Selection of Petit Fours
Delicious Indulgence
Patisserie on Montmartre
My Favorite Five
     In 1862 Louis Ernest Laduree started a bakery at 16 rue Royale in Paris.  In the 1900's his wife, Jeanne Souchard, came up with the idea of combining their pastry shop with a Parsian style cafe creating one of the first eateries in Paris which allowed women to enjoy dining out at their 'salon de the'.  Today there are several other Laduree shops in Paris, at Paris airports, in France, and world wide. Their pastries can also be purchased and shipped directly to you at   
     The famous Laduree macaroons were introduced by the owner's cousin, Pierre Desfontaines.   Macaroons are merangue-like cookies made from almonds, eggs, and sugar joined together with a creamy ganache filling.  Every season an imaginative new flavor is added to the Laduree macaroon collection.  
Chocolat blanc - white chocolate
Lavande - lavender
Fois gras - fois gras
Pain d' epices - spiced cake
The earl grey - Earl Grey tea
Noisette - hazel nut
Reglisse - licorice

Citron vert -lime
Pamplemouse rose-red grapefruit
Myrtille - myrtle
Cocktail exotique- exotic cocktail
Cerise noir - black cherry
Peche - peach
Groiseille - red current

I found this store in Bercy Village and on Montmartre last year.  It's charming and friendly.  Cookies and candies are arranged in open bins ready to be scooped up, weighed, and paid for or sold in prepackaged boxes and tins. You can also buy prepackaged treats to take with you or have them mailed home.  Check out their website for great colorful photos, more locations in Europe, and traditional cookies and candies and unique delicacies like chocolate olives you can order online. 
Cream Puffs 
When I'm in Paris I spend a lot of time gazing into patisserie windows.  The selection and variety is amazing.  I usually can't make up my mind about what to get so I stroll on without buying anything.  The author of Paris by Pastry: Stalking the Sweet Life on the Streets of Paris makes my choice easier.  Joyce Slayton Mitchell and her friend Beverly A. Thomas share their favorite patisseries near Paris' main attractions, patisseries by arrondisements, a Seine-a-Seine metro stop tour of patisseries, descriptions of all French pastries, maps and photos.  What I like best about this book is the recipes.  My favorite is for Madeleine cookies.  I make them often especially when I get nostalgic about Paris.  I spray my pan (available on the internet) with non-stick oil. 
1 stick softened sweet butter
2/3 cup sugar
3 eggs
Rind of 1 lemon, finely grated
2/3 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder

Preheat oven to 350 F.  In a large mixing bowl, cream butter and sugar until light. Beat in whole eggs, then lemon rind. Place mixture over a pot of hot water and beat until creamy.  In a small bowl, mix together dry ingredients, and then beat into butter mixture until well blended.  Fill silicone Madeleine molds to about half-full and bake 10 to 12 minutes until golden brown. Serve warm, dip into tea, and sweet memories will rise from the senses...
Paris by Pastry
Joyce Slayton Mitchell
Page 58
  No visit to the Ile Saint-Louis in Paris is complete without a stop at Glacier Berthillon for an ice cream or sorbet.  Berthillon's products are entirely natural and feature up to 15 flavors a day from the ordinary to the sublime.  Over  60 flavors are concocted in just one year alone.  Berthillon offers both a take-away service and ice cream parlor.  The business, which started in 1956, is the second oldest ice cream manufacturer in Paris.  It supplies other restaurants with its famous ice cream. Watch for placards at other restaurants on the Ile de Saint-Louis reading  BERTHILLON ICE CREAM SOLD HERE to avoid the shop's notoriously long lines.  For updates on the latest flavors check   
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