[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
同時也有5部Youtube影片,追蹤數超過4,260的網紅LadyMoko,也在其Youtube影片中提到,Subscribe LadyMoko👉 https://bit.ly/2JUIR6m One of the best taiwanese traditional desserts - Mooncake with salted egg yolk filling. Salted egg yolk is ...
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以下是老師10月份典藏早午餐甜品系列實作課程時間與地點分享~~
微涼~秋天 是個適合與布朗尼先生邂逅的季節
漢子沒有玻璃心 只有"暖心"
1.實做品項:暖男布朗尼(Pecans Brownies)
(顛覆傳統美式做法,軟嫩才是主要訴求)
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
超級~好~吃~超好吃~~~~~
微酸甜的初戀滋味(~~離我太遠了)
不在回憶裡 在我的手作莓果蛋糕中
2.實做品項:超好吃莓果瑪芬(RED FRUIT MUFFINS CAKE)
(茹素.養生者別錯過)<使用特等植物油製作>
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
閃耀的寶石~台灣香蕉
如何將最有營養價值的芝麻與寶島水果元素帶入
又保留完整顆粒 不變色 可能嗎?
來學吧…你就知道"撇步"
3.實做品項:香蕉你個芝麻蛋糕(LE CAKE BANANE)
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10月21日星期六OHLALA Cookies Studio
課程內容:網紅現賣暢銷手作蛋糕卷系列課程
課程介紹:
1.北海道焦糖極純生乳卷 (CARAMEL SOUFFLE ROLL):(日本超夯蛋糕卷) ◆實作品項◆
自製焦糖液型成軟綿濃郁焦糖蛋糕體,內餡為黃金比例調製不甜不膩的生鮮淡奶油, 醞釀出極為契合的口感滋味.品嘗爽口不膩的口感,真讓人欲罷不能
(精選旅行蛋糕禮盒系列~SWEETS)
2.秋栗巧克蛋糕: (GATEAUX CHOCOLATE)◆示範品項◆
分開加入蛋黃和蛋白的製作的輕盈類型,確實的打發蛋白霜是蓬鬆口感得關鍵.外層淋上常溫堅果淋醬,呈現出高級奢華質感.
3.焦糖無花果旅行蛋糕:
(CAREMEL FIG CAKE) ◆示範品項◆
旅行蛋糕的一款,使用特級自製的焦糖醬製成的蛋糕體內夾
豐富的酒釀無花果乾2種口感讓你意猶未盡.
4.金桔香橙蛋糕: (mandarin orange cake) ◆示範品項◆
來自法國頂級君度橙皮酒40%釀製橙皮乾和新鮮自然香吉士皮調製而成,品嚐後讓你愛不釋手.
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10月23日星期一36號烘焙廚藝教室
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10月24日星期二 Lilian's House專業烘焙學苑
課程內容: (時尚歐風甜點~華麗繽紛實作課程)
1.戀夏果紛慕斯Tropical Freedom: ◆實作品項◆
組合: 抹茶比士奇蛋糕:(biscuit Matcha)
+荔枝慕斯Litchi mousse+百香芒乳霜餡Mango Passion Fruit Filling+黃釉巧克力淋面( yellow Choholate Mirror Icing)+裝飾
2.迷你戀夏果紛慕斯◆示範品項◆
PETITS GATEAUX INDIVIDUELS
3.繽紛莓果杯子蛋糕(zipi cup) : ◆實作品項◆
1. 組合: 抹茶比士奇蛋糕:(biscuit Matcha)+ 卡斯達乳霜餡:( Pastry Cream (hot))+ 輕奶油乳霜餡(Light Vanilla Cream)+裝飾莓菓類(Berries)
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10月26日星期四我愛三寶親子烘培料理教室
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10月31日星期二台北義興烘焙教室
#連同模具(2人一機操作)每人攜帶回8個直徑8公分的蛋糕禮盒
#含配方做法就怕你(妳)學不會~~
chocolate pastry cream cake filling 在 OneFM William Facebook 的最佳解答
William San带你吃好料!!!
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chocolate pastry cream cake filling 在 LadyMoko Youtube 的最佳貼文
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One of the best taiwanese traditional desserts - Mooncake with salted egg yolk filling.
