We have Antonin Careme 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 and l'abricotage on the home turf.
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 Careme (it could say pastry chef par excellance). 
Merci M. Careme. 
Why you'll find divine fantasies in every Paris pastry vitrine. Bonne Mercredi!
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