The Art of French Pastry

Some flourishes are as
simple as a hazelnut
dipped in caramel in such
a way that the hot sugar
dripping off the nut
solidifies in the form of an
elegant curl. Your
decoration of choice can be
simple: threads of candied
peel, a thin, crisp tuile, a
shard or a square of
chocolate nougatine crisp,
or something piped—