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Thursday, December 11, 2008
Yesterday I was looking at Mistress Longears "comparative holly study" and I was reminded...
Of a recent study I've been making comparing American pastries with...
...French pastry.
I discovered in my researches that there is a serious lack of gloss, glitz or l'abricotage in our home front desserts.
L'abricotage is the generous application of an apricot jam syrup...
...that the Parisien patisseries fling about with abandon. Doesn't this New York tart need a generous lashing of apricot syrup, I ask you?
Here a dusting of powdered sugar does the trick. No one could say this Gerard Mulot tarte looks dull.
Another Gerard Mulot beauty combines both powdered sugar AND l'abricotage...
The inherent elaborateness of Parisien desserts is no accident...
When you have this in your occupational tradition...
...And this...
...Is it any wonder that you come up with something like this? And you'll find such divine fantasies in every Paris pastry vitrine. Hello, American pastry chefs! Get out that apricot jam and get splashing PLEASE!!!!
Bon Jeudi
Bon Jeudi
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