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.
Results tagged pastries from David Lebovitz
It’s too bad that so many people are only familiar with Middle Eastern pastries that aren’t so well made. If you sample them far from where they originate, often they’re made with old or stale nuts, they’ve sat around too long in plastic packages, or the cheeses aren’t exactly fresh. While it’s true that some of them can be a bit sticky-sweet for Western tastes, but when they’re made correctly, they’re just as lovely to look at as they are to eat.
At Al Bohsali in Beirut, all the pastries are made on the premises. As you get ready to sip your coffee, you can gaze at all the lovely pastries resting in a shiny glaze, presented in wide stainless-steel trays on the counter. Then make yourself a little plate to try a few, which I was happy to do.
We’ve completely revamped and rebuilt the Paris Pastry app, starting with adding updates and the latest information about Paris pastry shops and updating my favorite addresses. But we’ve also rebuilt the app from the ground up, including a scrollable, enhanced French pastry glossary and dynamic maps searchable with a tap, to find the pastry shop nearest to wherever you are in Paris!
To celebrate the re-release, it’s being offered at a special price for $3.99 for a limited-time.
To use the app, open up the home page and you’ll find categories for everything, from delicious scoops of ice cream to where to find the best hot chocolate. There’s also an introduction by me about Paris pastries, as well as a glossary of terms you might come across in a bakery or chocolate shop. If you’re looking for a quick “Best of Paris” overview, check out my Top 25 Places in Paris for Pastry.
The sky in North Africa isn’t clear blue. It’s subdued and hazy. One might say it’s laiteuse; blue with a touch of milk, or yogurt. Unlike the beaches of the Pacific, you’re not stunned by the sky as much as you are aware that it’s relentlessly bearing down on you. The heat can be intense and unlike Paris, where folks scramble to sit in any patch of sunshine that they can find even during the unfiltered heat of summer, in Tunisia, one is always fleeing the heat.
Often that will mean resting in a café sipping a glass of fresh orange juice, or maybe taking a dip in the ocean, or refreshing with a glass of iced wine, all of which I can personally attest to as being equally effective means of beating the heat of Africa.
During my visit to Djerba, a Tunisian island just off the North African coast, come afternoon, when the sun bore down fully on the island, I often found places completely desolate.
Shops roll down shutters and people retreat indoors. Or in my case, head to the beach, where I found myself under an umbrella with a good book, often nodding off while the gentle surf provided the soundtrack for a good snooze.
It never occurred to me to go to Tunisia and most of the people I met there were confounded to meet a real American. It’s likely because there aren’t many flights from the states, and Morocco is the country in North Africa that most North Americans land in. I toured Morocco a few years ago, which was fascinating (especially Fez, which I’d love to go back to) but the constant harassing by local touts, affixing themselves to your side the minute you stepped out of your hotel, using every possible means of persuasion to get you to buy something you didn’t want (fake old coins, cheaply dyed carpets, etc), got old quickly.