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French Pastry

The Éclair Revolution

Gitanjali Roche | Posted 09.03.2014 | Taste
Gitanjali Roche

'L'Éclair de Génie' has become a hot spot for gastro-tourists who scour Paris looking for the next big thing in food.

Christophe Michalak: The Pastry Superhero

Gitanjali Roche | Posted 10.06.2014 | Taste
Gitanjali Roche

Michalak is the pastry chef of the prestigious three-Michelin-starred Plaza Athénée in Paris, but don't let his culinary pedigree fool you.

Why Pierre Hermé Spends Zero Time In The Kitchen

Gitanjali Roche | Posted 08.30.2014 | Taste
Gitanjali Roche

"I guess my favorite macaron is the next one that I'm going to create. But I don't know what it is yet."

Which French Pastry Would You Eat For The Rest Of Your Life?

The Huffington Post | Julie R. Thomson | Posted 05.06.2014 | Taste

We ask the tough questions.

The Cronut Maker's Better Pastry: The Kouign Amann

Posted 08.19.2013 | Taste

You want to know about this buttery French cake.

How a French Pastry Chef Lightens Up

Anneli Rufus | Posted 09.23.2013 | Taste
Anneli Rufus

At last week's Measured Indulgence Conference in San Francisco, celebrated French pastry chef Frédéric Bau proposed a revolution. That's what he called it, and although it's not a secret plan to fill every Oreo Cookie on earth with ganache, it is radical -- at least in France.

54 Seconds Of Unadulterated Profiterole Love

Posted 01.25.2013 | Taste

Seriously, this is what our dreams look like.

The Cannoli Mystique

Anne Maxfield | Posted 03.26.2013 | Taste
Anne Maxfield

Now, this may sound crazy, but here's where I think adding chocolate chips makes sense, mostly because they temper the cloying sweetness and add some much-needed texture. Otherwise, you just have mouthful after mouthful of clumps of cream and shards of shell.

Who Knew Chocolate Croissants Are Sad?

Posted 10.18.2012 | Taste

How did we miss the signs?!

Making Macarons: A Trend That Keeps On Trending

Stephanie J. Stiavetti | Posted 11.14.2012 | Taste
Stephanie J. Stiavetti

Over the past few years, macarons have made their way across the pond, quickly becoming an American obsession. Macarons may seem like finicky cookies at first, but with a little time and care you'll be enjoying these delicate treats in your own kitchen.

How to Make Parisian Macarons

Erin Ruberry | Posted 11.07.2012 | DC
Erin Ruberry

What does chemical engineering have in common with French baking? A lot, apparently.

PHOTOS: A Sweet Trip To Paris

SmarterTravel | Posted 11.06.2012 | Travel
SmarterTravel

For the past year, I've split my time between the office and culinary school, breaking only to dust the sugar off my clothes. Since my training focuses on classical French pastry, I thought it was only fitting to combine my two biggest passions with a visit to Paris.

How To Make Macarons

Jamie Schler | Posted 05.25.2011 | Home
Jamie Schler

I know that the French macaron is as controversial and divisive as the cupcake; people either love them or hate them, are fascinated by them or scoff at their inexplicable popularity.

Plaisir -- West Hollywood's Extraordinary New Bakery

Jay Weston | Posted 05.25.2011 | Los Angeles
Jay Weston

The cream puffs are the main draw for me at Plaisir. Think pink, orange, green and other colors, amply sprinkled, in a variety of flavors from peach and mint to vanilla and chocolate.

A Dream of Paris

Emily Farache | Posted 05.25.2011 | Travel
Emily Farache

I'm not sure if it's the bedlam of a Parisian weekday morning getting underway, but I wake up. Sort of. Having arrived the day (or was it night?) before, all I want to do is sleep.

Macaron Madness

Jamie Schler | Posted 05.25.2011 | Home
Jamie Schler

Lenôtre, Dalloyau, Gérard Mulot... whisper just one of these magical names to any sweet tooth in the know and you will see eyes light up, lips twitch into a smile and the word macaron will roll gently off of the tongue, escape on a sigh.

Finally -- Locavore Candy at the Farmers Market

Flora Lazar | Posted 05.25.2011 | Style
Flora Lazar

What does a French-inspired chocolatier make for a tightly-regulated farmers market such as Chicago's Green City Market without chocolate, hazelnuts, and almonds?

Gaston Lenotre, "God of Desserts," Dies at 88

Flora Lazar | Posted 05.25.2011 | Style
Flora Lazar

I always wanted to be a French pastry chef, long before I went to pastry school at age 50. As a teenager, I taught myself to bake with the aid of a s...

What Do Bob Dylan, Bill Clinton, and French Cream Puffs Have in Common?

Flora Lazar | Posted 05.25.2011 | Chicago
Flora Lazar

Legendary filmmakers D.A. Pennebaker and Chris Hegedus were at Flashpoint Academy this week for a screening of a new film they're making about the coveted "Meilleurs Ouvriers de France."

Chicagoan Delivers Gold at Pastry Olympics

Flora Lazar | Posted 05.25.2011 | Chicago
Flora Lazar

If Chicago pastry lovers wonder why they brave the impossible parking situation to satisfy their sweet cravings at Dimitri Fayard's Lincoln Park pastry shop Vanille, it's probably because they suspected what was just confirmed at the World Pastry Championship: this guy is not just one of the best in Chicago. He's one of the best in the world.

A Chicagoan Takes on Pastry Olympics

Flora Lazar | Posted 05.25.2011 | Chicago
Flora Lazar

By any standard, Dimitri Fayard has a grueling schedule. But add to it training for the year's most prestigious international pastry competition and you get a sense of this French-born Chicagoan's determination.

El Bulli Chicago-Style

Flora Lazar | Posted 05.25.2011 | Chicago
Flora Lazar

If you've tried unsuccessfully to get a reservation at Spain's legendary El Bulli restaurant, dubbed by list makers as the best restaurant in the world, you're probably not alone. Now, however, you can stay in Chicago and still get a great taste of desserts El Bulli style at Nomi.