關於 3 layer christmas cake ，我們在網路上蒐集到這些相關的討論、資訊與評價

Rasa Happy Fresh Fruit Cake RM60 before Christmas 🎄😁 love the top layer of the cake, full of fruits, some bottom part is a tad sweet 🙈 somewhere in the cream 🤔 Overall not bad 👍🏻
.
I was at work today so I made @cznal to take photos of the cake from every angle possible, and made mum to cut it nicely so I could at least still can snap nice photos for the gram 🤣🤣🤣
.
.
For enquiries and orders, WhatsApp +60 16-802 5476
.
Merry Christmas and Happy New Year 🤭🙃
.
.
.
#MassyEats #kotakinabalueats #kkeats #seatsmy #servenopork #food #foodie #foodigram #kkfood #instafood #hellosabahmy #kkcity #supportsmallbusiness #sapotlokalbah #foodreviewer #foodblogger #blogger #rasahappyhomemadebakery #rasahappyfreshfruitcake @ Kota Kinabalu

[Paris pastries / 巴黎甜點] 巴黎半島酒店 2019 年聖誕節蛋糕與下午茶甜點 / Christmas tea time & 2019 Yule log creation of Dominique Costa (The Peninsula Paris - Official ) (for English, click "see more")

週二受邀至巴黎半島酒店品嚐 Dominique Costa 主廚創作的聖誕節蛋糕以及聖誕節下午茶甜點。Dominique 主廚的「Vigne Enchantée」（「魔幻葡萄藤」）聖誕節蛋糕，我之前已經在巴黎巧克力大展時看到、也已分享給大家，當時一直很好奇味道，沒想到最後很幸運地在年末親自品嚐到了。

「魔幻葡萄藤」以歐洲聖誕節必備的熱飲「熱紅酒」（vin chaud / mulled wine）為主題，外觀分成兩部分，上方是巧克力與榛果帕林內做的葡萄藤、下方則是葡萄酒盒造型的法式慕斯蛋糕（entremets），主要結構包括香料蛋糕（pain d’épice）、熱紅酒煮西洋梨（poire au vin chaud）、香草輕奶餡（crémeux vanille）與焦糖杏仁酥脆層（croustillant amande caramélisé）等。最令人感到驚奇的，其實是 Dominique 主廚在創作時為一般消費者設想的貼心，從外觀看來像是很堅硬的巧克力雕塑，其實不管是慕斯蛋糕還是巧克力榛果帕林內葡萄藤都很容易切開，在自家聖誕節餐桌上也可以毫無困難地和大家分享。味道則是超乎想像的輕柔，一點都沒有酒精味，熱紅酒的香氣、西洋梨的圓潤和香料蛋糕帶來的聖誕節氣息交織在一起，能夠為聖誕大餐劃下完美的句點。

Dominique 主廚為半島酒店設計的聖誕節下午茶甜點，則圍繞著秋冬常見的食材與風為主題，如栗子、榛果、巧克力等，熱紅酒與西洋梨的搭配也再次以「迷你巴巴」出場，另外還有熱帶水果搭配米布丁、櫻桃搭配優格的組合。當天幾乎每一樣甜點都非常清爽、完全不膩口，能夠把幾乎所有甜點都有餘力地品嚐一遍，真的很令人開心。

巴黎半島酒店今年並與法國代表汽車品牌 Citroën（雪鐵龍）合作，在酒店大廳做了大型的古董車佈置、聖誕樹上也掛了迷你雪鐵龍的裝飾，仔細尋寶會有驚喜。酒店除了有小型的聖誕市集外，也另外開了一個聖誕節的快閃甜點店，可以外帶 Dominique Costa 主廚的作品。更多當天的影音請看我的 Instagram 精選動態「Palaces & Hotels」：https://tinyurl.com/yx4avmku（最前面是今年新開幕的 Hôtel du Louvre 凱悅羅浮宮酒店，也可以一併欣賞）。

