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.
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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.
