tag:blogger.com,1999:blog-26546687.post2587573027585901462..comments2024-03-19T03:04:53.896-04:00Comments on paris breakfasts: L'AbricotageParisbreakfastshttp://www.blogger.com/profile/03558314043814894010noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-26546687.post-1442928539599713492009-02-16T02:43:00.000-05:002009-02-16T02:43:00.000-05:00Wow... These items are making my mouth water. I ha...Wow... These items are making my mouth water. I have never made but i think these are easy to make.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-26546687.post-26276147265133388992008-12-15T01:31:00.000-05:002008-12-15T01:31:00.000-05:00Just happy happy.... :)Abricotage, Pommage (I like...Just happy happy.... :)<BR/>Abricotage, Pommage (I like apple jelly better), clear..when it glistens...I am there. Although the winner is the one with the most taste with the little-est glaze, too many school lunches on Tarte au Fraise lost under a sea of glaze....Hmm I guess I should not complain, tarte au fraise for school lunches...ok, ok :)Helenehttps://www.blogger.com/profile/15119932841882891505noreply@blogger.comtag:blogger.com,1999:blog-26546687.post-53846890963277571212008-12-14T21:04:00.000-05:002008-12-14T21:04:00.000-05:00SPF invited me for dessert over here PB. So glad s...SPF invited me for dessert over here PB. So glad she did! Simply scrumptious!!<BR/>xo<BR/>Constancerochambeauhttps://www.blogger.com/profile/02142325813293645555noreply@blogger.comtag:blogger.com,1999:blog-26546687.post-60931577369200227262008-12-14T03:16:00.000-05:002008-12-14T03:16:00.000-05:00You are so right. French pastries always shine in ...You are so right. French pastries always shine in the windows. You are genius my dear.Di Overtonhttps://www.blogger.com/profile/00739747135963729335noreply@blogger.comtag:blogger.com,1999:blog-26546687.post-87608979588143375502008-12-13T11:40:00.000-05:002008-12-13T11:40:00.000-05:00I wiped my glasses and did a double take--the rasp...I wiped my glasses and did a double take--the raspberries on some of the tarts are the size of duck eggs. I can see I'm going to have to talk to my bramble patch about its less than stellar performance. Shame them with a photo print out of said berries and my stearn words, "This is how berries grow in France!"<BR/><BR/>One other thing, I tend to use apple jelly for a glaze, a little lighter but just as glorious and shiny and a bit more transparent.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-26546687.post-78337435912200791862008-12-12T03:50:00.000-05:002008-12-12T03:50:00.000-05:00CG: Beautiful..splash on, thanks for the great pho...CG: Beautiful..splash on, thanks for the great photos and the relative comments..you are a true pro..been following for years and you have not missed a beat..how do yo do it!?Michaelhttps://www.blogger.com/profile/07255786377317147202noreply@blogger.comtag:blogger.com,1999:blog-26546687.post-28128260909859284332008-12-12T03:32:00.000-05:002008-12-12T03:32:00.000-05:00Hello CarolI followed your link and I found the au...Hello Carol<BR/>I followed your link and I found the author's last note very accurate: <BR/>"Si vous rencontrez chez quelque mauvais pâtissier des tartes avec une grosse (énorme !) couche d'abricotage de 3 ou 4 mm, vous avez affaire soit à un margoulin qui joue sur le poids de sa tarte, soit quelqu'un de bien peu professionnel : vite, changez de magasin".<BR/><BR/>= If, at a bad bakery, you come across tarts with a big (HUGE!) lay of "abricotage") -3 or 4 mm thick- you are EITHER dealing with a cheaty shopkeeper/petty tradesman (from dic.) who cheats on the weight of his/her tart OR with someone UN-professional : Change your bakery quickly.<BR/><BR/>Very wise !M-Noëllehttps://www.blogger.com/profile/10737927150316859510noreply@blogger.comtag:blogger.com,1999:blog-26546687.post-35776622185296168302008-12-12T02:07:00.000-05:002008-12-12T02:07:00.000-05:00Seeing these gorgeous cakes make me realize how un...Seeing these gorgeous cakes make me realize how uninteresting most USA cakes are. We are big on frosting and fondit and not as well versed on the impact fruit can have.La Belette Rougehttps://www.blogger.com/profile/05686717070120116918noreply@blogger.comtag:blogger.com,1999:blog-26546687.post-35804178245598200952008-12-11T21:35:00.000-05:002008-12-11T21:35:00.000-05:00ps. Thanks for the link!ps. Thanks for the link!