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

「那些你很冒險的夢，我陪你去瘋」，夢想每個人
都有，但實唔實現到其實睇你敢唔敢去行出第一步。
就好似西環呢間隱世小店「The Ground Kitchen」，
兩公婆拍住上，兩個月前係澳州回流返香港，
就決意將多年既廚師經驗分享出去。
老公曾經係Fine Dining餐廳擁有十年廚師經驗，
負責所有出餐工序，而老婆就負責一般樓面同飲品。
夫唱婦隨，呢種幸福感的確羨煞旁人。最有驚喜
係餐廳菜式都係精心挑選，食既係出面Fine Dining既
質素，但價錢係一間小店既水平，性價比咁高，
絕對deserve better！👇
-
📌Starters -
♦Pan Seared Foie Gras - $88
▪ Caramelised Onions
▪ Blueberries Balsamic
▫ 「香煎鴨肝」用黎打頭陣就最好不過啦，
色澤煎得非常靚仔，外皮散發陣陣既焦香味。
肉質香滑，咬落相當有滿足感。旁邊伴住焦糖洋蔥，
啖啖香脆。鴨肝　用上藍莓黑醋汁沾埋一齊食，
層次會更加豐富。
-
♦Escargot - $128
▪ Garlic Herb Butter
▪ Mashed Potato
▫ 第二道前菜「法式香草薯蓉焗脆皮田螺」
接住上，呢到既擺盤好精緻，同出面食到既田螺
有少少唔同，個殼其實係由Pastry製成，所以係可以
成舊都食得既。老闆娘教落一定要連埋下面充滿
牛油香既薯蓉連埋一齊食，會更加惹味。
-
♦Soup of the Day - $58
▪ Tomato & Beef Soup
▫ 佢地食材標榜完全不加味精，而「蕃茄牛肉湯」
亦都一樣。飲到既係好濃郁既蕃茄味，伴隨每啖
都食到粒粒既牛肉，質感軟腍，加埋吸收哂蕃茄既
鮮香味，唔錯。
-

📌Main -
♦Angel Hair Spaghetti - $158
▪ Clams in White Wine
▪ Creamy Garlic Sauce
▫ 輪到第一道主菜「香蒜忌廉蜆肉天使麵」，
擺盤真係幾有心機，砌到D蜆好似花瓣咁，相當精緻。
裡面既麵條吸收哂白酒所以食落有種酸酸甜甜既感覺，
好開胃。加上天使麵本身既幼身既質感配埋忌廉汁，
口感相當Creamy！
-
♦Slow Cooked 100% Acorn-Fed Iberico Pork - $268
▪ Stir-Fried Pancetta & Pea
▪ Fennel Purée
▫ 老闆娘推介我試呢個「慢煮西班牙全橡果黑毛豬」
絕對係無介紹錯，Chef切件上，賣相吸引。
佢地用上西班牙伊比利亞100%全橡果既黑毛豬，
所以肉質比其餘30%或50%既更加嫩滑腍身，
有種半肥瘦既狀態。經慢煮過後再煎香，
所以肉既而且肉既香味會散發得更加濃厚。
底層仲伴上風乾腩肉炒青豆，旁邊仲有d茴香蓉
比你夾埋黑毛豬一齊食，份外惹味呀！
呢個價錢都只係$300內有找，性價比太高了吧？
-
📌Dessert -
♦French Chocolate Brownie - $58
▪ Mix Nuts
▫ 又點少得甜品「法國朱古布朗尼」，
切開感受到質感好軟綿，每啖都食到香濃既朱古力味。
加埋夏威夷果仁、榛子、杏仁，口感相當豐富。
-
📌Drinks -
▪ Rosella Black Goji Health Drinks - $48 (C)
▪ Strawberry and Cranberry Special Drink - $48(C)
▫ 老闆娘自家製兩款「洛神花黑杞子蜜」同埋
「草莓蔓越莓特飲」，各有特色，洛神花配上黑杞子
飲落有種清幽既味道。而另一杯就用左士多啤梨同埋
蔓越莓打成所以味道比較清甜。而佢地用既冰
都好唔同，用左蝶豆花同花瓣製成，晶瑩剔透，幾特別。
-
📍 The Ground Kitchen
🎈西環西營盤水街47號地舖