點照片看更多！👉🏻👉🏻

🔖 延伸閱讀：

2019 年巴黎聖誕節蛋糕創作：https://tinyurl.com/r9j6jnf

好吃又好玩的聖誕節日曆：https://tinyurl.com/serwgfz

Jimmy Mornet 主廚的 2019 年聖誕節蛋糕與下午茶甜點創作：https://tinyurl.com/yx2zloos

*****
I got invited to taste the 2019 Yule log creation and Christmas tea time pastries of the chef Dominique Costa at The Peninsula Paris the other day. While I was already very interested in the “Vigne Enchantée” (“Enchanted Vine”) yule log since its exhibition earlier at Salon du Chocolat, I felt really lucky to be able to taste it finally at the hotel.

Inspired by the indispensable “vin chaud” (French mulled wine) during the festive season, “Vigne Enchantée” composes of a chocolate sculpture of a grape vine and a mousse cake shaped like a wooden wine box. Consistuting by a crispy layer of caramelised almonds, a gingerbread (pain d’épice), mulled wine poached pears pears, vanilla crémeux, and coated by a thin layer of Dulcey chocolate, the cake is extremely easy to be cut and sliced. The chef has apparently taken into consideration that it’s something to be shared on the Christmas dinner table, so he has put extra efforts in it. Flavour-wise, it is slightly spiced by the ginger bread and full of the sweetness of mulled wine and pears. Amazingly light, it is for sure a true delight to the Christmas dinner.

Patries offered at the Christmas tea time surround popular ingredients of the season, such as chestnuts, nuts, and chocolate. The "mulled wine & pears” combination is highlighted once again and transformed into a mini baba. Other pastries like rice pudding mini tarts and cherry yogurt mousse cakes are very lovely as well. Most of them are very light and refreshing which is a good news for those who would like to have a bite on everything.

This year the Peninsula Paris is collaborating with Citroën for the Christmas celebrations. Displays such as a vintage Citroën, part of the hotel collections, and huge Christmas trees decorated by mini Citroëns are installed at the hotel hall lobby. A mini Christmas market and a pop-up pastry shop are also available to all guests. More photos and videos of my visit can be be found in my Instagram highlights “Palaces & Hotels”: https://tinyurl.com/yx4avmku

Click on the photos to find out more 👉🏻👉🏻

🔖 You might also be interested:

2019 Yule log creations: https://tinyurl.com/r9j6jnf

2019 Advent calendars: https://tinyurl.com/serwgfz

Yule log and Christmas tea time by Jimmy Mornet (Park Hyatt Paris-Vendôme): https://tinyurl.com/yx2zloos

#yingspastryguide #paris #dominiquecosta #thepeninsulaparis #bûchedenoël #buchedenoel

[Paris pastry / 巴黎甜點] Nicolas Paciello 主廚（Fouquet’s）的聖誕節蛋糕創作 / Yule log 2019 of Nicolas Paciello for Fouquet’s (for English, please click “see more”)

前兩天應邀參加 Hôtel Barrière Le Fouquet's Paris 的下午茶體驗，今年九月剛剛離開 Hotel Prince de Galles 加入 Fouquet’s 的甜點主廚 Nicolas Paciello 向我們介紹他過去兩個月幾乎沒日沒夜辛勤工作的成果—— Retaurant Le Joy 的全新下午茶套餐以及今年的聖誕節蛋糕。

1899 年由 Louis Fouquet 創立的 Restaurant Fouquet's Paris 位於巴黎香榭麗謝與喬治五世大道交口，原本是一個酒館、餐廳。採用創始人 Fouquet 的家族姓氏，後面再加上「’s」的英美式用法，賦予它不少時髦意味。今年適逢 120 周年慶的 Fouquet’s 在巴黎是非常知名且歷史悠久的餐廳，每年被譽為「法國奧斯卡」的凱薩獎頒獎典禮餐會都是在這裡舉行，1990 年，Fouquet’s 餐廳也被列為法國歷史遺跡。1998 年，法國賭場與酒店集團 Barrier 買下 Fouquet’s 餐廳與旁邊六棟建築物、創立 Hôtel Barrier Le Fouquet’s Paris，從此 Fouquet’s 變成為一個包含豪華旅館與餐廳、酒吧的品牌，能和周遭林立的豪華酒店如 Four Seasons Hotel George V、Prince de Galles 等比肩。今年三月，位於路口的 Fouquet’s 餐廳因為黃背心運動被大肆破壞，不得不關門整修，直到七月十四日法國國慶日才重新開幕。旅館內的其他餐廳、酒吧如 Le Joy、Le Marta Paris 等也一併經過重新整修。

