On my initial trips to Paris, I spent a lot of time taste testing various pastries to decipher ingredients and flavors. Hey, it’s a tough job, but someone has to do it. Now, I have some favorites. Some are classic French while others have modern flavor twists.
Millefeuille: custard cream or even whipped cream with strawberries between layers of puff pastry, decorated with fondant icing
Saint Honoré: biscuit or puff pastry crust, custard cream, piled high with whipped cream, studded with small cream puffs
Duo Poire Caramel: hazelnut biscuit crust, caramel pastry cream, caramel glaze, caramelized pear
Mont Blanc: biscuit crust, meringue, whipped cream, swirled with chestnut cream
Best Specimens: Café Angelina, Le Petit Rose
Best Specimens: Café Angelina, Le Petit Rose
Religieuse: pâte à choux puff pastry, pastry cream, flavored fondant icing
Macarons: infinite combinations of almond meringue cookies and flavored fillings
Best Speciments: Ladurée, Pierre Hermé
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