I rolled my eyes but then shook my head with a smile. “Yes, yes, you’re very smart.”
Emma came out just then, pausing in the doorway when she caught my gaze and smiling wide. The climbing roses that covered the wall momentarily framed her in a wash of crimson. A sense of peace flowed over me. Not for the first time and certainly not the last. Finally, I had found myself. With her.
And life was good.
SOME PASTRY TERMS
Chef de pâtissier: pastry chef
Gâteau: rich, elaborate sponge cake that can be molded into shapes, typically containing layers of crème, fruit, or nuts
Pâtisserie(s): pastry/pastries
Brioche(s): a soft, rich bread with a high egg and butter content
Pain aux raisins: a flaky pastry filled with raisins and custard
Chaussons aux pommes: French apple turnovers
Pâte à choux: a light, buttery puff pastry dough
Éclair: oblong dessert made of choux pastry filled with cream and topped with icing (often chocolate)
Tarte au citron: lemon tart
Macaron: a meringue-based confectionary sandwich filled with various flavored ganache, creams, or jams
Croquembouche: a cone-shaped tower of confection created out of caramel-dipped, cream-filled pastry puffs and swathed in spun sugar threads, often served at French weddings or on special occasions
Saint-Honoré: a dessert named for the patron saint of bakers and pastry chefs
Pâte feuilletée: a light, flaky puff pastry
Vanilla crème pâtissière: vanilla pastry cream
Hazelnut crème chiboust: a pastry cream lightened with Italian meringue
Paris-brest: a wheel-shaped dessert made of pâte à choux and filled with praline cream. Created in 1910 by chef Louis Durand to commemorate the Paris-Brest, a bicycle race.