Every time I start to get simple I feel the urge to go get all fancy again. Since I’ve gotten about as simple as a baker can get over the last week (at least where ingredients were concerned, flatbread techniques turned out to be surprisingly involved) I figure it’s time to rebound with something rather complicated. This preparation fills the bill: têtes de brioche soaked with Kirsch syrup, filled with candied fruit pastry cream and finished with a coating of toasted Italian meringue and almonds. I’m tired just writing it down. Should be an adventure!