This is the story of one great dessert idea that morphed into another one.
Once upon a time there was an American pastry chef working in Paris, France. She didn’t exactly feel creatively stimulated at work, so she did a lot of cooking and baking at home. Her husband’s birthday was coming up and she wanted to make him something special. While flipping through a cookbook by one of her favorite pastry chefs (which, it so happens, she found extraordinarily cheap in an outlet-type bookstore on her street), she remembered that her husband was crazy for lemon curd (and oh, did this book have a fabulous recipe!).
But what would be the best lemon curd delivery method? Sure, it’s great in a tart, but our heroine wanted to make something unexpected.
“Since we’re still in the cold, drippy, wet pre-spring that is early March,” she thought, “maybe I can work it into a bread pudding… yes! With a fluffy meringue on top! It’ll be great! Like lemon meringue pie, but more wintry and comforting.”
So over the next few days she gathered her ingredients: eggs, brioche, milk, cream, butter, and untreated lemons (imperative if the zest is going to be used). On the big day, the pastry chef noticed that almost all of the brioche had been eaten. Sometimes these things happen. She made a mental note to pick up a croissant on the way home from work.
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