We have Antonin Carême to thank for exquisite French pastry.
In my recent studies comparing American pastries with.
...French pastry,
I discovered there is a serious lack of gloss, glitz & l'abricotage at home.
L'abricotage is that generous application of apricot jam syrup.
Parisien patisseries fling it about with abandon. This New York tart lacks shine and sparkle.
A dusting of powdered sugar can do in a pinch.
Gerard Mulot's beauty combines powdered sugar AND l'abricotage.
Elaborate Parisien desserts are no accident.
When there is such a long tradition. Check out Cooking For Kings,The Life of the First Celebrity Chef, Antonin Carême (it could say pastry chef par excellance). 
Merci M. Carême. 
Why you'll find divine fantasies in every Paris pastry vitrine. Bonne Mercredi!