從隔壁 Prince de Galles 飯店轉職過來的甜點主廚 Nicolas Paciello 為 Fouquet’s 的 Le Joy 餐廳設計了「two courses」的下午茶套餐（48€ /人，含一杯熱飲，另有含一杯香檳的版本€58 / 人）：第一道是包含三明治等鹹點與 scones、cookies（美式餅乾果然很紅吧！）、法式小點心 petit fours 的三層架，第二道則是三樣主廚精選甜點的迷你版，包含開心果閃電泡芙、檸檬塔、巴黎・布列斯特泡芙。

當天 Nicolas Paciello 主廚並為我們介紹了他今年的力作——「La Bûche de Noël de Louis Bouquet」（Louis Fouquet 的聖誕節蛋糕）。他與歷史學家Marion Godfroy-Tayart de Borms 合作設計，參考了 120 年前的流行風格和 Louis Fouquet 本人的喜好，是一款外觀看來非常神秘的蛋糕。放在巧克力雕塑製成的展示高台上的蛋糕，是由濕潤的烘烤杏仁海綿蛋糕（biscuit moelleux à l’amande torréfiée）加上黑巧克力慕斯（mousse de chocolat intense）與糖漬香檸檬（confit de bergamote）組成，隱藏在一層薄薄的杏仁膏之下，鮮紅色的外觀呼應 Fouquet’s 的招牌遮雨檐。我之前也提過，法國現在也在流行減糖，許多甜點都早已顛覆以前法式甜點給人的甜膩印象。而這個蛋糕大概是我過去數年來在法國吃過「最不甜」的蛋糕，主廚 Nicolas 也是刻意如此設計，突出香檸檬的酸味、並用杏仁的香氣和圓潤去中和，讓人在豐盛的聖誕大餐後，仍然能毫無負擔地享用、成為完美的結尾。不過，如果是在平時下午茶品嚐，酸度卻有些過於強烈了。

接下來請大家點開照片一一欣賞主廚的作品，更多當天的影音請參考我的 Instagram 精選動態「Fouquet’s」：https://tinyurl.com/w7kvq2w

🔖 延伸閱讀：

2019 年巴黎聖誕節蛋糕精選：https://tinyurl.com/y6pq87rz

認識更多法國甜點主廚與意見領袖：https://tinyurl.com/y49mhpl3

你不可不知的法式甜點關鍵詞：https://tinyurl.com/y5c99dd8

*****

I got invited to Hôtel Barrière Le Fouquet’s Paris earlier this week for tasting their tea time at Restaurant Le Joy and the yule log creation. Nicolas Paciello, head pastry chef (former head pastry chef at Hôtel Prince de Galles) of the hotel who just arrived two months ago gave us a warm welcome.

Situated on the intersection of Avenue des Champs-Élyées and Avenue George V, the brasserie-restaurant Fouquet’s was founded by Louis Fouquet in 1899. Louis Fouquet named the restaurant after his family name but added the “’s” to give it a trendy style. Celebrating its 120 anniversaire this year, Fouquet’s is a legendary restaurant in Paris. It holds the gala dinner for Cézar Awards, the French equivalent of Academy awards, each year and was frequented by many celebrities. The main room of Fouquet’s was listed as an "Inventaire des Monuments Historiques” (French historical monument) in 1990. In 1998, Group Barrière, a French casino and luxury hotel group, bought the restaurant and further acquired 6 buildings around it to create Hôtel Barrière Le Fouquet Paris. Fouquet’s has since then become a brand that includes a luxury hotel, symbolic restaurants and bars. Fouquet’s was severely damaged during the Gillet Jaune movement this march and was thus closed for renovation for several months. It re-opened in July on the Bastille Day this year and the restaurants and bars in the hotel also underwent a make-over.

