San Dono's black fragrance puff

It's a dessert with a crown, born in 1840, and born in Paris, the romantic fashion capital. The bottom seat of the cake is said to symbolize the crown, and a circle of puffs is said to be the pearls embedded around the crown. The royal family of Europe has always had the tradition of wearing the crown, and it does not know which of its ideas and prototypes the puff crown came from, or perhaps its inspiration came from, the pastry shop in San Donoghe, from what Master Gibbs saw in his eyes, and then, the 100-year classic. San Dono has a very rich sense of taste and taste, with the base of the sofa and the upper lasagna, both soft and soft. Taste the puff's interior and puff's surface with San Dono's black cream, and I didn't replace the lemon coffee cream with the traditional vanilla. When I ate it later, I found it very successful, because San Dono's black cream pie was mixed with cartheda cream, and its own taste was thick, while vanilla fragrance was made with light cream. I thought the light cream, though fresh in taste, was a little heavy in taste, and if the original formula, San Donohue and vanilla fragrance, were both strong in taste, I was afraid it would be boring to eat. The lemon cream that I changed was made of butter, but because of the amount of lemon juice added, it greatly eased the taste and taste of butter, not only did it not feel sweet, but rather, the sweet cream came into the room, the part of the cathedral cream was eaten with it, and the heavy taste was much lighter. Finally, the top of the puff has caramel, the entrance is bitter and tastes even more. It is divided into three layers, basic soufflés at the bottom, the middle part of the puff, the top part of the independent little puff; and two parts of the pap, San Dono black cream and lemon coffee cream. San Dono's black fragrance puff, though not with fragrance, is the same practice and is replaced with its original name。