Perhaps the single most important draw at Pâtisserie Chantilly is an appropriated staple of most Japanese pastry shops—the cream puff. Here, the pâte a chou dough succeeds in its seeming imperfection—craggy spheres that actually look as though they’ve been touched by human hands. And instead of a precise injection of cream, Chantilly’s filling nearly spills [...]

Pâtisserie Chantilly’s creamy dreams

PHOTO by ROSHEILA ROBLES
Most of Pâtisserie Chantilly’s pastries are a matter of memory, classic concoctions of culinary history so baked into our collective consciousness they’ve become monuments to the French tradition. Some were born between the walls of stately palaces; others received simpler, less immaculate conceptions hundreds of years ago. But centuries-old [...]