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關於 mille-feuille cake ，我們在網路上蒐集到這些相關的討論、資訊與評價

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在mille-feuille cake這個產品中，有40篇Facebook貼文，粉絲數超過0的網紅，也在其Facebook貼文中提到， filsandfille (ฟิส แอนด์ ฟี) — Pradit Manutham Soi 3 📝 : ประทับใจแรกตอนเปิดกล่องมา ขนมยังอยู่สวยมากๆครบทุกชิ้น ประทับใจสองคือ ตักชิมแล้วคืออร่อยมากกกก ...
　同時也有36部Youtube影片，追蹤數超過121萬的網紅噪咖EBCbuzz，也在其Youtube影片中提到，更多【精選主題】等你看！►►https://www.youtube.com/playlist?list=PL1emYL6aPhmergDOjc2OMYq-Je_AMa7yI 寶貝我累了🤷‍♀️我們叫外送就好🤦🏻‍♂️ 00:50 天生手殘也會做的提拉米蘇！！！How to Make Tirami...

mille-feuille cake 在 Facebook 的最佳貼文

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2021-08-23 19:01:28 有 49 人按讚
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filsandfille (ฟิส แอนด์ ฟี) — Pradit Manutham Soi 3
📝 : ประทับใจแรกตอนเปิดกล่องมา ขนมยังอยู่สวยมากๆครบทุกชิ้น ประทับใจสองคือ ตักชิมแล้วคืออร่อยมากกกก ร้านที่ใช้ของดีไม่ต้องพูดเยอะ ชิมแล้วจะรู้เองจริงๆ แนะนำให้ลองสั่งมาชิม สายขนมต้องเลิฟ

ส่วนตัวเราเป็นคนชอบหวานน้อย เราชอบ creme brulee ของทางร้านมาก คือหอมวนิลลา หวานน้อยและรสชาตินัวมาก ได้ผลไม้สดด้านบนทานตัดรสกันดีมาก

ส่วนมิลเฟยของทางร้าน แป้งมาแบบกรอบอยู่เลย เราชอบที่มันไม่ได้ร่วนไปเลย แแป้งจะมีความหนาอยู่ประมาณนึง หอมเนยมาก ให้เพื่อนชิมคือนางเลิฟมากๆ ใครทานหวานระดับปกติ แนะนำมากๆนะ คือดี

ส่วนท็อฟฟี่เค้ก คาราเมลด้านบนหอมมาก ให้นึกภาพว่าลูกอมบัทเธอร์สก็อตที่ทุกคนชอบกินตอนเด็ก มันหอมนัวละมุนยังไง อันนี้เป็นแบบนั้นเลย

ทาร์ตอันสุดท้าย เป็น hazelnut chocolate, pistachio, dark choc cream และผลไม้สดด้านบน โอเคนัมเบอร์วันทุกอย่างไปเลยจ้า

ราคาอาจจะดูเหมือนแรง แต่ถ้าได้ชิมก็จะรู้ว่าอร่อยสมราคาค่ะ

🍮 : Creme Brûlée 175฿
🍰 : Classic Mille Feuille 225฿
🍺 : Alc. Toffee Cake 165฿ (dark beer toffee cake)
🍫 : Dark Night Tarte 195฿

🛵 : ส่งผ่าน delivery platform
↗️ : สั่งผ่าน Line OA @ filsandfille, Grab, LineMan, Robinhood
📍 : ส่งจากประดิษฐ์มนูญธรรม ซ. 3
For work please contact line “@cafeteller”
Tag @cafeteller and hashtag #CAFETELLER for a chance to get featured
–––––––––––––––––––––––––––––––––––––––
#CxRECOMMENDED #CxPRODUCTREVIEW #CxDELIVERY
#filsandfille

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mille-feuille cake 在 Starry Starry Tearoom Facebook 的最佳解答

