[Note: This recipe was first published on this site in 2005, when few people had heard of this pastry. I’ve reworked it substantially to make individual pastries (shown above), and that recipe is in my book, L’appart.] Is there anything more fabulous than something created through the wonder and miracle of caramelization? Are there no means and ends that one won’t go to, to experience…
When you think of ‘take-out’, France perhaps isn’t the first culture that comes to mind. The concept to me seems so American; pick up the phone or walk to the corner, grab something to eat, bring it home and eat it in front of the television. Nice and quick…and no dishes! In spite of what you might think, France has plenty of take-out food shops,…
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