The history of crème brûlée and our best addresses

Anne Debbasch | 12/31/24, 12:00 PM

A lightly crunchy caramelized surface, crème brûlée sometimes invites fantasy. Traditionally made with vanilla, Chefs are not lacking in imagination when it comes to offering multiple variations. Gault&Millau shares its history and the best addresses of the moment.

Its history lies somewhere between France and Spain, particularly in Catalonia, where traces of the famous Catalan cream can be found as early as 1324. But it seems to have been in France in the 17th century that caramelization was born. François Massialot, chef to the Duc d'Orléans, came up with the idea of heating cream by passing a hot iron over its surface, thus caramelizing the preparation and giving birth to crème brûlée. The basic ingredients are egg yolks, sugar, cream, milk, vanilla and brown sugar, then baked in a bain-marie.

Crème noisette brulée with muscovado and vinegar mâche by Cédric Perret

A contrasting crème brulée featuring hazelnut and muscovado sugar. " I wanted to combine the delicate flavors of hazelnut with the slightly licorice-like sweetness of muscovado. The vinegary mâche contrasts with the smooth, sweet cream," explains Cédric Perret, head pastry chef at Le Clair de la Plume in Grignan. A daring creation that invites discovery.

Charles Coulombeau's sweet potato crème brulée

Enhanced with spices, the sweet potato reveals more of itself, bringing creaminess and silkiness to the dish. " I wanted to offer a new experience while retaining the deliciousness of crème brulée. The sugar crust provides a textural contrast with the creaminess of the crème. The spices - cinnamon, nutmeg, ginger and vanilla - create an unexpected taste that appeals to guests. "A crème brûlée that invites you to travel to Nancy's La Maison dans le Parc.

La Réserve Julie Limont (2)

Crunchy crème brulée with ultra-gourmand caramel by Steve Moracchini

The crème brûlée by Steve Moracchini, pastry chef at Hôtel Belles Rives, Juans-les-Pins, is a regressive celebration of tradition. Flavored with Madagascar vanilla and caramelized at the minute, it's ultra gourmet. " To add a touch of originality and play on contrasts, I added glazed parfait ingots and caramel fleur de sel. "

La Réserve Julie Limont (3)

Crème brulée vanille de ma grand-mère by Rodolphe Regnauld

at L'Auberge du Pont, Pont-du-Château (Auvergne), " This dessert is simple, but it's also an expression of my childhood memories. I wanted to reproduce my grandmother's dessert, using free-range eggs, farmhouse cream and Tahitian vanilla. My aim with this ultra-regressive dessert, made in the family tradition, is to take the time to make it perfectly creamy. "explains Rodolphe Regnauld. An unmissable classic for afficionados of old-fashioned crème brûlée.

La Réserve Julie Limont

Ebony treasure from The Peninsula Paris For Easter, Anne Coruble has created a trompe-l'oeil that's truer than life, with its curves of black garlic and subtle caramelized taste. Beneath a shell of 40% Madagascar milk chocolate, eight cloves enclose a candied black garlic ganache and hazelnut praline. A precious creation that opens without being broken, so hesitant is it to open. Price: 95 euros Pre-order from March 29 and on sale from April 12. The turtle candy box from Manufacture Ducasse Set a course for the Mediterranean with this turtle-shaped bonbonnière made entirely of chocolate, from base to lid. inside are "turtle nuggets" combining vanilla marshmallow and hazelnut praline, as well as coconut praline bells. Price: 67 euros À la mère de famille hens À la mère de famille carries on the tradition with its chocolate hens, available in several sizes and named after the owners and their families who have marked the history of the house (Hélène, Julia, Adélaïde, Jane and Claude). Two recipes: a dark chocolate with woody, earthy notes, and a milk chocolate with milk and caramel accents. inside, an assortment of butterflied praline eggs, praline fritures and dry fritures. Price: 19 to 122 euros depending on format available from March 17, 2025 The Cheval Blanc Paris Easter bell Maxime Frédéric imagines a bell in motion, in homage to Notre-Dame Cathedral in Paris. Its dark chocolate base conceals a tablet filled with vanilla caramel and crispy hazelnut praline. The milk chocolate belfries enclose a praline tablet, while the yoke houses chocolate-coated caramelized hazelnuts. The dark chocolate bell is transformed into a mendiant, studded with dried and candied fruit. Price: 135 euros Edwart Chocolatier Three mischievous animals are part of Edwart's Easter collection: Yara, the lively, inquisitive bird, Eloa, the dreamy frog, and Taïno, the mischievous, playful monkey. All made from Grands Crus cocoa, for a playful blend of indulgence and character. Credit: Edwart Spring takes flight at Waldorf Astoria Versailles - Trianon Palace Eddie Benghanem has created a poetic tribute to spring: a little bird perched on a tree trunk with delicate sugar flowers. inside, an alliance of dark chocolate, chocolate almond cake, dark ganache and crunchy praline. Price: 45 euros Capon Head for Chaponie, where jungle animals come to life in chocolate. Léonard the leopard in milk chocolate, Suzy the zebra in white chocolate, Zoé the bonobo in milk chocolate, Bob the bear in dark chocolate. All deliciously garnished with fried food. Price: 19 euros each Cédric Grolet's trompe-l'œil chocolates Almond, hazelnut, peanut and pecan: five dried fruits sublimated in trompe-l'œil. Beneath a crunchy chocolate shell, a praline made from the fruit in question, with a hint of fleur de sel. Available in S and M sizes. Size S: 30 euros Size M: 50 euros from March 26, pre-order on our website Claire Heitzler's Bibis Chef Claire Heitzler has created three chocolate bears, tenderly nicknamed Les Bibis. Milk, dark or white, each contains an assortment of three-chocolate and praline chips. Cyril Lignac Farm animals take center stage in this collection by Cyril Lignac: hens, pigs and sheep in crunchy chocolate, topped with praline eggs and mini chocolate bears. Available in dark, milk or dulcey versions. Available from March 27 Maison Boissier lace cats This year, Maison Boissier pays tribute to felines with a box of two cats in dark and milk chocolate, finely sculpted and filled with sweet treats. Price: 125 euros Cagnes Sheep, bunny and hen take shape in dark or milk chocolate. Under their shells, a heart of chocolate chips and crunchy marbles. starting at 20 euros Arnaud Larher MOF Arnaud Larher unveils a collection of four whimsical creatures, all topped with fritures. Kim the parrot in white chocolate and Ruby, René the elephant in caramel chocolate, Émilie the gorilla in intense dark chocolate, and Élio the lion in white chocolate and caramel. Prices: from 35 to 64 euros from March 20

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