Archive for March, 2011
If I ever write a book about my pastry adventures, the above is the current frontrunner for the tome’s cover. Why? It might just be the greatest all-around pastry in Paris’ patisseries. By that I mean that not only is it a delight of flavors and textures (the only criteria I used in my Top
After 8 months of plotting my return to Paris, I’m taking off from Dulles tomorrow night, and I’m about to engage in perhaps the most epic pastry binge . . . ever! Until the waning days of next September, I’ll be overindulging my every chocolate and patisserie whim. I’m just glad I’ve lost 26lbs. over
Ladurée’s pastries are like the oft-neglected middle child of their family, where the elder sibling is a lineup of world-famous macarons and the baby of the brood is a range of assorted new and seasonal macs. No matter how hard the pastries try to be beautiful – no matter how delicious they are – no
When I drafted my Top 17 Best Pastries list last summer, it wasn’t too difficult to single-out those 17 from the 300 or so I ate, but it was tricky to rank them relative to one another. An orange blossom macaron is a totally different animal than a strawberry millefeuille or a candied rose croissant.
There are a few Parisian pastries that are so exquisite an expression of their core flavor that they will forever ruin your future experiences of it. Pierre Hermé’s Tarte Infiniment Vanille, for instance, is such an obscenely perfect celebration of vanilla, in every conceivable way, that no other vanilla anything might ever approach its majesty.