The following images are taken from the book Pastry Paris, by Susan Hochbaum, which features dozens of the world’s most enticing pastries set against the backdrop of one of the world’s most evocative cities. It sucessfully demonstrates that in Paris, everything looks like dessert.

1. Religieuse
A voluptuous pair of cream puffs, one sitting on top of the other, bonded together with buttercream and coated with a glaze of fondant icing. The classic filling flavours are chocolate, vanilla, and coffee, but pastry makers continue to offer new and inventive creations. Ladurée, the legendary tea salon, makes them in exotic variaties like Violette (filled with blackcurrant and violet-flavoured cream) and Rose (rose-petal cream).

Les Invalides
A military complex in the 7th arrondisement, housing the Army Museum, Veterans' Hospital and Napoleon's burial ground.

2. Éclair

Éclair in French means "lightning" but even Larousse Gastronomique doesn't offer a convincing explanation for the connection. Their best guess is that it refers to the glint of light that bounces off the slick coating of icing. They're found in every pâtisserie window in Paris and range from the chocolate and coffee varieties to the wild and exotic imaginings of the pâtissiers of the top hotel restaurants.

Métro station, Place d'Italie

 

 

 

 

 

3. Financier
One of the great take-out snacks of Paris, the financier is a rich, moist tea-cake with a chewy outer crust., made with copious amounts of melted brown butter mixed with finely crushed almonds and egg whites. They were first made in the nineteenth century by a pastry chef in the financial district, and named after his banker clients who could afford them (the ingredients were pricey) and liked to eat them on the go. The classic ones are rectangular, but they're baked in a variety of shapes.

Pyramide du Louvre
I.M. Pei's modern glass and metal pyramid in the classical Louvre courtyard. Detractors accused Francois Mitterrand of having a "Pharaonic complex".

4. Croissant
If there's a national symbol of France it would have to be the croissant. A virtual match to Napoleon's military headgear, it's the iconic breakfast item of the land. According to culinary mythology, however, the croissant was actually born in Vienna. There's a legend about a baker who created it in honour of a victory over the Turks (its shape modelled after the crescent on the Ottoman flag).

Portrait of Napoleon Bonaparte

 

 

5. Baba au Rhum
This treat was created by pâtissier Nicolas Stohrer, the founder of the oldest pâtisserie in Paris, which has occupied the same spot on rue Montorgueil since 1730. The visiting King Stanislas Leszcyznski of Poland found his native Polish babka too dry, so Stohrer basted it in Malaga wine, saffron, custard and raisins, creating the boozy cake we know today. At patisserie Pain de Sucre you can even customise the alcohol content with a bonus pipette of rum.

Sacre-Coeur
Sits at the top of butte Montmartre, the highest point in Paris, and offers spectacular views of the city.

6. Tarte au Citron Meringuée
Christophe Michalak's interpretation of the classic tarte with a shortbread base, a layer of lemon curd, soft meringue peaks, lemon gelée, and lemon and lime confit.

Bateaux Mouches
One of the most relaxing ways to see Paris is from the glass-covered decks of the longboats that cruise the Seine.

 

 

 

 

 

7. Palmier
The palmier is made of hundreds of paper-thin layers of dough, prevented from sticking together by a heart-stopping amount of butter. The best ones are golden brown, caramelized, crackling, and flaky, and collapse in your mouth at first bite. Like other viennoiseries, they're meant to be eaten with tea or coffee, or as a companion to other desserts like ice cream or sorbet.

Parterre Garden, Musée Carnavalet (left)
Musée du Louvre (centre)

8. Passion Fruit Tarte
Pre-shaped pâte sucrée tart wedges are baked separately, lined with a little crème d'amande, and filled – in this case with passion fruit cream. The fillings change seasonally at Hugo & Victor Pâtisserie.

Moulin Rouge
The famous cabaret location in Pigalle, the red-light district of Paris, is considered the birthplace of the can-can

 

9. Red Power
Topped with chantilly flavoured with lychee, this cluster of petals by Christophe Michalak is made of strawberry bavaroise and strawberry confit. The financier at the base is filled with more strawberry confit and fresh strawberries.

Grave of Oscar Wilde
Adoring fans come to Wilde's tombstone in Père Lachaise Cemetery to pay tribute and plant kisses.

 

10. Gâteau Caramel
Cocoa-dusted chocolate mousse provides the architecture for pools of caramel, salted caramel and dark chocolate.

La Marais
One of the oldest sections of Paris is now a neighbourhood of quirky boutiques, museus, Jewish shops, and gay bars.

 

 

 

Source : http://www.telegraph.co.uk