Salted egg yolk is also one of my favorite asian food. So this time I made this very simple recipe with matcha pastry. 💚
✅Blog Post : https://ladymoko.com/matcha-pineapple-yolk-pastry/
✒Recipe
00:00 Intro
(How to procces salted egg)
00:20 8 Salted Egg Yolk
(Filling)
00:44 Green bean paste
(Dough)
01:20 Butter 70g
01:25 Sugar powder 60g
01:35 Fleur de Sel 1 pinch
01:38 Egg 32g
01:44 Flour 100g
01:44 Matcha Powder 5g
Thanks for watching, hope you enjoy my video!
Please give the video a thumbs up and subscribe my channel:)
*Other recipe videos you may be interested*
💟Salted Egg Yolk Cheese Lava Chiffon Cake : https://youtu.be/Abq4SzByHa8
💟Tokyo No.1 Cheesecake, Recipe from Michelin 3 Stars Mr.CHEESECAKE: https://youtu.be/emieFMrHb0E
💟Only 2 Ingredients Handmade Sour Cream: https://youtu.be/lMRfRO8I_3k
✅Matcha Basque Burnt Cheesecake Recipe: https://youtu.be/2xcK33E6ijk
✅Matcha & Strawberry Tiramisu w/ Lotus crumble Recipe: https://youtu.be/YVdfRnVlftM
✅Vegan Chocolate Chip Cookies Recipe, Ideal VS Reality: https://youtu.be/AkDdqir2mOg
✅Strawberry Matcha Chocolate Cupcake Recipe:https://youtu.be/trc2Ch2-jjo
✅Amazing Matcha Brownies:https://youtu.be/kOoyGnY8U2U
✅BEST MATCHA CINNAMON ROLL RECIPE IN THE WORLD:https://youtu.be/sn6HLUBgtbk
📌More Moko:
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chocolate pastry cream cake filling 在 ochikeron Youtube 的最佳解答
A crêpe or crepe is a type of very thin pancake-like pastry. In this tutorial, I want to show you how to make and roll up the crepes into perfect cone shape.
I made 15cm (6inch) crêpes to make 7cm (3inch) cone-shaped crepes. Then wrapped with 15cm (6inch) Wax Paper. Perfect for toddlers to hold in their hands! You can of course make them larger!
I used 15cm (6inch) Wax Paper like these:
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https://amzn.to/2KRIURL
https://amzn.to/2G2XHW1
---------------------------------
How to Make Kawaii Harajuku Crepes
Difficulty: Easy
Time: 45min
Number of servings: 6~7 15cm (6inch) crêpes
Use 12oz. measuring cup
Ingredients:
50g (about 5 tbsp.) cake flour
1 tsp. granulated sugar
a pinch of salt
1 egg *room temperature
1 tbsp. melted butter
125ml (1/2 cup) warm milk
a few drops vanilla extract *if you like
whipped cream
#1 banana and chocolate sauce
#2 strawberries and strawberry sauce
#3 blueberries and blueberry sauce
Directions:
1. Sift in flour in a bowl. Add sugar and salt, then mix well with a wire whisk.
2. Add beaten egg little by little and mix well.
3. Add melted butter and mix well.
4. Add warm milk little by little and mix well. Mix in a few drops vanilla extract if you like. Then cover with plastic wrap and leave the batter to stand at room temperature for 30 minutes.
5. Use a nonstick pan, or wipe the surface of the frying pan with a thin layer of cooking oil using a paper towel. Heat the pan on medium, pour the batter into the pan, slowly move the pan in a circular motion to spread the batter evenly.
6. Cook until the edges begin to dry, then flip it over and cook the other side for about 10 seconds.
7. Leave them to cool completely.
8. Place the filling (1/6 of a crepe shell) then wrap into a cone shape (see the video).
9. Use a cute wax paper to wrap the crepe (see the video).
YES! You can make them a day (night) before. Keep them in the fridge. The cream will set nicely and easy to eat in this way. Of course eating them as soon as you can is better.
