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晶華酒店攜手世界盃甜點冠軍–昆登‧貝利(Quentin Bailly) 特選頂級果泥入饌,展現五款華麗甜品!

世界盃甜點冠軍然厲害

201910080003 (9).jpg為豐富消費者的美食體驗,台北晶華酒店特別邀請來自法國、曾經在2013年榮獲世界盃甜點大賽冠軍的甜點大師–昆登‧貝利(Quentin Bailly)來台獻藝,選用法國最高品質、多位M.O.F.(法國最佳工藝技師)甜點主廚指定使用的喜客利(SICOLY)果泥,設計出五款層次豐富且充滿味覺驚喜的甜品,即日起至1130日於二樓上庭酒廊推出「世界冠軍下午茶」組,每套1,280,包含五款甜點、二款鹹點與二杯飲品;此外,自10月7日起位於一樓的Regent Gift Shop也將提供昆登‧貝利–冠軍甜點系列蛋糕販售,每顆200元,邀請您體驗絕佳的世界級手藝,品味充滿馥郁果香的頂級甜品。

 

世界盃甜點大賽Coupe du Monde de la Pâtisserie

《世界盃甜點大賽Coupe du Monde de la Pâtisserie》創始於1989年,由法國極具影響力的《SIRHA》里昂食品展舉辦,每兩年進行一次,由於評鑑過程嚴謹且具有一定的公信力,一直被甜點師傅們視為烘焙界的最高殿堂,有「甜點界的奧林匹克」大賽之稱。各國的參賽者要先經過國內的初選,之後再進階至世界四大洲的決選賽程,角逐桂冠的選手來自非洲、歐洲、亞洲、以及美洲等地共計有20隊。

決賽者必須在限定的時間內完成特定主題的巧克力、水果冰淇淋、拉糖工藝創作、巧克力工藝創作、冰雕…等作品,最後由各項累積的分數依序評選出金、銀、銅獎。法國的明星甜點主廚–克里斯托夫.米哈拉克(Christophe Michalak)、與擁有法國餐飲界最高榮譽—M.O.F.頭銜的安吉洛.穆薩(Angelo Musa)、比利時巧克力之神—皮埃爾.馬可里尼(Pierre Marcolini)…等多位世界知名甜點主廚都曾獲獎,此次受邀的昆登‧貝利(Quentin Bailly)則在2013年、27歲時就獲得此項國際大賽的冠軍。

201910080003 (1)2013年世界盃甜點大賽冠軍–昆登‧貝利(Quentin Bailly)

現年33歲的昆登‧貝利(Quentin Bailly)出生於法國人口最多的諾爾省,作品充滿著熱情與創造力,貝利主廚表示:小時候上學途中總會經過一家蛋糕店,望著玲瑯滿目的甜點櫥窗,可以感到滿滿的幸福感。因為這樣的感覺,讓他長大立志成為甜點師傅。16歲那一年,貝利主廚開始了他的廚藝生涯,先後於法國里爾、圖爾寬、聖昂德雷等多家知名餐廳學藝,後來受到M.O.F.主廚、同時也是創立「Pâtisseries et Gourmandises」甜點學校的國家級甜點主廚—史蒂芬‧格拉謝(Stéphane Glacier)的青睞,受邀在他所開設的甜點店內擔任要職。

累積多年經驗後,貝利離開格拉謝並在米其林三星主廚菲利普·里戈洛特(Philippe Rigollot)的提拔下,擔任他甜點店鋪中的巧克力主廚。2013年,貝利代表法國隊獲得世界盃甜點大賽(Coupe du Monde de la Pâtisserie)冠軍,之後即受擁有「廚藝界的哈佛」以及「M.O.F.大師搖籃」等美譽的法國雷諾特烘培廚藝專業學校(Ecole Lenôtre Paris)之邀前往擔任講師,並在2017年開設屬於自己的Chocolaterie Bailly Quentin甜點鋪,現在的他除了是多家知名食材廠商的甜點顧問外,更經常巡迴世界,舉辦甜品研討會。

