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Delysèes (Make your own éclair + Mini Collection) : Toronto, Canada

Delysèes (Make your own éclair + Mini Collection) : Toronto, Canada

Name: Delysèes
Address: 780 King St W, Toronto, ON M5V 1C9, Canada
Website: Website
Phone: (416) 360-0095
Wifi: No
Tender: Debit, Credit, Cash
Neighbourhood: King West
Type: Pastries/Bakery

Delysèes is a modern French pastry shop located in Toronto’s King West neighborhood. Known for their macarons, éclairs, and croissants they recently launched a new Summer Rendezvous Menu of mini desserts which include miniature sized choux, cheesecakes, tarts, éclairs, cakes, and a macaron infused with Brut Lot 4 sparkling wine from The Grange of Prince Edward County Winery. I was really excited to be able to attend a tasting of this new collection. Especially since mini items always taste better, right?

Delysèes: Summmer Rendezvous Menu: Sweet Caramel Mini Choux, Passion Fruit Cheesecake, Strawberry Cheesecake, Blackberry Cheesecake, Raspberry Cheesecake
Delysèes: Summmer Rendezvous Menu: Sweet Caramel Mini Choux, Passion Fruit Cheesecake, Strawberry Cheesecake, Blackberry Cheesecake


Delysèes: Summmer Rendezvous Menu: Mini Chocolate Praline "Rocher", Fresh Lemon Tart with Italian Meringue, "Intense" Madagascar Vanilla Mini Chox
Delysèes: Summmer Rendezvous Menu: Raspberry Cheesecake, Mini Chocolate Praline “Rocher”, Fresh Lemon Tart with Italian Meringue, “Intense” Madagascar Vanilla Mini Chox

Each mini dessert is expertly crafted and made in-house. Every detail has been accounted for from a single passion fruit seed placed on top of each mini passion fruit cheesecake using tweezers to edible gold foil which adorns the mini choux.

Truthfully, I’m not sure which of the mini collection I like best. It’s all too delicious.

The mini cheesecakes are not overly dense taking on a lighter texture and taste and sit upon a cinnamon graham base. They are topped with an intensely flavored fruit reduction jelly and then garnished with quarter sized slivers of fruit.

Then there was the lemon tart, which consists of a shortbread tart base filled with lemon curd and topped with Italian meringue. It has just the right balance of tartness and sweet and the meringue has been perfectly caramelized.

I was particularly interested in trying their Praline “Rocher”, which is clearly inspired by the hugely popular Ferrero Rocher chocolates wrapped in gold foil. Made up of chocolate, hazelnuts, and praline everything is made in-house (no Nutella here). It’s much softer, and lacks the crunch of the outer shell like a Ferror Rocher and is filled with a hazelnut praline mousse instead of Nutella and a single hazelnut. It’s good, and it tastes like Ferrero Rocher’s more sophisticated cousin.

Originally the new mini collection was slated to be a limited run only to be offered until the end of September, but I’m told by Fred, the owner of Delysèes, that due to the popularity and incredible reception of the new line that he will keep them as part of his permanent collection of offerings. Each one sells for $2.50 CDN+tax, which makes for a nice and affordable treat. The city needs more mini dessert options that can be purchased on the spot, because often there are times when all you want is a small bite of something sweet without having to buy a massive piece of cake. The small sizes also allows you to try multiple types of desserts and flavors without going into sugar overload.

Delysèes: Pistachio Croissant
Delysèes: Pistachio Croissant

While I am here I also sample one of their famous pistachio croissants ($4.95 CDN + tax), which is easily one of the best, if not THE BEST, pistachio croissant in the city. It’s incredibly flaky and filled with pistachio paste that has been imported from Italy. In addition to being available directly at their shop their pistachio croissant is also wholesaled to select independent coffee shops across Toronto. In fact, if you’ve ever had a draw-dropping tasty pistachio croissant at a coffee shop in Toronto, it was probably a Delysèes pistachio croissant you were eating.


Delysèes: Chefs + Owner demonstrate how to make an eclair
Delysèes: Chefs + Fred Naggar (Owner) demonstrate how to make an éclair

I was also excited to have been invited to an evening where we could make our own éclairs. Step-by-step they took us behind the scenes and demonstrated how they make their éclairs, which they are known for across the city. It was amazing to see the level of detail and care that is taken in their process and to have had the opportunity to try my hand at making my own éclairs.

From start to finish we piped, glazed, rolled and colored marzipan, and decorated our very own delicate little French pastries. What stood out for me was their use of marzipan, which they import from Italy, as the topping for their éclairs. Traditionally éclairs are topped with fondant, which if I’m being perfectly honest is something I hate. While fondant looks beautiful, it tastes absolutely disgusting, so their use of marzipan was automatically a win in my eyes. Fred explains their choice to use marzipan due to a nicer mouth feel and less sweetness in comparison to fondant. It also acts as an effective way to help keep the éclairs soft and lock in the moisture.

So, below is the final result of the éclairs that I made that evening. While clearly not as beautiful as the ones that their expert pastry chefs make in-house it’s not too bad for an amateur, right?

Delysèes: my èclairs from Make your own èclairs night
Delysèes: my èclairs from Make your own èclairs night


Disclaimer: This post was not sponsored, however the meal/items were complimentary. All opinions expressed are my own. All menu offerings and prices are accurate as of time of posting, please refer to restaurant/shop for most up to date information.

*All images are copyrighted Allons.Y Styling & Photography. Please do not use or re-post without written consent and provide credit where applicable.


  • Taku

    July 13, 2016

    Sounds like a great evening! I found this place out a few months ago as I walked along that King Street stretch. It was a great discovery indeed; their croissants were fantastic—although I didn’t have the pistachio one. The almond and regular versions were one of the better ones I’ve had in the city. Your eclairs look great too, congrats—looks like it would have been fun to make! – Taku/

    • allons.y

      July 22, 2016

      Thanks Taku! Ironically I’ve never tried their almond and regular croissants so I’ll have to test them out next time. You definitely need to try the pistachio though! 🙂

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