Jozef, I need your help -- now," Rene Ball calls out from "his side" of the kitchen at Chef's Corner Cafe & Bakery in Williston. He's wrestling with the metal mold used to make a French delicacy called a "Croque-en-Bouche," which translates as "Crunch in the Mouth." Milk, butter, sugar and flour form the fragile, cream-puff pastry that is piped by hand onto a tray. The doughy baubles are baked to golden perfection and filled with custard. Individual puffs are then hand-dipped in caramel and placed in a well-oiled, cone-shaped mold.... Read more