The Original Death by Chocolate

Remember your best whatever? Forget about whatever you are thinking about d feast one eyes on these pieces of gastronomic sweetness. I like sugar and the classic french pastry guy takes sugar in both its obvious forms and some chemically arranged forms and make your palate dance like a 14 year old at their first rave.

The end of pastry week was bitter sweet! Sorry about the cheap pun, but I can see how people get addicted to any substance. I’m not sure if it was strategic or if it’s just the way it is in Pastry Land, where every cloud is made or either meringue or chantilly creme, but you have a wait a day and then you can get all hepped up on sugar. Just as you smell something wonderful and blissful, chef says frigo (fridge in pastry chef code). And you wait and you wait until the next day. This approach allows you to build up such an expectation. You remember the old “visions of sugar plums danced in their heads”.  These poor kids only had sugar plums as opposed to us rich (in a creamy sort of way) kids, who, if we were eating something horrible like a plum, the plum would be nappaged  with magical sugar glaze on top of a finger cookie encrusted cake with cream based filling that’s illegal in certain countries because of the calories. I forgot it would be plated with a coulis made three different exotic fruit pumped up with more sugar tricks. Victorian era desserts no thank you. I think if Marie Antoinette had just given people bags of sugar, things would be different today.

We’ve been good little boys and girls, we’ve waited a day eaten our faces off, so now what. Too many desserts. What a horrible place to be! So we traded with another class for meat leftovers. Then chef says  “Poubelle” (trash can/ garbage) and years or programming kick in. You can’t throw away food you must clean the plate, even if it’s a three foot long industrial baking sheet. So I take them back to my apartment and have dessert night. Hey some people have game nights. I have dessert night. I also discovered after visiting the market in downtown Lyon, I ripped through about $40.00 worth of dessert on dessert night.

It’s Healthy, It’s Fruit

Forgot to mention the fresh made French Vanilla ice cream, caramel finish around the butter pastry and the pinapple that was curved as a result of the sugar hardened when it was placed in the oven.

Speaking of fruit, you can disguise it with enough other things that kids or immature adults will like it.

There’s Fruit, Just About Everywhere

Fancy Cotton Candy on Top

Sometimes a light dessert is appropriate for people watching their caloric intake. I never mentioned a number. So here’s one for you. I think it’s called the praying nun. Puffy pastry filled with fresh raspberry jam and cream with a blond chocolate collar dipped in candy apple stuff. A quaint dessert that left move space to eat other desserts.

Heavenly Dessert

One last thing, if you feel guilty about any of these desserts, just add the additional garnish of pistachio nuts for fibre.