tag:blogger.com,1999:blog-11999272169537454682024-03-15T01:53:18.573+08:00旅法食光Hsin Yehhttp://www.blogger.com/profile/03529509155386310671noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-1199927216953745468.post-73185713529518070792017-03-20T06:45:00.000+08:002017-03-20T07:00:16.521+08:00摘幾顆蘋果做歐洲家常甜點(上)Tellement pommes! (1)<span style="font-family: "georgia" , "times new roman" , serif;"> 「一天一蘋果,醫生遠離我。」蘋果,作為大多數人日常消費最多的水果之一,在法國則是水果購買率的第一名(20.3%),遠遠超過香蕉</span><span style="font-family: "georgia" , "times new roman" , serif;">(14.6%),而</span><span style="font-family: "georgia" , "times new roman" , serif;">每個法國家庭平均一年會吃掉近18公斤的蘋果,身邊有不少朋友更是每天一顆,除了均衡蔬果類的飲食攝取,亦能抗氧化保持臉色紅潤!然而,身邊如果有平常就不喜歡吃水果的朋友,像是我家室友,把水果喬裝化為甜點,不失為另一種攝取蔬果的替代方法!只要買幾顆蘋果,就能在廚房玩蘋果的七十二變,接著品嚐幾道歐洲家常蘋果甜點。以下分享在歐洲居遊學來的五道,分別為法國的</span><b style="font-family: georgia, "times new roman", serif;">傳統蘋果塔(tarte aux pommes traditionnelle)</b><span style="font-family: "georgia" , "times new roman" , serif;">、</span><b style="font-family: georgia, "times new roman", serif;">反烤蘋果塔(tarte tatin)</b><span style="font-family: "georgia" , "times new roman" , serif;">與</span><b style="font-family: georgia, "times new roman", serif;">諾曼第蘋果塔(tarte aux pommes normande)</b><span style="font-family: "georgia" , "times new roman" , serif;">、英國的</span><b style="font-family: georgia, "times new roman", serif;">酥烤蘋果(apple crumble/ crumble aux pommes)</b><span style="font-family: "georgia" , "times new roman" , serif;">與奧地利的</span><b style="font-family: georgia, "times new roman", serif;">蘋果酥捲(apfelstrudel/ strudel aux pommes)</b><span style="font-family: "georgia" , "times new roman" , serif;">。</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">1.【<b>傳統蘋果塔</b>】<b>(tarte aux pommes traditionnelle)</b>(圖一)</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"> 2012年初剛到法國讀書時,與剛嫁到法國的天津大姊同住在Angers的一棟百年古蹟裡,傳統蘋果塔就是向她學的第一道法國甜點,當時的我與傑西姊姊、凱特每天埋首研究所課業東奔西忙,放鬆的假日時光偶有閒情,就能嚐上這道簡單又家常的法國甜點。至今,每每想不到要做什麼當飯後甜點時,腦中總會浮現傳統蘋果塔的畫面。</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirRndzWx8Ljn43_iGHzMSh4mMazJkMd9weOBOLP0KJGzMhrv8VbDjwXw3LWi-gMtZk2gDPw4z5Wnvf79ua3BwtYZtbYgwHDZfXOqncSsvFWuUOXPuHA_IrwsIhRYrIpqpoYkUb-dm3tsLY/s1600/tarte+aux+pommes+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirRndzWx8Ljn43_iGHzMSh4mMazJkMd9weOBOLP0KJGzMhrv8VbDjwXw3LWi-gMtZk2gDPw4z5Wnvf79ua3BwtYZtbYgwHDZfXOqncSsvFWuUOXPuHA_IrwsIhRYrIpqpoYkUb-dm3tsLY/s640/tarte+aux+pommes+3.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">(圖一)法國傳統蘋果塔(tarte aux pommes traditionnelle)</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="text-align: center;"><br /></span></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="text-align: center;">6-8人份 準備:20-30分鐘 烘焙</span><span style="text-align: center;">:40-50分鐘</span></span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">食材</span><span style="background-color: white; line-height: 18.2px; text-align: center;">:</span></span><br />
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<li><span style="font-family: "georgia" , "times new roman" , serif;">千層派皮(pâte feuilletée) 1張(圖二,<b>台北芝山站或高雄鼎山店家樂福買得到</b>)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">蘋果泥(compote aux pommes)或杏桃果醬(confiture abricot)5-6湯匙(可略)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">蘋果 4-5顆</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">細砂糖 4-5湯匙</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">奶油 6-8塊約2*2cm的小丁</span></span></li>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">(圖二)千層派皮(pâte feuilletée)與蘋果、砂糖、奶油丁的擺放</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;">烤模</span>:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"> ◇ 直徑28公分左右的花邊圓形烤盤(moule à tarte dentelée)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">步驟:</span><br />
<ol>
<li>蘋果洗淨後,削除果皮。</li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">取一蘋果,切成四等份後去除果核,或是先用去果核器(dénoyauteur fruit)去除後再切成四等份。再將每1/4片的蘋果對切成1/8片,最後再將每1/8片細切成三至四等份的薄片,其他四顆蘋果也依此步驟進行。所有的薄片放置一容器中備用。</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">取一圓型烤盤,平鋪上一張大小適中的烘焙用紙(家樂福買的千層派皮上已經附有一張)或是在烤模上薄薄擦上一層奶油。放上一張千層派皮後,用餐叉在派皮上平均叉上氣孔。</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">在派皮上平均抹一層薄蘋果泥或是杏桃果醬。(可略)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">烤箱以熱氣對流功能預熱180°C,並將烤網放置烤箱中間高度。</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">在蘋果泥或杏桃果醬上從外圈至內圈開始平鋪上蘋果薄片,有點重疊的方式堆疊,大約堆疊置中心是第三圈。</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">在蘋果片上平均地灑一層薄薄的砂糖,之後平均放上6-8塊奶油丁。</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">進烤箱烘焙約45-50分鐘,蘋果片邊緣有點烤至金黃就能出爐了,建議常溫品嚐唷!</span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">2.【<b>反烤蘋果塔</b>】<b>(</b></span><b style="font-family: georgia, "times new roman", serif;">tarte tatin</b><b style="font-family: georgia, "times new roman", serif;">)</b><span style="font-family: "georgia" , "times new roman" , serif;">(圖三)</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPJFyYPsxqgjpoU7CqmZkxi3psH5xdHD2b7NN2dimQi4OBd8CgP46LL7SQi6EeOd1RtRh6Ddl5fiBoGxxlNja5pYiuoAPojk55TG9F0ORUMa1nvovKKWJ3KeIQubEJDtX-I1trsBAUwIMg/s1600/tarte+tatin+Carl+Marletti+02.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPJFyYPsxqgjpoU7CqmZkxi3psH5xdHD2b7NN2dimQi4OBd8CgP46LL7SQi6EeOd1RtRh6Ddl5fiBoGxxlNja5pYiuoAPojk55TG9F0ORUMa1nvovKKWJ3KeIQubEJDtX-I1trsBAUwIMg/s320/tarte+tatin+Carl+Marletti+02.jpg" width="286" /></span></a></div>
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<tr><td style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipwufiG6uvIBWqGT7piicYza9CXFYKQW1x6j2hI_SoeOnWv7Pb8-tr5ix8NWoF0TQuaU5zB6azA_VuhPOjzaexBsRaUsLGKpuz_NadBbj2kHjC31hwacUDzxGhHqtT_eY4MmMN6UvZM8U3/s320/tarte+tatin+01.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">(圖三)左:<a href="http://www.teva.fr/emission-le_gateau_de_mes_reves/news-le_gateau_de_mes_reves/482212-la_recette_de_la_tarte_tatin.html" target="_blank"><b>食譜</b></a>來自法國知名甜點師傅</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Christophe MICHALAK的手作</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">反烤蘋果塔;右</span><span style="font-size: small;">:購自</span><span style="font-size: small;">巴黎五區</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">知名甜點店</span><span style="font-size: small;">Carl Marletti</span><span style="font-size: small;">的</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">反烤蘋果塔(tarte tatin)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"> 反烤蘋果塔是法國甜點史上一件美麗的錯誤。怎麼說呢?十九世紀末,於法國中部Loir et Cher省(41)的小鎮Lamotte-Beuvron,其經營家族旅館(Hôtel Tatin)的</span></span><span style="font-family: "georgia" , "times new roman" , serif;">Tatin</span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">姊妹</span></span><span style="font-family: "georgia" , "times new roman" , serif;"> ,大姊</span><span style="font-family: "georgia" , "times new roman" , serif;">Caroline在櫃台招呼旅客,小妹</span><span style="font-family: "georgia" , "times new roman" , serif;">Stéphanie負責廚房事務,一時疏忽沒發現已經放進烤箱的甜點只有蘋果沒有派皮,只好中途蓋上派皮,出爐時也等不及放涼,直接讓客人享用此即興創作的甜點,竟然出乎意料地獲得好評。二十世紀初,兩姊妹已高齡八十好幾,卻分別於1911與1917年失蹤,此反烤甜點卻就此在法國中部奧爾良至布爾日</span><span style="font-family: "georgia" , "times new roman" , serif;">(<span style="background-color: white;">d’Orléans à Bourges</span>)</span><span style="font-family: "georgia" , "times new roman" , serif;">一帶聲名大噪。儘管兩姊妹一直沒有將食譜公開於世,1926年Cornonsky出版的知名法國美食食譜書便收錄了名為《妲噹姊妹的反烤蘋果</span><span style="font-family: "georgia" , "times new roman" , serif;">塔》(<span style="background-color: white;">tarte des demoiselles Tatin</span></span><span style="font-family: "georgia" , "times new roman" , serif;">)甜點食譜。想進一步了解反烤蘋果塔的歷史典故與甜點做法,可以從</span><span style="font-family: "georgia" , "times new roman" , serif;">法國文化部與法國電視台FRANCE 3共同編製的法國<b>無形文化遺產</b>(Patrimoine culturel immatériel)</span><a href="http://www.patrimoinevivantdelafrance.fr/?mact=News,cntnt01,detail,0&cntnt01articleid=21&cntnt01returnid=24" style="font-family: georgia, "times new roman", serif;" target="_blank">法文短片</a><span style="font-family: "georgia" , "times new roman" , serif;">一探究竟。</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span><span style="font-family: "georgia" , "times new roman" , serif;"> 製作方面,這幾年來我在家試過幾種食譜,每一次悶軟蘋果的奶油用量都很大,直到上個月與室友一起去拜訪朋友Jonathan,學到另一種奶油用量少又省時的做法,這個<a href="https://chefmicheldumas.com/fr/tarte-tatin/" target="_blank"><b>食譜</b></a>也較容易操作,來自加拿大瘋狂廚師Michel DUMAS,他以做菜時的瘋狂率性聞名,像是把用過的鍋碗瓢盆往一旁丟或是切同一種食材用多把刀(點上方<b>食譜</b>二字有影片連結)。若想製作法國甜點大師Christophe MICHALAK的版本,食譜請參考圖三文字說明的連結。</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="text-align: center;">6-8人份 準備:20-30分鐘 熬煮:15-20分鐘 烘焙</span><span style="text-align: center;">:20分鐘</span></span></span></span></div>
<div style="font-family: "Times New Roman";">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">食材</span><span style="background-color: white; line-height: 18.2px; text-align: center;">:</span></span></span></div>
<ul style="font-family: "Times New Roman";"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">
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<li><span style="font-family: "georgia" , "times new roman" , serif;">酥餅派皮(pâte sablée) 1張(直徑約28公分,厚度1公分左右/<span style="font-family: "times new roman";">參閱</span><a href="http://why41000.blogspot.com/2015/04/tarte-au-citron.html" style="font-family: "Times New Roman";" target="_blank">檸檬塔篇</a>)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">蘋果(建議品</span><span style="font-family: "georgia" , "times new roman" , serif;">種偏酸的Canada或Reinette) 5-6顆</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">細砂糖 4-5湯匙</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">奶油 10-12條狀約2*4 cm的小丁</span></li>
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<div style="font-family: "Times New Roman";">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;">烤模</span>:</span></span></div>
<div style="font-family: "Times New Roman";">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"></span><br /></span></div>
<div style="font-family: "Times New Roman";">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"> ◇ 直徑26公分左右的平底鍋(可進烤箱烘焙材質/圖四)</span></span></div>
<div style="font-family: "Times New Roman";">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8DJ6Xm8VgaPxw_JaZxp3HrK7A-iIO_bbOHAvCd1pVh6yxvqIotajE8eh3_SbKe1fAA4C3Vg4bJZXNLB76URaO4ERk6SK5yW_9cCkSYqD4v74Phx80MVH96RgjaMGfDCbJDQFNB4tJs3iJ/s1600/tarte+tatin+a+la+poele.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8DJ6Xm8VgaPxw_JaZxp3HrK7A-iIO_bbOHAvCd1pVh6yxvqIotajE8eh3_SbKe1fAA4C3Vg4bJZXNLB76URaO4ERk6SK5yW_9cCkSYqD4v74Phx80MVH96RgjaMGfDCbJDQFNB4tJs3iJ/s400/tarte+tatin+a+la+poele.jpg" width="305" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">(圖四)可以進烤箱烘烤材質的平底鍋</span></td></tr>
</tbody></table>
<div style="font-family: "times new roman";">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">步驟:</span></span></div>
</div>
<ol style="font-family: "Times New Roman";">
<li>蘋果洗淨後,削除果皮。</li>
<span style="font-family: "georgia" , "times new roman" , serif;">
<li>取一蘋果,對切後去除果核,或是先用去果核器(dénoyauteur fruit)去除後再對切,其他蘋果也依此步驟進行,完成後放置一旁備用。</li>
<li>取一平底鍋,灑上一層厚約1.5-2公分的砂糖,其上再平均放滿奶油長條丁。接著在上方擺滿蘋果塊,擺放方式為碗狀,即凹底朝下、去除果核的平面朝上,一定要自行調整空間擺滿整個平底鍋。</li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">烤箱以熱氣對流功能預熱180°C,並將烤網放置烤箱中間偏低的高度。</span></li>
<li>以中火的方式熬煮焦糖與蘋果,待焦糖開始起泡變液態時,要不時轉動平底鍋以避免蘋果與焦糖黏底。之後轉中小火,仍不時左右轉動平底鍋,待焦糖已成金黃色澤後,即可關火。</li>
<li>取一酥餅派皮,將其平鋪在佈滿蘋果的平底鍋上,將派皮的邊緣輕壓入平底鍋緣,接著取一餐叉在派皮上搓幾個小氣孔。</li>
<li>進烤箱烘焙約20分鐘,酥餅派皮有點烤至金黃(圖四)就能出爐了。</li>
<li>在平底鍋上反蓋一大小適中的盤子,一手拿隔熱墊從上方壓緊盤子,另一手拿隔熱手套握平底鍋把手,一氣呵成反轉平底鍋將反烤蘋果塔轉至盤子上,再將平底鍋拿開即完成(圖五),熱熱吃或常溫品嚐都好!</li>
</span></ol>
</div>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJrxssl44QO5ieEst3CH8xHZ3dgCyHwPEY4K-m_FN0CwEJKgCNIrGXHXcLcLkn_zxvrdh6DUDuR6w8eVYQ-hLd1elLFLpgU5GS0tQYNYN7txwUp3WS0naLp8xfxGR3SxLNY05gaCbTZJ7n/s1600/17269587_10155187072555407_1355537086_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJrxssl44QO5ieEst3CH8xHZ3dgCyHwPEY4K-m_FN0CwEJKgCNIrGXHXcLcLkn_zxvrdh6DUDuR6w8eVYQ-hLd1elLFLpgU5GS0tQYNYN7txwUp3WS0naLp8xfxGR3SxLNY05gaCbTZJ7n/s400/17269587_10155187072555407_1355537086_o.jpg" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">(圖五)<a href="https://chefmicheldumas.com/fr/tarte-tatin/" target="_blank"><b>食譜</b></a>來自加拿大瘋狂廚師Michel DUMAS的手作反烤蘋果塔(tarte tatin)</span></td></tr>
</tbody></table>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">3.【<b>諾曼第蘋果塔</b>】<b>(</b></span></span><b style="font-family: georgia, "times new roman", serif;">tarte aux pommes normande</b><b style="font-family: georgia, "times new roman", serif;">)</b><span style="font-family: "georgia" , "times new roman" , serif;">(圖六)</span><br />
<b style="font-family: georgia, "times new roman", serif;"><br /></b>
<b style="font-family: georgia, "times new roman", serif;"><span style="font-weight: normal;"> 北法的諾曼第地區(Normandie)以滿山遍野的蘋果樹與牧牛聞名是法國家喻戶曉的事,以蘋果為基底的cidre蘋果酒(西北法的布列塔尼地區也以此聞名)、calvados白蘭地蒸餾酒、Camembert以牛奶熟成的康蒙貝爾白黴乳酪都是此地知名特產。因此,這裡蘋果塔所需的食材也跟他處不同,內餡加了法式鮮奶油(crème fraîche)、杏仁粉(poudre d'amandes),有更甚者是費工地加入一匙calvados蒸餾酒使其帶有諾曼地的文化認同感,出爐時的蘋果塔表面亦偏焦糖化!若要比較法國的三種蘋果塔,個人認為諾曼地的有如豐腴卻又帶點個性的鄰家大嬸,有她在不會餓到那種!</span></b><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmPaY3RXwgrO0V6kbHb-OkzKV4wRU5ryNsQnYqd0jLhJfLVZ7nsd7RnHEleHF_Zf6i038MVQ-D5OZoWcWr_7Sy9PvE9IweQzi3GCrIJCLAEz3R1MftprzZqoXQaHFK_mC81ZgUGKK3vJVU/s1600/17373166_10155208551320407_254739931_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="489" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmPaY3RXwgrO0V6kbHb-OkzKV4wRU5ryNsQnYqd0jLhJfLVZ7nsd7RnHEleHF_Zf6i038MVQ-D5OZoWcWr_7Sy9PvE9IweQzi3GCrIJCLAEz3R1MftprzZqoXQaHFK_mC81ZgUGKK3vJVU/s640/17373166_10155208551320407_254739931_o.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">(圖六)諾曼第蘋果塔(tarte aux pommes normande)</span></td></tr>
</tbody></table>
<b style="font-family: georgia, "times new roman", serif;"><span style="font-weight: normal;"><br /></span></b>
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="text-align: center;">6-8人份 準備:20-30分鐘 烘焙</span><span style="text-align: center;">:35-40分鐘</span></span></span><br />
<br />
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">食材</span><span style="background-color: white; line-height: 18.2px; text-align: center;">:</span></span><br />
<ul><span style="font-family: "georgia" , "times new roman" , serif;">
<li><span style="font-family: "georgia" , "times new roman" , serif;">酥餅派皮(pâte sablée) 1張(直徑約24-26公分,厚度1公分左右/<span style="font-family: "times new roman";">參閱</span><a href="http://why41000.blogspot.com/2015/04/tarte-au-citron.html" style="font-family: "Times New Roman";" target="_blank">檸檬塔篇</a>)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">蘋果(建議品</span><span style="font-family: "georgia" , "times new roman" , serif;">種偏酸的pink lady、Golden或Reinette) 2-3顆</span></li>
</span>
<li><span style="font-family: "georgia" , "times new roman" , serif;">全蛋 1.5顆</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">法式鮮奶油(crème fraîche épaisse) 75g</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">杏仁粉(poudre d'amandes) 50g</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">細砂糖 75g</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">香草糖精(sucre vanillé) 1/2包(約 5g)</span>(可略)</li>
<li>肉桂粉<span style="font-family: "georgia" , "times new roman" , serif;">(poudre cannelle) 1小搓(約 1g)</span>(可略)</li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">糖粉(sucre glace) 適量</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">奶油 塗抹烤模底用</span></li>
</ul>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;">烤模</span>:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"></span><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"> ◇ 直徑22</span>-<span style="font-family: "georgia" , "times new roman" , serif;">2</span>4公分左右的花邊圓形烤盤(moule à tarte dentelée)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">步驟:</span></span><br />
<b style="font-family: georgia, "times new roman", serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-weight: normal;"></span></b><br />
<ol><span style="font-family: "georgia" , "times new roman" , serif;">
<li><span style="font-family: "georgia" , "times new roman" , serif;">蘋果洗淨後,削除果皮。</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">將蘋果切成四等份後去除果核,或是先用去果核器(dénoyauteur fruit)去除後再切成四等份。再將每1/4片的蘋果對切成1/8片,所有的蘋果片放置一容器中備用。</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">取一偏大的沙拉碗,加入全蛋、細砂糖、香草糖精、杏仁粉、法式鮮奶油、肉桂粉後,攪拌均勻(圖七)。(家裡剛好有整顆的杏仁,我直接用多功能料理機把它們打碎成杏仁粉,因為帶有杏仁原本的褐色表皮,所以成品顏色偏深。)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT852wyH4S2syXWVK3nXwnCaHjxOZy_ztGpaALehsK4b9AsZgPOVX2USndkD6ZQ1TwLk5o34JurHLkB2xYdIQhNMqAg4QYCQeTgOrP2DDT5Wm1NyteZpNbSIzCNj5YDlHdOpU1U34w8-lO/s1600/tarte+aux+pommes+normande+7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT852wyH4S2syXWVK3nXwnCaHjxOZy_ztGpaALehsK4b9AsZgPOVX2USndkD6ZQ1TwLk5o34JurHLkB2xYdIQhNMqAg4QYCQeTgOrP2DDT5Wm1NyteZpNbSIzCNj5YDlHdOpU1U34w8-lO/s640/tarte+aux+pommes+normande+7.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">(圖七)蘋果塔內餡</span></td></tr>
</tbody></table>
</span></li>
<li>烤箱以熱氣對流功能預熱200°C,並將烤網放置烤箱中間偏低的高度。</li>
<li>取一圓型烤模,在烤模底薄薄擦上一層奶油。放上一張酥餅派皮後,用餐叉在派皮上平均叉上氣孔。</li>
<li>將杏仁鮮奶油糊倒入,接著依自己的喜好擺放蘋果片(圖八)。<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPsEebZc0hdwuWqCADZojzhemEKaRThUa6eDx6MyfW7wCZMcE8wJFKmgVRZGN0khnLgOKTb-gxNIZcrXd2DWU7QMRDljN57HxzxFePjlL4Z2KnuyukAmwVTkNuAzokTXre3nBvlVvOu-Hc/s1600/tarte+aux+pommes+normande+8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPsEebZc0hdwuWqCADZojzhemEKaRThUa6eDx6MyfW7wCZMcE8wJFKmgVRZGN0khnLgOKTb-gxNIZcrXd2DWU7QMRDljN57HxzxFePjlL4Z2KnuyukAmwVTkNuAzokTXre3nBvlVvOu-Hc/s640/tarte+aux+pommes+normande+8.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">(圖八)先倒內餡再放蘋果片</span></td></tr>
</tbody></table>
</li>
<li>將蘋果塔放進烤箱並同時將烤箱溫度降至180°C,烘焙約35-40分鐘,蘋果片與內餡表層呈現焦糖化即能出爐,建議蘋果塔還溫溫的時候脫模,品嚐前再灑上薄薄一層糖粉(圖九),或<span style="text-align: center;">學諾曼第的法國人舀一匙法式鮮奶油在盤上一起享用</span>!</li>
</span></ol>
<span style="font-family: "georgia" , "times new roman" , serif;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBO321te7oPZOU4d2GDbvSY3GwRyNMsTbExGbzPA88RxVqRtcI-SsRu-P3NROV0uS8ko1Uc2aSMaNJQzds8zur_LACNftkPgd0joe31LHtPhdK9houAiHp08dVENGowzBw8mSztkok4TZN/s1600/17408490_10155208551370407_1697736282_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="568" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBO321te7oPZOU4d2GDbvSY3GwRyNMsTbExGbzPA88RxVqRtcI-SsRu-P3NROV0uS8ko1Uc2aSMaNJQzds8zur_LACNftkPgd0joe31LHtPhdK9houAiHp08dVENGowzBw8mSztkok4TZN/s640/17408490_10155208551370407_1697736282_o.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">(圖九)表層灑上糖粉的諾曼第蘋果塔(tarte aux pommes normande),也可以學諾曼第的法國人舀一匙法式鮮奶油在盤上一起享用。</span></td></tr>
</tbody></table>
</span><br />
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span></div>
Hsin Yehhttp://www.blogger.com/profile/03529509155386310671noreply@blogger.com0tag:blogger.com,1999:blog-1199927216953745468.post-50300702318173924312016-09-18T17:01:00.000+08:002017-03-06T00:39:30.429+08:00巴黎甜點店—從右岸百年風華到左岸渡輪街百家爭鳴<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; line-height: normal;"><span style="background-color: white;">本</span><span style="background-color: white; text-align: -webkit-center;">文</span><span style="background-color: white; text-align: -webkit-center;">刊</span><span style="background-color: white; line-height: 22.6667px; text-indent: -64px;">登</span><span style="background-color: white;">於</span><span style="background-color: white;">中法文化教育基金會</span>「<span style="background-color: whitesmoke;"><b><a href="http://fondation.ehosting.com.tw/in_8_pariscope35.htm" target="_blank">巴黎視野</a></b></span>」<span style="background-color: white; text-align: -webkit-center;">刊</span>物(<span style="background-color: white; text-align: -webkit-center;">第三十五期 / 105年6月</span>)</span><span style="background-color: white; font-family: "georgia" , "times new roman" , serif; line-height: normal; text-align: -webkit-center;">閱讀</span><a href="http://fondation.ehosting.com.tw/P35-06-%E5%B7%B4%E9%BB%8E%E7%94%9C%E9%BB%9E%E5%BA%97%E2%94%80%E5%BE%9E%E5%8F%B3%E5%B2%B8%E7%99%BE%E5%B9%B4%E9%A2%A8%E8%8F%AF%E5%88%B0%E5%B7%A6%E5%B2%B8%E6%B8%A1%E8%BC%AA%E8%A1%97%E7%99%BE%E5%AE%B6%E7%88%AD%E9%B3%B4.pdf" target="_blank">PDF內文</a><b><span lang="ZH-TW"><span style="color: #990000;"><br /></span></span></b></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b><span lang="ZH-TW"><span style="color: #990000;"><br /></span></span></b></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b><span lang="ZH-TW"><span style="color: #990000;">(一)巴黎右岸老祖母級的甜點精華</span></span></b><b><o:p></o:p></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="ZH-TW">許多法國甜點最早是由於皇室聯姻而傳入</span><span lang="ZH-TW">,</span><span lang="ZH-TW">最知名的莫過於義大利甜點師傅跟隨下嫁法王亨利二世的凱薩琳麥迪奇</span><span lang="ZH-TW">(</span>Catherine de Médicis, 1519-1589<span lang="ZH-TW">)</span><span lang="ZH-TW">到法國來。不僅於此</span><span lang="ZH-TW">,</span><span lang="ZH-TW">根據巴黎</span>Stohrer<span lang="ZH-TW">甜點店官方陳述</span><span lang="ZH-TW">,</span>1725<span lang="ZH-TW">年</span><span lang="ZH-TW">,</span><span lang="ZH-TW">波蘭國王</span>Stanislas <span style="background: white; line-height: 150%;">Leszczynska</span><span lang="ZH-TW" style="background: white; line-height: 150%;">當時亦是</span><span lang="ZH-TW">法國東北洛林</span><span lang="ZH-TW">(</span>Lorraine<span lang="ZH-TW">)</span><span lang="ZH-TW">地區的公爵</span><span lang="ZH-TW">,</span><span lang="ZH-TW">他的女兒</span><span style="background: white; line-height: 150%;">Marie Leszczynska</span><span lang="ZH-TW">嫁給法王路易十五</span><span lang="ZH-TW">(</span>Louis XV<span lang="ZH-TW">),</span><span lang="ZH-TW">同樣地</span><span lang="ZH-TW">,</span><span lang="ZH-TW">熱愛甜點的波蘭公主也把國王的甜點師傅</span>Nicolas
Stohrer<span lang="ZH-TW">一併帶到凡爾賽宮</span><span lang="ZH-TW">,</span><span lang="ZH-TW">此時甜點多為宮廷御用。隨著歷史的推展演進,法國開始有了專門的糕餅行會(</span><span lang="EN-US">corporation des pâtissiers</span><span lang="ZH-TW">),商業越趨興盛,爾後便有甜點店的創立。這位御用師傅亦創立自我品牌,</span><span lang="EN-US">1730</span><span lang="ZH-TW">年,甜點師傅</span><span lang="EN-US">Stohrer</span><span lang="ZH-TW">便在巴黎第二區舊市場(</span><span lang="EN-US">les Halles</span><span lang="ZH-TW">)附近經營以自身為名甜點店</span><span lang="EN-US">Stohrer</span><span lang="ZH-TW">,是至今在巴黎現存最早的甜點店(現址為</span><span lang="EN-US" style="background: white; line-height: 150%;">51, rue Montorgueil</span><span style="background: white; line-height: 150%;">, 75002</span><span lang="ZH-TW">)。</span><span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="ZH-TW">店內著名甜點為萊姆巴巴(</span><span lang="EN-US">baba au rhum</span><span lang="ZH-TW">)與愛之井(</span><span lang="EN-US">puits d’amour</span><span lang="ZH-TW">),萊姆巴巴為浸泡過</span><span lang="ZH-TW">萊姆</span><span lang="ZH-TW">酒糖漿的蛋糕。緣由是熱愛甜點但牙齒不好的波蘭國王</span><span lang="EN-US">Stanislas</span><span lang="ZH-TW">無法品嚐偏硬的亞爾薩斯地區咕咕霍夫奶油蛋糕,於是甜點師傅</span><span lang="EN-US">Stohrer</span><span lang="ZH-TW">便將咕咕霍夫蛋糕浸泡萊姆酒,方便國王品嚐。有一說是國王認為甜點形狀好似波蘭老祖母所穿的蓬蓬裙,於是取自祖母(波蘭文</span><span lang="EN-US">babcia</span><span lang="ZH-TW">)的近似音</span><span lang="EN-US">baba</span><span lang="ZH-TW">來命名,另一說則是跟《一千零一夜》的故事主角阿里巴巴有關。</span><span lang="EN-US">1864</span><span lang="ZH-TW">年,知名畫家</span><span lang="EN-US">Paul Baudry</span><span lang="ZH-TW">被邀請來重新裝飾老店的建築外觀,百年老店自此保存至今。</span><span lang="EN-US" style="line-height: 150%;">1992</span><span lang="ZH-TW" style="line-height: 150%;">年,巴黎市政府在席哈克總統(</span><span lang="EN-US" style="line-height: 150%;">J</span><span style="line-height: 150%;">acques </span><span lang="EN-US" style="line-height: 150%;">Chirac</span><span lang="ZH-TW" style="line-height: 150%;">)時期還下令為市內</span><span lang="EN-US" style="line-height: 150%;">767</span><span lang="ZH-TW" style="line-height: 150%;">個古蹟設立「巴黎歷史」立牌(</span><span lang="EN-US" style="background: white; line-height: 150%;">panneaux
« Histoire de Paris »</span><span lang="ZH-TW" style="line-height: 150%;">)用文字介紹過去史實,強化地景印象,而</span><span lang="EN-US" style="line-height: 150%;">Stohrer</span><span lang="ZH-TW" style="line-height: 150%;">門外的立牌就是其中之一(圖一)。直至今日,屬於私有的甜點老店</span><span lang="EN-US" style="line-height: 150%;">Stohrer</span><span lang="ZH-TW" style="line-height: 150%;">仍依循過去傳統的生活方式使用並保存著,保有其活性的社會角色,並彰顯其文化資產的原有價值,穩固其甜點文化觀光地景的真實性。</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="ZH-TW">(圖一)</span><span style="line-height: 115%;">Stohrer</span><span lang="ZH-TW" style="line-height: 115%;">門外的「巴黎歷史」立牌</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="ZH-TW"> </span><span lang="EN-US">1789</span><span lang="ZH-TW">年法國大革命之後,許多皇室廚師與甜點師傅紛紛散落巴黎各處,諸多為了生計而開店營業,</span><span lang="EN-US">19</span><span lang="ZH-TW">世紀初,最知名的甜點師傅非</span><span lang="EN-US">Marie-Antonin Carême</span><span lang="ZH-TW">莫屬,他於歌劇院附近開設了名為</span><span lang="EN-US">Pâtisserie de la Rue de la Paix</span><span lang="ZH-TW">的甜點店(現址為</span><span lang="EN-US">21, rue de la paix, 75002</span><span lang="ZH-TW">),以大型裝飾蛋糕(</span><span lang="EN-US">pièces montées</span><span lang="ZH-TW">)(圖二)著稱,傳統以許多小圓泡芙為主裝飾,以尖塔為形,他並將這有美感的產品展示於玻璃櫥窗前,經過的人們多佇足欣賞,這也是之後甜點店多將甜點展示於玻璃櫥窗或櫃檯給客人欣賞的先鋒,而這家甜點店一直維持到</span><span lang="EN-US">1813</span><span lang="ZH-TW">年。</span><span lang="EN-US"><o:p></o:p></span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="ZH-TW" style="font-size: 11pt; line-height: 115%;">(圖二)</span><span lang="ZH-TW" style="font-size: 11pt; line-height: 115%;">大型裝飾蛋糕(</span><span style="font-size: 11pt; line-height: 115%;">pièces montées</span><span lang="ZH-TW" style="font-size: 11pt; line-height: 115%;">)</span></span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="ZH-TW">此外,從</span><span lang="EN-US">1682</span><span lang="ZH-TW">年開始就連續四代擔任法國國王路易十四、路易十五、路易十六「御口官」(</span><span lang="EN-US">officier de bouche</span><span lang="ZH-TW">)的</span><span lang="EN-US">Dalloyau</span><span lang="ZH-TW">家族(始自</span><span lang="EN-US">Charles
Dalloyau</span><span lang="ZH-TW">),為了因應法革造成的社會型態改變與演進,也為了延續作為御用廚師的家族歷史,第二代繼承者</span><span lang="EN-US">Jean-Baptiste Dalloyau</span><span lang="ZH-TW">於</span><span lang="EN-US">1802</span><span lang="ZH-TW">年在巴黎政商名流流連之處</span><span lang="EN-US">Faubourg-Saint-Honoré</span><span lang="ZH-TW">路上創立了第一家以</span><span lang="EN-US">Dalloyau</span><span lang="ZH-TW">為名的甜點美食之家(</span><span lang="EN-US">101, rue du Faubourg