レシピ(日本語)
https://cooklabo.blogspot.jp/2018/05/Harajuku-Crepes.html
---------------------------------
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ファミポップⅢ
キャンディブーケ
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chocolate pastry cream cake filling 在 Cooking with Dog Youtube 的最佳解答
We are making Cream Pan filled with a generous amount of pastry cream. This bread has been popular in Japan since I was a child. The cream is melting and the bread is fluffy! You will be impressed with the deliciously fresh baked cream pan.
How to Make Cream Pan
https://cookingwithdog.com/recipe/cream-pan/
(8 pieces)
- Bread Dough -
140g Bread Flour (4.9 oz)
60g Cake Flour (2.1 oz)
20g Butter (0.7 oz)
20g Sugar (0.7 oz)
8g Non-Fat Dry Milk Powder (0.3 oz), if unavailable, substitute 110ml milk for 100ml water.
3g Salt (0.1 oz)
25g Beaten Egg (0.9 oz)
100ml Water, use lukewarm water in winter (3.4 fl oz)
3g Instant Dry Yeast (0.1 oz)
Beaten Egg, for glazing
- Pastry Cream 320g/11.3 oz -
3 Egg Yolks, approx. 50g/1.8 oz
55g Granulated Sugar (2 oz)
8g Cake Flour (0.3 oz)
8g Corn Starch (0.3 oz)
250ml Milk (1.06 cups)
A dash of Imitation Vanilla Extract, or 1 tsp vanilla extract
Note:
When you knead the dough with your hands or use a food processor, check our Melonpan or Chocolate Cornet recipe.
https://cookingwithdog.com/recipe/melonpan-melon-bread/
https://cookingwithdog.com/recipe/chocolate-cornets/
The pastry cream easily spoils so use it by the next day.
You can also fill with the chocolate pastry cream that we made for our Chocolate Cornet recipe.
We would appreciate it if you could add subtitles to this video! http://www.youtube.com/timedtext_video?ref=share&v=3FGJQkucagI Thank you for your support!
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Melonpan
https://youtu.be/5z0e-GKJA10
Chocolate Cornets
https://youtu.be/6OELw6H-8BI
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子供の頃から馴染みのあるカスタードクリームのたっぷり入ったクリームパンを作ります。クリームトロトロ生地はふわふわ。焼きたての美味しさに感動しますよ。
クリームパンの作り方
https://cookingwithdog.com/ja/recipe/cream-pan/
<材料>8個分
[パン生地]
強力粉:140g
薄力粉:60g
バター:20g
砂糖:20g
スキムミルク:8g(ない場合は水100mlの代わりに牛乳110mlを使用してください)
塩:3g
溶き卵:25g
水:100ml(冬はぬるま湯)
インスタントドライイースト:3g
照り用溶き卵
[カスタードクリーム]できあがり約320g
卵黄:3個(約50g)
グラニュー糖:55g
薄力粉:8g
コーンスターチ:8g
牛乳:250ml
バニラオイル:数滴(またはバニラエクストラクト小さじ1)
メモ:
手で生地をこねる場合やフードプロセッサーを使う場合は、メロンパンまたはチョコレートコルネのレシピを参考にしてください。
https://cookingwithdog.com/ja/recipe/melonpan-melon-bread/
https://cookingwithdog.com/ja/recipe/chocolate-cornets/
カスタードクリームは傷みやすいので作った翌日には使い切ってください。
チョココルネで作ったチョコカスタードを包むこともできます。
字幕表示可 ※このビデオに他の言語で字幕を追加していただけるととても助かります! http://www.youtube.com/timedtext_video?ref=share&v=3FGJQkucagI いつも応援していただき本当にありがとうございます!
フランシスのTシャツとエプロンを注文!
https://cookingwithdog.com/ja/merchandise/
フランシスのお弁当箱、巾着袋、お箸セットを注文!
https://cookingwithdog.com/ja/bentoandco/
こちらもオススメです♪
メロンパン
https://youtu.be/5z0e-GKJA10
チョコレートコルネ
https://youtu.be/6OELw6H-8BI
Music courtesy of Audio Network
![post-title](https://i.ytimg.com/vi/3FGJQkucagI/hqdefault.jpg)