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-26546687.post-85654178517194645072008-12-11T21:34:00.000-05:002008-12-11T21:34:00.000-05:00I have seen the error of my ways: Why am I wastin...I have seen the error of my ways: Why am I wasting time on holly when I could be checking out PASTRY??? What was I thinking? I shall report demain! a toute vitesse! toute de suite!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-26546687.post-79196379108573790602008-12-11T21:11:00.000-05:002008-12-11T21:11:00.000-05:00Oh my, these look good enough to eat. :) Sure are...Oh my, these look good enough to eat. :) Sure are pretty to look at. Would make good studies for paintings.Cris, Artist in Oregonhttps://www.blogger.com/profile/15067969984221375853noreply@blogger.comtag:blogger.com,1999:blog-26546687.post-78812005631223326742008-12-11T16:10:00.000-05:002008-12-11T16:10:00.000-05:00There is one place in San Francisco that uses L'Ab...There is one place in San Francisco that uses L'Abricotage, and it's in a little storefront, but they make the best pastries I have had around here. When I Buy the same thing elsewhere、I am greatly disappointed at how dry it is. I never noticed that was missing until now!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-26546687.post-15340075284525426702008-12-11T14:27:00.000-05:002008-12-11T14:27:00.000-05:00This was a good one ! Bon Jeudi a vous aussi .Shi...This was a good one ! <BR/> <BR/>Bon Jeudi a vous aussi .<BR/><BR/>ShivaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-26546687.post-58336759549793433412008-12-11T11:55:00.000-05:002008-12-11T11:55:00.000-05:00Your local patisserie I bet is adding additional s...Your local patisserie I bet is adding additional sugar to the syrup...<BR/>Recipe here:<BR/>http://www.cuisine-facile.com/recette.php?id=131Parisbreakfastshttps://www.blogger.com/profile/03558314043814894010noreply@blogger.comtag:blogger.com,1999:blog-26546687.post-63078592802350390862008-12-11T11:34:00.000-05:002008-12-11T11:34:00.000-05:00Hmmmm...I tried to leave a comment and it didn't "...Hmmmm...I tried to leave a comment and it didn't "take?" anyway I was saying, some of the local bakeries do use the apricot glaze, but it is almost cloyingly sweet with that on top of the already-sweet fruit, I think, even though it does look glorious! gorgeous goodies, Carol!A Brush with Colorhttps://www.blogger.com/profile/07638723986208929476noreply@blogger.comtag:blogger.com,1999:blog-26546687.post-7847849404336566852008-12-11T10:18:00.000-05:002008-12-11T10:18:00.000-05:00Ooooh, drooool, droooool.....Ooooh, drooool, droooool.....Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-26546687.post-63935493954088737512008-12-11T10:17:00.000-05:002008-12-11T10:17:00.000-05:00Oh my, they look delicious and sooooo prettyOh my, they look delicious and sooooo prettyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-26546687.post-86532135794756499882008-12-11T09:47:00.000-05:002008-12-11T09:47:00.000-05:00I want the last one, please!!!!I want the last one, please!!!!Anne Corronshttps://www.blogger.com/profile/15776524387728266798noreply@blogger.comtag:blogger.com,1999:blog-26546687.post-91879683133061770192008-12-11T09:20:00.000-05:002008-12-11T09:20:00.000-05:00The first thing mamman taught me how to make was a...The first thing mamman taught me how to make was a classic tarte aux pommes and the secret to make it look "finished" was putting the apricot glaze on it. Of course it also adds a twist to the flavor.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-26546687.post-55694934666136789582008-12-11T08:52:00.001-05:002008-12-11T08:52:00.001-05:00My daughter Lauren, who works with her mom in the ...My daughter Lauren, who works with her mom in the bakery, has discovered apricot jam after I sent her for a summer apprentice ship to Austria.<BR/><BR/>Tres facile, yet such an improvement.H.Peterhttps://www.blogger.com/profile/07985020213976356036noreply@blogger.comtag:blogger.com,1999:blog-26546687.post-25145853105876167252008-12-11T08:52:00.000-05:002008-12-11T08:52:00.000-05:00There's no comparison, is there?There's no comparison, is there?Eileenhttps://www.blogger.com/profile/01873563649675251662noreply@blogger.com