Bouches- Puff

Cut small in one piece of dough
place on a second piece of dough
cut out
egg wash- cover with parchment paper so the bouches bake straight up
Bake 400 for 12 minutes



Fruit Tarts
cut out the center of the dough (so the tart has the right portions of flavor and texture)
Apricot glaze the rim and dip in pistachio crumbs
fill with diplomat cream (1:1 ratio whipped cream and pastry cream)
place fruit on top
(make sure each tart looks exactly the same)