Starry Starry Tearoom By Starry Starry Tearoom

2021-05-11 01:14:42 有 60 人按讚
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✨✨ French Cuisine at Les Papilles✨✨

其實星期六上完韓式唧花課之後，還有一個小小的餘韻，就是趁難得的晚間空檔，立即衝過銅鑼灣，相約了Jan老師來個氣氛比較Casual的法式fine dining。

法式甜點我常常周圍吃，但法國菜我真是很少特別去試。今次忽發其想，是因為某一日我們batch 2的同學聽收音機，發現當年教我們的助教先生”Pastry Jeff”接受訪問，原來他現在於銅鑼灣開了一間小小的法國餐廳！

想起當年他一個資深西廚剛從南法回來，便臨危受命調過來pastry stream頂替中途離開的助教小姐，真是有點大才小用。也幸好後半部份有友善的他幫忙，中和了嚴厲chef的可怕氣場，我們的日子才好過一點點。

得悉他現在出來自立門戶，當然要靜悄悄過來捧個場。

準時7點和Jan老師來到這間小店，熱情的店員立即過來招呼我們。訂座的時候已經說明，weekend只會提供spring tasting menu，所以我們要選的地方不太多，只需選擇一個前菜和一個主菜，非常適合我這個不想動腦筋的傢伙。

老實說我其實沒有細看menu，所以店員將一道又一道精緻的前菜送來，竟然不停有新驚喜出現。好像用芒果來配48months的Parma Ham，味道比普遍用的蜜瓜清新得多；又例如紅蝦薄片上的sauce，用了中式腐乳來提鮮，是非常新穎大膽的巧思。

除了精緻漂亮美味外，竟然還有一道超有趣的打卡菜式，就是煙燻三文魚。那些蘋果木的煙全被罩在玻璃球內，上桌時才由店員即席打開，那些香噴噴的蘋果木香味立即飄散出來，未入口已經先陶醉。而且在慢煮的三文魚上鋪滿魚子醬，真是超級豪華的一道頭盤。

我和Jan老師吃吃喝喝笑笑談談，竟然未到主菜已經半飽。幸好我選了馬賽海鮮湯，感覺沒有肉類般厚重。不過這個湯的製作過程真是非常繁複，聽店員說為了做這個湯，湯底用上了三種空運過來的法國魚類來熬製，絕對是誠意之作。

開始時我因為怕肥，不敢加入特地附上的蛋黃醬，單喝已經覺得很美味。不過法國菜的sauce是例無虛發的，沒理由不試試整體效果吧。輕輕加了一點和湯混合好，喝了一口之後簡直驚為天人！！味道即時變得鮮活立體起來。我最後也決定放棄減肥的念頭，狠狠將所有蛋黃醬都放進湯裏，簡直一百萬個大滿足。

最後是甜品的時候了。沒想到是竟然是Mille feuille! 這個甜點完全勾起我學師時的辛勞回憶，要將這塊皮摺得好，真是非常非常困難。這晚的酥皮超級脆，帶一點點焦糖香，真是上品。而酥皮上那漂亮粉紅色的朱古力是ruby chocolate，是一種和raspberry同時種植的可可豆，在生長過程中染出來的天然粉紅色，日本人對它非常趨之若鶩。不過吃下去和普通朱古力味道沒差太遠，是浪漫的生長過程才令它變得矜貴吧。

疫情至今很難得外出吃飯，許久沒有放鬆心情出來和好友吃頓晚飯，這一餐法國菜實在很愜意。助教先生果然很有功架，只可惜當年日日被Chef鞭策，未能分心多多請教。真有點遺憾。

執筆之際回憶著這些美食，總覺意猶未盡，希望不久將來能夠偷空，可以再過來吃個快閃午餐吧。

------------------------------------------------
🐿jan's cake shop

------------------------------------------------
🥐Les Papilles HK

#starry美食漫遊地圖

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喜歡喝茶，喜歡甜品，也喜歡漂亮的事物。為了這一點喜歡，毅然修讀Disciples Escoffier Diploma in Pastry並考獲法國CAP Patissier執照。在這小小的茶室，和大家分享我的私密食譜和生活美學。
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mille-feuille cake 在 Facebook 的最佳貼文

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2021-03-29 16:11:08 有 1,618 人按讚
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生活必須要有儀式感👸🏻
一直好想吃butterfly room的afternoon tea ☕️ 但原來要早2個月預訂🥺因此這個寶寶就早一星期訂了外賣上房吃😋so sweet🥰
嗯，食物是有幾款有點驚喜的～包括 傳說中的Vanilla Mille Feuille千層酥、應該是新的焦糖布丁cheese cake、琥珀合桃青瓜芝士卷、黑松露鵪鶉蛋火腿三文治🤤
圖二是4人份量，她怕份量少，我們又大食🤭其實二人份量也吃不完了🤣🤣🤣但也是很想之後到餐廳吃多次，是不同的🤗

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mille-feuille cake 在 噪咖EBCbuzz Youtube 的最讚貼文

噪咖EBCbuzz By 噪咖EBCbuzz

2021-07-31 13:00:13 有 5,610 人看過 有 151 人喜歡
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更多【精選主題】等你看！►►https://www.youtube.com/playlist?list=PL1emYL6aPhmergDOjc2OMYq-Je_AMa7yI

寶貝我累了🤷‍♀️我們叫外送就好🤦🏻‍♂️

00:50 天生手殘也會做的提拉米蘇！！！How to Make Tiramisu
05:39 香濃豆腐提拉米蘇 Tofu Tiramisu
09:04 五小時才排得到的半熟起司塔，姐一分鐘教會你！
03:27 超浪漫熔岩巧克力球融化你的另一半 Magic Chocolate Ball
05:39 舒芙蕾鬆餅
09:04 法式藍莓拿破崙派 Blueberry Mille feuille
03:27 超酥脆！葡式蛋塔 Portuguese Egg Tart

#甜點 #情人節 #七夕 #手作 #巧克力 #蛋塔 #提拉米蘇 #舒芙蕾 #美食 #起司塔 #烘焙 #提拉米苏 #Tiramisu #tiramisu #免烤箱甜點 #Recipe#做吧噪咖

【噪咖強打精選】
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情侶大小事系列►►https://www.youtube.com/playlist?list=PL1emYL6aPhmeZS7-cMC4_eZEEChvm7qRo
做吧！噪咖系列►►https://www.youtube.com/playlist?list=PL1emYL6aPhmdDcAWcOIVXCEaKArB2J06W
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【噪咖Facebook粉絲頁】
噪咖EBCbuzz►► https://www.facebook.com/EBCbuzz
【噪咖EBCBuzz】
最幽默有趣的生活娛樂內容都在這►► http://www.ebcbuzz.com/

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訂閱頻道，即時收看最新影片！ 不管你是娛樂咖、戲劇咖、夜店咖、A咖B咖、還是剛進灶咖， 享受最幽默風趣的生活娛樂內容就在《噪咖》，我們上菜嘍！ 《噪咖》是全世界最大華文數位內容平台！ 我們擁有最豐富的趣味影音、韓國娛樂、時尚穿搭、感情大哉問、親子娛樂、電影資訊、KUSO... 包山包海的娛樂內容讓你生活不無聊，跟著一起笑！ EBCbuzz is the social news and entertainment company. EBCbuzz provides the most shareable trending contents, original reporting, entertainment, and videos across the social web to its global mandarin audience. ★每周上傳新影片！YouTube精彩節目推薦★ 【2分之一強】►►https://goo.gl/8tb2ZR 【全民星攻略】►►https://bit.ly/2HcQTdm 【醫師好辣】►►https://goo.gl/xNfnKJ 【東森創作】►►http://bit.ly/2uDCbEG 【媽媽好神之俗女家務事】►►https://bit.ly/2YH9W5I 【極智對決誰梭了算】►►https://bit.ly/3l8UKbx
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mille-feuille cake 在 Saturn Kitchen Youtube 的精選貼文

