Brian Joyeux
Coffee Macaron
Strawberry Financier
Chocolate Chip Hazelnut Cookie
Kugelhopf
Vanilla Brioche Pudding
Caramel Chocolate Fondant
Apricot Tart
Baba Au Rhum
Located on upscale Congresstraat in Brussels, and home to pastries that many consider to be the best country wide, Brian Joyeux Patisserie could almost be passed by those unaware of the talent lying within its confines, a mere two stairs above street level seeing several European classics raised by a much greater degree.
Combining the storefront with the workshop, Chef Joyeux busy at work with a rolling pin during much of the time spent perusing options while speaking with the store clerk, an early arrival found the shop open just minutes at 09h05 and with a bevy of options already decorating glass shelves and the windowside the promise that even more would be available later did indeed prove quite tempting, though in reality a Baker’s Half-Dozen plus a gifted Macaron would prove a rather daunting amount of sweetness in a day that also included lunch at Hof Van Cleve.
No doubt an impeccable array, some of the items already accounted for in outgoing orders later discovered to be sold at Laurent Gerbaud, it was with a few favorites immediately optioned that further decisions were deferred to the Chef and his Assistant, the Chocolate Fondant filled with liquid Caramel still mesmerizing nearly twelve hours later with a cup of Coffee back at the Hilton Hotel.
Pricey compared to others, though still a bargain when compared to Paris, London or many major Metros back in the United States, tastes following the delicate Macaron sampled in-store began with a buttery Financier dense with Almond Flour beneath poached Strawberries and progressed nicely into Vanilla Bread Pudding that somehow managed the rare feat of being completely soaked with Custard while still maintaining a bready texture with occasional pieces of dried fruit dotting the interior here and there.
Admittedly a bit let down by a cookie, the Dark Chocolate nicely melted but the center cooked too hard, better bites were found in the elegant Apricot Tart whose light charring helped offset some of the sweetness, dried pieces of the same fruit found in a Kugelhopf that was actually still ‘wet’ within its wispy center despite a perfect golden exterior, the Baba au Rhum absolutely sopping with Simple Syrup and Booze beneath a cloud of Cream and Citrus shavings.
www.brianjoyeux.be/