對上一次蜜兒喺利園三期Kitchenaid experience store
教嘅「士多啤梨櫻花蒙布朗」🌸 🌸 🌸

另外，無黎到上堂唔緊要～
都來試下自己整
想要食譜可以去以下條link留言索取😘

同學們都好鐘意哩個士多啤梨櫻花蒙布朗
少女感粉紅色的豆蓉 仲要係少甜版本
你地有無返去再整啊？

聽講 下星期三(10/7) 有堂啊！
🍔自製生酮手撕素豬肉漢堡包工作坊
(生酮漢堡包就是無麩質、無麵粉、無酵母)
(留意返 是手撕素豬肉!)

📚課程內容：
▫️ 認識生酮漢堡原材料
▫️ 導師示範生酮漢堡及手撕素豬肉漢堡做法
▫️ 學員實習製作
▫️ 講解烘焙時要注意事項

▫️ 隨班派發一個精美禮盒包裝及食譜
▫️ 歡迎自𢹂環保袋帶走成品
▫ 每人可製作4個手撕素豬肉漢堡

【日期】7 月 10 日 (星期三)
【時間】12:00pm - 2:30pm
【地址】銅鑼灣利園三期 211 - 215 號 KitchenAid 體驗旗艦店
【費用】$680

💥好似 仲有3個位咋💥

➡️ 詳情及報名：https://www.travelzoo.com/…/Re…/323713/Kitchenaid-hong-kong/

【#BlossomingTaste 🌸| 櫻花主題食譜 #Recipe by #MabMak】

曾聽說櫻花之所以珍貴是因為它的花期很短，所以大家都對這份美好珍而重之。如果能留住這份春天送的禮物，甚至化成可口的美饌體驗，是多美的回憶啊！很榮幸請到 五木舍 Morinoya 的創辦人兼烹飪導師 Mab Mak 為大家創作了一道充滿少女心的櫻花創意甜品💕。粉嫩的櫻花配上士多啤梨，加上精緻的擺盤裝飾，單看畫面已經散發出甜絲絲的香氣，絕對是俘虜少女心的夢幻甜品！

現在留言「食譜 / recipe」即寄送「士多啤梨櫻花蒙布朗」食譜到您 Inbox。讓大家一起發揮創意，以夢幻甜品留住美好的春日氣息💝！

KitchenAid Experience Store 將定時推出創意美食工作坊， 請大家請密切留意 KitchenAid Facebook 的更新 👏🏻💕。

A cherry blossom symbolizes the beauty of life. With the romantic idea 💕 in mind, Mab Mak, Founder and Instructor of Morinoya Studio, creates a French and Japanese fusion recipe of Strawberry & Sakura Mont-blanc. This pinkish and fluffy dessert is the go-to solution to uplift your mood when you are under the weather.

Leave 'recipe' in the comment section below. We will send the recipe of Strawberry and Sakura Mont-blanc to your inbox. Make your own pastry for the sweet tooth moments.

Follow our Facebook page for the regular updates of workshops in KitchenAid Experience Store 👏🏻💕.

#KitchenAidHK #KitchenAidExperienceStore
#KitchenAidWorkshop Mab kitchen 蜜兒廚房 #Sakura #CherryBlossom
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發掘更多創意烹飪靈感：
https://www.kitchenaid.hk
KitchenAid 旗艦店地址：銅鑼灣利園三期 211-215 舖
Shop 211-215 Lee Garden THREE Causeway Bay

我真心熱愛水果，沒出差在台灣的時候，天天吃，國外出差的時候，只要行程允許，第一站肯定逛當地超市或者市場，沒買到水果渾身不對勁，有一天水果變甜點！豈不是完全結合了我的兩個愛！

