Carollyne Sinclaire
Acrylics Oils

Art Log

(posted on 24 Oct 2018)

Once my mother mastered chou pastry there was no stopping her with the variations she could make, mostly topped or filled with whipped cream, dashed with icing sugar, drizzled with icing or chocolate or dipped into a vat of the glossy liquid.  Homemade custard--heavenly!    I found this lovely cream puff in Keremeos at the bakery on recommendation of a friend who says it is the best bakery east of Montreal. I fear that will change as the supermarket had just become part of the "Buy Low" chain.