Fouquet’s new head pastry chef Nicolas Paciello created a new tea time menu for Restaurant Le Joy that is composed of two courses: served on a 3-tiered stand, a sweet and savoury selection including scones, cookies, finger sandwiches, and petit fours comes first, followed by 3 chef’s signature pastries in mini form: pistachio éclairs, lemon tart, and Paris-Brest.

The chef also presented us his Christmas cake creation in tribute to the founder of Fouquet's, “La Bûche de Noël de Louis Fouquet”. In collaboration with the historian Marion Godfroy-Tayart de Borms, this yule log pays great attention to the fashion back to 120 years ago as well as the preference of Louis Fouquet himself. This mysterious-looking cake sits on a high stand made of chocolate and is covered by a thin layer of almond paste, whose vivid color clearly refers to the brasserie’s distinctive red awnings on Charmps-Élysées. The cake itself is made of a moist roasted almond sponge cake, a dark chocolate mousse as well as a bergamot confit. Now that a “less-sugar” trend seems to sweep the French pastry industry, many pastries and desserts here in Paris are much less sweet and filling compared to before. With a rather strong acidity of the bergamot orange rounded by almonds biscuit and chocolate cream, the cake is probably the least sweet cake I’ve ever tasted in recent years. The chef Nicolas has made it on purpose so that it’s light enough to be enjoyed at the end of a Christmas feast. However, if you taste it during tea time in normal days, you might find yourself crave more sweetness.

Click on the photos and have a closer look to the divine pastries and wonderful work of the chef. More videos and experiences in live could be found in my featured stories “Fouquet’s” on Instagram: https://tinyurl.com/w7kvq2w

🔖 You might also be interested:

2019 Paris Christmas cakes: https://tinyurl.com/y6pq87rz

Getting to know more French pastry chefs and influencers: https://tinyurl.com/y49mhpl3

French pastry keywords that you have to know: https://tinyurl.com/y5c99dd8

#yingspastryguide #fouquets #nicolaspaciello #bûchedenoël2019 #buchedenoel2019 #yingc

Hello friends! Today we're going to share with you how to make a perfect cake for everyday--French Dried Fruit Fruitcake (Cake Aux Fruits Confits / French style fruit pound cake).

We love dried fruits, and we know there is a classic cake made with dried fruits and tastes like pound cake, but more flavorful and delicious. It’s a perfect everyday cake, and also a good idea for the holiday, like Christmas.(Yes, you can put dried-fruits in red and green)

About the dried fruits, you can use any dried fruits you have or like. And the dried fruit can be soaked with cointreau or rum. If you don’t have any alcohol, you can use lemon juice or orange juice instead of it. This cake is perfect, fabulous, sweet and moist, it went down well with the family, hope you like this video.

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/jHlyJclK_sE
---------------------------------------------------------------------------------------------
How to make French Dried Fruit Fruitcake Recipe
Dried Fruit Fruitcake Recipe

☞ Cake mold: 17x8x6cm

✎ Ingredients
dried figs 40g
raisins 20g
dried apricots 40g
cointreau 10g
all purpose flour 110g
unsalted butter 110g, soften at room temperature
pour powdered sugar 80g
egg 1, large size (about 60g)
egg yolk 1, large size (about 20g)
baking powder 1.5g, aluminum free