Saint-Honoré, 75008</span><span lang="ZH-TW">),吸引客源皆為中產階級與皇室之輩,並開啟外帶服務之首。至今仍為經典且熱潮傳至日本、台灣的甜點歌劇院(</span><span lang="EN-US">Opéra</span><span lang="ZH-TW">)(圖三),是第三代繼承者</span><span lang="EN-US">Cyriaque Gavillon</span><span lang="ZH-TW">於</span><span lang="EN-US">1955</span><span lang="ZH-TW">年的創作,以三層杏仁海綿蛋糕(</span><span lang="EN-US">biscuit Joconde</span><span lang="ZH-TW">)為主的長方型甜點,這三層分別浸以咖啡糖漿、咖啡奶油餡、巧克力甘納許於上,最後在頂端棲以一層如鏡面般的黑巧克力glaçage,其妻子以</span><span lang="EN-US">Opéra</span><span lang="ZH-TW">命名,作為向曾在店內的一位女舞者致敬。第四代繼承者</span><span lang="EN-US">Nadine
Gavillon Bernardé</span><span lang="ZH-TW">為了兼具歷史氛圍且與時共進,她在</span><span lang="EN-US">2005</span><span lang="ZH-TW">年接受</span><span lang="EN-US">alive</span><span lang="ZH-TW">優生活雜誌專訪時曾道出:「我每年都會親自去看服裝展與織品展,感受一下今年流行的線條、顏色、質感的趨勢。所以</span><span lang="EN-US">Dalloyau</span><span lang="ZH-TW">即使有兩百多年歷史,產品還是那麼的時尚!」</span><span lang="EN-US">2007</span><span lang="ZH-TW">年,法國政府甚至頒發</span><span lang="EN-US">Dalloyau</span><span lang="ZH-TW">國家遺產獎項</span><span lang="EN-US">EPV</span><span lang="ZH-TW">,即「活的遺產企業」(</span><span lang="EN-US">Entreprise du Patrimoine Vivant</span><span lang="ZH-TW">),以表揚他們世代為法國卓越工藝長久以來的努力。</span><span lang="EN-US"><o:p></o:p></span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="ZH-TW" style="font-size: 11pt; line-height: 115%;">(圖三)</span><span style="font-size: 11pt; line-height: 115%;">Dalloyau</span><span lang="ZH-TW" style="font-size: 11pt; line-height: 115%;">的歌劇院蛋糕(</span><span style="font-size: 11pt; line-height: 115%;">opéra</span><span lang="ZH-TW" style="font-size: 11pt; line-height: 115%;">)</span></span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US">19</span><span lang="ZH-TW">世紀末,巴黎因為奧斯曼公爵(</span><span lang="EN-US">Baron Haussmann</span><span lang="ZH-TW">)為其都市地景改頭換面的「大工程」(</span><span lang="EN-US">les grands travaux</span><span lang="ZH-TW">),許多店家也跟上這股運動而賦予其建築裝潢嶄新面貌,百年的馬卡龍創始老店</span><span lang="EN-US">Ladurée</span><span lang="ZH-TW">就是其中之一。由</span><span lang="EN-US">Louis Ernest Ladurée</span><span lang="ZH-TW">創於</span><span lang="EN-US">1862</span><span lang="ZH-TW">年,一開始在巴黎</span><span lang="EN-US">Royale</span><span lang="ZH-TW">街上只是一家麵包店(</span>18, r<span lang="EN-US">ue Royale, 75008</span><span lang="ZH-TW">),因為「大工程」這個契機與誘因,</span><span lang="EN-US">Ladurée</span><span lang="ZH-TW">在</span><span lang="EN-US">1871</span><span lang="ZH-TW">年轉型為以甜點為主,麵包為輔的甜點沙龍,並在當時邀請知名畫家</span><span lang="EN-US">Jules Cheret</span><span lang="ZH-TW">為</span><span lang="EN-US">Ladurée</span><span lang="ZH-TW">在</span><span lang="EN-US">Royale</span><span lang="ZH-TW">街的總店裝飾與作畫,尤其天花板的天使與仙女圖有梵諦岡西斯汀教堂與巴黎歌劇院的影子。因為大工程所帶來的嶄新面貌,巴黎城市儼然成為整座露天博物館,再加上從</span><span lang="EN-US">1889</span><span lang="ZH-TW">年開始的巴黎萬國博覽會(</span><span lang="EN-US">l’Exposition Universelle</span><span lang="ZH-TW">),艾菲爾鐵塔、火車頭改建的奧賽美術館等龐大建築物的誕生,吸引前所未有的人潮湧入巴黎,人們喜愛戶外娛樂與活動的程度超越過去。這時,女孩子們也變得熱愛公共場合,認識新朋友,文藝氣息濃厚的咖啡館與甜點鋪結合而成的甜點茶沙龍(</span><span lang="EN-US">salon de thé</span><span lang="ZH-TW">)(圖四)就在</span><span lang="EN-US">Ernest Ladurée</span><span lang="ZH-TW">夫人的靈光乍現下</span><span lang="ZH-TW">於</span><span lang="ZH-TW">巴黎問世。</span><span lang="EN-US"><o:p></o:p></span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="ZH-TW" style="font-size: 11pt; line-height: 115%;">(圖四)巴黎最早的茶沙龍</span><span lang="ZH-TW" style="font-size: 11pt; line-height: 115%;">(</span><span style="font-size: 11pt; line-height: 115%;">salon de thé</span><span lang="ZH-TW" style="font-size: 11pt; line-height: 115%;">)Ladurée</span></span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="ZH-TW">爾後,</span><span lang="EN-US">1903</span><span lang="ZH-TW">年,正值法國美好年代(</span><span lang="EN-US">Belle Époque</span><span lang="ZH-TW">),奧地利甜點商</span><span lang="EN-US">Antoine Rumpelmayer</span><span lang="ZH-TW">在巴黎創立了知名的甜點茶沙龍</span><span lang="EN-US">Angelina</span><span lang="ZH-TW">,為了向其媳婦</span><span lang="EN-US">Angelina</span><span lang="ZH-TW">致意而創,建築風格保留美好時代優雅華美的樣式。座落在第一區</span><span lang="EN-US">Rivoli</span><span lang="ZH-TW">的拱廊街上(</span><span lang="EN-US">226, rue de Rivoli, 75001</span><span lang="ZH-TW">),杜樂麗花園旁。從開業至今的這一百多年期間,一直是皇室貴族與文人墨客聚會的場所,舉凡文學家普魯斯特(</span><span lang="EN-US">Marcel Proust</span><span lang="ZH-TW">)或是時尚教主香奈兒(</span><span lang="EN-US">Coco Chanel</span><span lang="ZH-TW">),皆是座上賓。百年來著名的店內甜點與飲品是蒙布朗(</span><span lang="EN-US">Mont Blanc</span><span lang="ZH-TW">)與熱巧克力(</span>chocolat
chaud<span lang="ZH-TW">)(圖五),至今,無論是巴黎當地人或是國際觀光客皆來朝聖,每日座無虛席。美好年代的歷史建築、歷史名人的留連足跡、百年經典甜品風味,這些都是</span><span lang="EN-US">Angelina</span><span lang="ZH-TW">這百年老店每日吸引賓客蜂擁而至之因。</span><o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="ZH-TW" style="font-size: 11pt; line-height: 115%;">(圖五)</span><span style="font-size: 11pt; line-height: 115%;">Angelina</span><span lang="ZH-TW" style="font-size: 11pt; line-height: 115%;">百年來著名的熱巧克力(</span><span style="font-size: 11pt; line-height: 115%;">chocolat
chaud</span><span lang="ZH-TW" style="font-size: 11pt; line-height: 115%;">)</span></span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="ZH-TW">這些右岸百年甜點老店至今仍在(圖六),因為其背後故事與法國歷史的連結而使其地位不凡,進而今日仍有絡繹不絕的人潮慕名而來消費,使巴黎甜點店成為一種特殊的人文地景。</span></span></div>
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(圖六)巴黎右岸百年甜點老店</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #990000;"><b><span lang="ZH-TW">(二)渡輪街</span></b><b>—</b><b><span lang="ZH-TW">另一條巴黎左岸的甜點動脈</span></b></span><b><span lang="EN-US"><o:p></o:p></span></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="ZH-TW">見證了右岸老祖母級的歲月風霜,巴黎左岸如雨後春筍般林立的甜點新秀,亦出色誘人,享譽國際的非第六區甜點之神</span>Pierre Hermé<span lang="ZH-TW">莫屬(即</span>Saint
Germain des Près<span lang="ZH-TW">地鐵站附近)。一個月前,我又隻身前往巴黎拜訪友人兼再訪幾家甜點新秀,一路從艾菲爾鐵塔那一帶漫步至塞納河左岸渡輪街地鐵站。在巴黎觀光漫遊,晃過兩、三條街就有一家甜點店,這已經沒有什麼好驚訝的了!心想四、五年前,這裡有兩、三家造訪過的知名甜點店,想與友人再訪。卻一邊走著,一邊被新座落於此街的甜點店數量嚇到,一條龍般從街頭延伸到巷尾。連忙拉著一旁幾年前曾在巴黎進修甜點的友人說:「妳看,</span><span lang="EN-US">J</span>acques Genin<span lang="ZH-TW">也來這裡開了分店</span> !<span lang="ZH-TW">」就在這家精品甜點分店隔壁竟然連著另外一家,「太扯了,我們才說要去龐畢度中心附近嚐女甜點師傅開的</span>Des Gâteaux et du Pain<span lang="ZH-TW">,這裡就新開了一家</span> !<span lang="ZH-TW">」這兩年是怎麼回事?精品甜點店全都擠進這條小街了。</span><span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="ZH-TW">渡輪街(</span><span lang="EN-US">rue du bac</span><span lang="ZH-TW">)的興建起源於十六世紀中期,亨利二世為了從左岸運輸石塊至塞納河右岸以興建當時的杜樂麗宮而設,因此將這綿延一公里左右、寬僅有</span><span lang="EN-US">20</span><span lang="ZH-TW">公尺的小窄街取名為渡輪(</span><span lang="EN-US">bac</span><span lang="ZH-TW">),當時連繫渡輪街與右岸密特朗碼頭的皇家橋(</span>Pont Royal<span lang="ZH-TW">)尚未興建。十七世紀至十九世紀末,這條街充斥著貴族政要與文人雅士宅邸,屬上流階級社區,甚至法國經典甜點千層派的創始店就是在這條小街的</span><span lang="EN-US">28</span><span lang="ZH-TW">號誕生,</span>1867<span lang="ZH-TW">年,</span><span lang="ZH-TW">由當時知名的甜點師傅</span><span lang="EN-US" style="background: white;">Adolphe Seugnot</span><span lang="ZH-TW">所創。今日,這條以家居精品聞名的小街,亦因許多甜點師傅、巧克力師傅的進駐點綴更顯亮眼,無論是百年老店亦或甜點新秀都想於此小徑分一杯羹。甚至管轄此區的第七區政府</span><span lang="ZH-TW" style="line-height: 150%;">(</span><span lang="EN-US" style="background: white; line-height: 150%;">la Mairie du 7ème</span><span lang="ZH-TW" style="line-height: 150%;">)見此街漸漸成為巴黎其中一條最美的甜點與巧克力櫥窗,於去年開始於六月中與發想此活動的創辦人</span><span lang="EN-US" style="background: white; line-height: 150%;">Florence Mazo Koenig</span><span lang="ZH-TW" style="background: white; line-height: 150%;">、</span><span lang="ZH-TW" style="line-height: 150%;">商家們共同舉辦「渡輪街甜味週」(</span><span lang="EN-US" style="line-height: 150%;">Bac Sucr</span><span style="line-height: 150%;">é</span><span lang="ZH-TW" style="line-height: 150%;">)的活動,包括甜點教學工作坊、甜點優惠活動、幼兒甜點遊戲等等,以連繫、活絡此區居民、外來遊客與甜點商家的彼此交流,今年的「渡輪街甜味週」活動也即將於六月</span><span lang="EN-US" style="line-height: 150%;">15-19</span><span lang="ZH-TW" style="line-height: 150%;">日展開。到底是哪些賣弄甜味的商家,獨佔一隅,亦或如曹操的戰艦</span><span style="line-height: 150%;">—</span><span lang="ZH-TW" style="line-height: 150%;">首尾相連,形形色色招蜂引蝶而使渡輪街成為甜點迷採蜜的朝聖之路呢?</span><span style="line-height: 150%;"><o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="ZH-TW" style="line-height: 150%;">依序從街頭(靠近塞納河皇家橋與奧賽美術館一側)至巷尾(靠近巴比倫路與同名地鐵站一側),約莫有十三家(圖七),各個大有來頭,就讓我挑選數家從街頭說起吧!</span><span style="line-height: 150%;"><o:p></o:p></span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="ZH-TW" style="font-size: 11pt; line-height: 115%;">(圖七)巴黎左岸渡輪街(</span><span style="font-size: 11pt; line-height: 115%;">rue du bac</span><span lang="ZH-TW" style="font-size: 11pt; line-height: 115%;">)的甜點奇景</span></span></td></tr>
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<b><span style="line-height: 150%;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #0b5394;">MAISON KAYSER</span><o:p></o:p></span></span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 150%;">18, rue du bac,
75007</span><span lang="ZH-TW" style="line-height: 150%;">(休一)</span><span style="line-height: 150%;"><o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 150%;"> </span><span lang="ZH-TW" style="line-height: 150%;">這個來自法國東北甜點之鄉</span><span style="line-height: 150%;">—</span><span lang="ZH-TW" style="line-height: 150%;">亞爾薩斯</span><span style="line-height: 150%;">—</span><span lang="ZH-TW" style="line-height: 150%;">的</span><span style="line-height: 150%;">Kayser</span><span lang="ZH-TW" style="line-height: 150%;">家族,歷代皆從事麵包師傅一職,今日已是第六代。而</span><span style="line-height: 150%;">Eric Kayser</span><span lang="ZH-TW" style="line-height: 150%;">在巴黎第五區開設第一家職人麵包店(</span><span style="background: white; line-height: 150%;">boulangerie
artisanale</span><span lang="ZH-TW" style="line-height: 150%;">)至今以二十年,足跡遍及世界,東京、台北亦有其分店。他的維也納甜麵包(</span><span lang="EN-US" style="background: white; line-height: 150%;">viennoiseries</span><span lang="ZH-TW" style="line-height: 150%;">),像是最普遍的可頌(</span><span style="line-height: 150%;">croissant</span><span lang="ZH-TW" style="line-height: 150%;">)與葡萄蝸牛捲麵包(</span><span style="line-height: 150%;">pain au raisin</span><span lang="ZH-TW" style="line-height: 150%;">),絕對是在巴黎享用早餐的首選之一,想起好幾年前有好友從美國紐約與英國約克來訪時,美好的巴黎早晨就是與女孩們一同前往渡輪街的</span><span style="line-height: 150%;">Maison Kayser</span><span lang="ZH-TW" style="line-height: 150%;">(圖八),在室內一隅慢慢享用著蓬鬆酥脆的可頌、啜飲著熱咖啡,再漫步至轉角的奧賽美術館賞畫。這裡亦販售天然酵母麵包(</span><span style="line-height: 150%;">pain au levain</span><span lang="ZH-TW" style="line-height: 150%;">)或無麸質麵包(</span><span style="line-height: 150%;">pain sans
gluten</span><span lang="ZH-TW" style="line-height: 150%;">)唷!</span><span style="line-height: 150%;"><o:p></o:p></span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="ZH-TW" style="font-size: 12pt; line-height: 115%;">(圖八)歷經第六代的知名法國麵包坊</span><span style="font-size: 12pt; line-height: 115%;">Eric Kayser</span></span></td></tr>
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<b><span style="line-height: 150%;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #0b5394;">ATELIER JOËL ROBUCHON</span><o:p></o:p></span></span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 150%;">5, rue Montalembert,
75007</span><span lang="ZH-TW" style="line-height: 150%;">(無休)</span><span style="line-height: 150%;"><o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 150%;"> </span><span lang="ZH-TW" style="line-height: 150%;">星級主廚</span><span style="line-height: 150%;">Joël Robuchon</span><span lang="ZH-TW" style="line-height: 150%;">的法式餐酒館,外觀是低調的奢華、室內卻營造出熱鬧共享的拉丁美洲氛圍,顧客不僅饗有精緻佳餚,透過公開廚房親眼欣賞主廚的廚藝秀亦是一大亮點。在此用餐,口袋的小朋友可要準備好啊!</span><span lang="EN-US" style="line-height: 150%;"><o:p></o:p></span></span></div>
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<b><span style="line-height: 150%;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #0b5394;">PIERRE MARCOLINI</span><o:p></o:p></span></span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 150%;">78, rue du bac,
75007</span><span lang="ZH-TW" style="line-height: 150%;">(休日)</span><span style="line-height: 150%;"><o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 150%;"> </span><span lang="ZH-TW" style="line-height: 150%;">比利時家喻戶曉的巧克力師傅及世界甜點冠軍得主,</span><span style="line-height: 150%;">Pierre Marcolini</span><span lang="ZH-TW" style="line-height: 150%;">的巧克力專賣店已遍佈國際各大城市。除了擔任法國知名甜點技藝實競節目《誰是下一位甜點大師接班人?》(</span><span lang="EN-US" style="background: white; line-height: 150%;">Qui sera le prochain grand
pâtissier?</span><span lang="ZH-TW" style="background: white; line-height: 150%;">)</span><span lang="ZH-TW" style="line-height: 150%;">的主要評審外,他亦被法國《費加洛》雜誌評選為</span><span style="line-height: 150%;">2016</span><span lang="ZH-TW" style="line-height: 150%;">巴黎五大巧克力師傅之一,他的極其方正委內瑞拉產地級</span><span style="line-height: 150%;">Chuao</span><span lang="ZH-TW" style="line-height: 150%;">黑巧克力片單品(</span><span style="line-height: 150%;">Chuao du Venezuela grand cru</span><span lang="ZH-TW" style="line-height: 150%;">)出色亮眼。</span><span style="line-height: 150%;"><o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="ZH-TW" style="line-height: 150%;"><br /></span></span></div>
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<b><span style="line-height: 150%;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #0b5394;">CHAPON</span><o:p></o:p></span></span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 150%;">69, rue du bac,
75007</span><span lang="ZH-TW" style="line-height: 150%;">(無休)</span><span style="line-height: 150%;"><o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 150%;"> </span><span lang="ZH-TW" style="line-height: 150%;">八零年代曾於英國白金漢宮擔任女皇的御用冰淇林師傅,而後成為巴黎最佳的巧克力師傅之一,其巧克力慕斯與榛果巧克力尤為知名。</span><span style="line-height: 150%;"><o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="ZH-TW" style="line-height: 150%;"><br /></span></span></div>
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<b><span style="line-height: 150%;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #0b5394;">DALLOYAU</span><o:p></o:p></span></span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 150%;">63, rue de
Grenelle, 75007</span><span lang="ZH-TW" style="line-height: 150%;">(無休)</span><span style="line-height: 150%;"><o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="ZH-TW" style="line-height: 150%;"><br /></span></span></div>
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<b><span style="line-height: 150%;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #0b5394;">JACQUES GENIN</span><o:p></o:p></span></span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 150%;">27, rue de Varenne,
75007</span><span lang="ZH-TW" style="line-height: 150%;">(休日一)</span><span style="line-height: 150%;"><o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 150%;"> Jacques Genin</span><span lang="ZH-TW" style="line-height: 150%;">是法國巧克力界的奇才之一,其檸檬塔被法國《費加洛》雜誌評選為</span><span style="line-height: 150%;">2009</span><span lang="ZH-TW" style="line-height: 150%;">巴黎第一,與第五區的</span><span style="line-height: 150%;">Carl Marletti</span><span lang="ZH-TW" style="line-height: 150%;">齊名;起士蛋糕評選為</span><span style="line-height: 150%;">2012</span><span lang="ZH-TW" style="line-height: 150%;">巴黎第二。熱巧克力、焦糖糖果、水果軟糖亦榜上有名,個人則獨鍾聖歐諾黑焦糖巧克力泡芙千層(</span><span style="line-height: 150%;">Saint Honoré</span><span lang="ZH-TW" style="line-height: 150%;">)。充滿現代感與明亮簡潔的店面為其風格(圖九)。</span><span style="line-height: 150%;"><o:p></o:p></span></span></div>
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<span lang="ZH-TW" style="font-size: 12pt; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">(圖九)精品甜點巧克力店</span></span><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Jacques Genin</span><span style="font-family: "times new roman" , serif;"><o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="ZH-TW" style="line-height: 150%;"><br /></span></span></div>
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<b><span style="line-height: 150%;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #0b5394;">DES GÂTEAUX ET DU PAIN</span><o:p></o:p></span></span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 150%;">89, rue du bac,
75007</span><span lang="ZH-TW" style="line-height: 150%;">(休二)</span><b><span style="line-height: 150%;"><o:p></o:p></span></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 150%;"> Claire Damon</span><span lang="ZH-TW" style="line-height: 150%;">是巴黎鮮有的幾位女性甜點師傅之一,曾與甜點之神</span><span style="line-height: 150%;">Pierre Hermé</span><span lang="ZH-TW" style="line-height: 150%;">共事,亦曾於</span><span style="line-height: 150%;"> Ladurée</span><span lang="ZH-TW" style="line-height: 150%;">擔任主廚、於</span><span style="line-height: 150%;">Plaza Athénée</span><span lang="ZH-TW" style="line-height: 150%;">與甜點界型男</span><span style="line-height: 150%;">Christophe
Michalak</span><span lang="ZH-TW" style="line-height: 150%;">合作。其甜點店帶有神秘又奢華之感,優質男店員亦擄獲不少女性芳心。甜點師傅擅於完美地將果香融入甜點中,像是芒果、水蜜桃、杏桃、檸檬、黑醋栗、大黃等等,科西嘉島葡萄柚與玫瑰慕斯蛋糕(</span><span lang="EN-US" style="background: white; line-height: 150%;">pamplemousse rosa individuel</span><span lang="ZH-TW" style="background: white; line-height: 150%;">)</span><span lang="ZH-TW" style="line-height: 150%;">為今年春天代表作,大溪地香草椰香芒果塔(</span><span lang="EN-US" style="background: white; line-height: 150%;">la mangue et vanille de
Tahiti</span><span lang="ZH-TW" style="background: white; line-height: 150%;">)</span><span lang="ZH-TW" style="line-height: 150%;">其塔皮香酥濃郁但不減芒果香甜,個人推薦(圖十)。</span><span style="line-height: 150%;"><o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="ZH-TW" style="font-size: 12pt; line-height: 115%;">(圖十)</span><span style="font-size: 12pt; line-height: 115%;">Des Gâteaux et du Pain </span><span lang="ZH-TW" style="font-size: 12pt; line-height: 115%;">的大溪地香草椰香芒果塔(</span><span style="background: white; font-size: 12pt; line-height: 115%;">la mangue et vanille de
Tahiti</span><span lang="ZH-TW" style="background: white; font-size: 12pt; line-height: 115%;">)</span></span><span style="background: white; font-family: "times new roman" , serif; font-size: 12pt; line-height: 115%;"><o:p></o:p></span></div>
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<b><span style="line-height: 150%;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #0b5394;">LA PÂTISSERIE DES RÊVES</span><o:p></o:p></span></span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 150%;">93, rue du bac,
75007</span><span lang="ZH-TW" style="line-height: 150%;">(休一)</span><b><span style="line-height: 150%;"><o:p></o:p></span></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 150%;"> Philippe Conticini</span><span lang="ZH-TW" style="line-height: 150%;">是重量級的法國甜點師傅,其巴黎‧布列斯特(</span><span style="line-height: 150%;">Paris-Brest</span><span lang="ZH-TW" style="line-height: 150%;">)被法國《費加洛》雜誌評選為</span><span style="line-height: 150%;">2010</span><span lang="ZH-TW" style="line-height: 150%;">巴黎第一,最能呈現</span></span><span lang="ZH-TW" style="font-family: "georgia" , "times new roman" , serif; line-height: 150%;">原汁原味食譜的濃郁榛果香,適合需要熱量的冬季享用。其將經典甜點圓形的聖歐諾黑焦糖泡芙千層(</span><span style="font-family: "georgia" , "times new roman" , serif; line-height: 150%;">Saint Honoré</span><span lang="ZH-TW" style="font-family: "georgia" , "times new roman" , serif; line-height: 150%;">)再現為方形亦出色誘人。</span><span lang="ZH-TW" style="font-family: "georgia" , "times new roman" , serif; line-height: 150%;">展店風格呈現強烈的色彩運用美學,以春天的粉紅為包裝盒飾、夏天的檸檬黃綠為櫥窗主題、純粹的白色為室內主色調,與店名「夢想甜點店」呼應出夢想初始的明亮、童趣感,更以另類餐桌展示如藝術品般的甜點,蓋上玻璃罩,以環狀的動線和其他甜點店做區隔,充滿前衛大膽之感(圖十一)。</span></div>
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<span lang="ZH-TW" style="font-size: 12pt; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">(圖十一)精品甜點店</span></span><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">La
Pâtisserie des Rêves</span></span></div>
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<b><span style="line-height: 150%;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #0b5394;">ANGELINA</span><o:p></o:p></span></span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 150%;">108, rue du
bac, 75007</span><span lang="ZH-TW" style="line-height: 150%;">(無休)(圖十二)</span><span style="line-height: 150%;"><o:p></o:p></span></span></div>
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<span lang="ZH-TW" style="font-size: 12pt; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">(圖十二)百年甜點老店</span></span><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Angelina</span></span></div>
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<b><span style="line-height: 150%;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #0b5394;">HUGO ET VICTOR</span><o:p></o:p></span></span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 150%;">40, boulevard
Raspail, 75007</span><span lang="ZH-TW" style="line-height: 150%;">(無休)</span><b><span style="line-height: 150%;"><o:p></o:p></span></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"> Hugo & Victor<span lang="ZH-TW">以精品的展店方式做為整家店的風格</span><span lang="ZH-TW">,</span><span lang="ZH-TW">個性的亮黑色調與現代展示燈</span><span lang="ZH-TW">,</span><span lang="ZH-TW">凸顯玻璃櫥櫃中甜點作品與介紹立牌</span><span lang="ZH-TW">,</span><span lang="ZH-TW">彷彿走進香榭麗舍大道的精品店</span><span lang="ZH-TW">,</span><span lang="ZH-TW">高貴精緻</span><span lang="ZH-TW">。這些精緻又前衛的美學符碼展現,直接定位甜點的實質與無形價值,精品化甜點,也間接定位了消費族群,走向奢侈品等級的甜點美食觀光。其費南雪(</span>financier<span lang="ZH-TW">)</span><span lang="ZH-TW" style="line-height: 150%;">被法國《費加洛》雜誌評選為</span><span style="line-height: 150%;">2011</span><span lang="ZH-TW" style="line-height: 150%;">巴黎第一、</span><span lang="ZH-TW">巧克力塔</span><span lang="ZH-TW" style="line-height: 150%;">(</span><span style="line-height: 150%;">tarte au chocolat</span><span lang="ZH-TW" style="line-height: 150%;">)為</span><span style="line-height: 150%;">2015</span><span lang="ZH-TW" style="line-height: 150%;">巴黎第三,葡萄柚塔(</span><span style="line-height: 150%;">tarte au pamplemousse</span><span lang="ZH-TW" style="line-height: 150%;">)更有其擁戴者,</span><span lang="ZH-TW">他們亦是將甜點與葡萄酒作飲品搭配的先鋒。</span><span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="ZH-TW"> </span><span lang="ZH-TW">介紹了那麼多渡輪街的甜點名店,若是您不想多花費於茶沙龍,而附近又沒有一處空間能讓旅人靜心品嚐,豈不是太可惜了!別擔心,我都幫您勘查好了,就在甜點店</span><span lang="EN-US">Angelina</span><span lang="ZH-TW">對面、</span><span lang="EN-US">la
Pâtisserie des Rêves</span><span lang="ZH-TW">再往街尾走一點點</span><span lang="ZH-TW">,</span><span lang="ZH-TW">有一在地人常帶孩子散步、野餐的巴黎外方傳教會公園</span><span lang="ZH-TW">(</span><span lang="EN-US">Square
des </span><em><span lang="EN-US" style="background: white;">Missions Etrangères</span></em><span lang="ZH-TW">)</span><span lang="ZH-TW">(</span><span lang="ZH-TW">圖十三</span><span lang="ZH-TW">),</span><span lang="ZH-TW">春夏時節</span><span lang="ZH-TW">,</span><span lang="ZH-TW">百花盛開、綠意盎然</span><span lang="ZH-TW">,</span><span lang="ZH-TW">只要您別忘了在離開甜點店時</span><span lang="ZH-TW">,</span><span lang="ZH-TW">與店員索取餐巾紙與湯匙或刀叉塑製餐具唷</span><span lang="ZH-TW">!</span></span><span lang="EN-US" style="font-family: "times new roman" , serif;"><o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKiCv8u1Vm-ez5a4IUt9OoG1QqrrpYJQY8csPjU0OndQVKIxddvDcV2Ki5UPKcDZraErLzJIUDuNQLRhryVFwz_zmqRAO-qYQv0GQh6b4goZikJw7xi8My0fqeZD3qOI4L4Ms2ORiG-n3K/s1600/13.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKiCv8u1Vm-ez5a4IUt9OoG1QqrrpYJQY8csPjU0OndQVKIxddvDcV2Ki5UPKcDZraErLzJIUDuNQLRhryVFwz_zmqRAO-qYQv0GQh6b4goZikJw7xi8My0fqeZD3qOI4L4Ms2ORiG-n3K/s1600/13.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="ZH-TW" style="font-size: 12pt; line-height: 115%;">(圖十三)巴黎外方傳教會公園</span><span lang="ZH-TW" style="font-size: 12pt; line-height: 115%;">(</span><span style="font-size: 12pt; line-height: 115%;">Square des <em><span style="background: white;">Missions Etrangères</span></em></span><span lang="ZH-TW" style="font-size: 12pt; line-height: 115%;">)</span></span></td></tr>
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Hsin Yehhttp://www.blogger.com/profile/03529509155386310671noreply@blogger.com0tag:blogger.com,1999:blog-1199927216953745468.post-43946998357999569222016-04-30T22:31:00.000+08:002016-05-02T06:20:46.019+08:00振奮人心的提神經典:提拉米蘇 tire-moi vers le haut: tiramisù <span style="font-family: "georgia" , "times new roman" , serif;"> 從來沒想過要試試提拉米蘇,直到最近收到一本以義大利為主題的食譜雜誌,看看食材與做法,原來出奇地簡單,讓我對這款義大利傳統甜點燃起興趣。提拉米蘇的義大利文原意是「往上拉我一把」(tiramisù),其引申之意為用來「自我鼓勵」、「提振精神」,傳說是二十世紀中有一威尼斯女人為其在前線當兵的丈夫製作的甜點,取其此名為他提振士氣。問了室友發現法文也有此用法「自我鼓勵」(tire-moi vers le haut),果然來自相同的拉丁語源。</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"> 這款甜點雖然外表看起來沒辦法很精緻,但是提神的咖啡酒味道與冰涼輕爽的乳酪口感十分迷人,不需要烤箱,只要提早一晚製作好冷藏,隔天就能和三五好友你一口我一口地用湯匙挖著吃,放鬆暢快</span><span style="background-color: white; font-family: "georgia" , "times new roman" , serif; line-height: 18.2px; text-align: center;">(圖一)</span><span style="font-family: "georgia" , "times new roman" , serif;">!</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><div style="font-size: medium; text-align: center;">
<span style="background-color: white; line-height: 18.2px;"><span style="font-family: "georgia" , "times new roman" , serif;">(圖一)提拉米蘇(tiramisù)</span></span></div>
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<span style="background-color: white; line-height: 18.2px;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>【提拉米蘇】(tiramisù)</b></span></span><br />
<span style="background-color: white; line-height: 18.2px;"><span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;"><span style="background-color: white; color: #0b5394; line-height: 18.2px;"><span style="font-family: "georgia" , "times new roman" , serif;">◎ 此食譜為原文食材一半的量</span></span></span></span></span><span style="background-color: white; font-family: "georgia" , "times new roman" , serif; line-height: 18.2px; text-align: center;"><span style="color: #0b5394;">(圖二),</span></span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;"><span style="background-color: white; color: #0b5394; line-height: 18.2px;"><span style="font-family: "georgia" , "times new roman" , serif;">翻譯自Maxi Cuisine雜誌</span></span></span></span><span style="background-color: white; color: #0b5394; font-family: "georgia" , "times new roman" , serif; line-height: 18.2px;">非即期版(hors-série)</span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;"><span style="background-color: white; color: #0b5394; line-height: 18.2px;"><span style="font-family: "georgia" , "times new roman" , serif;">,AVRIL - MAI </span></span></span></span><span style="background-color: white; color: #0b5394; font-family: "georgia" , "times new roman" , serif; line-height: 18.2px;">2016</span><span style="color: #0b5394; font-family: "georgia" , "times new roman" , serif;">。</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsKUkzaS_Mp5Gd5qShyWAzfu9Q_F1txMNqorJGqFUspBEg9FclIMNtLNq6UteENFmAz-QCP8aXuETJVINtz1AXscSAWgYXL_29u6UX5S91aAercVP8ICM2K12Sdc2FeVMOPNXJeBHKPEqR/s1600/P_20160430_154241_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsKUkzaS_Mp5Gd5qShyWAzfu9Q_F1txMNqorJGqFUspBEg9FclIMNtLNq6UteENFmAz-QCP8aXuETJVINtz1AXscSAWgYXL_29u6UX5S91aAercVP8ICM2K12Sdc2FeVMOPNXJeBHKPEqR/s640/P_20160430_154241_1.jpg" width="344" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; font-family: "georgia" , "times new roman" , serif; font-size: small; line-height: 18.2px;">(圖二)</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;"><span style="text-align: center;">3-4人份 準備:15-20分鐘 </span><span style="text-align: center;">冷藏:至少6小時(一晚)</span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;">食材</span></span><span style="background-color: white; font-family: "georgia" , "times new roman" , serif; line-height: 18.2px; text-align: center;">(圖三):</span><br />
