Pastry dough, custard, pastry dough, custard ... repeat, repeat, vanilla icing, chocolate piping.
A napoleon. But this isn't your impulse buy from the Vons refrigerated bakery section. This is the hands down, foot stomping-est, thickest custardy napoleon ever I've had the fortune of tasting.
I had it imported at great personal expense.
Ok. My girlfriend was in the neighborhood, and I made her promise to buy me a couple. But she did have to bring them all the way from San Diego to LA. And my first bite was well worth her time and effort.
If you're ever in the neighborhood, DZ Akins' bakery department is the source for these luxurious pastries. And if you're feeling impish, try a josephine -- same deal, but with strawberry (or raspberry ... something red) layers alongside whipped cream (oh, and the restaurant has great Ruben sandwiches ... but that's for another post).
Lunchtime leftover factor: I have two, and at about 4x6" each, and about a million Joules, it'll take me a couple days to eat each. I don't know what I'm having for lunch in the cubicle Monday, but I know what I'm having for many small snacks. Oh, hell, I'll just eat it as lunch.