The eclair will try to seduce you. At first glance, we want to say, "Of course it's a pastry!" It's sometimes flaky, always sweet, and involves crisscrossed melted chocolate. Further, it has a cream filling, and fillings--whether they be sweet or savory--are often characteristic of pastries. Indeed, it is almost as if the eclair has transcended its own pastry status, anthropomorphized, and consumed a cream puff. It thus has risen above the level of mere pastry, taking on super-pastry status.
However, we should not be so quick to submit to the eclair's wiles. For after all, is not approving the eclair as pastry also tacitly approving the doughnut? It would be hypocritical to reject a Boston Creme, for example, when we have so instantly affirmed the eclair. And then what about the Boston Creme Pie?? Are we so willing to say pies are pastries just because we have warmed to the eclair?
It is a slippery slope. See figure 3a.
Are you still so sure about the eclair?
but what about flakinesss?!?!?!?!?!?!?!?????
ReplyDeleteDonuts aren't FLAKEY!
DO YOU UNDERSTAND NOTHING, PASTRY-OR-NOT? What of FLAKINESS? Surely the worst-baked Shepherd's Pie out flakes even the Krispiest of Kremes?
ReplyDeleteThere is no slippery slope. Flakiness is the only index of pastry. I'm appalled that you would muddy the waters with your breakfastarian and sweetian illogic. AND FROM A SCHOOLTEACHER, NO LESS -- do you teach your students that 2+2=5 at lunchtime?
To respond, my dear readers:
ReplyDeleteEclairs, because they are French doughnuts, are sometimes flaky (like all French people and products). Maybe you have only ever eaten cheap imports. I recommend that you get yourselves immediately to France!