White chocolate & Nespresso coffee-infused frozen mousse, with a sweet passion fruit centre and cardamom cake, completed with coffee granita on the side.
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Truly a cool experience tasting this. The mousse has a bold coffee flavour and the acidity of the passion fruit balances out the sweetness from the chocolate and cake.
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Give it a taste at @madhatter_desserts soon as this item will only be available till 20 Sept! Also, if you order the Coffee Bombe, you can also get to try Nespresso’s new FREDDO DELICATO & FREDDO INTENSO flavours that are made specially for ice coffee recipes!
They go super well with these desserts, so don’t miss this chance to try them.
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And if you’re a Nespresso Club Member, you get 10% off your order! Just use the promo code NESPRESSO EXPERIENCE at Madhatter Desserts and 6 other cafes in the Klang Valley, so find one that’s closest to you at www.nespresso.com!
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#BaristaCreationsExperience #NespressoCoolerTogether #BaristaCreationsForIce
同時也有10部Youtube影片,追蹤數超過55萬的網紅Les sens ciel,也在其Youtube影片中提到,こんにちはLes sens cielです。 今回、実は最初は栗のロールケーキを作ろうと思っていました。 でも思っていたよりもクリームが柔らかく、きっとロールケーキにしたら形が崩れちゃうな…と途中で思い急遽路線変更になりました… ふわふわなロールケーキをイメージしていたので、中のマロンクリームも、重く...
「bombe cake」的推薦目錄:
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- 關於bombe cake 在 Ying C. 一匙甜點舀巴黎 Facebook 的精選貼文
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- 關於bombe cake 在 Les sens ciel Youtube 的最讚貼文
- 關於bombe cake 在 糖餃子Sweet Dumpling Youtube 的最佳貼文
- 關於bombe cake 在 有口福 Youtube 的最讚貼文
- 關於bombe cake 在 How To Make A Chocolate Bombe Cake - Global Sugar Art 的評價
- 關於bombe cake 在 Bomb cake, Pirate birthday cake, Spy birthday parties - Pinterest 的評價
bombe cake 在 Ying C. 一匙甜點舀巴黎 Facebook 的精選貼文
[News / 甜點新聞] 巴黎豪華酒店甜點主廚大洗牌 / Parisan palace pastry chefs swapped around after September (for English, please click "see more")
上回說到 Maxime Frederic 主廚將在今年十月離開 Four Seasons Hotel George V Paris,前往明年春天開幕的 Cheval Blanc Paris(巴黎白馬莊園豪華酒店,屬於 LVMH 集團),當時我已預期巴黎甜點圈將有一波大變動,昨天新消息公佈,果然是一場大風吹啊!以下為大家整理各主廚的新去處:
👨🍳 Maxime Frédéric:Four Seasons Hotel George V Paris --> Cheval Blanc Paris
👨🍳 Michael Bartocetti:Shangri-La Hotel, Paris --> Four Seasons Hotel George V Paris
(Michael 主廚以他 vegan 純素的甜點出名,所以接下來 George V 可能也會有純素的甜點出現!)
👨🍳 Nicolas Paciello:Prince de Galles, a Luxury Collection Hotel --> Hôtel Barrière Le Fouquet's Paris
(Nicolas 主廚之前在 Prince de Galles 的知名創作包括 2017 年的「Tahitensis」香草莢聖誕節蛋糕、「Tarte au chocolat & sarrasin」巧克力蕎麥塔、「Omelette norvégienne à la vanille」香草熱烤阿拉斯加蛋糕等。他去年參加 MOF 法國最佳工藝職人大賽,可惜最後失利。)
👨🍳 Tristan Rousselot:Ecole Ritz Escoffier --> Prince de Galles, a Luxury Collection Hotel
(Tristan 年僅 27 歲,但經歷豐富。之前曾是 Qui sera le prochain grand pâtissier ? 甜點競賽節目第三季亞軍,接著被 Christophe Michalak 主廚招攬入自己的團隊,主理 Pâtisseries et Ecole Michalak 瑪黑店,後來帶領整個團隊擔任執行主廚、並負責食譜創作。在今秋加入 Prince de Galles 之前,他擔任 Ritz 甜點學校的教學甜點主廚。)
👨🍳 Matthieu Carlin:Guy Savoy --> Hôtel de Crillon, A Rosewood Hotel
(Matthieu 主廚於 2017 年 2 月開始擔任巴黎知名三星餐廳 Guy Savoy 甜點主廚,在前曾在 Ritz 酒店擔任行政副主廚(Chef adjoint)與 Shangri-La 酒店的副主廚。早期更歷任各星級餐廳,資歷顯赫、實力堅強。)
大家有發現哪些地方還空懸著甜點主廚的位置、誰又還不知道會去哪嗎?