✎ Instructions
1. Place the raisins in a bowl and pour with hot water, soak for couple seconds, drain and pat dry with a paper towel.
2. Cut the dried figs and dried apricots into small pieces.
3. Add raisins, dried figs and dried apricots together in a bowl, pour cointreau and mix well. Leave to soak for at least 10 minutes.
4. Brush the butter in a thin, even layer over the sides and bottom of the pan.
5. Meanwhile, add an egg and an egg yolk in a small bowl, whisk slightly. Set aside.
6. Spoon 2 tablespoon of flour and sift into the cointreau soaked fruits and toss to coat the fruits. Set aside.
7. Cream the softened butter and pour powdered sugar together, then beat over medium speed until light and fluffy.
8. Add the half of egg mixture at a time, beating well after each addition until all are incorporated. Scrape down the sides of the bowl as needed.
9. Sift the remaining flour and baking powder into the bowl and fold until all dry ingredients are just absorbed.
10. Add the fruits to the batter and mix again until everything is well combined.
11. Scrape the batter into the prepared pan and make a slight depression on the top, then draw a line by knife or anything else.
12. Preheat the oven to 170°C and bake for 35~40 minutes.
13. Once baked, leave the cake in the pan to cool. Unmold the cake and store in an airtight box when cool and chill in the fridge.

----------------------------------------------------------------------
#FruitCake
#PoundCake
#easyRecipes

加了一層脆皮咖啡巧克力的提拉米蘇蛋糕 — 不僅義大利人喜歡這種多層的甜點 - 提拉米蘇。無論是有沒有加酒精的提拉米蘇，它在全世界都很受歡迎。有些人會使用手指餅乾，另一些人則喜歡用自己烤的的海綿蛋糕來當作基底。提拉米蘇食譜有很多不同的作法，比如：簡單或複雜的版本、增加了雙份或單份的馬斯卡彭起司、使用可可粉或咖啡粉等等種類繁多。這裡提供的提拉米蘇食譜是一個4層蛋糕的外型，在每層蛋糕裡抺上咖啡糖漿，並在蛋糕最上面加上一層美味的咖啡巧克力。

謝謝觀看，別忘了訂閲我們的頻道並分享給大家，收看我們最新發布的食譜。訂閱頻道⬇️
https://bit.ly/2vCwfMy

完整食譜：https://www.yokofu.tw/tiramisu-layer-cake/

******************************************************
所需材料:
基底部份:
225 g 軟化的奶油 
200 g 糖
4 顆蛋
8 g 香草精
375 g 麵粉
15 g 泡打粉
¼ 茶匙粗鹽
240 g 室溫中的牛奶 

咖啡糖漿部份:
150 g 黑糖
240 g 水
5 g 即溶黑咖啡粉

馬斯卡彭起司部份:
300 g 室溫中的馬斯卡彭起司 
240 g 軟化的奶油 
300 g 融化的白巧克力
4 g 香草精
1.5 g 粗鹽
500 g 糖粉

咖啡巧克力部份:
170 g 60 % 黑巧克力
⅛ 茶匙粗鹽
75 g 打發鮮奶油
3 g 即溶黑咖啡粉
45 g 果糖

此外:
2 個蛋糕模具 直徑: 24 cm
轉盤
抺刀

作法:
1.) 首先將開啟烤箱烘烤巧能，並預熱至180°C。用奶油擦拭兩個蛋糕模具，然後將麵粉過篩。
2.) 將奶油和糖一起打到起泡，然後慢慢加入蛋。在不斷攪拌的同時添入香草精、牛奶、鹽、泡打粉和麵粉。
3.) 將麵糊分裝在兩個蛋糕模具中，並放入烤箱烘烤40分鐘。烤好後拿出來放涼。
4.) 將兩個蛋糕分別從中間切開，變成四層。
5.) 在一個小鍋子中加入黑糖和水，使用中至大火煮開。之後再煮約1分鐘。將鍋子從爐子上拿開，加入即溶咖啡粉，然後等它完全冷卻。
6.) 現在來準備馬斯卡彭起司。將馬斯卡彭起司和奶油放在大碗中用攪拌器攪拌約1分鐘，直到滑順為止。加入融化的白巧克力、香草精和鹽，並慢慢攪拌奶油狀。最後加入糖粉。
7.) 先拿一層蛋糕，將切面朝上，並用準備好的咖啡糖漿刷在上面。 
8.) 再抺上一層馬斯卡彭起司醬 (約1-2 cm 厚)。
9.) 在放上另一層蛋糕，同樣先抺上咖啡糖漿，再抺上一層馬斯卡彭起司醬。其它的兩層蛋糕也重覆同樣的步驟。最後用剩下的馬斯卡彭起司醬塗抺在蛋糕周圍，然後將蛋糕放到冰箱冷藏至少2個小時。
10.) 現在準備咖啡巧克力。將切碎的黑巧克力和鹽放入耐高溫的碗中。取一個小鍋子，放入鮮奶油、即溶咖啡粉和果糖，然用中火加熱，並不斷攪拌。之後將它倒在黑巧克力上，靜置1分鐘後，再攪拌均勻。放涼至少30分鐘才能使用。
11.) 將咖啡巧克力塗抺在蛋糕上。將蛋糕放在一個轉盤上，將蛋糕旋轉，然後用抺刀抺出螺旋造型。之後將蛋糕放入冰箱冷藏至少4小時 (最好隔夜)。

