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關於secret recipe pastry 在 Dairy & Cream Facebook 的精選貼文
關於secret recipe pastry 在 Ying C. 一匙甜點舀巴黎 Facebook 的最讚貼文
關於secret recipe pastry 在 Ying C. 一匙甜點舀巴黎 Facebook 的精選貼文

關於secret recipe pastry 在 The Meatmen Channel Youtube 的最佳貼文
關於secret recipe pastry 在 Two Bites Youtube 的最佳解答
關於secret recipe pastry 在 The Meatmen Channel Youtube 的最佳解答

關於secret recipe pastry 在 this secret recipe for crisp pastry that melts in your mouth 的評價
關於secret recipe pastry 在 Secret Recipe Malaysia - Facebook 的評價
關於secret recipe pastry 在 a secret family recipe for an amazing unique pastry | Almond ... 的評價

secret recipe pastry 在 Dairy & Cream Facebook 的精選貼文

2020-11-20 11:55:02 有 4 人按讚

Feeling the X’mas vibe already? 🎄🎅🏻 I surely can’t wait with all the delicious festive treats starting from this signature Premium Honey-glazed Boneless Gammon Ham ($268/4.2-4.5kg) from @mandarinorchard, a timeless favourite prepared using an original recipe that remains a closely guarded secret since 1971.

The exiting line-up of yule log cakes that includes the new Raspberry Namelaka Yule Log ($80, 1kg)—chocolate dacquoise, feuilletine, raspberry jelly, chocolate mousse, raspberry namelaka, then topped off with rich chocolate ganache.

Early bird discount available for DBS/POSB Cardholders, as well as credit card discounts for UOB and Citi cards.
Christmas takeaway goodies are available from 23 November to 31 December 2020.

For orders and enquiries, call +65 6831 6272/6320 or email [email protected], or visit Coffee & Crust located on Level 5 from 11am to 8pm.

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Tags: secret recipe pastry christmas singapore desserts igersjp yummy love sgfood foodporn igsg ケーキ instafood beautifulcuisines sgbakes bonappetit cafe cakes bake sgcakes スイーツ feedfeed pastry sgcafe cake sgchristmas chocolate mediadrop クリスマス sgdessert sgcakes

Dairy & Cream

About author

Hi! I'm Li Tian. Based in Singapore. Travel occasionally to Japan. An adventurous and friendly foodie with a sweet tooth and 24-hour food sensor. This blog was born since May, 2011 and has expanded to cover all kinds of food reviews, ranging from restaurants to snacks. The Japan Food Column was started to track all the good food places mainly in Tokyo during my stay there. It will be expanded to cover other regions of Japan. "Dairy and Cream" receives an average readership of 50,000 per month and has been featured on other media including, variety show "JUS" on Suria channel, Omy.SG youth zone and food columns of myPaper (Chinese)

Singapore & Japan Food Blog: www.dairycream.blogspot.sg Instagram http://instagram.com/dairyandcream

secret recipe pastry 在 Ying C. 一匙甜點舀巴黎 Facebook 的最讚貼文

By Ying C. 一匙甜點舀巴黎

2019-11-23 22:35:58 有 209 人按讚

[Books / 書訊] Yann Brys 與 François Perret 主廚出版新書、 Fou de Pâtisserie 食譜書將出中文版 / Chef Yann Brys and François Perret publish their first books, Fou de Pâtisserie book launch traditional Chinese version soon (for English, please click “see more”)

我想法國主廚們跟書商完全沒有要讓消費者喘口氣的意思，11 月好書連發，最近輪到陀飛輪（tourbillon）創始人、擁有法國最佳工藝職人（MOF）頭銜的 Yann Brys 主廚和巴黎麗池酒店 Ritz Paris 的主廚 François Perret 出新書；甜點雜誌 Fou de Pâtisserie 去年出版的同名食譜書也確認即將推出中文版。

Yann Brys 主廚過去的資歷顯赫，他師承 MOF Philippe Urraca、在 FAUCHON 時在有「甜點小王子」之稱的主廚 Sébastien Gaudard Pâtissier 底下工作，接著經歷巴黎數個豪華酒店，包括宮殿級酒店（palace）的 Hotel Le Bristol Paris，然後前往 DALLOYAU。他在 2009 年發展了現在聞名世界的「陀飛輪」擠花手法，2011 年通過一系列的嚴格比賽與鑑定、獲得法國最佳工藝職人的頭銜，並在同年被任命為 Dalloyau 的創意總監。Yann Brys 主廚在這本即將在 11/27 上市的書中分享了以陀飛輪手法裝飾的多種蛋糕、還有其他或經典或創新的精彩作品。

