Thursday, January 06, 2011

Cherry pistachio crumble from Eric Kayser

I am a sucker for a good crumble. But what I’ve learned is that a good crumble needs to be warm. It needs to be fresh. It needs to be balanced between the oozing fruit base and a melting, scattered topping. The fruits should lend tartness; the topping, sweetness.


Ergo, while Eric Kayser can do little wrong in my book, I think the crumbles are best left to tea salons and restaurants that can serve them from a big, oven-heated dish in which the juices and sugars are all baked together in one beautiful melty mess.

2 comments:

Genie -- Paris and Beyond said...

I love Eric Kayser's pastries but have not had the crumble. In December we walked to their boulangerie next door and devoured their famous (steaming hot) Baguette Monge... ate it on the street like American tourists - hah!

Thanks for this helpful review...

ParisBreakfasts said...

GAWD that does look good...
you would think they could heat them up in the EK shops wouldn't you...