@dhi Fruits en croûte are simply whole non-stone fruits such as pears, apples, figs etc. are cored, spiced and individually baked whole in pastry crust (either plain-wrapped or decorated). I like to serve them in a puddle of soft custard sauce on a plate or shallow bowl. They're somewhat like individual pies.
I remember inviting a friend of mine for Christmas dinner with trepidation as he has been a chef. When I mentioned that to him, he advised that he was looking forward to the company of being with a family for the holidays rather than being on his own and he never analyses what his friends serve him.
He thought my apple pies were 'perfection', and when I told him they were so easy to make he told me something I have never forgotten. All Pastry Chefs are Chefs; but, not all Chefs can be chefs de Pâtisserie. I asked him to explain and he talked about having the magic which cannot be taught, you either you have it, or you don't. After that conversation, I never worried about inviting him for dinner.
So having said all that, I am not familiar with 'fruits en croûte'.
@dhi It's true of all homemade baked goods. How do people not know this?!?!
Besides cakes of many kinds we've introduced the group to various types of pies, tarts, puff pastry delights, Pavlovas, kringle, fruits en croûte, cookies and many other goodies that each leak calories when sliced, cut, cracked or bitten. I don't usually snap photos of the goodies, but a few that I have photographed, I've puzzled over the years.
@dhi@Isaly2@eagleboi@MarinaNephele Thanks, all. Any excuse for a two- or three-layered chocolate is always welcome! This was to take to a dinner party.
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