現任 Ritz 酒店甜點主廚的 François Perret 的經歷也不遑多讓，他幾乎在巴黎所有宮殿級酒店都工作過，一開始在 Le Meurice、接著在 Four Seasons Hotel George V Paris，然後在 Hotel Lancaster Paris 擔任甜點主廚。2010 年他協助巴黎香格里拉飯店 Shangri-La Hotel, Paris 開幕，並很快幫後者的 L’Abeille 餐廳取得米其林二星。接著他加入 Ritz，這個歷經四年整修的巴黎傳奇宮殿級酒店在他與主廚 Nicolas Sale Officiel 的協力合作下，一年之後便分別為酒店內的兩個餐廳取得米其林二星（La Table d'Espadon）與一星（Les Jardins d'Espadon），他和 Nicolas Sale 也分別奪下 2017 年由《Le Chef》雜誌頒發的年度甜點主廚與年度主廚獎項。上月 François Perret 主廚再獲肯定，被 Les Grandes Tables du Monde 協會選為「meilluer pâtissier de restaurant du monde」（「全球最佳餐廳甜點主廚」）。如同書名「Instants sucrés au Ritz Paris」指明的，本書是以「Rtiz 的甜點時光」規劃，從早餐、午餐、下午茶、晚餐等都有相應的作品。François 主廚的的知名創作如瑪德蓮蛋糕、蜂蜜等都收錄其中。另外有一個好消息要跟台灣讀者分享，本書的繁體中文版已經被大境文化&出版菊文化(生活美食地圖) 簽下，大家再稍等一下就能看到囉！

最後則是甜點雜誌 Fou de Pâtisserie 去年十月出版的同名食譜書，近日剛剛發表了德文版，同時也宣布簡體和繁體中文版即將推出。這是一本想要認識法式甜點經典、同時一覽法國主廚們各種精彩重新詮釋版本的讀者們必定要收藏的作品。書中精選了 17 種最經典的法式甜點，如 Baba 巴巴、Opéra 歌劇院蛋糕、Saint-Honoré 聖多諾黑泡芙、Tarte au citron 檸檬塔等，每個主題前先解釋該甜點的起源、並以詳細的步驟圖介紹一個最具代表性的作品，接著介紹該甜點的重要組成元素、然後呈現四五個不同的變化版本（全部由知名主廚提供），最後提供一個能夠使用市售商品與簡便方法，在家快速重現經典的食譜。能夠一次飽覽當代最知名的40 位甜點主廚們的作品、領略法式甜點不斷推陳出新的活力，大概也只有 Fou de Pâtisserie 可以辦到。

以下就請大家點開照片、也開始存錢準備囉😆👇🏻

🔖 延伸閱讀：

甜點食譜書推薦與介紹：#yingsbookreviews

法式甜點經典重生、歷久彌新的秘訣——「重新詮釋」：https://tinyurl.com/y5xenfqz

如何鑑賞 François Perret 主廚的瑪德蓮蛋糕？https://tinyurl.com/y54dacbu

巴黎麗池酒店下午茶體驗：https://tinyurl.com/v4hqj5g

深度專訪 Fou de Pâtisserie 創辦人與總編輯 Julie Mathieu：https://tinyurl.com/vss89b3

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This November is marked by beautiful pastry recipe books. If you still remember that we’ve talked about the books of the chef Yann Couvreur, Angelo Musa, and Michelin Guide, now there’re some more! The MOF chef Yann Brys and François Perret, head pastry chef of Ritz Paris are publishing their books this week as well. Moreover, Fou de Pâtisserie has just announced that their great recipe book is going to have its traditional and simplified Chinese versions soon.

Even if you don’t know the chef Yann Brys, you must recognise his world-renowned gesture “tourbillon” still, a technique to pipe cream on a turntable to create a whirl effect. He learnt a wide range of skills from another MOF chef Philippe Urraca, and then worked with Sébastien Gaudard, the “petit prince de la pâtisserie” when he was at Fauchon. He then went through several luxury hotels such as Concorde Lafayette (current Hyatt Regency Paris Étoile) and Hotel Bristol Paris. After that he joined Dalloyau and was named the Creative Director in 2011. He passed through a series of competitions and got his MOF title the same year. In this book “Tourbillon”, the chef shares with us lots of beautiful cakes employing the technique and his other creations as well as the know-how as a Meilleur Ouvrier de France.

