A double delight from my childhood

Ah, the Gascogne pastry shop! It was a tradition to go pick up a dozen pastries after Sunday Mass. And while many local pâtisseries have closed or been squeezed out by bigger competitors, Gascogne continues to make its delicious pastries with real butter, real cream... Like a good wine, its qualities improve with age.

Since I'm reminiscing about childhood, here's the recipe for butterscotch sauce as made by Francis Cabanes, the founder. It's delicious with a cake or simply poured over ice cream. It will keep for 2 weeks in the refrigerator.

1. Melt the butter in a medium saucepan over low heat.
2. While stirring, add the brown sugar, whipping cream and corn syrup. Bring to a boil over medium heat, stirring constantly.
3. Let cool, stirring occasionally (the sauce will thicken as it cools). Serve warm or at room temperature.

• Prepare the recipe with only 175 ml (3/4 cup) whipping cream. Cool. Add 50 ml (3 tbsp.) scotch or scotch liqueur.
• You can add a few drops of rum extract to taste.
• As you stir, add 250 ml (1 cup) mixed nuts, cashews or macadamia nuts, salted, roasted and chopped.