When we left off on Tuesday with Pain de Sucre Macarons Part I, the macarons had just been piped-out and were heading to the oven. Today is all about what happens for the little guys next. Keen eyes will notice that the macarons have magically changed from brown on Tuesday to red today. Why? Because
Have you ever wondered how an acclaimed Parisian pastry shop like Pain de Sucre makes their macarons? Granted, you might already know exactly how it’s done, if you’re in the habit of churning out 1800 of them a day yourself. For the rest of us, this twenty-four photo spread will serve as an eye-opener .
Pain de Sucre is always coming up with something interesting. While they have plenty of classics – among them my favorite millefeuille in the city – it’s fun to check out their more unique creations. Extra fun is that they tend to skew savory. Goat cheese macaron, anyone? Shortly after my arrival in Paris at
Now a little more than a month into my pastry adventures, I’m realizing the unhealthy relationship these sweet treats and I have developed. For it seems that, despite religiously taking my vitamins every day, man cannot subsist on sugar, chocolate and crème patissiere alone. While I started out April, ready each morning to walk to
When you watch the average person enter Pierre Hermé or Ladurée, they bypass the pastries almost entirely. Their aim is simple – the macarons. Because, as we all know, these two shops make the best in Paris. Not only would it be a waste of time and money to buy anything but macarons there, but