Let's talk about several classic categories first.
Parts 1: egg tart
Egg tart is one of the most basic categories of French dessert. If a store can't do well, you should worry.
This is "Litchi Rose Raspberry Tart".
Cut an entrance, the taste is very light: mousse, fruit, cream, tart bottom. Texture and taste from light to heavy, layered. It's a bit like drinking a cup of tea full of flowers, fruits, litchi and roses. Not only is it not greasy, but it can't stop!
This cake is inspired by the classic recipe Ispahan of Pierre Hermé, the creative master of protein almond cookies. It is made of white lychee, rose and mousse, with raspberry pulp in the middle and almond cream mixed with fresh longan pulp on the egg tart.
Here, look at a perfect pie:
Qualified egg tarts should be about 3 mm thick, baked to dark brown and crispy. Still fighting with the fork, always breaking the tarts and scattering them all over the table? The correct way to eat is to pick it up with your hands and eat it directly.
When you come to a new French dessert shop, you can order an egg tart first and test the basic skills of the kitchen.
Apple tart is also a common one, but unlike the simple and rude (sweet to death) apple pie in the United States, French apple tart pays attention to neat and even arrangement, which is extremely time-consuming and has good control over sweetness.
Part II: Puffs
Puffs must be eaten within two hours after baking. If you see that the dessert shop is not doing well, remember not to order puffs.
I often rush to the dessert shop in the afternoon to buy puffs, which are soft and not delicious! Why?
It turns out that the skin of puffs is very susceptible to moisture and must be eaten within two hours after baking.
A nun's puff consists of two round puffs, one big and one small, named after the appearance of a nun's robe, which is lovely ~
Puff shells should be crisp to eat. Egg custard sauce is generally used as stuffing, which is rich and expensive-so ... many puffs in China are sent directly with whipped cream, hee hee, I learned.
This is a puff made by the instructor, and the profile can be used as a model reference. Cream with cream sauce, raspberry sandwich is not greasy at all ~
Long puffs are more difficult to make than round puffs because it is difficult to squeeze the filling evenly.
This lightning puff is from West Point, Chai Tian. I went to eat at four o'clock in the afternoon Fresh enough to get rave reviews.
The color, size and thickness of the shell should be consistent. Squeeze with your hands. Puffs are crisp. Caramel stuffing and sea salt butter are quite harmonious ~
In France, conditional dessert shops will make puffs two or three times a day to ensure that the things customers buy are fresh and delicious.
The place where you can eat fresh puffs in China is a special puffs chain store, most of which sell round puffs because they are the best. If the business of the dessert shop is not good that day, don't try puffs, a "sensitive" dessert ~
Part III: Protein almond cookies
There should be no gap between the crust and the filling. Well, be sure to choose acidic fillings.
Almond cake is the fashion darling of dessert industry.
Every time I was attracted by its face value, I later regretted taking a bite of sugar.
The shell of almond cake is meringue, which needs a lot of sugar when making, so the shell will be very sweet! From the appearance, the qualified shell should be crisp, thin, smooth and bubble-free, not too dry.
On the left is the caramel sea salt almond cake of Le Rêve in Shanghai, and on the right is the grapefruit raspberry almond cake produced by Lefeng Classroom. French dessert shops like almond cakes with a diameter of 4CM, but the actual diameter of 2CM is more suitable for eating. If you see it, don't miss it
This is a well-made almond cake, Daoxiao Noodles. If there is a big gap between the shell and the stuffing, please return it:
The shell is crisp and the filling is full. If you eat it in one bite, the shell and stuffing will be mixed together, and there will be no feeling of being too sweet and sticky, which is the "perfect almond cake".
Remind again: the shell of almond cake is very sweet. Please choose sour fillings, such as lemon, grapefruit, raspberry and passion fruit. , can perfectly solve the problem that you are tired of eating ~
French people usually have almond cakes once or twice when drinking coffee, or as snacks to replenish energy after meals.
Almond cake is a popular category for China people to learn baking, but there are few delicious baked goods. If you want to eat, it is recommended to buy Pierre Hermé on Taobao, but you should communicate with the store about the fresh production date. Every season has a new taste, and PH is called "Picasso in almond biscuits".
Part IV: Napoleon
A standard Napoleon is 70 grams, but cakes have 1000 layers!
And finally Napoleon. When the chef brought out this finished product, I suspected that I had eaten fake Napoleon before:
On the left is Cai Jia's gold medal Napoleon (can you see anything wrong? ), on the right is raspberry Napoleon.
Napoleon is a very traditional French pastry, with three layers of pastry and two layers of cream or fruit pulp. It's neither too big nor too small. A cake is about 70g, which is just what one person can eat.