The Art of French Pastry

sticky bun–like mixture of
sugar, butter, honey, and
almonds, then baked and
filled with a rich mixture of
pastry cream and whipped
cream called crème
diplomate.
The cake is called nid
d’abeille (honeycomb) in
France, as it resembles a
bee’s nest covered with
swarming bees. In Alsace
we call it binenstich, which