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

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在french dessert recipes這個產品中，有3篇Facebook貼文，粉絲數超過2萬的網紅Ying C. 一匙甜點舀巴黎，也在其Facebook貼文中提到， [Books / 書訊] 《頂尖糕點HAUTE PÂTISSERIE》繁體中文版上市 / "Haute Pâtisserie" by Relais Desserts published in Traditional Chinese version (for English, please click...
　同時也有44部Youtube影片，追蹤數超過60萬的網紅Tasty Japan，也在其Youtube影片中提到，電子レンジで作れるお手軽なレシピをご紹介します！ ガッツリなおかず系から、マグカップで作れるスイーツ系や豪華なケーキまで幅広く作れちゃいます♪ 忙しい日やすぐに食べたい時におすすめです！ とっても簡単なので、ぜひチャレンジしてみてくださいね。 レシピはこちら！https://bzfd.it/3gF...

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french dessert recipes 在 Ying C. 一匙甜點舀巴黎 Facebook 的最佳貼文

Ying C. 一匙甜點舀巴黎 By Ying C. 一匙甜點舀巴黎

2019-12-26 21:45:21 有 354 人按讚
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[Books / 書訊] 《頂尖糕點HAUTE PÂTISSERIE》繁體中文版上市 / "Haute Pâtisserie" by Relais Desserts published in Traditional Chinese version (for English, please click "see more")

前陣子收到 大境文化&出版菊文化(生活美食地圖) 編輯們捎來的新消息，她們又再度完成一個艱鉅的任務，把這本《頂尖糕點HAUTE PÂTISSERIE》帶給台灣讀者。這本書由「Relais Dessert」法國甜點協會領軍，集結了來自世界各地、#創造法式甜點潮流的80位主廚的100個精彩作品，內容包含基礎技巧、細緻甜點食譜、大師速寫等，是 #一本讓你打包領走當代法式甜點界大師傑作的武功祕笈！

雖然在台灣的知名度有限，但1981年成立的「Relais Desserts」法國甜點協會，其實宛如甜點界的名門大派，聚集了來自世界各地約20個國家的頂尖法式甜點與巧克力主廚，成員名單一攤開來，不是大師等級，就是擁有MOF（法國最佳工藝職人）頭銜、或是世界大賽冠亞軍得主，如 Pierre Hermé Paris、 Sadaharu Aoki Paris (Officiel)、 Jean-Paul Hévin、 Arnaud Larher patisserie chocolaterie、 Laurent Duchêne Paris、 Frédéric Cassel Fontainebleau、寺井則彥（Pâtisserie Aigre Douce）、金子美明（Pâtisserie Paris S'eveille）、川村英樹（Pâtisserie À Tes Souhaits）等。

Relais Desserts 以分享、守護與傳承法式甜點技藝為宗旨，入會資格嚴格，不能只有作品出名，還需經營自己的店舖三年以上並得到兩名會員推薦、再經兩名委員到店審查通過。每年春秋兩季的研討會，其實更像工作坊與密集訓練營，需要會員及家屬全身心地參與。例如春季國際大會輪流在會員所在地舉辦，主理人須招待其他成員，安排參訪進修課程、並向大眾宣傳分享的活動。可以想像能夠入會並持續擔任會員，不僅是一種榮耀、也是責任。

這樣的協會推出的食譜書，陣容當然也是星光熠熠、食譜全是一時之選。100 個原創作品後面是接近 80 位知名主廚，範圍包括大型蛋糕、塔派、單人甜點、迷你糕點與小點心。還有一般食譜書罕見的「速寫主廚肖像」單元，介紹他們的創作理念與發展軌跡，讓讀者能夠一窺大師心法秘訣。從簡單到進階，無論是家庭烘焙愛好者還是專業甜點師都值得收藏。

🎉🎉🎉 最後要跟大家說，幾個小時之後（12/27 凌晨 0:00），這本書將可以開始 #7折預購！1/8 正式出版後會立刻將熱騰騰的新書寄給大家。以下是購書連結👇🏻👇🏻👇🏻