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">義大利瑪士卡朋輕乳酪(mascarpone) 250g</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">全蛋 3顆</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">細砂糖 3湯匙</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">香草精華 1/2茶匙(可略)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">濃縮咖啡 7cl(約一杯濃縮咖啡杯)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">瑪薩拉利口酒(marsala)<b>[註一]</b>或阿瑪雷托利口酒(amaretto)<b>[註二]</b>或萊姆利口酒(rhum) 1/2湯匙</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">義大利餅乾(pavesini)或手指餅乾</span><span style="font-family: "georgia" , "times new roman" , serif;"> 100-200g</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">無糖可可粉 </span><span style="font-family: "georgia" , "times new roman" , serif;">1-2茶匙</span></span></li>
</ul>
<span style="font-family: "georgia" , "times new roman" , serif;">◇ 我使用長寬皆20公分的方形白瓷盤</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0cgD5ahUwamBYbuLgch5Kokbvkif8MS9wx70O0FALEpbQcHg21qdmoEyNfGhk1MQ09cD6ln5IzOvuOy9DMDADu8yjnnTn7nDqKs3oYLsjc3gWJ67PyGlL_1QyYT8zP9Zig-3RLoakI8I5/s1600/P_20160422_185118_1_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0cgD5ahUwamBYbuLgch5Kokbvkif8MS9wx70O0FALEpbQcHg21qdmoEyNfGhk1MQ09cD6ln5IzOvuOy9DMDADu8yjnnTn7nDqKs3oYLsjc3gWJ67PyGlL_1QyYT8zP9Zig-3RLoakI8I5/s640/P_20160422_185118_1_1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; font-family: "georgia" , "times new roman" , serif; font-size: small; line-height: 18.2px;">(圖三)提拉米蘇食材</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>註一</b>:瑪薩拉利口酒(marsala)為產自義大利南部西西里島瑪薩拉(Marsala)的利口酒,以葡萄釀製,可當做餐前開胃酒、料理甜點用酒。</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>註二</b>:阿瑪雷托利口酒(amaretto)為產自義大利北部倫巴底省沙隆諾(Sarrono)的利口酒,以苦櫻桃或杏桃果核釀製,帶有杏仁香氣的苦甜酒,此利口酒名的義大利文原意即為「苦澀」(amaro)之意,沙隆諾還有另一特產為杏仁餅乾Amaretti,口感非常扎實。</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">步驟:</span></span><br />
<ol>
<li><span style="font-family: "georgia" , "times new roman" , serif;">分開蛋白與蛋黃。以打蛋器攪拌混合蛋黃與砂糖,大約2-3分鐘,直至光滑濃稠狀。接著加入香草精華與瑪士卡朋輕乳酪,攪拌均勻。</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">以電動攪拌機高速打發蛋白,約7-10分鐘,接著慢慢混合打發蛋白與瑪士卡朋蛋黃糊,輕乳酪體完成,放一旁備用。</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">混合溫溫的濃縮咖啡與利口酒(我使用家裡唯一有的萊姆酒)。</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">取一邊緣有一點高度的淺盤,將咖啡酒混合倒入,接著取一半份量的手指餅乾快速浸泡咖啡酒,然後將濕潤的手指餅乾鋪放在方型盤底端<span style="background-color: white; line-height: 18.2px; text-align: center;">(圖四)</span>,鋪蓋上一半份量的瑪士卡朋輕乳酪糊<span style="background-color: white; line-height: 18.2px; text-align: center;">(圖五)</span>。再次鋪上一層浸泡過咖啡酒的手指餅乾體(另一半),鋪蓋上所剩的瑪士卡朋輕乳酪糊,最後可拿一只湯匙以底部刷平乳酪體或是自己喜歡的弧度,進冰箱冷藏一晚。</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">品嚐前,以篩網薄薄灑上一層無糖可可粉,完成!</span></li>
</ol>
<span style="font-family: "georgia" , "times new roman" , serif;">或是點此看教學video:<a href="http://cuisine.journaldesfemmes.com/recette/151891-tiramisu">http://cuisine.journaldesfemmes.com/recette/151891-tiramisu</a></span><br />
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<ol>
</ol>
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<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; font-family: "georgia" , "times new roman" , serif; font-size: small; line-height: 18.2px;">(圖四)</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFQi7YLgiuQdPQhI6Rlu_c23QdF3bU2_P9WE7WznGTf4Kcx4BP-EWehrCJcgYEPtao_-PeXk2YDIFpkxUp2TOokTMvJnQVDmfzxjVO-ad-oSOlzRk-lfreeqffyx-JtNnPY2VpffAEKYr6/s1600/P_20160422_190031.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: right;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFQi7YLgiuQdPQhI6Rlu_c23QdF3bU2_P9WE7WznGTf4Kcx4BP-EWehrCJcgYEPtao_-PeXk2YDIFpkxUp2TOokTMvJnQVDmfzxjVO-ad-oSOlzRk-lfreeqffyx-JtNnPY2VpffAEKYr6/s320/P_20160422_190031.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; font-family: "georgia" , "times new roman" , serif; font-size: small; line-height: 18.2px;">(圖五)</span></td></tr>
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Hsin Yehhttp://www.blogger.com/profile/03529509155386310671noreply@blogger.com0tag:blogger.com,1999:blog-1199927216953745468.post-70219308056430542592016-04-14T19:56:00.001+08:002017-03-11T23:46:37.776+08:00旅人必備:果香系列奶油磅蛋糕 gâteaux de voyage: cakes ou quatre-quarts aux fruits<span style="font-family: "georgia" , "times new roman" , serif;"> 除了水份補給以外,長途旅行的旅人還需要隨身攜帶糖份口糧,而早期法國人會攜帶什麼甜食呢?答案是<b>旅行蛋糕</b>(gâteaux de voyage)!其實法國的旅行蛋糕有很多種類:奶油磅蛋糕(pound cakes)、四</span><span style="font-family: "wingdings 2"; font-size: 13pt;">Í</span><span style="font-family: "georgia" , "times new roman" , serif;">四分之一布列塔尼奶油蛋糕(quatre-quarts)、巧克力布朗尼(brownies)、香料蛋糕(pain d'épices)、大理石蛋糕(marbrés)等等,迷你版如瑪德蓮</span><span style="font-family: "georgia" , "times new roman" , serif;">(madeleines)</span><span style="font-family: "georgia" , "times new roman" , serif;">或費南雪</span><span style="font-family: "georgia" , "times new roman" , serif;">(financiers)</span><span style="font-family: "georgia" , "times new roman" , serif;">亦是。各類旅行蛋糕的共通點是在旅途中方便攜帶、適於常溫,還能放上幾天不易變質,這也是其名稱緣由。</span><span style="font-family: "georgia" , "times new roman" , serif;"> </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"> 根據美國一家私人的<a href="http://www.foodtimeline.org/foodcakes.html#poundcake" target="_blank">食物編年史圖書館</a>(Food Timeline Library)</span><span style="font-family: "georgia" , "times new roman" , serif;">,<b>奶油磅蛋糕</b></span><span style="font-family: "georgia" , "times new roman" , serif;">(pound cakes)</span><span style="font-family: "georgia" , "times new roman" , serif;">有一說是起源自北歐,早在18世紀左右,此名稱可見於英國與美國的食譜書中。蛋糕的材料只需要等量的<b>奶油、蛋、糖、麵粉</b>這四種,最早是各種一磅如其英文名</span><span style="font-family: "georgia" , "times new roman" , serif;">(1 pound大約450g)</span><span style="font-family: "georgia" , "times new roman" , serif;">,今日只要重量相當即可。這跟起源自法國北方布列塔尼的</span><span style="font-family: "georgia" , "times new roman" , serif;"><b>四</b></span><span style="font-family: "wingdings 2"; font-size: 13pt;"><b>Í</b></span><span style="font-family: "georgia" , "times new roman" , serif;"><b>四分之一奶油蛋糕</b></span><span style="font-family: "georgia" , "times new roman" , serif;">(quatre-quarts)</span><span style="font-family: "georgia" , "times new roman" , serif;">的意義相同,一樣的四種食材,每一種都以四分之一不偏不倚的份量完整一個香氣飽滿的蛋糕,法文便以此原因命名,或許此蛋糕早期就是從北歐源頭一路遷徙至英國而到北法的呢!然而,今日的奶油磅蛋糕大多調整過食材比例,或打發蛋白或加入法式鮮奶油,讓蛋糕體比早期更輕爽。</span><br />
<blockquote class="tr_bq">
<span style="font-family: "times" , "times new roman" , serif;">"Pound cake a cake of creamed type, is so named because the recipe calls for an equal weight of flour, butter, sugar, and eggs; in old recipes, a pound of each, making a large, rich cake...Pound cake has been favoured in both Britain and the USA for over two centuries. Recipes for it were already current early in the 19th century...The German Sandtorte is similar to pound cake; and a French cake, quatre quarts (four quarters), uses the same principles..."<br />---<i>Oxford Companion to Food</i>, Alan Davidson [Oxford University Press:Oxford] 1999 (p. 631) </span></blockquote>
<span style="font-family: "georgia" , "times new roman" , serif;"> 因為製程不難與方便保存,室友亦與我聊到</span><span style="font-family: "georgia" , "times new roman" , serif;">四</span><span style="font-family: "wingdings 2"; font-size: 13pt;">Í</span><span style="font-family: "georgia" , "times new roman" , serif;">四分之一奶油蛋糕更常見於法國小孩早餐與下午四點放學後的點心(goûter)中,此時他突然有如普魯斯特上身,開始追憶起孩提時期吃過的點心!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"> 今日巴黎許多知名的甜點店除了販售細緻迷人的甜點以外,亦推出旅行蛋糕中的奶油磅蛋糕以滿足遠道而來的旅人或得以好幾天解甜食之饞的家庭,口味大多是巧克力、檸檬、糖漬水果</span><span style="font-family: "georgia" , "times new roman" , serif;">(圖一)</span><span style="font-family: "georgia" , "times new roman" , serif;">、栗子、香草,甚至是巧克力抹茶</span><span style="font-family: "georgia" , "times new roman" , serif;">(圖二)</span><span style="font-family: "georgia" , "times new roman" , serif;">、伯爵茶等等。</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small; text-align: start;">(圖一)糖漬水果奶油磅蛋糕 cake aux fruits confits de Carl Marletti (Paris, 2012)</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small; text-align: start;">(圖二)巧克力抹茶奶油磅蛋糕 cake au chocolat thé matcha de Carl Marletti</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"> 這讓我回想起2012年在巴黎五區的精品甜點店實習時,每天早上排完櫥窗的甜點後,就是跟廚房取前一天出爐並事先以保鮮膜保鮮冷藏的奶油磅蛋糕,在收銀後方大理石桌上,迅速裁切包裝紙為各種口味與大小的奶油磅蛋糕穿上新衣,掛上名牌,領它們到櫥窗上排排坐,有時候主管JM還會跟我比賽看誰包裝得比較漂亮呢!熱銷多是三至四人份的檸檬或巧克力口味,檸檬的果香、巧克力的濃郁,到現在還是忘不了!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"> 法國費加洛報旗下的《費加洛雜誌》(FIGAROSCOPE)於2014年評鑑「<a href="http://www.lefigaro.fr/sortir-paris/2014/03/12/30004-20140312ARTFIG00013-les-meilleurs-cakes-au-citron-de-paris.php" target="_blank">巴黎最佳檸檬奶油磅蛋糕</a>」(Les Meilleurs Cakes au Citron de Paris)</span><span style="font-family: "georgia" , "times new roman" , serif;">(圖三)</span><span style="font-family: "georgia" , "times new roman" , serif;">,知名甜點師傅亦是評審之一的Christophe Felder認為一個好吃的檸檬奶油磅蛋糕關鍵在於</span><span style="font-family: "georgia" , "times new roman" , serif;">:一、嚐起來有濃郁的檸檬果香味;二、蛋糕體要夠</span><span style="font-family: "georgia" , "times new roman" , serif;">綿密</span><span style="font-family: "georgia" , "times new roman" , serif;">軟嫩(moelleux)。製作的關鍵是</span><span style="font-family: "georgia" , "times new roman" , serif;">:食材要使用融化奶油</span><span style="font-family: "georgia" , "times new roman" , serif;">(beurre fondu)</span><span style="font-family: "georgia" , "times new roman" , serif;">、黃檸檬刨絲(zeste de citron râpé),絕對不要使用綠檸檬,因為烘焙後綠檸檬的味道會跑掉。烤箱溫度與烘焙時間會影響蛋糕口感,所以食譜通常會寫上蛋糕進烤箱前預熱溫度比較高,預熱溫度達到,蛋糕進烤箱後直接將溫度調降10-20度左右,而且最好使用烤箱的熱氣對流</span><span style="font-family: "georgia" , "times new roman" , serif;">(chaleur tournante)</span><span style="font-family: "georgia" , "times new roman" , serif;">的功能。出爐擦浸上一層層檸檬糖漿</span><span style="font-family: "georgia" , "times new roman" , serif;">(sirop de citron)</span><span style="font-family: "georgia" , "times new roman" , serif;">後自行決定是否飾以糖霜</span><span style="font-family: "georgia" , "times new roman" , serif;">(glaçage)或幾片糖漬檸檬</span><span style="font-family: "georgia" , "times new roman" , serif;">,接著讓它冷卻至常溫,並冷藏24-48小時是最佳賞味時間,原因是要讓檸檬糖漿與蛋糕完全融合使味道更濃郁、口感更綿密!</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small; text-align: start;">(圖三)2014巴黎最佳檸檬奶油磅蛋糕評鑑 Les Meilleurs Cake au Citron de Paris 2014</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"> 當年的最佳檸檬奶油磅蛋糕第一名出自Pierre Hermé,外觀漂亮、口感綿密、香氣十足,完全不意外,真的美味驚為天人</span><span style="font-family: "georgia" , "times new roman" , serif;">(圖四)</span><span style="font-family: "georgia" , "times new roman" , serif;">!第二名來自名聞遐邇的老店Lenôtre,我還沒嘗試過,是否下一回到巴黎該嚐嚐</span><span style="font-family: "georgia" , "times new roman" , serif;">(圖五)</span><span style="font-family: "georgia" , "times new roman" , serif;">?第三名來自我當年實習的甜點店心頭好Carl Marletti,於實習期間甚至到現在嚐過好幾回,不曾讓我失望過的奶油磅蛋糕,當年很奢侈地連續三天把它當早餐,連照片都忘了拍下來。而第一名的PH說道:「出爐後隔天的檸檬奶油磅蛋糕是最好吃的!」(Il est meilleur le lendemain.)秘訣還有混合一點佛手柑糖漿到檸檬糖漿中,而PH居然沒有使用法國蒙通</span><span style="font-family: "georgia" , "times new roman" , serif;">(Menton)</span><span style="font-family: "georgia" , "times new roman" , serif;">的檸檬刨絲,反而是來自義大利西西里島</span><span style="font-family: "georgia" , "times new roman" , serif;">(Sicile),糖漬檸檬片的檸檬則是來自科西嘉島</span><span style="font-family: "georgia" , "times new roman" , serif;">(Corse),對於檸檬的揀選覺得好挑剔啊</span><span style="font-family: "georgia" , "times new roman" , serif;">!重點就是食材的品質要很好。賞味時刻厚切一片檸檬奶油磅蛋糕搭配一杯溫熱伯爵茶,再完美不過!在家若以保鮮膜保鮮的話,根據PH的說法,常溫下可以保存7-8天唷!</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small; text-align: start;">(圖四)檸檬奶油磅蛋糕 cake au citron de Pierre Hermé</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small; text-align: start;">(圖五)</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: small; text-align: start;">檸檬奶油磅蛋糕 cake au citron de Lenôtre</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"> 對於旅人必備的果香系列奶油磅蛋糕食譜,如下三種常見水果:<span id="goog_599704675"></span><span id="goog_599704676"></span><a href="https://www.blogger.com/"></a>檸檬、奇異果、蘋果與大家分享!不喜歡水果,想嚐巧克力奶油磅蛋糕(cake moelleux au chocolat)?這裡也有Carl Marletti甜點師傅親自教學的影音<a href="http://%E6%AA%B8%E6%AA%AC%E5%A5%B6%E6%B2%B9%E7%A3%85%E8%9B%8B%E7%B3%95%20%20cake%20au%20citron%20de%20pierre%20herm%C3%A9/" target="_blank">video</a>唷!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span><span style="font-family: "georgia" , "times new roman" , serif;"><b>1.【檸檬奶油磅蛋糕】 (cake au citron PH)</b></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">(圖六)檸檬奶油磅蛋糕</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"> 由法國知名甜點美食家Mercotte奶奶於2010書寫的</span><span style="font-family: "georgia" , "times new roman" , serif;">Pierre Hermé</span><span style="font-family: "georgia" , "times new roman" , serif;">檸檬奶油磅蛋糕</span><span style="font-family: "georgia" , "times new roman" , serif;">食譜,到今天仍是詢問度極高的必備甜點,我也依樣畫葫蘆了無數次</span><span style="font-family: "georgia" , "times new roman" , serif; text-align: center;">(圖六)</span><span style="font-family: "georgia" , "times new roman" , serif;">,真的會一口接一口停不下來啊!食譜<a href="http://www.mercotte.fr/2010/07/21/un-grand-classique-tout-simple-le-cake-au-citron/" target="_blank">原稿出處</a>,譯文於此</span><span style="font-family: "georgia" , "times new roman" , serif;">:</span><br />
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">準備</span><span style="font-family: "georgia" , "times new roman" , serif;">:20分鐘 烘焙</span><span style="font-family: "georgia" , "times new roman" , serif;">:1小時 冷卻</span><span style="font-family: "georgia" , "times new roman" , serif;">:12-24小時為佳(至少冷卻後再品嚐)</span></span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">份量</span><span style="font-family: "georgia" , "times new roman" , serif;">:</span><span style="font-family: "georgia" , "times new roman" , serif;">2個長方型烤模(9*19*6.5 cm) 約8-10人份</span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">食材</span></span><span style="font-family: "georgia" , "times new roman" , serif;">:</span><br />
<ul>
<li><span style="color: #0b5394; font-family: "georgia" , "times new roman" , serif;"><b>蛋糕體</b></span><span style="font-family: "georgia" , "times new roman" , serif;">:</span><span style="font-family: "georgia" , "times new roman" , serif;">黃檸檬皮刨絲 3顆 [註1]、砂糖 400g [註2]、雞蛋(事先放常溫)6顆、液態鮮奶油 190g、萊姆酒 3.5湯匙 </span><span style="font-family: "georgia" , "times new roman" , serif;">[註3]</span><span style="font-family: "georgia" , "times new roman" , serif;">、鹽 1小搓、低筋麵粉 375g、蛋糕用酵母粉 3/4茶匙(約5-6g)、軟化或融化奶油 135g</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #0b5394;"><b>檸檬糖漿</b></span></span><span style="font-family: "georgia" , "times new roman" , serif;">:水 150g、砂糖 65g、檸檬汁 2湯匙</span></li>
</ul>
<span style="font-family: "georgia" , "times new roman" , serif;">[註1]</span><span style="font-family: "georgia" , "times new roman" , serif;">:麵糊中完全不需要檸檬汁唷,光是檸檬刨絲的香氣就很足夠了。</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">[註2]:連Mercotte奶奶都很驚訝原來PH放那麼多糖,但成品出來卻不會甜膩反而恰到好處,很神奇!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">[註3]:萊姆酒在烘焙的過程中會自然揮發掉,不是必要。若不加萊姆酒,可加一點點液態香草精華取代重量,當然也可以什麼都不加,這不會影響成品</span><span style="font-family: "georgia" , "times new roman" , serif; text-align: center;">(圖七)</span><span style="font-family: "georgia" , "times new roman" , serif;">。(我都沒加)</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsEBrChAH0HfQoji0GGAXElKFpIiokvLWTcJgt1x0Prz3vReoBnWVdl28fhXeHV8bgTYMZ3IKimVjfgG6Ck9i_VnnfY7Vxu2eLCytE03dMsTAsPSFwrVrIZ53XrSyGwZo3fihQKZ3j7IsV/s1600/11838538_10153615565540407_6431621708399307833_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsEBrChAH0HfQoji0GGAXElKFpIiokvLWTcJgt1x0Prz3vReoBnWVdl28fhXeHV8bgTYMZ3IKimVjfgG6Ck9i_VnnfY7Vxu2eLCytE03dMsTAsPSFwrVrIZ53XrSyGwZo3fihQKZ3j7IsV/s640/11838538_10153615565540407_6431621708399307833_o.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">(圖七)剛出爐後以檸檬糖漿層層擦拭的蛋糕體</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">步驟:</span><br />
<ol>
<li><span style="font-family: "georgia" , "times new roman" , serif;">取食物調理機的大鋼盆(若沒有調理機自行手打麵糊的話,取一大沙拉碗),放入檸檬刨絲與糖並用手指拌一拌使其充分混合,靜置10分鐘使糖份充滿果香。</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">烤箱以熱氣對流功能預熱160度,並將烤網放置烤箱中間高度。</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">如果不是使用矽膠烤模,像我是使用不鏽鋼烤模,可以在烤模內部抹上薄薄一層奶油或是內部圍上裁切好適當大小的烘焙用紙。</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">將麵粉與酵母粉過篩在一起。</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">於靜置檸檬刨絲與糖的大鋼盆中加入雞蛋,並以打蛋用攪拌器(fouet)中速攪拌5分鐘,此時蛋液與糖的混合呈現光滑淺黃的幕斯狀。接著依序加入液態鮮奶油、萊姆酒、鹽,繼續攪拌至均勻混合。分三次加入含有酵母粉的麵粉攪拌,讓麵糊濃稠且光滑。最後,慢慢加入放涼的融化奶油,混合均勻後,立即將麵糊倒入烤模中(3/4滿就好)進烤箱烘焙約1小時。出爐前,可以用餐刀尖叉蛋糕體一刀,看看是否刀尖光滑不沾麵糊了,確認熟度剛好再出爐。</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">趁蛋糕在烘烤時準備要擦拭在蛋糕體上的檸檬糖漿,取一小煮鍋,放入水與砂糖煮滾,讓砂糖完全融化,放涼後加入鮮榨檸檬汁拌勻即可。</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">蛋糕出爐後,放在一張烤網上直接脫模,趁這個時候用毛刷為蛋糕體擦浸一層層的檸檬糖漿,然後靜置冷卻後再品嚐或包裝<span style="text-align: center;">(圖八)</span>。</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">記得一定要用保鮮膜包好,可以保鮮一週左右唷!(Mercotte & Christophe Felder都有提到還可以將蛋糕短期冷凍起來,想吃的時候再提早拿出來以室溫慢慢退冰。)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoRl8dI3pBHCxSvANapwD_6uSgLdHWzFUz9z36V8xGA6gWsSIjtQPSJsO6rr9fB6AtnkUxhWNoetTUjAmjBUj6wonhy-pxVg0Zn4kyUFd1eC9Hr5UGzRY1DWqoR26Q9ETvu7_pMwoSPkn7/s1600/11782428_10153615566110407_197210981068252555_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoRl8dI3pBHCxSvANapwD_6uSgLdHWzFUz9z36V8xGA6gWsSIjtQPSJsO6rr9fB6AtnkUxhWNoetTUjAmjBUj6wonhy-pxVg0Zn4kyUFd1eC9Hr5UGzRY1DWqoR26Q9ETvu7_pMwoSPkn7/s400/11782428_10153615566110407_197210981068252555_o.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">(圖八)切片後的蛋糕體</span></td></tr>
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</span></li>
</ol>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b style="text-align: center;"> 2.【蜂蜜奇異果奶油磅蛋糕】 (gâteau mielleux aux kiwis)</b></span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b style="text-align: center;"><br /></b></span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif; font-weight: normal;"> 剛好上個月的Maxi Cuisine料理雜誌(N°105 mars 2016)介紹奇異果入菜,試了蜂蜜與奇異果的組合(圖九)</span><span style="font-family: "georgia" , "times new roman" , serif; font-weight: normal;">,好輕爽!</span></b></span></div>
<div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPeKimWv5kCNvcJVzshyL-cLgbsgWxyfWlzxS1GpoJzMPzzPTdqivO9bkV7bQHDCxOCZyR1sM1dllO3uKhR0kXUXRxs4i9CpbzbX8pHJrM_4351bL6tVyiFcY9l8YyIkxgqT0EB4ch6oPJ/s1600/P_20160325_141026.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPeKimWv5kCNvcJVzshyL-cLgbsgWxyfWlzxS1GpoJzMPzzPTdqivO9bkV7bQHDCxOCZyR1sM1dllO3uKhR0kXUXRxs4i9CpbzbX8pHJrM_4351bL6tVyiFcY9l8YyIkxgqT0EB4ch6oPJ/s640/P_20160325_141026.jpg" width="408" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small; text-align: start;">(圖九)蜂蜜奇異果奶油磅蛋糕</span></td></tr>
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<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">準備</span><span style="font-family: "georgia" , "times new roman" , serif;">:10分鐘 烘焙</span><span style="font-family: "georgia" , "times new roman" , serif;">:45分鐘 冷卻</span><span style="font-family: "georgia" , "times new roman" , serif;">:6-12小時為佳(至少冷卻後再品嚐)</span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">份量</span><span style="font-family: "georgia" , "times new roman" , serif;">:1</span><span style="font-family: "georgia" , "times new roman" , serif;">個長方型烤模(9*19*6.5 cm) 約4-5人份</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">食材</span><span style="font-family: "georgia" , "times new roman" , serif;">:</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"></span>奇異果 4顆、蜂蜜 2湯匙、水 10cl、雞蛋 2顆、砂糖 150g、低筋麵粉 180g、蛋糕用酵母粉 1/2小包</span><span style="font-family: "georgia" , "times new roman" , serif;">(大約3g)、軟化或融化奶油 80g、液態鮮奶油 15cl</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">步驟:</span><br />
<br />
<ol>
<li><span style="font-family: "georgia" , "times new roman" , serif;">奇異果削皮後,每一個大約切4-5片圓切片,剩下的奇異果切丁備用。</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">準備蜂蜜奇異果糖漿,取一小煮鍋,放入蜂蜜和水,混合均勻後(可以加熱均勻,但之後要冷卻),加入奇異果圓切片浸泡約5分鐘。</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">烤箱以熱氣對流功能預熱180度。</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">取一大沙拉碗,加入雞蛋和砂糖,以打蛋用攪拌器(fouet)均勻混合直到蛋液變淺黃。</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">依序加入過篩的麵粉和酵母粉、冷卻後的融化奶油、液態鮮奶油攪拌均勻,最後加入奇異果丁再攪拌一下。</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">將麵糊倒入塗有薄薄一層奶油或鋪有烘焙用紙的烤模中,進烤箱約40分鐘。出爐前,以餐刀尖確認蛋糕是否熟度剛好。</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">蛋糕立即脫模後,在蛋糕體擺上浸泡的奇異果圓切片,以毛刷擦浸層層的蜂蜜奇異果糖漿,靜置冷卻後再品嚐與包裝。</span></li>
</ol>
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><b style="text-align: center;"> 3.【</b></span><b><span style="font-family: "georgia" , "times new roman" , serif;">四</span></b></span><span style="font-family: "wingdings 2"; font-size: 17.3333px;"><b>Í</b></span><b style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: "georgia" , "times new roman" , serif;">四分之一蘋果奶油蛋糕</span></b><b style="font-family: georgia, 'times new roman', serif; text-align: center;">】 (quatre-quarts aux pommes)</b><br />
<b style="font-family: georgia, 'times new roman', serif; text-align: center;"><br /></b>
<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">(圖十)當年 Catherine 給的食譜</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif; text-align: center;"> 從書櫃中找出一張影印的法文食譜,這是第一個法國人教我的蛋糕。時間要拉回四年前三月中的昂傑(Angers),餐旅行銷課程的美女老師Gwenaëlle要大家課外進行假客人真食評的活動,Cate, Jessie和我決定去市中心一家某位教授推薦的家常手作小餐館Autour de Midi午餐兼勘查,這家餐館的小黑板還寫上每日食材的原產地與供應商,法國很多像這樣的小餐館其熱門程度是午餐時間若沒預約就難有位置的,客人也幾乎是熟客,但是老闆娘Catherine只有自己一人打理所有的餐點外加一位服務生。我依稀記得餐後甜點我們各選不同的,這樣可以互相分享品嚐,其中一道就是</span><span style="font-family: "georgia" , "times new roman" , serif;">四</span><span style="font-family: "wingdings 2"; font-size: 17.3333px;">Í</span><span style="font-family: "georgia" , "times new roman" , serif;">四分之一蘋果奶油蛋糕,那個蘋果香與奶油交纏的濃郁,我到現在都還記得。因為所有的手作甜點(還有蛋白糖霜檸檬塔)都太好吃了,加上我們想跟老闆娘聊聊天(其實是為了做報告)而在客人都離開後還留下來。令我們驚訝的是,老闆娘因為年紀大了,一天要待在廚房13-14個小時而體力吃不消,儘管客源不絕,她還是決定在當月底要退休。儘管惋惜,我們還是很感謝老闆娘準備的美味午餐,跟她請益製作甜點的秘訣,沒想到熱情如她,竟然拿出蘋果奶油蛋糕與蛋白糖霜檸檬塔的食譜給我,一一解釋作法跟小細節,像是傳統的奶油蛋糕偏甜,可以少點糖或奶油。這段往事到現在還是會因為製作</span><span style="font-family: "georgia" , "times new roman" , serif;">四</span><span style="font-family: "wingdings 2"; font-size: 17.3333px;">Í</span><span style="font-family: "georgia" , "times new roman" , serif;">四分之一蘋果奶油蛋糕而想起啊</span><span style="font-family: "georgia" , "times new roman" , serif; text-align: center;">(圖十一)</span><span style="font-family: "georgia" , "times new roman" , serif;">!所以今天我也要跟大家分享Catherine的食譜!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1V589VkzC-hH-Ka7gioehLGEdeHuMVRoEPpL8nYVmIRF3dAlTJQhTgxmfhfkQwDBhrbzUSf8QtYqaB5QibeXZQ4UixogQXoEWl9_8BJEA_GoL2Or6X6Tsd4u3EkprXAxP5So1NMRexTUw/s1600/autour+de+midi+Angers+2012.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1V589VkzC-hH-Ka7gioehLGEdeHuMVRoEPpL8nYVmIRF3dAlTJQhTgxmfhfkQwDBhrbzUSf8QtYqaB5QibeXZQ4UixogQXoEWl9_8BJEA_GoL2Or6X6Tsd4u3EkprXAxP5So1NMRexTUw/s640/autour+de+midi+Angers+2012.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">(圖十一)位於昂傑市中心的小餐館Autour de Midi,圖中左下還有小黑板寫上食材供應商,Catherine熱情地解說甜點食譜。(Angers, mars 2012)</span></td></tr>
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<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">4-5人份 準備</span><span style="font-family: "georgia" , "times new roman" , serif;">:20分鐘 烘焙</span><span style="font-family: "georgia" , "times new roman" , serif;">:40分鐘 </span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">烤模:1</span><span style="font-family: "georgia" , "times new roman" , serif;">個圓型烤模</span></span><span style="font-family: "georgia" , "times new roman" , serif;">(直徑 18-20 cm)</span><span style="font-family: "georgia" , "times new roman" , serif;">或長方型烤模(9*19*6.5 cm)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">食材</span></span><span style="font-family: "georgia" , "times new roman" , serif; text-align: center;">(圖十二)</span><span style="font-family: "georgia" , "times new roman" , serif;">:</span><br />
<br />
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #0b5394; font-family: "georgia" , "times new roman" , serif;"><b>蛋糕體</b></span><span style="font-family: "georgia" , "times new roman" , serif;">:</span>蘋果(選擇不會烤過熟的gala或canada品種) 3顆、雞蛋 2顆</span><span style="font-family: "georgia" , "times new roman" , serif;">(約 100g)</span><span style="font-family: "georgia" , "times new roman" , serif;">、砂糖 100g、</span><span style="font-family: "georgia" , "times new roman" , serif;">軟化奶油 100g</span><span style="font-family: "georgia" , "times new roman" , serif;">、</span><span style="font-family: "georgia" , "times new roman" , serif;">低筋麵粉 100g、蛋糕用酵母粉 1茶匙</span><span style="font-family: "georgia" , "times new roman" , serif;">(約6g)、檸檬或橘子皮刨絲 1/2顆</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #0b5394;"><b>焦糖(可略)</b></span></span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #0b5394;"><b>:</b></span>方糖 15顆、水 3湯匙、檸檬汁 1滴<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYVzH07E6zzUxpgjvpzii04Qi0s2FoNqIzQ2PVTifkJ9xai4ePniNNIbHlxyt_yZ-np849ZPkVSur8KD4rEZYpWTIYy_NyQT0NL7seCKvU3erl2gonvhqBW8pCKW5jcx_RI8VW5iGloONI/s1600/P_20160412_182514.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYVzH07E6zzUxpgjvpzii04Qi0s2FoNqIzQ2PVTifkJ9xai4ePniNNIbHlxyt_yZ-np849ZPkVSur8KD4rEZYpWTIYy_NyQT0NL7seCKvU3erl2gonvhqBW8pCKW5jcx_RI8VW5iGloONI/s640/P_20160412_182514.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">(圖十二)<span style="font-family: "georgia" , "times new roman" , serif; text-align: start;">四</span><span style="font-family: "wingdings 2"; font-size: 17.3333px;">Í</span><span style="font-family: "georgia" , "times new roman" , serif; text-align: start;">四分之一蘋果奶油蛋糕</span>食材</span></td></tr>
