French pastry chef Pierre Hermé is set to release a cookbook filled with some of the recipes and pastries that have made his name a powerful brand around the world.

Pierre Hermé gives readers a hundred recipes that reinvent classic French cakes and desserts into innovative new flavor combinations, like croissants filled with rose-scented almond paste and a raspberry and lychee compote.

The Saint Honoré cake is reinvented with green tea, chestnuts and passionfruit, while a ‘foie gras’ crème brûlée is adorned with caramelized mango.

Forget yule logs shaped like fire wood and studded with holly berries. When master French pastry chefs make their bûches de Noël, they’re wrapped in gold leaf, shellacked in a glossy caramel veneer and covered in leopard print.

In a YouTube video created by food blog Paris by Mouth, a bevy of cakes made by masterful French pastry houses like Fauchon, La Maison du Chocolat and Pierre Hermé are featured to a surprising soundtrack of Salt-N-Pepa’s classic “Push It.”

Anagrama projected an exclusive and elegant atmosphere for Theurel & Thomas, the first patisserie in Mexico specialized in French macarons.

One of the most important extensions of a brand, which has a business based in store selling, is the design and ambiance of the stores.

The Theurel & Thomas pâtisserie has an enlightened space with an exclusivity and elegant atmosphere.

In honor of the upcoming nuptials of Prince Albert of Monaco and Charlene Wittstock, two iconic French pastry houses have created special, limited-edition desserts.

Ladurée launched a special box-set of eight macarons, light, airy almond meringue cookies that come in guava and raspberry-aniseed flavors.

The guava macaron is perfumed with pink guava from South Africa, while the raspberry cookie has a hint of aniseed.

In 2010, Hôtel de Crillon reaffirms its love for fashion and tailoring with this unique piece ‘‘Hand Stitched” created by their pastry Chef Jérôme Chaucesse.

The unique Christmas log combines the legendary flavor of crème de marrons and the tart nature of tangerines with the creamy texture of vanilla panacotta in a perfect harmony of textures. All resting on an authentic tangerine biscuit.

Delicately embroidered and topped with crunchy buttons, it thrills the eye and the palate of those who seek a touch of sweetness in the midst of a cold Paris winter.

Dutch fashion designers Viktor & Rolf decided to take the opportunity of Paris Fashion Week to celebrate the 5th anniversary of their fragrance Flowerbomb.

They threw a party at Le Meurice on March 4, 2010 which featured Grace Jones singing La vie en rose as well as the presentation of a limited-edition pastry.

The pastry, co-created by the hotel’s head chef, Yannick Alléno, and its pastry chef, Camille Lesecq, was inspired by the Flowerbomb fragrance.