Ying C. 一匙甜點舀巴黎

[甜點新聞 / News] La Maison du Chocolat 發表 2020 聖誕節與 2021 年主顯節創作 / La Maison du Chocolat presents its 2020 Christmas & 2021 Epiphany creations (English below)

因為一些要事須處理，我在上週末回到巴黎，但法國疫情卻一天一天惡化，昨日終於來到單日確診破萬的歷史新高。高級餐飲業與旅遊業完全在生死存亡關頭，甜點業稍好，但各種公關活動、餐會的中心圍繞著群聚、飲食、社交（還不包括前後的交通），正是此時最高風險的行為。我收到許多邀請，但很猶豫是否要參加。

巧克力老店 La Maison du Chocolat 考量到大家的安全，將今年冬季的媒體公關日改為線上舉行，並在發表會前幾天寄來了一盒今年聖誕節的巧克力組合，讓人倍感窩心。週三 Nicolas Cloiseau 主廚準時在線上出現，並為大家介紹了今年的聖誕節主題巧克力雕塑、聖誕節蛋糕（bûche de Noël）、聖誕節日曆（calendrier de l'Avent）、巧克力與明年主顯節的國王餅（galette des rois）等。今年聖誕節的創作主題為「Noël à Cracker」，取英文字的「cracker」(爆竹）為外形靈感來源，再和法文的「craquer」（爆開、發出爆裂聲）結合，呈現熱鬧的節慶氣氛。

除此之外，這次的主題命名還玩了另外一層文字遊戲：法文中形容某件事物、某個人「être à craquer」，表示它/他/她令人無法抗拒。究竟 Nicolas 主廚今年的創作有多無法抗拒呢？點照片瞭解一下吧！

🔖 延伸閱讀：

La Maison du Chocolat 2020 年復活節創作：https://tinyurl.com/yymx45tb

2019 年巴黎聖誕節蛋糕精選：https://tinyurl.com/y3fanlze

2019 年聖誕節日曆精選：https://tinyurl.com/y462wmsa

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Due to the current situation of COVID-19, La Maison du Chocolat chose to present its 2020 Christmas and 2021 Epiphany creations online. A little box full of delicious chocolates and pralinés was delivered to me a few days before the presentation and it was hard to resist the temptation!

This year, the festive "cracker" is chosen to be the main theme of chef Nicolas Cloiseau's Christmas creations. I was wowed by the amazingly clean, modern, yet ambitious hand-made chocolate pièce "Sapin Cracker" which takes 30 hours to make and features chocolates in 4 different colors and sizes. It was as difficult when watching the chef Nicolas presenting so many mouth-watering delicacies on the screen but couldn't reach either of them (besides the chocolates). I was especially attracted to the galette des rois and wondered how the classic "Belle Hélène" is reinterpreted by a galette.

Click on the photos and know more of these wonderful creations!

🔖 You might also be interested -

La Maison du Chocolat 2020 Easter creations: https://tinyurl.com/yymx45tb

Best Christmas cakes 2019: https://tinyurl.com/y3fanlze

Best Advent Calendars 2019: https://tinyurl.com/y462wmsa

#yingspastryguide #yingc #lamaisonduchocolat #nicolascloiseau #noël #épiphanie #bûche #galettedesrois

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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。

[甜點新聞 / News] La Maison du Chocolat 發表 2020 聖誕節與 2...

Ying C. 一匙甜點舀巴黎

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