Once my mother mastered chou pastry there was no stopping her with the variations that she could make, mostly topped or filled with whipped cream, icing sugar, icing, chocolate drizzle or chocolate dipped into a vat of the glossy liquid material. And the 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.
Acrylic on 8 X 8 X 1.5" cradle board prepared to the highest standards.
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