The Art of French Pastry

There is a seasonality to
many of the recipes in this
chapter. When cherries are
in season we make a
simple yet very tasty type
of bread pudding with
fresh black cherries called
Bettelman aux Cerises; it is
to die for. During the
Christmas holiday season
we make spice bread, lots
of cookies, and a rich
panettone-type brioche