Sunday, October 7, 2007

Paris Brest

Paris Brest. Praline cream and puff pastry, sprinkled with lots of almonds and powdered sugar. I keep thinking Leviathan, but in a nice way. As I was painting, I was thinking sea and beach,shells because of the gentle color. Not the usual round shape or rectangle, it is oblong, but organic in feel. No larger than an eclair, no longer than a Napoleon. Hmm. I had never tasted one either. It sounds like me dissecting some creature I happened upon I guess. Crusty and crisp on the outside. Soft and tender on the inside. Sounds like some people I have known. Worth the trouble if you stick around.I have to tell you this Paris Brest was fun to poke and prod. Delicious to play with the paint. And afterwards, ohh la la. One of the best to eat. Another fine exploration. Ahh. Perhaps the pastry case is a little like the Sea of Cortez. And lucky me, afloat a Steinbeckian vessel. Picking up and looking at all the creatures to be found. Not a bad mission to be on. Willingly I go. Brush and I are at the ready. See what chef is up to next? Oh yes, we're onboard with that.

5 comments:

Anonymous said...

Looks like a mean fish to me..
a href "http://www.dkimages.com/discover/Home/Animals/Fish/Bony-Fish/Orders/Scorpionfish-Gurnards-and-Relat/Scorpionfish-and-Rockfish/Stonefish/Stonefish-1.html">Stonefish?
Does it bite?

Janice C. Cartier said...

This one did not bite, with me it was so gentle. Thanks for your interest and for stopping by. I couldn't get your link to work. Although I am sure it was clever. All best to you.

Anonymous said...

I'll try again
http://www.dkimages.com/discover/Home/Animals/Fish/Bony-Fish/Orders/Scorpionfish-Gurnards-and-Relat/Scorpionfish-and-Rockfish/Stonefish/Stonefish-1.html

tongue in cheek said...

Paris Brest was named after a race. A favorite in Bretagne.

Janice C. Cartier said...

A race? thanks Merci for the info!