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Tout Vanille from Francois Payard
Francois Payard’s “Francois Chocolate Bar” still has some of the very best pasty in New York City. There’s something for everyone in his classic collection of signature pastries–from the exceptional vanilla-centric Tout Vanille to the multi-layer, multi texture, Lourve (a long time DessertBuzz Favorite).
I have found that New Yorkers are particular about their hot chocolate. Usually, they fall in one of two camps:
1) The hot-chocolate-as-dessert camp. These people believe that no hot chocolate is too thick or too sludge-like. They’re happy if a plastic spoon can be stood on end, supported only by the pudding-like contents. They view hot chooclate as a meal.
2) The hot-chocolate-is-a-drink-like-coffee camp. These people are no less fussy about quality, percent cacao, etc. but they believe that you should be able to drink hot chocolate easily in any situation where you would drink coffee or tea. If they get a cup of hot chocolate and notice that it spills easily they are happy. (more…)
Bisous Ciao had the NYC macaron crown for almost 2 years
I updated this post because I received a very comprehensive comment from a reader about NYC macarons.
Reader “Elle”: (more…)
Bisous Ciao had the NYC macaron crown for almost 2 years
Why is it so important for New Yorkers to know what other people think is “the best”? With the opening of Laduree in New York City there has been a considerable amount of macaron hype, most of it around how superior their macarons are to everything else. Last week I finally got to try about eight of them (thank you Doctore) and I can safely say they are the best this city has to offer right now. They feature perfect buttercream, super-soft almond flour cookie shell and insanely strong flavors–despite flying 3600 miles from Paris every day! (more…)
New York Food and Wine Festival - Sweet Event on September 29th, sponsored by Godiva
I can’t believe how many Dessert Buzz favorites are attending the “Sweet” event at the New York Food and Wine Festival this year. It will be a truly awesome event this for any attendee, so grab your tickets asap since this event will sell out. Pastry chefs featured on DessertBuzz include Francois Payard (interview) of Francois Chocolate Bar, Gustav Tzoc (interview) of Abe and Arthur’s, Andrea Jarosh of Donatella, Michelle Park of Kyotofu, Karen DeMasco of Locanda Verde, Catrine Oscarson of Mas, Ludovic Augendre and Florian Bellange of Mad Mac, Johnny Iuzzini of Jean Georges and Alison Kave of First Prize Pies. Details below.
Andrea Jarosh's Sfogliatella dessert from Donatella
Karen DeMasco Mini Rhubarb Pie
Mad-Mac's Macarons
Payard's coconut chocolate and coconut push-up pop
In addition to the great pastry that you can always find at FC Chocolate Bar in the Plaza Hotel, Mr. Payard has added some fun, ice-cream-based items just in time for summer. On Friday I tried two of his push-up pops. The chocolate-coconut-chocolate and the raspberry-coconut-strawberry. The ice cream in both pops was very rich and creamy but the coconut and chocolate get the nod because the dark chocolate and the super-flavorful coconut, go really well together. Both pops are, however, equally fun to eat! $5.00 each.
Sunday, March 20th is Macaron day! Many bakeries in New York will be participating by offering free macarons. To receive a free macaron just tell the shop you are there for Macaron Day NYC. Visit www.macarondaynyc.com for a complete list of participants and more information. Go here for coverage of last year’s event. Participants as of March 17: