關於 fruit tart in french ，我們在網路上蒐集到這些相關的討論、資訊與評價

The best thing about dining at La Vache! is that not only do you get a nice piece of entrecôte steak, but you also get unlimited supply of good quality French fries. The passion fruit tart is nice and delicious too, as all dessert items are made by their in-house chefs. Overall, a very satisfying steak dinner!
#相機食先 #instafood #foodporn #food #hkig #hkiger #hkfood #hkfoodie #hkfoodblogger #foodiehk #hkfoodporn #hkfoodstagram #tsimshatsui #尖沙咀 #kefu_tsimshatsui #lavachehk #steakfrites @ La Vache TST

【Artistic French dessert class】
Stephane 「法式蘋果 及 鮮果撻」 課程 9 月開授
Stephane's artistic "Apple tart & Seasonal fruit tart" courses start in Sep

>> learn more : https://gotorise.com/product/class-e/

宛若雕刻，蘋果撻蘊含法式甜品色味俱全的內涵
This well-crafted dessert looks just like an artwork

>> learn more : https://gotorise.com/product/class-e/

#RiseBakers #bakingclass #烘焙 #烘焙班 #烘焙課 #新鮮出爐 #breakfast #早餐 #hkig #hk #hkfood #bakery #Baking #BakingTips #bakingtime #bakingfun #bakingworkshop #BakingCourse #foodie #bread #sweettooth #麵包 #法國麵包 #手作麵包 #法包

[Paris pastry guide / 巴黎甜點指南] Fleur de Vacherin / Vacherin之花（中文請按「繼續閱讀」）

Besides the World Pastry Cup news, I'd also like to share with you today a wonderful pastry creation made by Maxime Frederic, the chef Pâtissier of l'Orangerie restaurant, Hotel George V Paris.

Maxime was the former sous-chef pâtissier at Le Meurice when I interned there. I was always amazed by his talent, especially when he made his sugar and chocolate showpieces. I also remembered that I was wowed when he showed me how he made his tart shells - like nobody has ever touched it. It was that perfect.

Ever since he became the chef pâtissier of l'Orangerie, Maxime has created several stunning pastries, including this Fleur de Vacherin. Vacherin is a classic French frozen cake made of meringue and filled with Chantilly cream and fruits. Traditionally the meringue is shaped like a cake, holding the cream and fruits as a container. The way Maxime revisited it is that he turns the meringue into extremely thin and delicate flower petals. And instead of being a case, the meringue petals are placed on top, forming a flower in full bloom.

While the dessert tastes extremely light thanks to the meringue petals, the citrus fruit selection, grapefruit, lemon, lime, Iranian black lemon, and Timut peppers have all contribute to an extremely refreshing finish. Now watch the short video in which Maxime shows you how he prepares his signature dessert.

除了世界盃甜點大賽外，今天也想要和大家分享另外一個我非常喜歡的甜點創作，是由Four Seasons Hotel George V Paris的l'Orangerie餐廳甜點主廚Maxime Frederic創作。

這個粉絲頁剛剛開始的時候，我曾經介紹過Maxime的這個甜點，那時候因為是初夏，這個甜點是覆盆子口味的（法國紅莓果類水果盛產期為5-6月），後來做了一些變化，現在是柑橘口味。

Maxime是我還在Le Meurice甜點廚房實習時的副主廚，當時只有25歲。去年離開Le Meurice之後，他接掌了巴黎喬治五世飯店新開幕的l'Orangerie餐廳甜點主廚的位置，大家都很期待他的表現，他也不負眾望推出了許多令巴黎甜點界矚目的甜點、並被認為是這個世代最讓人期待的甜點主廚之一。我在Le Meurice實習的時候，就已經經常驚嘆於Maxime的巧手，每次他示範捏塔皮的時候，那個平整度都讓我無法置信有人剛剛捏過它。他的巧克力與拉糖showpiece細緻無比，很難想像是出於一個25歲的大男生之手。Le Meurice每回大型宴會的糖雕與巧克力雕塑都是由他和Cedric Grolet主廚負責。

Vacherin是經典的法式冰淇淋蛋糕，組成元素包括la meringue（蛋白霜）、la crème glacée ou le sorbet（冰淇淋或雪酪）、la crème Chantilly（香緹鮮奶油）與le coulis（稀果醬）。傳統上會將蛋白霜做成盒狀，裡面承裝冰淇淋或雪酪、再覆蓋上香緹鮮奶油，最後加上稀果醬。Maxime重返經典、重新創作的Fleur de Vacherin（Vacherin之花）包含了以下幾個元素：

Supêrmes de pamplemousse marinés dans leur jus 以葡萄柚汁醃漬的葡萄柚果片
Gelée de pamplemousse et citron vert 葡萄柚與綠檸檬果凍
Huile d'olive 橄欖油
Dôme fromage blanc et poivre de Timut 白乳酪慕斯與尼泊爾葡萄柚花椒莓
Sorbet citron et herbes fraîches 檸檬與新鮮香草雪酪
Sablé au citron noir de Iran 伊朗黑檸檬脆餅
Meringues en pétales 蛋白霜花瓣

傳統上蛋白霜佔的比重很大，但在這個甜點中蛋白霜因為做成極薄的花瓣（Maxime在影片中提及可能不到10g），所以口感非常輕盈、也不會過甜，視覺上更是美不勝收。香緹鮮奶油的部分則以新鮮白乳酪慕斯取代，並且以柑橘類水果作為整體口味基調。大家看看影片讚嘆一下吧！

#yingspastryguide #Paris #maximefrederic

Le chef Maxime Frederic dresse la Fleur de vacherin agrumes et herbes fraîches et vous allez découvrir combien de pétales sont nécessaires (et donc le nombre de gestes, sans parler de tous les précédents)

Hello friends! Today we're going to share with you how to make a classic French style pie: Strawberry & Blueberry Galette, aka Fruit Galette.