Cédric Grolet 主廚來台傳授技法，他的創作知名全球、在IG界引發轟動，「仿真水果」甜點，因為精緻外型加上入口低負擔而且滋味平衡，向來熱銷，ganache montée的味道總是巧妙的在不同水果以及風味各異的香草之間，碰撞新火花；

謝謝 187巷的法式甜點咖啡 的堅持，持續邀請世界級甜點大師來台❤️

We should call it a wonderful day to meet executive pastry chef Cedric Grolet ( IG @CédricGrolet ) in Taipei after his second master class at 187Allee. What’s more, we got the chance to enjoy his creations on likeness fruits and the reinterpretation of traditional French desserts. The strawberry, Citron, Apple, Pear are all delicious. Look forward to his new store open this year in Paris soon! And of course, exclusive interview shall be on the list! Stay tuned!

-
追蹤 IG 👉 ( @gladys.wanju )

Hello friends! Today we're going to share with you how to make a classic French style pie: Strawberry & Blueberry Galette, aka Fruit Galette.

Fruit galette is so gorgeous in its rustic form. It’s a French pastry similar to a tart or a pie, the famous one is Galette des rois (king cake). The fruit galette is another free form pie with fruit filling, and the crust folded partway over the top of the filling, looks like a flat round pie. The best part is the pastry dough is simple to make for even beginners, it's quite a bit less effort than puff pastry, but the result is amazing.

In this video we'll show you how to make the delicious strawberry galette in an easy way. This galette recipe features jammy strawberries and an ultra flaky, buttery crust. 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/jBbq2q_capk
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How to make French Strawberry & Blueberry Galette
French Style Strawberry & Blueberry Galette Recipe

☞  Yield: Serve 3~4

✎ Ingredients
📍 Pie dough
all purpose flour 100g (plus more for dusting)
granulated sugar 15g
a pinch of salt
unsalted butter 80g (Iced, cut into cubes)
iced water 30g
one egg
crystal brown sugar Q.S

📍fruits filling
strawberries 180g
blueberries 40g
granulated sugar 30g
corn starch 6g
half lemon zest
lemon juice 2g

✎ Instructions
1. In a medium bowl, mix flour, sugar and salt together until well combined.
2. Add very cold butter cubes and toss in the flour and until each piece is coated. Just take a piece of butter, using your fingertips to press it flat, then complete all. If your fingers warm up the butter too much, you can chill for 10 minutes
3. Add ice water and mix with your fingertips until the dough holds together enough to form a ball. If too dry, drop the remaining water. Lumps of dough are OK.
4. Put the dough onto a piece of plastic wrap, and flatten into a disk and refrigerate for 1 hour.
5. Make the fruit filling. Pinch off the green and slice the strawberries.
6. In a large bowl, combine the strawberries and blueberries with sugar and cornstarch. Zest half of lemon and squeeze a little lemon juice. Toss the fruit mixture together, set aside.
7. Lightly flour your working surface, so the pastry doesn't stick. Unwrap the dough and roll it into a 26cm/10-inch round circle about 3mm~4mm thick.
8. Pile the fruit filling onto the center of the dough and leave at least 2 inches border around the edge. Fold the edges of the dough up and over the filling.
9. Brush the edges with the egg wash and sprinkle with sugar.
10. Preheat the oven to 220C and bake for 25 minutes. Once baked, transfer onto a wire rack and cool completely.
10. Let cool before slicing and serving with an ice cream or a dollop of whipped cream to take it to the next level!
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Chapter:
00:00 opening
00:35 Ingredients
01:33 How to make galette dough
04:27 How to make fruit filling(Strawberry & Blueberry)
06:18 Rolling and Assembly
07:55 folding the edges and egg wash
10:26 Baking
10:49 taste
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#FruitGalette
#FrenchDessert
#easyRecipes

