A while back it was cannelés.
Those little eggy pastries baked with a cracky-crust, that everyone was going ga-ga over and just had to bring home the copper molds to make. (Hands up, folks. How many of you have ever used them?)
Then everyone moved on to macarons, dainty little “sandwiches”, made from two crispy almond meringues, with a layer of buttercream or jam in the middle.
So when I heard that pastry chef Arnaud Lahrer, who’s won the award for the best macaron in Paris, opened a shop devoted solely to macarons and chocolate, I put on my reporter hat and caught the métro up to the 18th arrondissement to taste them.
Of course, I couldn’t do it by myself, so I enlisted my friend Heather to come and help with this daunting task.