If I had to name one dessert as my “desert island dessert”, it would probably have to be profiteroles. It seems most people are abuzz with French macaroons these days (which I also adore) but, to me, the profiterole is what encapsulates a typically French dessert. There is something about the sweet custard encased in a soft choux pastry and then covered with a decadent chocolate sauce. Whenever I see it on a dessert menu, I often find it hard to resist, even if there might be many other more exotic desserts on offer.
Growing up in Brisbane, I remember eating profiteroles only on rare occasions when my French class and I would visit one of the few French restaurants in the area in an attempt to practice our clumsy French with the poor chef and waiter who probably had to put up with the same lame dialogue on a frequent basis. I often wondered if the Alliance Française or even the French Embassy collaborated with these few French restaurants to somehow facilitate unusually slow, clear and polite French with their customers.
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