Your Favorite "Fancy" Pastry?

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MetroplexJim
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2017/10/15 17:23:41 (permalink)

Your Favorite "Fancy" Pastry?

Mine is the kouign amann - meaning "butter cake" and pronounced "queegh-AH-mahn".  My best way of describing it is that it is a medium sweet, dense, caramelized, sophisticated cousin of the croissant. 
 
The 'real deal' is hard to find outside its native France.  Grossly simplified versions are offered by many "high-end" bakeries here in the U.S., but few have the time or inclination to follow the painstaking steps to prepare it properly - or have the clientele who would both appreciate it and pay a proper price for it:
 

 
So imagine my shock to happen upon 'the real deal' a mile from my house here in the cultural desert of McKinney, TX!  Fairly recently a new bakery opened up calling itself "A Bakery".  It was opened on a shoestring by a young, first generation French-Indochinese ("Vietnamese") lady and offers 'the usual' + plus the rare article in question for which she charges $3.75 for an individual portion 1.5" high and smaller than the palm of my hand - quite a bit for a few pennies worth of flour, egg, sugar, salt, & yeast.  But, oh my goodness, it would please a Parisian!
 
I checked and this particular item has been mentioned only once before here in Roadfood.  From Michael's description as being "light" and "slightly sweet" I'd say that the Morning Bun at Five Points Artisan Bakery is a 'short-cut' American version of the kouign amann, that the owners know the difference, and being from Pittsburgh, are honest folk who would never mislabel what appears to be an outstanding creation in its own right. 
 
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So, what's your favorite "fancy treat"?
post edited by MetroplexJim - 2017/10/15 17:25:38
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    tmiles
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    Re: Your Favorite "Fancy" Pastry? 2017/10/15 20:07:29 (permalink)
    I have posted about our fairly new "Cake" in my hometown of Millbury, Mass. They make a lot of my favorites, but IMO, nothing compares to the bismarks at the late Butler's in Westport, Mass. A close second is the bismark at Helen's bakery in Worcester, Mass. They are always fairly good, but quality varies. When they get it "right", as on my most recent visit, they are sublime........
    #2
    mar52
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    Re: Your Favorite "Fancy" Pastry? 2017/10/16 00:54:29 (permalink)
    It's Sfogliatella for me or a custard filled eclair.  They make me smile just thinking about them.
    #3
    chefbuba
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    Re: Your Favorite "Fancy" Pastry? 2017/10/16 02:33:27 (permalink)
    Cheese danish.
    #4
    IndianaPete
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    Re: Your Favorite "Fancy" Pastry? 2017/10/16 10:16:22 (permalink)
    That looks delicious!
    Prune Danish.  Does anyone know where I can get one?  or two?
    #5
    Ghaz
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    Re: Your Favorite "Fancy" Pastry? 2017/10/16 12:15:18 (permalink)
    chefbuba
    Cheese danish.


    The more cheese, the better!
    #6
    lleechef
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    Re: Your Favorite "Fancy" Pastry? 2017/10/16 12:19:13 (permalink)
    Gateau Paris Brest

    #7
    lleechef
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    Re: Your Favorite "Fancy" Pastry? 2017/10/16 12:26:07 (permalink)
    Also a Tarte Tatin

    #8
    leethebard
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    Re: Your Favorite "Fancy" Pastry? 2017/10/16 13:55:34 (permalink)
    Religiouse(spelling??) if you can find one outside Paris!
     
    #9
    cavandre
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    Re: Your Favorite "Fancy" Pastry? 2017/10/16 13:59:40 (permalink)
    When they're made right, I would go with a Napoleon.
    #10
    Twinwillow
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    Re: Your Favorite "Fancy" Pastry? 2017/10/16 15:14:41 (permalink)
    Good old fashioned, NYC Jewish deli "7 layer cake". And, the no longer available iconic
    "Blackout Cake" from the late, great, Ebinger's bakeries in Brooklyn.
    https://4.bp.blogspot.com...+Ladybird+Bakery+2.jpg
     
     
    post edited by Twinwillow - 2017/10/16 18:47:31
    #11
    MetroplexJim
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    Re: Your Favorite "Fancy" Pastry? 2017/10/16 18:02:30 (permalink)
    lleechef
    Gateau Paris Brest




    For pure "food porn" you really can't beat the French.  Justly, they take immense pride in what is truly an art.  You just can't turn this stuff out on an assembly line with minimum wage personnel, so it's oh, so rare in the U.S.
     

    #12
    Root-Beer Man
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    Re: Your Favorite "Fancy" Pastry? 2017/10/16 18:30:14 (permalink)
    My favourites would have to be the Cream Puffs I used to have at the Beijing Hotel breakfast. So soft and a perfect cream filling. I've never run across any place that has a cream puff that even comes close.
    #13
    JRPfeff
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    Re: Your Favorite "Fancy" Pastry? 2017/10/16 18:52:43 (permalink)
    These things are off the hook.

    #14
    lleechef
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    Re: Your Favorite "Fancy" Pastry? 2017/10/16 19:34:08 (permalink)
    Jim, what are they called?
     
     
    #15
    JRPfeff
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    Re: Your Favorite "Fancy" Pastry? 2017/10/16 19:41:43 (permalink)
    I don't know. Quixote brought them.
    #16
    MetroplexJim
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    Re: Your Favorite "Fancy" Pastry? 2017/10/18 21:47:38 (permalink)
    lleechef
    Jim, what are they called?

    JRPfeff
    I don't know. Quixote brought them.


    Flavor? Texture/density?
     
    They certainly look "off the hook". 
     
    #17
    JRPfeff
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    Re: Your Favorite "Fancy" Pastry? 2017/10/19 07:09:58 (permalink)
    Jim,

    It had a caramelized sugar flavor. Maybe some honey too. It was crispy on the outside, with layers of soft flaky dough inside. Likely croissant dough, with a moist, slightly heavy density.

    Jim
    #18
    MetroplexJim
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    Re: Your Favorite "Fancy" Pastry? 2017/10/19 08:31:40 (permalink)
    JRPfeff
    Jim,

    It had a caramelized sugar flavor. Maybe some honey too. It was crispy on the outside, with layers of soft flaky dough inside. Likely croissant dough, with a moist, slightly heavy density.

    Jim



    Sounds like an American version of the kouign amann.  I'm slowly learning that appearance isn't everything in pastries and can now divine the origin of the phrase "tarted up".
    #19
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