Fruit galette is so gorgeous in its rustic form. It’s a French pastry similar to a tart or a pie, the famous one is Galette des rois (king cake). The fruit galette is another free form pie with fruit filling, and the crust folded partway over the top of the filling, looks like a flat round pie. The best part is the pastry dough is simple to make for even beginners, it's quite a bit less effort than puff pastry, but the result is amazing.

In this video we'll show you how to make the delicious strawberry galette in an easy way. This galette recipe features jammy strawberries and an ultra flaky, buttery crust. Enjoy. :)

📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio

This is an #ASMR​​​​ ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/jBbq2q_capk
----------
How to make French Strawberry & Blueberry Galette
French Style Strawberry & Blueberry Galette Recipe

☞  Yield: Serve 3~4

✎ Ingredients
📍 Pie dough
all purpose flour 100g (plus more for dusting)
granulated sugar 15g
a pinch of salt
unsalted butter 80g (Iced, cut into cubes)
iced water 30g
one egg
crystal brown sugar Q.S

📍fruits filling
strawberries 180g
blueberries 40g
granulated sugar 30g
corn starch 6g
half lemon zest
lemon juice 2g

✎ Instructions
1. In a medium bowl, mix flour, sugar and salt together until well combined.
2. Add very cold butter cubes and toss in the flour and until each piece is coated. Just take a piece of butter, using your fingertips to press it flat, then complete all. If your fingers warm up the butter too much, you can chill for 10 minutes
3. Add ice water and mix with your fingertips until the dough holds together enough to form a ball. If too dry, drop the remaining water. Lumps of dough are OK.
4. Put the dough onto a piece of plastic wrap, and flatten into a disk and refrigerate for 1 hour.
5. Make the fruit filling. Pinch off the green and slice the strawberries.
6. In a large bowl, combine the strawberries and blueberries with sugar and cornstarch. Zest half of lemon and squeeze a little lemon juice. Toss the fruit mixture together, set aside.
7. Lightly flour your working surface, so the pastry doesn't stick. Unwrap the dough and roll it into a 26cm/10-inch round circle about 3mm~4mm thick.
8. Pile the fruit filling onto the center of the dough and leave at least 2 inches border around the edge. Fold the edges of the dough up and over the filling.
9. Brush the edges with the egg wash and sprinkle with sugar.
10. Preheat the oven to 220C and bake for 25 minutes. Once baked, transfer onto a wire rack and cool completely.
10. Let cool before slicing and serving with an ice cream or a dollop of whipped cream to take it to the next level!
-----------------------------------------------------------------------
Chapter:
00:00 opening
00:35 Ingredients
01:33 How to make galette dough
04:27 How to make fruit filling(Strawberry & Blueberry)
06:18 Rolling and Assembly
07:55 folding the edges and egg wash
10:26 Baking
10:49 taste
-----------------------------------------------------------------------
#FruitGalette
#FrenchDessert
#easyRecipes

Hi, everyone. :) Today we'll show you how to make one of France's most popular dessert: Cherry Clafoutis. It combines fresh cherries in a rich, dense custard. Easy to make and great served in warm.

Clafoutis is a rustic French dessert from Limousin, where is best known for its sweet black cherries. Traditional clafoutis is made with cherries that still keep the pits. Because the pits have some almond flavor, but it’s not easy to eat, so it’s why we use pitted cherries and add almond flour.

Cherry clafoutis is sort of a thin custard-like batter baked in a buttered dish. Of course, other fruits like peaches, plums, blueberries can also work well in this dessert. This recipe is easy to make at home for beginner, hope you guys like it. Enjoy. :)

This is an #ASMR ver, you can check out the other v er that with BGM and Voices in Chinese if you like:
https://youtu.be/c7BjgcmMK8Y
------------------------
French Cherry Clafoutis Recipe

☞ Yield: 2 servings, two of 4 inch (10cm) baking mold

✎ Ingredients
☞ For Marinate
cherries  12-14, about 180-200g, washed and pitted
powdered sugar 20g
lemon juice 10ml

☞ For Batter
eggs 2
powdered sugar 45g
almond flour 30g
all-purpose flour 20g
whole milk 50ml
vanilla extract 10g
1 pinch of salt
melted butter 5g

✎ Instructions
1. Add cherries into a bowl, then fill the water. Allow to soak for 5-10 mins.
2. Gently to wash cherries. Remove the stem. Then rinse and dry them with paper towels or tea towel.
3. Place a cherry in the cherry pitter, the top face up. Squeeze your hand and the pitting hammer will come down on the top of the cherry, pushing the pit out of the bottom of the cherry.
4. Marinate the pitted cherries with the powdered sugar and the lemon juice for 30 mins
5. In a large bowl, add eggs and salt. Then sift powdered sugar, almond flour and flour. Whisk together until combined.
6. Pour milk, melted butter and vanilla extract. Whisk until totally smooth.
7. Meanwhile, grease the baking mold with the softened butter, then sprinkle over the sugar.
8. Place marinated cherries around the base of the mold, then pour batter over the cherries.
9. Preheat the oven to 180°C, and bake for 35~40 minutes or until lightly browned.
10. Remove from oven to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling.
11. Dust with powdered sugar. Serve.

-----------------------------------------------------------------------
#clafoutis
#frenchdessert
#eastrecipes