★博客來→ https://reurl.cc/D1Ekne
★誠品→ https://reurl.cc/72mQ2y
★大境文化→ https://reurl.cc/M7VkD4

另外 ＃附上十數張精美內容預覽，大家別忘了點開欣賞！

🔖 Relais Dessert 與本書介紹影片：
https://youtu.be/_pm3LdmszRA
https://youtu.be/uHMjS4kvVlA

*****
Haute Pâtisserie, the great book of Relais Desserts is publishing its Traditional Chinese version in Taiwan! Covering 100 recipes of 80 best pastry chefs from all over the world, this book is a must-have for all pastry enthusiasts.

Founded in 1981, Relais Desserts is an association aiming to share and pass down the spirit of pursuing excellence in French haute pâtisserie (high pastry) field. It groups master chefs, world champions and top artisans such as Pierre Hermé, Sadaharu Aoki, Jean-Paul Hévin, Arnaud Larher, Laurent Duchêne, Frédéric Cassel, Norihiko Terai, Yoshiaki Kaneko, and Hideki Kawamura, to name a few. To become a member, one has to pass a serious selection process. Two extremely well-organised annual seminars not only facilitate exchanges and mutual learning among members, but also aspire better and more creative work and promote the industry as a whole.

The recipe book is thus a nutshell of the excellent work of the association. Readers are invited to discover the fascinating universe of French high pastry. Master skills, fascinating recipes, and chef portraits are all included. Both home bakers and professional pastry chefs would find in it valuable guidances and inspirations.

Where to get a copy?
★Books.com.tw → https://reurl.cc/D1Ekne
★Elite Bookstore → https://reurl.cc/72mQ2y
★大境文化→ https://reurl.cc/M7VkD4

Watch introduction videos here:
https://youtu.be/_pm3LdmszRA
https://youtu.be/uHMjS4kvVlA

#yingsbookreviews #hautepâtisserie #relaisdessert #頂尖糕點 #大境出版

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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。
23291 followers 21277 likes "https://ying-c.com/"
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french dessert recipes 在 Ying C. 一匙甜點舀巴黎 Facebook 的精選貼文

Ying C. 一匙甜點舀巴黎 By Ying C. 一匙甜點舀巴黎

2019-08-31 22:00:00 有 126 人按讚
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[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

********

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

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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。
23291 followers 21277 likes "https://ying-c.com/"
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french dessert recipes 在 Yoko Tsang 美容及食療作家 Facebook 的最讚貼文

Yoko Tsang 美容及食療作家 By Yoko Tsang 美容及食療作家

2016-10-28 17:47:45 有 197 人按讚
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有很多讀者曾經問過我：💁🏼幾時開班敎煮餸？
其實我自今年起，💖都是Le Creuset HK 的星級導師，之前已經開過好幾堂烹飪班，不過官方網站一出就額滿，很多人都無緣了😉！
👉今次將會新增最後幾堂，如果大家有興趣，可以點擊以下連結報名☺️，試試唷！
希望在2017年，繼續成為星級烹飪導師，同大家見面唷😍

Yoko Tsang 美容及食療作家 兼Y's Recipes 時尚養生食材館創辦人將會在星級導師烹飪班教授以下養生食療，並分享美容心得，班中更會利用兩個琺瑯鑄鐵鍋示範「煲中煲」的烹調方法，做出與燉盅同樣的均熱效果。

教授菜色：
- 花菇黑眉豆瑤柱•齋湯 配圓形鑄鐵鍋
- 心形•花膠扒 配深底鑄鐵鍋
- 杏汁燉 桃膠•雪燕甜品 配圓形鑄鐵鍋

課堂時間：
11月3日 下午7時至8時30分

Yoko Tsang 的星級導師烹飪班（11月份）現已接受報名，顧客只需以HK$300即可參加，報名費用亦可全數換購Le Creuset產品。網上報名：http://www.lecreuset.com.hk/celebrity-cooking-cl…/yoko-tsang
名額有限，先到先得。

課堂條款及細則：
http://www.lecreuset.com.hk/celebrity_cooking_class_terms_c…

Yoko Tsang, who is a beauty and nutrition consultant and the owner of Y’s Recipes, will demonstrate the nutritious recipes Le Creuset Enamelled Cast Iron Cookware.

