Patisserie K.ViNCENT Takeaway

【Menu Description】
・Amer 80
*Please allow 30 minutes to walk to the refrigerator.
This is a rich and bitter chocolate cake made with an abundance of Valrhona chocolate.
It consists of 11 layers of chocolate with 80% cacao content, mousse, bistouille made with Valrhona cacao powder, and ganache.
No flour is used and no alcohol is added, so you can enjoy the true flavor of good quality chocolate.

・Granny Smith Apple Tart Tatin (with Chantilly & sauce)
First, the Granny Smith apple tart was baked slowly in a stone oven over a low flame for 9 hours on a gas stove to dry out the water, then baked whole and overnight.
The surface is then caramelized three times (with French casonade and Tanegashima sugar). (2.5 to 2.8 apples per slice)

・Grâteau aux noix
The walnuts are slowly and carefully roasted at a low temperature and finely chopped with a knife to bring out their true flavor, and homemade pâte d'amande is added almost to the walnuts and baked in a stone oven without using any flour.
The finishing touch is a special glassage coating of homemade milk chocolate mixed with chopped roasted hazelnuts and almonds.

・Saisonal Mille Feuilles Red fruits/primarily raspberries
One of our specialties, millefeuille vanille sandwiched with additive-free homemade raspberry jam and raspberries.

・Mont-Blanc
Mont Blanc is made with luxurious French chestnuts.
For the base, raw almonds from Sicily, Italy are purchased to make this Mont Blanc, and after boiling them for a day to soften, they are crushed the next day to make homemade parte d'amande.
The next day, it is crushed and baked slowly for 5 to 6 hours in a stone oven at a low temperature. The base of the caramelized Mont Blanc is completed.

・4/4 Blood orange
A traditional French baked cake called Quatre-Quarts (Quatre-Quarts 4/4, meaning the same ratio of ingredients: eggs, flour, sugar, and butter). The ratio of eggs, flour, sugar, and butter is the same), using domestic pesticide-free blood oranges.

・Baked sweets - Financier filled with our specialties.
6 kinds of financier (1 each)
(1)Plain flavor
(2) Chocolat flavor
(3) Earl Grey, Black tea
(4) Matcha (Kyoto Uji green tea)
(5) Kochi ginger flavor
(6) Marble (Plain & Chocolat mixed for this marble financier)
Mainly Spanish Marcona almonds are used and ground according to the mesh (coarseness) of the powder fluit.

The only thing that all six types have in common is that they do not contain baking powder. (For this reason, the dough is left to rise for one to three months.)
The dough is not only blended, but also left in the refrigerator for one to three months after preparation before being baked at two different temperatures suitable for each type of dough.
The two stages are
(1) Stone oven 250℃ (238℃～260℃, different for each type)
Convection oven transfer 150℃～170℃. different for each type)

The decisive factor of flavor! The true "umami" comes from making the beurre noisette beurre noisette. The butter is cooked over very low heat for 6 to 9 hours (varies in summer and winter) to produce a golden beurre noisette with a fragrant hazelnut flavor.

・TRUFFE
No alcohol or sugar is added, and several types of chocolate and fresh cream are exquisitely blended.
Enjoy the fluffy texture and the aroma of cocoa that lingers in your nose.

・Fondant au Chocolat
This melt-in-your-mouth fondant chocolat is made with a blend of 80% cacao and 80% Valrhona chocolate from France, with the added sweetness of fructose and Tanegashima rinsed sugar. Sprinkled with precious rock salt from Guerande, France and freshly ground white pepper from France, even those with a sweet tooth can enjoy it. It is also a great accompaniment to alcoholic beverages.