If you want to try Patrick Cederic’s pastries, you don’t need to book a table at the Alain Ducasse restaurant where he is the head pastry chef (although you absolutely can). For takeaway cakes to eat in the park, you can simply swing by his patisserie, which is located just around the corner from Le Meurice hotel. The pastry boutique is devoted to gateaux, from traditional French Madeleines and Paris-Brest to his Instafamous sculptured fruits.

The 24-year-old pâtissier is considered the crème de la crème of the pastry world. In 2018 he was named the Best Pastry Chef in the World by the World’s 50 Best. His Instagram account currently has 1.3 million followers.

Cedric is best known for his hyper-real fruit sculptures, made from lacquered chocolate shells filled with fluffy layers of cream, ganache and poached fruits. The collection includes lemons, pears, apples, oranges, peaches, limes, apricots, cherries, tomatoes, lychees and avocadoes, with each piece of “fruit” priced at $28.

One of his most famous creations, le citron is filled with lemon curd, poached lemons and yuzu ganache coated in a white chocolate casing. The dappled skin is achieved with a lemon sugar spray, finished with a golden airbrush.

Cederic’s la fraise is filled with strawberry ganache and strawberry compote.

Modelled on a Williams pear, this dessert is filled with pear ganache, pear jelly and a pear compote spiked with subtle juniper notes.

Alongside fruit, Cedric also makes nuts. His noisette is filled with a hazelnut ganache, caramel, hazelnut praline and hazelnut biscuit pieces painted in edible gold leaf.

A twist on the children’s puzzle, Cedric Grolet has made many sugary replicas of the Rubik’s cube, each with the ability to twist and turn. The cake is made up of 27 individual pastries and contains dozens of different flavours and textures.

La Pâtisserie du Meurice par Cédric Grolet is located at Le Meurice hotel, 6 Rue de Castiglione, Paris. For more details, head to dorchestercollection.com.