World-famous pastry chef Dominique Ansel (creator of the Cronut) joins Bon Appétit to demonstrate how to make the perfect ...
Laurent Duchêne has been recognized as one of the best pastry chefs in France. He owns a bakery in Paris' 13th arrondissements municipaux, or administrative district, and if you're looking for a ...
On a wooden tray that’s just been set on a marble tabletop inside the sumptuous F. Scott Fitzgerald suite at the Ritz Paris hotel, lies a trio of long, slim, oblong-shaped pastries that look vaguely ...
Petit Chef on MSN
Nothing is thrown away here: Ways to use a croissant (or other pastry) that has become hard.
The croissant, that delicious and crunchy wonder of French pastries, is one of those irresistible pleasures that are never ...
'Best thing I've ever eaten': Hard-to-pronounce French pastry is heavy, buttery and crisp with sugar
Kouign-amann made at Bisous Bisous Patisserie in Dallas (Vernon Bryant / Staff Photographer) "This time, we're going to sheet it thinner, cut down our sugar on top, and the size of it, we're going to ...
On a wooden tray that’s just been set on a marble tabletop inside the sumptuous F. Scott Fitzgerald suite at the Ritz Paris hotel, lies a trio of long, slim, oblong-shaped pastries that look vaguely ...
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