Most of the items produced by pastrycooks of my father's generation were versions of English recipes, often adapted to the use of cheaper ingredients. "Tricks of the trade" included raspberry jam liberally diluted with cheaper apple pulp, something called "Parisian Essence", aka "Blackjack", that coloured and flavoured otherwise dull fillings, Lamingtons that used up stale cake, and of course meat pies with the filling stretched by adding yesterday's chopped-up pies, pastry and all.
What a perfect description of Australian pastry making. I thought I was the only person who felt like this. I have never heard of Pettes de Nonne. They sound interesting so I will search them out in September.
Most of the items produced by pastrycooks of my father's generation were versions of English recipes, often adapted to the use of cheaper ingredients. "Tricks of the trade" included raspberry jam liberally diluted with cheaper apple pulp, something called "Parisian Essence", aka "Blackjack", that coloured and flavoured otherwise dull fillings, Lamingtons that used up stale cake, and of course meat pies with the filling stretched by adding yesterday's chopped-up pies, pastry and all.
What a wonderful description of French pastries! It just makes me want to come back and try MORE! ❤️
What a perfect description of Australian pastry making. I thought I was the only person who felt like this. I have never heard of Pettes de Nonne. They sound interesting so I will search them out in September.