[Paris pastry shop / 巴黎甜點店] Pâtisserie La Goutte d'Or (中文請按「繼續閱讀」)
Finally pad a visit again to la pâtisserie Le Goutte d'Or before the year-end. It's been months but I still wanna share with you the lovely experience I had there.
Since Montmartre is not my neighbourhood and I'm not particularly attracted to it, I hardly set my foot there and hence hardly have chance visiting the pastry shops, cafés, etc. there. The early morning visit this time was especially made for tasting the chef Yann Menguy's pastries, and apparently it's worth it.
We've picked 3 pastries including the Chou fève de cacao (Cocoa nibs cream puff), Saint-Honoré framboise coing rose (Raspberry-quince-rose Saint-Honoré), and the Tarte mange-jasmin (Mango-Jamine tart). I liked three of them as they were really delicate both the presentation and the taste. Everything was in a sweet harmony. The style of the chef is actually quite close to that of Michalak, being very neat, simple yet modern and elegant while less boyish.
It was a very pleasant experience as the atmosphere of the shop is very cozy as well, and I don't mind visiting it often if I lived nearby. I think we can expect some more interesting creations to come along as this young and talented pastry chef develops his own brand with a vivid personality.
前幾個月和好友一起去了在18區的甜點店Pâtisserie La Goutte d'Or。甜點主廚Yann Menguy在第一季Qui sera le prochain grand pâtissier得到亞軍後立刻被大師Christophe Michalak網羅,在他的Pâtisseries et Ecole Michalak擔任甜點主廚與教師。之後他又擔任Ladurée的甜點主廚一年,最後在自己最熟悉的蒙馬特開了屬於自己的甜點店。他的甜點其實很有Michalak的風格,非常簡潔俐落,但不管是外型還是口味搭配又相當細緻。是年輕甜點主廚一輩中非常值得期待的人物。
當天我們選了三個甜點:Chou fève de cacao(可可碎粒泡芙)、Saint-Honoré framboise coing rose(覆盆子溫桲玫瑰聖多諾黑)、Tarte mange-jasmin(芒果茉莉花塔)。三個甜點我都滿喜歡的,每個元素的完成度都很高、且手法細膩。在可可碎粒泡芙中間還夾了一塊巧克蛋糕增添口感變化。
蒙馬特其實有不少好的甜點店,包括上次提到的Boris Lumé patisserie boulangerie、以及 Pâtisserie Gilles Marchal。下次來到蒙馬特,除了聖心堂之外,也可以花點時間拜訪這些當地街坊鍾愛的店家,給自己補充一點溫暖與甜蜜。
#yingspastryguide #paris #patisserielagouttedor #yannmenguy
同時也有1部Youtube影片,追蹤數超過7萬的網紅Peachy Bunny Bakes,也在其Youtube影片中提到,中文版影片-http://bit.ly/XXp3H6 ________________________ Makes a 7-inch tart Ingredients: For Lemon Curd 250ml Water 100g Sugar 30g Corn Starch Juice a...
sweet tart中文 在 英國的另類日常 Facebook 的最佳解答
{26} 【英式夏日甜品】Eton Mess
大家太厲害了,一看就知道是Eton Mess。到底跟Eton College (伊頓公學) 有甚麼關係呢?Google說關於Eton Mess 最早的記載是1893年,而1930年代流傳下來的故事說有次Eton College的annual cricket match時,有隻Labrador坐了上一個裝有strawberry pavlova的picnic basket上,就這樣"發明了"樣子破碎的甜品了。
剛剛的星期六真的令我增廣見聞不少,除了Mayfield Lavender Field 和One New Change Rooftop 外,其實我還去了The Folly吃晚飯。雖然這間餐廳評分沒有很高(音樂還很吵,害我聊了一個晚上後第二天沙聲了) ,但因是朋友的生日邀請所以就去了~
它的Sweet Potato Chips不錯,點side的話可以考慮這個。Y先生點了Halloumi Burger, 意料之外的好吃~Halloumi是一種來自塞浦路斯Cyrus的芝士,自從Y先生去完那裡實習後便愛上了,煎起來吃超香口,有點像彈牙的肉。
到甜品時間了~它的幾個選擇包括Creme Brulee, Lemon Tart, Sorbet 和Ice cream. 抓住我眼球的是從未見過的Eton Mess(抱歉我見識還是有點少。。。), 它下面有寫材料是meringue, strawberry和mint, 但我連meringue是什麼和怎樣念也不知道。。。朋友解釋了一下就是用蛋白低温烤出來脆脆的東西,我就想到了平日在超市看到一盒盒白色的東西!
