To celebrate Easter I made Hot Cross Buns from the Bouchon Bakery Cookbook. Prior to this I had not eaten nor made them before so it was a brand new experience for me. Traditional buns are made from a yeasted dough with currants and cinnamon icing. Thomas Keller’s recipe uses a brioche dough and incorporates cranberries for a bit of tart contrast and cardamom is in the icing for a more pronounced spice flavor.
I was about 10 when I had my first mille feuille, shared with my family in a little cafe in Paris…Epcot. I know I know, really now, a theme park? After a re-visit a few years later armed with a bit more pastry know-how, surprisingly, their mille feuille was rather authentic. The patisserie did get a remodel back in 2012 so I’m not sure what the establishment is like now but I hope there is mille feuille for others to experience and fall in love with like I did.
Pithivier also known as a Galette des Rois (King’s Cake) pops up in French patisseries after the New Year in preparation for celebrating the Epiphany on January 6th. The concept is similar to the cake made for Mardi Gras. A little trinket is hidden inside the pastry and when found, he or is she is king or queen for the day.
Despite their appearance, these are in fact palmiers. I like the change from the heart shape, but that isn’t the only difference. To make these pastries extra decadent, they are sandwiched together with raspberry jam and dusted with powdered sugar on the top. Oh la la.
