Patisserie K.ViNCENT Takeaway

【Product Description】
・Tarte au Saison Fruits mûr "Double Peche"
The base of the tart is made of two kinds of peaches baked together with almond cream, custard cream, almond tagger, etc. for 70 to 80 minutes.
The tart is cooled, topped with special custard cream or whipped cream, and filled with fresh peaches.
The special custard cream is made with sweet, mellow vanilla (from Madagascar) extracted over two full days from "homemade pasteurized milk" and carefully cooked with fresh local eggs.

・Tarte au Saison Fruits mûr "Abricot"
Shinzanmaru is an apricot with a rich apricot aroma and strong flavor, inheriting the characteristics of the old-fashioned native species.
The production is so small that there is an association to protect Shinzanmaru, and the only time you can get them fresh is now, in early summer.
We use 7.5 of these precious pesticide-free fresh apricots in one tart!

・Baba au rhum
(Warning: the alcohol is strong here too!)
Homemade rum raisins! And sweet and mellow vanilla (from Madagascar & Tahiti) extracted for two whole days!
The cake is for adults, with plenty of custard cream carefully cooked with homemade pasteurized milk (for increased calcium absorption and easy on the stomach) and fresh local eggs, extracted after two full days of soaking. Compared to the Sabalan, the Baba dough has rougher air bubbles. (The dough also contains raisins)

・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.

・Mille Feuille - Chocolat
(*No alcohol is used.) This is one of our most prized products.
Homemade chocolat butter carefully folded in using Hokkaido flour, which is very similar to that of France.
It is carefully finished over a period of 5 days.

・Mont-Blanc
Mont Blanc is made with luxurious French chestnuts.
The base is made from almonds, and the Mont Blanc meringue is baked on a base, layered with marron cream and whipped cream, and then decorated with more marron cream. Please enjoy the richness and light and fluffy texture.

・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.

・Caramel Chocolat
It is filled with chocolates blended to 80% cocoa content with a secret ingredient of salt from Guerande, France. It is a smooth, melt-in-your-mouth caramel that does not stick to your teeth.

・Cookie Box Assortment
Sablet viennois au cacao　Melt-in-your-mouth cacao cookies accented with cacao nibs roasted and chopped from cacao beans and made by Valrhona of France.

Diamants　A rich, crushed pod of Madagascar vanilla is added to this traditional French butter cookie. A traditional French butter cookie.

Biscuit thé　Crunchy black tea cookies baked with Earl Grey tea leaves.

Sablé naturel　Hokkaido flour, fermented butter, and raw milk are baked with calcium- and mineral-rich washed sugar from Tanegashima and vanilla from Tahiti. This sable has a rich milk flavor.

Sablé chocolat fleur de sel　A new type of cookie made with a generous amount of (French) Valrhona chocolate, Accented with fleur de sel (precious salt).

・Baked sweets
6 kinds of financier
(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)
(2) 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.

Five Varieties of Pound Cake Slices, Each with a Unique Butter Base
(1) Cake aux Fruits
This fruit cake features a mellow flavor achieved by using 12 types of fruits soaked in rum since January 2008, allowing them to mature into perfection.

(2) Cake aux Chocolat
A rich and moist chocolate cake, crafted with homemade almond paste, chocolate, ten varieties of candied fruits, and five distinct spices.

(3) Cake au L´ananas et Figue
Infused with the sweet aroma of Tahitian vanilla beans, this cake combines homemade candied pineapple simmered for a full day in syrup with semi-dried figs. A touch of white rum is added as a finishing flourish.

(4) 4/4 (Quatre-Quarts) Citron
This refreshing lemon pound cake is a unique take on the traditional French Quatre-Quarts. Made with plenty of pesticide-free, domestically grown lemons, it’s a K. VINCENT original.

(5) Cake aux Noix
Our most popular pound cake!
We meticulously roast walnuts at low temperatures to bring out their natural flavors, then finely chop them by hand (to avoid releasing excess oils). The dough, made almost entirely from walnuts, is mixed with homemade almond paste and chocolate chips, and baked to moist perfection in a stone oven—all without any flour.

Florentins　These Florentines feature a light, crisp sablé base topped with orange peel, almonds, French acacia honey, and Madagascar vanilla, all baked to a crunchy perfection.

PAIN DE GÊNES　An iconic classic confection created in the early 19th century as a tribute to General Masséna.
At our shop, we use fresh Marcona almonds from Spain, which are gently simmered over an entire day. The following day, we craft homemade almond paste and prepare this authentic French baked treat using traditional methods.