The pastry above is layered with chocolate pastry cream, flan, and on top, a very whimsical patisserie (pastry shop) in the Marais district in Paris has placed jelly beans, candy blackberries, and a little pile of minced pistachio. For some reason, I seem to find the need to put a baguette in every picture.
My family and I’ve been home from France for a month but I’m still not exactly “home.”
More photos if you click below; plus new tips on getting a perfect Dutch oven bread on the outdoor gas grill (I’m going to keep refining this). I’d planned on trying to re-create this pastry—-baking up brioche (on page 300 of the book) , slicing it thinly, and layering it with pastry cream (recipe for the cream on page 348 of the book. But as I said, I always seem to end up with bread… (more…)