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</span></li>
</ul>
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<span style="font-family: "georgia" , "times new roman" , serif;">步驟:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<ol>
<li><span style="font-family: "georgia" , "times new roman" , serif;">取一小煮鍋,小火煮方糖、水與檸檬汁,直至方糖溶解,呈現金黃焦糖色,熄火後迅速倒入塗有薄薄一層奶油或鋪有烘焙用紙的烤模中,備用。(若不加焦糖此步驟可略)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">蘋果削皮後對切去籽,對切的蘋果視大小再切成四到六等份,接著將蘋果切片排再烤模底部。</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">烤箱預熱180度。</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">取一大沙拉碗,放入軟化奶油和糖混合均勻(怕傳統食譜太甜,可自行決定少糖、奶油個10g),加入檸檬或橘子皮刨絲,再加入雞蛋混合均勻。最後加入過篩的麵粉和酵母粉,混合均勻至光滑。(小訣竅<span style="font-family: "georgia" , "times new roman" , serif;">:</span>若想讓蛋糕更輕盈,可以分開蛋白與蛋黃,蛋白打發後再加入混合糖、奶油、蛋黃、麵粉與酵母粉的麵糊中。)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">將麵糊倒入烤模中,進烤箱約40分鐘。</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">出爐後趁蛋糕還溫溫的脫模,可品嚐溫溫的或放涼的。</span></li>
</ol>
<span style="font-family: "georgia" , "times new roman" , serif;">我要準備來切一片</span><span style="font-family: "georgia" , "times new roman" , serif;">四</span><span style="font-family: "wingdings 2"; font-size: 17.3333px;">Í</span><span style="font-family: "georgia" , "times new roman" , serif;">四分之一蘋果奶油蛋糕配熱紅茶了</span><span style="font-family: "georgia" , "times new roman" , serif; text-align: center;">(圖十三)</span><span style="font-family: "georgia" , "times new roman" , serif;">,bon appétit! :)</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKuSjU2YAGsScC-i47vjaPYH1QLHQ9UEqO7AKgchbJM_nunTF2-wkP63KGxRxVaH2bGwW8CuIYvs4KGp-YXLh-pqf4tM8iJd5EcsFY7TFF_aKSl486maUCT8EY0-XKfH5wO3fqYXzFeAsP/s1600/P_20160413_095636_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKuSjU2YAGsScC-i47vjaPYH1QLHQ9UEqO7AKgchbJM_nunTF2-wkP63KGxRxVaH2bGwW8CuIYvs4KGp-YXLh-pqf4tM8iJd5EcsFY7TFF_aKSl486maUCT8EY0-XKfH5wO3fqYXzFeAsP/s640/P_20160413_095636_HDR.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">(圖十三)</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: small; text-align: start;">四</span><span style="font-family: "wingdings 2"; font-size: 17.3333px;">Í</span><span style="font-size: small; text-align: start;">四分之一蘋果奶油蛋糕</span></td></tr>
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</span></div>
Hsin Yehhttp://www.blogger.com/profile/03529509155386310671noreply@blogger.com2tag:blogger.com,1999:blog-1199927216953745468.post-14905380940145581892016-03-19T03:42:00.000+08:002016-04-12T21:03:02.480+08:00香草魔法蛋糕 gâteau magique à la vanille 今年二月底從台灣回到法國後,室友媽媽送了我一本甜點食譜書<b>《魔法蛋糕》(LE GÂTEAU MAGIQUE)</b>(圖一),她很興奮地跟我說這是最近很熱門的蛋糕,在我回台灣過年那段時間她試了幾次,原味、香草、白巧克力覆盆子等等,覺得這甜點真的是既神奇又有豐富口感,重點是非常簡單,只要注意烘焙跟冷藏時間。有一陣子沒進廚房碰烤箱的我,也帶著期待的心情,準備嘗試手作這近年席捲法國甜點界的新寵兒。<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqDhsxgSXgLy3DzzTFF_5SMVtz-ql44RD4oH3aeIPHo-jY4YoHRDXMNx0uZAsHGfxkm_hyBCImrcp4R_lgx2U41-W4GuVG8pJF4QWBSCX0rMzZqsWbV6T8WEh855g66WF9xmbMCIEQgrXQ/s1600/P_20160318_164804.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqDhsxgSXgLy3DzzTFF_5SMVtz-ql44RD4oH3aeIPHo-jY4YoHRDXMNx0uZAsHGfxkm_hyBCImrcp4R_lgx2U41-W4GuVG8pJF4QWBSCX0rMzZqsWbV6T8WEh855g66WF9xmbMCIEQgrXQ/s640/P_20160318_164804.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: start;"><span style="font-size: small;">(圖一)</span></span></td></tr>
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魔法蛋糕之所以神奇,在於它的食材就是簡單的蛋、糖、麵粉、奶油、牛奶,而且只需要一種麵糊(pâte)與一次烘焙(cuisson),就能呈現三種層次的口感:<b>底層的法式布丁(flan)+ 中層的鮮奶油(crème)+ 上層類似戚風的空氣感海綿蛋糕(génoise)</b>。而<b><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">150<span style="background-color: white; line-height: 18.2px;">°</span><span style="background-color: white; line-height: 18.2px;">C</span></span></b>火侯與烘焙時間就是關鍵,只要依循書中提醒的五項黃金準則,就能簡單呈現魔法蛋糕,我個人還是比較喜歡直白地稱它為<b>奶油布丁海綿蛋糕</b>。<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigy1Mk4CPbN3sUPwe9tbUTCGDJDk8O7eoGWRuVnzlF9gzmgN9_OhtrW19H-dfdJacqIZxcaUNm3Wx9C4hMrWcNT6GdOIh0ISE8ndLHEUOrY0HlD1udDLiaI_4G9vX13pnelEzyRKhHTKhQ/s1600/P_20160319_143058_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigy1Mk4CPbN3sUPwe9tbUTCGDJDk8O7eoGWRuVnzlF9gzmgN9_OhtrW19H-dfdJacqIZxcaUNm3Wx9C4hMrWcNT6GdOIh0ISE8ndLHEUOrY0HlD1udDLiaI_4G9vX13pnelEzyRKhHTKhQ/s640/P_20160319_143058_HDR.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">香草奶油布丁海綿蛋糕 gâteau magique à la vanille (18.03.2016)</span></td></tr>
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◆ <b>準則一:烤模大小</b><br />
烤模不能太小也不能太大(好像廢話),但為了清楚呈現三種層次,這點真的要注意。大多魔法蛋糕都會註記該食譜需要用多少尺寸的烤模比較適當(像我這本書大多是註記直徑24公分的烤模),烤模如果太小的話,最後要混合麵糊與打發蛋白時,會有打發蛋白滿出來的風險(3-4顆蛋白所打發的量是蠻驚人的),這會導致我們硬將打發蛋白與麵糊過度混合,最後上層的海綿蛋糕就會太薄(因為海綿蛋糕需要最上層的打發蛋白撐起來);烤模如果太大的話,三種層次最後會非常不明顯,蛋糕口感也會有差異。<br />
◆ <b>準則二:打發蛋白</b><br />
打發蛋白要與麵糊混合時,最好是使用打蛋用攪拌器(fouet),分兩到三次將打發蛋白放到麵糊上,輕輕地混合,重點是不要讓打發蛋白完全溶解到麵糊裡,麵糊最上層表面要保留沒有溶解到麵糊中的粗大顆粒(圖二),再次強調這是撐起海綿蛋糕的關鍵唷!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKOrcclBaM3j1tj2tb31P6SqlZw8rhqBrJAKPTVG4Jj6NLBSpSa2nYCXcjYfTW4UFdNMOlXJib2pJnXyMFVfgh-yjquQD-Pp5J2UYL-EJ72PInxfiuvni-QHmtmUNVEJeSigVAWo7NnKzI/s1600/P_20160318_164910.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKOrcclBaM3j1tj2tb31P6SqlZw8rhqBrJAKPTVG4Jj6NLBSpSa2nYCXcjYfTW4UFdNMOlXJib2pJnXyMFVfgh-yjquQD-Pp5J2UYL-EJ72PInxfiuvni-QHmtmUNVEJeSigVAWo7NnKzI/s640/P_20160318_164910.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: start;"><span style="font-size: small;">(圖二)</span></span></td></tr>
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◆ <b>準則三:烘焙火侯</b><br />
如果蛋糕不夠熟,裡面會是液態流動的,撐不起來;如果烤過頭,鮮奶油那層就會不見了。而蛋糕在既定時間烘焙後出爐,它還會有點晃動是正常的(也就是成功的),此時要以迅雷不及掩耳之速將蛋糕立即冷藏,蛋糕就會凝結不晃動了(我第一次烤的就是沒有立即冷藏,還讓它常溫冷卻後才進冰箱,導致鮮奶油那層不見了,因此之後的每一次都很誇張地直接放冷凍半小時再進冷藏)。如果家裡的烤箱是風扇對流加熱,烘焙的溫度可以再降個<span style="font-family: "georgia" , "times new roman" , serif;">10<span style="background-color: white; line-height: 18.2px;">°</span><span style="background-color: white; line-height: 18.2px;">C;如果家裡是小烤箱,烘焙時間要縮減個10-15分鐘</span></span>,這個試烤箱而定,擔心的話就只好顧火侯了。<br />
◆ <b>準則四:脫模時機</b><br />
蛋糕不能一出烤箱就脫模,要等到至少冷藏2小時以上,蛋糕體凝結不晃動了再脫模。如果是使用矽膠烤模,可以在烤模上抹一層薄奶油;如果不是使用矽膠烤模(像我是使用不鏽鋼烤模),最好在烤模上鋪一層烘焙紙。<br />
◆ <b>準則五:品味時刻</b><br />
魔法蛋糕是至少要放冷藏2小時以上才能品嚐,如果能放更久、甚至是過夜的話,它的味道會更鮮明細緻。像室友媽說的,這種蛋糕就是可以提早一、兩天做好,最後就是從容地等待品嚐。<br />
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我連續兩週試了四種口味,原味、香草(圖三)、黑巧克力覆盆子(圖四)、焦糖蘋果(圖五),外加嚐過室友媽做的白巧克力覆盆子,最喜歡的還是香草味四溢的魔法蛋糕,以下食譜與大家分享,期待大家跟我一樣能品嚐到三種層次的滿足!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4L4zI6GJLgkdCGI2nnGQxc6BUw2cVeuIl1Ftbl_si3eX_GVqj6ohD6E1NygcIFGNotRwdW9DrjgDJ48yVR6wyQcb9T6Wdvw-OK3VAv0oebW1hCdfLoC6NMcUDRPYDCbLQNmi-1Ca2KpTf/s1600/IMG_20160305_140611_AO_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4L4zI6GJLgkdCGI2nnGQxc6BUw2cVeuIl1Ftbl_si3eX_GVqj6ohD6E1NygcIFGNotRwdW9DrjgDJ48yVR6wyQcb9T6Wdvw-OK3VAv0oebW1hCdfLoC6NMcUDRPYDCbLQNmi-1Ca2KpTf/s640/IMG_20160305_140611_AO_HDR.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: start;"><span style="font-size: small;">(圖三)</span></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7_lgCYb9u4N7j_nBEJ3S5iAOP-MSd_4znYnD45gi9ws1ysdgIpkudGo2vxuOM5FjI_udTdlvolZtuJtsIoSFsCSZIC1kdV2VkTTKd1Z7Q9sM3jXDIulD8i4saz_v9sgXg94nYXzHousX6/s1600/P_20160315_155508.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7_lgCYb9u4N7j_nBEJ3S5iAOP-MSd_4znYnD45gi9ws1ysdgIpkudGo2vxuOM5FjI_udTdlvolZtuJtsIoSFsCSZIC1kdV2VkTTKd1Z7Q9sM3jXDIulD8i4saz_v9sgXg94nYXzHousX6/s640/P_20160315_155508.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: start;"><span style="font-size: small;">(圖四)</span></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTrZTLMrf4QseraVchVPkxWlAGN_LTDtUU6KcNhQpa7k3nt-kzbEqlBT-jbg-6I7aC9dzwMcqslcoB6u8-lWVURAQjjQRbMaGGiZa6sxvE1CD8T1-uOhYGFnsUjlxVoi8Y_gUD86o9cZSY/s1600/P_20160317_103607.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTrZTLMrf4QseraVchVPkxWlAGN_LTDtUU6KcNhQpa7k3nt-kzbEqlBT-jbg-6I7aC9dzwMcqslcoB6u8-lWVURAQjjQRbMaGGiZa6sxvE1CD8T1-uOhYGFnsUjlxVoi8Y_gUD86o9cZSY/s640/P_20160317_103607.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: start;"><span style="font-size: small;">(圖五)</span></span></td></tr>
</tbody></table>
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<span style="background-color: white; line-height: 18.2px;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>【香草魔法蛋糕】(gâteau magique à la vanille)</b></span></span><br />
<span style="background-color: white; line-height: 18.2px;"><span style="color: #0b5394; font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span></span>
<span style="color: #0b5394; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; line-height: 18.2px;"><span style="font-family: "georgia" , "times new roman" , serif;">◎ 此食譜翻譯自法國料理美食家 Christelle Huet-Gomez 於2014年出版的</span></span>《魔法蛋糕》(LE GÂTEAU MAGIQUE),其美食誌為<a href="http://www.iletaitunefoislapatisserie.com/" target="_blank">Il était une fois la pâtisserie</a>。</span><br />
<span style="font-family: inherit;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">8人份 準備:20分鐘 烘焙:50分鐘 </span><span style="font-family: "georgia" , "times new roman" , serif;">冷藏:至少2小時</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">食材:</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;">牛奶 50cl</span>、香草莢 2條、全蛋 4顆、細砂糖 150g、香草精 1小包(可略)、水 1湯匙、<span style="font-family: inherit;">奶油 125g、</span>低筋麵粉 110g、<span style="font-family: inherit;">鹽1小搓</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">烤模</span>:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">◇ 全部食材量:直徑24公分圓形烤模</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">◇ 只有嘗試1/2食材量,可用長24公分、寬10公分的長方形烤模</span><span style="font-family: "georgia" , "times new roman" , serif;">(我都試這個量)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">步驟:</span><br />
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<ol>
<li><span style="font-family: "georgia" , "times new roman" , serif;">用刀鋒將香草莢橫切為二,接著再用刀緣取出香草籽(<a href="https://www.youtube.com/watch?v=ITydRwQTY4U" target="_blank">網路教學影片</a>)。將牛奶與取出的香草籽及開肚取籽後的香草莢一起以小火加熱,大約3-5分鐘後熄火,讓牛奶與香草浸泡至少1小時,浸泡越久,香味越濃郁<span style="font-family: "times new roman";">(圖六)</span>。</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">分離蛋黃與蛋白。將蛋黃、細砂糖、香草精、水以打蛋器均勻混合。</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">以微波爐或小煮鍋融化奶油,將奶油加入糖蛋糊中一起混合,繼續加入麵粉與鹽一起拌勻。<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XafTPOwMvWVIrFc62FGY-C_H4fTNPX8IgxH4X2to3dRtRthl9n2M7II0VYKWuyNHRdNNGoBVfBdZDqgRPCVPEb7SY0Q-5BWZErXj7x9WQnq4bwmXHVFiXXSLhTy42Orb78MiZVSG-Swo/s1600/g%25C3%25A2teau+magique+01.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XafTPOwMvWVIrFc62FGY-C_H4fTNPX8IgxH4X2to3dRtRthl9n2M7II0VYKWuyNHRdNNGoBVfBdZDqgRPCVPEb7SY0Q-5BWZErXj7x9WQnq4bwmXHVFiXXSLhTy42Orb78MiZVSG-Swo/s640/g%25C3%25A2teau+magique+01.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times new roman"; text-align: start;"><span style="font-size: small;">(圖六)</span></span></td></tr>
</tbody></table>
</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">從牛奶中取出香草莢,將香草籽牛奶慢慢倒入麵糊中一起混合均勻,此時將烤箱預熱至<b><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">150<span style="background-color: white; line-height: 18.2px;">°</span><span style="background-color: white; line-height: 18.2px;">C</span></span></b>。</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">用食物調理機或電動打蛋器將蛋白打發,大概7-10分鐘,接著用打蛋用攪拌器將打發蛋白輕輕地混入麵糊中,記得在麵糊表面要留有粗大顆粒,別讓蛋白完全融化在麵糊中<span style="font-family: "times new roman";">(圖七)</span>。</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">將麵糊倒入烤模中,表面以刀緣抹平,進烤箱50分鐘。出爐時,蛋糕還能微微晃動。<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGeYoQt_al1EAgZvgxF99_tUfVySvySW25cYQL6uLzVY0Mt0k1m0ObMwQvALUK9KYbjD99jZY4AhOL7ZhoTVVLOd_JHOk6l0DBpBeKlgxVFS87NmTWp204n9FQ7NfA_6U5-fvS1jO3eANf/s1600/g%25C3%25A2teau+magique+02.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGeYoQt_al1EAgZvgxF99_tUfVySvySW25cYQL6uLzVY0Mt0k1m0ObMwQvALUK9KYbjD99jZY4AhOL7ZhoTVVLOd_JHOk6l0DBpBeKlgxVFS87NmTWp204n9FQ7NfA_6U5-fvS1jO3eANf/s640/g%25C3%25A2teau+magique+02.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times new roman"; text-align: start;"><span style="font-size: small;">(圖七)</span></span></td></tr>
</tbody></table>
</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">立刻冷藏至少2小時再脫模,冰涼賞味為佳<span style="font-family: "times new roman";">(圖八)</span>。也可在蛋糕上灑上一層糖粉再品嚐唷!Bon appétit!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKebykYbWgFPru6DwpOlsLpaEJsDkjQh5KyfPaoZ3PNV9jjxcwHhsWK7gtCb1QWpQep8u4c7Hp50KFqt96syOcLx5_jxtfXrfgcs0qJwMdR2h9WCQsmPEXNG5MzFmUzGpLBT4TXQodjfv7/s1600/IMG_20160305_140419_AO_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKebykYbWgFPru6DwpOlsLpaEJsDkjQh5KyfPaoZ3PNV9jjxcwHhsWK7gtCb1QWpQep8u4c7Hp50KFqt96syOcLx5_jxtfXrfgcs0qJwMdR2h9WCQsmPEXNG5MzFmUzGpLBT4TXQodjfv7/s640/IMG_20160305_140419_AO_HDR.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times new roman"; text-align: start;"><span style="font-size: small;">(圖八)</span></span></td></tr>
</tbody></table>
</span></li>
</ol>
<span style="font-family: "georgia" , "times new roman" , serif;">英文版魔法蛋糕食譜參考:<a href="http://whiteonricecouple.com/recipes/magic-custard-cake/">http://whiteonricecouple.com/recipes/magic-custard-cake/</a></span><br />
法文版魔法蛋糕食譜參考:<a href="http://www.elle.fr/Elle-a-Table/Les-dossiers-de-la-redaction/News-de-la-redaction/Le-gateau-magique-la-nouvelle-merveille-qui-fait-le-buzz-2774604">http://www.elle.fr/Elle-a-Table/Les-dossiers-de-la-redaction/News-de-la-redaction/Le-gateau-magique-la-nouvelle-merveille-qui-fait-le-buzz-2774604</a><br />
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<br />Hsin Yehhttp://www.blogger.com/profile/03529509155386310671noreply@blogger.com0tag:blogger.com,1999:blog-1199927216953745468.post-61352575078414029732015-08-06T22:37:00.000+08:002016-04-12T21:09:39.819+08:00城堡的守護者(四) gardien de château (4)<div class="separator" style="clear: both; text-align: center;">
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從二樓皇后閨寢一旁(與國王廳相連)的窄小螺旋梯往上走,便可通往位於三樓的<b>國王寢宮</b><span style="font-family: sans-serif;">(</span><span style="font-family: Times, Times New Roman, serif;">chambre du roi,展間13</span><span style="font-family: sans-serif;">)</span>。「媽媽妳看!是國王的房間耶!」(Maman, regarde! C'est la chambre du roi!) 這是在這裡工作時,最常聽到法國小朋友一上樓對家人說的話。然而,很多觀光客一開始都會誤以為這裡是法蘭西斯一世或亨利二世的房間,其實都不是,這裡是亨利二世與凱薩琳麥迪奇的兒子—<b>亨利三世(Henri III)</b>的房間,其登基王位前為安茹公爵(duc d'Anjou)。其哥哥們,前兩任國王法蘭西斯二世(François II,只在位15個月,卒於十六歲)與查理九世(Charles IX,十歲上位,卒於二十四歲)分別因耳疾與肺結核病逝後,1574年,亨利三世成為法國國王,其象徵字母只有H。<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrON1ja7jIqKmx-_cCbbsWJUz4g6aWJbPzKxoHg2dXYAOOxhEz5uj3q9B3upOu67Cs6xYxmSESzxQNLcMKs2IoJ86uKI_ZUdktI2dQHdraSPQsUM5lYhv9ptjLu6zVYn30sn3Jj-4IEOHQ/s1600/IMAG7877.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrON1ja7jIqKmx-_cCbbsWJUz4g6aWJbPzKxoHg2dXYAOOxhEz5uj3q9B3upOu67Cs6xYxmSESzxQNLcMKs2IoJ86uKI_ZUdktI2dQHdraSPQsUM5lYhv9ptjLu6zVYn30sn3Jj-4IEOHQ/s640/IMAG7877.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">國王寢宮(chambre du roi)</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcf07S_sJEJHHJzfsk7KVtzWxUMVGbA3Ev71ew5ekOT5Yhw3N25uRCC5w54BVCf5f_7SJhznPUshVTEEtc8gOqD_8NwRoQX8OC3Znt1Uw11kCIOWST5fho3_QakJs2zx4QfTgcN9w1r4dJ/s1600/IMAG7910.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcf07S_sJEJHHJzfsk7KVtzWxUMVGbA3Ev71ew5ekOT5Yhw3N25uRCC5w54BVCf5f_7SJhznPUshVTEEtc8gOqD_8NwRoQX8OC3Znt1Uw11kCIOWST5fho3_QakJs2zx4QfTgcN9w1r4dJ/s400/IMAG7910.jpg" width="300" /></a></div>
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亨利三世繼位後,推行一系列的制度,像是將皇室神聖化,與朝臣保持距離,連用餐都要以柵欄把自己與其他朝臣隔開,還嚴格規定了政權階級觀念,使得想要接見國王需要經過層層關卡而變得格外困難。儘管這樣的規定讓許多朝臣氣憤不已,然而這一套宮廷禮儀的發明(l'invention de l'étiquette)反而成為後來路易十四(Louis XIV)於凡爾賽宮沿用的範本。諷刺的是,亨利三世豢養了一批親信(mignons,此用法在當時沒有負面意涵),每天起床後,也只有這些親信可以到他的寢宮。或許是因為當時穿著的風格<span style="font-family: sans-serif;">(</span><span style="font-family: Times, Times New Roman, serif;">原來現在流行的legging當時就有了,果真復古;還有當時的國王都有戴珍珠耳環,太美了</span><span style="font-family: sans-serif;">)</span>讓後來很多人看到他與親信相處的畫作,都會謠傳他是一位同性戀者。然而,史料記載亨利三世與來自洛林的皇后路易絲(Louise de Lorraine)是真愛而締結連理,不像其他的國王是政治聯姻。<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">亨利三世(Henri III)</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrguvKQ4_nXpAv0AJw0s_7t3JUhSfBg5A17dmnGw2MNK6bNB46XUFZSZrSkhiC53kIEwQ1fy3-Jh89N36qw0Lfs4w5GfqGvZebEtU-RZX5BBr0JKfM5Z_pOr1RmdYvmOc_3UjMX_vSqUJ3/s1600/IMAG7953.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrguvKQ4_nXpAv0AJw0s_7t3JUhSfBg5A17dmnGw2MNK6bNB46XUFZSZrSkhiC53kIEwQ1fy3-Jh89N36qw0Lfs4w5GfqGvZebEtU-RZX5BBr0JKfM5Z_pOr1RmdYvmOc_3UjMX_vSqUJ3/s400/IMAG7953.jpg" width="242" /></a><br />
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駐守在此,除了接待觀光客並不時回答他們對於皇室的疑惑外,最重要的任務之一就是防止觀光客恣意或躺或坐在國王的床上,或是觸摸鍍金的床架與木製櫥櫃。與二樓皇后寢宮的情況一致,巡視人員都要不時地再教育為所欲為的觀光客,遇到聽得懂法語或英語的,這問題很容易解決,但若遇到只講其他語言的人,除了出聲制止還要外加比手畫腳,若連隨行的導遊也肆無忌憚地任意觸摸,真的就很想翻白眼並叫警衛。曾經有一次,中控室的人員從監視器看到有觀光客大喇喇坐著拍照,可能是附近沒有其他遊客,監控人員直接以廣播告知請勿觸摸,讓觀光客趕快站起,掩面離開。<br />
這一間房間其實是以一個真實發生過的歷史軼聞而知名—<b>天主教極端教義首領亨利德吉斯在此被亨利三世預謀刺殺身亡(l'assassinat du duc Henri de Guise, le 23 décembre 1588)</b>。這就要談到在法國歷時三十六年(1562-1598)的宗教戰爭(guerres de religion),前前後後有八個系列的新舊教之爭,即天主教與新教胡格諾派的衝突(conflits entre catholiques et protestants/huguenots),直到1598年,擁護新教的亨利四世於法國南特頒發南特召令(l'édit de Nantes),實行宗教寬容政策,宗教戰爭才劃下句點。<br />
大家都說這是一段流行弒君(la mode de régicide)的時代,怎麼說呢?1559年,亨利二世在巴黎一場馬術競賽中,被Gabriel公爵蓄意以長矛刺眼而亡。擁護新教的亨利三世為了消弭天主教極端教義派的勢力,放假消息邀請教派領袖亨利德吉斯到布盧瓦城堡三樓其寢宮(就是這間)協商新舊教之爭,1588年12月23日以公文信件誘引他前往並在小房間內將他刺殺身亡,隔日亨利德吉斯的弟弟路易卡迪南德吉斯(Louis cardinal de Guise)前往尋找哥哥,不料也一同被刺殺,兩人的屍體據說被丟入羅瓦河,此事件在當時引發人民憤懣,1589年8月,亨利三世即被天主教教士克雷蒙(Jacques Clément)刺殺身亡。其後繼位的遠房表弟亨利四世,儘管頒發了南特召令,也因為被誤以為要向教宗發動戰爭,而被刺殺身亡。瓦洛王朝就此終結,波旁王朝再度回來掌政。<br />
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<tr><td class="tr-caption"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">亨利德吉斯在布盧瓦城堡被亨利三世下令刺殺身亡(Le duc Henri de Guise est assassiné dans le château de Blois sur ordre d'Henri III)</span> </td></tr>
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<tr><td class="tr-caption"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">亨利三世確認亨利德吉斯身亡,Duprat所繪的歷史軼聞畫作(troubadour)諷刺的是在畫面右側有兩位身穿白與粉紅華服的親信,手持童玩玩耍。(assassinat du duc de Guise, 23 dec. 1588 )</span></td></tr>
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<span style="font-family: Times, Times New Roman, serif;"> 經過國王寢宮,後頭有兩間小展覽室,分別介紹宗教戰爭時期的武器與當時王室流行的運動─舊式網球,往後走有一露天塔台,七月後重新開放,可以眺望花園景致。往回走到國王寢宮旁邊的大展間─<b>會議廳</b>(salle du conseil,展間17),這裡擺放了多幅亨利德吉斯因為新舊教之爭而被刺殺身亡的歷史軼聞畫作,展間的另一側甚至還有最早的黑白紀錄片播放,描述亨利三世預謀刺殺亨利德吉斯的故事,錄製的場景就在國王寢宮,近二十分鐘的法文紀錄片,觀光客可以舒服地坐在沙發上欣賞。曾經某日一早在此展開工作,聽聞同事之間耳語說早上會有攝影師來空拍城堡,作為宣傳照片,我還在想是怎麼空拍的時候,就從三樓看到一個升空的小型遙控紅白氣球,繫著相機,原來諸多城堡的遠景瞭望照片都是這樣空拍出來的!</span><br />
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<tr><td class="tr-caption"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">會議廳(salle du conseil)</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib-zukLpBotgueITPf4N40doTeMVCED6Ik6hVgzBVhmngplGJT5jzdngDEVfNlMX3tieXR3GXxi9RfxL6Py4JeOyYi3lRBaPFYDA1lgedg25hD1qui9U7TjgmhaRhRlMUtmnW4RtZSp3t1/s1600/IMAG8090.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib-zukLpBotgueITPf4N40doTeMVCED6Ik6hVgzBVhmngplGJT5jzdngDEVfNlMX3tieXR3GXxi9RfxL6Py4JeOyYi3lRBaPFYDA1lgedg25hD1qui9U7TjgmhaRhRlMUtmnW4RtZSp3t1/s640/IMAG8090.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">上張會議廳照片,遠方中央的畫作:亨利三世於布盧瓦城堡中庭會建德吉斯三兄弟,著黑衣服者為亨利三世,右方今色衣服者為亨利德吉斯,其左方為弟弟路易卡迪南德吉斯。</span></td></tr>
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<tr><td class="tr-caption"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">會議廳照片左方的大幅畫作,城堡內導覽員必定停留在此說故事,畫家Merle所繪,畫中經典人物都出現了:教士克雷蒙(左下)刺殺了亨利三世(右二咖啡色衣服)後,立即被衛兵刺死的畫面。著綠色華服並以手阻擋的則是未來的亨利四世,然而實際史實是亨利四是根本不在現場,畫家家他放在此畫中增添軼聞的戲劇張力。(Assassinat d’Henri III par Jacques Clément, 2 août 1589. Henri III confirme Henri de Navarre comme son héritier.)</span></td></tr>
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<span style="font-family: Times, Times New Roman, serif;"> 通過下一個擺放十六世紀鐘錶的小辦公室</span><span style="font-family: Times, 'Times New Roman', serif;">(cabinet neuf</span><span style="font-family: Times, 'Times New Roman', serif;">,展間18</span><span style="font-family: Times, 'Times New Roman', serif;">,</span><span style="font-family: Times, 'Times New Roman', serif;">當時因為王室的進駐,鐘錶業在Blois很興盛)</span><span style="font-family: Times, 'Times New Roman', serif;">,來到十九世紀末古蹟修復建築師<b>Felix Duban工作藝廊</b></span><span style="font-family: Times, 'Times New Roman', serif;">(galerie Duban,展間19)</span><span style="font-family: Times, 'Times New Roman', serif;">。以深杏桃色的壁面與其他展間做區隔,這裡展示了許多當時修復所遺留下來的原始磁磚、石造柱飾與修復手稿;此外,十九世紀末攝影技術剛問世,當時記錄古蹟修復工程的攝影師拍攝了一系列城堡修復後的樣貌,可以從長廊一側桌面上的黑白攝影集回顧歷史畫面,像是十九世紀末觀光客的穿著、外科醫師協會在此開會所留的合影等等。這些文件都是觀光客容易遺漏的,更別忘了往長廊盡頭望去,那是建築師</span><span style="font-family: Times, 'Times New Roman', serif;">Felix Duban當時的辦公桌,桌上有一幅他的半身浮雕,左側有一架舊式照相機,當時就是使用這台拍攝的,右側則有一木製衣帽架,古意盎然。</span><br />
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<tr><td class="tr-caption"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Felix Duban工作藝廊(galerie Duban),辦公桌後方有當時的照相機。</span></td></tr>
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<span style="font-family: Times, 'Times New Roman', serif;"> 法蘭西斯側翼的最後一間展間就在</span><span style="font-family: Times, 'Times New Roman', serif;">Duban工作藝廊的右手邊─<b>新文藝復興時期藝廊</b></span><span style="font-family: Times, 'Times New Roman', serif;">(salle de Neo-Renaissance,展間20)。許多觀光客可能為了趕下一個行程,以致於這個展間也是草草瞥過;然而,這裡的藝術品如果仔細端詳的話,很容易看得入迷。這裡擺放的是十九世紀以後新文藝復興時期瓷器</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">(faïence</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">)</span><span style="font-family: Times, 'Times New Roman', serif;">,多為十九世紀末瓷器藝術家Ulysse Besnard</span><span style="font-family: Times, 'Times New Roman', serif;">(1826~1899)</span><span style="font-family: Times, 'Times New Roman', serif;">的作品,他是布盧瓦人,作品主題主要是文藝復興初期法國皇室的圖騰象徵與當時的用色。</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQZs_aBjnJzzjf_CJdFbiHlOUqnNTGnKcQqIM5xw8mf-WysE9fnCPByBGxbt6DlzXopzENoB1Stf_5btYic7SUpV9k28dgymuAj1I6z3OdN9w5CFY7DabLSkF0gOPZN1M0IiL_iz8G2JMC/s1600/IMAG8353.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQZs_aBjnJzzjf_CJdFbiHlOUqnNTGnKcQqIM5xw8mf-WysE9fnCPByBGxbt6DlzXopzENoB1Stf_5btYic7SUpV9k28dgymuAj1I6z3OdN9w5CFY7DabLSkF0gOPZN1M0IiL_iz8G2JMC/s640/IMAG8353.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">新文藝復興時期藝廊(salle de Neo-Renaissance)</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxA_Elx2bVCIbjpY2-qSptQDXtTARLmjZ5L2PqJP84wpNWcifi7FL6r7ZtCX70UlYMz5FBKhiN2OEjBY8s9pfHBUPzpg9Zk7_67efnW2-rHCgLTtszHG8-_e7-nsa0qdPyVxqxIryuec6y/s1600/IMAG8276.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxA_Elx2bVCIbjpY2-qSptQDXtTARLmjZ5L2PqJP84wpNWcifi7FL6r7ZtCX70UlYMz5FBKhiN2OEjBY8s9pfHBUPzpg9Zk7_67efnW2-rHCgLTtszHG8-_e7-nsa0qdPyVxqxIryuec6y/s640/IMAG8276.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">小提琴</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipydCu5tKre-DcKUuNgccS-TpPARY7MeqilRvzf52WAE-LAAfKTizvAhd0i1mwFxPi16LNaMQgW6sMJ-ZZs8tCOU9iROb0yCVea43LQCXTy8320cqJ2dO80_uN9G3sbdxkFAWNQjMN5iqY/s1600/IMAG8277.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipydCu5tKre-DcKUuNgccS-TpPARY7MeqilRvzf52WAE-LAAfKTizvAhd0i1mwFxPi16LNaMQgW6sMJ-ZZs8tCOU9iROb0yCVea43LQCXTy8320cqJ2dO80_uN9G3sbdxkFAWNQjMN5iqY/s640/IMAG8277.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">珠寶盒</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZtoeCZkHq990UHMrZhxQktuEP3JwbMsMBnZi7LweA-BzVUsSlpS01cWgEFcdv-zGlMaRYqqqLTjYDqS6vT_uXA38n1a95HfC4l1BhNo0oYhu6Lq53LAU4LgusmdPM8dZrU9c8nSTrnRDW/s1600/IMAG8278.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZtoeCZkHq990UHMrZhxQktuEP3JwbMsMBnZi7LweA-BzVUsSlpS01cWgEFcdv-zGlMaRYqqqLTjYDqS6vT_uXA38n1a95HfC4l1BhNo0oYhu6Lq53LAU4LgusmdPM8dZrU9c8nSTrnRDW/s640/IMAG8278.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">曼陀林</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAe8nAub3ckUfFYJRthGzNdGq1OtoQ-xkSNlFUNM3n3-fXNJBr8RBaedkyiRb2m8EEMgOs0xla2NssVLAvPTkLdVbZi7O0SZ6yaxhNt_qgvYHIppF3luPVTc4zQDWBzgMCT-6QCm3gQrEb/s1600/IMAG8377.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAe8nAub3ckUfFYJRthGzNdGq1OtoQ-xkSNlFUNM3n3-fXNJBr8RBaedkyiRb2m8EEMgOs0xla2NssVLAvPTkLdVbZi7O0SZ6yaxhNt_qgvYHIppF3luPVTc4zQDWBzgMCT-6QCm3gQrEb/s640/IMAG8377.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">木製酒櫃(rafraîchisseur à vin)</span></td></tr>
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<span style="font-family: Times, 'Times New Roman', serif;"> 每每巡視到這裡,我都會趁沒有觀光客時定睛欣賞幾件喜歡的瓷器作品,像是畫工細緻的樂器小提琴與曼陀林,繪有貴族象徵的珠寶盒,古式的瓷器夜燈罩等等。另一側有許多皇室的雕飾家具,最令我感興趣的是一個看似儲藏櫃,實則為冰鎮葡萄酒的木製酒櫃</span><span style="font-family: Times, 'Times New Roman', serif;">(</span><span style="font-family: Times, Times New Roman, serif;">rafraîchisseur à vin</span><span style="font-family: Times, 'Times New Roman', serif;">)</span><span style="font-family: Times, 'Times New Roman', serif;">,上頭還有葡萄藤飾的雕琢,這是現代酒櫃的雛形,低調的奢華,美得好想帶回家!</span><span style="font-family: Times, 'Times New Roman', serif;">走向三樓出口的門邊展示了三面Ulysse的瓷器作品,其中一幅主題為凱薩林麥迪奇於亨利二世過世後掌政,與外交官員開會的畫面。咦!這背景怎麼如此熟悉?</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGR9NEQUKVzyeEyJnZD1BMNO4Shvw62Ad703BJsYdLUjG3DGIafjMuR9QxTx0G5dpoXJ_wF5HvuiZIslORb6lg19bMhOkA40BqwjT8hyphenhyphenwoD1Q3OMCCzMR24Yt2l4CjFtMbehai_Ba5jO9w/s1600/IMAG7908.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGR9NEQUKVzyeEyJnZD1BMNO4Shvw62Ad703BJsYdLUjG3DGIafjMuR9QxTx0G5dpoXJ_wF5HvuiZIslORb6lg19bMhOkA40BqwjT8hyphenhyphenwoD1Q3OMCCzMR24Yt2l4CjFtMbehai_Ba5jO9w/s640/IMAG7908.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Ulysse的瓷器作品</span></td></tr>
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<span style="font-family: Times, 'Times New Roman', serif;">原來就是二樓螺旋梯上來的那間國王廳,可從瓷器上繪有火蠑螈與貂的煙囪辨識出來,在這歷史古城,無論是蜿蜒石階、城堡門前,甚至瓷器上一抹畫面,都是古今歷史長廊上古人與來者的交集點!</span><span style="font-family: Times, 'Times New Roman', serif;">(聽完皇室歷史故事,也別忘了離開前到一樓議政廳扮演一秒國王與皇后唷!踏出議政廳石階往上走至路易十二側翼的二樓,這裡還有一間主題美術館在等著您!</span><span style="font-family: Times, 'Times New Roman', serif;">)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikSORyEfCplDeiu84zQiX4GMmRgpWr6u3Sgq2d2Fjw_d9tQAGP68O-y3CL4lj7CfSPQLO0Z5Oq48b_F4JmqI6viisYCPm58vnFyEYr9N09ka_mI7b6wHxeX9TovaLHGRS0DfbWC4Cc4WE_/s1600/IMG_9478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikSORyEfCplDeiu84zQiX4GMmRgpWr6u3Sgq2d2Fjw_d9tQAGP68O-y3CL4lj7CfSPQLO0Z5Oq48b_F4JmqI6viisYCPm58vnFyEYr9N09ka_mI7b6wHxeX9TovaLHGRS0DfbWC4Cc4WE_/s400/IMG_9478.JPG" width="266" /></a></div>
