Results tagged French pastry from David Lebovitz

Almond Honey Squares

Almond-Honey Squares recipe-15

When I take visitors through those big glass doors of the La Grande Épicerie in Paris, the first stop may very well be the spectacular pastry section, where fanciful cakes wrapped with ribbons of chocolate, or covered with a spun-sugar lattice topping, are proudly displayed in glass showcases like jewels.

Almond Honey Squares

In the corner, less obvious, are the sweets for le grignotages, or snacking. (Which they also call le snacking, in French.) Among the sugar-topped chouquettes and scalloped madeleines, are squares of candied almond-covered shortbread, called miella. Although they don’t grab your eye with the same intensity as the surrounding pastries, they are my favorite thing in the showcase and I am borderline addicted to them. When I point them out to people, they rarely show the same enthusiasm as I do, being more transfixed by the rows and rows of colorful macarons and glossy éclairs. “Tant pis” (tough sh*t, or more politely “too bad”) as they say – more for me!

Almond Honey Squares

Fortunately, I am able to limit my consumption to the occasional trips across Paris, when I feel the need to do some damage at the grandest culinary supermarket in town. Not that I need an excuse to go there, but it’s probably best I don’t have easy access to those caramelized almond-honey squares. (And the three aisles of chocolate bars.) Well, until now.

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Craquelin

craquelin top

If you’ve ever wondered how French pastry shops make cream puffs with that distinctive decorative crackly topping, look no further. (If you’ve never wondered, you can skip to the next entry.) The topping is called craquelin, a simple dough that’s easily put together and is a nifty little trick to gussy up ordinary cream puffs.

French flour

butter and light brown sugar

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