Saturn Kitchen By Saturn Kitchen

2021-07-03 16:00:14 有 5,034 人看過 有 190 人喜歡
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防疫在家做超簡單的芒果甜點🍮
不用揉麵團，法式千層酥完美重現

🔥夏天到了！就是芒果盛產的季節
身為芒果控的我怎麼能錯過芒果甜點呢
今天跟大家分享一個我自己做完也驚為天人的甜點
芒果法式千層酥！！
做法真的超簡單
但是吃起來很有高級感
只要簡單的幾樣材料就可以完成！
唯一需要技巧的就是打鮮奶油
如果想要更簡單也可以直接買一罐的那種，直接擠！

▣ 材料👨‍🍳 （1人份）
﹒芒果________________ 1顆
﹒鮮奶油______________ 60g
﹒砂糖________________ 7g
﹒香草籽醬____________ 適量
﹒市售起酥皮__________ 2片
﹒糖粉________________ 適量

▣ 作法👨‍🍳
1.將起酥皮切半後兩片疊再一起，鋪上烘焙紙後上面壓一個烤盤
2.放入氣炸鍋中氣炸180度25分鐘，取出後防涼
3.芒果去皮切成適當大小的芒果丁
4.冷藏的鮮奶油加糖後打發後放入擠花袋
5.將鮮奶油擠上千層酥皮上再放上芒果丁
6.再拿一片起酥片蓋上去擠上鮮奶油裝飾就完成囉！

👩‍🍳【器材Equipment】👨‍🍳
■伊萊克斯氣炸鍋 ➡️ https://reurl.cc/MAj71K
■Sony A6500
■SONY E PZ 18-105mm F4 G OSS
■RODE Video Mic Pro plus

👩‍🍳【音樂Music】👨‍🍳
ES_Cessura - Ever So Blue(Epidemic Sound)

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Welcome to Saturn Kitchen
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mille-feuille cake 在 Tasty Japan Youtube 的最佳解答

Tasty Japan By Tasty Japan

2020-12-29 16:00:20 有 12,263 人看過 有 371 人喜歡
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お正月にいただくおせち。今年は手作りしてみませんか？
全部卵焼き器で作れるので、とってもお手軽レシピです。ぜひチャレンジしてみてくださいね♫

15cm角の重箱 1段分

■伊達巻のミルフィーユ風
13×18cmの卵焼き器 使用
材料：
はんぺん 1枚（110g）
卵 4個
砂糖 大さじ2
みりん 大さじ1
薄口しょうゆ 小さじ1/2
サラダ油 適量

作り方：
はんぺん、卵、砂糖、みりん、薄口しょうゆをブレンダーにかけ、なめらかになるまで攪拌する。
卵焼き器にサラダ油をひいて弱火で熱し、(1)をうすくのばして焼く。表面が乾いてきたらいちど取り出す。
同様にして生地を焼き、表面が乾いてきたら(2) をのせて1分ほど焼き、取り出す。これを生地がなくなるまで繰り返す。
焼き上がったら半分に切って重ね、ラップに包んでなじませたら、重箱を9等分した大きさに切り分け、断面を上にして2箇所に詰める。

■松風焼き
13×18cmの卵焼き器 使用
材料：
鶏ひき肉（もも）400g
酒 大さじ2　
片栗粉 大さじ2
みりん 大さじ1
しょうゆ 大さじ1
おろし生姜 小さじ1
塩 小さじ1/2
卵 1個
けしの実 大さじ1
サラダ油 適量

