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

New💕【聖誕食好啲～北歐日本Fusion菜！米芝蓮推介！】必食黑松露French Toast！
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呢間位於上環嘅北歐瑞典餐廳，入選2019年米芝蓮推介，菜式加入咗唔少日本菜嘅元素好似味噌、日式高湯等嚟設計菜式！餐廳係一貫Fine dining簡約設計，夜晚燈光柔和，暗得嚟有情調，好適合Christmas嚟浪漫吓！座位有可近距離同靚仔chef交流嘅Kitchen counter同普通dining room，30個座位枱與枱之間嘅距離唔會安排得太密，疫情下會比較安全！
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佢地嘅menu主要分3類：snacks、dishes、desserts，午餐tasting menu分3 course($350 per person)/6 course($650pp)同埋sharing set($1000/2位)試哂7dishes+2french toast，夜晚主要係à la carte；menu items會約3個月轉一次，午餐真心值得一試！
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餐前麵包配brown butter值得一試，亦可以試試呢度嘅北歐啤酒同cocktails～至於呢度招牌菜係咩？就係Snacks嘅《French Toast》$125，呢件多士極之邪惡，最上層鋪上滿滿嘅即刨黑松露片，底層係夾住熟成瑞典芝士嘅傳統法式多士再配合balsamico vinegar陳醋，入口味道芝香濃郁，配埋黑松露片味道極豐富，配埋一小杯熱松露茶，jengss！人生必食！

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「Dishes」出色嘅有《Milk poached Chicken》及《Risotto 》，兩款都係好重口味同高質之選！前者雞肉經過慢煮超級嫩滑，配埋下面嘅味噌同松露好有驚喜！後者Risotto雖然一樣用咗味噌，但仲用咗好香嘅瑞典芝士同granola增加口感，有創意之餘又好味！
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最後「Dessert」有Blood orange sorbet/Spicy Red，後者賣相特別而且有酒香，前者係比較清新嘅柑橘雪葩，兩個都好好味，好有聖誕氣氛。
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Frantzén's Kitchen
地址：香港上環差館上街11號地舖
電話：2559 8508
#PND上環 #PND西式 #PNDnWine

🇬🇧These are one of the prettiest chocolates I’ve ever received🥰 First time knowing too that it is called “Mendiants”, Traditional French confections served during Christmas time. It basically is a Dark chocolate garnished with assorted toppings, usually nuts and dried fruits. I love it! I just finished them all while netflixing 😅♥️ @sugarcraver
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🇹🇭คือชอคโกแลตนี่น่ารักมากกก หน้าตาดีมากก 🥰 เป็นครั้งแรกที่รู้ว่ามันเรียกว่า “Mendiants” เป็นขนมฝรั่งเศส ที่เค้ามักจะกินกันช่วงคริสต์มาส ทำจาก ดาร์คชอคโกแลต ทอปด้วย ทอปปิ้งต่างๆ พวกอัลมอนด์และผลไม้แห้ง 🍊 ด้วยความเป็นเบสดาร์คชอค ทำให้ไม่เลี่ยนเลย อร่อยเลยยย ชอบมาก กินเพลินสุดๆ เรากินทีเดียวหมดเลยตอนดูเนตฟลิกซ์ 😅🤣 @sugarcraver
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#sugarcraverX #art #sweet #sweettooth #dessert #desserts #dessertporn #dessertlover #food #foodporn #foodie #foodgasm #foodlover #delicious #yummy #yumyum #beautifulcuisines #pancakes #icecream #chocolates #healthy #bangkok #chocolate #cakes #cake #healthyfood #fruit #darkchocolate #mendiants #almonds

[Paris pastries / 巴黎甜點] Park Hyatt Paris-Vendome 下午茶 / Tea time at Park Hyatt Paris-Vendôme (English below)

疫情目前看來還沒有降溫趨勢，希望在台灣的大家一切都平安、保持樂觀的心情。我過去幾週都在和編輯一起校稿，現在已經進入最後階段。目前預計 #新書在3月11日上市、#3月22日下午兩點到四點在誠品松菸店會有一場新書分享會。由於疫情不明，所以目前預定只有一場實體發表會，再看狀況可能使用直播的方式和大家分享新書。等到網路書店確定可以預購之後也會再通知大家。

