Mama Wang’s French Warm Crisps
Anyone who has been to France is deeply impressed by Chaboull biscuits. More than 30 years ago, Mrs. Wang fell in love with this crispy and special taste in France, so she specially invited teachers from Le Cordon Bleu to come to her home to teach the secrets of making it. She insisted on applying Chabouli cake crust to every pineapple cake, so she named it "Mother Wang's French Warm Crispy Pastry".
