[Paris pastries / 巴黎甜點] 巴黎半島酒店 2019 年聖誕節蛋糕與下午茶甜點 / Christmas tea time & 2019 Yule log creation of Dominique Costa (The Peninsula Paris - Official ) (for English, click "see more")
週二受邀至巴黎半島酒店品嚐 Dominique Costa 主廚創作的聖誕節蛋糕以及聖誕節下午茶甜點。Dominique 主廚的「Vigne Enchantée」（「魔幻葡萄藤」）聖誕節蛋糕，我之前已經在巴黎巧克力大展時看到、也已分享給大家，當時一直很好奇味道，沒想到最後很幸運地在年末親自品嚐到了。
「魔幻葡萄藤」以歐洲聖誕節必備的熱飲「熱紅酒」（vin chaud / mulled wine）為主題，外觀分成兩部分，上方是巧克力與榛果帕林內做的葡萄藤、下方則是葡萄酒盒造型的法式慕斯蛋糕（entremets），主要結構包括香料蛋糕（pain d’épice）、熱紅酒煮西洋梨（poire au vin chaud）、香草輕奶餡（crémeux vanille）與焦糖杏仁酥脆層（croustillant amande caramélisé）等。最令人感到驚奇的，其實是 Dominique 主廚在創作時為一般消費者設想的貼心，從外觀看來像是很堅硬的巧克力雕塑，其實不管是慕斯蛋糕還是巧克力榛果帕林內葡萄藤都很容易切開，在自家聖誕節餐桌上也可以毫無困難地和大家分享。味道則是超乎想像的輕柔，一點都沒有酒精味，熱紅酒的香氣、西洋梨的圓潤和香料蛋糕帶來的聖誕節氣息交織在一起，能夠為聖誕大餐劃下完美的句點。
Dominique 主廚為半島酒店設計的聖誕節下午茶甜點，則圍繞著秋冬常見的食材與風為主題，如栗子、榛果、巧克力等，熱紅酒與西洋梨的搭配也再次以「迷你巴巴」出場，另外還有熱帶水果搭配米布丁、櫻桃搭配優格的組合。當天幾乎每一樣甜點都非常清爽、完全不膩口，能夠把幾乎所有甜點都有餘力地品嚐一遍，真的很令人開心。
巴黎半島酒店今年並與法國代表汽車品牌 Citroën（雪鐵龍）合作，在酒店大廳做了大型的古董車佈置、聖誕樹上也掛了迷你雪鐵龍的裝飾，仔細尋寶會有驚喜。酒店除了有小型的聖誕市集外，也另外開了一個聖誕節的快閃甜點店，可以外帶 Dominique Costa 主廚的作品。更多當天的影音請看我的 Instagram 精選動態「Palaces & Hotels」：https://tinyurl.com/yx4avmku（最前面是今年新開幕的 Hôtel du Louvre 凱悅羅浮宮酒店，也可以一併欣賞）。
點照片看更多！👉🏻👉🏻
🔖 延伸閱讀：
2019 年巴黎聖誕節蛋糕創作：https://tinyurl.com/r9j6jnf
好吃又好玩的聖誕節日曆：https://tinyurl.com/serwgfz
Jimmy Mornet 主廚的 2019 年聖誕節蛋糕與下午茶甜點創作：https://tinyurl.com/yx2zloos
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I got invited to taste the 2019 Yule log creation and Christmas tea time pastries of the chef Dominique Costa at The Peninsula Paris the other day. While I was already very interested in the “Vigne Enchantée” (“Enchanted Vine”) yule log since its exhibition earlier at Salon du Chocolat, I felt really lucky to be able to taste it finally at the hotel.
Inspired by the indispensable “vin chaud” (French mulled wine) during the festive season, “Vigne Enchantée” composes of a chocolate sculpture of a grape vine and a mousse cake shaped like a wooden wine box. Consistuting by a crispy layer of caramelised almonds, a gingerbread (pain d’épice), mulled wine poached pears pears, vanilla crémeux, and coated by a thin layer of Dulcey chocolate, the cake is extremely easy to be cut and sliced. The chef has apparently taken into consideration that it’s something to be shared on the Christmas dinner table, so he has put extra efforts in it. Flavour-wise, it is slightly spiced by the ginger bread and full of the sweetness of mulled wine and pears. Amazingly light, it is for sure a true delight to the Christmas dinner.
Patries offered at the Christmas tea time surround popular ingredients of the season, such as chestnuts, nuts, and chocolate. The "mulled wine & pears” combination is highlighted once again and transformed into a mini baba. Other pastries like rice pudding mini tarts and cherry yogurt mousse cakes are very lovely as well. Most of them are very light and refreshing which is a good news for those who would like to have a bite on everything.
This year the Peninsula Paris is collaborating with Citroën for the Christmas celebrations. Displays such as a vintage Citroën, part of the hotel collections, and huge Christmas trees decorated by mini Citroëns are installed at the hotel hall lobby. A mini Christmas market and a pop-up pastry shop are also available to all guests. More photos and videos of my visit can be be found in my Instagram highlights “Palaces & Hotels”: https://tinyurl.com/yx4avmku
Click on the photos to find out more 👉🏻👉🏻
🔖 You might also be interested:
2019 Yule log creations: https://tinyurl.com/r9j6jnf
2019 Advent calendars: https://tinyurl.com/serwgfz
Yule log and Christmas tea time by Jimmy Mornet (Park Hyatt Paris-Vendôme): https://tinyurl.com/yx2zloos
#yingspastryguide #paris #dominiquecosta #thepeninsulaparis #bûchedenoël #buchedenoel
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