Results tagged pate a choux from David Lebovitz

Every summer, we head to Burgundy to visit French friends who live abroad, but who return for the summer. They quickly get reacquainted with the more leisurely lifestyle in the French countryside, which include enjoying Chablis and visiting the small town markets. Because we’re such top-notch guests, pitching on with the cooking and making sure their pool gets used, we always get an invite and jump at…

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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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I first met Jacques Genin a number of years ago when he was (somewhat famously) working out of a battered storefront, on an uninteresting street deep in the 15th arrondissement of Paris. I say “famously” because as he became quite a bit better known, many folks learning about him through Mort Rosenblum’s book, Chocolate: A Bittersweet Saga of Light and Dark. And subsequently, people started…

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The Perfect Scoop is now available in a large-format softcover edition. Packed with recipes for ice creams and sherbets, plus non-dairy fruit sorbets and granitas of all kinds, this is the book so many folks have been using to churn up all sorts of frozen desserts. And it’s now available in a new format at a lower price. You’ll find not just ice creams like…

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Dinner in Paris generally starts at 8 pm, especially in restaurants, and I get ravenously hungry between lunch and dinner. Parisians do dine rather late – often not until 9:30 pm or later, and that’s an awfully long stretch. So French people visit their local pâtisserie for an afternoon snack, known as le goûter, although nowadays Parisians often call it le snack. Le snack is often…

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