MacaronMondays brought to you by JayceBaudry. One is just never enough. Good Morning! Now back to work Do you want some macarons to give you some of energy?
Taste the rainbow! Email us for all your party events! Let's celebrate. This place is known for its innovative desserts , which, to some, may make the macarons the least exciting thing on the menu, but why shouldn't you chase your matcha lava cake with a green tea macaron? Available through Feb 14th preorder online at DominiqueAnselKitchen. Go ahead. Buy your mom some stupidly expensive macarons. They'll be delicious and 'grammable and all the other things that make stupidly expensive things worth it.
Try one of each! Most tend to involve a surprise: The cassis flavor has a sharp jammy core, for example, while the yellow-battered birthday-cake variety involves the requisite overload of sprinkles, and a buoyant, Twinkie-like puff of cream in the center. Confectionery E. A; Dominique Ansel Kitchen Seventh Ave.
Charles St. The rhubarb macaron is sandwiched with a one-two punch of mascarpone ganache and rhubarb jam, adding a layered cajetalike richness and tart flavors, while crushed pink peppercorns secreted into a ganache bring a citrusy tweak to the nutty pistachio variety. Macaron Parlour St. Marks Pl. Showboaty flavors like Cheetos tend to draw the most attention, but the best flavors here, like plain-Jane lemon and salted caramel, tend to go nice and heavy on the buttercream filling.
Mille-Feuille LaGuardia Pl. Patisserie Tomoko Union Ave. Account Profile. Sign Out. If you desire something more substantial, try their beautiful lemony tart citron with torched Italian meringue on top. Chocoholics should try the chocolate eclipse pastry with fleur de sel, caramel ganache, dark chocolate sabayon—all on top of a dark chocolate cookie. And hazelnut lovers would be remiss to ignore the Paris-Brest, a ring of crisp choux pastry filled with luscious, intensely flavored hazelnut buttercream—the best of its kind in the city.
Bosie's macarons are always reliable and flavors change seasonally. And don't miss Bosie's buttery, flaky croissants. They're baked only once in the morning, so head there early for your best shot at scoring one. Bosie Tea Parlor. Best for: Croissants, kouign amanns, tarts, fine desserts, and cookies. With two locations in dessert-deprived Midtown, Bouchon Bakery offers meticulously executed classic French pastry alongside some decidedly non-French—but fun—interpretations of iconic American sweets.
On the classic side, don't miss their kouign-amann with its sweet and crunchy caramelized crust. Their buttery pain au chocolat and croissants are stunning—huge and airy—but most unique is a croissant filled with tart raspberry jam and a smear of almond paste.
Crunchy mini-canele are expensive but worth it if you're a fan, and many of the daily items on the counter, such as their plain brioche, are also excellent. But Bouchon's best offerings might be the expensive fancy desserts: elaborate verrines and parfaits, and seasonal tarts in fruit and dark chocolate flavors.
They're all made with a meticulous attention to detail, the kind you expect to find at a fine dining restaurant, not a neighborhood pastry shop. Bouchon Bakery. Best for: Croissants, caneles, and tarts. Though not technically a French bakery, Breads sells at least three categories of finely executed French pastry in addition to their superb baguettes.
Plus, everything is baked throughout the day in ovens that are about 50 feet from the counter. Their popular canele is sweet, aromatic, and always fresh.
Copious use of real vanilla beans make this tiny treat a special experience. Though many visit Breads for their chocolate babka, the viennoisorie selections—though pricey—are also worth a look. Their almond croissant is well baked and offers myriad layers of extra-crunchy laminated dough.
Their rich, buttery, chocolate croissant separates itself from the pack with the use of a nice high quality dark chocolate. Like the canele, there are multiple bakings of croissants throughout the day. Their range of seasonal fruit tarts are always oven-fresh and crusts are buttery, supple, and maybe a bit too easy to enjoy. Order one made with a fruit currently in season as Breads gets their produce straight from the nearby Union Square Farmer's Market.