因為甜點圈子實在小,各種傳言在之前已聽了很多。現在終於塵埃落定、希望很多不穩定的狀況能趕快過去。其實我對這波變動將帶來的新人新氣象還是感到滿正面的,這代表我們又將會有很多新的甜點創作可以好好期待了!只是如果有想吃誰之前的作品,要把握時間趕快去啊!
🔖 延伸閱讀:
Maxime Frédéric 主廚與巴黎白馬莊園豪華酒店:https://tinyurl.com/y4ytazng
沈靜絕美的冬之花園-Hôtel de Crillon 下午茶:https://tinyurl.com/y3vzg2wv
赤子之心打造完美極限-專訪 Maxime Frédéric 主廚(上)、(下):https://tinyurl.com/y2cyv5dp、https://tinyurl.com/y3kclncu
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Two weeks ago, we got informed that Maxime Frédéric, present executive pastry chef at Four Seasons Hotel George V, Paris is leaving the hotel to join Cheval Blanc Paris, opening in Spring, 2020. A swap-around among pastry chefs in Parisian palaces and restaurants was expected. The news released yesterday has confirmed the speculations:
👨🍳 Maxime Frédéric: Four Seasons Hotel George V, Paris --> Cheval Blanc Paris
👨🍳 Michael Bartocetti: Shangri-La Hotel, Paris --> Four Seasons Hotel George V Paris
(Michael Bartocetti is known for his vegan tea time at Shangri-La Hotel. Some changes of the dessert menu at Hotel George V could be expected. )
👨🍳 Nicolas Paciello: Prince de Galles, a Luxury Collection Hotel --> Hôtel Barrière Le Fouquet's Paris
(Nicolas's signatures include his "Tahitensis" Christmas cake in 2017, "Tarte au chocolat & sarrasin" (chocolate and buckwheat tart), and "Omelette norvégienne à la vanille" (Vanilla bombe Alaska). He has joined the MOF compeition last year and was one of the finalists.)
👨🍳 Tristan Rousselot: Ecole Ritz Escoffier --> Prince de Galles, a Luxury Collection Hotel
(The 27-year-old talent finished at the 2nd place in season 3 of "Qui sera le prochain grand pâtissier?", a popular French TV competition show featuring professional pastry chefs. He was then recruited by Christophe Michalak and led the team while being responsable for exclusive recipes. He is currently the head pastry chef instructor at the prestigious Ecole Ritz Escoffier.)
👨🍳 Matthieu Carlin: Guy Savoy --> Hôtel de Crillon, A Rosewood Hotel
(Matthieu Carlin has been the head of the pastry kitchen at Guy Savoy*** since February 2017. A seasoned professional, the chef was the Deputy pastry chef at Ritz Paris and Sous-chef pâtissier at Shangri-La Hotel before joining Guy Savoy.)
Did you find out which palaces/restaurants will still be missing their head pastry chefs, and whose new posts are not confirmed yet?
To be honest, I'm quite looking forward to the new picture of Parisian pastry circle as many new creations can be expected. But if you're keen to taste any specific desserts or work of a certain chef, go for it as soon as possible since they might be replaced very soon!