經典卡士達草莓塔包括酥脆的香草塔皮，三種不同內餡：萊姆杏仁奶油餡、薄荷卡士達醬、覆盆子果醬，跟主角：滿滿的新鮮草莓。趁著現在還是草莓季，趕快來做超迷人草莓塔！

食譜：https://ciao.kitchen/strawberry-custard-tart/

利用這回食譜第一次使用買了很久終於開箱的「洞洞塔圈」，關於這種塔圈的使用心得跟優缺點分析，當然包括詳細食譜，都在部落格文章內喔！

食材 / Ingredients ：
可做6吋塔一個 / Make One 6 inch Tart 。
洞洞塔圈尺寸：17cm (直徑) x 3cm (高）;Perforated Tart Ring: 17cm Diameter x 3cm Height

法式香草甜塔皮 / French Vanilla Tart Crust ：
65g 無鹽奶油 / unsalted butter
¼ 小匙 香草醬 / vanilla paste
45g 糖粉 / icing sugar
22g 全蛋（室溫) / whole egg, room temperature
11g 杏仁粉 / almond flour
110g 低筋麵粉或中筋 / cake flour or all purpose flour
¼ 小匙 鹽 / salt

檸香杏仁奶油餡 / Lime Almond Cream Filling ：
50g 無鹽奶油 / unsalted butter
50g 砂糖 / sugar
50g 室溫全蛋 / whole egg, room temperature
50g 杏仁粉 / almond flour
¼ 小匙 香草醬 / vanilla paste
¼ 顆 萊姆或檸檬皮屑 / lime or lemon zest

卡士達醬(薄荷口味) / Mint Custard Cream (Pastry Cream)：
2 顆 蛋黃 / egg yolk
50g 砂糖 / sugar
16g 低筋麵粉 / cake flour
170g 全脂牛奶 / whole milk
4~5片 薄荷葉 / mint leaves (也可省略做原味卡士達醬）
12g 無鹽奶油 / unsalted butter

50~60g 覆盆子果醬 / raspberry jam ：
新鮮草莓 / fresh strawberries
薄荷葉 / mint leaves (裝飾/decorative purpose）

時間標記：
00:00 開頭
00:16 品項介紹
00:48 開頭OP
01:37 塔皮麵團
04:41 萊姆杏仁奶油餡
06:33 塔皮整形
08:37 薄荷卡士達醬
10:47 烤塔皮
12:52 磨皮奧義
13:39 擠餡
14:36 草莓裝飾
16:30 試吃

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追蹤巧兒灶咖 Ciao! Kitchen 看更多影音圖文食譜、料理科學與烘培技巧分享！
Facebook: https://www.facebook.com/myCiaoKitchen/
Instagram: https://www.instagram.com/ciao_kitchen/
Website: https://ciao.kitchen/
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#過年甜點
#情人節甜點

草莓季來拉～～🍓

這款看起來很浮誇，做起來其實很簡單喔。
使用現成的酥皮，取代揉製派皮的步驟，不僅縮短了製作時間，也降低了操作的難度，端上桌氣勢十足，即便是甜點新手，也能輕鬆駕馭。

💡料理小技巧：
＊每個烤箱受熱不一樣，如果翻開色澤不夠，可以以3分鐘為單位慢慢烤
＊烤第二次烤盤要拿開喔！
＊內陷也可以換成卡士達醬哦！

食譜示範：Syou（しょう）老師
粉絲專頁（G.F 料理 Goût Festin cuisine）https://www.facebook.com/GF-料理-Goût-Festin-cuisine-727353257637082/

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Ingredients:

Pastry
Adequate amount of strawberries
Adequate amount of icing sugar
125g cream


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食材:
3片冷凍酥皮
草莓適量
糖粉適量
鮮奶油125g

做法：
1.烤箱預熱200
2.將烤盤鋪上烤盤紙
3.將酥皮對切好，疊在一起放在烤盤上，在酥皮上戳洞後，蓋上烘培紙以及烤盤後
4.進入烤箱烤20分鐘
4.烤好後取出修邊後放涼，等待同時將草莓切片、鮮奶油打發
5.酥皮潵上糖粉之後，鮮奶油塗上酥皮，將草莓鋪上一層疊一層
6.最終在上頭撒上糖粉，完成

#冷凍派皮 #法式千層酥做法 #拿破崙派
#いちごのミルフィーユ
# classic french dessert