pastry chef course的八卦，Yahoo名人娛樂都在討論

(English below)

在八月號的 鄉間小路 雜誌中，我與 LSD Café Salon 甜點主廚王禹衡（Joshua Wang）一起坐下聊了聊中西甜點與甜點文化的不同、甜點師養成過程、「台灣式甜點」又是什麼。

對談中也很幸運地品嘗到 Joshua 主廚的創作——中西合璧的「紅運龜 Goo for you」。外表看來像是傳統點心，但卻有著柔軟有彈力口感、中間夾的則是巧克力餡，非常有趣！

點連結直接閱讀精彩節錄，完整內容請見 8 月號《鄉間小路》（7-11 就能找到！）。

本期是 #甜點專刊，還介紹很多台灣傳統糕點及本地文化和西式甜點技法交流孕育出的「台味甜點」，十分具有可讀性。詳細書籍介紹與目錄請見留言👇🏻👇🏻👇🏻

🔖 近期訪談：

鏡週刊 「在家釀酒」專題：https://tinyurl.com/ybnb5d5a

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I sat down with 鄉間小路 and Chef Joshua Wang (LSD Café Salon) and spent a lovely afternoon talking about pastries (of course!) and pastry culture in France and Taiwan. We also shared our experiences on the way becoming a pastry chef and what we think about "Taiwanese style pastries".

During the interview, Joshua presented "Goo for you", one of his new creations inspired by “Fong Pian Rice Cake" (鳳片糕), a traditional Taiwanese pastry made of glutinous rice flour. The chocolate filling has rendered it modern and intriguing.

Read the excerpt of the interview by clicking on the following link. The complete version can be found in the August issue.
#yingspastryguide #yingc

[ udn.com 聯合新聞網 專欄 / UDN Column] 淺談盤式甜點 / On plated desserts (desserts à l'assiette) (English below)

其實已經談了不少次的盤式甜點，還是想藉著紙本媒體的傳播機會，讓更多人對這個類別的甜點有一些概念。最近台北市的盤式甜點相關活動很多、也有專門經營盤式甜點的店家，你們都吃過哪些令人印象深刻的作品呢？

🔖 延伸閱讀：

台灣盤式甜點專門店先驅—— HUGH dessert dining 重新開幕：https://tinyurl.com/nb4wsszb

Makito Hiratsuka平塚牧人的甜點工藝 : akeru E x Bar Mood Taipei 吧沐 甜點調酒餐會：https://tinyurl.com/y4u329wf

亞洲最佳甜點主廚 Angela（Taïrroir 態芮）攜手 Heritage Bakery & Cafe 重新詮釋美式經典：https://tinyurl.com/upb4hkmf

*****
Sometimes I'd be really surprised about how quickly Taiwan catches up and creates food trends. Plated desserts (desserts à l'assiette) are of course new to Taiwanese people while for many, French pastries are still considered a novelty. But enjoying a plated dessert is surprisingly not difficult at all here. Lots of events organised by talented pastry chefs are taking place, and Taipei's even got a dessert restaurant where you're encouraged to taste a complete menu composed with desserts and pastries. So what exactly is a plated dessert and how a pastry chef conceive his/her dishes? And probably most importantly, where to enjoy them? Click on the following link and read the full entry (in Chinese).

🔖 To read more on related topics:

Taipei's first dessert restaurant, HUGH dessert dining reopens: https://tinyurl.com/nb4wsszb

When plated desserts meet cocktails, Chef Makito Hiratsuka collaborates with world-class bartender Nick Wu: https://tinyurl.com/y4u329wf

Reinterpreting American classic pastries in plated desserts, Asia's Best Pastry Chef Angela Lai collaborates with Heritage Bakery & Café: https://tinyurl.com/upb4hkmf

#yingspastryguide #yingc #盤式甜點 #plateddessert #dessertalassiette 500輯

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!

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