🔖 You might also be interested:
Maxime Frédéric to join Cheval Blanc Paris: https://tinyurl.com/y4ytazng
Tea time at Jardin d'Hiver, Hôtel de Crillon: https://tinyurl.com/y3vzg2wv
Interview with Maxime Frédéric: https://tinyurl.com/y2cyv5dp, https://tinyurl.com/y3kclncu
#yingspastryguide #paris
bombe cake 在 Starvingtime เรื่องกินเรื่องใหญ่ Facebook 的精選貼文
"Flamed Bombe Alaska with berry sauce" ขนมเค้ก+ไอติม+เมอแรงค์ ราดซอสเบอร์รี่ จะอร่อยแค่ไหน คิดดู🙈🙈🙈 | A dessert consist of ice cream, cake and meringue topped with berry sauce.🔥🔥🔥🔥
🚩 : Table grilled, Grand Hyatt Erawan
#starvingtime 💸@whatsup_bkk
🎥 : by khun @ppgallery
bombe cake 在 Les sens ciel Youtube 的最讚貼文
こんにちはLes sens cielです。
今回、実は最初は栗のロールケーキを作ろうと思っていました。
でも思っていたよりもクリームが柔らかく、きっとロールケーキにしたら形が崩れちゃうな…と途中で思い急遽路線変更になりました…
ふわふわなロールケーキをイメージしていたので、中のマロンクリームも、重くなく軽いんだけどコクがあるものにしたくて、パータボンブを使いました。それが原因で想像よりも柔らかいクリームになってしまいました。
大人しくカスタードクリームにしておけば良かった…とも思いましたが、味は最高に美味しいケーキができたので結果オーライかなと…。結果的に味も見た目もお勧めできるケーキに仕上がったと思います!!
生地もふわふわでいい感じだったので、今度またロールケーキリベンジしたいと思います!
今回はパティシエのリカバリー能力の動画という事で、お楽しみいただけたら嬉しいです。笑
マロンドームケーキ
Gâteau à la crème de marron
■Biscuit/190℃→12min
3 eggs / oeufs entiers
60g sugar / sucre
12g glucose syrup / glucose
60g cake flour / farine(T45)
15g milk / lait entier
10g oil / huile
■Crème de marrons
190g chestnut paste / Pâte de marrons
200g heavy cream35% / crème fraîche35%
14g sugar / sucre
■Pâte a bombe
3 egg yolks / jaunes d’oeufs
35g sugar / sucre
60g water / eau
6g gelatin / gélatine en poudre
30g cold water / eau froide
■ビスキュイ / 190℃→12分
卵 3個
グラニュー糖 60g
水飴 12g
薄力粉 60g
牛乳 15g
サラダ油 10g
■マロンクリーム
マロンペースト190g
生クリーム35% 200g
グラニュー糖 14g
■パータボンブ
卵黄 3個
グラニュー糖 35g
水 60g
粉ゼラチン 6g
冷水 30g
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レソンシエル初書籍
タイトル:ベルギーパティシエがていねいに教える とっておきのごほうびスイーツ
著者:レソンシエル
価格(本体):1300円
発売日は12月9日です。絶賛予約受付中!!
(アマゾン)
https://www.amazon.co.jp/dp/4046050241/
(楽天)
https://books.rakuten.co.jp/rb/16520405/
このレシピ本の紹介動画↓興味のある方はぜひチェックしてみてください!
https://www.youtube.com/watch?v=9u_ZbybNUYQ
ぜひよろしくお願い致します!!
ーーーーーーーーー
インスタグラムよかったらフォローよろしくお願いします♪
https://www.instagram.com/lessensciel.recette
youtubeには投稿しない様な日常的なことも投稿しています。
Twitterも始めました!インスタより更新頻度やや高め?かも。日々の事気軽にツイートしています。
https://twitter.com/Lessensciel2
ーーーーーーーーーーーーー
♪Music provided by EpidemicSound.com / Youtube Audio Library
bombe cake 在 糖餃子Sweet Dumpling Youtube 的最佳貼文
Hello friends! Today we're going to share with you how to make classic meringue nuts dessert: French Dacquoise with coffee French buttercream.
Dacquoise means “ of Dax” in french, which is a small town in southwestern France. Classic dacquoise is used as a layer of a cake or sandwiched for two layers with a variety of filling. But it can also be a cookie sandwich with buttercream. This French dessert is a light meringue with a sponge texture, it’s meringue-like crisp on the outside, and moist and soft texture like cake on the inside. The flavor is amazing and delicious. It’s a must try French dessert. 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/Z-F9f9WVwk4
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How to make French Dacquoise Recipe
French Dacquoise Recipe
☞ Dacquoise mold: 6 slots, 7x5x1cm for each slot, if you don’t have dacquoise mold, you can use baking rings.
☞ Yields: This recipe can make 3 sets of dacquoise sandwiches for one egg white, you can use two or three egg whites to make 6 or 9 sets as you wish.
