Paris Baguette

 When you come to New York to see the Met's Stein's Collect show you must go to Paris Baguette on 6W.32nd st. open everyday 8am-10pm in Koreatown.

 I only discovered Paris Baguette on Saturday! I wonder if Sweet Freak has been?

 Tons of Fr handwriting on the walls, which Connie said is key to authentic French bakeries.

 I got a 'Twist Pie' and it was OMG delish.

 I did not get a Berry & Choux tarte...

 Or la Cheesecake.

 Or a chocolate butter cake - all too big. 

 A dozen macarons was just too many for a gouter/snack.

 I did get one Canelé ($1.50).

 Tres caramelized outside.

 And properly pudding-like inside (though a bit larger than her French sisters).

 Charmante hot chocolate cups.

 Malheuresement the PB Bear is no longer available. I asked, traitor that I am. 

 But you can buy a PB delivery truck.
I went back to PB on Monday to make sure everything was as delish as my 1st visit. It was. While you're munching on your caneles you can watch France2 News 3X a day. Oui, at 8h, 13h and 20h online here. Excellent for practicing your French. Then run up and down the stairs 10X for the caneles,

French Chocolate Chip Cookies!

Another French bone of contention today. I got steamed up reading RP's evaluation of the best chocolate chip cookies in Paris(!?) You're looking at a Laura Todd 'classique' (burp) chocolat noir here.

Here's your basic New York chocolate chip($3.) from City Bakery. OK maybe the sugar is too carmelized etc. but the texture and surface is day and night from those Frenchie chocolate chips.

How could it be otherwise, when the flour, water, eggs, bla, bla, bla are completement different. Even the altitude counts I was told in France. Not to mention the chocolate...ahem
 

These sad looking samples were being sold dans le rue in Montmartre.

For a celebration of terroir/regional products. OUCH

I know the French love new trends and maybe choc-chip cookies are 'cool', but I'm very chauvinistic about these. Disclosure: I'm not a chocolate chip cookie connosisseur. I'll eat a chocolate-chocolate chip before I go for the classic. My fav is at Cafe Petrossian but they were cleaned out by 2 pm on Saturday (and they're a FRENCH cafe). Even mass-market Whole Foods cookies look better than the Fr samples. Wish I'd gotten the pumpkin-walnut.

Union Sq. Farmers Market gets them right.

Laura Todd is a huge very clever chain that introduced choc chips to France. I broil when I see their stands at the salon du chocolat or Galeries Lafayette Gourmet. Grrrrr
 

HMPH

Did you know New York cheese cake is big in Paris?

Fortunately our pound cake (or is it British) they will never get but that's another post...

Why the French can't be satisfied making the most seductive pastry on the planet.

Is beyond me. If you want to know the 10 best choc chip cookies in New York here's a list from Serious Eats.

Au Revoir French Chocolate Chip Cookies!

Photo by Robyn Lee

Pate Sucree

Les Tarelettes aux Fraise, watercolor, 9" x 11"

I've had a rude awakening of late...For years (at least 5) I've been walking around Paris, admiring, shooting, leche-vitrine and eating altogether way too many pastries...Only to discovery I know ZIP about pastry making! Ouch And to add insult to injury... I've been leaving the crusts on way too many tartes...Like this Fauchon tarte au citron. SHAME on moi!

How did I make this alarming discovery? By browsing Japanese pastry books. It became crystal clear I don't know beans about pate sucree and pate brissee. What's more I will NEVER know if I don't eat the $#@! crust! How can one claim to KNOW pastry intimately if one does not eat the total affair?

I'm ready to give up Japanese pastry books and head for French books or English. Your suggestions are most welcome.Better yet should I head over to the French Culinary Institute for a crash course in the anatomy of a tartelette?

BEAR, comme habitude, is way ahead of the game. He's studying more and eating less. Watch this video from L'atelier des Chefs to become better informed about what we put into our mouths. Pastry is serious business! It's not just about flannering around gazing into glorious patisseries vitrines! Mais non!

BONJOUR PATE SUCREE!

Do The French Do It Better

More snow today. No NYC yellow cabs to brighten the view.

I was thinking the French own the tarte. This Pain Quotidien tarte is lacking in je ne sait quoi

.Just put it next to the French version of a framboise tarte.

A NY tarte from Financier Pastries looks pretty Frenchie

Parisian Secco's tartelettes.

The French love their REDS.

Count all the RED in this picture.

So why not a touch of RED on these chocolat minis?

Dalloyau does lovely RED tartes.

Gerard Mulot Berry sketch #1

Gerard Mulot Berry Sketch #2

A no-name Parisian corner patisserie makes them every day of the week. They get lots of practice. THANKS for all your kind comments and support for my new adventure - the Pastry Sketch Crawl 

Bon Appetit!