Pasteleria Arrese
Chocolate and Vanilla Truffles
Persian
Palmier el Caramelo
Pastel Crema with Citrus Meringue and Chocolate Shell
Cream Pastry
Basque Tart
Pine Nut and Citrus Tart
Located on the pedestrian only Gran Via with an opening hour of 09h00 in the same space it has occupied since 1852, Arrese is widely considered to be the “grand-dame” of Basque Pasteleria and arriving just as metal shutters were lifted the store itself certainly did resemble something withstanding the test of time while the baked goods were themselves hit-and miss.
Now one of several outlets, their boxed chocolates and nougat available even in gift stores at BIO, it was admittedly with some surprise that my early morning arrival was met by Spanish only service, but trying as I might to limit the selection to just a few items it was not long before six pastries were boxed and bagged along with several chocolates intended for myself as well as gifts for others.
Really no different than most in terms of the offerings, several familiar shapes of baked goods and cakes presented alongside cookies in a dazzling array of colors it was with mild weather finally present that seating was found at a bench bordering the brick road and beginning lightly with a cream donut the sweetness was quite limited, the same to be said of a small Gateau Basque that was either overcooked or a day-old with custard that had become gelatinous and hardened.
Improving with a Pastel Crema featuring a crown far shorter than that at Suiza it was with the chocolate shell peeled away that attention was turned to the most unique pastry of the group and with a light orange core not unlike that of a Carballon the layer of pine nuts offered unique flavors of buttered toast atop the bold citrus, each bite compelling me to take another.
Deciding at this point to taste the truffles, both sugar dusted confections featuring a thin outer shell over a core that was creamy and smooth, it was finally in two crispy concoctions that Arrese tasting did culminate, the Persian reference standard with a buttercream center while the Palmier was far too sweet for for solo indulgence beneath a quarter-inch thick shellac of caramelized sugar.
