|Mille feuille dessert from Pain de Sucre|
What can I say other than that this was amazing and my favorite dessert of our trip. There's something about puff pastry in France that makes it so rich with buttery, caramel flavor. (Hint: It's probably the butter!) Even just looking at this mille feuille, the puff pastry is completely different than what you'd find in the frozen section of your supermarket - it's a rich caramel brown color all throughout versus the light bready color of store-bought puff pastry. The layers are crispy and have this confounding property of shattering easily yet holding together well enough that each forkful retains the original layers. The pastry cream is not only flecked with vanilla bean, but also intense in rich vanilla flavor. The cream's texture is smooth yet stiff enough that it doesn't all squeeze out when you try to take that forkful. In addition to the taste, the balance of structural integrity between the pastry and the cream really make this mille feuille stand out. After all, no one wants their layered dessert to slip, slide, and ooze all over as they try to eat it!