Pascaline Patisserie Quotes

#1. They got cream puffs at the bakery but I bet yours will be better," he noted.
"As Americans often put sweetened whipped cream or vanilla pudding between the choux pastry, and we'll be making crème patisserie, this is indeed a fact."
"What's crème patisserie?" Ethan asked.
"Proof there is a God," I answered. #Quote by Kristen Ashley

#2. The towering stacks of profiteroles, the mille-feuille and champagne creams were banished in favor of the sweet and the simple; pans of clafoutis with preserved cherries, slices of tarte tatin and cups of hot chocolate. #Quote by Laura Madeleine

#3. Mahogany shelves lined the counters, stacked with glass bottles and jars, like something from a fairy tale. There were whole, plump roses steeping in honey; purple-stained sugar, thick with lavender, tiny jars of crimson threads, cherries and peaches suspended in syrup as if they had fallen there from the trees.
The luxurious scents wrapped around him. 'Butter,' his nose relayed, 'cream, nuts, brandy, chocolate... #Quote by Laura Madeleine

#4. When I'm home in L.A., I go to La Brea, a bakery which does artisan breads, excellent sourdoughs primarily, but also patisserie and cakes. #Quote by Nobu Matsuhisa

#5. I loved rhubarb, that hardy, underappreciated garden survivor that leafed out just as the worst of winter melted away. Not everyone was a fan, especially of the bitter, mushy, overcooked version. Yet sometimes a little bitterness could bring out the best in other flavors. Bitter rhubarb made sunny-day strawberry face the realities of life- and taste all the better for it. As I brushed the cakes with a deep pink glaze made from sweet strawberry and bottled rhubarb bitters, I hoped I would change rhubarb doubters. Certainly, the little Bundt cakes looked as irresistible as anything I had ever seen in a French patisserie. #Quote by Judith Fertig