We have Antonin Careme to thank for exquisite French pastry.
Of a recent study comparing American pastries with.
...French pastry.
I discovered in my researches that there is a serious lack of gloss, glitz or l'abricotage on the home front.
L'abricotage is the generous application of apricot jam syrup.
...that the Parisien patisseries fling about with abandon. Doesn't this New York tart need lashings of apricot syrup?
A dusting of powdered sugar can do the trick in a pinch.
Another Gerard Mulot beauty combines powdered sugar AND l'abricotage.
Elaborate Parisien desserts is no accident.
When this in your occupational tradition - check out Cooking For Kings,The Life of the First Celebrity Chef, Antonin Careme (it should say pastry chef). 
And this. Merci M. Careme. 
Why you'll find divine fantasies in every Paris pastry vitrine. Bonne Mercredi!
There's no comparison, is there?
ReplyDeleteMy 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.
ReplyDeleteTres facile, yet such an improvement.
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.
ReplyDeleteI want the last one, please!!!!
ReplyDeleteOh my, they look delicious and sooooo pretty
ReplyDeleteOoooh, drooool, droooool.....
ReplyDeleteHmmmm...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!
ReplyDeleteYour local patisserie I bet is adding additional sugar to the syrup...
ReplyDeleteRecipe here:
http://www.cuisine-facile.com/recette.php?id=131
This was a good one !
ReplyDeleteBon Jeudi a vous aussi .
Shiva
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!
ReplyDeleteOh my, these look good enough to eat. :) Sure are pretty to look at. Would make good studies for paintings.
ReplyDeleteI 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!
ReplyDeleteps. Thanks for the link!
ReplyDeleteSeeing 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.
ReplyDeleteHello Carol
ReplyDeleteI followed your link and I found the author's last note very accurate:
"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".
= 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.
Very wise !
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!?
ReplyDeleteI 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!"
ReplyDeleteOne 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.
You are so right. French pastries always shine in the windows. You are genius my dear.
ReplyDeleteSPF invited me for dessert over here PB. So glad she did! Simply scrumptious!!
ReplyDeletexo
Constance
Just happy happy.... :)
ReplyDeleteAbricotage, 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 :)
Wow... These items are making my mouth water. I have never made but i think these are easy to make.
ReplyDelete