Having worked at most of the Parisian palace hotels, François Perret, current chef pâtissier of Ritz Paris also boasts impressive experiences at Le Meurice, George V before he was appointed as the head pastry chef at Hotel Lancaster Paris. He joined Shangri-La Paris in 2010, assisting its opening and contributing to the Michelin two stars gained in two years for L’Abeille, the fine-dining restaurant at the hotel. He then joined Ritz and has been collaborating with the chef Nicolas Sale ever since. The legendary hotel situated on Place Vendôme reopened in 2016 after 4 years of renovation, but the duo has gained the hotel 3 Michelin stars in total in just a year - La Table d’Espadon got two stars and Les Jardin d’Espadon got 1 star in 2017. The both were further awarded as “Pastry chef of the year” and “Chef of the year” by the magazine “Le Chef” in the same year. François was elected as “Best restaurant pastry chef of the world 2019” last month by Grandes Tables du Monde. The book “Instant sucrés au Ritz Paris” presents those sweet moments offered by the hotel, starting from breakfast, wonderful pastries and desserts served in lunch time, tea time, and on dinner tables are all included. The chef’s signature desserts like the entremets Madeleine, Miel, Île flottante are also covered. Good news is that both the English and traditional Chinese version of the book are on their way. English and Chinese-speaking readers will only need to be patient for little while to learn more about the sweet universe of the chef.

Last but not least, the Fou de Pâtisserie book published last October is now having its German version. The traditional and simplified Chinese versions will be available soon, too. Collaborating with 40 great French pastry chefs, this book offers pastry passionates a wonderful opportunity to learn about those great French classics as well as their creative variations. 17 classic like baba au rhum, Opera, Saint-Honoré cakes, etc are presented. Their origins and legends are well explained, followed by a signature recipe illustrated step-by-step and presented by one famous chef, followed by four to five variations with real recipes provided by influential chefs. Then finally an express version using existing products sold in shops or supermarkets is featured. This is a fantastic book to glance through some of the best creations of our time and to learn the spirit of creation.

Click on the following photos to have a closer look!

🔖 You might also be interested:

More book reviews: #yingsbookreviews

Revisiting classics, the fountain-of-youth secret of French pastries: https://tinyurl.com/y5xenfqz

How to appreciate French pastries (with an example of the “Madeleine” of the chef François Perret): https://tinyurl.com/y54dacbu

Tea time at Ritz Paris: https://tinyurl.com/v4hqj5g

Interview with Julie Mathieu, founder and editor in chief of Fou de Pâtisserie: https://tinyurl.com/vss89b3

#yingc #françoisperret #yannbrys #foudepâtisserie

Tags: secret recipe pastry yingsbookreviews yingsbookreviews yingc françoisperret yannbrys foudepâtisserie

Ying C. 一匙甜點舀巴黎

About author

高端甜點師轉身，華文世界首位以系列深度專文拆解法式甜點奧祕的作者。歷經巴黎米其林星級廚房 Le Meurice、Saint James Paris 及知名甜點店 Carl Marletti 等嚴格淬煉，擁有法國專業甜點師資格認證。著有《法式甜點學》、《巴黎甜點師Ying的私房尋味》、《Paris for the Sweet Tooth》；譯有《人氣甜點師的新穎傳統甜點藝術》。長期為商業周刊、國內外雜誌、以及 BIOS Monthly、博客來OKAPI 等媒體撰寫甜點專欄。常居巴黎，是當地社群媒體界知名意見領袖（Instagram @applespoon）。持續第一手引介與開拓法式甜點的專業知識與趨勢，攝影作品亦散見國際媒體。畢業於「廚藝界的哈佛」Ferrandi 高等廚藝學校。在成為甜點人之前是行銷人與社會學家，擁有台大商研所、荷蘭 Utrecht University 社會研究雙碩士學位與數年國際品牌行銷經歷。 Ying C. is the first author to introduce the aesthetics of fine French pastry to the Chinese-speaking communities. Her in-depth analysis inspires her readers to embrace the world's latest pastry trends and the many facets of pastry making with appreciation. Former marketer and sociologist turned pastry chef, Ying continues to share the key to understanding pastries with remarkable photography via her blog and instagram. She writes for Business Weekly Taiwan and several online media, such as BIOS Monthly, Every little d, and OKAPI.books.com. She is the author of L’Art de la pâtisserie française, Ying’s Favorite Addresses in Paris, Paris for the Sweet Tooth and the translator of Opéra (Traditional Chinese version). Ying graduated from Ferrandi Paris, a renowned French school dedicated to culinary arts. She holds a French professional pastry chef certificate (CAP pâtissier) and boasts experience with Michelin chefs and some of the most prestigious Parisian pastry shops.

