Ying C. 一匙甜點舀巴黎

[博客來OKAPI 專欄 / OKAPI Column] 經典甜點「#反轉蘋果塔」的身世之謎與說故事的重要性 / The mystery of Tarte Tatin - the power of storytelling (English below)

「Stéphanie Tatin 小姐在準備甜點時，因為一時忙亂，竟然忘了在烤盤鋪上塔皮，就直接把蘋果送入烤箱了」——全世界人深信不疑、甚至被當成勵志典範的反轉蘋果塔（Tarte Tatin）的起源，你知道其實是編造的嗎？

另外還有 #普魯斯特的瑪德蓮原本其實是片烤麵包、#風靡全球的夾餡馬卡龍，其實也不是 Ladurée 官網上宣稱、由創辦人 Louis Ernest Ladurée 的表弟 Pierre Desfontaines 某天的靈光一閃而來。大師 Pierre Hermé 與他的商業夥伴 Charles Znaty 才是真正「創造」了這個甜點和起源故事的人。

這個世界上，還有什麼比說一個振奮人心的故事更重要的呢？👇👇👇

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"Stéphanie Tatin was in a rush that she forgot to lay on the tray a pastry dough before sending her apples into the oven." A Have you ever wondered if this is really how Tarte Tatin is born, out of culinary clumsiness? Well, legends are definitely not equal to real history, but inspiring stories are, most of time, created when legend and history meet.

A good storytelling could be really powerful. Click on the following link to discover also the options for Marcel Proust before he decided to dip his petite Madeleine in tea and how Ladurée's colorful macarons are created. 👇👇👇

#yingspastryguide #博客來OKAPI #yingc #tartetatin #madeleine #macarons #瑪德蓮 #馬卡龍

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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。

[博客來OKAPI 專欄 / OKAPI Column] 經典甜點「#反轉蘋果塔」的身世之謎與說故事...

Ying C. 一匙甜點舀巴黎

About author