[Paris pastry guide / 巴黎甜點指南] Fleur de Vacherin / Vacherin之花（中文請按「繼續閱讀」）
Besides the World Pastry Cup news, I'd also like to share with you today a wonderful pastry creation made by Maxime Frederic, the chef Pâtissier of l'Orangerie restaurant, Hotel George V Paris.
Maxime was the former sous-chef pâtissier at Le Meurice when I interned there. I was always amazed by his talent, especially when he made his sugar and chocolate showpieces. I also remembered that I was wowed when he showed me how he made his tart shells - like nobody has ever touched it. It was that perfect.
Ever since he became the chef pâtissier of l'Orangerie, Maxime has created several stunning pastries, including this Fleur de Vacherin. Vacherin is a classic French frozen cake made of meringue and filled with Chantilly cream and fruits. Traditionally the meringue is shaped like a cake, holding the cream and fruits as a container. The way Maxime revisited it is that he turns the meringue into extremely thin and delicate flower petals. And instead of being a case, the meringue petals are placed on top, forming a flower in full bloom.
While the dessert tastes extremely light thanks to the meringue petals, the citrus fruit selection, grapefruit, lemon, lime, Iranian black lemon, and Timut peppers have all contribute to an extremely refreshing finish. Now watch the short video in which Maxime shows you how he prepares his signature dessert.
除了世界盃甜點大賽外，今天也想要和大家分享另外一個我非常喜歡的甜點創作，是由Four Seasons Hotel George V Paris的l'Orangerie餐廳甜點主廚Maxime Frederic創作。
這個粉絲頁剛剛開始的時候，我曾經介紹過Maxime的這個甜點，那時候因為是初夏，這個甜點是覆盆子口味的（法國紅莓果類水果盛產期為5-6月），後來做了一些變化，現在是柑橘口味。
Maxime是我還在Le Meurice甜點廚房實習時的副主廚，當時只有25歲。去年離開Le Meurice之後，他接掌了巴黎喬治五世飯店新開幕的l'Orangerie餐廳甜點主廚的位置，大家都很期待他的表現，他也不負眾望推出了許多令巴黎甜點界矚目的甜點、並被認為是這個世代最讓人期待的甜點主廚之一。我在Le Meurice實習的時候，就已經經常驚嘆於Maxime的巧手，每次他示範捏塔皮的時候，那個平整度都讓我無法置信有人剛剛捏過它。他的巧克力與拉糖showpiece細緻無比，很難想像是出於一個25歲的大男生之手。Le Meurice每回大型宴會的糖雕與巧克力雕塑都是由他和Cedric Grolet主廚負責。
Vacherin是經典的法式冰淇淋蛋糕，組成元素包括la meringue（蛋白霜）、la crème glacée ou le sorbet（冰淇淋或雪酪）、la crème Chantilly（香緹鮮奶油）與le coulis（稀果醬）。傳統上會將蛋白霜做成盒狀，裡面承裝冰淇淋或雪酪、再覆蓋上香緹鮮奶油，最後加上稀果醬。Maxime重返經典、重新創作的Fleur de Vacherin（Vacherin之花）包含了以下幾個元素：
Supêrmes de pamplemousse marinés dans leur jus 以葡萄柚汁醃漬的葡萄柚果片
Gelée de pamplemousse et citron vert 葡萄柚與綠檸檬果凍
Huile d'olive 橄欖油
Dôme fromage blanc et poivre de Timut 白乳酪慕斯與尼泊爾葡萄柚花椒莓
Sorbet citron et herbes fraîches 檸檬與新鮮香草雪酪
Sablé au citron noir de Iran 伊朗黑檸檬脆餅
Meringues en pétales 蛋白霜花瓣
傳統上蛋白霜佔的比重很大，但在這個甜點中蛋白霜因為做成極薄的花瓣（Maxime在影片中提及可能不到10g），所以口感非常輕盈、也不會過甜，視覺上更是美不勝收。香緹鮮奶油的部分則以新鮮白乳酪慕斯取代，並且以柑橘類水果作為整體口味基調。大家看看影片讚嘆一下吧！
#yingspastryguide #Paris #maximefrederic
Le chef Maxime Frederic dresse la Fleur de vacherin agrumes et herbes fraîches et vous allez découvrir combien de pétales sont nécessaires (et donc le nombre de gestes, sans parler de tous les précédents)
