Opening 25th August 2018 - Discover Pierre Hermé's new Parisian café in 75007, dedicated to beauty, goodness, and wellbeing.
We are uncovering the origins of some of France's famous delicacies. The history of French pâtisseries is harder than you might imagine.
Have you met the 'cronut'? If not, you should. It's a delicious cross between two American and French pastry staples - the doughnut and croissant. You can find them in Chicago!
With such a huge rise in popularity, both in France and in the States, some may wonder if the macaron is in danger of becoming a cliché, a product so intensely and frequently marketed as 'French' that it becomes boring and predictable, and more importantly, no longer desirable.
When one thinks of classic French culinary emblems, many things come to mind - the crispy baguette, the buttery croissant, the indulgent pain au chocolat. But in recent years, a certain French pastry has risen in popularity on both sides of the Atlantic– the chewy and delightful macaron.
The acquiescent idealism of France as an avant-garde pastry instigator is a conundrum as to how the French maintain their desirable silhouette.
Pastries don’t have to be the fancy, over-the-top constructions that Carême, the celebrated late-18th century cook, wrote about. Délicieux is what counts. Next time you’re in striking distance of a pâtisserie, you might look for one of these top ten.
The story behind Paris Pastry is that I had began baking a lot during one lazy summer. Browsing online for recipes I stumbled upon various baking-blogs... I was immediately inspired to write down and photograph the things that I had baked. After a while I made the decision to start a blog so my friends, family and maybe a few baking-enthusiasts could see what I had been making.
Susan found her muse in French pastries, which she thought rivaled any of the art works hanging in the city's museums. She began seeing pastries everywhere: in Parisian monuments, trees, gates, which sparked a project that culminated in her book PastryParis.