Course Menu:
- Chinese mushrooms with black beans and conopy soup with Round French Oven
- Heart-shaped fish maw steak with Marmite
- Peach gum and Xua yan with almond dressing dessert with Round French Oven

Course Time:
3 November 19:00 – 20:30

Celebrity Cooking Class in November – Yoko Tsang is now available at Le Creuset Cooking Studio! Class will be accessible at $300 per class, which can be redeemed for Le Creuset products. Online registration is available at http://www.lecreuset.com.hk/celebrity-cooking-cl…/yoko-tsang

Limited Seat Available

Terms & Conditions:
http://www.lecreuset.com.hk/celebrity_cooking_class_terms_c…

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Yoko Tsang 美容及食療作家

About author
香港著名美容專欄作家及食療專欄作者，曾擔任時尚及美妝傳媒工作；自2011年起，已經連續十年推出不同著作，從美容、護膚、醫美知識，到纖體食療、調理養生，總數達12本，深受不同界別讀者喜愛。 文章散見於Facebook、IG及其個人網站 www.yokotsang.com；每星期以專業及認真的風格主持「智識型直播」，備受各界關注和認同。 擁有個人美妝品牌Y’s Recipes www.ysrecipes.com.hk 及 醫美Treatment Centre “Experts by Y’s Recipes”
香港著名美容專欄作家及食療專欄作者、時尚養生食材館 Y's Recipes及醫學美容中心Experts by Y's Recipes創辦人。
220555 followers 213597 likes "https://www.instagram.com/yokotsangbeauty/"
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french dessert recipes 在 Tasty Japan Youtube 的最佳貼文

Tasty Japan By Tasty Japan

2021-06-20 10:00:00 有 11,572 人看過 有 434 人喜歡
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電子レンジで作れるお手軽なレシピをご紹介します！
ガッツリなおかず系から、マグカップで作れるスイーツ系や豪華なケーキまで幅広く作れちゃいます♪
忙しい日やすぐに食べたい時におすすめです！
とっても簡単なので、ぜひチャレンジしてみてくださいね。

レシピはこちら！https://bzfd.it/3gFIIpl

00:08 チーズシフォンケーキ / cheese chiffon cake
00:42 ダブルチョコシフォンケーキ / double chocolate chiffon cake
01:11 電子レンジでポテトチップス / microwave potato chips
01:56 キャベツのチーズドーム / cabbage cheese dome
03:15 カスタードプリン / custard pudding
03:50 電子レンジでチーズケーキ / microwave cheesecake
05:03 キーマカレー / keema curry
05:40 ソース焼きそば / yakisoba
06:17 フルーツドーム ショートケーキ / fruit dome shortcake
7:24 マグカップオムライス / mug omurice
08:07 マグカップフレンチトースト / mug french toast
08:43 クリームソーダゼリー / cream soda jelly

#TastyJapan

#レシピ

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french dessert recipes 在 糖餃子Sweet Dumpling Youtube 的最佳貼文

糖餃子Sweet Dumpling By 糖餃子Sweet Dumpling

2021-05-08 20:15:00 有 18,889 人看過 有 434 人喜歡
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Hello friends! Today we're going to share with you how to make a French style chocolate and vanilla cake: Chocolate Marble Cake (Marbré Au Chocolat).

Marbré Au Chocolat, aka Chocolate Marble Cake is an iconic French store-bought dessert. It’s traditionally baked in a loaf tin in France. This cake is very moist and not sweet, it’s a perfect treat for any time of the day.

