Patisserie K.ViNCENT Takeaway

【Product Description】
(1)Tarte tatin "Des Pêches"
The tarte tatin is first baked over low heat on a gas stove for 9 hours, then baked slowly in a stone oven overnight.
After cooling and hardening overnight, the surface is caramelized three times (with French casonade, Tokushima wasanbon sugar, and Tanegashima rinsed sugar).

(2)Riz au Lait Imperial "Peche blanche"
A rice bavarois infused with Madagascar vanilla.
It is a direct descendant of Mamie (Grand-mère grandmother) from the Normandy region.
Peaches, which are a perfect match for milk, are luxuriously stewed and fresh, and lots of them are used.

(3)Praline chocolat
The base is made of crispy baked duckwurst.
Homemade hazelnut paste is made into a fluffy mousse without using any additives such as gelatin.
The center is filled with French meringue, carefully baked at low temperature for 4.5 hours, which disappears in the mouth.
The finishing touch is a special glassage of homemade milk chocolate mixed with roasted hazelnuts and almonds chopped with a knife.

(4)Tarte au Saison Fruits mûr "Figues"
Figs in season are slowly baked with raspberries, custard, nuts, and plenty of spices, and topped with fresh figs and special custard and Chantilly.

(1)Tarte tatin
First, the tarte tatin is baked over low heat on a gas stove for 9 hours, and then baked slowly in a stone oven for one whole night.
The surface is caramelized three times (with French casonade and Tanegashima sugar). (2.5 to 2.8 apples are used per slice.)

(2)Grâteau aux noix
The walnuts are carefully roasted at a low temperature and finely chopped with a knife to bring out their true flavor.
The finishing touch is a coating of homemade milk chocolate with a special glassage of chopped roasted hazelnuts and almonds.

(3)Tarte au Saison Fruits mûr "Shine Mascat"
The base of the tart is made of almond cream (with pistachios), custard cream, nuts, nougat, etc., filled with a large quantity of Shine Muscats, and baked.
The final touch is topped with a generous amount of fresh muscats, such as special custard cream, whipped cream, and fromage blanc mousse.

(4)Amer 80
A rich and bitter chocolate cake made with an abundance of Valrhona chocolate.
It has 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 high quality chocolate.

(5)Gâteau TAMINA
A classic Swiss cake with 10 alternating layers of chocolate sponge and light milk chocolate mousse.

(3)Tarte au Saison Fruits mûr "Poire"
Pears, figs, oranges, nuts, spices, custard, etc. are baked together with almond cream as the base, and then topped with special custard, mulled wine, chantilly, caramel cream, etc. to create a parfait-like multiple-layer tart.

(4)Chocolat Noisettes
The base is a crispy baked duckoise.
Several French chocolates are blended into a milk chocolate mousse. The mousse is filled with crunchy almonds and coated with a homemade bitter chocolate glaze.

Truffe
Truffe is a truffle 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 cocoa that lingers in the nose.

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.
The chocolate is baked without flour, bitter and melt-in-your-mouth smooth! 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 harvest salt), and even those with a sweet tooth can enjoy it.
It is also a perfect accompaniment to an aperitif or after-dinner drink.

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.