<span style="font-family: Times, 'Times New Roman', serif;"><br /></span>Hsin Yehhttp://www.blogger.com/profile/03529509155386310671noreply@blogger.com0tag:blogger.com,1999:blog-1199927216953745468.post-5818289972549914432015-07-17T21:05:00.002+08:002016-04-12T21:03:02.489+08:00草苺:好時光的信差 fraises: l'arrivée de beaux jours<br />
在法國,只要在市集或甜點店初見草莓的蹤跡,就彷彿詔告天下夏季的好時光(beaux jours)就要來臨了!草莓屬於季節性水果,在法國從四月初到七月底都能見其芳蹤,最圓潤飽滿、甜美多汁的時刻,個人認為是六月左右,在週末農夫市集幾乎攤攤可見鮮紅欲滴的新鮮草莓,價位多在2.5歐一盒(250g)。<br />
有一次在某攤位等待買草莓與其他蔬果,在前方的十多位客人,每一位都帶走幾盒草莓,直到我前兩位,mara des bois與charlotte這兩品種的超圓潤飽滿草莓就在我眼前賣完了!心痛之餘,也只好怒買兩盒另一個品種ciflorette。六月底的市集,常去的蔬菜攤擺出兩盒1歐的草莓山,看到品種是料理雜誌曾經介紹的la gariguette,品種源自法國南部亞維儂的garrigue地區,以此地名為其取名。此品種形狀偏長,頭部突起,味道甜酸適中,有法國草莓之后(la reine des fraises)的美稱,是法國目前培育最好的品種,六月底算是季末了,見其賤價販售,自然來上兩盒,而我前方的客人則是一次拿了六、七盒!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMWv-OXXE9xUlbODSQqKIbiEwgy_mNMG-qEw7VUXViHfHWV_6Oy0jDJ9LKR82pDGYwEUyd8IGmBd9sf5cymrNZZ5nKo9lvyZvhp0EUJr3g-_BJH5GGmpEHR6sVx5AT4rbEEW6Sc5xDXxrl/s1600/IMAG8841.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMWv-OXXE9xUlbODSQqKIbiEwgy_mNMG-qEw7VUXViHfHWV_6Oy0jDJ9LKR82pDGYwEUyd8IGmBd9sf5cymrNZZ5nKo9lvyZvhp0EUJr3g-_BJH5GGmpEHR6sVx5AT4rbEEW6Sc5xDXxrl/s400/IMAG8841.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">la gariguette(點圖放大)</span></td></tr>
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除了清洗後單吃,草莓也很常拿來製作甜點,特別的是它不像其他水果(蘋果、檸檬、杏桃、香蕉、覆盆子等)會跟塔皮或餡料一起進烤箱,它在甜點中的角色幾乎是以生鮮的姿態出現,成為甜味中的亮點。在法國,最廣為人知的經典是fraisier,台灣大多翻為草莓芙蓮,我覺得草莓慕斯琳更好,因為這款甜點的三元素就是新鮮草莓(fraises)、香草或開心果口味的慕斯琳奶油餡(crème mousseline)、介於海綿與戚風口感的蛋糕(génoise)。這款費工的甜點也在2014年受到費加洛雜誌(Figaroscope)的<a href="http://www.lefigaro.fr/sortir-paris/2014/06/03/30004-20140603ARTFIG00274-les-meilleurs-fraisiers-de-paris.php" target="_blank">評鑑</a>,評分標準為四:視覺展現(形狀、厚度等等)、味道(草莓、慕斯琳奶油餡與其添加的口味)、質地(水果、餡料與蛋糕體的平衡感)、品質與其價格是否相符。當年巴黎最佳fraisier是第五區的Carl Marletti甜點店,2012年夏天我就在那裡進行銷售實習,七月中的週末與友人嚐過一次fraisier(題外話:現在頓時想起就是在那天與友人Cecile一起認識室友的),草莓與香草慕斯琳奶油餡的平衡口感、看得見的香草籽與突出的馬達加斯加香草味,外加其秘密武器浸過櫻桃白蘭地糖漿的杏仁海綿蛋糕(biscuit joconde imbibé au sirop de kirsch)與杏仁奶油餡(pate d'amande),讓味道更香濃,草莓多是當天市集國產的ciflorette或charlotte,店裡玻璃櫃內的fraisier大小為二至三人份(18歐),師傅覺得這個大小嚐起來最滿足暢快,也是週末最多家庭訂購的大小。<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlHUXUPPWyycHtIFCYfiutjowSVimgxqX1bfIMcZ_vFu5prE1Tm8-h3glKlVdsT8huzLkixb5vo25p-q3HbVKuXl99cdzKVu3tw6djUGH-gKk7J14t4ehEgpO4KeHkDwMgLiEsCgjmD18n/s1600/PHO4e026f2c-ea76-11e3-a1c2-fc6ff1059663-805x541.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlHUXUPPWyycHtIFCYfiutjowSVimgxqX1bfIMcZ_vFu5prE1Tm8-h3glKlVdsT8huzLkixb5vo25p-q3HbVKuXl99cdzKVu3tw6djUGH-gKk7J14t4ehEgpO4KeHkDwMgLiEsCgjmD18n/s400/PHO4e026f2c-ea76-11e3-a1c2-fc6ff1059663-805x541.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">source: <a href="http://www.lefigaro.fr/sortir-paris/2014/06/03/30004-20140603ARTFIG00274-les-meilleurs-fraisiers-de-paris.php" target="_blank">費加洛雜誌</a></span><span style="font-size: small;">(點圖放大)</span><br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyphenhyphen_gWL-tt3hDeb4CCeNywH1VQ7GFMn7k_2oawRkPn6cnlzfee_ZRchB63qSPCbUCAMSCGks1JyFeXsEXdf5jnENN5xV-3nc30ZnJH-f-gjoYPHJl0hm2Nhg67zbwagKcafOzybDUEbkm6/s1600/IMAG5451.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyphenhyphen_gWL-tt3hDeb4CCeNywH1VQ7GFMn7k_2oawRkPn6cnlzfee_ZRchB63qSPCbUCAMSCGks1JyFeXsEXdf5jnENN5xV-3nc30ZnJH-f-gjoYPHJl0hm2Nhg67zbwagKcafOzybDUEbkm6/s400/IMAG5451.jpg" width="256" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;"><span style="font-size: small;">Carl Marletti: </span><span style="font-size: small;">2014巴黎最佳fraisier</span><span style="font-size: small;">(點圖放大)</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia6xEPLXiNdbjQj3EFMQVenkJ31aKq8ZtOhF0a9lHz6Ohm92PgndOq1vQaWUb206PgT2bAiwoXkh_j2OhguLWepMn6WDF8wvNmqXmkuFuAH8yShEfB_fQn20DKLRKLm4SG6Ffi4n33zh59/s1600/268691_491553177541302_1436208786_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia6xEPLXiNdbjQj3EFMQVenkJ31aKq8ZtOhF0a9lHz6Ohm92PgndOq1vQaWUb206PgT2bAiwoXkh_j2OhguLWepMn6WDF8wvNmqXmkuFuAH8yShEfB_fQn20DKLRKLm4SG6Ffi4n33zh59/s400/268691_491553177541302_1436208786_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">友人Cecile 嚐單人份fraisier</span><span style="font-size: small;">(點圖放大)</span></td></tr>
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兩、三年前的週末還有販售單人份,現在想嚐鮮試試的甜牙齒只能扼腕了!評鑑結果與Carl Marletti只有些微差距的是位於第七區的Gâdeaux Thoumieux,雖然2013年底才開幕,但老闆則是知名廚藝選秀節目評審Jean-François Piège(獲得米其林二星的主廚兼甜點師傅),這裡有販售單人份唷!<br />
五、六月間,很常在週末進廚房邊看草莓系列食譜邊練功,試了幾次四種草莓甜點,難度差異不同。由繁到簡為:草莓香草慕斯琳(le grand fraisier des beaux jours)、草莓香草輕乳酪塔(tarte aux fraises gourmande)、草莓輕乳酪(fraises cocktail)、草莓香蕉冰沙(sorbet aux fraises et bananes)。一起來試試紅潤般的夏天!<br />
<b><br /></b>
<br />
<div style="text-align: center;">
<b>【草莓香草慕斯琳】(le grand fraisier des beaux jours)</b></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheancMB4O3dYOzYLD5Hl5z3FaSDOliRVLmg4A5FJkU5toNA66j7FahfxW9zBihhkkl9bsVDmcA27yz19BIJh2GByW7vty-6udJoj9TlQME4XmUQXyk6sNYgO4WNLNpW8DvGUyFx38GHJlt/s1600/IMG_20150530_195154.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheancMB4O3dYOzYLD5Hl5z3FaSDOliRVLmg4A5FJkU5toNA66j7FahfxW9zBihhkkl9bsVDmcA27yz19BIJh2GByW7vty-6udJoj9TlQME4XmUQXyk6sNYgO4WNLNpW8DvGUyFx38GHJlt/s400/IMG_20150530_195154.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">草莓香草慕斯琳</span><span style="font-size: small;">(點圖放大)</span><br />
<div style="font-size: 12.8000001907349px;">
<span style="font-family: inherit; font-size: xx-small; text-align: start;"><br /></span></div>
</td></tr>
</tbody></table>
8人份 準備:45分鐘 烘焙:25分鐘 冷藏:4小時<br />
<br />
食材:<br />
- 蛋糕體(génoise):全蛋6顆、低筋麵粉60g、玉米粉40g、細砂糖80g、檸檬皮絲1顆、奶油少許<br />
- 慕斯琳奶油餡(crème mousseline):細砂糖100g、常溫奶油200g、全蛋2顆+蛋黃1顆、玉米粉60g、牛奶40cl、香草莢1條<br />
- 裝飾(garniture):草莓600g、糖粉(sucre glace)適量<br />
<br />
步驟:<br />
<b>- 蛋糕體</b><br />
(1) 烤箱預熱200℃後,將麵粉與玉米粉過篩在一起,6顆蛋的蛋黃與蛋白分開來。備一個大型沙拉碗,放入蛋黃與細砂糖,先以打蛋器用手腕的力量將其快速攪拌,直到混合均勻並呈現慕斯狀的亮澤,接著加入麵粉、玉米粉與檸檬皮絲,並攪拌均勻。<br />
(2) 以電動攪拌機或多功能食物調理機打發蛋白,用高速打發5分鐘左右,使其呈現雪白固態樣貌。將打發的蛋白加入麵糊中,輕微地攪拌均勻後,將麵糊倒入直徑約24-26cm的圓形烤模中,烤模邊緣需事先塗抹上薄薄一層奶油,防止烘烤後蛋糕體沾黏。<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmTjixF4Xlx5X5YE_iULNTmxNSG2uKA5Pmz_pvl0JJRykJVsCQZk66_RpHahdW04Y-h3AtuZAqrF7ZtAweeqmFZPXd-RALhz2-dPIyE9pHQnvwWIefDjtZcoioa8J5KjFVUz_zNiDJwkTz/s1600/step+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmTjixF4Xlx5X5YE_iULNTmxNSG2uKA5Pmz_pvl0JJRykJVsCQZk66_RpHahdW04Y-h3AtuZAqrF7ZtAweeqmFZPXd-RALhz2-dPIyE9pHQnvwWIefDjtZcoioa8J5KjFVUz_zNiDJwkTz/s400/step+1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">將打發的蛋白加入麵糊中</span><span style="font-size: small;">(點圖放大)</span></td></tr>
</tbody></table>
(3) 進烤箱20-25分鐘,並以餐刀的刀尖確認熟度,將餐刀插入蛋糕檢查是否還有麵糊沾黏在刀尖上,如果刀尖是乾淨的,表示蛋糕烤熟了,取出蛋糕並脫模,使其冷卻;如果刀尖沾有麵糊,再烤一下,之後再用刀尖確認熟度,要注意別烤過頭,會太乾唷!<br />
<b>- 慕斯琳奶油餡</b><br />
(4) 取一小鍋,將牛奶與從香草莢取出的香草籽中小火加熱(可將去籽的香草莢一起加熱,增加香草香氣)。取另一個鍋子,將全蛋2顆、蛋黃1顆跟細砂糖混合,然後以打蛋器快速將他們攪拌,直到呈現慕斯狀般光滑,然後加入玉米粉攪拌均勻,接著倒入加熱後的牛奶與香草籽,不停地以打蛋器攪拌約1分鐘,然後全部倒回剛剛放牛奶與香草籽的小鍋中,以小火加熱,繼續不停攪拌,直到奶油餡變稠後熄火。過濾掉香草莢,讓奶油餡冷卻1小時。<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVupuieMVqIQJJJvqdEYsB-sp09VztFy5fQD8zP3p__EcAiCYyUu2k80ugU_mOk38F_nee0R-7BWsBEhvAJ_D4soy_rKVx-FdKUgBGXe70nmCJ0Eaq43w-HFcVQIZ3Y-e-xLPV9DojSXNZ/s1600/step+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVupuieMVqIQJJJvqdEYsB-sp09VztFy5fQD8zP3p__EcAiCYyUu2k80ugU_mOk38F_nee0R-7BWsBEhvAJ_D4soy_rKVx-FdKUgBGXe70nmCJ0Eaq43w-HFcVQIZ3Y-e-xLPV9DojSXNZ/s400/step+3.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">(點圖放大)</span></td></tr>
</tbody></table>
(5) 將常溫軟化的奶油切成小塊,將其加入已冷卻的奶油餡後以打蛋器攪拌均勻,直到奶油餡呈現慕斯狀(這就是為什麼它被稱為慕斯琳奶油餡),將其倒入冰鎮過的大沙拉碗或有高度的鍋盤,蓋上保鮮膜後冷藏備用。<br />
<b>- 擺盤裝飾</b><br />
(6) 將génoise蛋糕體以橫切面的方式對切成二,取其半面先放到高度約8cm的烤模底(切面朝上)。草莓先挑出3~4顆漂亮且大小適中的當最後裝飾,其餘的清洗過後,去蒂並對切成二,沿著烤模圓周擺放(切面朝外)。之後倒入一半的慕斯琳奶油餡,再把剩下已對切的草莓均勻擺上去,最後把剩下的慕斯琳奶油餡倒入,另一半的génoise蛋糕體蓋上,輕輕壓一下,進冰箱冷藏3小時左右。食用前,均勻灑上糖粉,以挑出的幾顆草莓點綴裝飾,完成!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizarNSIisAIMq8f6-aOqBNR-EPLBqPY0ebhPigxI-vKI5TNG5S8cS7LYJGzKD5Mv7DpDykzmgP9foD2fzyLHPyhSs3f1LQ1DqiJE5LMapyQYMVRuIZof3gqeBC9TQNdR12zQr1bKccK0Wb/s1600/step+4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizarNSIisAIMq8f6-aOqBNR-EPLBqPY0ebhPigxI-vKI5TNG5S8cS7LYJGzKD5Mv7DpDykzmgP9foD2fzyLHPyhSs3f1LQ1DqiJE5LMapyQYMVRuIZof3gqeBC9TQNdR12zQr1bKccK0Wb/s400/step+4.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">(點圖放大)</span></td></tr>
</tbody></table>
註:蛋糕體若怕太乾,可以先浸泡過君度橙酒糖漿(sirop parfumé au Cointreau)或櫻桃白蘭地糖漿(sirop de kirsch),小心晾一下再覆蓋上去。<br />
<br />
<b><br /></b>
<br />
<div style="text-align: center;">
<b>【草莓香草輕乳酪塔】(tarte aux fraises gourmande)</b></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYiH-EeNRT1R6vu7mQ9yGfDa1CCpsA2fdnqmBmh8aXhgSAKI1bPep83n6DCYkznJS7OO_fiSItoGz2__QFGEAshL7fkpMD_g5P4z2xAP8BEita94MinIpcYBBv-xTyEOYXrUGIiBNcQX62/s1600/IMG_20150612_165823_1435067241134.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYiH-EeNRT1R6vu7mQ9yGfDa1CCpsA2fdnqmBmh8aXhgSAKI1bPep83n6DCYkznJS7OO_fiSItoGz2__QFGEAshL7fkpMD_g5P4z2xAP8BEita94MinIpcYBBv-xTyEOYXrUGIiBNcQX62/s400/IMG_20150612_165823_1435067241134.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">草莓香草輕乳酪塔</span><span style="font-size: small;">(點圖放大)</span><br />
<div style="font-size: 12.8000001907349px;">
<span style="font-family: inherit; font-size: xx-small; text-align: start;"><br /></span></div>
</td></tr>
</tbody></table>
4人份 準備:30分鐘 烘焙:20分鐘 冷藏:2小時<br />
<br />
食材:<br />
- <span style="background-color: white; color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"> </span>酥餅派皮:參閱<a href="http://why41000.blogspot.com/2015/04/tarte-au-citron.html" target="_blank">檸檬塔篇</a>,食材量減為1/2,可加入1/2顆檸檬皮絲,讓塔派更清爽。<br />
- 香堤輕乳酪餡:義式mascarpone輕乳酪100g、液態鮮奶油10cl、糖粉2湯匙、香草莢半條<br />
- 擺盤裝飾:草莓400~500g、紅醋栗果膠(gelée de groseilles)3湯匙(可略)、糖粉適量(可略)、薄荷葉適量(可略)<br />
<br />
步驟:<br />
(1) 烤箱預熱200℃,<span style="background-color: white; color: #333333; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"> </span>酥餅派皮放到烤模中(怕黏膜的話,可在烤模周圍塗上薄薄一層奶油,或是使用鐵模、矽膠模防沾黏),以叉子於塔底均勻叉洞透氣,此時將烤箱溫度調降至180℃,進烤箱20分鐘左右,取出冷卻。顧一下火候,每個烤箱熱度不同。<br />
(2) 洗淨草莓,去蒂後挑選一顆大小適中漂亮的做最後裝飾,其餘的對切成二備用。紅醋栗果膠與1湯匙水拌勻備用(此步驟可略)。<br />
(3) 混合義式輕乳酪、液態鮮奶油、糖粉、香草籽後,以電動攪拌機或多功能食物調理機(或萬能的雙手)攪拌成香堤輕乳酪餡。<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0gtI-td8rjjbPbH96O-_FJmKrycKflre46a3rIojGpw2UYycJYzzbHw2kY_vj7IwblZWH-Wx-k8VYTZPcDSnhBVlTJ5CS9_aRv1Yx-rRET4OeSqRNuo8zWjYReWbgGNQtE3F_eo3aB2lg/s1600/IMG_20150612_164705_1435066939439.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0gtI-td8rjjbPbH96O-_FJmKrycKflre46a3rIojGpw2UYycJYzzbHw2kY_vj7IwblZWH-Wx-k8VYTZPcDSnhBVlTJ5CS9_aRv1Yx-rRET4OeSqRNuo8zWjYReWbgGNQtE3F_eo3aB2lg/s400/IMG_20150612_164705_1435066939439.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">香堤輕乳酪餡</span><span style="font-size: small;">(點圖放大)</span></td></tr>
</tbody></table>
(4) 在塔底加入輕乳酪餡並以刮板抹平,以圓周方式擺放草莓,由外圈到內圈,最後中心放上一顆完整草莓。淋上紅醋栗果膠(可略),灑上糖粉與薄荷葉(可略),完成!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo1sdFu7D15xzq8UlIo_ZUP7OKxVYGgQimjGT3NfmMMCHKbUe4JmbYPBPKvKC23k7ZA43p1Zn3e0VAE9c-GiC9_iA6kld1lAQ0YY2rVEn30VYIzcfMzMG4xv9u8kqVGWt7rNOKiwOMkqXa/s1600/IMAG7798.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo1sdFu7D15xzq8UlIo_ZUP7OKxVYGgQimjGT3NfmMMCHKbUe4JmbYPBPKvKC23k7ZA43p1Zn3e0VAE9c-GiC9_iA6kld1lAQ0YY2rVEn30VYIzcfMzMG4xv9u8kqVGWt7rNOKiwOMkqXa/s400/IMAG7798.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">換上慕斯琳奶油餡(點圖放大)</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxLeF2noMDft9fpSA_jzRpgpUi03nmlh3OfQY2wYJ7ODbhlsoAt3GeUdUqROTtgKYfbykl6q7fMnCw4YMPf-Yl3Md5E3fOzQVHjLjNc6LuZL04N85EOQQSDa2PqJ_q1rb8kXkUoUWYnZNV/s1600/IMAG8782.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxLeF2noMDft9fpSA_jzRpgpUi03nmlh3OfQY2wYJ7ODbhlsoAt3GeUdUqROTtgKYfbykl6q7fMnCw4YMPf-Yl3Md5E3fOzQVHjLjNc6LuZL04N85EOQQSDa2PqJ_q1rb8kXkUoUWYnZNV/s400/IMAG8782.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">混合草莓、櫻桃</span><span style="font-size: small;">(點圖放大)</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpi1I7O4PdiT-8rvxiCMbP9UeU_N9pIBEBXjTh297UAmU3JA-N-y36Jp1XYDvLaeCpEW-apF7IGLJWwREHhxMac8rQDnwcw4OULTIs6oFlt9aGoPv-i2r5PJ3pfuRxkq2J9xLct7n_Ejjb/s1600/IMAG8840.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpi1I7O4PdiT-8rvxiCMbP9UeU_N9pIBEBXjTh297UAmU3JA-N-y36Jp1XYDvLaeCpEW-apF7IGLJWwREHhxMac8rQDnwcw4OULTIs6oFlt9aGoPv-i2r5PJ3pfuRxkq2J9xLct7n_Ejjb/s400/IMAG8840.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">混合櫻桃、杏桃、紅醋栗</span><span style="font-size: small;">(點圖放大)</span></td></tr>
</tbody></table>
註:可隨著季節換上其他莓果裝飾,混合草莓、覆盆子、櫻桃、杏桃都不錯唷!<br />
<br />
<br />
<div style="text-align: center;">
<b>【草莓輕乳酪】(fraises cocktail)</b></div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9UjurPWZ2iD6spaMRCulhSa1AHbKT1tFPmLvzOSq1Bm52oAoGFACaafesdDKMH6aTXr5ByyE_ZL9A4NRdLW6LHOvvc93bsQ-hlNHmsqPy9WeIusiPMOLlb60CmAsdN9SSziLrjAbrtYL/s1600/IMAG7715.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9UjurPWZ2iD6spaMRCulhSa1AHbKT1tFPmLvzOSq1Bm52oAoGFACaafesdDKMH6aTXr5ByyE_ZL9A4NRdLW6LHOvvc93bsQ-hlNHmsqPy9WeIusiPMOLlb60CmAsdN9SSziLrjAbrtYL/s400/IMAG7715.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">草莓輕乳酪</span><span style="font-size: small;">(點圖放大)</span><br />
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4人份 準備:15分鐘 糖漬:30分鐘<br />
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食材:<br />
草莓400g、細砂糖6湯匙、檸檬汁1顆、義式mascarpone輕乳酪250g、牛奶3湯匙、奶油餅乾16片、黑巧克力片適量<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrzqauZdG-asn17wb-nWVr7yBwe4GCfwx3jzAmJha4uxWY450MP4giLEjiSuiBfbOasDHC69YUplVojSLPFOCErs57RgC0vrpIvL1zFqKR0-g_DltorQZCKLIvzBEAxJAKzw1ltQx4t9Tr/s1600/IMAG7727.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrzqauZdG-asn17wb-nWVr7yBwe4GCfwx3jzAmJha4uxWY450MP4giLEjiSuiBfbOasDHC69YUplVojSLPFOCErs57RgC0vrpIvL1zFqKR0-g_DltorQZCKLIvzBEAxJAKzw1ltQx4t9Tr/s400/IMAG7727.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">(點圖放大)</span></td></tr>
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步驟:<br />
(1) 洗淨草莓後,去蒂對切成二或四,加入細砂糖4湯匙和檸檬汁,輕輕拌勻別傷到草莓,冷藏糖漬30分鐘。<br />
(2) 混合義式輕乳酪、牛奶與剩下的砂糖,攪拌均勻使其光滑,備用(也可裝入擠花袋,裝飾起來更漂亮)。<br />
(3) 取4個透明玻璃水杯,加入一層輕乳酪、一層用手捏碎的奶油餅乾(約2片),一層糖漬草莓,以此步驟再加入一次,最後刨上適量黑巧克力絲,完成。<br />
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<b>【草莓香蕉冰沙】(sorbet aux fraises et bananes)</b></div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjbIhY6UpvGneUs40ZAsxLaq-jj43zrOpJMFlZhf7qlMx57wdQqYclwNKt8mNkMRlOVBxtLzir9w0wU5MmQ3uXvF7Ps6_xv2By2sk0orp_mU9RVzIVgnEVZpYNHEpP4nWZosE1DCsMSPAz/s1600/IMAG8747.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjbIhY6UpvGneUs40ZAsxLaq-jj43zrOpJMFlZhf7qlMx57wdQqYclwNKt8mNkMRlOVBxtLzir9w0wU5MmQ3uXvF7Ps6_xv2By2sk0orp_mU9RVzIVgnEVZpYNHEpP4nWZosE1DCsMSPAz/s400/IMAG8747.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">草莓香蕉冰沙</span><span style="font-size: small;">(點圖放大)</span><br />
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2人份 準備:5 分鐘 冷凍:3~5小時<br />
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食材:<br />
草莓250g、香蕉1根、檸檬汁1顆、細砂糖100g<br />
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步驟:<br />
(1) 草莓洗淨後去蒂,香蕉扒皮後切塊。<br />
(2) 將草莓、香蕉、檸檬汁、砂糖混合,以果汁機攪拌均勻成泥,冷凍3~5小時。每20~30分鐘攪拌一下結塊,約3小時後享用。<br />
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<br />Hsin Yehhttp://www.blogger.com/profile/03529509155386310671noreply@blogger.com0tag:blogger.com,1999:blog-1199927216953745468.post-12068561440154788512015-06-18T01:01:00.003+08:002016-04-12T21:03:02.475+08:00甜點中的鑽石:馬卡龍的前世今生 macarons d'hier et d'aujourd'hui<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">本</span><span style="background-color: white; text-align: -webkit-center;">文</span><span style="background-color: white; text-align: -webkit-center;">刊</span><span style="background-color: white; line-height: 22.6666660308838px; text-indent: -64px;">登</span><span style="background-color: white;">於</span><span style="background-color: white;">中法文化教育基金會</span>「<b><a href="http://fondation.ehosting.com.tw/in_8_pariscope31.htm" style="background-color: white;" target="_blank"><span style="color: blue;">巴黎視野</span></a></b>」<span style="background-color: white; text-align: -webkit-center;">刊</span>物(<span style="background-color: white; text-align: -webkit-center;">第三十一期 / 104年6月</span>)<span style="background-color: white; text-align: -webkit-center;">閱讀</span><a href="http://fondation.ehosting.com.tw/P31-10-%E7%94%9C%E9%BB%9E%E4%B8%AD%E7%9A%84%E9%91%BD%E7%9F%B3%EF%BC%9A%E9%A6%AC%E5%8D%A1%E9%BE%8D%E7%9A%84%E5%89%8D%E4%B8%96%E4%BB%8A%E7%94%9F.pdf" style="background-color: white;" target="_blank"><span style="color: blue;">PDF內文</span></a></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"> 現今大家耳熟能詳的法式馬卡龍(macaron),或稱杏仁蛋白餅,是以杏仁粉、蛋白、砂糖為基本原料,製成直徑約三至五公分左右的小圓餅,由19世紀末在巴黎經營糕餅業的Ladurée家族將兩片杏仁蛋白小圓餅夾以各式甘那許甜餡料而成(圖一)。而今日的馬卡龍與製作食材相同的杏仁蛋白餅(massepain)差別在於後者僅僅是由杏仁粉、蛋白和砂糖做成的杏仁球或餅乾而已,可說是近親。</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTUW_rc3rtW4458rBgRIXdSvLifzsrmRDuaJx6evQ6cRT6RqTilZVHxvtmqZouQ-SxzuPODvxdGr6Xfe7gYdp3UlbeGUr6wjtdrVwOAERjEKB_VG289LGgHq3TfiqnKb0FFye7K9hD88Vp/s1600/IMAG1497.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTUW_rc3rtW4458rBgRIXdSvLifzsrmRDuaJx6evQ6cRT6RqTilZVHxvtmqZouQ-SxzuPODvxdGr6Xfe7gYdp3UlbeGUr6wjtdrVwOAERjEKB_VG289LGgHq3TfiqnKb0FFye7K9hD88Vp/s400/IMAG1497.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">(圖一)法式馬卡龍(macaron)</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"> 1533年,義大利麥迪奇家族的凱薩琳.麥迪奇(Catherine de Médicis)與法國奧爾良公爵亨利(Henri d'Orléans,即繼承王位後的亨利二世Henri II)政治聯姻後,熱愛美食與藝文的她帶了好幾位甜點師傅陪嫁,除了將義大利的精緻餐具與珠寶飾品放進裝滿嫁妝的行李箱外,許多宮廷料理與甜點食譜也一併帶到法國,杏仁蛋白小圓餅便是其中一例。因為這段歷史淵源,在當時義大利名為macaroni<span style="color: red; font-size: xx-small;"><b>1</b></span>或maccherone的杏仁蛋白小圓餅在法國日漸聲名大噪,受到上流階級的喜愛,隨後食譜便在法國各地流傳,甚至有所演進。1552年,法國作家Rabelais在其著作《第四之書》(Le Quart Livre)中以「杏仁蛋白小圓餅」(petite pâtisserie ronde aux amandes)描述從義大利引進的maccherone,可以想見其在當時的知名程度。</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"> 然而,法國的杏仁蛋白餅其起源真的來自義大利嗎?根據Toussaint-Samat(2004)所著作的《甜點的歷史》一書,傳聞之一是杏仁蛋白餅源自法國中部城市杜爾(Tours)東南方的科梅希修道院(Abbaye de Cormery)。小鎮科梅希(Cormery)的官網甚至專文書寫過去這段傳聞軼事:「杏仁蛋白餅在中古世紀已聞名於歐洲,…其源自781年的科梅希修道院。…傳聞有二,其中之一是當時製作杏仁蛋白餅的修士努力地揉麵團,他如同其他麵包師傅一樣上半身打赤膊,用盡全力攪和麵團。突然,在其精疲力竭時跌倒了,整個人倒在麵團上,要進烤爐的麵團上方留有他的肚臍痕跡。從當時以迄今,科梅希小鎮製作出來的馬卡龍又稱作「<a href="http://www.cormery.fr/index?page=article&id_categorieA=2&id_article=9" target="_blank"><span style="color: blue;">修士的肚臍</span></a>」(nombril du moine)(圖二)。」這是杏仁蛋白餅於法國最早的奇聞軼事,相關的傳說亦在法國其他城市─亞眠(Amiens)、南錫(Nancy)等流傳。</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcIwkePJg5oRZlAihwMi4GbcyZP8ihDDxBd4mWtrx_7Wvy-qbHg3zE3d0IUZvp_jDVZRCosmzoAOZJFGLYo6fDWtDBCvb9KJJv3LQAKdwA89y09sjIRvzSGDAUdSH-yZPTOWk9CUgCGPG2/s1600/p1020016-copie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcIwkePJg5oRZlAihwMi4GbcyZP8ihDDxBd4mWtrx_7Wvy-qbHg3zE3d0IUZvp_jDVZRCosmzoAOZJFGLYo6fDWtDBCvb9KJJv3LQAKdwA89y09sjIRvzSGDAUdSH-yZPTOWk9CUgCGPG2/s400/p1020016-copie.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">(圖二)修士的肚臍(nombril du moine)</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"> 確定的是,1880年3月,費加洛報(Le Figaro)的週日文學副刊(Supplément Littéraire du Dimanche)刊登出一則「甜點師傅巴爾札克─伊蘇敦杏仁蛋白餅」(Balzac Patissier ─ Les Massepains d’Issoudun),節錄其著作中對甜點消費的敘述,洞察當時社會的經濟活動現象。法國寫實作家巴爾札克在著作《攪濁海水的捕魚女》(La Rabouilleuse)中以不少篇幅書寫人們對伊蘇敦杏仁蛋白餅(massepain d'Issoudun)的甜點消費,由於故事背景發生在法國中部伊蘇敦(Issoudun)這個城市,書中更書寫了許多史實,此著作因此被法國學界認為是對伊蘇敦歷史與社會考古的重要文獻,而著作中對於伊蘇敦杏仁蛋白餅的敘述亦定錨了甜點消費在當時屬於外交官這層社會階級的經濟活動(Le Figaro,1880;Association Orléanaise Guillaume Budé<b><span style="color: red; font-size: xx-small;">2</span></b> ,2014),以下節錄費加洛報「甜點師傅巴爾札克─伊蘇敦杏仁蛋白餅」一文(圖三):</span><br />
<blockquote class="tr_bq">
<span style="font-family: "georgia" , "times new roman" , serif;">「這位善良的女士(修女)有知名宗教甜點的食譜,我們稱其為伊蘇敦杏仁蛋白餅(massepain d’Issoudun),這是法國果醬業其中一項偉大的創作,沒有一位主廚、廚師、甜點師傅與果醬師傅能夠偽造。一位駐君士坦丁堡的法國外交官M. de Rivière每年都要求攜帶大量的伊蘇敦杏仁蛋白餅作為蘇丹王Mahmoud後宮佳麗的伴手禮。」 巴爾札克</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"> (一位省裡的清潔男童,第七章)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">「這個獨特的甜點過去只有在豐盛的餐宴時才會製作,至今,因為(有甜點店)開始販售而受到推廣,在巴黎,伊蘇敦杏仁蛋白餅是(依尺寸大小)以5到60法朗不等的價格供居民享用(Le Figaro,1880,本文作者翻譯)。」 </span></blockquote>
<blockquote class="tr_bq">
<span style="font-family: "georgia" , "times new roman" , serif;">原文:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">« Cette digne femme avait eu la recette de ces si célèbres religieuses auxquelles on doit le massepain d’Issoudun, l’une des plus grandes créations de la confiturerie française et qu’aucun chef d’office, cuisinier, pâtissier et confiturier n’a pu contrefaire. M. de Rivière, ambassadeur à Constantinople, en demandait tous les ans de grandes quantités pour le sérail du sultan Mahmoud. H. de Balzac</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"> (Un Ménage de garçon en province, Chap. VII)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">« Cette pâtisserie unique, qui, jusqu’à ce jour, n’avait été faite que pour la table des riches, va être popularisée au moyen de la division adoptée pour la vente; on offrira au public parisien des massepains d’Issoudun depuis 60 francs jusqu’à 5 francs (Le Figaro, 1880). </span></blockquote>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwolZaUs2upeDEhFmOKCOgsjgsWRC8RHmZm6JEdr6M75Ou11iSg2ooUcP5CtYIO8DuAmpCUZt6IqvQ8z2MkYP5Ky8hzpPP_AUXS0QbkLK79tYy54aWSzOYavsu_6O45Ktd9XlqGtzO-cBe/s1600/balzac.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwolZaUs2upeDEhFmOKCOgsjgsWRC8RHmZm6JEdr6M75Ou11iSg2ooUcP5CtYIO8DuAmpCUZt6IqvQ8z2MkYP5Ky8hzpPP_AUXS0QbkLK79tYy54aWSzOYavsu_6O45Ktd9XlqGtzO-cBe/s400/balzac.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">(圖三)「甜點師傅巴爾札克─伊蘇敦杏仁蛋白餅」一文</span> </td></tr>
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<br />
<span style="font-family: "georgia" , "times new roman" , serif;"> 在巴爾札克時代的幣值,平均薪資是4.5法朗(當時約14.34歐元)/天,若一般人要買一份最大尺寸的伊蘇敦杏仁蛋白餅,需要工作大約14天才能負擔得起60法朗(當時約191.25歐元),甚至當時一日薪資也無法負擔一份尺寸最小的5法朗(當時約15.93歐元)。於此可見,文學家認為料理技藝亦是反應社會寫實的現象之一,巴爾札克將甜點消費融入社會寫實的文學論述中,從細微的甜點美食場域視角看當時的經濟結構與社會價值觀。</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"> 今日,這個精緻杏仁蛋白小甜點不僅從巴黎專賣馬卡龍為主的百年老舖Ladurée或人稱胖子的甜點新秀Pierre Hermé將響亮名氣遠播至世界各地,消費者更可以在法國各地區見其芳蹤。倘若有機會踏上巴黎花街,想一親馬卡龍芳澤的觀光客在甜點店俯拾即是的巴黎該如何選擇呢?跟著法國評鑑與指標走準沒錯,評鑑像是米其林紅色指南(Michelin Guide Rouge)、高勒米歐指南(Gault Millau)、費加洛雜誌(Le Figaro)、Le Pudlo Paris等等,著名指標為法國最佳職人(Meilleur Ouvrier de France/M.O.F.)、世界甜點大賽冠軍(Champion du Monde de Pâtisserie)、法國國家騎士勳章(Chevalier de l’Ordre National du Mérite)等等,這些評鑑與指標物的出現與傳承,都一再說明法國,尤其巴黎,為重視專業與評鑑的國家與城市;甚至,眾多評鑑與指標受其他國家奉為圭臬。在巴黎甜點評鑑中,雜誌《費加洛》受到高度關注,其為創自1825年法國國內發行量最大的綜合性日報《費加洛報》的附屬刊物,從雜誌網站可看到每個月都會評鑑出一則「巴黎最佳美食得獎名單」(palmarès du meilleur de la gastronomie parisienne),而且都會有小短片公開主廚評審團的品味標準,每次的主題不一,每個月出刊的美食評鑑已歷時近十年,巴黎經典甜點的歷年評鑑主題有2015「<a href="http://www.lefigaro.fr/sortir-paris/2015/01/07/30004-20150107ARTFIG00038-les-meilleures-galettes-des-rois-de-paris.php" target="_blank"><span style="color: blue;">巴黎最佳國王派</span></a>」、2013「<a href="http://www.lefigaro.fr/sortir-paris/2013/03/26/30004-20130326ARTFIG00609-les-meilleures-religieuses-au-chocolat-de-paris.php" target="_blank"><span style="color: blue;">巴黎最佳巧克力修女泡芙</span></a>」、2012「<a href="http://www.lefigaro.fr/sortir-paris/2012/04/27/03013-20120427ARTFIG00728-les-meilleurs-macarons-chocolat-de-paris.php" target="_blank"><span style="color: blue;">巴黎最佳巧克力馬卡龍</span></a>」(圖四)、2010「<a href="http://www.lefigaro.fr/sortir-paris/2010/01/27/03013-20100127ARTFIG00002-le-test-des-meilleurs-paris-brest-.php" target="_blank"><span style="color: blue;">巴黎最佳巴黎.布列斯特</span></a>」、2009「<a href="http://www.lefigaro.fr/sortir-paris/2009/10/07/03013-20091007ARTFIG00700-les-meilleurs-millefeuilles-de-paris-.php" target="_blank"><span style="color: blue;">巴黎最佳千層派</span></a>」、2009「<a href="http://www.lefigaro.fr/scope/articles-restaurants/2009/05/06/08004-20090506ARTFIG00002-les-meilleures-tartelettes-au-citron-de-paris-.php" target="_blank"><span style="color: blue;">巴黎最佳檸檬塔</span></a>」等等。許多巴黎得獎的甜點店都將其視為一份殊榮,並把報導公告在自家的官方網站上,不少甜點導覽書的作者也將其視為有公信力、聲譽的巴黎甜點店篩選依據。</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicOH3yzpkjVC_cWs9d_GCXuoED_0tV8p34s6JNVMTyRGkblw2nnZqLH8FGvsWAHAc_RuU6ZQKqdC-jpmlgkYzooq9dQ8c8fNpZpwNo7fts9NaU3Q0tQTVSrlqfBVMkMdP4lP9hHO37Xvjn/s1600/macarons.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicOH3yzpkjVC_cWs9d_GCXuoED_0tV8p34s6JNVMTyRGkblw2nnZqLH8FGvsWAHAc_RuU6ZQKqdC-jpmlgkYzooq9dQ8c8fNpZpwNo7fts9NaU3Q0tQTVSrlqfBVMkMdP4lP9hHO37Xvjn/s400/macarons.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">(圖四)費加洛雜誌評鑑2012「巴黎最佳巧克力馬卡龍」</span></td></tr>
</tbody></table>
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<span style="font-family: "georgia" , "times new roman" , serif;"> 從2012「巴黎最佳巧克力馬卡龍」的評鑑過程影片可以知道如何選擇一顆上等的巧克力馬卡龍,評鑑標準有四:外形、質地、味道、價位。製作好吃的巧克力馬卡龍需要高難度的技術,它是極脆弱又難搞的甜點,無論是巧克力還是馬卡龍都與製作時的氣溫和濕度有關,如何在新鮮度、質地與味道中取得平衡是關鍵。評鑑委員之一的甜點師傅Christophe Felder認為,當我們嚐到一顆上等的巧克力馬卡龍時,除了脆感外,第一口便能感受到巧克力甘那許(ganache)的柔順質地與香氣,不甜膩且鎖住巧克力本身的好味道。製作難度在於如何巧妙地選擇巧克力的味道(可可豆產區與品種)、巧克力甘那許的製作(巧克力、鮮奶油、奶油與糖之間的平衡)、製作馬卡龍的蛋白要極度新鮮且在打發蛋白糖霜時至少要十分鐘以上等等。他亦說明當年度最佳巧克力馬卡龍獎落巴黎第一區Saint-Honoré路上的Jean-Paul Hévin之因,這位於1986年獲頒法國最佳職人的巧克力師傅,選用來自拉丁美洲委內瑞拉產區的巧克力,其得天獨厚的風土使可可豆不需經過太多的後天發酵,加上該店使用的食譜與技術,使巧克力的味道完美地與馬卡龍結合。依序上榜的還有位於第二區的Carette、第六區的Pierre Hermé</span><span style="font-family: "georgia" , "times new roman" , serif;">(圖五)</span><span style="font-family: "georgia" , "times new roman" , serif;">和AOKI,以及第八區的Dalloyau。當然,除了一年四季都可以嚐到不同尺寸的原味、巧克力、焦糖奶油鹽之花口味馬卡龍外,跟著水果旺季或花季走,還可以嚐到季節限定口味,像是檸檬、百香果、玫瑰荔枝覆盆子(圖</span><span style="font-family: "georgia" , "times new roman" , serif;">六</span><span style="font-family: "georgia" , "times new roman" , serif;">)等等,近年還有店家推出鵝肝或松露馬卡龍!因為馬卡龍製作難度高與保鮮不易,可想見其價格不斐,若想免費嚐鮮,可要把握一年一度3月20日巴黎特定店家的320馬卡龍日唷!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8xDIQ9DTw_PoJuTO49TMy3CZSpeXIACzSi9sfptwkdtxyxLUr0XdVU4mqPiq2m2LcVVU7NOgD2PRta-I2dGvXD7hlf23nIbnVb7ZUJmJE3aKsamoawzLd4Uuwmxsq7p2wb6qJo4rlbBwE/s1600/macarons+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8xDIQ9DTw_PoJuTO49TMy3CZSpeXIACzSi9sfptwkdtxyxLUr0XdVU4mqPiq2m2LcVVU7NOgD2PRta-I2dGvXD7hlf23nIbnVb7ZUJmJE3aKsamoawzLd4Uuwmxsq7p2wb6qJo4rlbBwE/s400/macarons+2.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">(圖五)上:Pierre Hermé巧克力馬卡龍/下:Ladurée玫瑰與焦糖奶油鹽之花馬卡龍</span></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-CErgv73iufLo3LsTT5yyIRuAZGKkDjni3VKfFIwCUjzUoFrsQXqTCiKgD5XJbZkccJuMqSMPuscsQDQZciLljmIuvbpTVgXXK32vAJvhtgajhsq2PWDrp-VNRevNPNkpRg0-Lmspkz0E/s1600/293979_10151404724925407_1170835629_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-CErgv73iufLo3LsTT5yyIRuAZGKkDjni3VKfFIwCUjzUoFrsQXqTCiKgD5XJbZkccJuMqSMPuscsQDQZciLljmIuvbpTVgXXK32vAJvhtgajhsq2PWDrp-VNRevNPNkpRg0-Lmspkz0E/s400/293979_10151404724925407_1170835629_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">(圖六)Pierre Hermé名為Ispahan的玫瑰荔枝覆盆子馬卡龍</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"> 不僅僅在甜點店,其實一般的法國家庭餐桌上就常常可見這道手作的精緻甜點,可能是老奶奶、媽媽、年輕女孩從廚房端出的手藝,亦可能是爸爸、男孩展現其對甜點之愛。品嚐馬卡龍沒有特定的時間或地點,無論是寒冷的冬天、旅行時的火車上,甚至是與親友正在打牌的空檔皆可咬上一口。在此獻上一份法國友人Floriane的馬卡龍食譜,如果您有機會到巴黎觀光並品嚐過知名馬卡龍,念念不忘這甜滋味的同時,何不親手試試呢?</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<br />
