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.

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Assembling mini savarins with whipped cream and diced mango

I first discovered savarins in pastry school and fell in love with them. While their pastry counterparts, baba au rhums, have rum and raisins, I prefer the citrus notes of savarin and the garnishes of fresh fruit and whip cream. For the Bouchon Bakery recipe the interpretation is tropical with a passionfruit soaking syrup and mango, papaya and banana accompaniments.

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