the crack

Kouing Amann. Ever heard of it? Tried it? If not, you should. It's seriously the best pastry EVER. People (some who read this blog) actually have sex dreams about it. Hence the surrogate title "crack" because (a) that's what it's like and (b) who can pronounce Kuoing Amann (queen ah-mahn, fyi, depending on what blog, wiki you look at). 

It's apparently the hot new thing in San Francisco, but here in Utah we've been addicted to the Crack for over five years. Since before Les Madeleines, our local "dealer," was on the Food Network. I was lucky enough to discover "crack" at Les Madeleines in Salt Lake City when their store was across the street from my little ad agency and my partner Barry and I would visit a few times a week for a sugar and caffeine fix. I'm still addicted, super proud Romina the chef is making a name for herself, and happy she's not across the street or I'd be a huge, huge individual.

Had one today. I make this noise when I eat "crack"...mmm, mmm, mmmmmm. It's kind of guttural and has a little passion to it, some decadence and indulgence, just like this dessert. It is ooey-gooey delicious-ness that is worth every single calorie (all 500 of them). And you will be addicted. Trust me.