The Art of French Pastry

but no matter what you call
this wonderful pastry or
how you spell the name,
what people remember
about it is the way it tastes.
It allies two of my favorite
textures, the smooth,
delicate crumb of brioche
and the crunch and butter
of streusel topping. I like
mine dusted with a little
bit of confectioners’ sugar.
It is heavenly when served