這是一種特別有創意的提拉米蘇作法。如果你想在提拉米蘇中加入酒精，可以在咖啡糖漿中加入幾滴君度橙酒。好好享受美味的提拉米蘇吧！

你喜歡各式各樣的提拉米蘇嗎？也試試看第二段影片中的櫻桃杏仁糖蛋糕食譜吧！https://www.yokofu.tw/christmas-dessert/

******************************************************
想知道更多的美味食譜嗎？ 請訂閱我們的頻道，不要錯過任何新影片。有口福每天為你帶來不同的食譜影片。 與您的朋友和家人分享！

這裡可以訂閱我們的頻道：youtube.com/有口福
Facebook關注我們：https://www.facebook.com/yokofu.tw
有口福網站：https://www.yokofu.tw/

雙層抹茶布蕾起司蛋糕一次可以吃到兩層口味：香草布蕾跟抹茶生乳酪，而且口感跟傳統起司蛋糕不一樣，超滑順、入口即化，微苦的抹茶平衡了起司的奶香，是我最愛的起司蛋糕前三名！

因為是聖誕節甜點，聖誕代表色：紅色（紅醋栗）、綠色（抹茶/五葉松）、白色（糖霜餅乾）都到齊囉，非聖誕節的時候可以做成一般版本走簡約風格，撒上抹茶粉，中間放上一點金箔也會非常好看的。

食材：
餅乾底 / Cheesecake Crust
200 g 全麥餅乾粉 / graham crackers
70 g 融化無鹽奶油 / unsalted butter, melted
1/4 小匙 鹽 / salt

布蕾起司蛋糕 / Creme Brulee Cheesecake ; 第一層 / First Layer
100 g 奶油乳酪 / cream cheese
40 g 砂糖 / sugar
1 顆 全蛋 / whole egg
1 顆 蛋黃 / egg yolk
100 g 鮮奶油 / whipping cream
1/4 根 香草莢 / vanilla bean （用刀背刮出香草籽）
10 c.c. 檸檬汁 / lemon juice
1 大匙 玉米粉 / corn starch

免烤生抹茶起司 / No-Bake Matcha Cheesecake ; 第二層 / Second Layer
225 g 奶油乳酪 / cream cheese
40 g 砂糖 / sugar
60 g 白巧克力 / white chocolate （切小塊）
115 g 鮮奶油 / whipping cream
3 g 吉利丁粉 / gelatin powder
20 cc. 冷水 / cold water
8 g 抹茶粉 / matcha powder
40 c.c. 滾水 / boiling water

詳細食譜：https://ciao.kitchen/creme-brulee-cheesecake/
#聖誕甜點 #抹茶蛋糕 #起司蛋糕
-----------------------------------------
追蹤巧兒灶咖 Ciao! Kitchen 看更多影音圖文食譜、料理科學與烘培技巧分享！
Facebook: https://www.facebook.com/myCiaoKitchen/
Instagram: https://www.instagram.com/ciao_kitchen/
Website: https://ciao.kitchen/
-----------------------------------------