sensations

of all the books in french that i own, this is the one that i wish i understood more of.  i don't speak much french, but i could get through most cookbooks with enough understanding that there aren't too many recipes or instructions lost in my meager translation. 
Philippe Conticini Sensations  is a wonderful book with so many great recipes that i know i am only using this to about 15% of its true potential.  when i was in paris this past spring i stumbled upon his shop La Patisserie des Reves.  within the shop i found an amazing interpretation of a paris-brest.
going through the book i found his pate a choux recipe and thought how could i interpret the famed paris-brest.  the recipe works like a charm.

a beautiful profiterole with a crunchy exterior. 

now to turn it into a paris-brest for the restaurant...in spirit at least.