For years, the Japanese dominated the cream puff market in New York with oversize ones, but now, the French have jumped in. Rebecca Tison, a Parisian who worked for IBM and then in banking in New York, said her new shop, Barachou, is inspired by a cream puff store in Paris. The name of this Upper West Side shop is a mash-up of “bar à choux,” French for cream puff bar. Her little pastries, made on the premises by a Parisian baker ($3.20 each), have finesse, delicacy and panache, thanks to their decorative topknots and the flavored fillings like lemon-meringue, dulce de leche, pistachio, chocolate and red velvet. There are cookielike unfilled chouquettes, and also savory puffs, with toppings like cheese and tomato.

Barachou, 449 Amsterdam Avenue (82nd Street), 646-398-7788,

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