「世界冠軍下午茶」甜點組合

貝利主廚為台北晶華設計所的五款冠軍甜點,分別以融入百香果、芒果、紅桃、蘋果、黑莓與洋梨所製成的果泥為主角,首先推薦的開心果沙布列酥餅塔.熱帶水果慕斯是先將開心果剁碎,加入32%純度的白巧克力、榛果、麵粉所製成的開心果布列塔酥餅為底層,疊上新鮮百香果、芒果丁與糖熬煮成的百香果芒果醬後,再依序鋪上熱帶水果慕斯與開心果香緹,最後撒上適量的乾燥綠檸檬粉而成,享用時可搭配百香果芒果醬及開心果酥餅碎片;外型宛若一個精緻裝飾品的覆盆子巧克力球.酸甜紅桃醬是先於覆盆子巧克力球內放入酥脆的沙布雷碎片,鋪上滋味酸甜的紅桃醬,疊上苦橙果泥與苦橙香堤,撒上增加口感的奶油餅乾碎、綴上糖漬紅桃而成,搶眼的顏色搭配與層次分明的豐富口感,展現令人醉心的風情。

     精彩的甜點還有主廚使用杏仁粉、糖粉、蛋白、奶油烘培成塔皮,再加入混和白蘭地、糖、新鮮蘋果熬煮的蘋果醬所完成的白蘭地杏仁蘋果塔.香草蛋白霜,上桌之前還要疊上新鮮香草莢、鮮奶油及馬斯卡彭而成的香草馬斯卡彭香堤,擠上加入蘋果果醬的香草蛋白霜,綴上新鮮蘋果切片並撒上糖粉;黑莓巧克力蛋糕.煙燻巧克力甘納許是先以73%純度的黑巧克力製成巧克力蛋糕,層層疊上新鮮黑莓與糖熬煮而成的果醬、70%黑巧克力與鮮奶油製成的巧克力甘納許、與巧克力蛋糕後,淋上巧克力甘納許並放入冷藏定型,盛盤時再綴上新鮮黑莓與金箔而成,成品層次分明、酸甜交織,餘韻更顯淡雅悠長。

焦糖榛果修女泡芙.洋梨及杏仁奶醬是先將鮮奶、水、糖、奶油及麵粉烘烤製成的香酥泡芙,再將可可碎、帶皮榛果粉、奶油拌勻後鋪於泡芙上方,放入烤箱進行二次烘烤成帶有可可脆皮的泡芙,以同樣手法製作兩種大小的泡芙,兩顆小泡芙分別擠入以榛果醬、卡士達醬及義大利蛋白霜製成的內餡,以及西洋梨丁、糖、檸檬汁、洋梨蒸餾酒、吉利丁熬煮成的洋梨果醬,大泡芙外圈抹上杏仁奶醬、中間疊上充滿果香的小泡芙,外型宛如修女的領圈般莊嚴優雅,構成了外酥內軟、果香十足的美妙滋味。

為迎接冠軍主廚的來臨,晶華主廚團隊也不遑多讓的以柑橘、柳橙、柚子、西洋梨等果泥設計出兩款鹹點與兩款無酒精調飲,鹹點中的炙燒章魚佐冷漬柚檸是將章魚以80度低溫烹煮4小時後將表面炙燒切塊,搭配以柑橘汁、柳橙汁、萊姆汁及柚子汁調製而成的酸甜醬汁;另一款迷你柚香蝦堡是將藍蝦以90度高溫蒸熟後,放入冰水冰鎮鎖住水份並保持其Q彈口感,拌入以蛋黃、芥末、白酒醋、葡萄籽油、柚子而成的淡雅美乃滋,夾入迷你漢堡中而成。

兩款飲品中的百香洋梨費司是以經典調酒琴費司為發想,將西洋梨果泥、百香果泥與蘇打水調合,加入適量鹽之花,入口果香濃郁,尾韻優雅;以經典調酒莫斯科騾子為發想的西西里騾子則是將西西里柑橘果泥、黃檸檬、現磨薑汁調合後加入清爽蘇打水而成,口感馨香迷人。

集合上述甜、鹹品於一堂的「世界冠軍下午茶」組,每組1,280元,特別搭配特製調飲兩杯,即日起至11月30日於二樓上庭酒廊販售。

法國果泥品牌「喜客利(SICOLY)

多位M.O.F.法國甜點主廚指定使用的法國果泥品牌「喜客利SICOLY」,為堅持最好的品質,每年皆會搜尋法國境內各家果園的優質水果,把新鮮採摘、最好狀態的水果,以先進技術保留其鮮度與色澤,堅持不添加任何人工色素或糖分、展現水果原始的美味,提供世界各地的主廚們在一年四季都能在烘焙或調理各式甜點、冰淇淋、調酒或飲品時,便利的使用到滋鮮味美的水果原味。

價格需另加一成服務費

 洽詢及訂位電話:(02) 2523-8000 轉 3852 上庭酒廊

台北晶華酒店地址:台北市中山北路2段39巷3號

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