[BIOS Monthly column / BIOS Monthly 專欄] How French pastry chefs decorate their cakes / 關於法式甜點裝飾那些事（中文請按「繼續閱讀或直接點連結」）
Have I ever told you that the look of a French pastry is as important as its taste? In France, good pastries should be beautiful and delicious at the same time (beau et bon). And that means making a cake attractive is a must but definitely a challenge for pastry chefs. Do you know how French pastry chefs decorate their pastries and cakes? What are the important elements and logic when it comes to "finitions" and decorations? Click on the link below and find it out (in Chinese).
記得在本專欄系列一開始的時候，曾經提到法式甜點和其他地方的甜點最大的不同在於「法式甜點超複雜」！但看了這篇之後，你會知道我其實沒有開玩笑。對法式甜點的師傅來說，把甜點各元素分別做完、組裝（montage）在一起之後，還有一個很大的挑戰，那就是裝飾與完工（décors & finitions）。如果不幸在這階段失敗、讓甜點變醜，即使味道再好都是個遺憾。
法國人對甜點如此龜毛的個性其來有自，因為法式甜點曾經在歐洲外交與政治史上扮演了很重要的角色。把甜點搞得跟裝置藝術一樣，正是法國人的拿手好戲。想知道法式甜點的裝飾邏輯在哪、又有哪些細節可以欣賞，快來看看這篇文章吧！
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