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

星期日 Sunday Brunch HK style French Toast pyramid "粒粒黃金西多士" inside the Aberdeen Fish Market canteen 香港仔魚市場食堂 二合飯堂 ~
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Keen eyed eaters will notice after an abrupt management change, this Signature Dessert got upgraded to Version 2.0 (Seafood banquet wise, feedback is mixed so will have to reassess separately). The French Toast is square shaped neatly & if you see the slits, are individually sandwiched with Peanut butter 🥜. Cow Butter is carefully hand diced to melt evenly, and we asked to drizzle the Condensed Milk on top DIY style. Definitely a contender for No. 1 Best French Toast in Hong Kong, albeit I know better in Macau 😂
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雜魚魚湯 Mixed Fish Seafood milky Soup. Another Signature, we were saying how for Fishermen who eat their daily meals here, they know the flavors of small fishes are perfect for this boiled down recipe. The larger prettier fishes bigger than say 1.5 Taels are sold to restaurants or buyers coz that's what pays the school fees and wages 😬

🥞 Blackberries & blueberries flapjacks • Rice Krispies covered French toast with raspberry compote 🤤
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🍎 I had no idea what the apples were doing on the tables until I was told teachers in Canada have an apple on their desks 🤷🏽‍♀️ and this place is called SCHOOL, GET IT?
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Did your teachers keep fruits on their desks? 😅
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#RachelVisitsToronto #RachelStuffsHerFace
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#foodie #foodpic #foodporn #pancakes #frenchtoast #maplesyrup #sugar #sweets #dessert #travelgram #traveldiaries #travelholic #beautifuldestinations #brunch #toronto #canada #yyzeats #jetsetter #lifestyle #jetsetterlifestyle #travelawesome #traveladdict #fruits #travelblogger #yum #instafood #instatravel

#MEETTHECHEF
Julien Perrinet chef Patissier, Candidate Valrhona C3

Chef Julien Perrinet began his career in gastronomy at the age of 14 as a young apprentice, and graduated from the Pastry & Bakery High School St. Joseph in Concarneau, France in 2002.
His first position was as a pastry cook working under the renowned French bakery – Chef Bernard Ganachaud (MOF 1979) to explore Parisian pastries as well as his world famous Traditional Baguette.
From there Chef Julien continued to hone his expertise overseas in Premiere Moisson Montreal (Canada), La Cigale Hotel in Doha (Qatar), W Resort in the Maldives, Shangri-La Hotel in Beijing before joining the opening team of the Michelin star restaurant Joel Robuchon in Singapore.
After 5 years in Singapore, Julien Perrinet settled in Grand Hyatt Taipei since April 2015, where he is responsible for the management of a team of 40 and production for the hotel’s pastry and bakery operations.

Chef Perrinet believes that the essence and spirit of a good dessert lies in maintaining tradition while also incorporating creative flavours associations and presentation.

Good luck Chef Julien !

#asianpastryweek #valrhonaC3 Ju Perri

【漂浮之島 Floating Island】
～ 藍帶第一課的法式甜品！ | 學會正宗蛋白霜 + 英式蛋奶醬 ～

▶▶▶ 食譜連結 Click link to see the recipe ▶▶▶ https://bit.ly/2FVTlWl
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之前與其他YouTuber合作拍片時，示範了這道當年我在藍帶第一堂甜品課中學過的「飄浮之島」。雖然很簡單，但好像不是太多人聽過或者吃過這到甜品。就讓我分享這道由最基本的蛋白霜和蛋奶醬組合而成的甜品給大家吧！
P.S. 學會焦糖裝飾也可以套用在其他甜品上呢！

Floating Island was one of the first desserts that I learned in Le Cordon Bleu Culinary Arts Institute years ago. It is a combination of meringue and creme anglaise. Let me share with you the techniques and details of making this classic French sweet indulgence.
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【更多影片 MORE VIDEOS】
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⠀⠀contact@chefandydark.com
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#漂浮之島
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#蛋白霜
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#ChefAndyDark

Hello friends! Today we're going to show you how to make a classic french dessert: Weekend Cake, aka Travel Cake or French pound cake.(cake week-end au pamplemousse, Gâteau de Voyage, pound cake)

Weekend Cake, or even Travel Cake, what a lovely name for such a simple dessert. Both of them are translated from french “Cake Week-end” and “Gâteau de Voyage”, it is similar to pound cake, or you can call it French pound cake. But there are still some differences. Pound cake is traditionally made with a pound of flour, butter, eggs, and sugar, and is to use softened butter, but french weekend cake is to use melted butter.

Weekend cake is actually a plain looking cake, made in a simple way, and the cake structure is firmer and less fragile, so it's ideal for a 3-4 days trip, or a weekend friend gathering dessert. This recipe is from Le Cordon Bleu, but we’ve made some adjustments. Hope you like this video. :-) Enjoy.

This rich, double-glazed pound cake is made in the classic French style. In fact, the recipe came from the Cordon Bleu cooking school in Paris.

This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/fH8N7YnLWAM
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How to make Le Grapefruit Weekend Cake Recipe
French pound cake Recipe

☞ Pan size: 14x7cm

✎ Ingredients
☞ For the cake
egg 2
grapefruit 1
granulated sugar 80g
cake flour 85g
a pinch of baking powder
unsalted butter 80g, melted
** For grease a pan: 10g of melted butter, 20g of flour

☞ For the apricot glaze
nappage abricot 25g
water 25g

☞ For the grapefruit syrup
Grapefruit juice 30g
powdered sugar 18g

✎ Instructions
1. Brush the melted butter evenly on the base and edges of a pan. Dust the inside the pan with flour, then tip out and discard any excess flour.
2. Add hot water in a medium bowl, place the butter pieces in a stainless steel bowl, put the bowl in the hot water and cover a cloth, set aside and keep warm.
3. Add 80g sugar in a bowl, zest an half of grapefruit into it. Then rub the grapefruit zest and sugar together with your fingers until fragrant and combined.
4. In a large mixing bowl, add two eggs and grapefruit sugar, whisk them together for 7~8 minutes until the egg mixture is pale and fluffy. If you use hand electric mixer, then beat on medium speed for 2 minutes, then change to low speed for 1 minute.
5. Sift the flour and baking powder into the egg mixture, and gently fold until you have a smooth batter.
6. Pour the melted butter into the bowl, mix until fully incorporated and the texture is a little bit glossy.
7. Fill three-quarters full with batter. Tap the pan 1 or 2 times to cause the air bubbles to rise to the surface.
8. Pour melted butter in a small tray, and dip the melted butter with scraper, then gently touch the center of the batter to create a butter line.
9. Preheat the oven to 170°C and bake for 30~35 minutes. Remove the cake from the pan and place it onto a cooling rack and leave to cool.
10. Use a small pan to melt the apricot and water over low heat. Brush the top with warm apricot glaze and leave for minutes while making grapefruit syrup.
11. For the grapefruit syrup, mix together the grapefruit juice and icing sugar. Brush the syrup over the side of the cake, then refrigerate for 1-2 hours.

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#FrenchDessert
#PoundCake
#easyRecipes

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【巴黎雷諾特甜品求學記【#4】！幻彩蛋糕技能爆點！還送了Uta三不沾麵包教學！L'École Lenôtre de gastronomie Paris 【Utatv】】



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