This is a simple recipe and very easy to make, it tastes like pound cake, but the taste is richer and buttery, butter gives lots of flavor. And one serving of cake can taste the flavors of vanilla and cocoa. Heartily recommend. 💕

📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio

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/e_YXyxxSxkg
----------
How to make French Chocolate Marble Cake
Here is the French Chocolate Marble Cake Recipe

☞  Mold size: 16x7x6cm

✎ Ingredients
unsalted butter 100g
powdered sugar 100g
egg 2, about 110g
vanilla extract 1.3g
honey 9g
All purpose flour 110g
baking powder 1.3g
cocoa powder 9g
a pinch of salt

✎ Instructions
1. Grease the cake pan with butter, then line with parchment paper.
2. Use a mesh strainer to sift powdered sugar. Then sift flour and baking powder together. Set aside.
3. Place softened butter and a pinch of salt into a large mixing bowl. Using a hand mixer on medium speed to cream the butter for 4-5 minutes, or until butter is pale yellow and fluffy. Use a rubber spatula to scrape the sides of the bowl once or twice while mixing.
4. Add half sugar and mix for 1 minute, then add the rest of sugar and vanilla extract, then  mix for another 1 minute.
5. Add honey, and add egg one by one, and mix well after each egg is added. Scraping down the sides of the bowl as necessary.
6. Add the half sifted flour and baking powder, fold it in gently with spatula until the flour has disappeared. Repeat again with the remaining flour until well combined.
7. Simply pour 2/3 of the cake batter into a piping bag. Set aside.
8. Add the cacao powder into the rest of 1/3 of the batter and slowly mix it in until combined. Then pour the cacao batter into another piping bag.
9. Once the two cake batters are ready, it's time to combine them to create the marble effect. Cut off the tip and pipe the batter into the cake pan, alternating between the two colors.
10. After placing all the batters, you can use a fork, a bamboo stick or a butter knife to swirl the batters together. It's the fun part of the recipe, you can create your own marble pattern. Now the cake is marbled and ready to bake.
11. Preheat the oven to 200C, and bake for 15 minutes, then reduce the temperature to 160C, bake for 22~24 minutes.
12. Once baked, remove the cake from the pan, and let cool on the rack.
-----------------------------------------------------------------------
Chapter:
00:00 opening
00:32 Ingredients
01:24 preparation: butter pan, sieves dry ingredients
03:53 Make Marble Cake batter
07:42 Make cacao batter
09:08 fill the batter and make marble pattern
11:37 baking
12:27 taste with cream
-----------------------------------------------------------------------
#MarbleCake
#chocolateCake
#easyrecipes

post-title
糖餃子Sweet Dumpling

About author
Hi! everyone, I'm Cassandre, Welcome to our Youtube channel: sweet dumpling, This channel mainly shares videos about cooking, baking, unpacking, travel, and food. All the videos of Sweet Dumpling were made by me and Chiron, I hope you will like it. thank you very much for subscribing to our channel (need to encourage ... ^^), If you like our videos, I hope everyone can help share and forward it, thank you. You're welcome to leave comments, I will reply to each comment one by one (sometimes it will be later if busy). Sugar dumplings official website: https://www.sweet-dumpling.com Sugar dumplings Facebook: http://fb.me/sweet.dumpling.studio
404000 subscribers 12254934 viewes
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french dessert recipes 在 糖餃子Sweet Dumpling Youtube 的最佳貼文

糖餃子Sweet Dumpling By 糖餃子Sweet Dumpling

2021-04-24 20:15:02 有 8,441 人看過 有 238 人喜歡
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Hello friends! Today we're going to share with you how to make a super silky and rich dessert: Classic Petit Pot French Pudding (Crème Au Chocolat).

If you're looking for a delicious and super easy chocolate dessert, or you are searching for a way to use up your egg yolk, then you must try this recipe. We recommend this french pudding strongly, it’s really delicious, you'll be amazed how the simplest ingredients can make such a rich and creamy texture. By the way, it’s gluten-free.