<h4>
<b><span style="font-family: "georgia" , "times new roman" , serif;">馬卡龍(macarons)</span></b></h4>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">準備:1小時 烘焙:12分鐘 休息:1小時(加入中間餡料後冷藏1天再享用為佳)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">食材:(分量約25至30顆)</span><br />
<ol>
<li><span style="font-family: "georgia" , "times new roman" , serif;">糖粉(sucre glace) 175g</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">杏仁粉 125g</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">新鮮常溫蛋白 100g</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">白細砂糖(sucre semoule) 80g</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">食用色素粉或可可粉 10g(非必要)</span></li>
</ol>
<span style="font-family: "georgia" , "times new roman" , serif;">工具:</span><br />
<ol>
<li><span style="font-family: "georgia" , "times new roman" , serif;">過篩網</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">電動打蛋機(打發蛋白用)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">烘焙用矽膠刮刀(spatule maryse) </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">擠花袋與圓形擠花器</span></li>
</ol>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4mlgheTaNVT_Mc6T_3rE5O620fJmDJM1NLYLONvktzq_angJyE9CSUoOD8gxO3uswSYi2CQDp2Bwm4y4AV7_KMAuuzeaME89hYp0IiZ3m32U4G4Cgs3c4Ek9iFV0-007dMIlwpFQURELX/s1600/IMG_20150521_144314.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4mlgheTaNVT_Mc6T_3rE5O620fJmDJM1NLYLONvktzq_angJyE9CSUoOD8gxO3uswSYi2CQDp2Bwm4y4AV7_KMAuuzeaME89hYp0IiZ3m32U4G4Cgs3c4Ek9iFV0-007dMIlwpFQURELX/s400/IMG_20150521_144314.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">食材與工具</span></td></tr>
</tbody></table>
<span style="font-family: "georgia" , "times new roman" , serif;">步驟:</span><br />
<ol>
<li><span style="font-family: "georgia" , "times new roman" , serif;">將糖粉與杏仁粉過篩在一起。(這個步驟一定要做唷,麵糊才會均勻!)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">將蛋白與細砂糖倒在一起,用電動打蛋機以最高速(重要!)打發成法式蛋白,約10分鐘,打發的蛋白要像刮鬍泡慕絲那樣緊實。(製作馬卡龍有使用法式蛋白與義式蛋白兩種版本,法式蛋白與義式蛋白差別在於前者是直接混合砂糖與蛋白,蛋白是生的;後者是以煮沸的糖水加入蛋白打發,蛋白是熟的。)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCA6V5BB87oIPm1eR74Ul2M8rP9aNX01k9nzkco0wOcCA2lR4vQqKpwlkAB82B8gXOFiJv6GzQ7ldg7bcKsOlL0GaMv0fA6KInuXE2g05cGgzbP98IsDdiR58Ymwo9C3kCvRdMKgV0iB3x/s1600/IMG_20150521_154353.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCA6V5BB87oIPm1eR74Ul2M8rP9aNX01k9nzkco0wOcCA2lR4vQqKpwlkAB82B8gXOFiJv6GzQ7ldg7bcKsOlL0GaMv0fA6KInuXE2g05cGgzbP98IsDdiR58Ymwo9C3kCvRdMKgV0iB3x/s400/IMG_20150521_154353.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">打發法式蛋白</span></td></tr>
</tbody></table>
</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">將過篩在一起的糖粉與杏仁粉一次倒入法式蛋白中,以烘焙用矽膠刮刀由下往上邊轉邊混合馬卡龍麵糊,直至麵糊光滑後停止,這個程序為馬卡龍化(macaronner)。不能混合太久,不然麵糊會不夠稠。</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">將麵糊倒入擠花袋中,在烤盤上鋪一張烘焙紙或矽膠烤模,為了防止它飛起,可以在烘焙紙下方四個角擠上一點點的麵糊,使烘焙紙服貼於烤盤上。在烘焙紙上擠出直徑約3公分的馬卡龍,約50~60個,彼此之間留3公分左右的空隙。<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi6lOwCwuVaLta_uf0_2l6oZ7SnLgVmmuAXEn5aqbYgJ1gRL6SzAcHx0gulO6KFdFXHTPUmb5wI2QOSHp63HvHNZuh74y7rwZGrR28Qo8aQ9rvXyxKxHVjCxQNmRT8ThbP5G6wqALHN7-Z/s1600/poche.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi6lOwCwuVaLta_uf0_2l6oZ7SnLgVmmuAXEn5aqbYgJ1gRL6SzAcHx0gulO6KFdFXHTPUmb5wI2QOSHp63HvHNZuh74y7rwZGrR28Qo8aQ9rvXyxKxHVjCxQNmRT8ThbP5G6wqALHN7-Z/s400/poche.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">長出小圓領後再打開烤箱</span></td></tr>
</tbody></table>
</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">讓馬卡龍休息約30分鐘使其外表變乾而殼化(croûter)。烤箱預熱180℃,接著用指腹輕摸馬卡龍,感覺得出來不黏手,此時可以進烤箱了,烤箱熱度同時調降至160度,烘培12分鐘,中間打開烤箱門2次散熱,第一次最好在長出小圓領(collerette)後再打開,時間到後馬上取出避免繼續烘烤,馬卡龍脫模冷卻。<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8WhmTTLw0zXaMIQlH8BneAqDfRJCGmM-PIRySQpSB609TyGga58ueyqci7I4pwy-kPFcxaMlJfYA3EAGzYVCOoJuPH4OvRqn28-k-ysu3hX8Zj0XLtBA2PQ4f-Mgo0I3DsMcmhm9c2YOf/s1600/IMAG8295.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8WhmTTLw0zXaMIQlH8BneAqDfRJCGmM-PIRySQpSB609TyGga58ueyqci7I4pwy-kPFcxaMlJfYA3EAGzYVCOoJuPH4OvRqn28-k-ysu3hX8Zj0XLtBA2PQ4f-Mgo0I3DsMcmhm9c2YOf/s400/IMAG8295.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">馬卡龍脫模冷卻</span></td></tr>
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</span></li>
</ol>
<h4>
<b><span style="font-family: "georgia" , "times new roman" , serif;">巧克力內餡(la garniture des coques)</span></b></h4>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">準備:10分鐘 冷卻:4小時</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">食材:</span><br />
<ol>
<li><span style="font-family: "georgia" , "times new roman" , serif;">液態鮮奶油 250g</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">蜂蜜 20g</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">黑巧克力磚(70% cacao) 200g</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">牛奶巧克力磚 10g</span></li>
</ol>
<span style="font-family: "georgia" , "times new roman" , serif;">步驟:</span><br />
<ol>
<li><span style="font-family: "georgia" , "times new roman" , serif;">將液態鮮奶油與蜂蜜倒在一起煮滾,接著將溫度降至80度後倒入兩種巧克力中混合。</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">巧克力與其他混合以隔水加熱的方式融化,均勻攪拌直到內餡滑順光亮,常溫冷卻4小時。<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyg3seXTnnGddpr6ChtTvqtRr8EKQ30ATVOyDSH2r1GteNKIE_T2KB_fUpsogu8laa6s35USLtB7EO2KMohWqWZq6Owyvohb2eLhXpVBB5pgHJk8xy40t0kLiBQwEQdT5LTKtYGmJpWjog/s1600/IMAG8302.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyg3seXTnnGddpr6ChtTvqtRr8EKQ30ATVOyDSH2r1GteNKIE_T2KB_fUpsogu8laa6s35USLtB7EO2KMohWqWZq6Owyvohb2eLhXpVBB5pgHJk8xy40t0kLiBQwEQdT5LTKtYGmJpWjog/s400/IMAG8302.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">手作巧克力馬卡龍</span></td></tr>
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</span></li>
</ol>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">註釋:</span><br />
<ol>
<li><span style="font-family: "georgia" , "times new roman" , serif;">macaroni這個義大利字詞最早出現於13世紀末,在當時的義大利有兩種意涵。其一為甜點,指的是杏仁蛋白餅;另一個則是含有乳酪絲、肉桂與番紅花的精緻麵團。17世紀後,指稱甜點的意涵已消失,獨留精緻麵團之意,直至今日。14世紀中期,義大利文學家薄伽丘在其著作《十日譚》(Decameron)中描述macaroni為和有奶油與乳酪的義大利麵團 gnocchi。</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Association Orléanaise Guillaume Budé是一個推廣從古代以迄今的人文主義文化思想的官方研究協會,於「文學地理」的研究類別中,考證了巴爾札克於法國中部地區的生活背景與軼聞。<a href="http://www.bude-orleans.org/lespages/43auteurs/balzac.html">http://www.bude-orleans.org/lespages/43auteurs/balzac.html</a></span></li>
</ol>
<h2>
</h2>
</div>
Hsin Yehhttp://www.blogger.com/profile/03529509155386310671noreply@blogger.com0tag:blogger.com,1999:blog-1199927216953745468.post-76221536395881738322015-06-16T09:34:00.001+08:002016-04-12T21:09:39.825+08:00城堡的守護者(三)gardien de château (3)<br />
登上法蘭西斯一世側翼一樓中段的迴旋梯,推開厚重的大門,觀光客彷彿化身為受邀至皇室參觀的嘉賓,無論公、私領域,都能恣意地窺其究竟。若是在某些特定時間進來,還有城堡專屬導覽員為大家講古,解開潛藏於皇室展間的各個符碼,述說皇室成員的奇聞軼事。然而,這裡總不是自己家,不能事事為所欲為,展間人員尤其會在這個展間上緊發條,注意是否有不合規定的賓客,上前告知該遵守的參觀禮儀。這一層不像其他樓層只有一位展間人員,這裡有兩位,分別職守皇室公領域國王議政廳與皇室私領域皇后閨房,瞻前與顧後。畢竟這一層如果觀光客太多、太吵雜,可是會影響整棟法蘭西斯一世側翼的參觀動線與觀看品質,甚至一閃神沒注意到有些觀光客恣意觸碰貴重古物,可是會讓警報器作響,因此這裡的工作人員總是戒慎提防著。<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU-tBtrkA9wa-ut5reLQwyD7VgcRLP6c5D370Rn5ziITOOwIyRW-79eS0pN4SZU_VtuK_iChTe8Ky4WWoXSCx01DeRz1ylOhb3Cb3p8lrsgw6nrrUbl67JUNa-PNl5FU8uKSumQJLB4Nlu/s1600/salle+du+roi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU-tBtrkA9wa-ut5reLQwyD7VgcRLP6c5D370Rn5ziITOOwIyRW-79eS0pN4SZU_VtuK_iChTe8Ky4WWoXSCx01DeRz1ylOhb3Cb3p8lrsgw6nrrUbl67JUNa-PNl5FU8uKSumQJLB4Nlu/s640/salle+du+roi.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">國王議政廳(Salle du roi)</span></td></tr>
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這裡幾乎時時刻刻充滿觀光客,唯有一早九點還沒有遊客進城堡時,我又剛好在這裡開啟一天的工作,就能在繞完二樓的動線把每一展間的門都打開後,回到駐守點欣賞建築雕飾、閱讀介紹立牌上的文字。二樓的大門推開後即為展間⑥:國王議政廳(Salle du roi),這個空間很大,議政廳的壁飾與雕塑與一樓的石刻儲存室截然不同,無論室內色澤與裝飾,細緻吸睛,每每看到走上來的觀光客都是帶以讚嘆的表情。十九世紀末建築師杜邦(Felix Duban)在進行考古研究文藝復興時期的用色與建築風格之後,恢復十六世紀初法蘭西斯一世問政時的空間原貌,國王議政廳是文藝復興時期最為公開的皇室空間,有多元用途:除了是法蘭西斯一世的用餐場合、接見官員與外賓的空間,也是展現國王能力與皇家富足的公領域,像是皇室象徵、掛毯、雕塑與肖像、騎士戰器等等,可見一斑。<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGA2PxmPSQ-WE1OqHSyNdERWwmkbuT17P9HYbAXxr7oKB1SQvHsB6sp64dxAhsvt_HqFFcMcNjUaFoDRLQAdhJUxUnbWnZb8ZpzBxNh4w2GeO-FMpt3912EjlvZaJYL0SSPlo6vLXQdLtD/s1600/IMAG8081.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGA2PxmPSQ-WE1OqHSyNdERWwmkbuT17P9HYbAXxr7oKB1SQvHsB6sp64dxAhsvt_HqFFcMcNjUaFoDRLQAdhJUxUnbWnZb8ZpzBxNh4w2GeO-FMpt3912EjlvZaJYL0SSPlo6vLXQdLtD/s640/IMAG8081.jpg" width="360" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">作為象徵物的火蠑螈、貂、貝殼與天鵝</span></td></tr>
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才十八歲的法蘭西斯安古蘭(François d'Angoulême)於1514年娶了遠親路易十二與安娜布列塔尼的女兒—克勞德公主(Claude de France)。她沒有任何兄弟繼承王位,便順理成章地繼承布盧瓦城堡與北方布列塔尼。法蘭西斯安古蘭搬進公主的出生地布盧瓦城堡並登上王位後,又名為法蘭西斯一世(François Ier)。距他登基至今剛好500年;因此,羅瓦河谷地方觀光局(la Mission Val de Loire)將今年定為「<a href="http://francois1er.org/" target="_blank">1515-2015 法蘭西斯一世:羅瓦河谷文藝復興年</a>」(1515-2015-François Ier, la Renaissance en Val de Loire),羅瓦河流域城堡與古蹟有一系列相關的歷史文化活動。1515年,他開始在布盧瓦城堡興建法蘭西斯一世側翼,歷時三年(1515~1518)。在左手邊的煙囪上,有兩隻象徵皇室的動物圖騰:左邊為象徵法蘭西斯一世的火蠑螈(salamandre)、右邊則是象徵克勞德公主的貂(hermine,繼承了她媽媽安娜布列塔尼來自北方的動物家徽)。火蠑螈以火攻擊的能力代表武力強盛,作為王的象徵,此外還有皇室圖騰百合(fleur de lys)與文藝復興初期的貴族象徵物貝殼(coquille);貂皮潔白代表純潔,作為后的象徵,天花板也繪有這些皇室徽飾。煙囪下的壁爐也有另一動物徽飾,剛開始工作的第一個禮拜曾有觀光客問我那代表哪個皇室貴族,當時沒有做足功課,就這樣被考倒了,只能跟他說:「抱歉,我不太清楚,如果您願意的話,我可以詢問導覽員。」問了其他同事後,原來這隻「遺憾天鵝」(cygne navré),即被箭穿過身體的天鵝(le cygne transpercé d'une flèche),是法蘭西斯一世母親露易絲薩瓦(Louise de Savoie)的代表物,作為思念亡夫(Charles d'Orléans,法蘭西斯一世之父)的遺憾之愛。在煙囪旁有一張國王專屬的皇位,附有頂篷,充滿了金黃百合這皇室圖樣,法蘭西斯一世會在此用餐。這個皇位是可拆式的,也就是說,如果國王要到其他城堡住上幾天,他的隨從就會將皇位拆卸裝箱帶著走,當時很多皇室物件都是跟著國王走,像是掛毯(tapisseries),冬天較冷時,就掛在四周牆面上,用來避寒,直到路易十四之後的掛毯才成為固定式,永久嵌於牆上。當時,想要用酒水毒害國王是很困難的事,因為酒水都會經由設計過的器皿事先檢查,這類器皿多由蛇嘴或獨角獸的頭角製成,據說有毒物質經過會變顏色。再往右手邊看,有一張西班牙製的木雕辦公桌,充滿小抽屜的設計,在當時放置重要文件,抽屜都有上鎖,相當精緻。<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijxh8jMEBJ2WuMRyprx_zcNn1WB5cbR11KLbQqf-ky_ZLCSgB3rwycsKXvfruyU_Cvmg8RdGSw1OgFreZRWkxcjMRIr2-yDYhxLozNgfVx740Z8H8Vm02M8aySxMarbjexlRJBXeUoshPt/s1600/IMAG8082.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijxh8jMEBJ2WuMRyprx_zcNn1WB5cbR11KLbQqf-ky_ZLCSgB3rwycsKXvfruyU_Cvmg8RdGSw1OgFreZRWkxcjMRIr2-yDYhxLozNgfVx740Z8H8Vm02M8aySxMarbjexlRJBXeUoshPt/s640/IMAG8082.jpg" width="360" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">雕飾大寫F與C的煙囪與天花板</span></td></tr>
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展間右手邊的空間除了有另一面雕飾著國王與皇后名字開頭大寫F與C的煙囪外,還擺了法蘭西斯一世的騎士戰服與戰器,法蘭西斯一世是法國歷史上出了名的皇家騎士,剛上位的他熱愛南征北討,尤其是義大利米蘭東南方附近Marignan一役戰勝後(舊義語:Marignano,現為:Melegnano),成功奪回曾祖母瓦倫汀(Valentine Visconti)於米蘭的領地。然而,皇后克勞德的生活品味不在此,她自小身體羸弱、喜好文學藝術,不愛武器、打獵、征戰,國王還在位期間她就過世了,國王不守寡的,直接再娶奧地利伊利諾公主(Éléonore d'Autriche)。而展間旁的戰器都是十六世紀初的真品,經過的男士們,無論大人小孩都想伸出鹹豬手摸上一把,此時就會被眼尖的工作人員出聲制止:「請勿觸摸。」(Pas de toucher, s'il vous plaît.)通常大人都會對我們露出尷尬的笑容,說聲抱歉;然而,小孩就有不同的反應了,不是害怕地瞪著我們不敢再碰,就是想要繼續以身試法故意再碰,然後被尷尬不已的家長制止。有些孩子會乖乖地不再亂碰,但有些年紀真的非常小的,會坐在地上大哭,這時他們的父母跟我們的表情都顯示為無奈與攤手。家長不是迅速把他們拉走,就是留他們坐在原地大哭,後者真的很令人傻眼。<br />
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<tr><td class="tr-caption"><span style="font-size: small;">瓦洛廳(Salle des Valois)</span></td></tr>
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再往前走向下一展間⑦:瓦洛廳(Salle des Valois),這裡是擺放法蘭西斯一世眾多收藏的公開空間,他不只是一位博學的君主(是他使法文成為歐洲文學的官方語言,與拉丁文並駕齊驅),亦是藝術的捍衛者、無法饜足的收藏家。熱愛文藝復興時期的思維,即重新探索古希臘羅馬時期的藝術與神話文學,法蘭西斯一世從北義將此概念引進法國,也在法國接見了許多義大利藝術家,像是授權藝術家達文西(Léonard de Vinci)到香波堡(Château de Chambord)設計著名的雙螺旋梯,並把昂布瓦茲(Amboise)附近的克洛呂斯城堡(Château de Clos Lucé)送給他,達文西晚年也在此長眠;在巴黎近郊的楓丹白露宮(Fontainebleau)接見善於運用色彩的佛羅倫斯畫家羅索(Rosso Fiorentino),並以出資者的身份贊助眾多藝術家到楓丹白露創立藝術學院以進行創作。因此,這個展間可以看到文藝復興時期雕塑品的用色(黃、藍、白為主),還可以欣賞到多幅文藝復興畫家的複製品,像是知名的神話故事歐羅巴的掠奪(L'Enlèvement d'Europe)、達文西的學生臨摹其畫作施洗者約翰(Saint Jean-Baptiste)。<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimZ7E3VMW_0uPPbuC15lnmvzwjQsCbeqQOHoSikQ8syXzPI1o_S26IOhIErTJO_A12RF_fZpmbjDyi-TIFqszktOWOLjxKoCbWAZ7KVM3mVB-onNQlqlm7sK-DJorF0EViTsmiMogUNQpD/s1600/salle+des+valois.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimZ7E3VMW_0uPPbuC15lnmvzwjQsCbeqQOHoSikQ8syXzPI1o_S26IOhIErTJO_A12RF_fZpmbjDyi-TIFqszktOWOLjxKoCbWAZ7KVM3mVB-onNQlqlm7sK-DJorF0EViTsmiMogUNQpD/s640/salle+des+valois.jpg" width="478" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">法蘭西斯一世接見畫家羅索與神話故事歐羅巴的掠奪</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFs0D8Tm6SJJ2AvL5xaZBepS6ERpKPzCX2SEqXUod98Mvbv0HYNORZi_xowKA0DiTegPRfq_8EVgXfJfsb_81lzdZLRZ_Df_bUsc7xNcg605vVQ6tFhqV_u1CB1R_AAAWjvUvdUeZXElHt/s1600/IMAG8313.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="616" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFs0D8Tm6SJJ2AvL5xaZBepS6ERpKPzCX2SEqXUod98Mvbv0HYNORZi_xowKA0DiTegPRfq_8EVgXfJfsb_81lzdZLRZ_Df_bUsc7xNcg605vVQ6tFhqV_u1CB1R_AAAWjvUvdUeZXElHt/s640/IMAG8313.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">文藝復興時期的用色</span></td></tr>
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除了文藝復興時期的收藏品,這個展間擺放了七位國王肖像與當時的錢幣展示,這給了觀光客對歷任瓦洛王朝國王的外觀印象,依序為路易十二(Louis XII)、法蘭西斯一世(François Ier)、亨利二世(Henri II)、法蘭西斯二世(François II)、查理九世(Charles IX)、亨利三世(Henri III)與亨利四世(Henri IV)。導覽員多會停留在此講古:瓦洛王朝的第一任國王為路易十二,因為路易十二與皇后安娜布列塔尼沒有子嗣,只好讓女兒克勞德公主與遠親法蘭西斯一世政治聯姻。法蘭西斯一世死後由兒子亨利二世繼位,雖然他與當時義大利佛羅倫斯知名商賈家族的凱薩琳麥迪奇(Catherine de Médicis)政治聯姻,凱薩琳還替他生了十個孩子,但他的最愛還是來自法國帕提耶的黛安娜(Diane de Poitiers),亨利二世原本將知名的雪儂梭堡(Château de Chenonceau)送給情婦黛安娜,但對黛安娜恨之入骨的凱薩琳在亨利二世意外過世後,便處心積慮想奪走雪儂梭堡,於是以羅瓦河畔另一腹地較小的修蒙堡(Château de Chaumont-sur-Loire)與黛安娜交換,面對皇后,情婦怎有說不的權利。亨利二世有三個兒子,接著繼位的是年僅十六歲的法蘭西斯二世,與其政治聯姻的皇后為來自蘇格蘭的瑪麗史都華(Mary Stuart d'Ecosse),然而他在位只有幾個月就死了,只好由年僅十歲的兒子查理九世繼位,政治聯姻對象為來自奧地利的伊麗莎白(Elisabeth d'Autriche),儘管查理九世在位十多年,但也於二十四歲英年早逝,只好由最後一個兒子亨利三世繼位,據說瓦洛王朝歷任皆是政治聯姻,唯有亨利三世與來自洛林的皇后露易絲(Louise de Lorraine)是真愛,亨利三世最終因新舊教之爭被刺殺身亡,瓦洛王朝已經沒有男丁了,只好由來自波旁王朝的遠房表弟亨利納瓦(Henri de Navarre)與凱薩琳才貌兼具的女兒—瑪格麗特公主(Marguerite de France)政治聯姻,亨利納瓦更名為亨利四世,然而亨利四世並不愛瑪格麗特,與她也沒有任何孩子,他再娶了佛羅倫斯的瑪麗麥迪奇(Marie de Médicis,凱薩琳麥迪奇的遠房堂妹)為后,生了兩個兒子,即未來的路易十三(Louis XIII)與加士東奧爾良(Gaston d'Orléans),瓦洛王朝在皇室血脈中斷後便告終而改朝換代了。從王與后過往的愛恨情仇回到現實,展間裡的錢幣都是真品,儘管放置錢幣的玻璃窗有上鎖,館方還是設了多層防護,像是只要輕微碰觸就會異常敏感的警報器,每周至少作響三、四次,不只會嚇到多數無辜的觀光客,沒有注意到有觀光客誤觸警報的工作人員也是膽顫心驚啊!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo5qz2ZyieZaUROuU3AoIrzKYzy2KnKzjF1CNGadYGNRFx-MntbjcCIEL-vTcJP_vD7J2SNaY4FYjY7pL85lqK30qrhQybJXO1slJsKTxjcZl_OOOYSFPjxj3aPabVcIj1kHnVBgv_OMAm/s1600/IMAG8281.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo5qz2ZyieZaUROuU3AoIrzKYzy2KnKzjF1CNGadYGNRFx-MntbjcCIEL-vTcJP_vD7J2SNaY4FYjY7pL85lqK30qrhQybJXO1slJsKTxjcZl_OOOYSFPjxj3aPabVcIj1kHnVBgv_OMAm/s640/IMAG8281.jpg" width="457" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">皇后藝廊(Galerie de la reine)</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKuqAIG8zPx5gmUpLZyE5yE3NHMxQHMD9HnL9woVHPn4FHn8YaqDQDWcRsCkRhMV-vwaZuHzRVQHjEolPOMAdAAV8VushQGhzA8aq8bsT4NHyH4felzPKwV6FqlNNIRzljUmmqL8tgQ-XO/s1600/IMAG8108.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKuqAIG8zPx5gmUpLZyE5yE3NHMxQHMD9HnL9woVHPn4FHn8YaqDQDWcRsCkRhMV-vwaZuHzRVQHjEolPOMAdAAV8VushQGhzA8aq8bsT4NHyH4felzPKwV6FqlNNIRzljUmmqL8tgQ-XO/s640/IMAG8108.jpg" width="360" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">在這展間展示的是什麼樂器?</span></td></tr>
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從小門左轉進展間⑧:皇后藝廊(Galerie de la reine),這裡除了是皇后凱薩琳麥迪奇的收藏展間外(今日作為人物畫展間),也是連結公領域與私領域的通道,作為接待其他王公貴族、晚宴(舞會、音樂會)或加冕儀式(apparat)的場合。地板磁磚是文藝復興時期的藍,建築師杜邦將此展間修復得很亮眼,有時沒事打發時間,同事Patrick會故意問我問題:「考考妳!」我都會回答:「盡管考!」還沒把各展間作品摸透的我很多次都會被考倒,畢竟他已經在此工作好多年了。問題像是「在這展間展示的是什麼樂器?」我直接回答:「鋼琴。」沒有意識到答案不可能那麼簡單,完全答錯,原來那不是鋼琴,而是「大鍵琴」(clavecin),玩法則是要把琴鍵彈撥起來的,琴鍵還是木製,我真是有眼不識極品。另一個問題就很機車了,「這個展間右手邊牆上的畫作,畫裡的女性是誰?」又被考倒了,若是問我展間左手邊的人物畫作,我還略知一二,幾乎是文藝復興時期的人文主義學者,像是陳述此中心思想「我們並非生來就是人,而是成為人」(On ne naît pas Homme, on le devient.)的義大利哲學家伊拉斯莫思(Érasme)、義大利文學家但丁(Dante)、捍衛法國文學的薔薇詩人洪薩(Pierre de Ronsard)等等,正前方的法國國王人物畫像也算簡單,但右手邊那一幅真的太難,畢竟這幅畫作沒有介紹立牌!原來Patrick他自己也不知道是誰,剛來工作時,他說他問了導覽員,無從考證的一張畫作,導覽員也只能說是位貴族女孩,所以答案就是某位貴族(翻白眼)。問題又如「<span style="font-family: sans-serif;">為何這展間地板的磁磚有幾塊的藍跟大多數不同?」嘿嘿,這次考不倒我了,少數的藍磁磚顏色較暗,是最初十九世紀末建築師杜邦修復的,大多數的藍磁磚則是2000年再翻修的,因此顏色不同。終於答對了,在這裡工作,真的還是要多看多問多做功課啊!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8UHuxFIKoCaU5wvonU33XhwV9kTKDRb_7pz5FUD1iSq0stoN4F3kaHXlIk89O2NUaYnR28AqGGUtbLqRXshp4ZWBqtg3UROI9ZY3QzzaKK3KCKQ4bG-XfosBQUEr-xas50n-ijhEcybSm/s1600/IMAG8111.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8UHuxFIKoCaU5wvonU33XhwV9kTKDRb_7pz5FUD1iSq0stoN4F3kaHXlIk89O2NUaYnR28AqGGUtbLqRXshp4ZWBqtg3UROI9ZY3QzzaKK3KCKQ4bG-XfosBQUEr-xas50n-ijhEcybSm/s640/IMAG8111.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">晚宴(舞會、音樂會)</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMnFFmRJRP0Av9xVtaj4sUdvGSXKTyMv8kif6by2Lpm77Cq75YIzWr_D2YVilFUI24FFxifCgfFIIrNxsxg51MSoX9heW4nTpxcymnX80TLeEX2zMSEYhUL0SeB0x7-UxxDMnaG3u-_kfo/s1600/galerie+de+la+reine.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMnFFmRJRP0Av9xVtaj4sUdvGSXKTyMv8kif6by2Lpm77Cq75YIzWr_D2YVilFUI24FFxifCgfFIIrNxsxg51MSoX9heW4nTpxcymnX80TLeEX2zMSEYhUL0SeB0x7-UxxDMnaG3u-_kfo/s640/galerie+de+la+reine.jpg" width="473" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">法國國王人物畫像</span></td></tr>
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<span style="font-family: sans-serif;"> 前往下一個展間⑨:后之衣帽間(La garde-robe),字面上的意思就是歷任皇后更衣的空間,自安娜布列塔尼開始就有女侍協助更衣,到凱薩琳麥迪奇時協助更衣的女侍達兩百人,皆是萬中選一才貌兼具,她所創立的這群女侍團(escadron volant)還有另一個重要功用,以才貌接近重要朝臣當間諜,竊取重要訊息,所謂的美人計啊!然而,今日在這個小空間已經看不到她們的華麗衣裳,只有幾幅歷任皇后的人物畫與肖像,像是體弱多病的克勞德公主、年紀輕輕就守寡的瑪麗史都華(當時法國守寡是披白色頭巾,凱薩琳麥迪奇帶進義式的黑色守寡服儀)、又名瑪歌皇后(la reine Margot)的傳奇人物瑪格麗特公主、牽著小小路易十三的瑪麗麥迪奇。最後一幅有路易十三跟瑪麗麥迪奇的人物畫總是吸睛,一開始大家都會以為瑪麗麥迪奇牽著一位小女孩,但明明畫上有寫這是剛滿27個月的路易十三,原來法國皇室傳統會給七歲以前的小男孩穿裙裝,這真是太特別了,也難怪法國歷任國王的穿衣風格與品味如此特殊,尤其是太陽王路易十四!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM96xPpzDza4thiXjRWieSDRBXZ8NBbX4bu5AHmnNvKHhvRQ5Ni-zYskmfUGP0A0S662bqFBTt33MrugYNr2Aj1TNiykIYBTFKF6dvplsKnXcwaWQ-6GoG4iPBVnsHTRQWb_h_Q8ieUdfB/s1600/IMAG8135.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM96xPpzDza4thiXjRWieSDRBXZ8NBbX4bu5AHmnNvKHhvRQ5Ni-zYskmfUGP0A0S662bqFBTt33MrugYNr2Aj1TNiykIYBTFKF6dvplsKnXcwaWQ-6GoG4iPBVnsHTRQWb_h_Q8ieUdfB/s640/IMAG8135.jpg" width="516" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">守寡的瑪麗史都華</span></td></tr>
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<tr><td class="tr-caption"><span style="font-size: small;">牽著小小路易十三的瑪麗麥迪奇</span></td></tr>
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<span style="font-family: sans-serif;"> 這裡還有幾幅畫展示文藝復興時期的女性如何美白(文藝復興時期的女生認為古希臘羅馬的女性有金髮與白皙的額頭是美麗的象徵,我心裡偷偷說原來種族歧視這麼早就開始了),當時沒有面膜,只能以萊姆汁或蟾蜍血自製美白霜,有英美人士看到介紹立牌還跟我確認真的是蟾蜍嗎?我們查證單字後只能一起做出驚訝與不可思議的表情!</span><br />
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<tr><td class="tr-caption"><span style="font-size: small;">drawers and small boxes for the make-up</span></td></tr>
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<span style="font-family: sans-serif;"> 重頭戲在展間⑩:皇后閨寢(Chambre de la reine),這裡也是另一位工作人員駐守點,為了巡視觀光客是否恣意撫摸床舖、床簾,甚至大喇喇地躺下去,大概有一半的觀光客會想要去碰那張床吧,尤其是孩子們,人少時我們會前往輕聲告知,人多時我們可就不留情面拉開嗓門嚴肅地說「請勿觸碰」,這時碰床的觀光客馬上成為全場的焦點,尷尬無比,但總還是會遇到那種講不聽,還跟我說碰一下沒關係的外國觀光客,這時只能解釋這床是十九世紀末古物,大家都去碰的話很快就會壞了,而且這裡到處都有攝影機連線到保全室。</span><span style="font-family: sans-serif;">但這畢竟是少數,多數觀光客都是很遵守參觀禮儀的,尤其會看到法國爸媽帶著小朋友來參觀城堡,邊看邊介紹文物,還會提醒孩子不要亂碰,有時甚至是小朋友輕聲朗讀立牌上的展間介紹給爸媽聽,互相討論展間裝飾與古物,那畫面看在眼裡格外溫馨、感人,美感教育從小、從家做起。</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0NV3uwZsbIrIk0EkKrjcpPqErVg7h1hVRJ2-jdUxDqL_Zw63it8MT-cvXXjSyY8A_jsi5XGLdZD4IputSxLzyBC9Hj7AzdcEwHXHvhjvlOq9ER62amj6mRvVasO18A2Pthox35uRwdKmH/s1600/IMAG7943.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0NV3uwZsbIrIk0EkKrjcpPqErVg7h1hVRJ2-jdUxDqL_Zw63it8MT-cvXXjSyY8A_jsi5XGLdZD4IputSxLzyBC9Hj7AzdcEwHXHvhjvlOq9ER62amj6mRvVasO18A2Pthox35uRwdKmH/s640/IMAG7943.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">皇后閨寢(Chambre de la reine)</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3o-hQ-ODKoW-jBWBx9_c3zlGbmAXopj7xwKAWsv8GA1A88ZVq0_tIhXaIzZHMblKs0nII8pTZUAfUo5imJD6eqJp6evfA9bRpC09dQonTLXUCIJG5tQjzWa7MlnWXlbD60TMQnvf3SFZ4/s1600/IMAG7956.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3o-hQ-ODKoW-jBWBx9_c3zlGbmAXopj7xwKAWsv8GA1A88ZVq0_tIhXaIzZHMblKs0nII8pTZUAfUo5imJD6eqJp6evfA9bRpC09dQonTLXUCIJG5tQjzWa7MlnWXlbD60TMQnvf3SFZ4/s640/IMAG7956.jpg" width="625" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">凱薩琳麥迪奇帶進義式的黑色守寡服儀</span></td></tr>
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<span style="font-family: sans-serif;"> 這間被建築師杜邦設計還原為凱薩琳麥迪奇的閨房,房間的天花板、地板、煙囪上到處可見由兩個C與一個H交織的字母圖樣,就是代表凱薩琳麥迪奇與其夫婿亨利二世的名字開頭,圖樣看起來也有D,傳聞有二,一為亨利二世(Henri Deuxième)全稱的縮寫H和D,另一為其情婦黛安娜(Diane de Poitiers)的名字縮寫D,見仁見智囉!在這展間,很多觀光客都覺得皇后的床也太小了吧,一般人真的睡得下嗎?導覽員都會做如下說明:史料多寫當時的床為客製化,會依主人身高去丈量長度,以節約製作材料,而我們所見的這張床長度也是有190公分,一般女性是睡得下,但是國王與皇后的床在當時很常是臥榻,作為接見王子、公主或親信的場合。至於他們到底睡在哪裡呢?Patrick告訴我可能是城堡中較隱密的地方吧!展間中有一介紹立牌說明皇后的一天:皇后一早起床,王子、公主與親信女侍們會前來問安,接著會一起到隔壁小禮拜堂(L'oratoire,展間11)做彌撒(天主教為當時法國國教,國王與皇后都是虔誠教徒),接近中午時分會在此接見貴賓。</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEQmf0qJOneFUD7g0Io9TeSbgymKSRj9gMQ-7X95qexbnf0MswK1pJSCGWATi2bleJBU0GGEA6cyaAJZAsGsmcscste8m6Ka8P-8ED8GJjo6QIjxHcEASrqHLb6xlJo78eCvi0hQYRxBU3/s1600/IMAG8105.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEQmf0qJOneFUD7g0Io9TeSbgymKSRj9gMQ-7X95qexbnf0MswK1pJSCGWATi2bleJBU0GGEA6cyaAJZAsGsmcscste8m6Ka8P-8ED8GJjo6QIjxHcEASrqHLb6xlJo78eCvi0hQYRxBU3/s640/IMAG8105.jpg" width="433" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">小禮拜堂(L'oratoire)</span></td></tr>
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<span style="font-family: sans-serif;">用完午餐後,繼續接見其他選定的訪客。下午時分,皇后、公主或其他貴族女性會一起欣賞男士們的動態活動,像是騎馬或射箭,多會押注看誰獲勝。不要小看這些女性,她們自幼也是會騎馬跟射箭的,只是受於禮教規範,她們多做靜態活動,像是聊天、到書房(Studiolo,展間12)閱讀、吟詩、撥弦或刺繡,只要不是閒著都好,晚餐後回到皇后藝廊(展間8)參加舞會或音樂會等晚宴。看完這只能自嘲,你我皆凡人,摸摸鼻子繼續上工,作夢比較快!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOxuIbsPH9h2IfWuhozsw-Iyd9wceAjsQyh4ekjX0cWawe8oFr9vpvhbJp8OKvq1FPT3E0ibHbev5MValkLvkVXtWQxAEaOnwSAvrLsRfGnDtyZzte7KjvY-yMGUfPiWTSuZe9pX-ai7Mo/s1600/IMAG8106.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOxuIbsPH9h2IfWuhozsw-Iyd9wceAjsQyh4ekjX0cWawe8oFr9vpvhbJp8OKvq1FPT3E0ibHbev5MValkLvkVXtWQxAEaOnwSAvrLsRfGnDtyZzte7KjvY-yMGUfPiWTSuZe9pX-ai7Mo/s640/IMAG8106.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">書房(Studiolo)</span></td></tr>
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<span style="font-family: sans-serif;"> 欸,布盧瓦城堡沒有國王寢宮嗎?當然有,從皇后閨寢旁的迴旋梯再往上走一層樓就是囉!(待續)</span>Hsin Yehhttp://www.blogger.com/profile/03529509155386310671noreply@blogger.com0tag:blogger.com,1999:blog-1199927216953745468.post-32312438989713510032015-06-02T20:19:00.002+08:002016-04-12T21:09:39.816+08:00城堡的守護者(二)gardien de château (2)<br />
無論工作崗位是在法蘭西斯一世側翼一樓的建築展間,還是在路易十二側翼二樓的美術館,偶爾都會看到有一臉疑惑的觀光客拿著城堡簡介不知道參觀路線從哪裡開始,若他們視線有瞥到我身上的工作人員識別證,大多會主動向前詢問,若沒有,我則會主動上前告知並引導他們怎麼走。有時候我會想,難道是城堡簡介寫得不夠清楚嗎?仔細看,寫得很清楚,也有序號標示;難道是展間動線指標不夠清楚,待了每個展間,刻意看了法文跟英文標示,也是蠻清楚的,所以只能推測觀光客有時目光會被某些展品吸走,就忽略了指標或沒注意手上的參觀動線,或是跟親友邊看邊聊,也沒那麼注意。這些經由告知引導都算好解決,最令人攤手的,莫過於兩種團體:帶隊老師放任中小學生參觀的校外教學團體,以及不諳法文看不懂英文也不想聽導遊導覽逕自脫團參觀的外籍旅遊團體。還好,這類團體一天大概只會遇到一團,除了口頭宣導孩子要跟著老師走,兩眼專注監視以避免大人孩子恣意躺在國王或皇后的床舖、試圖偷偷打開古物的櫃子或抽屜,甚至一手抓起長矛或標槍。<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSaZ09QVLZdhNt5yhPB4S52sxYVyyt6VHOfR0rHITArCM5CZlgwwjv3d1o9mfoqx5GZCsrB508EIjhuUV-vt95X4MjH0m2kQPdH-xSG6klf_kaXZhOYGDM57yFXY54lGL1ITeNEMOyVbQv/s1600/IMAG8378+%25282%2529.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSaZ09QVLZdhNt5yhPB4S52sxYVyyt6VHOfR0rHITArCM5CZlgwwjv3d1o9mfoqx5GZCsrB508EIjhuUV-vt95X4MjH0m2kQPdH-xSG6klf_kaXZhOYGDM57yFXY54lGL1ITeNEMOyVbQv/s640/IMAG8378+%25282%2529.jpg" width="372" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">議政廳(Salle des États Généraux)</span></td></tr>
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至於<b>參觀路線</b>到底該怎麼走呢?從入口的接待人員那取得適合自己語言的城堡簡介後,直行走上幾步臺階就會被一樓右手邊的展間吸引,這就是展間①:<b>議政廳(Salle des États Généraux)</b>,也是布盧瓦城堡最早開始的建築,始自十三世紀初,1214年由布盧瓦公爵(Comte de Blois)堤博六世(Thibaut VI)開始建造,是法國現存最古老的十三世紀哥德式(gothique)議政廳。十九世紀中,1840年,城堡被列級為歷史古蹟後,國家級建築師杜邦(Félix Duban)1843年進駐修復,考古驗證當時模型與用色,將議政廳分成兩個殿(nef),於覆蓋拱頂的壁板畫上寶石藍底以及代表皇室的金黃百合花(fleurs de lys),這是最讓人驚艷的美麗對比色,這時導覽員會告訴小朋友,可不要慢慢細數百合花有幾朵唷,我直接告訴你總共有6720朵!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvRGJU1W2pdcAi5eOGRWE09pJOS620L2OiN9Il1a3bLwCRa6tUlUNmUpaoRWM6OOmaUBiuVtmvrFs0OWc7lfg91W6HbNCB-7W99OKQUXpsTqOp88iZgYEStq7tXKmgvusWhWJWd5vpdRDn/s1600/IMAG7927+%25282%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvRGJU1W2pdcAi5eOGRWE09pJOS620L2OiN9Il1a3bLwCRa6tUlUNmUpaoRWM6OOmaUBiuVtmvrFs0OWc7lfg91W6HbNCB-7W99OKQUXpsTqOp88iZgYEStq7tXKmgvusWhWJWd5vpdRDn/s640/IMAG7927+%25282%2529.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">法蘭西斯一世的御膳房(ancienne cuisine)</span></td></tr>
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這裡是觀光客會走錯路的其中一展間,有些人會直接往二樓樓梯走上去,但明明在梯口就有一塊禁止的立牌。接下來走進議政廳左手邊的另一扇門,我們就到了<span style="font-family: sans-serif;">展間</span><span style="font-family: sans-serif;">②~⑤(法蘭西斯一世側翼的一樓):<b>建築廳(salles d'architecture)</b>,同事們也會稱這裡為<b>石刻(lapidaire)儲存室</b>,用在對講機時比較好講,在一樓充滿古蹟修復當時存放石頭模型的空間,同事有提醒我這裡很冷…,真的,所以每次換班到這我一定會加件毛衣背心。作為法蘭西斯一世側翼的一樓開頭,走進</span><span style="font-family: sans-serif;">展間</span><span style="font-family: sans-serif;">②就能在右手邊看到超大煙囪,這裡就是法蘭西斯一世當時的御膳房(ancienne cuisine),現在作為存放路易十二側翼在修復時的石刻複本,或許有些觀光客覺得一樓都是石膏複本沒有什麼亮點,不過邊欣賞邊對照解說,真的好多建築歷史知識值得了解,再從中對照法國料理或藝術歷史,就會發現同時期的吻合之處。路易十二時期當時的建築懸飾(cul-de-lampe)多為植物枝葉,建築柱頭(chapiteaux)有人形(像是雜技表演者、修士或騎士)或動物(獅子或猴子),有承載廊柱重量的作用。</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjANu6_mlNGdBVzJNo-P3Ix5d0R138dgGytZSyelYERbs3kMl5br0ng7eRHMnoDRpuN7H0PpEIs8_FRBGT0aY4WpXjagSrliuxBO-KYkBTgoKz9_4iN4rI4s9bPeYzcm6NZ_G2x6yiBRUNv/s1600/chapiteaux+L12+%25282%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="483" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjANu6_mlNGdBVzJNo-P3Ix5d0R138dgGytZSyelYERbs3kMl5br0ng7eRHMnoDRpuN7H0PpEIs8_FRBGT0aY4WpXjagSrliuxBO-KYkBTgoKz9_4iN4rI4s9bPeYzcm6NZ_G2x6yiBRUNv/s640/chapiteaux+L12+%25282%2529.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">路易十二時期的建築柱頭(chapiteaux)</span></td></tr>
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<span style="font-family: sans-serif;"> 最容易被忽略的是象徵路易十二的家徽解說—豪豬(porc-épic),豪豬緣起自路易十二爺爺路易奧爾良公爵(Louis d'Orléans)中古十四世紀那時所頒發的騎士詔令,以豪豬作為騎士的象徵,取自拉丁文的格言「cominus et eminus」(de près et de loin),近可用身上的刺保護自己,遠可發射身上的刺做攻擊,遠近皆可攻守的概念,路易十二便以此作為皇室家徽,解說上寫道,在路易十二側翼二樓(即現在的美術館)側邊門上的黃金豪豬模型,因為鑲在牆內而躲過法國大革命戰火,可是城堡內數一數二跨越五百多年元老級的真品古物,九成的遊客跟我一樣沒有很認真看解說,不知道真品就在美術館走廊上,還好有熱心同事偷偷告知。</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivZQtWcMgiY9xQKrbAN2aB1DAaAVoDbOg7ta7jIZC5igc3Q9WJizQZxXReTViJhr7ykYJyhvw0CNavMElBSyQLAo3NAFirm2NEVCcv3q0OyK4P4zoygJIbblVUQ1GCjM029pHe-z8rmELS/s1600/porc-epic.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivZQtWcMgiY9xQKrbAN2aB1DAaAVoDbOg7ta7jIZC5igc3Q9WJizQZxXReTViJhr7ykYJyhvw0CNavMElBSyQLAo3NAFirm2NEVCcv3q0OyK4P4zoygJIbblVUQ1GCjM029pHe-z8rmELS/s640/porc-epic.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">路易十二側翼二樓(即現在的美術館)側邊門上的黃金豪豬,是城堡內元老級的真品</span></td></tr>