✎ Ingredients
☞ For dacquoise
powdered sugar 10g
All purpose flour 8g
almond flour 30g
medium egg white 1, 35g
granulated sugar 20g
☞ For French coffee buttercream (Cream au beurre cafe)
instant coffee granules 1g
hot water 4g
medium egg yolk 2, 36g
granulated sugar 45g
water 20g
unsalted butter 80g, softened and cubed
✎ Instrcutions
☞ For dacquoise
1. Use a sieve to sift the almond flour, powdered sugar and all purpose flour.
2. Place the egg whites and a bit of pinch of salt in a clean and dry bowl, beat the egg white with an hand electric mixer on medium speed for 1 minute. Then add the sugar one-third at a time, beat 30 seconds before adding the next.
3. After adding the rest of sugar, continue beating for 2 more minutes, then switch to low speed to beat for 30 seconds or until stiff peaks.
4. Add one half of dry ingredients into the meringue, making sure not to mix too much. Then add the rest of dry ingredients and gently fold the mixture until just combined.
5. Attach a tip to a piping bag and transfer the dacquoise mixture to the piping bag.
6. Pipe out the batter into the dacquoise slot. Use a scraper or offset spatula to smooth the surface and remove excess batter, and then use a toothpick to dip the water and to smooth out the shape.
7. Remove the mold carefully. Lightly dust the powdered sugar over the dough for the first time, after the powdered sugar is just absorbed into the batter, dust more powdered sugar over it again. This will create a better crust on the surface.
8. Preheat the oven to 230°C, reduce to 180°C and bake for 9-10 minutes, when time’s up, leave it in the oven for 5 minutes. Remove from the oven, stay with the baking tray to cool completely.
☞ For French coffee buttercream
1. Dissolve the 1g of instant coffee in 4g of hot water. Set aside to cool.
2. Add two egg yolks into the mixing bowl and beat until thick and pale.
3. Combine 45g sugar and 20g water in a small saucepan, heat over on med-low heat, cook until the sugar has dissolved and the syrup reaches 117°C.
4. Then immediately remove from heat and slowly drizzle the hot syrup into the bowl with the yolks, keep whisking on high speed until all syrup is added. Switch to low speed to whisk until the mixture (pâte à bombe) is cooled down to room temperature.
5. Add in 80g of softened butter one third at a time, allowing each batch to incorporate before adding the next. Mix to smooth.
6. Add the dissolved coffee and mix well, then pipe in a piping bag.
☞ Assembly
1. Sandwich the dacquoise with the buttercream, and refrigerate until ready to serve
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#FrenchDessert
#dacquoise
#easyRecipes
bombe cake 在 有口福 Youtube 的最讚貼文
6款清涼降暑的冰淇淋蛋糕 — 從烹飪的角度來看,大家認為夏天要吃什麼最消暑?對,冰淇淋!在炎熱的日子裡,沒有比冰淇淋更清爽的甜點了。由於我們發現鬆餅、杯子蛋糕或冰棒有點無聊了,所以今天要示範6種不同的冰淇淋蛋糕。就以極其美味的提拉米蘇冰淇淋蛋糕開始,最後以草莓和巧克力芯還吸睛。
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/6-ice-cream-cakes
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1. 提拉米蘇冰淇淋:https://www.yokofu.tw/tiramisu-cake/
2. 草莓巧克力冰淇淋蛋糕:https://www.yokofu.tw/ice-cream-cake/
3. 三色冰淇淋雪球:https://www.yokofu.tw/ice-cream-bombe/
4. 巧克力鬆餅佐三色冰淇淋:https://www.yokofu.tw/ice-cream-bombe/
5. 甘納許餅乾冰淇淋蛋糕:https://www.yokofu.tw/ice-ganache-cake/
6. 草莓巧克力冰淇淋蛋糕:https://www.yokofu.tw/ice-ganache-cake/
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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/
bombe cake 在 Bomb cake, Pirate birthday cake, Spy birthday parties - Pinterest 的推薦與評價
Bomb cake - The Great British Bake Off. This was baked for my son's 7th birthday. His party was all about spys so this bomb seemed appropriate! We put all the ... ... <看更多>
bombe cake 在 How To Make A Chocolate Bombe Cake - Global Sugar Art 的推薦與評價
... <看更多>