Patisserie K.ViNCENT Takeaway

【Menu Description】
・Entremets Tarte au saison fruits mûr "Double pêche"
This year again, we will be using Yumemizuki and Hakuho peaches harvested after they are fully ripe from Shimizu Fruit Farm in top of the mountain in Yamanashi prefecture, which has been our supplier for the past 18 years since we opened.
The base of the tart is made by baking two kinds of peaches with almond cream, almond nougat, custard, etc., to which pistachios from Italy are added as a paste, for 70 to 80 minutes.
The finishing touch is a crème diplomat of special custard with fresh cream and a rich cheese mousse of fromage blanc wrapped in juicy seasonal peaches.

・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!

・Gâteau 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.

・Tarte au Citron
It is a traditional pastry that can be found in every patisserie and boulangerie (bakery) in France.
During my 10 years of training in France, I ate countless numbers of this favorite pastry. After repeated trial and error, we at K.ViNCENT, a French pastry shop, are proud to offer this pastry.
The cream and the jam inside are made with domestically grown pesticide-free lemons, and the melt-in-your-mouth, refreshing cream is a superb treat.

・Barquette aux Marrons
(*The mousse contains a little bit of rum with the alcohol skimmed off to flavor the mousse.)
This pastry is made with marrons to resemble a small boat.
It is one of the classic and very popular pastries in France.
A moist blackcurrant tart base is filled with French marron mousse and coated with homemade chocolate.

・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.

・Cake aux Noix
Our most popular pound cake!
The walnuts are carefully roasted at a low temperature and chopped finely with a knife instead of using a machine (because of the oil content), which brings out their true flavor.
The dough is made almost entirely of walnuts, without any flour, with homemade Pâte d'Amande kneaded into it, chocolate chips added, and baked in a stone oven to make it moist.

・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.