For the following two weeks, while I am in France, I am going to try a new pastry. Every. Single. Day.
In case you haven’t memorized your multiplication tables yet (don’t worry, I haven’t either), that’s fourteen pastries. Is that a lot? Honestly, I would be eating that many pastries—or more—anyway, so I might as well get something out of it besides an empty wallet and a gourmet French dessert baby kicking at my stomach.
So what is culturally significant about fourteen variations of dark, rich, chocolate, flaky dough, and vanilla beans? I plan on finding out, one bite at a time.
Read the entire series here.
In my research, I have found nothing about the Extra Caramel pastry. I am forced to believe that the patisserie I went to that morning just made it up.
Oh, well. It’s still deserving of some lovin’, albeit some brief lovin’. Essentially pound cake slathered with mounds of caramel and some kind of round, hard, nut that I honestly didn’t like and picked off before I finished it, the Extra Caramel is yummy but nothing to write home about. And yet, here I am, virtually writing home about it.
Go ahead and feast your eyes, though I recommend you save the actual feasting for some of the other pastries I’ve featured:
Student. Writer. Everything-o-phile.