Bonbon français, or French sweets, are found throughout New York City. Though I am sure there are many other delightful places to try, I have given a few a go and I have to say, they are worth it!
– Francois Payard: The hot chocolate and pistachio macaron. Americans are used to the Swiss Miss variety of hot chocolate, generally speaking, and the French take this steamy creamy drink to the next level. It is as if they have melted chocolate bars, and poured this hot confection in your cup. Though I am pretty sure they add milk, this isn’t far from the process. The pistachio macaron was delightful as well – fluffy, not too buttery, with a pure pistachio flavor and a slight crunch from the nut.
– Bouchon Bakery: The vanilla macaron. I have tried many macarons around the city, and I have to say that the vanilla version at Bouchon is one of my favorites. Simple, yet packed with flavor, this little package is a perfect complement to any meal – breakfast, lunch, dinner, espresso or drinks. The caramel version tastes as if you are biting into a soft caramel – delicious, but quite sweet – and the chocolate nutella is expectedly tasty, though not the standout here.
Raspberry almond croissant, Mille Feuille
– Mille Feuille: The raspberry croissant. I have written about this before, and I have to say, my original description rings true. As you sink your teeth into the pastry, you first taste a tart raspberry powder that sticks to your lips and teeth. After the initial tangy shock, you experience the flaky, buttery croissant and reach the filling – simple, marvelous raspberry jam, completing the experience. It will be gone before you know it, but try to savor it as much as possible.
– Maison Kayser: The almond croissant. The flakiness of the pastry, the rich creamy almond paste in the middle. A classic, and done wonderfully here at this boulanger. The fruit tarts – particularly the raspberry – were delicious as well. Simple flavor profiles executed exceptionally.
– Dominique Ansel: Perhaps best known for inventing the cronut, the originals in the bakery are my go-to, not the flashy new inventions (though his latest – cookie shots – did intrigue me). The cannele de Bordeaux are heavenly – a crunchy, caramel exterior lends to a soft, dense flavorful cake inside. Though small and simply flavored, they should not be underestimated. The little egg sandwich, while not particularly French, is a wonderful breakfast package you will not regret. Fluffy eggs, melty cheese, and bread that holds it own.
Bon appetit, mes amis!
Until next time,
SugarSource
SugarSource 
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