Claire Heitzler in 5 pastries

purity, sincerity, precision: three words that sum up the world of Claire Heitzler. through her Claire Heitzler & Producteurs project, the chef traces the path of a committed patisserie that celebrates the seasons and those who cultivate them. In her workshop in Levallois-Perret, she advocates a more responsible, less sugary art of dessert, where each ingredient finds its place and tells its own story. More than a style, a philosophy: putting taste back at the center, with elegance and exacting standards. Embark on a journey into the chef's world through 5 outstanding creations.

The most committed creation: La Fleur d'Aphrodite

Created in October 2025, this pastry holds a special place in the chef's heart. Designed for the Pink October campaign, it combines gourmet pleasure with solidarity: "We're joining the fight against cancer, donating 1 euro per pastry to Tout le monde contre le cancer", explains Claire Heitzler. An ode to femininity, it combines crunchy crumble, almond cookie, marmalade and quince brunoise, all carried by a rose mousse.

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The most daring dessert: Coco-Quat

When coconut meets kumquat, the result is surprising and seductive. "I love this dessert because the kumquat is rarely used in pastry," confides the chef. Picked when ripe by Perrine and Étienne Schaller in the South of France, these fruits reveal their full fragrance, far from the usual bitterness. "It's nice to talk about biodiversity, kumquats are like tomatoes, each variety has its own typicity." Combined with the round sweetness of coconut, the citrus fruit finds an unprecedented balance.

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The most timeless creation: Racine

A signature of the house since its opening, Racine is a reassuring classic. Chocolate and vanilla, two universal flavors, meet with subtlety. "It's a little cake I created when the boutique opened, and I sell it all year round," says the chef. Beneath its evocative name - a nod to the earth and the house logo - lies a cocoa bean crunch, a soft cookie, a chocolate mousse with very little sugar and a creamy vanilla heart. A game of balance that appeals to all generations.

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The most festive dessert: Sucre d'Orge

For Christmas, Claire Heitzler chose a playful shape that evokes childhood. "It was important to me that this log should appeal as much to children as to the whole family." Beneath its barley-sugar exterior, this chocolate dessert defends a rare lightness. Crisp feuilletine, chocolate cookie, creamy dark chocolate and milk mousse make up a log that's both gourmet and airy: the perfect way to end a festive meal with sweetness, without heaviness.

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The most fragrant creation: La Fleur de Figuier

with this creation, the chef celebrates a delicate, multifaceted fruit. Working hand in hand with Pierre and Arthur Baud, producers of some thirty varieties of fig, she plays with textures and seasons. "Throughout the season, we'll use different varieties that will evolve, allowing customers to discover different colors and flavors."

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Here, figs converse with Japanese knotweed honey harvested by Miellerie Damine: floral, fragrant and slightly bitter, it adds a unique depth. Above an almond shortbread, cookie, marmalade and mousse, a small "garden" of fresh figs culminates to sublimate the whole.