It took the extraordinary pastry chef from Flour in Boston, Joanne Chang, to get me to confess my love for Rice Krispies Treats. She boldly put a recipe for them in her cookbook, next to the cakes and other delicate, fanciful pastries. It was an honest and unpretentious statement, which gives the rest of us the ability to stand tall while admitting we too love these juvenile confections. Until now I have used my boys as an excuse to have them around, but the truth is I love them more than they do. This recipe takes the ordinary to new heights. One may argue the beauty of a recipe on the side of a cereal box is the speed, ease and simplicity of ingredients. Admittedly this version takes a few more minutes, and I do bother to use some pretty special ingredients, but it is so worth the effort and I promise the vanilla bean is not lost on them.
I have been following Joanne’s career since she worked in New York with François Payard. Her talents were recognized even while in the shadow of one of New York’s pastry greats, which is no small feat. Several years ago she took the bold step of leaving Payard and opening her own bakery in Boston, now she has a small pastry empire. When my brother announced that he would be getting married this summer near Manchester, New Hampshire, I immediately made plans to slip into Boston for a day to sample her goodies. Read More