Some of you may laugh as you read this, but its generally true: I am not a dessert person. I don’t have a sweet tooth, thank god, or I would really be pushing the deuce instead of just battling to get back into the when-I-was-dancing jeans. When I do indulge, which is more frequently these days, it tends to be dark chocolate something-or-other after my resolve has been weakened from eating the whole branzino in crosta di sale marino or finishing that bottle of cabernet.
Alternatively, the other dessert option is picking up asian-style french pastries from 17th street, CM. With the technical precision of the best chefs de pâtisserie, these OC Vietnamese and Taiwanese bakeries turn out stunningly beautiful desserts that are light and fresh and subtle without the cloying sweetness that the pinche gringos prefer. I know that this is not an exclusively OC phenomenon, as I first discovered these delights when I had to buy a bazillion birthday cakes when I was a slave in Parnassus Heights, but I was unduly excited to find out that the pater familias of eastern choux was coming to LA.
As many have noted, Beard Papa came to town in October, taking over Elixer at the Hollywood and Highland retail-entertainment complex/lifestyle center/whatever the fuck they’re called these days. Last Friday, with ten minutes to spare, I had the liebling drop me off in front of the retail monstrosity instead of walking the two blocks from the hotel god forbid the store closes so I could pick up my cream puffs. Fuck, was it worth it:

They fill the light and crispy choux paste with the creamy goodness as you order, dust with powdered sugar, and then tell you they don’t take credit cards so you have to wait as indulgent man with cash parks car.

Then you have to wait patiently again and take them home so you have proper lighting to take pictures cause you know yer gonna blog it.

Mmm, sehr lecker. The first was a revelation.

The last two, well, a lesson in sharing.