Raspberry Napoleon

A layer of puff pastry, a layer of pastry cream, repeat, add fresh, tart raspberries, and top it all off with another layer of puff pastry and a dusting of confectionary sugar.  Voila!  Millefeuille!  From Thomas Keller's Bouchon cookbook.

Rum Cake

From the Bouchon bakery cookbook-- bundt pans make everything so easy!  This is for Chris Kantos' birthday.