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<span style="font-family: sans-serif;"> 這個展間還放了好幾塊垂直天窗(lucarne)上的山牆(gâble)裝飾,十五世紀哥德時期是三角形的型式,天窗作為閣樓(comble)照明的光源。雖然路易十二在十六世紀初於米蘭打仗時已經認識了義大利藝術家達文西(Leonard de Vinci),但在他任內受到義大利的影響還是很有限,反倒是建築特色多展現皇室意象,像是路易十二與皇后安娜布列塔尼的名字開頭L和A,作為浮雕或裝飾,象徵物如百合花或皇后家族動物徽貂尾(moucheture d'hermine),甚至是佇立在城堡正面側翼二樓的路易十二騎馬雕像展現軍事總司令的大將之風。</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlgAXSbUoP7yzK8NoaMdKLaYrS2Fr8w1gqlTKi9WTFHqB-MPUpCBbvevZ-8AJBeyFmjb-Qvc2IvQ1VCd1PCsdUcDjZ1-ye-d87yN2meTgIJrrUvnZ25OnCISwCJ8fVrJIYx8YOOLo0-DxK/s1600/gable+L12+%25283%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlgAXSbUoP7yzK8NoaMdKLaYrS2Fr8w1gqlTKi9WTFHqB-MPUpCBbvevZ-8AJBeyFmjb-Qvc2IvQ1VCd1PCsdUcDjZ1-ye-d87yN2meTgIJrrUvnZ25OnCISwCJ8fVrJIYx8YOOLo0-DxK/s640/gable+L12+%25283%2529.jpg" width="635" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">垂直天窗(lucarne)上的山牆(gâble)裝飾,哥德時期是三角形式</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBhDJEBcfWOvBtvzLxF3WwoFl_0ZYmpoigOByRZjzXita9kkp95tlJ_2cDKg0pchi_d6aSWDFSdptE-Q_U2umpPWWWyKBh-szQEHjV-lj24AfiYSHXWzHadCOY2e-UTV6Euw3rV1C4JgEb/s1600/salamandre.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBhDJEBcfWOvBtvzLxF3WwoFl_0ZYmpoigOByRZjzXita9kkp95tlJ_2cDKg0pchi_d6aSWDFSdptE-Q_U2umpPWWWyKBh-szQEHjV-lj24AfiYSHXWzHadCOY2e-UTV6Euw3rV1C4JgEb/s640/salamandre.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">象徵法蘭西斯一世的火蠑螈(salamandre)</span></td></tr>
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<span style="font-family: sans-serif;"> 往前至展間③,這裡則是</span><span style="font-family: sans-serif;">存放法蘭西斯一世側翼在修復時的石刻複本,然而象徵法蘭西斯一世皇家族徽的火蠑螈(salamandre)建築裝飾全都被過去的戰火破壞殆盡,建築師杜邦只好到附近另一座法蘭西斯一世的寢宮香波堡(Château de Chambord)考察,複製模型以修復布盧瓦城堡內法蘭西斯一世側翼。</span><span style="font-family: sans-serif;">這個展間也放了天窗上山牆的裝飾,但是法蘭西斯一世熱衷於當時十六世紀北義的文藝復興建築,將其引進法國,而文藝復興(Renaissance)的概念就是仿古,回到古希臘羅馬時期的樣貌,因此這時期的山牆不再是三角形式,而是古神廟(temple à l'antique)的樣式,當時稱為tempietto,我覺得比上個時期的還要精緻。</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_H3vJ29uGWD2kDb8Vr5knQpYybfdG7LmNsgqeJxBJWLV2S8JAmyx7mm-JrYQXx9CIYYjAsCEYwQyfXmxof7CELA955PRX8CfSUZwaol7SxmsZ4OYeQ4weAMF1GPUG8hEcpxmzdeV96Jeq/s1600/IMAG8362+%25282%2529.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_H3vJ29uGWD2kDb8Vr5knQpYybfdG7LmNsgqeJxBJWLV2S8JAmyx7mm-JrYQXx9CIYYjAsCEYwQyfXmxof7CELA955PRX8CfSUZwaol7SxmsZ4OYeQ4weAMF1GPUG8hEcpxmzdeV96Jeq/s640/IMAG8362+%25282%2529.jpg" width="491" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">這時期的山牆是古神廟(temple à l'antique)的樣式</span></td></tr>
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<span style="font-family: sans-serif;"> 再往前走到展間④,大多數遊客會在這個展間發出讚嘆,不知是驚嚇還是驚喜,因為額頭上的高度放有兩排嚇人的鬼醜或石像鬼(gargouilles)雕飾,作為一樓石刻區最殺底片的地方。鬼醜石像多佇立在一樓以上的城堡、教堂牆面上,與牆面垂直並保持一定距離,在中古世紀以前有其實質用途,下雨集水後會從鬼醜的嘴巴排出,以保護牆面減少雨水沖刷;然而中古世紀之後實質意義漸失,文藝復興時期之後所建的石像鬼成為藝術觀賞之用。這兩排石像鬼,一邊為路易十二側翼的模型,這時期多為貌似真人的人形鬼醜;另一邊為法蘭西斯一世側翼的模型,文藝復興時期之後則是動物形貌的鬼醜。因為鬼醜的強烈形象,旁邊牆上有法蘭西斯一世由義大利引進的文藝復興建築柱頭</span><span style="font-family: sans-serif;">(chapiteaux)樣式便時常被忽略,這時期的建築柱頭為多樣式(varietas),或植物、或來自神話、或動物,展現文藝復興初期不對稱的概念。法蘭西斯一世也帶進法國一文藝復興時期很重要的懸飾概念—燭台(candélabre)樣式,這在側翼的石膏浮雕上,或是二樓國王廳的煙囪上,都能見其燭台雕飾蹤跡。</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmbtlJCB09Vq9RzIJb-Olzbmb9cNjpWJErE_sz6oiHC2P1sKS_7INDEkWSrVB5y-W_LW-TSzLxM8nmUCCo1nWIAHU0sOOubrvK8imW7MJ7BM9-q4TbIK0EVm7pI-SaeKTwKsjYatFnB6G/s1600/gargouilles+%25282%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="483" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmbtlJCB09Vq9RzIJb-Olzbmb9cNjpWJErE_sz6oiHC2P1sKS_7INDEkWSrVB5y-W_LW-TSzLxM8nmUCCo1nWIAHU0sOOubrvK8imW7MJ7BM9-q4TbIK0EVm7pI-SaeKTwKsjYatFnB6G/s640/gargouilles+%25282%2529.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">鬼醜或石像鬼(gargouilles)</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrlzh8vlbJ8f0fG7YPRoYO4RyVuIkIzCpuDGendvTY-P-VdkP3tNXitpWDP4zZ_wRnDxpqX4YpBqw3zmIKPzmYv2L36Ctg39wwvIpY0Kv_8R1NB424RJPgN57fTWg_7s8xSJLQSzqnUJMt/s1600/IMAG8360+%25283%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrlzh8vlbJ8f0fG7YPRoYO4RyVuIkIzCpuDGendvTY-P-VdkP3tNXitpWDP4zZ_wRnDxpqX4YpBqw3zmIKPzmYv2L36Ctg39wwvIpY0Kv_8R1NB424RJPgN57fTWg_7s8xSJLQSzqnUJMt/s640/IMAG8360+%25283%2529.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">這時期的建築柱頭為多樣式(varietas)</span></td></tr>
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<span style="font-family: sans-serif;"> 拍完石像鬼的照片,或是站在石像鬼前擠眉弄眼之後(我有時會看著遊客偷笑或跟他們聊上幾句),有一半的遊客會繼續往前走進展間⑤,</span><span style="font-family: sans-serif;">這裡是</span><span style="font-family: sans-serif;">存放加士東奧爾良公爵(路易十三的弟弟)側翼在修復時的石刻複本,十七世紀末的建築樣式進入古典主義(Classicisme),與上個時期不同的是此時更崇尚古典希臘羅馬神話人物的實質意象,加士東奧爾良公爵將自己比擬為力大無窮的神話人物海格力士(Hercules),並請雕塑家為其製作大型人像,與象徵智慧、戰爭的希臘羅馬人物雅典娜及戰神阿波羅的大型雕像一同放在側翼上。這個時期的建築柱頭</span><span style="font-family: sans-serif;">(chapiteaux)樣式則是仿造帕德嫩神廟與羅馬萬神殿的樣貌,依序由底層至最上層:第一層為方正沒有雕飾的多立克式(dorique),第二層為一對向下渦卷的艾奧尼式(ionique),頂層則是裝飾性強有植物茛苕(acanthe)葉狀的科林斯式(corinthien)。看到這些解說,多年前在歐文所Dinu課堂上講的歐洲文化史頓時浮現在腦中,我們永遠不會知道過去所學的知識,會在未來的什麼時刻再次出現,儘管零碎細微,卻一直在記憶的深處,等待時空契合之時,竄出記憶的底層!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM2ozYQFd3vguoaSeXksnQqOxTDUXOCA56rk7nP3HCaDPz-zg0HKcZUg_2eDdAOKK29li_YxgtfuT0TAaAfIuFi1es_Bg4fx3y_LADfE1o_vtoeJ-w-3t_-LgHPDAqQQVeUMld3E9RfVx6/s1600/classicism+%25282%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="481" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM2ozYQFd3vguoaSeXksnQqOxTDUXOCA56rk7nP3HCaDPz-zg0HKcZUg_2eDdAOKK29li_YxgtfuT0TAaAfIuFi1es_Bg4fx3y_LADfE1o_vtoeJ-w-3t_-LgHPDAqQQVeUMld3E9RfVx6/s640/classicism+%25282%2529.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">這時期的柱頭有艾奧尼式(ionique)以及科林斯式(corinthien)</span></td></tr>
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<span style="font-family: sans-serif;"> 這只是法蘭西斯一世側翼一樓而已,我真的很愛巨細靡遺…。很多觀光客遊走至此,便迷路了,找不到通往二樓的迴旋梯,不是從一樓底端廁所旁的門離開了,就是急急忙忙再走回議政廳尋找。城堡簡介有寫唷,看完展間⑤要再折返回展間④,登上鬼醜石像右邊門旁的大型開放式迴旋梯(grand escalier),就是從那裡通往國王與皇后的皇家御所!也是在這裡的門邊會有工作人員站駐,除了引導參觀路線外,這裡也有新鮮空氣跟暖陽,比較不冷啊!(待續)</span><br />
<span style="font-family: sans-serif;"><br /></span>Hsin Yehhttp://www.blogger.com/profile/03529509155386310671noreply@blogger.com0tag:blogger.com,1999:blog-1199927216953745468.post-75290776538474107712015-05-14T15:30:00.002+08:002016-04-12T21:09:39.822+08:00城堡的守護者(一)gardien de château (1)<br />
路過無數次,去年九月多第一次進去參觀,適逢當天是歐洲遺產日(journées européennes du patrimoine)而免費入場;今年春天二訪是因為友人來玩,用了觀光中心發的居民證(Pass Ville de Blois)再次免費參觀。沒想到的是,居然有機會在此短期工作,擔任城堡的守護者——各展間接待兼巡視人員(Accueil et Surveillance)!<br />
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<tr><td class="tr-caption"><span style="font-size: small;">布盧瓦城堡(Château Royal de Blois)</span></td></tr>
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歡迎來到<b>布盧瓦城堡(Château Royal de Blois)</b>,從十三世紀以至十七世紀的皇室城堡,歷經十五位法國國王,最為著名的是瓦洛王朝(Dynastie Valois)的路易十二(Louis XII)、法蘭西斯一世(François I)、亨利二世(Henri II)與亨利三世(Henri III)。西元1840年,根據剛出爐不久的「歷史古蹟法」,布盧瓦城堡被國家編列為歷史古蹟(Monument Historique),於1843年由政府指派的古蹟修復家Félix Duban進行考察與研究,使城堡恢復過去樣貌與榮景,而今日為布盧瓦市政府的歷史文化資產。<br />
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在半天的職業訓練時,主管帶我認識環境與其他同事,介紹城堡的人事組織與工作職掌,所有工作人員大概有40~50位吧!除了帶回輪班表,還有專門給媒體的城堡介紹新聞稿,回家要認真研讀是因為可能隨時會有遊客針對城堡歷史或文物隨口一問。而第一天的上班日就遇上勞動節連續假期,十點抵達後,就迅速前往我的崗位,在法蘭西斯一世那棟的三樓展間,主要有亨利三世房間、議政廳、Félix Duban藝廊、新文藝復興大廳。整個三樓就我一個工作人員,每半小時或一小時會與其他樓層同事輪替,也不能一直待在原地,要隨時走動查看,回應二樓的指示(像是二樓會以無線對講機告知有導覽人員隨行的團體上樓),引導或告知遊客參觀路線及禁止事項。週末遊客遠比週間多,六至七成是來自各地區的法國人,三至四成來自世界各地,所以法語、英語都要兼用,但遇上只會說西語、德語、俄語或其他語言的遊客,只好使用肢體語言了(第一天工作就遇到一位中國遊客小胖哥拿出他的旅館地圖問我怎麼坐公車到那,也有法國遊客問我來自哪個國家,甚至拿著手機裡英國王妃生女的新聞與我分享)!週間遊客雖然比較少,但旺季(四月復活節開始至十月底萬聖節)一天下來兩、三百人跑不掉,主管說不能因為遊客較少時就掉以輕心,雖然這時可以欣賞文物、藝術品或閱讀導覽解說,但也要留意遊客動向,過去就曾經在沒什麼遊客時,古蹟牆上被塗鴉,甚至有心人士偷走了路易十二那棟二樓美術館的一幅畫作。因此,同事David告訴我要用眼觀察遊客是否將後背包往前背、是否觸摸古蹟與文物、掃視展間狀態一切如故;用耳細聽遊客腳步聲在哪裡、對講機內容;用鼻嗅聞是否有異,像是小火警之類。第一天可能因為遊客如織,感覺時間過得很快,當晚要練習關門,法蘭西斯一世那棟三樓所有展間的門,因為是第一次,另一位待在二樓的同事大Patrick很熱心地一次帶我從一樓往二樓再往三樓關各展間,再走回二樓到一樓的出口大廳關螢幕電源與超級大門。大約晚間六點半,我們開心地互道晚安回家。一週過得很快,我也趁這個工作機會熟記法國王室在15世紀末至17世紀的政權輪替(趁每天近十場的城堡導覽解說停留在展間時邊聽邊記,或是趁機閱讀牆上的導覽招牌),尤其是瓦洛王朝的名人們,欣賞王室文物、生活樣貌、藝術珍藏。<br />
布盧瓦城堡從其外觀來看,經歷四個時期:<br />
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<tr><td class="tr-caption"><span style="font-size: small;">(1) 哥德式(gothique)</span></td></tr>
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(1)十世紀中古時代由布盧瓦公爵(Comte de Blois)開始建造總理大廳(salle des États),這是法國自十三世紀以來最大的<b>哥德式</b>建築廳堂(gothique)。一路從波旁王朝(Dynastie Bourbons)掌政至瓦洛王朝(Dynastie Valois)取代,奧爾良(Orléans)的貴族與騎士勢力開始介入。<br />
(2)十五世紀中,法國王室仍屬瓦洛王朝統治,來自奧爾良的路易一世(Louis Ier d'Orléans)與來自義大利米蘭的瓦倫丁威斯康堤公主(Valentine Visconti)的孫子,<b>路易十二(Louis XII)</b>成為法國國王後將其寢宮與議政事宜遷移至此,1498年至1501年,三年間他建造了城堡迎面的側翼,此時建築風格為哥德<b>火焰式</b>(flamboyant),樑柱的裝飾則受北義大利影響,這是因為他在米蘭軍事出征時認識了達文西!面向城堡則可看到側翼正中間有一雕像,正是騎著馬匹的國王兼軍事總司令(condottière)路易十二。在這面側翼上還有兩個字母L和A,各自代表了國王路易十二(Louis XII)與與其政治聯姻的皇后安娜布列塔尼(Anne de Bretagne)他們名字的開頭字母,是的,他在此時收復了法國北方的布列塔尼,在這面側翼二樓的美術館地面上也有以他們名字開頭的字母排列唷。<span style="font-family: sans-serif;">他們其中一個女兒克勞德公主(Claude de France),其與路易十二的堂弟法蘭西斯一世政治聯姻。</span><br />
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<tr><td class="tr-caption"><span style="font-size: small;">(2) 火焰式(flamboyant)</span></td></tr>
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<tr><td class="tr-caption"><span style="font-size: small;">(2) 騎著馬匹的國王兼軍事總司令(condottier)路易十二</span></td></tr>
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(3)1515年,路易十二去世後則由他堂弟兼女婿<b>法蘭西斯一世(François I)</b>繼承王位,十六世紀初的法國受義大利文藝復興影響很深,無論是在建築、繪畫、雕塑等等,因此在法蘭西斯一世時期建造的另一面側翼則是融合義大利<b>文藝復興時期</b>的裝飾風格(Renaissance)與法國建築架構,法國首創的開放式迴旋樓梯也是他延攬達文西至此設計建造的作品。第一任皇后Claude de France與他生的孩子之中,最有名的就是未來的國王亨利二世,皇后儘管博學儒雅,但身體羸弱,十年後便辭世,喜好遠征的法蘭西斯一世之後便與奧地利艾利諾公主(Éléonore d'Autriche)政治聯姻,以繼續擴充版圖。1547年,國王過世後便由兒子<b>亨利二世(Henri II)</b>繼位,其政治聯姻的對象是赫赫有名的凱薩琳麥迪奇(Catherine de Médicis),來自義大利佛羅倫斯麥迪奇家族。之後於1559年、1560年、1574年分別由他們的三個兒子<b>法蘭西斯二世(François II)</b>、<b>查理九世(Charles IX)</b>、<b>亨利三世(Henri III)</b>繼位,但因為亨利三世沒有子嗣,1589年因為新舊教之爭被刺殺後只好由波旁王朝的遠房表弟<b>亨利四世(Henri IV)</b>繼位,雖然他娶了亨利二世與凱薩琳麥迪奇的女兒瑪格麗特公主(Marguerite de France),我們所稱的瑪歌皇后(reine Magot),但沒多久他又再娶了麥迪奇家族的瑪麗麥迪奇(Mari de Médicis),還生下了未來的王儲,瓦洛王朝因此而沒落。<br />
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<tr><td class="tr-caption"><span style="font-size: small;">(3) 文藝復興時期(Renaissance)</span></td></tr>
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<tr><td class="tr-caption"><span style="font-size: small;">(3) 文藝復興時期(Renaissance)</span></td></tr>
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(4)十七世紀初,1610年,國王亨利四世過世後,當時才九歲的兒子<b>路易十三(Louis XIII)</b>繼位,1635年,他將想密謀篆位的弟弟<b>加斯東奧爾良公爵(Gaston Orléans)</b>流放至此,喜好排場的公爵便開始建造最後一面側翼,當時<b>古典主義</b>(classicisme)正流行,因此建築樣貌帶有古希臘羅馬的影子,樑柱上的裝飾援引由簡到繁的多立式(dorique)、愛奧尼式(ionique)和科林斯式(corinthien),甚至頂端有希臘羅馬神祇的大型雕塑,以及他自己的塑像。然而,因為經費不足,三年後,所有的工程都停擺了。<br />
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<tr><td class="tr-caption"><span style="font-size: small;">(4) 古典主義(classicisme)</span></td></tr>
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宏觀來看,布盧瓦城堡的歷史政權更替大致了解後,也該走進每個展間,欣賞過往史蹟文物,以感念天地之悠悠,歷史長河之遠流!(待續)<br />
<br />Hsin Yehhttp://www.blogger.com/profile/03529509155386310671noreply@blogger.com0tag:blogger.com,1999:blog-1199927216953745468.post-78046872086787831462015-05-04T02:24:00.001+08:002016-04-12T21:03:43.558+08:00來去法國人家過聖誕 Nöel en France<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;"><br /></span></span>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;">本</span><span style="background-color: white; text-align: -webkit-center;">文</span><span style="background-color: white; text-align: -webkit-center;">刊</span><span style="background-color: white; line-height: 22.6666660308838px; text-indent: -64px;">登</span><span style="background-color: white;">於</span><span style="background-color: white;">中法文化教育基金會</span>「<span style="background-color: whitesmoke;"><a href="http://fondation.ehosting.com.tw/in_8_pariscope30.htm" target="_blank"><b>巴黎視野</b></a></span>」<span style="background-color: white; text-align: -webkit-center;">刊</span>物(<span style="background-color: white; text-align: -webkit-center;">第三十期 / 104年3月</span>)</span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; text-align: -webkit-center;">閱讀</span><a href="http://fondation.ehosting.com.tw/P30-05-%E4%BE%86%E5%8E%BB%E6%B3%95%E5%9C%8B%E4%BA%BA%E5%AE%B6%E9%81%8E%E8%81%96%E8%AA%95.pdf" style="font-family: Georgia, 'Times New Roman', serif; text-align: -webkit-center;">PDF內文</a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">西方人的聖誕節不僅僅有宗教的意涵,慶祝耶穌的誕生,其實質意義亦猶如華人農曆新年,是家人團聚敘舊的日子。儘管過去曾到法國觀光、參訪與長期進修,今年(2014)卻是我第一次在法國與在地人家一同過節,從聖誕樹的裝飾、聖誕禮物的採買、聖誕大餐的準備,接續到跨年活動,體驗道地傳統,倍感新鮮。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> 大多數的法國人從十二月初就開始準備聖誕裝飾與構思禮物清單,各地的街景也悄悄地換上新衣。拿我所居住的法國中部古城布盧瓦(Blois)來說,在十一月中就發現大街小巷的天際線已繫上各式聖誕燈飾;十一月底,市中心的廣場設立起聖誕市集的攤位,巨型聖誕樹也被安置在人潮川流不息的顯眼處,街上也不時看到有人在賣手作的聖誕花環檞寄生(les guirlandes)。印象深刻是在十一月最後一個週六晚上,我剛好與法國室友在市中心,突然整個城市亮了起來,原來是聖誕燈光秀(la mise en lumière)的開場,由市長於晚間七點點燈,此刻有幸拿到聖誕老人發送的糖果並看到好幾位踩高蹺的白仙子(les échassiers blancs)與眾人同歡<span style="font-size: xx-small;">1</span>。慢慢地,繽紛多彩的聖誕裝飾點亮了所有的商家,街上隨處可見採購的人潮,聖誕歌頌亦歷歷在耳,溫馨愉悅的氛圍濃烈。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> 十二月初的周末,我與室友及其爸媽到附近的古城勒蒙(Le Mans)逛聖誕市集,採買聖誕裝飾與禮物,隔日便在室友爸媽家裝飾「真的」聖誕樹(le sapin de Noël)。為什麼說是「真的」?過去大多數的法國人是購買塑料聖誕樹(人形般的高度約50歐左右),每年使用完便收入櫥櫃隔年再用,但近年越來越多人關注環保與價格的考量,室友爸媽在去年決定購入真正的長青樹(一株同等高度且帶根約20歐左右),去年節後便將它繼續栽種在前院,今年再整欉連根掘起,以大型花盆固定好,推入客廳,重新佈置。真正的聖誕長青樹帶有植物的草木清香,儘管青綠針葉比塑料扎手,室內有園藝展示反倒更顯溫暖和諧。看著室友媽媽拿出過去十多年來購買的吊飾,大大小小、舊式新穎,邊欣賞邊懸掛,一場愉悅的午後時光,等到燈飾纏繞完後,點亮聖誕樹的那一刻真是令人興奮,屋子內頓時充滿過節氣氛。然而,當室友媽媽最後為聖誕樹纏繞完雪白的緞帶後,走近一看居然是以絲線接起的「爆米花」,這才是最讓我驚豔之處,好個耳目一新的奇想,她說這是看電影學來的,花了三小時穿針引線呢(圖一)!</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: start;"><span style="font-size: x-small;">圖一</span></span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"> 一週後,剛好跟室友到他爺爺奶奶家聚餐,客廳也有一株漂亮的聖誕樹,讓我感到好奇的是在聖誕樹下有一個豢養牛羊等家畜的小型馬槽(l’étable),裡面擺放著小瓷人聖母瑪利亞、聖約瑟與牛羊等家畜,一問之下得知,因為室友的爺爺奶奶是虔誠的天主教徒,因此在聖誕樹下擺放聖子耶穌誕生於馬槽景象(la crèche de Noël)也就不那麼意外了!咦,怎麼沒有看到聖子耶穌的小瓷人呢?室友媽媽說,因為聖子耶穌是在十二月二十五日誕生,所以通常天主教徒會於十二月二十四日聖誕夜餐聚過後才在馬槽中放上嬰兒小瓷人,以象徵耶穌的誕生,這可是讓非教徒的我上了寶貴的一課!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> 十二月中,我也與室友在家裝飾起「假的」聖誕小樹,紅白彩球、聖誕老人、麋鹿先生輪番上場,麻雀雖小,但溫馨依舊;亦有幸在十二月中的周末跟友人到Disneyland遊玩,與家中小樹相比,這裡的超級聖誕樹夠讓遊客震懾的了!別忘了,還有巴黎香榭麗舍大道(Avenue des Champs-Élysées)與法國東北城市史特拉斯堡(Strasbourg)的聖誕街景與市集,更加壯觀炫目,除了沉醉在聖誕燈飾的五光十色中,越接近聖誕節,法國人們的心情也越振奮,不只是冬季假期的到來,還有未知的聖誕禮物在聖誕樹下等著!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> 每年最期待聖誕禮物的就是孩子們,這如同華人農曆新年孩子們期待收到紅包的心情是一樣的!早在十一月底,家家戶戶的信箱中都會收到商家寄來的玩具型錄,很多家長也會在一個月前要孩子們列出禮物清單,讓爸爸媽媽從中挑出禮物以方便提早購買,室友跟他弟弟在小時候最期待的就是電動玩具,曾經收到Play Station,讓他們一路玩到開學前;女孩子則是期待收到洋娃娃。長大後最常收到的則是衣服、書籍、唱片或是可以吃上一個月的巧克力禮盒等等。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> 然而,聖誕節前的禮物採買、包裝以及暗藏猶如諜對諜的遊戲般刺激煎熬。大人們不會正面詢問彼此想要什麼禮物,而是旁敲側擊、幾經觀察、一番思量後才能推測出彼此想要或需要什麼禮物,亦不會超出預算或太小家子氣。或上街當場購買,或上網下單送貨到府,之後的預藏禮物才更是煎熬,聽室友媽媽說,她都要趁四下無人時把禮物迅速包裝好,然後把它們藏在行李箱或是把先生的禮物藏在兒子房間的衣櫃裡,以免被發現。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> 對我來說,畢竟是第一次,要買什麼禮物送給室友還有他的家人讓我的腦袋打結很久,我問室友意見,也自己觀察,室友媽媽喜歡料理和手作剪貼,料理書便是首選,英式下午茶三層架也在考量內,結果過節前發現她剛新買一組,我心裡一驚還好尚未下單;室友爸爸喜歡品酒和看運動節目,葡萄酒對他來說已不算新鮮,日本威士忌與石頭冰塊正流行,室友也認同;最頭痛的莫過於室友的禮物,在不確定他是否喜歡的狀況下,只好藉故找他一起逛街,晃到目標物前還要不經意地說:「這個不錯耶!」以試探他的反應,之後趁他不在時獨自去購買,回家後迅速包裝藏起來,還心驚膽顫好幾天深怕禮物被偷看。原以為只有我有這種困擾,其實室友媽媽也是,偷偷在過節前問我室友需要什麼,這段時間真有諜對諜之感!聖誕夜當天,我就像個孩子般,既緊張又期待第一次在法國拆聖誕禮物,這可是比過年拿紅包更刺激呢!然而,在大家迫不及待拆禮物之前,可是要先見見久違的家庭成員,互道近況、飽餐一頓!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> 聖誕夜與聖誕節的餐點,一直以來都是令法國人頭痛萬分卻也津津樂道的話題,尤其是對喜愛料理與每年變換菜色的人來說,像是室友媽媽!法國某一電視台在十二月初曾以聖誕節作專題報導,數據顯示大多數的家庭在一個月前就開始構思聖誕菜色,大部分的法國家庭都是自己作菜,較少家庭上餐廳或購買現成餐點。法國《費加洛報》(Le Figaro)也為法國各區的聖誕夜大餐花費作報導<span style="font-size: xx-small;">2</span>,數據顯示法國家庭若要準備一頓約8人份的聖誕夜大餐,平均要花費129.85歐元(約5000台幣)在採買約25項經典食材上,像是香檳、餐前小點、鮭魚、鵝肝、起司、巧克力等等。針對聖誕夜與聖誕節大餐的構思與安排,我特地在節前觀察並在節後訪問了室友媽媽。她說每年的聖誕大餐包括聖誕夜與聖誕節午餐,兩餐的用餐人數都大概是10位家庭成員,每年的花費約300歐元(約10000~12000台幣)。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> 我發現,室友媽媽大約在一個月前就從往年收集的食譜雜誌或料理書抽出好多本冬季特刊放在書桌上翻了又翻,亦或上網查詢食譜,開始構思聖誕夜與聖誕節餐點,為了迎合所有家庭成員的味蕾,還要注意是否有些食材要排除。一旦確定大致的菜色,便開始列出食材採買清單,接下來便是試作菜色請先生與孩子們先品嚐看看,探測菜色的可行性以便修正,重視程度可見一斑。傳統餐點在前菜部分常見生蠔、干貝或鵝肝,主餐會有火雞、油封鴨或鮭魚,甜點多是各種口味的樹幹蛋糕(la bûche),像是覆盆子、巧克力或當季的栗子、西洋梨。在十二月中與室友一家人試過大致餐前小點與前菜菜色後,我開始想像主餐與甜點的美味畫面,就算聖誕夜傍晚才下班,我已經迫不及待想大啖第一次在法國人家的聖誕大餐了!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> 在聖誕夜這天下班後直奔巴黎Austerlitz火車站搭晚上7點多到鄉村小鎮的車,室友從車站接我到他爸媽家剛好晚上9點,趕上開胃酒及開胃小點(l’apéritif & l’amuse-bouche)時間(圖二),香檳酒(Champagne)總會在重要的家庭聚會亮相,這次還有一道室友爸媽自製的西班牙紅酒水果釀(Sangria)。</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: start;"><span style="font-size: x-small;">圖二</span></span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"> 全員到齊後,熱絡的寒暄聊天早已開始,聖誕夜及聖誕節是家人聚會的日子,而這晚大家也會穿得比較正式唷!大家舉杯互道:「祝身體健康!」(Santé!)後便嚐起各式開胃小點。一邊和許久不見的長輩們聊近況,一邊伸手取一道蘆筍慕斯蛋沙拉(verrine d’oeufs mimosa et mousse d’asperges),才剛吃完的同時右手邊已傳來另一盤開胃小點,濕潤的慕斯開啟了味蕾,於是我拿起一份節前試過的尼斯式迷你橄欖鯷魚洋蔥塔(mini-tartelette fine aux oignons et anchois façon pissaladière),再把整盤傳下去,繼續和長輩或同輩聊著,也一口接一口品嚐迷你塔,佐以香檳的提味,鯷魚和橄欖的鮮甜海味足以開起唾液分泌的閘門,忍不住起身伸手再挑了一個迷你青醬可頌(mini croissant au pesto)送進嘴巴,大家就這樣在客廳圍著聊了約一小時,移動到餐桌前,我又小飲了一杯調酒、拿了一塊節前試過的咖哩雞肉三角酥餅(samoussa au poulet au curry),之前室友媽媽只有以烤箱烘烤成金黃,她覺得偏乾又韌,這次改良成先油炸再烘烤,果然色澤更漂亮也增加酥脆口感!室友表妹問我要不要再一塊迷你塔,告訴她我不敢多嚐,因為要留更多肚子空位給主餐!室友外婆不經意聽到而做出吃驚的表情,幾個女孩頓時笑成一團!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> 晚上十點半左右,大家終於從客廳移動到餐桌,從餐盤上手工奶油餅乾的字母就會發現每個人有專屬的用餐位置,室友媽媽的名字開頭 V,我的是H,貼心至極。大家坐定後便把餐桌上的喜氣禮物先打開,為下一年度帶來好的開始。在我桌前的禮物是一大玻璃罐裝好的製作手工巧克力餅乾的原料,配色漂亮又實用(圖三)。室友打開他桌前的禮物,一盒來自盧森堡的手工巧克力,看他表情開心的咧!</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: start;"><span style="font-size: x-small;">圖三</span></span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"> 「上菜囉!」室友媽媽、姑姑與外婆遊走於餐桌與廚房之間,忙進忙出卻身手俐落,想幫忙的我卻因為已經工作一整天而被長輩們制止了,只好欣然坐定、留著胃口、期待菜色。前菜(l’entrée)是白香腸蛋塔佐奶油蘋果(petit flan de boudin blanc aux pommes),香腸與蛋塔的組合很有趣,分量適中,佐以酸甜又帶有奶香的蘋果薄片,亦能牽引出想品嚐主餐的慾望。室友爸爸開了一瓶兩年前我送給他的阿爾薩斯甜白酒(Gewurztraminer d’Alsace)並為大家斟酒;大家依舊邊吃邊聊邊讚嘆前菜烘烤的火侯恰到好處,眼見大家前菜陸續用完,室友媽媽及外婆又端出一盤一盤裝好的主餐( le plat):白葡萄栗子內餡烤鵪鶉,佐馬鈴薯芹菜泥及心星玉米餅(caille rôtie aux raisins et marrons, accompagnées d’une purée de céleri et pomme de terre, étoiles de polenta)(圖四)。每個人的餐盤上都有一隻烤鵪鶉,第一次品嚐的我一時還不知如何下手,回想起來只記得鵪鶉的肉質比一般禽類更軟嫩。平常吃過馬鈴薯泥,再加入芹菜,除了嚐的到植物的高纖維,芹菜使薯泥在口中的味道也更加突顯,而烤鵪鶉配上甜白酒,更強化肉質鮮味。室友爸爸繼續為大家開另兩瓶紅酒,室友媽媽則拿出綜合起士盤(les fromages),我總是選擇味道不重的起士佐麵包吃,像是Comté、Brie或Camembert,全家老老少少三代就一路吃吃喝喝聊到午夜。</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: start;"><span style="font-size: x-small;">圖四</span></span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"> 酒酣耳熱之餘,已經有人偷偷把聖誕禮物們拿出來放到聖誕樹下了,午夜一過,大家已蠢蠢欲動準備拆禮物(圖五)!原本法國的傳統是在聖誕節一早起床才拆禮物,但室友一家人在幾年前考量到有些成員可能需要提早離開或是隔天較晚起床,無法一起同歡,便提早到前一晚午夜一過,大家晚餐吃得差不多,也都到齊的時候。通常晚輩會一一送小禮物給祖父母輩,大多是巧克力、果醬等精緻食材;祖父母輩也回送巧克力或保養品小禮盒,大家互相親吻臉頰表達感謝之意。</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: start;"><span style="font-size: x-small;">圖五</span></span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"> 我問室友媽媽曾經收過什麼令她印象深刻的禮物,她說是她爸爸親手畫的一幅油畫,現在還懸掛在客廳中。今年的聖誕夜,對我來說,就是最讓我感動且印象深刻的第一次了,收到室友一家人合送的大禮—多功能食物料理機( robot de cuisine),因為到法國後喜歡看料理節目兼下廚實驗,因此這台機器真的是夢想中的禮物,還有一件室友媽媽送的浴袍、室友爸爸送的T-shirt、室友送的香水及食譜札記,以及其他長輩送給我們的金莎巧克力禮盒,心裡有著滿溢的感動,更感恩在異鄉認識了如此溫暖的一家人!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> 大家拆完聖誕禮物約莫半夜一點多,這時甜點終於現身,是傳統法國聖誕節常吃的樹幹蛋糕(la bûche de Noël),厚重的榛果巧克力口味非常適合冬天(圖六),也著實讓肚皮撐到最高點,有些人最後以一小杯咖啡緩和腸胃,我則是飽足到無法再放入任何食物了。非常非常久的一頓飯,半夜快三點結束,實在驚人、卻也滿足!</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: start;"><span style="font-size: x-small;">圖六</span></span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"> 隔天聞到廚房飄上來的香氣而醒來,竟然已經上午十點了,是的!下樓一看,天啊!室友媽媽及外婆早已在廚房準備聖誕節午餐。我感到不好意思地快速盥洗整裝完畢,加入大廚團隊,室友媽媽卻要我先喝杯咖啡、吃片麵包慢慢來。室友外公、爺爺、奶奶跟爸爸早已在客廳聊天,於是向他們道完早安、喝完咖啡後,我這新手也進入廚房一級戰區。一邊閒聊生活瑣事也一邊探詢今日午餐菜色,我開始幫忙準備開胃小點,看著室友媽媽拿出手寫的聖誕食譜清單,我協助唸出食材及數量,待室友外婆從儲藏室拿回所需食材後,我開始為酪梨、番茄切細丁,擠檸檬汁,看著室友外婆切洋蔥小丁的迅速漂亮、加油添醋以混合食材的精準度,這是長輩過去積累的料理經驗,我也能從中學習一些家傳技巧,心裡同時讚嘆她們熟稔的刀工與如何為食材的色香味搭配。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> 就在室友外婆與我備料的同時,室友媽媽從冷凍庫拿出一大袋她預先做好的開胃小點,因為都是迷你塔,排放在大型烤盤上進烤箱就好。而烤箱中早已有一個大型鑄鐵鍋在燉烤主餐,看著室友媽媽將它取出,打開鍋蓋那剎那,我震驚了,是兩隻體型非常大的烤鴨,她在其肚中填入香料、檸檬、柳橙等等食材,為其表面淋上一層層蜂蜜,蓋上鍋蓋繼續進烤箱(圖七);調整一下烤箱內烤盤位置,讓迷你小塔們也能進去烘烤。備好沙拉後,室友媽媽與外婆從廚房角落的料理桌上取出十多個精美且一致的小玻璃杯,我則一一斟入剛做好的蔬果沙拉。聖誕節不能少的開胃小點還有鵝肝或鴨肝( foie gras),室友媽媽則是從冰箱中取出她日前就自己做好的手工鴨肝,拿出專門切鵝肝的工具,一片一片切好擺在麵包上。之後我們又馬不停蹄地準備前菜,是法國生菜中的冬天常客—野苣(mâche),配上室友媽媽自製的油封鴨腿片(confit de canard)、熱炒鴨胗(gésiers de canard)、栗子與堅果。</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><span style="text-align: start;">圖</span><span style="text-align: start;">七</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: start;"><span style="font-size: x-small;">圖八</span></span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"> 最後,別忘了完整一頓法國餐的甜點,看著室友媽媽在瓦斯爐上弄了泡芙麵粉糊還有隔水加熱黑巧克力磚,以擠花袋做了好多圓形麵團,接著進烤箱等待小泡芙膨脹,等等就知道有什麼經典甜點了。才短短兩小時左右,這個一、兩人廚房已經完成近十人的聖誕餐點,完全不輸外面餐廳菜色,果然是料理經驗豐富的法國媽媽,讓我大開眼界!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> 下午一點多,大家又聚集到客廳小酌開胃酒和品嚐開胃小物,今天中午的餐前小點是我也一起協助的酪梨番茄塔塔沙拉佐青醬(tartare tomates et avocats),看著大家滿足的表情我也為自己的參與感到開心。除了前一晚出現過的迷你橄欖鯷魚洋蔥塔,今天還多了迷你孜然紅蘿蔔鹹派(mini quiche aux carottes et au cumin)及迷你火腿起司可頌(mini croissant au jambon et fromage)(圖八),更肥美誘人的則是鴨肝(foie gras)(圖九),這也是我第一次嚐到手作的,儘管室友覺得口感跟外面賣的還是有差,我已經覺得足夠細緻綿密了!</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: start;"><span style="font-size: x-small;">圖九</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: start;"><span style="font-size: x-small;">圖十</span></span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"> 餐前時刻,大家已經在討論午後的休閒活動,室友的外公外婆要慵懶地靠在沙發上看電影,室友爸媽、弟弟跟我們要一同玩Citadels桌遊,畢竟是該好好放鬆充電的冬季假期,一邊說著大家也一邊移動到餐桌。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> 我已經預料了午餐所有的菜色,想當然應該不會太驚喜才是;然而,品嚐前菜野苣栗子堅果沙拉佐油封鴨(salade de mâche aux châtaignes grillées et aux gésiers de canard confit)(圖十)後,我卻震懾於栗子與油封鴨的味覺和諧,醃漬甘醇與堅果香甜的交響曲。坐在我旁邊的室友外婆便跟我說起法國人怎麼做油封鴨,大略是在鴨腿或鴨胸表面塗抹一層海鹽,進冰箱好一段時間後再取出以鴨油全面蓋過再低溫熬煮好幾個小時,放涼即成油封鴨。而主餐香料烤全鴨(canard rôti aux épices)亦是大工程燉烤了好幾個小時,連餐盤都溫熱過,以保持菜餚的熱度。入口即化的鴨肉帶有內餡的月桂、肉桂味及橙香以及蜜汁外皮,佐以糖漬黑李和香甜紅蘿蔔,味道豐富又協調的一道菜(圖十一)。就像過年一樣,心裡清楚這幾頓之後體重計上的數字會上升不少,但沒有嚐過起司與甜點,一頓正式的法國餐就不叫完整;因此,我依舊放肆地切了幾塊硬質起司,配著麵包一口接一口,期待著接下來的甜點。起司吃完後,我迫不及待地溜進廚房幫忙擺放甜點,與其說是幫忙,不如說是好奇,原來今天的甜點是小泡芙嵌以香草冰淇淋及牛軋糖冰淇淋佐熱巧克力漿(profiteroles: petits choux garnis de glace vanille, glace nougat et chocolat chaud),室友說這是他媽媽最喜歡的甜點唷,連冰淇淋都是她提早手工製作的(圖十二)。</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: start;"><span style="font-size: x-small;">圖十一</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: start;"><span style="font-size: x-small;">圖十二</span></span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"> 這兩餐不僅僅是豐盛的聖誕佳餚、法國人家滿溢的愛心,更是我在感官上無可取代的難忘回憶。這個十二月,每週都在體驗並深入了解傳統的法國人家如何過聖誕節,趁著假期尚未結束,再次回憶咀嚼,把深刻畫面和令人回味再三的食譜烙印下來,做為下一個聖誕佳節的滋養!感謝室友一家人讓這個冬季聖誕如此溫暖,尤其是室友媽媽Valérie的慷慨分享,在此獻上其香料烤全鴨食譜。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b><span style="font-family: Georgia, Times New Roman, serif;">【聖誕節】香料烤全鴨 (canard rôti aux épices)</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b>6人份 準備時間 30分鐘 料理時間 2小時50分鐘</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">食材:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1. 3kg全鴨 1隻</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2. 檸檬 3顆</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3. 柳橙 2顆</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4. 月桂葉 2片</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5. 蜂蜜 4湯匙</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6. 香料麵包 1片</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">7. 軟化奶油 20克</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">8. 巴薩米克醋 2湯匙</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">9. 混合香料(黑胡椒粒 10粒、肉桂粉 2搓、孜然粒 1湯匙、薑末 2搓、適量的鹽及黑胡椒)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">步驟:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">(1) 烤箱預熱210度。在全鴨的內部與表皮撒上適量的鹽與黑胡椒,將月桂葉、切成四等分的2顆檸檬和2顆柳橙滑入鴨肚內,卡緊使它們不會掉出來。在烤盤上抹上奶油,放上全鴨,進烤箱45分鐘。將蜂蜜與最後1顆檸檬汁一起加熱,並加入1湯匙的水與混合香料攪拌均勻。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">(2) 此時取出烤鴨,把蜂蜜醬汁塗抹在全鴨表皮上,接著把烤箱降溫到 180度,繼續烤1小時30分鐘,中間規律地取出全鴨在其表面上塗抹蜂蜜醬汁。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">(3) 最後把剩下的蜂蜜醬汁與撕碎的香料麵包屑混合成濃醬,取出烤鴨並塗抹在整個表皮上,再次放進烤箱使其表皮烤至金黃後取出。將餐盤與一杯冰水放入有餘溫的烤箱溫熱,同時去除烤鴨盤中過多的油脂,加入巴薩米克醋,分配香料烤鴨肉,趁熱享用。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">建議:香料烤鴨可佐糖漬黑李、紅蘿蔔與馬鈴薯泥,並搭配甜白酒gewurztraminer享用。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">註釋:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1. 參閱報導「<a href="http://www.lanouvellerepublique.fr/Loir-et-Cher/Loisirs/24H/n/Contenus/Articles/2014/11/30/Pour-Noel-la-ville-revetses-habits-de-lumiere-2136297">城市為聖誕點燈</a>」(Pour Noël, la ville revêt ses habits de lumière),《新共和報》(La Nouvelle République),30/11/2014。</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2. 參閱報導「<a href="http://www.lefigaro.fr/conso/2014/12/22/05007-20141222ARTFIG00103les-bretons-paieront-le-reveillon-de-noel-le-moins-cher-de-france.php">布列塔尼省:法國平均花費最少的聖誕夜大餐</a>」(Les Bretons paieront le réveillon de Noël le moins cher de France),《費加洛報》(Le Figaro),22/12/2014。</span>Hsin Yehhttp://www.blogger.com/profile/03529509155386310671noreply@blogger.com2tag:blogger.com,1999:blog-1199927216953745468.post-11182727821882637502015-04-25T05:43:00.002+08:002016-04-12T21:03:43.556+08:00法式歐姆蛋.西班牙烘蛋.義大利烘蛋 omelette.tortilla.frittata<div class="separator" style="clear: both; text-align: center;">
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吃慣了米食與麵食,恰巧上週末從室友爸媽家帶回兩盒新鮮雞蛋(後院那幾隻肥滋滋老母雞生的),那就翻翻雜誌來做蛋料理。很久之前用不沾鍋做過西班牙烘蛋(<b>tortilla</b>),這一期的Maxi Cuisine雜誌就那麼剛好有雞蛋特輯(雞蛋分級與使用等等),其中有一主食的食譜為義大利鮮蔬烘蛋(<b>frittata</b> potagère)。再翻翻去年的秋天號雜誌也有「廚櫃基本食材:雞蛋」主題,其中一道為法式蘑菇培根歐姆蛋(<b>omelette</b> brouillée bacon et champignons),到底各國差別在哪裡呢?親自各做一次就知道了,而且超簡單。<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBZsf3_35djbfliofjaIODD67NwREzSWSSMZ3FoAu_4tVwQIxWkOH665Z04yLQQfPEnbqY1s7dENODPjJBEJRGO5tPISXmgByx5pt90WoPtoMjlFPrViwDwyhXd_uwzHBBzR6wyVSmwHn0/s1600/IMAG7546.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBZsf3_35djbfliofjaIODD67NwREzSWSSMZ3FoAu_4tVwQIxWkOH665Z04yLQQfPEnbqY1s7dENODPjJBEJRGO5tPISXmgByx5pt90WoPtoMjlFPrViwDwyhXd_uwzHBBzR6wyVSmwHn0/s1600/IMAG7546.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">義大利鮮蔬烘蛋(frittata potagère)</span></td></tr>
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<b>【義大利鮮蔬烘蛋】(frittata potagère)</b><br />
