[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!
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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。
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#yingspastryguide #neigedete #paris
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