A silky-smooth chocolate tart with an almond crust and croustillant flourish from Jean-Paul Hévin’s Paris boutique

See 2003 French Pastry Champion, Hugues Pouget, craft his caramel crème-filled milk chocolate Hugo Caramel.

Perfectly ripe berries and a strawberry macaron garnish crown this delicious red fruit tart from Sadaharu Aoki’s Paris boutique

A candied Valencia orange slice suspended in sugar – from a collection of photos highlighting translucence in Parisian pastry

A gorgeous peach tart, crowned with a delicious quenelle of fresh mascarpone, from Carl Marletti’s Paris boutique

Filled with delicious lemon verbena crème and covered in fondant, this is the Victor Verveine from Hugo & Victor.

Delicious lime, grapefruit, praline, chocolate and strawberry tarts from Hugo & Victor’s Parisian boutique

Experience 125 years of chocolate crafting tradition in Bonnat’s Trinité chocolate bar.

A delicious quenelle of chocolate sits atop crisped rice and a secret ingredient you’d never expect, in the Censier by Carl Marletti.

Tart white currants sit atop cream cheese mousse, chocolate and raspberries in Christian Constant’s Kalinka.

White chocolate mousse and delicious raspberries come together perfectly in this Tarte de Saison by La Pâtisserie des Rêves of Paris

Mango, raspberries, pineapple and more come together deliciously in the Exotique, from Pascal Caffet’s Rue Jacob shop in Paris.

A mouthwatering kaffir lime tart with a striped white chocolate “lid” from Hugo & Victor’s Paris boutique.

A gooey salted butter caramel crème-filled “religieuse” cream puff from Des Gâteaux et du Pain’s boutique in Paris

Sitting like a little piece of architecture, lemon verbana crème is filled with a liquid lemon center in Hugo & Victor's Hugo Verveine

Meticulously arranged blueberries adorn this blueberry tart from Hugo & Victor’s Paris boutique

A meticulously prepared apple galette from Sadaharu Aoki’s Rue de Vaugirard boutique in Paris

Fluffy strawberry marshmallows crown a strawberry tart filled with vanilla crème in Ladurée’s Tarte Fraise à la Guimauve

A sweet almond crust cups a delicious mound of raspberries, strawberries and blueberries in Carl Marletti’s Tarte Fruits Rouges

Thin layers of milk chocolate sandwich chocolate crème atop praline feuilleté and dacquoise in Pierre Hermé’s Plaisir Sucré

Six baby choux puffs are baked together, then filled with praline crème and chocolate coulant in La Pâtisserie des Rêves’ Paris-Brest

Raspberry crème and buttery sablé sandwich a chewy deep-pink macaron in Pain de Sucre's Corto

Lightly caramel-coated choux pastry, dripping in chocolate, sits atop Bourbon vanilla crème in Pascal Caffet's Tarte Profiteroles

Delicious pistachio dacquoise cups a dollop of rich pistachio crème and a little mountain of strawberries in Pierre Hermé’s Montebello.