Monday, 19 September 2011
The Pierre Herme Praline Millefeuille - worth the remortgage
Nonetheless it is the Praline Millefeuille (aka 2000 Feuilles) that has the edge: super flaky, crisp, golden-to-the-point-of-caramelisation thin pastry, trying to keep in check the world's most rampantly divine praline cream, scattered with feuilletine - crunchy little shards that cut through the thickness and offer up a holy trinity of texture - flaky, creamy and crunchy.
Don't these two make a pretty pair?
So good we tried to eat the cardboard PH on top, even after we realised it was cardboard.