零時差深度評析世界甜點趨勢、拆解法式甜點奧秘。

secret recipe pastry 在 Ying C. 一匙甜點舀巴黎 Facebook 的精選貼文

By Ying C. 一匙甜點舀巴黎

2019-08-07 23:42:32 有 310 人按讚

[News / 甜點新聞] Cedric Grolet 主廚將在2019年底開二店！/ Cédric Grolet, the best pastry chef of the world, to open his second shop by the end of the year (for English, please click “see more”)

七月底才剛結束在台北三天快閃甜點店活動的 Cédric Grolet 主廚日前宣佈 #將在巴黎歌劇院附近開二店！為大家整理新店鋪的資訊如下：

1. 時間：今年年底之前。日前接受我訪問時，主廚曾透露因為法國法規繁瑣，他為了新店的裝修、營運問題等傷透腦筋，但希望能在年底之前順利開幕。

2. 地點：之前主廚僅說會在巴黎歌劇院（ Opéra ）附近，但 Time Out Paris
的這篇報導中指出，地點將會在之前 Jeffrey Cagnes 主廚（巴黎歷史最悠久的甜點店 Stohrer 甜點主廚）Casse Noisette 的舊址（35 avenue de l'Opéra, 75002 Paris），佔地 300m2。將會有內用的茶沙龍（ salon de thé ）區。

3. 販賣品項：Time Out Paris 的這篇報導指出該店將會成為「巴黎最好的麵包店」之一，並指出會有麵包、維也納早餐酥皮麵包類（ viennoiserie ）、巧克力、糖果、盤式甜點等可以內用與外帶的作品。而主廚在訪問時透露，該店會是一個「與一店完全不同的概念」，他會將經典的法式甜點重新加入個人詮釋後帶給大家。大家可以在他最近 Instagram 帳戶上的發文（巧克力麵包、可頌等）看出端倪。

❣️最後偷偷和大家透露一個小秘密，#主廚的第二本食譜書將會與二店的概念相同，#重新詮釋他心目中的法式經典！食譜書法文版也將在今年秋冬問世，我有幸看了其中幾頁，簡潔精練的攝影風格搭配經典品項，賦予熟悉的日常更高貴的氣質，和過去這一年巴黎的甜點麵包趨勢不謀而合。下次有機會我將再和大家深入分析！

看來大家可以開始規劃年底的巴黎甜點行程囉！✈️😉

Cédric Grolet, the most influential pastry chef of the world is going to open his second shop in Paris by the end of the year! I’ve summarised some key information that you have to know:

1. Time: By the end of the year 2019. During my interview with the chef, the latter has disclosed that he’s been putting lots of efforts dealing with the complicated regulations and huge paper-work required in France, but hopefully he can make it by the end of the year.

2. Location: it’ll be in the Opéra neighbourhood in Paris. Time Out Paris has indicated precisely that it will be on the same location that once hosted Casse Noisette, the shop of the chef Jeffrey Cagnes ( current head pastry chef of Stohrer, the oldest pastry shop in Paris), which occupies 300m2 on Avenue de l’Opéra. And there will be a tea salon for eating in.

3. Items: The chef has told me that this shop will be “completely different from the first one” and he will bring us his own interpretations of the French classics. In this article by Time Out Paris, it is said that this shop is going to be “one of the best boulangeries in Paris” that serves bread, viennoiseries, chocolate, confectionery, and dishes for both eat-in and take-away!

❣️ To tell you a secret, the chef’s second recipe book will be based on the same concept as his second shop, “revisiting great Parisian classics”, which also aims to be released later this year. I had a sneak peek at some pages. The neat and beautiful photography has perfectly presented the items covered and has brought out the elegance rooted in ordinary French daily life.

