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不是指教 - creme caramel
Post by hysportman
谢谢您的指教!
看懂您的英文我很吃力,毕竟在法国久了不习惯英文了!
不过在那个assiette里 ,creme caramel是通过蒸烤了后倒模了地.口感和果冻差不多,并且适合餐馆的生产和保存!orange zeste 是加在tuile 里面的.不过也过滤掉了的,吃的时候只有口感,你也不会吃到的!
在法国甜点中大量用到水果的zeste, 因为在水果皮中有很多的维生素和微量元素,再加上可以给蛋糕带了不同的口感!
希望您再指教!
不是指教 - sorry I can't type Chinese. Thanks for the details on the recipe.
Do u have a copy of "Larousse Gastronomique", check under "creme caramel" (I've lost mine). The word caramel should be referring to the caramelization process of sugar that form the brown syrup, not really syrup but I'm sure u know what I refer to. I don't think there's caramel on the "creme caramel a lòrange zest" picture that u posted.
Good luck and have fun in Montreal! |
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