作り方：
卵焼き器を中火で熱し、鶏ひき肉の半量と酒を入れてほぐしながら炒める。肉の色が変わったら取り出し、冷ましておく。
ボウルに残りの鶏ひき肉を塩を入れて白っぽくなるまでよく練り混ぜる。溶き卵、みりん、しょうゆ、おろし生姜、片栗粉を入れてよく混ぜたら、(1) を加えて混ぜ合わせる。
卵焼き器にサラダ油を入れて中火で熱し、(2) を流し入れて表面を平らにならす。けしの実を散らして手でかるくおさえたら、アルミホイルをかぶせて弱火で10分ほど焼く。
卵焼き器に皿をかぶせてひっくり返し、再びアルミホイルをかぶせて、肉に火が通るまで弱火で10分ほど焼く。
焼き上がったら粗熱をとり、重箱を9等分した大きさに切り分け、けしの実の面を上にして2箇所に詰める。

■簡単なます
材料：
大根（千切り）200g
にんじん（千切り）40g
塩 少々
すし酢 大さじ2
薄口しょうゆ 小さじ1/2
ゆず皮 1個分

作り方：
大根と人参は別々のボウルに入れ、塩を振ってかるく揉み、10分ほどおいておく。手で絞ったら紙などにとり、しっかり水分を切る。
ボウルにに(1) 、すし酢、薄口しょうゆを入れてよく和え、冷蔵庫に1時間ほど入れて味をなじませる。
水気を切って重箱の四角に詰め、丸の抜き型で抜いたゆず皮をのせる。

■えびのあられ揚げ
材料：
えび（大）4尾
片栗粉 適量
塩 少々
溶き卵 1個分
五色あられ 適量
サラダ油 適量

作り方：
えびは尾をつけたまま殻をむき、背わたをとる。尾の先と剣先を切り取り、水分と汚れをしごき出す。片栗粉をまぶしてもみ洗いしたら水気を拭き取り、塩をふっておく。まるく仕上げたいので腹側は切らないでおく。
えびの身の部分に片栗粉をまぶし、溶き卵にくぐらせ、五色あられをまぶす。
卵焼き器にサラダ油を高さ1cm程度注ぎ入れ、弱火で熱し、(2) を揚げ焼きする。
えびに火が通ったら取り出し、紙などにとって油を切る。
重箱のなますを詰めた箇所にのせる。

■2種のかまぼこ飾り切り
材料：
紅かまぼこ（厚1.5cm） 3切れ
紅かまぼこ（厚0.7cm） 1切れ

作り方：
薄いかまぼこの下の部分を切り落とさないようにして2mm幅に切り込みを入れ、同じ方向に折り込む。（くじゃくかまぼこ）
厚いかまぼこの紅い部分を、端はつなげたまま切り込みを入れ、中央に1本切り込みを入れる。端の部分を切り込みの裏から表へ抜けるようにひっくり返す。（手綱かまぼこ）
重箱の中央に手綱かまぼこを詰め、上からくじゃくかまぼこをのせたら、完成！

Here is what you'll need!

Mosaic OSECHI

◾️Datemaki mille-feuille
INGREDIENTS:
(Using a Japanese egg pan; 13x18cm)

1 (110g) hanpen (fish cake)
4 eggs
2 tablespoons sugar
1 tablespoon mirin
1/2 teaspoon light soy sauce
Some vegetable oil

PREPARATION:
1. Mix hanpen, eggs, sugar, mirin, and soy sauce in a food processor until combined and smooth.

2. Heat vegetable oil in a Japanese egg pan over low heat. Pour some hanpen mixture (1) into the pan. Tilt the pan to stretch the mixture. Transfer the hanpen crape to a plate when it is set.

3. Repeat (2) until you finish all the hanpen mixture.

4. Cut hanpen crapes into halves and layer them. Wrap with a plastic wrap and rest. Cut the layers into 9 parts. Place them in a Jubako-box.

