Explore by Tags

Entries tagged with 'Francois Payard'

Ask the Pastry Chef: What to Eat at François Payard Bakery and FP Pâtisserie

Sweets Stef Shapira Post a comment

With five stores in NYC, as well as outposts in Las Vegas, Japan, and Korea, there is plenty to choose from at any of the François Payard Bakery (FPB) or FP Pâtisserie locations. The abundance of delectable options can be overwhelming, so we asked Payard to give us a hand in recommending some of his favorite items. More

We Chat With Pastry Chef Francois Payard

New York Jacqueline Raposo Post a comment

The third-generation pastry chef points out the differences between bakeries and patisseries, poles on the rustic-refinement sweets spectrum. What does he enjoy doing more? "It's not about what I prefer. It's about what the neighborhood needs." More

First Look: François Payard Pâtisserie

Sweets Lauren Rothman 3 comments

After a series of setbacks—including one big one named Sandy— FP Pâtisserie is open. This new flagship location of François Payard's bakeries is showcasing almost all new desserts, including beautiful layer cakes, elegant tarts, and 16 flavors of macarons. More

Two Fall Dessert Recipes From Francois Payard

Sweets Carrie Vasios Mullins Post a comment

Chef Francois Payard drops by to share two of his favorite fall recipes: Pumpkin Macarons and a Cranberry Chocolate Tart. More

Francois Payard's Cranberry Chocolate Tart

Serious Eats Carrie Vasios Mullins 4 comments

One of Payard's favorite tarts, you'll love the combination of the rich dark chocolate with tart yet sweet cranberry. More

Francois Payard's Pumpkin Macarons

Serious Eats Carrie Vasios Mullins 3 comments

In this autumn recipe from Francois Payard, classic macaron shells are filled with a spiced pumpkin ganache. More

Where To Buy Last-Minute Thanksgiving Pie in New York

New York Ed Levine 2 comments

There are all sorts of fantastic bakeries in New York where you can pick up pie for your Thanksgiving table. But many of them require advance orders for Thanksgiving—and sometimes that just doesn't happen. Sometimes, you just need a last minute pie. And luckily, these fine bakeries are here to help you out. More

Sugar Rush: Tout Vanilla at François Chocolate Bar

New York Kathy YL Chan Post a comment

[Photo: Kathy YL Chan] At François Chocolate Bar, one of the few pastry creations with no dark or milk chocolate is the Tout Vanilla ($6), pure white from top to bottom. The base is a buttery, crumbly sable breton,... More

The Peanut Butter Guy Enters the Bon Appétit Bake-Off

That's Nuts Lee Zalben 13 comments

"As the only Serious Eats blogger in the contest, I had to represent." My Chocolate Peanut Butter Pie entry. Click here for the recipe » I've only been blogging for a few months now, so I was very surprised when Bon Appétit invited me to take part in their first ever Blog Envy Bake-Off on December 10. The first place prize was an all expenses paid trip to Las Vegas for the magazine's Vegas Uncork'd festival. Some of the other competition. To be totally honest, I didn't think I had any chance of winning. I felt like Anne Hathaway going up against Kate Winslet, Angelina Jolie, and Meryl Streep for Best Actress at last year's Academy Awards. Sure, I was... More

Cook the Book: Flourless Milk Chocolate Cake with Grapefruit and Hazelnuts

Serious Eats Lucy Baker Post a comment

Been wondering all week about the gooey, nut-studded, fudge-drenched dessert on the cover of Chocolate Epiphany? It's a flourless milk chocolate cake with grapefruit and hazelnuts. The recipe is simple to prepare and yields extraordinary results. The mild milk chocolate... More

Cook the Book: Chocolate Sticky Toffee Pudding

Serious Eats Lucy Baker 1 comment

Today's Cook the Book recipe for chocolate sticky toffee pudding puts a multinational spin on a traditional British dessert. French pastry chef François Payard adds Dutch-processed cocoa powder and semisweet chocolate chips to the sponge cakes, and Irish cream liqueur... More

Cook the Book: Chocolate Brioche with Chocolate Chips

Serious Eats Lucy Baker 3 comments

Classic, buttery brioche is delicious enough on it own. This version adds chocolate—twice—elevating it to sumptuous new heights. Cocoa powder is incorporated into the dough, and chocolate chips are folded into the brioche as it is shaped. To make individual... More

Coffee & Chocolate Panna Cotta

Serious Eats Lucy Baker 1 comment

The following recipe is from the August 27th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Revered pastry chef and author François Payard notes that, "while not specifically low in fat," you... More

Cook the Book: Charlie's Chocolate Pudding Cake

Serious Eats Lucy Baker Post a comment

Almost everyone is a chocolate lover. But recently, more and more people are making the leap to chocolate connoisseur. This new breed of aficionado is interested in more than milk vs. semisweet, Scharffen Berger vs. Callebaut. They want to know... More

Cook the Book: 'Chocolate Epiphany'

Lucy Baker Closed

From classic cakes, tarts, and cookies, to newfangled churros, marshmallows, and pain perdu, the recipes in this week's Cook the Book selection all have one key ingredient in common: chocolate, and lots of it. In Chocolate Epiphany, fêted French pastry chef François Payard (owner of New York's acclaimed Payard Pâtisserie & Bistro and author of two previous cookbooks, Bite Size and Simply Sensational Desserts) turns his attention exclusively to chocolate, in all its luscious incantations. The 100 recipes range in difficulty from simple-yet-impressive chocolate crème brûlées and chocolate-honey madeleines (perfect for beginner home cooks) to show-stopping chocolate gâteau de crêpes with green tea cream and chocolate pavlovas with chocolate mascarpone mousse (a sumptuous challenge for ambitious bakers). According to François,... More

In Videos: François Payard on 'Nightline'

Raphael Post a comment

"What we do is the same thing like those on Broadway. Everyday you open the curtain and it's a new show." —François Payard Learn more about renown French pastry chef François Payard of New York City's Payard Patisserie and Bistro in his interview on Nightline's "Platelist" series. If you're not craving chocolate right now, you will after watching Payard make chocolate French toast and chocolate cake. After watching the video, grab the recipes and read more of the interview at Nightline's website.... More

More Posts