Patisserie K.ViNCENT Takeaway

【Product Description】
(1)Tarte tatin
First, the tarte tatin is baked over low heat on a gas stove for 9 hours, then baked slowly in a stone oven overnight.
The surface is caramelized three times (with Butsusha casonade and Tanegashima sugar). (2.5 to 2.8 apples per slice)

(2)Riz au Lait Imperial (Granny Smith)
A rice bavarois infused with Madagascar vanilla.
It is directly from Mamie (Grand-mère grandmother) in Normandy, France.
This time, for the first time, we used "Granny Smith" from Obuse, Nagano Prefecture.
The rice is carefully simmered separately from the fresh Hokkaido milk.

(3)Tarte au Citron
This is a traditional pastry that can be found in every patisserie and boulangerie in France.
During my 10 years of training in France, I ate this favorite pastry more times than I can count. After repeated trial and error, we at K.ViNCENT, a French pastry shop, are proud to offer this pastry.
The cream and jam are made with domestically produced pesticide-free lemons (this time from Hiroshima Prefecture and Yugawara Town in Kanagawa Prefecture), and the melt-in-your-mouth, refreshing cream is a superb product.

(4)Mille Feuille - Chocolat
This is one of our specialties.
Hokkaido wheat, similar to that of France, is used to carefully fold in homemade chocolat butter and yogurt. It takes 5 days to complete the process with great care.
No alcohol is used.

(5)Mont-Blanc
Mont-Blanc is made with luxurious French chestnuts.
For the foundation, raw almonds from Sicily, Italy, are purchased to make Mont-Blanc, and after boiling them for one day to soften, they are crushed the next day to make homemade parte d'amande.
The homemade pas d'amande is then added with milk, eggs, and sugar, and baked slowly in a stone oven for 5 to 6 hours at a low temperature.
The Mont-Blanc base, which is similar to carmelized cake, is completed.
Alcohol: not used

(2)Mousse au Chocolate Traditionnelle
A bitter chocolate mousse made in the traditional French way.
It is made without butter or cream, so it is light but rich in flavor and aroma of cacao.
The mousse is accented with homemade honey nougat and fiantine.

(3)Tartelettes au Chocolate
Tartelettes made with French couverture chocolate kneaded into the tart dough and two smooth layers of 80% bitter chocolate.

(4)Mille Feuilles - Vanille
This is one of our specialties.
The dough is made with two kinds of flour and fermented butter from Hokkaido, and it takes 5 days to complete.
The custard cream is made exclusively for this millefeuille.
The sweet and mellow vanilla (from Madagascar) is extracted for two whole days, and the homemade pasteurized milk is used to carefully cook the custard cream with fresh local eggs.

・Fondant au Chocolat
Fondant au Chocolat is made with 80% cacao blended with several types of Valrhona chocolates, baked without flour, bitter and melt-in-your-mouth smooth.
Even better! You can enjoy the extra taste.
Sprinkle with the included freshly ground white pepper from France and precious salt from Guerande (Fleur de Sel first salt), and even those with a sweet tooth can enjoy it.
It is also a perfect accompaniment to an aperitif or after-dinner drink.

・Truffe
Truffe is made with a perfect combination of several kinds of chocolate and cream, without adding any alcohol or sugar.
Enjoy the fluffy texture and the aroma of cacao that lingers in the nose.

・Caramel Chocolat
A smooth, melt-in-your-mouth caramel with a secret ingredient of salt from Guerande, France, and a generous amount of 80% cocoa chocolate that does not stick to your teeth.