Eclair Filled with Vanilla Custard and Dipped in Valrhona Glaze
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Eclair Filled with Vanilla Custard and Dipped in Valrhona Glaze
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Ham and Cheese Croissant
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Brioche Bread Pudding with Carmelized Strawberries
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Brioche Bread Pudding with Carmelized Strawberries
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Devil’s Food Cake
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Lemon Meringue Cake
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Tartine Bakery & Cafe
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Tartine Bakery & Cafe
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Pastry Chef Chad Martin
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Rose-Geranium Panna Cotta with Rhubarb Consomme, Coconut Macaroon Crumble, and Rhubarb Confit
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Meyer Lemon Napoleon with Palmiers, Meyer Lemon Confit, and Lavender Caramel
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Chocolate Ganache Cake, Toasted Sesame Tuile, Beet Ice Cream, Candied Kumquats, and Beets
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Pastry Chefs Elizabeth Pruitt and Chad Martin of Bar Tartine and Tartine Bakery & Cafe - San Francisco, CA
Photo: Antoinette Bruno | March 2007
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