Recent favorites include pear, raspberry, and mixed berry tarts. Breads Bakery. Best for: Caneles, puff pastry, pear tarts, and apple turnovers. Adventurous pastry lovers travel from near and far to this excellent French bakery in a Queens strip mall, and with good reason. Not only does it offer great desserts, but it does so at half the price of comparable bakeries in Manhattan. Fall-friendly desserts like apple turnovers and pear tarts are other can't miss items.
The turnover's puff pastry comes with beautiful thin layers and a shiny egg wash finish. Richer items like a chocolate praline chocolate lover's dream filled with dark chocolate ganache and crunchy puffed rice and an airy St. It's certainly the best French bakery in Queens, but there's much to love if you're coming from another borough as well.
Cannelle Patisserie. Best for: Croissants and fruit tarts. Ceci-Cela is best known for their excellent croissants which are sold throughout the city at Joe the Art of Coffee, among others. But their almond croissants may be their top offering. They have a well-baked exterior layer with flat slivers of toasted almonds, and a slightly moist interior with just the right amount of aromatic frangipane filling. You should also try their beautiful and delicious mixed fruit tarts.
Don't be turned off by the shiny glaze on top, the fruit is always perfectly ripe and the custard below has just the right amount of sweetness. Chocolate lovers should try the dark chocolate mousse cake—it's rich, but immensely satisfying and perfect to share.
Best for: Kouign amanns, caneles, apple tartes tatin, fine desserts and novelty desserts. Although most famous for creating the Cronut and other whimsical treats like the cookie shot , Dominique Ansel offers a wide selection of excellent classic French pastries. One of his best items—and what you should order instead of a Cronut or anything else—is the Breton kouign amman--or "DKA", a dense, flaky pastry resplendent with butter and coated in a crackly sugar crust.
Ask nicely and they'll fill it with ice cream for you. Speaking of caramelized pastry, the bakery's canele, also one of the city's best, are superb.
And like the kouign amann, the canele are baked multiple times throughout the day for guaranteed freshness. The apple tarte tatin—a single-serving round of crust topped with an inch-thick ring of deeply caramelized apple—keeps the theme going. Despite his newfound success, Ansel doesn't rest on his laurels; the bakery rolls out five to ten new pastries every two months or so, and a few join the permanent menu.
None seem more French than the seasonal religieuse, usually creatively decorated to reflect a theme or holiday.
These showy treats feature choux pastry puffs filled with two different types of pastry cream. Finally, peanut butter lovers won't want to miss the Paris-New York, a take on the classic Paris-Brest pastry but with peanut butter, chocolate, and caramel between rings of choux pastry. Dominique Ansel Bakery. Best for: Croissants, eclairs, canele, and fancy desserts. Almost no one has a wider selection of French bakery classics than Epicerie Boulud.
And nearly everything here is excellent, from their crunchy palmiers to their large buttery pain au chocolat. But there are some true standouts, like a beautifully caramelized canele and a light and buttery croissant. For something more substantial, head over to the refrigerated pastry case. Start with the precision-executed mini-tarts, especially those made with seasonal fruit. Also: eclairs! The classic fillings are all here, but the coffee version is exceptional.
If you happen to visit in January, seek out their rich, layered, frangipane-filled king cake also known as galette de roi —it's one of the best versions I've had. And in December, splurge on a bouche de Noel. Epicerie Boulud. Best for: Croissants, eclairs, macarons, tarts, fine desserts, and anything chocolate. When Francois Payard re-opened his Upper East Side patisserie two years ago, the leading pastry trade magazine Dessert Professional , ran the headline: "Return of the King.
There are too many good items to list them all, but here are some favorites. Chocolate lovers will be in heaven at Payard, but they'll have to make some difficult decisions.
A great starting point is the classic Louvre—one of Payard's oldest and most popular pastries. It features chocolate mousse, hazelnut mousse, and a crunchy hazelnut dacquoise cake.
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