My top 10 all-time favorite sweets in Paris

Though, I think you’d agree, this is an unfair list. An impossible task. There is no limit to the to-die-for deliciousness on every block in Paris. To try to select only 10 is a cruel challenge. But if I had to choose… 10 sweets I wouldn’t want anyone to miss… I would start with:

• A good, ole piping-hot oozing Nutella and banana street crepe.

• La Folie at La Patisserie des Reves: The heft and texture are pure magic. The doughy, whipped brioche is piped full of vanilla pastry cream that has a hint of rum raisin. Topped with praliné crumble and a touch of confectioner’s sugar. Unbelievable.

• The obscenely addictive Praluline from Pralus. Buttery, chewy, crunchy, sweet but a titch savory, caramelized—what doesn’t this beauty have?

• The sweet little strawberry Coeur from Coquelicot. Relatively modest in size—just 4-5 bites—it’s also sweet and fruity and has a pitch-perfect texture that’s both spongy and moist.

• A chocolate éclair from Stohrer. The crisp pastry shell envelopes an uber generous chocolaty custard filling and is slapped with a sweet chocolate glacage. It’s a serious sugar rush in the best way.

• Angelina’s stick-to-your-ribs chocolat chaud. It’s like sipping melted truffles. In a tearoom that Coco Chanel used to frequent.

• Speaking of truffles, Jean-Paul Hevin’s truffles are le mieux. And his mendiants. And his cakes. Hevin = heaven.

• The rice pudding at Chez l’Ami Jean. I never would have thought I’d care a lick about rice pudding. Last year’s dinner at Café Constant made me reconsider. And a later dinner at Chez l’Ami Jean changed everything. Served in a massive bowl with sides of candied granola and salted caramel cream, this is an unforgettable dessert.

• The Plenitude Individuel from Pierre Hermé. While his macarons are, oui, divine, this little cake is transporting. Fluffy chocolate mousse under a dark chocolate shell. Kissed by salted caramel. Adorned with tiles of more chocolate. It’s gorgeous, exquisite and delicious.

• The almond croissant from Boulangerie Julian. When Bennie and I split this, we were giggling in the middle of rue Saint-Honoré. Fresh and flaky, slightly chewy and caramelized at the edges, heavy with almond paste and lightly dusted with powdered sugar and slivered almond. I mean, how can something taste so good??