Ying C. 一匙甜點舀巴黎

[pastry news / 甜點新聞] éclair week / 閃電泡芙週（中文請按「繼續閱讀」）

FAUCHON's Éclair Week celebrates its 10th anniversary this year! From the 14th to 23rd September, Fauchon's pastry vitrine would be filled with those fancy éclairs. This is an idea originated from a pastry chef who collected all the éclair creations while the chef Christophe Adam is still in charge of their kitchen. You'll be able to taste many of the classics this year, such as the Joconde (Mona Lisa), religieuse, and Saint-Honoré. So if you're in Paris at the moment, don't miss it out. 😉

在巴黎的朋友們注意啦！從本週四（9/14）開始持續10天（至9/23）是FAUCHON的「閃電泡芙週」，這是在Christophe Adam還在Fauchon擔任甜點主廚時創立的活動，今年剛好慶祝十週年！

如同我之前在專欄中所說，這是閃電泡芙如今能與馬卡龍抗衡、變成代表法式時尚的重要事件之一。每年在閃電泡芙週都會有各種創意滿滿的閃電泡芙攻佔Fauchon的甜點櫃，今年則是集大成，呈現往年的各種經典，例如蒙娜麗莎、修女泡芙、聖多諾黑等。如果剛好人在巴黎，千萬別錯過喔！

🍭 了解更多關於閃電泡芙與Christophe Adam主廚：https://goo.gl/BYGthS

#yingspastryguide #paris #eclair #fauchon

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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。

[pastry news / 甜點新聞] éclair week / 閃電泡芙週（中文請...

Ying C. 一匙甜點舀巴黎

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