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A French pastry chef shares mesmerizing videos of desserts in the making
Photo: Courtesy of Francois Payard
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When French pastry chef Garry Larduinat, the former executive pastry chef at Francois Payard in New York, started Instagramming his beautiful desserts in the making, he didn't expect them to take off like they did.

"Very quickly though, I started to see a fast and enthusiastic response to the photos," he tells us. "So I decided to take it one step further and make videos demonstrating how these desserts are made from beginning to end."

We're so glad he did. Larduinat's videos are completely mesmerizing.

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"I love that my followers are able to see that all of these pastries are delicately made by hand, with a lot of care, experience and love behind each and every one of them. I think that is what people connect to and get excited about most. Great music doesn't hurt either," Larduinat says.

See for yourself what is captivating thousands of fans.

Here are some of Larduinat's personal creations: 

 

 

 

Petites tartelettes du jour!! ? Roasted ?, vanilla panna cotta, meringue ?, coconut mascarpone quenelle! ? #garrysclips

A video posted by Chef Garry (@garrylarduinat) on Jan 27, 2016 at 9:24am PST

 

And here are some of the pastries he made for Francois Payard Bakery: 

 

 

A sweet turn of lemon, raspberries & meringue...???? #garrysclips

A video posted by Chef Garry (@garrylarduinat) on Jul 24, 2015 at 9:45am PDT

 

If you've got fancy desserts on the mind with Valentine's Day coming up, Francois Payard Bakery has a bunch of new, tantalizing treats, like raspberry Champagne truffles, in addition to the ones you see above. And if you didn't have desserts on the mind, now you do.

While the pastries and desserts Larduinat creates are nothing short of masterpieces, the chef doesn't discriminate when it comes to his own preferences. One of his favorite desserts is New York-style cheesecake, "when it's made well" he tells us. "The real deal is very hard to find in France."

Originally from Limoges, France, Larduinat started working in the kitchen when he was 15 years old. He became the head chef at Francois Payard Bakery in 2014 when he was just 29. Recently, the chef left his post as executive chef at Payard with plans to move to Los Angeles.

He's excited about being closer to family (his wife is from San Francisco)—and also the food scene in L.A.

"I've been told Los Angelenos will drive any length across town and sit in traffic just to try something new and exciting. I'm the exact same way," he says. After watching Larduinat's videos, you would probably brave L.A. traffic for his desserts, too.

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