Do Parisians need cheering up? Is glossiness the answer?
If you see your reflection in the top of a French tarte,
a pastry chef has achieved the Nirvana of pastrydom...
I attended the Lyon World Pastry Cup in '95.
Those pastry chefs welded 10" wide bristle brushes of abricotage like it was the World Series. I was taking pictures but I missed that shot. 12 top chefs sat at a long table in full view of the audience, judging and tasting the various team's desserts. Was "gloss" was a factor in judging on a scale of 1 - 10?
Gloss/abricotage is on Pierre Herme's pastry palette.
BONJOUR PARIS L'ABRICOTAGE!