Results tagged pastries from David Lebovitz

Craquelin

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.

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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,…

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UPDATE! The Paris Pastry Guide app was completely updated and can now be found in the iTunes store. The new app was completely redesigned, all addresses were updated, and dozens of new addresses and photographs have been added. Get it today! 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…

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Djerba

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…

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