How sweet is Paris

Lightning puffs ( é clair ) - modern people's view of love

I haven't eaten lightning puffs all the time. I will take the night sleeper train from France to leave Paris at night. In order to encourage me, my friend ye tianxiong took me to the " Sébastien Gaudard" sweet shop in Paris area 1 this afternoon, and achieved my long-cherished wish.

First of all, in dessert, Mr. Ye has a special say, not only because he has " sweet tea", but also because he is very " sweet" to friends and lovers. Before he settled in Paris, Ye worked as Tiffany's director of public relations in China and made several avant-garde and near-social plans, one of which was based on " modern love". He told me that later he resigned from his boss as follows: I will also pursue my own " modern love". Then he went to Paris to be reunited with his boyfriend who studied photography here - but the day after he got off the plane, his 8 - month course at the Blue Ribbon Chef School began.

In Paofuli, Lao Ye's favorite is Paris-Brest, a dessert invented for the bicycle riding competition with the same name, which looks like a bicycle wheel. However, without explaining in advance, this association is too reluctant. In Lao Ye's eyes, lightning puff is really the lightest French dessert. He also recommended another sweet shop called " Stohrer", where the coffee-flavored lightning puffs " are perfectly shaped, one swallow directly, and the pure coffee creamy smell is just right". I ate this lightning puff, which is a traditional chocolate flavor, which is methodically sweet, crisp, neat and never sloppy, just like the speed at which I ate it - perhaps, it is also the attitude of modern people when they meet true love.

Macaroon - French Internet Red

When I first arrived in Paris, a local friend took me to eat in Ladurée on Heung Street. In my impression, there were still many French people lining up in that store. Then Makaron suddenly became popular in China and even spoke for the color people. That was an unexpected thing. This time in Paris, one of the biggest gains was to taste macaroon in Pierre Hermé's shop, which was a new understanding of Makaroun, because before I used to eat some weird and exciting sweetness, it was not pleasant, and the disgusting macaroon still had a plastic feeling.

It was also because of Elmer that macaroon revived the enthusiasm of the French. However, when I think of the old saying that macaroon was " a girl's breasts", I feel that this pair of girls have misunderstanding, are also hostile to macaroon, and the exchange of adverbs is fully established: hostile to girls and misunderstanding of macaroon. You can eat more than a dozen flavors in Pierre Elmer's store, even " foie gras". If you have to use women to describe macaroon, at least it is " changeable girl".

His family has a large macaroon called " Ispahan", which is said to be " big" because it is several circles larger than the macaroon we usually eat almost in one bite. Besides the obvious raspberry, there are also litchi hidden in it. The rose comes from Iran. It tastes hazy and sweet, as if seeing a castle on the other side in the fog in the early morning, raspberry's clear and shallow acid is the first ray of sunshine at this time, dispersing the fog, seeing the castle, stimulating the mouth and reminding the sweet fragrance.

Tarteaux Pommes - Grandma's Taste

Chefs learn skills from apple tarts. Because this tart needs to cut apples first, which is a good place to practice knife skills. I have seen the making of apple tarts in several kitchens, and one of them happened to see the last step: I saw the cook brandishing a red iron bar and pressing it on the tart's surface, and the apple slices immediately gave out " stings". I gathered up and looked at it, but I didn't become a lovely person with dark and beautiful edges.

However, in sweet shops, apple tarts are relatively rare, more lemon tarts, and the latter is sour and sweet, which makes it very refreshing to eat. However, I like apple tart because it has a strong fire smell all over its body, which makes people feel very friendly. I just didn't expect to encounter a variant apple tart in the studio of Samsung chef Alan Passal. He rolled the apple slices into the shape of roses, attached rose after rose to a conical base, and sprinkled frosting on it was dew, which was given a beautiful name: rose bouquet. Is clever thinking, temperament also changes.

Soufflé - fluffy and gentle

When one reads soufflé in French, one will become very gentle when speaking out. It is like blowing a dandelion.

The root of this word is the verb " blow", which is derived from the meaning of " fluffy", that is, the main points of making Shuffley: loose soft foam-like protein, which will become fluffy after barbecue. This is a real dessert invented by the French themselves. It first appeared in the 18th century. Later, it became popular because Antoine Carême, a famous 19th century court chef, liked it very much and promoted it with the nobles.

Caramel pudding Lé e ) - sister next door

This is one of the most common desserts in the restaurant, which is regarded as an introduction to the dessert division. If you want to play the safety card today, then a caramel pudding is absolutely right. Sometimes I have already eaten very full, but when I look at the dessert menu, my desire comes back and I am not willing to " let dessert go", I will have a caramel pudding.

In French, the original meaning of this word is " burnt butter". When the sugar shell is cracked with a spoon, there is a little pleasure of destruction. The two clicks also made people feel better. No wonder in the movie Angel Amelie, one of the " bad tastes" of the lovely heroine is breaking caramel.

Chocolate was originally just the same condiment for dessert makers. Mu Si and Shuffley all have chocolate versions and are not particularly valued. In recreational diet, chocolate was once left out by wine, but now it is different. Since last century's dessert master Rainotte comprehensively modernized the French dessert, chocolate gradually emerged from the supporting role and was valued by the French dessert masters. Thirty years ago, Switzerland and Billy were the first attributes of chocolate, but now even chocolate is in French hands.

St. germain street in Paris area 1 is a very " chic" block on the left bank of the seine. a string of " famous chocolate shops" stand side by side with luxury shops. In addition to the chocolate of Pierre Elmer's house, there is another shop that attracts most attention: Patrick Roger, known as " chocolate architect". The door's face is in green color, and the window scenery attracts people to stop. For example, in this group of chocolate works called " white in white", two polar bears slide on their respective ice cubes, moving and moving, as if they can still hear music. The appropriate " Christmas tree" and " Santa Claus" are particularly pleasing. For example, " Christmas tree", inside the chocolate coat, are almonds, oranges and grapes. Christmas trees of different sizes are built up. they are easy and crisp to eat. it feels like stepping on dead leaves in autumn.