Question
Patrick Britton
As a French pastry chef, how do you feel about all of the new pastries making use of the croissant method in other items, like a Cro-Nut, Cro-ffle, or other new fangled desserts?
Answer
It you know creativity is great. If if at the end of the day the product tastes good, right? So if the product tastes good, we don't we don't care about the How It Was Made if it's like a mix of this and a mix of that so creating those things is is a wonderful thing creativity is great but creating something different just to to To create something new and to be able to to be able to say I created that but if the end product doesn't taste good then then it's all for nothing. So You know, let's keep it simple. If if it tastes great fantastic, you know if it's a mix of croissant and I don't know lemon pound cake. Oh, God knows what you're gonna do if it tastes great. It tastes great. You know that, you know when I when I work on a recipe, I always bring it to people around me and I say nothing I just I just give them the product. And that just pretend to not listen or to to see what they're doing how they're reacting. Right. I just look the other way, but I'm actually looking and and it's very very simple. If if people if people like them like the product they will they will they will say so they will they will make you know, facial expressions. But also they will go for a second piece, right? That's the key. If you go back for a second piece then you know, it's it's good, right? So so keep it simple. If it if it's good if people come back for seconds then then you on to something. Yeah that method of letting people try without telling what it is. Sometimes is what I used to do when I was creating dishes in the Savory kitchen. Yeah, I'd played it and I'd say well, what is this? I said just taste it just taste it and tell me what you think and then they would have the tasting notes and you know, the what's in it and then I would then come up with a title of her that dish. Yeah. Yeah, you cannot tell people what's in it because if you tell them what's in it then some people will have preconceived ideas. And not only they will have preconceived ideas. They're like, oh, I don't like mango. It is like you didn't even try it. Right. So don't tell them what in what's in the product and then after that once And you want the honest opinion. You don't want people to tell you everything is fantastic. You know, that's that's not helping anybody. Yeah, you you give them the dish to to try and then once they tried it then tried it then you ask them. What's in it? So if they can recognize the flavors. Then you you did very well. Because you you brought out each. flavor component at its best If they cannot recognize if it's a pink most they're like it's a pink moose. That's not a flavor. Right? So you you maybe you try to do a strawberry mousse, but you you added so many other things that you just watered on the flavor. So give it to them and then once they're done. How do you like it? And what's in it if they cannot tell you what's in there then you failed. again.
