The president of the MOF pastry chefs, Philippe Urraca, very popular recently in France thanks to the television competition Who will be the next great pastry chef, has just opened Profiterole Chérie in the 3rd arrondissement in Paris, which will be an obligatory meeting place for lovers of all things sweet.

Philippe and his team elaborate the profiteroles in real time, right in front of their clients. They come in all flavours, from the classic Ma Chérie (covered in vanilla ice cream and two types of chocolate sauce) to other more original creations such as Paris-Brest with praline. His secret? A careful selection of raw ingredients, the immediacy of the production process and Craquelin, a biscuit made from dark sugar, butter and flour that makes the crust of the pastry a touch more crunchy and caramelised.