‘There’s a next level’: 10 more delicious French pastries to try

Unlocking the Next Level of French Pastry Magic

There s a next level - CNN's series "Eva Longoria: Searching for France" delves into the historical foundations of French culinary heritage. For those embarking on their initial journey through Parisian patisseries, many staple desserts are already well-known on a global scale—macarons, croissants, and pains au chocolat top the list. However, Gale Gand, an American pastry chef and TV personality trained at La Varenne Cooking School in Paris, asserts that there’s a deeper, more intricate world of treats waiting beyond these familiar classics. “We’ve got the basics down,” she remarked. “It’s time to expand our repertoire.”

Brittany’s Butter-Baked Delight

Brittany’s verdant, rain-soaked landscapes are home to some of France’s most prized dairy farms, which craft the rich butter essential for creating the kouign amann—a pastry so deeply rooted in regional identity that its name, "kouign amann," derives from the Breton language. Translating to "butter cake," this dessert features layers of flaky dough interspersed with buttery, caramelized sugar, resulting in a golden, melt-in-your-mouth treat. The coastal town of Douarnenez, where the pastry was first conceived in the mid-1800s, has become a pilgrimage site for connoisseurs. Here, artisans like Pascal Jaïn, who operates under the banner of the professional kouign amann association, uphold traditional methods in their ovens, ensuring authenticity with every bite.

A Legacy of Religious Influence

France’s pastry landscape is not only shaped by regional traditions but also by centuries-old religious inspiration. The religieuse, a dessert named for its resemblance to a nun, is a two-tiered tower of cream-filled choux buns, glazed with a sweet, glossy finish. Some liken its shape to the towering mitre of a pope, while others see it as a whimsical nod to monastic figures. This classic is widely available in Parisian bakeries, yet bakers are now reimagining it with contemporary twists—such as Carl Marletti’s rendition featuring rose-infused cream and a crunchy craquelin crust.

The Art of French Baking: A Masterpiece in Every Detail

Phaidon’s latest publication, The Art of French Baking, reinterprets Ginette Mathiot’s 1930s recipes into a modern collection of over 350 entries. Among its lesser-known treasures are allumettes glacées, delicate puff-pastry fingers, and Visitandines, tiny almond cakes born from convent kitchens. These treats showcase the evolution of French baking, blending historical techniques with innovative flavors. For instance, regions like Bordeaux and Alsace have distinct traditions: the latter’s kugelhopf, a towering ring of flaky pastry, reflects a fusion of French and German culinary influences.

From Copper Molds to Cultured Delicacies

Bordeaux’s cannelé is a prime example of how simplicity can yield complexity. Baked in fluted copper molds and coated with beeswax, this pastry boasts a shell of caramelized sugar and a custard-like interior. Its preparation, however, is anything but straightforward—requiring a thin batter of milk, eggs, flour, sugar, and butter, which rests for up to 48 hours before being subjected to intense heat. The result is a delicacy with a mahogany sheen and a texture that rivals the smoothness of a ripe custard apple. These pastries are best enjoyed fresh, though their popularity has made them a coveted souvenir, often difficult to carry beyond the city’s borders.

Adventure on Two Wheels: The Paris-Brest-Paris Race

Since its inception in 1891, the Paris-Brest-Paris cycling race has captivated endurance athletes with its 1,200-kilometer route. But the race’s legacy is equally tied to its iconic pastry, the Paris-Brest, which is as much a part of the event as the bicycles that traverse its winding paths. This dessert begins with a choux pastry ring, baked to resemble a bicycle wheel, and then filled with praline-flavored cream. A constellation of sliced almonds crowns the top, adding both visual and textural contrast. The recipe, devised by Louis Durand in 1910, remains unchanged at Maison Durand in Maisons-Laffitte, where his family has preserved the tradition for over a century.

Modern Twists on Timeless Classics

While the Paris-Brest is a staple in traditional bakeries, contemporary chefs are pushing boundaries. In Paris, Maison Philippe Conticini offers a miniature version of the dessert, crafted in individual sizes and infused with dark chocolate. Celebrity pâtissier Pierre Hermé, known for his avant-garde creations, has also reimagined the Paris-Brest with a twist of espresso and caramelized nuts. These innovations highlight how French pastries continue to evolve, adapting to modern tastes without losing their cultural essence.

Regional Treasures Beyond the Capital

French pastries are not confined to Paris. In the fairytale villages of Alsace, where old Germanic dialects still echo through narrow streets, the kugelhopf stands as a testament to the region’s dual heritage. Its buttery layers and golden hue are a nod to both French and German baking techniques. Similarly, the coastal town of Douarnenez, with its rich dairy heritage, remains a haven for those seeking the original kouign amann. These regional specialties underscore the diversity of France’s pastry scene, where each area contributes its own unique flavors and traditions.

Why the Baguette’s Future is Uncertain

While French pastries continue to thrive, the iconic baguette faces a more precarious existence. This staple, once a symbol of France’s culinary identity, is now grappling with challenges like rising production costs and shifting consumer preferences. Yet, even as its status as a daily bread is debated, the nation’s patisseries remain bastions of tradition, where time-honored methods and rare ingredients are still celebrated. The survival of these institutions depends on both heritage and innovation, ensuring that the country’s pastry legacy endures despite modern pressures.

Whether you’re drawn to the buttery layers of kouign amann, the creamy indulgence of the religieuse, or the delicate artistry of the cannelé, there’s no shortage of reasons to explore the hidden gems of French patisseries. From the rolling hills of Brittany to the historic streets of Alsace, each region offers its own version of this beloved art. So, the next time you find yourself in a French city, venture beyond the well-trodden paths of familiar favorites and discover the unexpected pleasures that await in the realm of lesser-known treats. What sweet delights have we overlooked? Share your recommendations in the comments below.