Bien-être, Chou à la Crème

Thursday, I went to F. Cassel again, but again failed to find their Chou à la Crème and settled for a ninth pastry from Dalloyau, this time the Danish/Pastry à la Crème (I need to go back to figure out which it was in the Latin character version of the name), which had the Japanese name Custard Danish, I think. This is quite substatial, more than many cakes. From the beginning, there was no doubt that it was good quality, but I wasn't actually that interested in eating so much custard, so it was a slog by halfway through, as it's a big pastry (sorry, no sense of scale in the picture, but I would say that it was a little wider than my hand is) and the custard was almost 2 cm thick. And yet, because there was so much of it, in the end, I had to concede that this was excellent and that the custard was excellent and distinctive from custard that one would find in, for example, a Chou à la Crème. Fitting for a pastry, this custard had a buttery or butterscotch accent. So, I seem to be learning to respect custard more.

On that note, on Friday, when I went to Bien-être for cake (an iffy proposition anywhere after work on a Friday), I chose the Chou à la Crème over the melon (?) shortcake. In keeping with counting this as cake, I eat pieces after cutting it with a sharp knife (which makes a different for the texture). And this was also excellent, with its different kind of pastry crust and different kind of custard than the previous day (also smaller and cheaper).