The refined pastries of Nour Kandler, from La Garenne-Colombes to Paris and her workshops

We're off to discover the creative, gourmet pastries of Nour Kandlar, a pastry chef who deserves to be recognized for her talent. But don't come here for nothing, as Nour doesn't have a boutique or shop windows. Instead, she offers her beautiful creations on a made-to-order basis, to be picked up at her workshop or at the Gare Saint Lazare by appointment. So, if you feel like sampling one of her magnificent cakes, just think ahead and order in advance on her website or Instagram page.

Nour Kandler 's mastery of the art of pastry-making has been impressive ever since she embarked on a new career in London during a period of confinement. Based in La Garenne-Colombes, she has developed a personal, subtle and textured pastry universe, which can be seen in her delicate entremets, savory tarts, crunchy Paris-Brest with an addictive homemade praline center, melt-in-the-mouth travel cakes and signature cookies, all available to order.

Among these entremets, the fraisier and its rhubarb and raspberry versions reveal a controlled freshness: diplomatic vanilla cream, lime spoon cookie, intense fruit confit, fresh fruit and airy chantilly. For our part, we fell for the soft acidity of the rhubarb version, which we warmly recommend. For lovers of contrasts, the raspberry version blends vanilla, cardamom and raspberry confit with rare elegance. Sizes range from 4 to 10 slices, with prices between €48 and €85, depending on format.

The tarts reveal more daring combinations: strawberry, lime and coconut in a perfect sweet pastry; matcha and raspberry in a tangy, herbaceous balance; or lemon-mint meringue, a refreshing variation on the classic lemon meringue. Another highlight is the raspberry pistachio tart, made exclusively with Iranian pistachios, available in 4 to 8 portions for €40 to €70. Of course, Nour's creations vary according to the fruits in season: strawberries in spring, pears and lemons in winter, we're sure to enjoy them whatever the time of year, but we have to admit, spring and the arrival of strawberries are a real treat.

The Paris-Brest, available in hazelnut or pistachio & orange blossom versions, is surprisingly crisp, hidden beneath an impeccable choux pastry. We loved both versions, which are full of praline, as our photos show. Special mention goes to the Choux Crown fraise pistache, a gourmet jewel combining praline chantilly, pistachio cream and fresh strawberries. Prices start at €9.50 individually.

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Travel cakes, often overlooked, take on a whole new dimension here: pistachio raspberry or rhubarb vanilla, not to mention an astonishing peanut butter raspberry, each cake combines softness, confit, praline and icing, with an attention to detail you can feel in every bite. It's hard to find better cakes in Paris!

Last but not least, the cookies seduce with their originality. The Dubai Chocolate Cookie, with caramelized kataifi dough, tahini, pistachio praline and dark chocolate chips, breaks the codes of the genre. The selection box lets you vary the pleasures with praline or fruit fillings.

Nour doesn't just treat us: she shares her passion in personalized workshops in La Garenne-Colombes. For half a day (€300) or a full day (€450), you can learn her techniques, including the art of poaching, in a convivial setting. She adapts to all levels and all audiences, young and old alike.

While some may find his pastries a little pricey (and still), note that everything is homemade, from the creams to the pralines, and that, when it's not industrial, comes at a cost. His expertise demands a lot of work, and the result is something to sublimate your table for special occasions. The only regret we have is that she doesn't yet have a physical boutique. You always have to think ahead, so forget about last-minute Paris-Brest on a sudden whim. Instead, we order it and enjoy it afterwards, because beautiful things know how to wait.