So, maybe it’s time to plan your year-end trip to Paris already? ✈️😉

#yingspastryguide #paris #cedricgrolet

Tags: secret recipe pastry 將在巴黎歌劇院附近開二店主廚的第二本食譜書將會與二店的概念相同重新詮釋他心目中的法式經典 yingspastryguide paris cedricgrolet

Ying C. 一匙甜點舀巴黎

About author

零時差深度評析世界甜點趨勢、拆解法式甜點奧秘。

secret recipe pastry 在 The Meatmen Channel Youtube 的最佳貼文

By The Meatmen Channel

2021-03-05 16:36:49 有 38,558 人看過有 365 人喜歡

When we think of youtiao, we think of going to the hawker centres early on a Sunday morning and eating breakfast with our families. This recipe brings back bites of nostalgia!

Whether you like your youtiao with porridge, tau huay or coffee, there’s no denying this extra airy and fluffy snack is a Singaporean’s all time favourite.

Recipe at: http://themeatmen.sg/handmade-youtiao-油条/

Comment below your favourite youtiao combination :)

#meatmen #youtiao #singaporeanculture #breakfast #china

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P.S. We’ve got recipes for all your Singaporean and Asian favourites on our channel. Hit subscribe and share them with your friends.

P.P.S. Can’t find a recipe you like? Drop us a comment or ping us on our socials.

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Timestamps:
0:00 The only youtiao recipe you'll need!
0:25 Prepare flour mixture
0:36 Make milk mixture
0:49 Combine flour and milk mixtures
1:02 Mix until dough forms, continue kneading
1:11 Cover and let dough rest
1:28 Knead until smooth dough forms
1:52 SECRET TO YUMMY YOUTIAOS
2:22 Youtiao shaping method
2:56 Deep fry youtiaos
3:11 Let cool and serve!

meatmen youtiao singaporeanculture breakfast china

The Meatmen Channel

About author

Hello! ? We're a lean team of meaty people from the little red dot, Singapore. We research and test your favourite Singaporean / Asian food recipes so you don't have to! Being in one of the most culinary diverse countries, food runs in our blood (almost literally). We love food so much that our hawker culture is on a UNESCO list! #SGProud. You can expect a lot of culture sharing through food recipes. We also explore everything culinary-related. The Meatmen is the perfect channel for anyone who is excited by food, cooking and eating. Many of our recipe videos feature Singaporean and Asian food. We like to experiment with different cuisines so drop a comment on what you'd like to see next! Subscribe for weekly recipe ideas! Share and get cooking with us ?

secret recipe pastry 在 Two Bites Youtube 的最佳解答

By Two Bites

2019-01-04 15:49:04 有 30,782 人看過有 808 人喜歡

Detailed Recipe 詳細食譜:
http://www.twobites.com.hk/2019/01/rilakkuma-red-bean-pastry.html

部落格食譜 Blogger recipe:
https://www.facebook.com/tungsecretgarden/photos/a.616446165230358/1036323566575947/?type=3&theater

紅豆蓉食譜 Red Bean Paste Recipe:
https://www.youtube.com/watch?v=A61UulbFcUM&t=1s

➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖

我的食譜app現已上架! 歡迎大家多多支持
My first Recipe APP is now available on Google Play Store!

https://goo.gl/sQAVL5

➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖
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一口酥鬆弛熊

Two Bites

About author

????girl | 90s Love baking ???? Love travel ✈️✈️ Love sharing Baker | Sugar Art | Cake Designer | Youtuber

secret recipe pastry 在 The Meatmen Channel Youtube 的最佳解答

By The Meatmen Channel

2017-07-12 18:00:01 有 78,606 人看過有 1,200 人喜歡

Recipe at: http://www.themeatmen.sg/spring-onion-pancakes

Pan fried to crisp golden brown and stuffed with steaming sweet spring onions – this humble fried temptation is so fragrant it’s sure to make you drool merely with its wonderful aroma. Using just simple everyday ingredients along with a few easy steps, this unpretentious yet scrumptious snack can be tons of fun to make.

The secret to that crispy outer layer and chewy texture of the pancake lies in making the right dough. All you do is combine flour, salt and water to set aside. A tip to make the dough easier to work with is to add boiling water directly to the dough. This makes it easier to achieve that multiple layer of pastry and oil, creating that perfect balance of flakiness and tenderness. Adding that crunch and savoury sweetness to the pancake, spring onions are packed with intense flavours, it’s what makes these crunchy chopped greens the perfect complement to this tasty treat.

So versatile it goes well with almost anything from eggs to porridge to stews… the combinations are endless. But these crispy brown discs are so flavourful they are a work of art on their own. Complete this modest art piece with our version of dipping sauce to enjoy that hint of tanginess in every bite.

#themeatmensg #simple #delicious

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