One year of pastry content. Your favorites compiled. Merci pour tout.

Éclairs five ways: Classic, matcha, salted caramel, rose, and coffee.

Market haul today. When ingredients are this fresh, simple cooking is best.

Morning at Halles de Lyon Paul Bocuse. The finest market in France, and it's my backyard.

My croissant lamination technique. 72-hour process from dough to golden perfection.

Controversial opinion: This "classic" recipe is overrated. Here's my better version.

Holiday bûche de Noël recipe. My grandmother's chestnut cream filling is legendary.

Behind the scenes of a Michelin-star pastry kitchen. The pressure is unreal.

Seasonal fruit tart with crème pâtissière. Summer in edible form.

My knife kit and essential pastry tools. Invest in these, skip everything else.