Went on an epic journey here the other week. Well ok fine it only took me and hour to and fro, but it was HOT, and I had to WALK, and then on the way back I had to carry twenty dollars worth of temptation all the way home before I could eat it. Sadly, twenty dollars equals only four pieces of pastry, three of which did not acquit themselves very well in the battle to convince me they were worth what I paid. I am unimpressed by their croissants in general. However, I am still debating whether or not the fourth pastry is worth twenty dollars all by itself. I suspect that in the future I will be forced to go back to Floriole and buy a few (…dozen…) more of them before I can decide.
I am speaking, my friends, of the Milk Chocolate Salted Caramel Hazelnut Tart. Forget about your pain au chocolats, forget about caneles, macarons and pot de cremes. I used to think that if I were stranded on a desert island I’d want garlic and onions with me, but I now know that a Milk Chocolate Salted Caramel Hazelnut Tart is the only thing I would need. The composition of each bite is a work of genius. The remarkably thin crust contains the smoooooth chocolate ganache. The layer of caramel on top cannot possibly be comprised of only sugar and salt, could it? Toasted hazelnuts have never been so crunchy and flavorful, have they?
I really couldn’t say. More data is needed. At $5 per tart this may be the most expensive experiment I have ever undertaken, but it’s all in the name of science of course. No expense will be spared.