Paris, the undisputed pastry capital of the world, has a way of honing your palate over time. You learn to discern the subtle nuances that separate a mediocre pastry from a masterpiece. You understand that the best croissants boast honeycomb-like cross-sections, that true baguettes must adhere to traditional methods and possess caramel-colored crusts, and that perfect macarons have soft, chewy shells.
This article focuses on the best classic French pastries found in Paris. We’ve excluded everyday baked goods like croissants and pains au chocolat as well as breads and baguettes since they deserve their own spotlights. You won’t find trendy viral desserts either, as those often fade quickly from the scene. We’ll also be upfront about personal taste preferences that have influenced our selections.
A Journey Through Parisian Pastry Delights
Madeleine: A Proust-Inspired Treat
Before discovering the madeleines at Ritz Paris Le Comptoir, the Ritz Paris hotel’s pastry shop on rue Cambon, I had little interest in this shell-shaped sponge cake. It seemed unremarkable compared to the gem-like macarons and fairytale fruit tarts that adorn Parisian pastry shop windows.
But then I tasted pastry chef François Perret’s version, and I finally understood why Marcel Proust, a Ritz Paris regular, wrote so affectionately about this little cake in his book.
Perret’s modernized madeleines are molten, glazed in flavors like lemon, raspberry, caramel, passion fruit, and chocolate, and have equally intense fruit compote, chocolate, or caramel centers. They are exceptionally moist, intensely fragrant, and visually stunning. My personal favorites are raspberry and caramel, but be sure to keep an eye out for seasonal offerings.
Lemon Tart: A Tart and Refreshing Experience
I love lemon tarts that have a tangy bite, and the one from Stohrer, the oldest pastry shop in Paris, delivers on that promise and more.
While Stohrer is best known as the birthplace of the baba rhum, don’t overlook their lemon tart, especially if you, like me, appreciate a well-balanced tartness to sweetness ratio.
Made with a shortbread crust, lemon confit, yuzu cream, and a lemon-lime cream that lends a subtle bitter note, Stohrer’s lemon tart walks a fine line: it’s not overly sour, but just acidic enough to be refreshing and smooth at the same time.
Macaron: A Symphony of Flavors
Paris is home to countless top-notch patisseries that craft exquisite macarons.
But I have a special fondness for Pierre Hermé’s signature rose, litchi, and raspberry Ispahan macaron. The first time I tasted it, the flavors and scents lingered in my memory long after. There are several Pierre Hermé locations in Paris, but I prefer the one on Avenue de l’Opéra, near the Palais Garnier.
For me, it’s the exquisite interplay of fruity litchi and raspberry flavors and aromas, culminating in a sophisticated rose finish, without tasting like perfume, as rose-flavored desserts often do. It’s sophisticated, complex, and undeniably classy.
It’s no surprise that Pierre Hermé is often referred to as the Picasso of pastries.
Saint-Honoré: A Parisian Classic with a Modern Twist
A Parisian invention dating back to the 19th century, the Saint-Honoré gets its name from the street where it was first created, rue Saint-Honoré in the first arrondissement.
Traditionally, it features a puff pastry base, topped with cream puffs, a hard caramel shell, and both Chiboust (pastry cream and meringue) and Chantilly whipped cream. From a structural perspective, it can be a bit challenging to eat.
What sets the tart version by celebrity pastry chef Philippe Conticini apart is the even distribution of flavors and textures in almost every bite: you’ll experience vanilla-scented cream, soft pastry cream, caramelized choux, and crispy puff pastry. The layer of caramel with fleur de sel is also a welcome touch, as I have a strong aversion to overly sweet desserts. This dessert is as elegant in taste as it is in appearance.
Indulging in Chocolate Delights
Éclair: A Chocolate Masterpiece
I’ve had my fair share of disappointing chocolate éclairs in Paris. Sometimes the choux pastry becomes soggy from the filling, and the filling itself is lackluster in the chocolate department.
If you’re searching for a rich, chocolaty éclair, you can’t go wrong with a renowned chocolatier like La Maison du Chocolat.
Their éclairs are made with full-bodied dark chocolate and have a pleasing fruity acidic finish, while the choux pastry is light, fluffy, and structurally sound.
Compared to the ordinary éclairs you can find at a corner patisserie, this one is admittedly on the pricier side at €7. However, keep in mind that their éclairs are significantly longer, at over 6 inches, and are handmade every day, starting at 3:30 am at their workshop in the Paris suburbs, before being delivered to shops throughout the city.
Equinox: A Surprise in Every Bite
While he may not be a household name to English speakers, Cyril Lignac is a celebrity pastry chef and TV star in France with several patisseries and restaurants throughout the city, as well as regular appearances on French baking competitions.
At La Pâtisserie Cyril Lignac, one of his signature pastries is the Equinox, a dramatic, mysterious, and surprising pastry on the outside that belies light and familiar flavors on the inside.
The Equinox is a masterclass in entremets (a multi-layered dessert that can include sponge cake, cream, mousse, compote, and glazes) featuring a bourbon vanilla cream, caramel center, and a Speculoos praline crunch. The result is texturally satisfying and comforting. Visually, the Equinox is perhaps the most fashionable pastry on this list.
Planning Your Parisian Pastry Adventure
Planning a trip to Paris? Here’s some expert advice to help you plan your perfect Parisian pastry adventure:
- Must-see attractions and activities according to locals
- A comprehensive guide to Paris’ neighborhoods to find the perfect accommodation
- Important things to know before traveling to Paris
- The best independent shops in Paris for souvenirs