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4-6人份 準備:15分鐘 烹煮與烘烤:1小時<br />
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食材:<br />
全蛋7顆、馬鈴薯(品種偏緊實)800g、紅蘿蔔2條、綠豆筴(冷凍)100g、紅蔥頭2顆、液態鮮奶油15cl、橄欖油適量、鹽適量、黑胡椒適量<br />
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<ul>
<li>註1:可以先用食材量的一半先嘗試2-3人份。</li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt1JPZDhILH_F3ZaY6bth3lYtWl3hYLCkLADoZZgwsyTzEdS_1drtGdvCjFz8XGod8tU3Uyt_SGQ9ZZ3olB1qcwYvdnk8Qii6pBP5m-D1kCWfoQA0uENRemdMOyXgZsnehKtQOzCqUeEsz/s1600/IMAG7555.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt1JPZDhILH_F3ZaY6bth3lYtWl3hYLCkLADoZZgwsyTzEdS_1drtGdvCjFz8XGod8tU3Uyt_SGQ9ZZ3olB1qcwYvdnk8Qii6pBP5m-D1kCWfoQA0uENRemdMOyXgZsnehKtQOzCqUeEsz/s1600/IMAG7555.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">義大利鮮蔬烘蛋(frittata potagère)</span></td></tr>
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步驟:<br />
(1) 洗淨馬鈴薯,不用削皮和切丁,直接在加鹽的滾水中煮20分鐘。<br />
(2) 紅蘿蔔削皮後,對半切,再切條狀。紅蔥頭去皮後切丁,並以1湯匙橄欖油翻炒至透明。接著加入紅蘿蔔繼續翻炒,並以鹽、黑胡椒調味,中火煮10分鐘,偶爾要攪拌一下。<br />
(3) 綠豆筴以加鹽的滾水煮10分鐘左右,瀝乾後以黑胡椒調味。<br />
(4) <span style="font-family: inherit;">烤箱預熱200<span style="background-color: white; line-height: 18.2000007629395px;">°</span><span style="background-color: white; line-height: 18.2000007629395px;">C後,將馬鈴薯瀝乾、冷卻、去皮、切圓片(約0.5cm)。取一個直徑約22cm大小的烤模,在底部塗上薄薄一層橄欖油以防沾黏,先放入一排一排的馬鈴薯,再鋪上綠豆筴、紅蘿蔔與紅蔥頭。</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.2000007629395px;">(5) 把雞蛋與液態鮮奶油打在一起,以鹽和黑胡椒調味後,平均撒在最上面的蔬菜上。</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.2000007629395px;">(6) 進烤箱約40分鐘,取出烘蛋後讓它休息5分鐘再脫模,脫模以一大小適中的盤子倒扣,趁熱吃</span></span><span style="background-color: white; font-family: inherit; line-height: 18.2000007629395px;">或當冷盤,都好。</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1hBqs_MeWtHV_MwA8t1K05ZNjKdHO6om4lydcV01XbEJENUj3EDIwqlmneu9TrQ0ucebVDgZsNWNR_hD9GVLClrbmoWheMf5do59E5QNjzzwuUJ0lgPz8ltXfjIRYeY7XHOGFRDyunFcy/s1600/IMAG7559.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: black; font-family: inherit; font-size: x-small;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1hBqs_MeWtHV_MwA8t1K05ZNjKdHO6om4lydcV01XbEJENUj3EDIwqlmneu9TrQ0ucebVDgZsNWNR_hD9GVLClrbmoWheMf5do59E5QNjzzwuUJ0lgPz8ltXfjIRYeY7XHOGFRDyunFcy/s1600/IMAG7559.jpg" width="400" /></span></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">義大利鮮蔬烘蛋(frittata potagère),野苣(la mâche)為佐餐沙拉。</span></td></tr>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.2000007629395px;"><b>【西班牙烘蛋】(tortilla)</b></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.2000007629395px;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.2000007629395px;">教學影片來自「<a href="https://www.youtube.com/watch?v=l_UleXAYKuY">台灣好食材 Cooking 39</a>」</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.2000007629395px;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.2000007629395px;">3-4人份 準備:15分鐘 油煎:20-25分鐘</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.2000007629395px;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.2000007629395px;">食材:</span></span><br />
<span style="background-color: white; line-height: 18.2000007629395px;">馬鈴薯500g、洋蔥1顆、全蛋5顆、橄欖油適量、鹽適量、黑胡椒適量</span><br />
<span style="background-color: white; line-height: 18.2000007629395px;"><br /></span>
<span style="background-color: white; line-height: 18.2000007629395px;">步驟:</span><br />
<span style="background-color: white; line-height: 18.2000007629395px;">(1) 馬鈴薯切薄片後,將水稍微擦乾。</span><br />
<span style="background-color: white; line-height: 18.2000007629395px;">(2) 在20公分平底鍋內先熱6-8湯匙左右的橄欖油,加入馬鈴薯,用中小火炒8-10分鐘,不斷翻炒至馬鈴薯軟化。接著,放入切大丁的洋蔥,繼續炒到洋蔥和馬鈴薯變軟。</span><br />
<span style="background-color: white; line-height: 18.2000007629395px;">(3) 將洋蔥和馬鈴薯倒入濾網濾油。</span><br />
<span style="background-color: white; line-height: 18.2000007629395px;">(4) 在一個大沙拉碗中打蛋,然後將馬鈴薯和洋蔥倒入蛋液裡,加入適量的鹽和黑胡椒調味,攪拌均勻。</span><br />
<span style="background-color: white; line-height: 18.2000007629395px;">(5) 平底鍋內加入2湯匙剛剛過濾的油,將洋蔥馬鈴薯蛋液倒回鍋中,不斷攪拌,將未熟的蛋液持續翻攪,攪拌至沒有流動蛋液就能開始定型。</span><br />
<span style="background-color: white; line-height: 18.2000007629395px;">(6) 從烘蛋周圍稍微刮開,煎至可以晃動整個烘蛋。準備一個大盤子,蓋上平底鍋翻面。</span><br />
<span style="background-color: white; line-height: 18.2000007629395px;">(7) 在鍋內倒入1湯匙的過濾油,將烘蛋滑至鍋中,周圍定型,繼續煎2-4分鐘等烘蛋熟透,完成。</span><br />
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<ul>
<li><span style="line-height: 18.2000007629395px;">註2:相較於義大利烘蛋,西班牙烘蛋沒辦法定型得那麼漂亮。</span></li>
</ul>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSurJ1BBbMN4hDSPgELX54YCQkgIfUH7AV-A6JLoNfyCP0aZE3E7VA4I8SBPqvxBhu6-l9ykbUex_A9pX9nwbqoeYRZOtaanNY0v9gX0ou2L-h2qXIgzMRwIpYXuo4r7GgmHdUjsnl6kF3/s1600/IMAG6307.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSurJ1BBbMN4hDSPgELX54YCQkgIfUH7AV-A6JLoNfyCP0aZE3E7VA4I8SBPqvxBhu6-l9ykbUex_A9pX9nwbqoeYRZOtaanNY0v9gX0ou2L-h2qXIgzMRwIpYXuo4r7GgmHdUjsnl6kF3/s1600/IMAG6307.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">西班牙烘蛋(tortilla)</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgllNLrdiHrwSF4v8fI2teNjqnoSLYpIkt6BDz-TnkypTeg5QSrTOUexgyLi-f7sg-AS8dWeVB72mDkMVrZaQjBDAEj3SkuN7D1MTyxBBAOE0Gxnh0CV2wXPgTcsmRoUBt1dnzoWm6xc_XI/s1600/IMAG6308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgllNLrdiHrwSF4v8fI2teNjqnoSLYpIkt6BDz-TnkypTeg5QSrTOUexgyLi-f7sg-AS8dWeVB72mDkMVrZaQjBDAEj3SkuN7D1MTyxBBAOE0Gxnh0CV2wXPgTcsmRoUBt1dnzoWm6xc_XI/s1600/IMAG6308.jpg" width="400" /></a><br />
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<b><span style="background-color: white; line-height: 18.2000007629395px;"><br /></span></b>
<span style="background-color: white; line-height: 18.2000007629395px;"><b>【法式蘑菇培根歐姆蛋】</b></span><br />
<span style="background-color: white; line-height: 18.2000007629395px;"><b>(</b></span><b>omelette brouillée bacon et champignons<span style="background-color: white; line-height: 18.2000007629395px;">)</span></b><br />
<span style="background-color: white; line-height: 18.2000007629395px;"><br /></span>
<span style="background-color: white; line-height: 18.2000007629395px;">4人份 準備:10分鐘 烹煮:15分鐘</span><br />
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<span style="background-color: white; line-height: 18.2000007629395px;">食材:</span><br />
<span style="background-color: white; line-height: 18.2000007629395px;">全蛋8顆、蘑菇150g、火腿或培根3片、洋蔥1顆、韭菜適量、奶油15g、橄欖油適量、鹽適量、黑胡椒適量</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3dKLKqYZIqf5q6Y8hjK5D4YvitGhu20PyTzCllKcxZf-hwYMcyPNJ-qELZ5AZXcAKnpDVeYC9406KeGPHo4MVbDkvIuBpQj6jwDhub-zju_A76-IqTRD5XSmGm_hzH68u5Vn5NN1u1c2X/s1600/IMAG7640.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3dKLKqYZIqf5q6Y8hjK5D4YvitGhu20PyTzCllKcxZf-hwYMcyPNJ-qELZ5AZXcAKnpDVeYC9406KeGPHo4MVbDkvIuBpQj6jwDhub-zju_A76-IqTRD5XSmGm_hzH68u5Vn5NN1u1c2X/s1600/IMAG7640.jpg" width="400" /></a></div>
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<span style="background-color: white; line-height: 18.2000007629395px;"><br /></span>
<span style="background-color: white; line-height: 18.2000007629395px;">步驟:</span><br />
<span style="background-color: white; line-height: 18.2000007629395px;">(1) 洗淨蘑菇並切薄片;洋蔥去皮並切小丁;火腿切細條狀。</span><br />
<span style="background-color: white; line-height: 18.2000007629395px;">(2) 平底鍋加入奶油與橄欖油熱鍋,放入洋蔥與蘑菇,不時攪拌至蘑菇出水,然後</span><span style="background-color: white; line-height: 18.2000007629395px;">將火腿放入鍋內炒2-3分鐘。</span><br />
<span style="background-color: white; line-height: 18.2000007629395px;">(3) 韭菜切細丁。</span><br />
<span style="background-color: white; line-height: 18.2000007629395px;">(4) 打蛋後,以鹽、黑胡椒調味,然後加入鍋中,並以鍋鏟或叉子攪拌至蛋液不再流動、定型。</span><br />
<span style="background-color: white; line-height: 18.2000007629395px;">(5) 裝盤並撒上韭菜花,趁熱吃。</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuN0Tbhn0UsCUsaogZJAAuZ5fje_Yey2PdIHGKl7py8-Kfs2ywW5fCJ-Bd_bkXHq5YQOJDecSt7aqFMfYSrLK4h1fZssQF4Pq4PyWRBVOSeBFrZpL6I1Z5TsRTWovk4SSPogDtLNjzjiGh/s1600/IMAG7641.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuN0Tbhn0UsCUsaogZJAAuZ5fje_Yey2PdIHGKl7py8-Kfs2ywW5fCJ-Bd_bkXHq5YQOJDecSt7aqFMfYSrLK4h1fZssQF4Pq4PyWRBVOSeBFrZpL6I1Z5TsRTWovk4SSPogDtLNjzjiGh/s1600/IMAG7641.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">蘑菇頭頂要去皮,底部去蒂。</span></td></tr>
</tbody></table>
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<ul>
<li><span style="line-height: 18.2000007629395px;">註3:我有在蛋液中加入些許乳酪絲一起攪拌,讓歐姆蛋的味道更濃厚。</span></li>
<li><span style="line-height: 18.2000007629395px;">註4:某些法國人的吃法是一邊以叉子盛起歐姆蛋,一邊拿麵包(baguette)配著吃。</span></li>
</ul>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPbqU8c1UzlcVMKe4snwwjDmBhp6GpEgMuAFna7jDqh0pCVEq6DSKT3y6PLHTw3tBInCVYLL_UMFMK16l_-dSkICSBOd3Yuwzrs4CcbMHuJu_z1a7SN3Vi0hNCh125GopP2-DalNDZOI2d/s1600/IMAG7645.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPbqU8c1UzlcVMKe4snwwjDmBhp6GpEgMuAFna7jDqh0pCVEq6DSKT3y6PLHTw3tBInCVYLL_UMFMK16l_-dSkICSBOd3Yuwzrs4CcbMHuJu_z1a7SN3Vi0hNCh125GopP2-DalNDZOI2d/s1600/IMAG7645.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">法式蘑菇培根歐姆蛋(omelette brouillée bacon et champignons)</span></td></tr>
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其實,只有法式歐姆蛋沒有加入馬鈴薯,做法也最簡單,說穿了就像台灣番茄炒蛋,配料也能自己決。<br />
西班牙烘蛋與義大利烘蛋很像,都有加入馬鈴薯。只是前者的馬鈴薯與蛋液以平底鍋油煎到底;後者的馬鈴薯是水煮,蛋液是用烘烤的,少了一點油膩感,當晚餐、帶便當,都很適合。<br />
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<span style="background-color: white; line-height: 18.2000007629395px;"><br /></span>Hsin Yehhttp://www.blogger.com/profile/03529509155386310671noreply@blogger.com0tag:blogger.com,1999:blog-1199927216953745468.post-84544058044531248752015-04-17T20:30:00.002+08:002016-04-12T21:03:02.493+08:00檸檬塔 Tarte au citron<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"> 檸檬塔(tarte au citron)一直是我很喜歡的經典甜點,一來可能是因為在2012年夏天於巴黎Carl Marletti P<span style="background-color: white; line-height: 18.2000007629395px;">â</span>tissier銷售實習時,第一次嚐到Carl製作的黃檸檬蛋奶餡(<span style="background-color: white;">crème au citron</span>),果酸度適宜、口感滑順清爽,配上酥脆奶香的酥餅派皮(<span style="background-color: white; line-height: 18.2000007629395px;">pâte sablée)</span>,在夏天真的會一口接一口,停不下來;二來檸檬塔是室友最喜歡的甜點,室友媽很常做這道甜點,我也在去年收到室友送的甜點食譜繪本《Pierre Herm<span style="background-color: white; line-height: 18.2000007629395px;">é</span> et moi》與室友媽給的食譜雜誌後,無論在台灣還是在法國,都試做了好幾次,慢慢地拿捏火候,也終於有機會換我做給室友家人與朋友品嚐。</span><br />
<span style="font-family: inherit;"> 試了幾次Pierre Herm<span style="background-color: white; line-height: 18.2000007629395px;">é</span>的食譜,他是用甜派皮(<span style="background-color: white; line-height: 18.2000007629395px;">pâte sucrée)</span>做塔底,黃檸檬蛋奶餡除了要在瓦斯爐上加溫攪拌外,之後也要一起進烤箱,我沒有很喜歡他的食譜,其一是我對於黏手的甜派皮沒轍(一直懷疑繪本上的劑量有誤),其二是他的檸檬蛋奶餡作法較繁複,成果卻沒有另一份食譜來的香醇順口。(可在圖片上點擊一下看原始大小)</span><br />
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<span style="font-family: inherit;"> 另一份食譜是來自雙月刊Maxi Cuisine,我試了很多次它的檸檬蛋奶餡做法,十分滿意。至於塔皮,我試了<a href="http://www.mercotte.fr/2010/06/16/simplissime-tarte-au-citron/">法國知名甜點作家Mercotte</a>的甜派皮,她寫了食譜的來源是P. Herm<span style="background-color: white; line-height: 18.2000007629395px;">é,但跟食譜繪本</span>《Pierre Herm<span style="background-color: white; line-height: 18.2000007629395px;">é</span> et moi》<span style="background-color: white; line-height: 18.2000007629395px;">上的甜派皮食材劑量有所出入,</span>Pierre Herm<span style="background-color: white; line-height: 18.2000007629395px;">é於書上</span><span style="background-color: white; line-height: 18.2000007629395px;">寫說甜派皮的奶油量比酥餅派皮的奶油量少,因此我大膽推測Mercotte這份就是</span>Pierre Herm<span style="background-color: white; line-height: 18.2000007629395px;">é的酥</span><span style="background-color: white; line-height: 18.2000007629395px;">餅派皮食譜,只是她筆誤寫成甜派皮了。(可能啦,反正做出來好吃就好。)</span></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZJRC6XhGqRYCUB7pVXJrDhZIkju_LbfsGk4Bc7OwCXswwfpTb1_go8HB1LAJOub5wAfxXPKsZwuGAIzijWzMMYoasU-TxPJI1YDioKE-FK3dx4b57kTOVAufBokRfpQkCm5Uj6s7Q4GJd/s1600/IMAG7602.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZJRC6XhGqRYCUB7pVXJrDhZIkju_LbfsGk4Bc7OwCXswwfpTb1_go8HB1LAJOub5wAfxXPKsZwuGAIzijWzMMYoasU-TxPJI1YDioKE-FK3dx4b57kTOVAufBokRfpQkCm5Uj6s7Q4GJd/s1600/IMAG7602.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">Pierre Hermé的甜派皮(pâte sucrée)食材:奶油125g、糖85g、杏仁粉25g、全蛋1顆、低筋麵粉210g、鹽1小搓</span></td></tr>
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<ul>
<li><span style="font-family: inherit;">註1:繪本上寫道,「當我們吃甜派皮時,它一定是軟嫩的。因此,在混合甜派皮的原料時,應該盡可能地越少攪拌越好。甜派皮有較多的糖;酥餅派皮有較多的奶油。」(La <span style="line-height: 18.2000007629395px;"><span style="background-color: white;">pâte sucrée doit <span style="line-height: 24.6960010528564px; text-align: justify;">ê</span>tre </span></span><span style="background-color: white; line-height: 18.2000007629395px;">fondante quand on la mange. Pour cela, il faut la m<span style="line-height: 18.2000007629395px;">é</span>langer le moins possible. La </span><span style="background-color: white; line-height: 18.2000007629395px;">pâte sucrée a plus de sucre; la </span><span style="background-color: white; line-height: 18.2000007629395px;">pâte sablée, plus de beurre.</span>)</span></li>
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<span style="background-color: white; line-height: 18.2000007629395px;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>【檸檬塔】(Tarte au citron)</b></span></span><br />
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<span style="font-family: inherit;">6人份 準備:酥餅派皮1小時 + 檸檬蛋奶餡15分鐘 烘焙:35分鐘</span><br />
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<span style="font-family: inherit;">食材:</span><br />
<span style="font-family: inherit;">- 酥餅派皮</span>(<span style="background-color: white; line-height: 18.2000007629395px;">pâte sablée)</span><span style="font-family: inherit;">:奶油(軟)140g、糖75g、鹽1小搓、全蛋1顆、杏仁粉25g、低筋麵粉250g</span><br />
<span style="font-family: inherit;">- 內餡:全蛋3顆 + 蛋黃2顆、糖150g、黃檸檬3顆(皮+汁)、奶油50g</span><br />
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<li><span style="font-family: inherit;">註2:酥餅派皮食譜來自Mercotte網誌,她寫來源自P. Herm<span style="background-color: white; line-height: 18.2000007629395px;">é。酥餅派皮食譜每一本寫法都不太一樣,這是我最喜歡的一種。</span></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white; line-height: 18.2000007629395px;">註3:內餡食譜來自Maxi Cuisine</span>(2015年1-2月號),可以先以食材量的一半來嘗試。</span></li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAioDKyU-f60SC7EoNk2sKRMR5VKtb8eshev05JdhyphenhyphengVV5ASggk-EFr5UN1W5jlsG-ului698PcZltHDsyrpBMj6AZ5Hm8mDV5fQDOOWZNuBhHRfM75Us8V15MuW7xqSC59Bphfq05UlTp/s1600/IMAG7408.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAioDKyU-f60SC7EoNk2sKRMR5VKtb8eshev05JdhyphenhyphengVV5ASggk-EFr5UN1W5jlsG-ului698PcZltHDsyrpBMj6AZ5Hm8mDV5fQDOOWZNuBhHRfM75Us8V15MuW7xqSC59Bphfq05UlTp/s1600/IMAG7408.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">電子秤、大沙拉碗、擀麵棍、烘焙紙2張</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeCZNY_hvFg_kOKvNXYQYm3FBQ42hk5kAvjzzg3acmK04g7dQhF9kyPgaU0kB81vnI0D3g-i3JoeN5-Nny1zXOa0cqWL0GlesgEjRTsqtp9VI05pEZsGnHy9mFDiZyJcDV5ujBIBAIfxmK/s1600/IMAG7309.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeCZNY_hvFg_kOKvNXYQYm3FBQ42hk5kAvjzzg3acmK04g7dQhF9kyPgaU0kB81vnI0D3g-i3JoeN5-Nny1zXOa0cqWL0GlesgEjRTsqtp9VI05pEZsGnHy9mFDiZyJcDV5ujBIBAIfxmK/s1600/IMAG7309.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">內餡原料:全蛋3顆 + 蛋黃2顆、糖150g、黃檸檬3顆(皮+汁)、奶油50g</span></td></tr>
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<span style="font-family: inherit;">步驟:</span><br />
<span style="font-family: inherit;">(1) 準備酥餅派皮,首先將軟化的奶油放在大沙拉碗中,加入糖跟鹽,均勻混合至奶油變更淺黃、更軟順。再分三到四次加入全蛋,混合均勻。接著加入杏仁粉,混合均勻,在此之前都可以用電動攪拌器或更陽春的筷子攪拌。最後加入低筋麵粉,用手揉或食物料理機(有豬尾巴和麵團的),混合均勻成球狀,冷藏至少2小時或冷凍15-20分鐘。</span><br />
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<li><span style="background-color: white; line-height: 20.7999992370605px;"><span style="font-family: inherit;">註4:我都用單手指尖混合,才不會搞得兩手都是。</span></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white; line-height: 20.7999992370605px;">註5:</span><span style="background-color: white; line-height: 20.7999992370605px;">我會先準備兩張約25cm*25cm烘焙紙,先將球狀麵團放在兩張烘焙紙中間用橄麵棍擀成我要的派皮大小,再平整放進冰箱冷藏久一點約1-2小時或冷凍15-20分鐘,派皮才不會要進烤模時太軟又黏手。</span></span></li>
</ul>
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<span style="font-family: inherit;">(2) 烤箱預熱180<span style="background-color: white; line-height: 18.2000007629395px;">°</span><span style="background-color: white; line-height: 18.2000007629395px;">C,然後</span>將酥餅派皮放在塗上薄薄奶油的烤模上,用叉子在派皮底部叉幾個洞,然後進烤箱20-25分鐘左右,取出放涼。</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi31RIFR0ZKlVciowKg7vwXBBOPb4IiB-lsedJo6qHlOQFX4kyc3txo8eVtdieu3ozcHH-_geyAhGDRoQxVe1vC2wxdi1ksERskX02x6wsQRpTLnGZWZaAusJ6lKu3tlF6lwfMTTviEuuNR/s1600/4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi31RIFR0ZKlVciowKg7vwXBBOPb4IiB-lsedJo6qHlOQFX4kyc3txo8eVtdieu3ozcHH-_geyAhGDRoQxVe1vC2wxdi1ksERskX02x6wsQRpTLnGZWZaAusJ6lKu3tlF6lwfMTTviEuuNR/s1600/4.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">左:進烤箱前,右:出烤箱後(鐵模較易脫模)</span></td></tr>
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<li><span style="background-color: white; line-height: 20.7999992370605px;">註6:</span><span style="background-color: white; line-height: 20.7999992370605px;"><span style="font-family: inherit;">如果家裡是用小烤箱,要顧火候,因為上下火距離烤物較近,時間預設比大烤箱短,約15-20分鐘左右就完成了,如果擔心表面烤焦,可以在表面已經呈現金黃之後用鋁箔紙或烘焙紙蓋在烤物上面以防烤焦,或將火候轉下火。</span></span></li>
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<span style="font-family: inherit;">(3) 準備檸檬蛋奶餡,首先在瓦斯爐上備一鍋子,開小火,放入全蛋、蛋黃與糖,用打蛋器(攪拌器)大力攪拌混合,直到混合成清澈、慕絲狀。接著加入刨好的細檸檬皮、檸檬汁與奶油,攪拌均勻。小火繼續攪拌直至混合成濃稠狀即可。趁檸檬蛋奶餡還沒變涼而過稠的時候倒在塔皮上,放涼後冷藏,完成。</span><br />
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<li>註7:因為檸檬蛋奶餡中可能有些許檸檬果肉與許多檸檬刨絲,我喜歡它呈現清透的樣子,所以會在倒入塔皮前用濾網篩去果肉與皮絲,看個人喜好。</li>
</ul>
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<span style="font-family: inherit;"> 其實,檸檬塔這個以檸檬蛋奶餡為主的塔類一直是受到法國人喜愛的經典甜點之一,然而其最初起源已不可考,根據<span lang="EN-US">The Chefs of Le
Cordon Bleu(2011)</span>出版的《<span lang="EN-US">Le Cordon Bleu P</span></span><span style="background-color: white; line-height: 18.2000007629395px;">â</span><span lang="EN-US" style="font-family: inherit;">tisserie and Baking Foundations</span><span style="font-family: inherit;">》,</span><span style="font-family: inherit;">唯一能得知的是傳統法式檸檬塔會在塔上加上蛋白糖霜,而法式蛋白糖霜(</span><span lang="EN-US" style="font-family: inherit;">meringue française</span><span style="font-family: inherit;">)最早則出現在</span><span lang="EN-US" style="font-family: inherit;">1691</span><span style="font-family: inherit;">年由</span><span lang="EN-US" style="font-family: inherit;">François Missialot</span><span style="font-family: inherit;">出版的食譜手稿上</span><span style="font-family: inherit;">。通常法國一般人家製作的檸檬塔多加有蛋白糖霜,而甜點店內的偏少。</span><a href="http://www.carlmarletti.com/"><b>Carl Marletti P<span style="background-color: white; line-height: 18.2000007629395px;">â</span>tissier</b></a><span style="font-family: inherit;">與</span><span lang="EN-US" style="font-family: inherit;"><a href="http://jacquesgenin.fr/fr/"><b>Jacques Genin</b></a></span><span style="font-family: inherit;">這兩家甜點店的檸檬塔皆在</span><span lang="EN-US" style="font-family: inherit;">2009</span><span style="font-family: inherit;">年被《</span><span lang="EN-US" style="font-family: inherit;">費加洛</span><span style="font-family: inherit;">》(Le Figaroscope)週刊評選為巴黎最佳檸檬塔</span><span style="font-family: inherit;">。偶爾自己手作,偶爾也可以品嚐專業等級的唷!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkW865rscP_9-X4JSHj5dFL2jx5E19rkw1G0AZLZbanQhbcDN93BnVyXIJyy5vXMy9AhVRkTk6KaMJIxK8-KG8rP4a66U5BdihldmpVxpSeqImoNaH2KYHgCkOk5eDEGjOTRkCvy9n2MD8/s1600/tarte+au+citron+et+meringue!.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkW865rscP_9-X4JSHj5dFL2jx5E19rkw1G0AZLZbanQhbcDN93BnVyXIJyy5vXMy9AhVRkTk6KaMJIxK8-KG8rP4a66U5BdihldmpVxpSeqImoNaH2KYHgCkOk5eDEGjOTRkCvy9n2MD8/s1600/tarte+au+citron+et+meringue!.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">上圖:Carl Marletti Pâtissier 檸檬塔<br />下圖:室友媽做的法式蛋白糖霜檸檬塔</span></td></tr>
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Hsin Yehhttp://www.blogger.com/profile/03529509155386310671noreply@blogger.com3tag:blogger.com,1999:blog-1199927216953745468.post-40608708462736174752015-04-10T01:58:00.003+08:002016-04-12T21:03:02.484+08:00波爾達魯式蘋果塔 Tarte aux pommes façon Bourdaloue<br />
三月中,回到小鎮Blois後,讓人迫不及待的其中之一就是周末農夫市集。總是忍不住晃到賣新鮮蘑菇的老先生那買上幾朵,蒂頭都還沾上塵泥跟保有硬端。我說買個10朵左右,老先生都會回說:「啊,您要1kg是吧!」真的很愛開玩笑。除了一般的蘑菇,還可以買到亞洲常用的冬菇(shiitak<span style="background-color: white; font-family: "arial" , sans-serif; font-size: x-small; line-height: 18.2000007629395px;">é</span>)。在蘑菇老先生對街的角落來了一位賣蘋果的老先生,品種有Pink Lady, Granny Smith, Gala, Golden在市面上常見的種類,他的攤位超迷你,我跟他買了幾顆當季外皮紅潤的Pink Lady,等著回家做蘋果系列甜點。<br />
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回家翻了幾本近期料理雜誌,Maxi Cuisine去年秋天特輯就針對九種蘋果品種做介紹,還有附上蘋果系列甜點食譜。Pink Lady的產季是11月到5月,果香味重、脆甜,適合單吃、烘烤、做塔派、烹煮;Granny Smith的產季是10月到4月,紮實、偏酸、清爽多汁,適合單吃、做沙拉;Gala的產季是8月到2月,一樣有果香、清爽偏甜,適合單吃、烹煮;Golden的產季是8月到6月,幾乎整年都有,適合烘烤、做塔派。一直都是先以冰箱有什麼材料來做料理選擇,家裡還有杏仁粉,剛好冰箱有千層派皮,雜誌上還介紹了波爾達魯式(façon Bourdaloue)的由來,準備時間也不長,可以試一試!(可在圖片上點擊一下看原始大小)<br />
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<span style="font-family: "georgia" , "times new roman" , serif;">【波爾達魯式蘋果塔】(Tarte aux pommes façon Bourdaloue)</span><br />
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4/6人份 準備:20分鐘 休息:20分鐘 烘焙:35分鐘<br />
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食材:<br />
- 酥餅派皮(<span style="background-color: white; line-height: 18.2000007629395px;">pâte sablée)</span>:低筋麵粉250g、砂糖125g、全蛋1顆、奶油(冷)125g、鹽1小搓<br />
- 餡料:奶油(軟)100g、糖90g、玉米粉1湯匙、全蛋2顆、杏仁粉125g(我試過少一半的量,內餡會更緊實)、蘋果5顆、果醬2湯匙(杏桃、草莓、...)<br />
- 焦糖:糖粉100g、無鹽奶油10g、液態鮮奶油10cl<br />
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步驟:<br />
(1) 準備酥餅派皮,首先將低筋麵粉倒進大沙拉碗,加入鹽、砂糖之後均勻混合。接著加入切成小塊的冷奶油,用指尖均勻混合,加入雞蛋,混合均勻成球狀,用保鮮膜或其他東西蓋住,冷藏20分鐘。<br />
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<ul>
<li>註1:我都用單手指尖混合,才不會搞得兩手都是。</li>
<li>註2:我會先準備兩張約25cm*25cm烘焙紙,先將球狀麵團放在兩張烘焙紙中間用橄麵棍擀成我要的派皮大小,再平整放進冰箱冷藏久一點約1-2小時或冷凍15分鐘,派皮才不會要進烤模時太軟又黏手。</li>
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(2) 在灑上麵粉的工作台上擀平派皮,在烤模底部塗上薄薄一層奶油以防烤完後黏膜,將派皮放在烤模上,用叉子在派皮上叉好幾個洞,然後烤箱預熱180<span style="background-color: white; font-family: "arial" , sans-serif; font-size: x-small; line-height: 18.2000007629395px;">°</span><span style="background-color: white; font-family: "arial" , sans-serif; font-size: x-small; line-height: 18.2000007629395px;">C</span>。<br />
(3) 準備餡料,均勻混合奶油跟糖之後,加入雞蛋、杏仁粉、玉米粉,攪拌均勻,將餡泥倒在派皮上。(7-8分滿就好)<br />
(4) 將蘋果削皮後對切再對切成各四等份,去籽,在蘋果上用刀子劃幾條深邃的線做裝飾,然後將蘋果以傘狀放在餡泥上。<br />
(5) 進烤箱30-35分鐘,直到塔皮及餡泥表面呈金黃、蘋果烤熟,再將蘋果塔拿出來讓它變溫。<br />
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<ul>
<li>註1:如果家裡是用小烤箱,要顧火候,因為上下火距離烤物較近,時間預設比大烤箱短,約20分鐘左右就完成了,如果擔心表面烤焦,可以在表面已經呈現金黃之後用鋁箔紙或烘焙紙蓋在烤物上面以防烤焦,或將火候轉下火。</li>
</ul>
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(6) 將果醬輕輕塗抹在蘋果塔上。<br />
(7) 準備焦糖,在瓦斯爐上以淺鍋將糖融化,直到呈現金黃色澤,加入無鹽奶油。液態鮮奶油以微波爐加熱,慢慢加入焦糖鍋中,以小火加熱2-3分鐘,一邊攪拌。趁熱將焦糖隨意淋在塔上,完成。(要小心焦糖非常非常燙)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOgEtoz-msHTQoJ8v53TLO4w2SG2XefzWs819c8oaFyTwY2Y4WF_gorUdnskymPHy0m6291FY8f0bn0zVW9yHQN6CbUtEn2ubTuUZTKTKOV3EwOCNl71ggwiJ5d0Mf-TN5g5k5EAkjWUeN/s1600/IMAG7461.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOgEtoz-msHTQoJ8v53TLO4w2SG2XefzWs819c8oaFyTwY2Y4WF_gorUdnskymPHy0m6291FY8f0bn0zVW9yHQN6CbUtEn2ubTuUZTKTKOV3EwOCNl71ggwiJ5d0Mf-TN5g5k5EAkjWUeN/s1600/IMAG7461.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">步驟5:剛移出烤箱時</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUiN4sASOOqhOpJbt2t72fwtygdii68f4VhS2Wom3TVfsdSfkTL69IYJiHm2A5RnLx8oCmfvm_jtX_WTL3CqYb98mLz5JjFEaNcQL0mMtKRjmbPPfgbi64W2tt4QENAWOlHCL3N9EQ-s2r/s1600/IMAG7462.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUiN4sASOOqhOpJbt2t72fwtygdii68f4VhS2Wom3TVfsdSfkTL69IYJiHm2A5RnLx8oCmfvm_jtX_WTL3CqYb98mLz5JjFEaNcQL0mMtKRjmbPPfgbi64W2tt4QENAWOlHCL3N9EQ-s2r/s1600/IMAG7462.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">步驟6:塗抹上杏桃果醬之後</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0QhVID1rAoe196Jf0WCDrDD43hLNKyeMQRhsYLBzYYQPXyOkdvueqx71ZgrrHpEFdVFUn1kOM7yfrTUvXACGcWn68i9_uLZddOZjFT3ZH5DPaSttVMnBQeQ2vyrTHBhk8HwP9w8cjtb6u/s1600/IMAG7479.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0QhVID1rAoe196Jf0WCDrDD43hLNKyeMQRhsYLBzYYQPXyOkdvueqx71ZgrrHpEFdVFUn1kOM7yfrTUvXACGcWn68i9_uLZddOZjFT3ZH5DPaSttVMnBQeQ2vyrTHBhk8HwP9w8cjtb6u/s1600/IMAG7479.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">步驟7:淋上焦糖的成品</span></td></tr>
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為什麼叫做波爾達魯(Bourdaloue)呢?1890年左右,住在巴黎第9區波爾達魯街(rue Bourdaloue)的甜點師傅Lesserteur將杏桃(abricot)按壓在混以杏仁粉、糖、蛋黃和玉米粉等等的餡料上,即杏仁奶油餡(frangipane),襯以馬卡龍,然後進烤箱烘烤至金黃。因為後來杏桃產季結束,便將水果換成西洋梨(poire),西洋梨產季很長,久而久之波爾達魯式水果塔便以西洋梨最為人知。甜點師傅當初便以他住所的街名為塔取名之,路名Bourdaloue則是為了紀念17世紀一位有名的神父Louis Bourdaloue。今天食譜將它換成蘋果版,塗抹上杏桃果醬,讓它有最初的影子。<br />
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* 由來參閱與譯自法國知名甜點作家Mercotte網誌 :<br />
<a href="http://www.mercotte.fr/2013/10/09/la-tarte-bourdaloue-facon-lenotre/">http://www.mercotte.fr/2013/10/09/la-tarte-bourdaloue-facon-lenotre/</a><br />
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Hsin Yehhttp://www.blogger.com/profile/03529509155386310671noreply@blogger.com0tag:blogger.com,1999:blog-1199927216953745468.post-33047565431699422282014-07-15T20:28:00.000+08:002016-04-14T20:34:43.573+08:00中國福建:客家土樓 tulou, les maisons de terre des Hakka, Fujian (Chine)<div style="background-color: white; margin-bottom: 6px;">
<span style="color: #141823; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 19.32px;"> 兩個多小時的車程從福建永安到永定,依循友人攻略沿著山路蜿蜒抵達湖坑鎮,途中大概經過八百座山頭跟隧道,怎樣也想不到群山峻嶺間有著1910年代建造以抵禦外侮的土樓聚落(les </span><span style="background-color: transparent; font-size: 14px; line-height: 19.32px;"><span style="color: #141823; font-family: "helvetica" , "arial" , sans-serif;">tǔlóu</span></span><span style="color: #141823; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 19.32px;"> sont les maisons de terre des Hakka),現在都是世界歷史文化遺產!</span></div>
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越接近和地陪碰面的入口,映入眼簾的土樓越多,圓的、方的,好興奮!最知名的圓型振成樓和方型奎聚樓這一群,全都是林姓家族(整個山頭有三大土樓群/家族,姓林、蔣、蘇)。依循易經八卦而建的振成樓有四層,早期一樓養牲畜和給水(兩水井是八卦那兩點陰陽的概念)、二樓放乾糧、三和四樓才用來居住,一樓大門厚鐵壁外加厚木頭,完美的堡壘型建築(這段好熟悉,法國勾錐教授說過羅瓦河流域堡壘型城堡也是這種概念啊...),原來地陪說是當時的樓主跟建築師都曾出國深造,把歐洲堡壘建築那套學回來,還有雅典式廊柱跟二樓觀戲台,猴塞雷!</div>
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<span style="line-height: 19.32px;"> 沿路邊拍邊聽邊玩,還補獲野生母雞群,好肥美!看到很多生意人還用秤計算,搭人力車,到開餐廳的村長家嚐客家小炒(旅途最滿意豪豪吃),開茶行的地陪蘇叔叔家喝鐵觀音和金駿眉(筆記:福建紅茶分四級--金駿眉、大紅袍、水仙、肉桂),就算開下山到最近的高速公路廣東梅縣要兩小時暈頭,再開六小時回到家半夜累翻繼續晚餐廣東煲粥也值得!</span></div>
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