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An Interview with Raphaële Marchal, Food Writer Extraordinaire & Author of À La Folie

Raphaële Marchal A La Folie Book

À La Folie, Stéphane de Bourgies

If there’s one name to know in Paris’ fizzing new food scene, it’s that of Raphaële Marchal. Contributing writer to the all-things-sugar magazine, Fou de Pâtisserie, and the Parisian’s go-to guide for young and creative cuisine, Le Fooding, the 26 year-old also runs her own successful food blog, En Rang d’Oignons, and contributes to many of the gastronomic events in Paris.

With names like Pierre Hermé and Jacques Genin in her iPhone contacts, it’s no wonder that Raphaële decided to write a book on pastries. À La Folie, released in Paris on November 10, presents 60 pastry chefs and their signature creations alongside the most exquisite (and mouthwatering!) photos from David Bonnier and Antoine Pesch. With recipes from Christophe Adam’s caramel éclairs to Yann Couvreur’s impeccable millefeuille, to Jacques Génin’s zesty lemon and basil tart, À La Folie is 100% sweet and oh-so Parisian.

Want to impress your husband with your culinary flair? Polish up on your French (an English translation of the book is in the works) and pull out the old KitchenAid. Ethereal Parisian pastries are your well-deserved reward.

We sat down with Raphaële over lunch at AG Les Halles to discuss her favorite sweets, her go-to pastry shops in Paris, and her Montmartre neighborhood.

Raphaële Marchal A La Folie Book

À La Folie

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Paris Pastry Smackdown: Eclair de Genie vs. Atelier de L’Eclair

After macarons, cupcakes, and cream puffs, the classic eclair is now enjoying a serious revival in Paris. Here to test the trend, Carin gathered a few knowledgeable sweet freaks to test the goods from Paris’ most notable new eclair shops, l’Eclair de Genie and l’Atelier de l’Eclair. -Geneviève

HiP Paris Blog, Carin Olsson, Éclairs

Éclairs from L’Éclair de Génie

If you ask people about pastries that remind them of Paris, one that first comes to mind is the classic éclair. A pastry made with pâte à choux, a fluffy cream filling and mouth-watering icing on top — mmmm!

HiP Paris Blog, Carin Olsson, Éclairs

Éclairs from L’Éclair de Génie

Many of us forgot about this delicious little pastry when adorable macarons and elaborate American cupcakes took the Parisian dessert spotlight over the past couple of years. Thanks to inventive pastry chefs (and probably a general fatigue with everything bite-size), two new Parisian pastry shops, L’Eclair de Genie and L’Atelier de l’Eclair, have put the éclair back on the dessert tray.

HiP Paris Blog, Carin Olsson, Éclairs

I have to admit: I haven’t always been a huge fan of the éclair myself. It wasn’t until I stepped inside the newly opened L’Éclair de Génie in the Marais, that I realized I might need to revise my position: seeing miniature éclairs all lined up in different colors and variations made my heart skip a beat. After my first bite of a noisette/praliné éclair, I was sold. I’m now an unabashed éclair convert (under the right circumstances, of course). So when the HiP Paris blog asked me to spend an afternoon exploring new variations on this classic pastry, I jumped at the chance! Continue Reading »

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