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Japanese mille-feuille deep fried pork loin cutlet with cheese and shiso leaf. Absolutely delicious! @kagura_torrance 😍
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#davidthefoodie #foodie #food #deepfried #porkloin #pork #cooking #friedfood #millefuille #cheatmeal #losangelesfood #foodandwine #foodporn #delicious #lunch #dinner #nomnom #thrillist #EEEEEATS #dumpling #cheese #noodle #eatthis #foodbeast #losangeles #lagram #hungry #breakfast #brunch #laeats
一道法式千層酥，卻是 belon 這家在今年Asia50Best 名次躍升最高餐廳中，客人必點的招牌菜式。
這道菜我大約花了五分鐘就完成了，但主廚 @DanielCalvert 背後卻花上4天時間製作，只為找到酥脆和綿密之間的微妙平衡，配上富輕巧感帶吉士芳香的忌廉，為客人呈上輕巧酥脆的晚餐總結。
當中廚師對細節的掌控和心思，都在這道菜能表達出來，包括如何令酥皮易切不散和酥皮的厚薄度等：最後廚師在日本高筋麵粉中找到答案的提示：還記得當晚切下酥皮時清脆和富層次的聲音至今還在我腦海中念念不忘呢！
The Mille Fuille is a simple yet elegant signature dessert in @belonhk (The highest Climber at #Asia50Best award 2019 #15 )
I spent about five minutes to finish the dish but chef Daniel and his team spent about 4 days to find the happy medium between the flaky and creamy texture of the puff, with the light yet buttery cream in the middle, to serve his customers a joyful end of the meal.
The chef is meticulous about the details including how to make the puff easy to cut and how the thickness of the puff affects the texture and tasting notes! He finds a big hint to answer those questions in the Japanese high-gluten flour, I had this dish quite awhile ago but the multi-layered and crispy sound of cut is still being remembered like yesterday!
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#macaueat #macauig #ig_asia #macao #hkig #foodie #instagood #photooftheday #belon #belonhk #asia50best #DanielCalvert #MilleFuille #hongkongfinedining #hongkongfood #hongkongdessert #frenchdessert
[pastry class / 甜點教室] （中文請按「繼續閱讀」）
After talking so much about French pastries, shall we just dive into the kitchen and make some together? My pastry classes will be held at 4F Cooking Home (Taipei) in February and March. We will be learning together some core French pastry elements, including pastry cream (la crème pâtissière), Chantilly cream (la crème Chantilly), meringue (la meringue), and French sponge cakes (les biscuits) that I've talked about in my pastry column. Set One course is about the pastry cream and I'll demonstrate two pastries that I designed especially for 4F's students, a millefuille revisited and a red fruit tart.
Interested?
👉🏻 Read more about the classes and register here: https://goo.gl/9RCfeJ
👉🏻 Read my column about French pastry and pastry chefs: goo.gl/oyyvvX
兩次的新書分享會都順利開心的結束了，謝謝所有來參加、還有寄訊息來表達支持的朋友們。那麼接下來還有什麼要和大家分享的呢？
在臉書上談了那麼久的甜點，現在終於有機會現場實地和大家分享我在廚房裡實驗、與麵粉奶油一起打滾的時刻啦！二月與三月在4F Cooking Home會有一系列我的甜點課程，結合之前在BIOS Monthly的專欄內容，從甜點師奶醬（la crème pâtissière）、香緹鮮奶油（la crème Chantilly）、蛋白霜（la meringue）到法式海綿蛋糕（les biscuits）共四個主題，每個主題會示範兩道甜點，向大家介紹這些甜點元素在法式甜點中的應用。
二月份的主題是甜點師奶醬（la crème pâtissière），我會示範為這套課程創作的焦糖薄片千層派（millefeuille revisité）與紅莓果塔（tarte aux fruits rouges），有興趣的朋友們可以點連結詳細了解、並和4F報名喔！希望到時候可以見到大家！
👉🏻 4F Cooking Home課程內容：https://goo.gl/9RCfeJ
👉🏻 BIOS Monthly專欄內容：goo.gl/oyyvvX
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