Category: Bouchon Bakery Project

Come autumn, I do enjoy the Jenga-style game of stacking apple slices into a pie dish ensuring every bite of pie will be loaded with fruit but I am equally fond of the simplicity of overlapping slices for a beautiful fanned apple tart.

Rhubarb is one of my favorite summer ingredients and will eat it whenever I can, whether it be in a fancy liquid nitrogen gazpacho or swirled into cheesecake ice cream. When I found out it would be the main ingredient in this tart I was excited to get to use it. It has the most vibrant red hue.

To add to the list of interpretations of the classics–Better Nutter (Nutter Butter) and Oreo (TKO), Thomas Keller has a recipe for an Oh Oh, his version of the chocolate Swiss roll or Hostess’ Ho Ho. The technique is similar to making a jelly roll or buche de noel in that you make a flat sponge cake, spread a layer of filling and roll it up. For the Oh Oh, the rolls get a chocolate coating finish.

The gold disk or palet d’or is a rich chocolate dessert made up of alternating layers of cake and chocolate cream, covered in a chocolate glaze. So yes, A LOT of chocolate. Traditionally a few flecks of gold leaf are placed on top, hence the d’or part of the name. It was the first recipe out of the Bouchon Bakery cookbook where I felt like the challenge was more in the execution and presentation rather than the technique.