What we need here…
Travel broadens the mind, and sometimes the hips. We ate these with our cafe au lait almost every morning when we were in southern France in May 2009. It’s probably a good thing we had to go home after a week.
Rough-cut chunks of dark chocolate in custard wrapped in a flaky filo-like dough, with a thin layer of meringue under the flaky top. How great is that? When will they be coming to a patisserie near me?
A writer/designer, Nancy lives in Oakland with Ronnie (AKA cacaopod), her husband of many years & fellow chocolate enthusiast.