#ABRICOTINE UPDATE#
#ABRICOTINE FREE#

Electron's current release is 1.2.1 from June 2016. It is using a very old version of Electron for some reason, version 0.35.11 from November 2015, possibly because of changes within Electron's setup. Some additional details for later use by packagers and devs.Ībricotine is a web/node-based app packaged with Electron. Pâte feuilletée inversée and galette des rois

Quadruple chocolate toffee oat bars - a blast from the past Milk chocolate malted ice cream profiteroles Swedish sand cake (sandkaka) - apple pecan version Roasted strawberry ice cream and ginger shortcakesĬouronne aux amandes et aux noisettes. Giving thanks for daily bread: Semolina rye 2 waysĬrème fraiche pound cake à la Melissa ClarkĪfternoon tea at The Grand Hotel, Mackinac Islandīrioche feuilletée revisited - chocolate hazelnut braid In the holiday cookie kitchen - pocky and a few more! More fun with croissant dough - berry flan buns and bourbon glazed pecan spirals

#ABRICOTINE FREE#

Not your mother's (or grandmother's) cherry pie: free form cherry puff pastry tart Strawberry lime cream stacks with berry sauce Tarte au lait au chocolat (milkshake tart)

#ABRICOTINE UPDATE#

Late autumn update - the holidays are coming! Ĭhocolate semifreddo (or what to do for a holiday dessert when your oven is on the fritz)įavorite garnishes part 3: easy brittles (and Happy New Year!)įavorite garnishes part 2: candied citrus Tasty treats in Prague - Cukrárna Myšák and trdelnik

and a bit about briocheĬheese, siroopwafels, windmills and canalsīergen, Bryggen, funicular, (more) pastries and (more) fjords Gelato on Ile Saint-Louis and au revoir Paris Gateau Breton aux cerises et la crème de citron vert Summer baking - peach blueberry cobbler and a bit more I rolled my puff to about 6-7 mm (~1/4”) thick and cut 80 mm (3 inch) squares. Since puff is not yeasted it’s more straight forward in its handling - no worries about the dough bubbling and puffing up during the rolling, cutting and shaping.

However my online research found that many recipes call for puff pastry. At Le Cordon Bleu Paris we made them with croissant dough, and those that we’ve found in Parisian pâtisseries have been made that way as well. By the way, here’s a little historical tidbit for you - Algeria gained it’s independence from France on July 5, 1962.ĭuring our various trips-to and stays-in Paris over the years, oranais is always on Steve’s radar - he loves those sunny beauties!! Frankly they’re not often found in the many pastry shops around town so one has to keep an eye out for a good one. Did you know that Algeria is fourth in apricot production in the world? And let’s not forget that Algeria was once governed by France so there’s still a huge French influence there, both culturally and culinarily (is that even a word?). My research revealed that it reportedly originated in Algeria in and around the port city of Oran - hence the name oranais. lunette aux abricots, croissant aux abricots (en Bretagne) or abricotine (sud de la France). It may go by a different name in various parts of France, e.g. So what is oranais you might ask? A traditional pastry made with either puff pastry or croissant dough, it’s created with a combination of pastry cream and apricot halves. Desirous of doing something a bit different, I opted for my own peach version of oranais. Kinda looks like a double yolked fried egg, eh?Īs we step ever so eagerly into prime baking season and autumn flavors like apples, pears, nuts, caramel, coffee, chocolate and pumpkin, here’s a farewell nod to the delicious summer fruits of west Michigan.

Abricotine