Paris – the city of lights, romance, and, of course, pastries! Living in this pastry paradise, you learn to discern the difference between mediocre and masterful treats.
The Rise of the Madeleine: From Humble Cake to Parisian Icon
You know a good croissant should have a honeycomb texture, a perfect baguette is traditionally made and boasts a caramel-colored crust, and a top-notch macaron has a soft, chewy shell. But taste is subjective, and any list claiming to curate the best pastries in Paris is bound to stir controversy.
To be completely transparent, this list avoids the usual suspects – like croissants, pains au chocolat, breads, and baguettes – as they deserve their own dedicated lists. You won’t find trendy fads like the “crookie” either, which are fleeting and often forgettable. This curated selection is influenced by personal taste preferences, featuring some of the finest examples of classic French pastries, found on the permanent menus of top Parisian pastry shops. And, just for good measure, there’s a dramatic surprise at the end, a pastry that defies categorization but deserves recognition.
The humble madeleine, often overlooked, underwent a remarkable transformation after I tasted it at Le Comptoir, the Ritz Paris hotel’s pastry shop. It seemed unremarkable compared to the dazzling macarons and fruit tarts that adorn Parisian pastry shop windows.
Then, I discovered pastry chef François Perret’s take on the classic madeleine. This modernized version, inspired by Marcel Proust’s fondness for the small cake, redefined my perception.
Perret’s madeleines are molten, glazed in flavors like lemon, raspberry, caramel, passion fruit, and chocolate, and boast equally intense fruit compote, chocolate, or caramel centers. They are incredibly moist, fragrant, and visually stunning. My favorites are raspberry and caramel, but be sure to look out for seasonal variations.
A Tart That Bites Back: Stohrer’s Lemon Delight
I appreciate a lemon tart with a sharp edge, and Stohrer’s creation, found at the oldest pastry shop in Paris, delivers on that promise.
While Stohrer is famous for its baba rhum, don’t overlook their lemon tart. It’s a must-try for anyone who appreciates a perfect balance of tartness and sweetness.
The tart, made with a shortbread crust, lemon confit, yuzu cream, and a lemon-lime cream, achieves a subtle bitterness that is both refreshing and smooth. It’s not overly sour, but just acidic enough to be invigorating.
Pierre Hermé’s Ispahan: A Macaron Masterpiece
Paris is brimming with patisseries crafting exceptional macarons, but Pierre Hermé’s Ispahan holds a special place in my heart.
The first bite of this rose, litchi, and raspberry macaron left an indelible impression on my senses. The flavors and scents lingered, and I found myself thinking about it long after. While there are several locations, I prefer the one on Avenue de l’Opéra, near the Palais Garnier.
The Ispahan’s magic lies in its exquisite balance. The fruity litchi and raspberry flavors and aromas give way to rose, culminating in a sophisticated finish that avoids the cloying perfume-like taste common in rose-flavored desserts. It’s sophisticated, complex, and undeniably classy.
Pierre Hermé is rightfully called the Picasso of pastries.
Saint-Honoré: A Classic Reinvented by Philippe Conticini
The Saint-Honoré, a Parisian invention dating back to the 19th century, gets its name from the street where it was first created. This traditionally intricate pastry features a puff pastry base, cream puffs, hard caramel shell, Chiboust cream, and Chantilly whipped cream. It’s a structural challenge to eat.
Celebrity pastry chef Philippe Conticini elevates this classic. His tart version achieves a harmonious distribution of flavors and textures. Every bite offers a delicious medley of vanilla-scented cream, soft pastry cream, caramelized choux, and crispy puff pastry. The layer of caramel with fleur de sel adds a delightful touch, avoiding the overly sweet and cloying taste I dislike. This dessert is as elegant as it looks.
La Maison du Chocolat: A Chocolate Éclair That Lives Up to the Hype
I’ve had my fair share of disappointing chocolate éclairs in Paris. The choux pastry often becomes soggy from the filling, or the chocolate filling lacks depth.
If you seek a rich, chocolaty éclair, look no further than La Maison du Chocolat.
Their éclairs are made with full-bodied dark chocolate, boasting a pleasant fruity acidic finish. The choux itself is light, fluffy, and maintains its integrity.
Compared to ordinary éclairs, this one is more expensive at €7. But consider that their éclairs are significantly longer (over 6 inches) and made by hand every day, starting at 3:30 am, at their workshop in the Paris suburbs before being delivered to shops across the city.
Equinox: A Fashionable Pastry with Familiar Flavors
Cyril Lignac, a celebrity pastry chef and TV star in France, is not as well-known internationally. But he boasts several patisseries and restaurants in Paris, along with regular appearances on French baking shows.
At La Pâtisserie Cyril Lignac, one of his signature pastries is the Equinox. This dramatic and mysterious pastry on the outside reveals familiar and light flavors on the inside.
The Equinox is a masterful entremets. It features bourbon vanilla cream, a caramel center, and a Speculoos praline crunch, creating a texturally satisfying and comforting dessert. Visually, the Equinox is arguably the most fashionable pastry on this list.
Paris: A Pastry Lover’s Paradise
Paris offers an abundance of delicious pastries, each with its own story and unique flavors. Whether you’re searching for a classic madeleine, a tart lemon treat, a sophisticated macaron, a reinvented Saint-Honoré, a rich chocolate éclair, or a fashionable Equinox, you’ll find something to tantalize your taste buds in the City of Lights.
