These easy-to-make, easy-to-eat, easy-to-love chocolate-chocolate chip cookies are from Pierre Hermé, the man Vogue magazine called "The...

At Arnaud Larher's warm and welcoming Montmartre pâtisserie the amandines, a favorite after-school treat, are stacked one on top of anot...

Crème fraîche is the kind of cream you could happily eat off a spoon. It is sour cream’s French cousin, but it is richer than sour cream,...

You can use this recipe to make either a lemon or an orange cake. Whichever you choose, you’ll get a beautifully tight-grained loaf cake...

This tart from Dalloyau, whose pâisseries and "salons de the" epitomize "luxe, calme, et volupté," can finish an elegant little dinner p...

This is a classic sweet tart dough, the one pastry chefs learn as apprentices. It is really a cookie dough—and it is perfect with any swe...

Among my Paris apartment's many assets is its proximity to Gerard Mulot's pastry shop: I can walk there in five minutes flat—and do so of...

If you’ve never had a Pierre Hermé dessert, then I encourage you to make this tart, because it is typically Hermé-esque: its look is simp...

Christian Constant is one of Paris’s most creative chocolatiers, but after tasting this dessert, I decided he must be one of the city’s m...

As quintessentially French as a quatre-quarts is, its hard not to see it as the American pound cakes next of kin, a moist loaf cake wit...