◾️Matsukaze-yaki
INGREDIENTS:
(Using a Japanese egg pan; 13x18cm)

400g ground chicken thigh
2 tablespoons sake
2 tablespoons potato starch
1 tablespoon mirin
1 tablespoon soy sauce
1 teaspoon grated ginger
1/2 teaspoon salt
1 egg
1 tablespoon poppy seeds
Some vegetable oil

PREPARATION:
1. Heat a Japanese egg pan, put half of ground chicken and sake into the pan. Stir until cooked. Transfer to a plate and let cool.

2. Put the rest of ground chicken add salt. Stir until cooked. Add a beaten egg, mirin, soy sauce, ginger, and potato starch, and then stir well. Add first half of ground chicken (1).

3. Heat vegetable oil in the Japanese egg pan over medium heat, put ground chicken mixture (2). Flatten the surface and sprinkle with some poppy seeds. Cover the pan with an aluminum foil, cook for 10 minutes over low heat.

4. Flip the pan, using a plate to upside-down the chicken mixture. Cover the pan with a foil and cook for another 10 minutes.

5. Cut into 9 parts when cooled. Place them in the Jubako-box.

◾️Namasu (Japanese pickles)
INGREDIENTS:
200g daikon radish (shredded)
40g carrot (shredded)
Some salt
2 tablespoons sushi vinegar
1/2 teaspoon light soy sauce
1 yuzu peel

PREPARATION:
1. Put shredded daikon and carrot in separate bowl. Put some salt and leave for 10 minutes. Squeeze off water and drain well with a paper towel.

2. Mix sushi vinegar, soy sauce, and daikon & carrot (1) in a bow. Marinate for 1 hour in a refrigerator.

3. Squeeze out the water. Put in the Jubako-box. Place some yuzu peel.

◾️Fried arare-shrimp
INGREDIENTS:
4 shrimps
Some potato starch
Some salt
1 egg
Some arare (mini rice crackers)
Some vegetable oil

PREPARATION:
1. Peel and devein shrimps. Cut a part of tails to squeeze out the water. Coat with potato starch and pat dry with a paper towel. Season with some salt.

2. Dredge shrimps in potato starch, dip in beaten egg, then coat with arare.

3. Heat 1cm of vegetable oil in a Japanese egg pan over low heat. Cook all shrimps (2).

4. When cooked, drain oil on a paper.

5. Place them on namasu in the Jubako-box.

◾️2 ways to make decorative kamaboko (fish cake)
INGREDIENTS:
3 slices red kamaboko (1.5cm each)
1 slice red kamaboko (0.7cm each)

PREPARATION:
1. Use thin slice (0.7cm) to make peacock kamaboko. Make 2mm slits, and fold them in.

2. Use thick slices (1.5cm) to make rope kamaboko. Make small slits in a red part, and Make another slit in the center. Flip edges through the slit in the center.

3. Put rope kamaboko in the Jubako-box. Place peacock kamaboko on top.

4. Enjoy!

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Hello pastry lovers! Today I'm sharing a recipe that was inspired by Yohann Caron, Cedric Grolet's pastry chef! Yes!! just that!! Here is my mille feuille ...

#95. Mille-feuille or Millefeuille - COTE FRANCE

The mille-feuille, or millefeuille, is a piece of pastry made from three layers of puff pastry and two layers of pastry cream. The top is iced with icing ...

#96. Vegan Mille Feuille

Ingredients · Puff Pastry · 240g all-purpose flour · 3/4 teaspoon salt · 60g vegan butter (I used Miyoko's unsalted cultured butter) · 130g cold ...

#97. 12476275 Mille-feuille cake and cup of espresso - StockFood

Mille -feuille cake and cup of espresso – License high-quality food images for your projects – Rights managed and royalty free – 12476275.

#98. Vanilla Mille-Feuille - Mandarin Oriental, Hong Kong

Vanilla diplomat cream, caramelised puff pastry. This product contains gluten and dairy.