This french pudding is rich, creamy and wonderful. The silky and rich texture is a little like chocolate mousse and chocolate custard. Chill in the fridge for at least 2 hours or overnight before serving is the best way to enjoy it. A tasty addition is to top with a dollop of whipped cream and garnished with some chocolate shaving. This recipe’s idea is from French chef Joël Robuchon, but we’ve reduced the amount of sugar and added rum to make it more flavor. Hope you like. Enjoy. :)

📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio

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/gSMd-TIBr-Y
----------
How to make Crème Au Chocolat French Pudding
Here is the Crème Au Chocolat French Pudding Recipe

☞  Yield: Serve 5, we use 140ml pudding cup

✎ Ingredients
milk 150ml
whipping cream 200ml
70％ bittersweet chocolate 100g
egg yolk 3
granulated sugar 60g
rum 5g
*You can garnish with whipped cream and shaving chocolate

✎ Instructions
1. Cut the chocolate into small chunks.
2. In a saucepan, slowly cook the whipping cream and milk over medium-low heat, and stir continuously until simmer but not boiling. Remove from heat.
3. Add chocolate chunks into the saucepan, stir occasionally until the chocolate is melted and the mixture is smooth and fully incorporated.
4. In a large mixing bowl, add 3 egg yolks, sugar and rum ,whisk together until mixed well.
5. Pour 1/3 chocolate mixture into the egg mixture, gently whisk.
6. Slowly add the rest of the chocolate mixture while continuously whisking.
7. Sieve the mix into a jug. Then fill the pudding mixture to 2/3 height of the cup. It’s about 80ml.
8. Next, fill room temp water into the baking dish to the level of 1/2 of the height of the chocolate mixture.
9. Preheat the oven to 160C, bake for 35~40 minutes.
10. Once baked, carefully remove the cups from the baking dish. Let cool completely before covering with wrap and refrigerating.
11. Chill for at least 2 hours before serving or overnight. For serving, you can top with whipped cream and chocolate shaving.
-----------------------------------------------------------------------
Chapter:
00:00 opening
00:34 Ingredients
01:09 Chocolate, cook milk and whipping cream
03:02 make chocolate ganache
03:51 make chocolate pudding mixture
06:28 water bath
07:46 baking temp and time
07:53 taste
-----------------------------------------------------------------------
#CrèmeAuChocolat
#FrenchDesserts
#easydessert

More Info:
https://www.sweet-dumpling.com

FB Page：
https://www.facebook.com/sweet.dumpling.studio/

post-title
糖餃子Sweet Dumpling

About author
Hi! everyone, I'm Cassandre, Welcome to our Youtube channel: sweet dumpling, This channel mainly shares videos about cooking, baking, unpacking, travel, and food. All the videos of Sweet Dumpling were made by me and Chiron, I hope you will like it. thank you very much for subscribing to our channel (need to encourage ... ^^), If you like our videos, I hope everyone can help share and forward it, thank you. You're welcome to leave comments, I will reply to each comment one by one (sometimes it will be later if busy). Sugar dumplings official website: https://www.sweet-dumpling.com Sugar dumplings Facebook: http://fb.me/sweet.dumpling.studio
404000 subscribers 12254934 viewes
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Chouquettes (pronounced shoo-kets) are French pastry sugar puffs and ... It's that magic pâte à choux dough recipe again, the very same one ...

#94. Easy French Dessert Recipes - Cooking - LoveToKnow

Easy French Dessert Recipes · Napoleons · The Most Perfect Cookie · Clafouti · Crème Renversée · Apple Tarte Tatin · French Desserts Made Easy.

#95. 30+ French Desserts That'll Make You Feel Super Fancy

... a twist (this No-Bake Chocolate Eclair Cake is incredibly simple), we've got you covered with this collection of French dessert recipes.

#96. Fine French Desserts: Essential Recipes and Techniques

This bible of dessert recipes and techniques combines the finely honed skills of master pastry chefs with interactive videos and step-by-step photographs to ...

#97. Best French Dessert Recipes

With these French dessert recipes, you can treat your sweet tooth to a homemade rendition of last course classics. What could be more satisfying than ...

#98. Plated Desserts - De Paris à Brest - French Desserts

Liven up your dessert menu by varying the pleasures with our different recipes and adapting them with flavors of your choice according to the seasons.