Paris Patisseries | The Pastries & Pastry Shops of Paris By Paris Pâtisseries in Pastry Reviews Get the latest entries instantly with Paris Patisseries on Facebook When you eat at least five pastries a day for months on end, only the greatest work can stand out. It’s been a haze of sugar, pâte sablée, fruit, chocolate and crème, but it’s through that gauntlet of gluttony that I am honored to present Paris Pâtisseries’ 38 Best Pastries in Paris for 2011. Why 38? Because there were less than 39 and more than 37 exquisite pastries I’ve encountered in the last 2 years of binging. PLEASE NOTE: This page has since been edited to remove several pastries no longer carried by the shops or which no longer meet all criteria for recommendations. Remember that you can follow all my adventures when you “like” Paris Pâtisseries on Facebook or when you sign up for email updates. Tarte au Citron by Jacques Genin Jacques Genin is the greatest classic pastry chef in Paris. Pomme Tatin au Sirop d’Érable by Des Gâteaux et du Pain Éclair au Chocolat by Jacques Genin
LaSaGnA TiMpAnO I went to see tUnE-yArDs on Monday night with some friends, and as always we wanted to cook a meal that somehow related to the show we were heading to. Sometimes this is hard to do, but other times it seems to come naturally. Finding culinary inspiration in Merrill's lyrics seemed like it would be tough, but my sister knew what she wanted to make without hesitation. "How about something layered, because of all the vocal and instrument layering in the music?" From there we worked together to come up with this deep, colorful, and multi-flavored lasagna version of a timpano. If you are using words like deep, colorful, and multi-flavored to describe something inspired by tUnE-yArDs, you already know you got it right! Start by making a lasagna crust. Finally got it together. Now it's easy, just start building the layers! Alfredo sauce with some salami goes first. After 3 alfredo layers, I switched to pesto. A cheese only layer, just for fun. Tomato sauce is last. All sealed up. After baking.
Rainbow Cake in a Jar I’ve always had a penchant for sunshine in a jar. Doesn’t the very phrase itself, “sunshine in a jar,” roll off your tongue and fill your mouth with magic? While I’ve never yet found myself a sunshine in a jar, I think we may have just concocted it in our kitchen tonight. Cakes baked in jars can be topped with traditional metal canning lids and stored in the fridge for up to five days. Rainbow Cake in Jar 1 box white cake mix made according to package instructionsNeon food coloring in pink, yellow, green, turquoise, and purple3 one-pint canning jars1 can vanilla frostingRainbow sprinkles Preheat oven to 350 degrees. Scoop about 1/2 cups of cake batter into five small bowls. Spoon about 3 tablespoons of the purple batter into the bottom of each jar. Remove jars and allow to cool completely before scooping a small portion from the top of your cake and adding a hefty dollop of vanilla buttercream to the top. For even more great desserts in a jar, check out our slideshow “Contain Yourself!
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