French pastry has a reputation for being intimidating - all that lamination, tempering, and precise technique. But in Chandigarh, a growing number of bakers are bringing authentic French patisserie to the tricity.
What Makes French Pastry “Authentic”?
It’s not just about the name on the menu. Real French pastries require:
- Proper lamination - A croissant should have visible, flaky layers
- French butter - Higher fat content than regular butter, creating richer flavour
- Patience - Good croissant dough is folded and rested over 2-3 days
- Technique - Choux pastry, pate sablee, and creme patissiere are foundational skills
If your “croissant” is soft and bready with no visible layers, it’s just a shaped roll.
French Pastries You Should Try
Croissant
The ultimate test of a bakery. Look for a golden, shattery exterior and honeycomb interior. At Crème It Up, our croissants use 27 layers of French butter lamination.
Macaron
Not to be confused with the coconut macaroon. Real French macarons have a smooth shell, ruffled “feet,” and a chewy interior. Common flavours in Chandigarh: pistachio, rose, chocolate, and salted caramel.
Eclair
Choux pastry filled with creme patissiere and glazed. Should be light, not doughy.
Tarte au Citron
A lemon tart with a crisp pate sucree shell and tangy curd. Simple but requires perfect balance.
Where to Learn French Pastry in Chandigarh
If you want to go beyond eating and learn to make French pastries, Crème It Up offers dedicated French pastry workshops covering:
- Croissant lamination from scratch
- Macaron technique (Italian meringue method)
- Choux pastry and eclairs
- Tart shells and curds
These classes are taught by Chef Anushka Madaan and are available both in-person at our Sector 46C studio and online.
Want to taste or learn French pastry in Chandigarh? Explore our classes or order from us.