Voila, a Fourth of July flag tart!
When people learn that I’ve been to pastry school, they often ask “what do you like to make the most?” Nothing — is what I usually say. I’m inspired by what’s in season. (Talk about a snooze answer. Sorry, it’s the truth!) Recently though, I’ve been making a lot of tarts, so I’ve put together my tips for tart success, plus specific notes for the flag tart shown above.
Shortly after the cronut frenzy began, Chef Dominique Ansel said that he wouldn’t let the commotion take away from his desire to continually push the envelope with what he can create. True to his word, he has been serving up one whimsical treat after another – Frozen S’more, Magic Souffle, and now the Cookie Shot. After my attempt at making cronuts I decided to try Chef Ansel’s recent creation, inspired by his first experience eating an Oreo. I have not been back to the bakery to try the cookie shot yet so I’ve based my attempt off of blog write-ups.
*This post contains affiliate links.
I’m talking about the cronut again? Yes. I’m addicted. I made my own version which I’ll call a cro-not. Mine are close but I’ll need a few more tries (Chef Dominique Ansel tested about 10 versions) before I confidently say I’ve got it. And even then, after spending an entire day making them, Jenn’s Cronut Truck is not in the works.
It’s been two months since I had my first cronut but the food memory is still fresh and I’m happy with how these cronuts turned out. A big thank you to my friend and photographer, Johnny for being ambushed into a photo shoot. I wanted to concentrate on baking and not accidentally drop my iPhone in the fryer. Yes, he was compensated with a fresh cronut.
Photo credit: Jenn Yee
I’m on a madeleine kick having made four different versions recently, determined to find a good recipe. I’ve never been fond of madeleines because they were so dry, that is until I had one from Ble Sucre in Paris. Fortunately the recipe is available courtesy of Bon Appetit Magazine and last year’s Paris issue with a cover shot of baguettes so delicious, I bought the magazine because of that.