結果居然全部人都點了Eton Mess!2個人share 一份剛剛好,size比想像中的大!我覺得口感有點鬆散,碎了的meringue比想像中少,加上我的牙那天有事。。。沒有令我一試愛上。
Strawberry的甜品我還是比較prefer strawberry cheesecake 或victoria sponge cake!
Meringue 念"mer-rang"? 到底還可以用來做甚麼呢?
有網友在instagram上的留言為這甜品下了一個好有意境的中文名字!
>>>"踏雪尋莓"<<<
Eton mess story:
https://britishfoodhistory.wordpress.com/20…/…/11/eton-mess/
#我發現自己不喜歡freshmint的味
#我覺得好似摸完盆蕃茄葉後手上的味
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文章總覽:http://bit.ly/2uUkuxQ
sweet tart中文 在 Ying C. 一匙甜點舀巴黎 Facebook 的最讚貼文
[Paris pastry guide / 巴黎甜點指南](中文請按"see more")
Our wonderful lunch yesterday at Neige d'été ended with a beautiful surprise. This delicate dessert "pêche, champagne, fromage blanc" is encompassed by a very fine circle of opaline, filled with light pastry cream (crème pâtissière légère), poached peaches (pêches pochées), and coconut ice cream (glace à la noix de coco) and then further decorated by meringue and an edible flower. The idea of holding the whole dessert by the opaline circle and making it like a transparent tart really amazed me.
I asked about the making and forming of the opaline, and the staff was so kind offering me the chance to talk to the chef pâtissière. I then met the young and smiley Ruri who was totally sweet that not only explained to me in details but also showed me her tools and gestures of the making. The thing interesting about meeting people behind their work is that you really see how their personality is embodied in the creations. Ruri is just as adorable as her dessert. I hope I have the chance tasting her other creations soon!
*check my Instagram page for more Paris photos and live videos: http://www.instagram.com/applespoon
昨日中午在一星餐廳Neige d'été嚐到令人驚豔的美麗甜點 -「pêche, champagne, fromage blanc」(蜜桃、香檳、白乳酪)。這個甜點的巧思在於外層用了opaline(極薄的糖片)圍成了一圈,宛如透明的塔皮,裡面承裝了輕奶餡(crème pâtissière légère)、 糖煮蜜桃(pêches pochées)、椰子冰淇淋(glace à la noix de coco)等,並用蛋白霜片(meringue)與可食用小花裝飾。從顏色到食材的選用,都非常具有少女心。
由於我問到外層環形糖片的做法,甜點主廚Ruri還非常親切地邀請我到廚房,然後把工具都攤開來示範給我看。真的很開心!希望下次還有機會再去嚐嚐她的其他甜點創作。
更多巴黎即時照片與影音 >> http://www.instagram.com/applespoon
#yingspastryguide #neigedete #paris
sweet tart中文 在 Peachy Bunny Bakes Youtube 的精選貼文
中文版影片-http://bit.ly/XXp3H6
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Makes a 7-inch tart
Ingredients:
For Lemon Curd
250ml Water
100g Sugar
30g Corn Starch
Juice and Zest of 1.5 Lemons
3 Egg Yolks
25g Unsalted Butter
1/8tsp Salt
For the Tart Crust
120g Digestive Biscuit/Graham Cracker Crumbs
50g Unsalted Butter, melted
For Italian Meringue Topping
4 Egg Whites, cold
150g White Sugar
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❤ View full recipe on my blog:
http://peachybunnymel.blogspot.com
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http://instagram.com/peachybunnymel
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https://www.facebook.com/peachybunnylife
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Music by:
"I Will Not Let You Let Me Down (Instrumental)" &
"Coffee (Instrumental)"
Josh Woodward
http://joshwoodward.com/song