今天先和大家分享我上週在巴黎凱悅凡登花園酒店（Park Hyatt Paris-Vendôme，又譯為「巴黎柏悅酒店」）的下午茶，由於春天即將到來， Jimmy Mornet 主廚（註）也推出新的下午茶菜單。除了濃郁甜蜜的舒芙蕾之外，其他的甜點都採用清新的水果為主題，遠離冬日的厚重。如果你還記得，我之前曾經介紹過幾次 Jimmy 主廚的作品，他是首位提供「無麩質」（sans-gluten）聖誕節蛋糕的主廚、凱悅凡登花園酒店也是第一個在下午茶套餐中提供盤式甜點（desserts à l'assiette）的宮殿級酒店（palace）。

這次的春季下午茶甜點完整菜單包含——

一道鹹點：菊芋（又稱洋姜）泥、菊苣、烤雞、鵪鶉蛋、黑松露與熟成康堤乳酪（Purée de topinambour, endives, volaille à la plancha, œufs de caille, truffle noir & vieux Comté）

五道甜點：
巧克力舒芙蕾（Soufflé Chocolat）
青檸果凍、奇異果與小黃瓜、蒔蘿冰淇淋與蛋白霜（Gérée de citron vert, kiwi & concombre, glace et meringue à l’aneth）
肉桂千層布里歐許（Brioche feuilletée à la cannelle）
葡萄柚與香草巴巴（Baba pamplemousse & bois de vanille）
糖果（confiserie）：覆盆子與紫羅蘭牛軋糖（Nougat framboise et éclats de violette）, 甘草糖（réglisse）

五道甜點中的第一道「巧克力舒芙蕾」與第二道「青檸果凍、奇異果與小黃瓜、蒔蘿冰淇淋與蛋白霜」屬於盤式甜點範疇，而肉桂千層布里歐許則是維也納麵包（viennoiserie）、葡萄柚與香草巴巴則是經典的法式糕點（pâtisserie），再加上收尾的糖果，是非常完整、簡直可以當作教材的法式甜點體驗。其中肉桂千層布里歐許鬆軟甜蜜，充滿奶油馥郁的香氣，大概是我在巴黎最喜歡的千層布里歐許作品了。

當天天氣很好，我和朋友在中庭坐了一下午，還順道參觀了只開放到二月底的小木屋、最後還被招待了復活節的新品——柑橘義大利榛果巧克力球（Muscadines cendrées gianduja & orange）及開心果馬卡龍等。對最近都在忙著整理稿件、好幾天熬夜到清晨的我來說，是一段難得放鬆的時光。點這裡看更多當天的影音 👉🏻👉🏻https://tinyurl.com/ukhtwjr（前面是Jimmy Mornet主廚前兩年的創作，本次的下午茶經驗從中段開始！）也別忘了點開照片欣賞細節！

🔖 延伸閱讀：

Jimmy Mornet 主廚發表 2019 年聖誕節蛋糕與下午茶：https://tinyurl.com/uxgwaxm

Jimmy Mornet 主廚發表 2018 年聖誕節蛋糕與下午茶：https://tinyurl.com/t4zzf4u

註：Jimmy Mornet主廚：自2016年起擔任巴黎柏悅酒店（Park Hyatt Paris-Vendôme）甜點主廚至今，過去同樣曾在幾乎為名廚製造工廠的Fauchon工作，在當時由Christophe Adam（L’Éclair de Génie）領軍的強勁團隊中，與Benoit Couvrand（Groupe Cyril Lignac）、Cédric Grolet（Le Meurice）、Nicolas Paciello（Hôtel Barrière Le Bouquet’s Paris）、Nicolas Bacheyre（Un Dimanche à Paris）等知名主廚並肩作戰，接著歷任雅典娜廣場飯店（Hôtel Plaza Athénée）、巴黎半島酒店（The Peninsula Paris）副主廚，並贏得2013年歐洲盃拉糖錦標賽冠軍（Championnat Européen du Sucre）。他在巴黎柏悅酒店的甜點創作關注「無麩質（sans-gluten）」主題，並首創於下午茶套餐中提供盤式甜點作品。

