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Mornings in Paris find early risers at neighborhood patisseries, where specialties include freshly baked delights like these mouthwatering buns. They're handcrafted for us by French pastry chef Jean-Yves Charon, who combines a light, flaky croissant dough with a buttery brown-sugar filling spiced with cinnamon and orange zest. Just let the buns rise overnight, then bake them fresh in the... More at Williams-Sonoma.
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