cherry on top!

Casa PIRISI.

Cream of lemons flavoured with Italian liqueur, Limoncello - YUM! over a biscuit base reinvented from French biscuit favourites (speculos & petit beurre) which are crushed and thrown together w...

Casa Pirisi: Cream of lemons flavoured with Italian liqueur, Limoncello - YUM! over a biscuit base reinvented from Frenc...
09/06/2014

Casa Pirisi: Cream of lemons flavoured with Italian liqueur, Limoncello - YUM! over a biscuit base reinvented from French biscuit favourites (speculos & petit beurre) which are crushed and thrown together with shavings of roasted coconut and melted butter. Press it. Cool it.
And like all good things in life add the cherry on top.

The WHITE HOUSE PIRISI: Barack Obama, Queen Elizabeth and Prince Charles are all in town this evening and at this very m...
05/06/2014

The WHITE HOUSE PIRISI: Barack Obama, Queen Elizabeth and Prince Charles are all in town this evening and at this very moment dining in chic restos in Paris. I wonder what's on the menu? I mean for dessert.... English Trifle? New York cheesecake?

Well my contribution to 70 years since D-Day is of course to the dessert menu. To honor the hearts and stomachs of the allies, at Chez Pirisi it's a New York cheesecake with a French cherry surprise interior. The cherries are kinda special, they were hand picked at mon cheri's family home over the weekend. Here we all are.... except for me, I'm behind the lens. I did some cherry pickn too!

Who says the biscuit base has to be on the bottom of a cheesecake. A lot has changed in 70 years.

Here's to all those who gave their lives and saved lives for our freedom.

Will she make it? Will she not? Will she make it? Will she not?....Should she quit? Should she keep going? I'm running o...
04/06/2014
Who will be the next Aussie pâtissière in France?

Will she make it? Will she not? Will she make it? Will she not?....Should she quit? Should she keep going? I'm running out of petals. I need answers.

It's not easy to be an Australian chic at the age of somewhere in my 30's and to be a debutant in patisserie in France, specifically in Paris. No one will give me a go. I'm not experienced enough I...

Chez Pirisi: Loving sweet juicy strawberries and simple dessert recipes. So let's start. A heap of Gariguette strawberri...
01/06/2014

Chez Pirisi: Loving sweet juicy strawberries and simple dessert recipes.

So let's start. A heap of Gariguette strawberries crushed to puree but not too smooth as we want some animation in the mousse, then sweetened with condensed milk. For the moussy texture it's cream (35%) and couverture white chocolate whipped to pleasurable soft moussiness and that's folded in with the strawberry puree. No castor or icing sugar needed. This is the season (month of May in France) where strawberries are their sweetest.

If this dessert is going to be standing up straight and not collapse into a mousse blob then I add gelatine.

The "velour" coating is DecoRelief white cacao butter spray. It was a last minute decision to do this, I think it works. Initially it was just a pink block. Voila. C'est un peu decoratif.

Adresse

Paris

Heures d'ouverture

Mercredi 10:30 - 20:00
Jeudi 10:30 - 20:00
Vendredi 10:30 - 20:00
Samedi 10:30 - 20:00
Dimanche 10:30 - 20:00

Notifications

Soyez le premier à savoir et laissez-nous vous envoyer un courriel lorsque Miss Pirisi de Sydney - Pâtissière publie des nouvelles et des promotions. Votre adresse e-mail ne sera pas utilisée à d'autres fins, et vous pouvez vous désabonner à tout moment.

Contacter L'entreprise

Envoyer un message à Miss Pirisi de Sydney - Pâtissière:

Services De Nourriture Et De Boissons á proximité