Other places to visit in the region include the Ideal Palace of Postman Cheval in Hauteruives (30km) a monumental example of naïve art the Distillers museum in St.Désirat (30km), relating the history of a now forgotten trade, that of travelling distillers. You may also wish to visit the Luxury Shoe museum and leather goods shops in Romans (15km). In the nearby Vercors mountains visit Choranches caves (40km), a unique site with stunnung calcic stactites with green and turquoise reflections of the underground lakes below. The hotel is located just a stone's throw from the Crozes-Hermitage vineyards, where a number of independent producers will be delighted to open the doors of their cellar to you. They have a satellite television, a telephone, a Wifi Internet connection as well as a bathroom with shower and WC. Our rooms are all decorated differently, always in a concern of comfort and aestheticism. You will discover the specialties of the Drôme, authentic and quality dishes in a relaxing environment. You will be served a regional and tasty cuisine. It is in a warm atmosphere that we will propose you dinners and breakfasts. At the gates of the Midi, about 1 hour from Lyon and Grenoble, you will be welcomed as if you were at home, without the worries. As a stopover or to spend your vacations, the hotel l'Abricotine, in the heart of the orchards of the Drôme, will be the ideal place if you are looking for comfort, tasting and conviviality. 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
L 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)
L 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.
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