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I got invited the other day to taste the Spring tea time menu of chef Jimmy Mornet at Park Hyatt Paris-Vendôme. It was really wonderful experience as my friend and I got a warm welcome by the hotel staff and everything that we tasted was impeccable. The new tea time menu includes one savoury dish and five sweet ones:

Savoury - Jerusalem artichokes purée, chicory, grilled chicken, quail's eggs, black truffle & aged Comté (urée de topinambour, endives, volaille à la plancha, œufs de caille, truffle noir & vieux Comté)

Sweet -
Chocolate soufflé (Soufflé chocolat)
Lime jelly, kiwi & cucumber, ice-cream & meringue with dill (Gérée de citron vert, kiwi & concombre, glace et meringue à l’aneth)
Puff brioche with cinnamon (Brioche feuilletée à la cannelle)
Grapefruit & vanilla wood baba (Baba pamplemousse & bois de vanille)
Confectioneries: Raspberry & violet nougat, liquorice (Confiseries: Nougat framboise et éclats de violette & réglisse)

Every pastry and dessert was light enough to reflect the coming of Spring, yet amazingly delicious and well-balanced. Guests are invited to enjoy the chef’s wonderful creations while having a clear overview on the art of French pastries: viennoiserie, pâtisserie, plated desserts, and confectioneries. Plated desserts are usually served in a full-course menu, which is during lunch or dinner time, but Park Hyatt Paris-Vendôme is the only palace hotel in Paris that includes them in the tea time menu, which is a real challenge for the pastry kitchen and its pâtissiers. Among all, I was especially impressed by the puff brioche. It’s fresh, buttery, moist, and chewy that I almost wanted to order another one.

Don’t forget to click on the photos for more details and check my story highlights on Instagram: https://tinyurl.com/ukhtwjr

🔖 More on the chef Jimmy and his creations:

2019 Yule log and Christmas tea time creations: https://tinyurl.com/uxgwaxm

2018 Yule log and Christmas tea time creations: https://tinyurl.com/t4zzf4u

#yingspastryguide #paris #jimmymornet #parkhyattparisvendôme #teatime

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
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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.

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#FruitCake
#PoundCake
#easyRecipes

Hi, everyone :) today we'll show you how to make Ricciarelli at home. Ricciarelli are classic Italy cookies from Siena. It has a wonderful almond flavor and a lovely dense and chewy texture with a beautiful cracked surface. They are a cousin to French Macaron. Their ingredients are very similar, but the good news is Ricciarelli is much easier to make than Macaron. I’ll even say it’s super easy to make. They are perfect for afternoon tea. :)
Hope you enjoy!

This is an #ASMR version, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/377tRrUF7dE

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INGREDIENTS:
(Serves 12)
* egg white, 1
* almond flour 100g
* powdered sugar 70g, take out 20g for meringue * salt, a pinch
* lemon juice, 1⁄2 tsp, about 2.4g
* vanilla extract, 1⁄2 tsp
* zest of half of a lemon or orange
* powdered sugar 50g, for coating cookies

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INSTRUCTIONS:
1. Using a mesh sieve, sift together almond flour and powdered sugar
2. Zest a half of lemon
3. Whisk together egg white, salt, lemon juice and vanilla extract, until soft peaks form.
4. Add powdered sugar. Whisk well until it reaches between soft peaks and stiff peaks.
5. Add almond sugar mixture in 2-3 batches, fold into egg whites, until combined.
5. Use a spoon or an ice cream scoop, scoop a ball, roll in powdered sugar until well coated. Shape into a round shape and then into an oval.
6. Preheat the oven to 150C, bake for 18-20mins until light golden. 7. Remove from the oven. Allow to cool on a tray, then enjoy.

#Ricciarelli #desserts #Easy #almond recipes #tuscan recipes #italian christmas recipes