Share a little about the ingredients and techniques used to create this dish/item. I didn't have a tart pan, so I made an "executive decision" to use a square quiche pan that I had in my kitchen. Pate Sucree and the French pastry cream were prepared the previous evening, and the chocolate, nappage, and fruit prep, prepared the following morning. What are you most proud of? Learning to supreme an orange is an amazing technique, which I'm using for all my citrus fruits now. When I stayed at the Kahala resort, I wondered how they were able to remove the icky, tough skin from all their citrus fruits. This class demystifies this question. It is exciting to grow with technical skills in the kitchen, valuable skills that will be used for a lifetime. What advice would you give someone starting this project? Thinking through the steps and staying organized will make it a breeze to put together your French pastry! Playing some calming, classical music in the background will keep you company and will help you regenerate from your day as you prepare this beautiful treat for your loved ones.