Cannelés are heaven itself. They’re essentially a rummy, vanilla bean-infused custard, baked in a hot oven until they’re nearly black on the outside. The dark crusts are shiny and sticky with caramelized sugar. The insides are creamy, sweet and just barely solid. These drawings were done with graphite and white pencil on toned paper, one with some gouache.

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Abricotines are another wonderful little pastry. They look like macarons, but they’re a different in some important ways. The shells often include a combination of bitter and regular almonds, and they’re not colored or shiny or hard. The shells are also covered with sliced almonds and usually with powdered sugar. The filling is apricot jam. My drawings are graphite and white pencil on white or toned paper.

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And, last, another brioche.

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