This half is his own cooking, Roman Monet likes it more and more, one bite at a time, not greasy or greasy, and keeps throwing it into his mouth, Sikong Yao suddenly became anxious, and he grabbed it without giving in.

Half of it is my cooking!

Of course, Sikong Yao didn't let it, and Roman Monet's hand speed also increased, and the two actually fought like this.

"Hey, the Madeleine and Corelli here are all my heart's work, can you eat them all!" Seeing that he couldn't grab Sikong Yao, Roman Monnet was a little anxious.

The food can't be managed at the moment, Sikong Yao grabbed another piece of Napoleon crisp, and said eloquently: "What's the matter, how can it not be my puff pastry to wrap them, can their value be reflected?" ”

Romain Monet was not happy at this time, and retorted: "Have I wronged them by what I did? In the past, the nobles in the royal family were expecting me to make desserts for them every day, you must know that you now enjoy the royal treatment! ”

Although this Roman Monet was depressed because he lost to Bai Xia, he was not depressed in character, and he was not careful, so Sikong Yao jokingly said: "Past tense, past tense, now you are just an ordinary pastry chef who grabs dessert with me." ”

Roman Monet snorted unhappily and said: "What is the past tense, even now, then I am also one of the best pastry chefs, when I was young and galloping in the dessert world, you were not born yet!" ”

Sikong Yao has calculated it, he is only nineteen this year, and this Roman Monet is afraid that it is nearly fifty, so it is not wrong.

However, while Roman Monet was boasting, Sikong Yao's hands and mouth were not idle, and he ate a few Napoleon cakes crackling.

Seeing that the situation was not right, there was only a piece of Napoleon cake left, and seeing that Sikong Yao's eyes didn't mean to let it go, Roman Monet shouted: "Shut up!" ”

Sikong Yao was also startled at first when Roman Monet drank it like this. But then I thought to myself, you let me stop? But I'm moving my hands!

Roman Monet suddenly reacted again, and immediately shouted again: "Stop!" That's it, you'll have to keep it with me!" ”

Sikong Yao hesitated for a moment. "Why, I've eaten a piece of your Madeleine, Briocio and Corree, and you've eaten several pieces of Napoleon." ”

Roman Monet glanced at Sikong Yao and said, "Your Napoleon cut into diced beans." Ten dollars don't add up to a piece of my Madeleine, are you embarrassed to say? And you also stole my food, you can't be so shameless! Hand over that piece of Napoleon! ”

Even Romain Monet himself did not expect that the combination of several dim sum would taste so wonderful.

Sikong Yao grimaced and said mischievously: "Don't give it!" Unless you can come up with another dessert to exchange with me. ”

Roman Monet glanced at Sikong Yao, feeling that this guy still wants to continue to blackmail himself!

This can be Luli, Madeleine and Briocio, no matter which one is brought to the outside world, they are all being scrambled for, but this Sikong Yao didn't think so, and on the contrary, he was disdainful, which really made Roman Monet grit his teeth in anger.

However, this is not that Sikong Yao does not cherish it. But Sikong Yao knows that Romain Monet's strength is far more than that, although the French royal pastry chef, although he is the predecessor, but the emaciated camel is bigger than the horse, Sikong Yao can count on him to continue to show his ability, so that he can have more opportunities to learn.

Sikong Yao raised the last piece of Napoleon crisp in his hand, and said provocatively: "This is the last piece, have you thought about it?" ”

After speaking, Sikong Yao made a gesture to send it to his mouth, which frightened Roman Monet and hurriedly said, "Wait a minute!" ”

The corners of Sikong Yao's mouth raised a smug smile. "Oh? Have you figured out what kind of dessert are you going to exchange with me? ”

Roman Monet snorted and looked at the leftover pudding cream that Sikong Yao had used earlier, "Since you have stolen my cuisine. Then I'll steal you for a while, and it's mine! ”

Sikong Yao watched his pudding cream take it away for Roman Monet, and reprimanded: "You are shameless! ”

Roman Monet snorted proudly and said, "It's just half a catty." ”

Sikong Yao snorted and said, "Then you should always tell me what you're going to do." ”

Roman Monet was old and young, and he said mischievously: "Guess." ”

Sikong Yao looked fixedly. It was found that Romain Monet poured butter, water and salt into a small pot, heated over low heat until the butter dissolved, then changed to medium heat until boiling, poured in the sifted cake flour, removed from the heat, and quickly stirred into a smooth and particle-free dough.

Heat over low heat, turn the dough with a wooden spatula while heating, and the excess water in the steamed dough will not burn the dough until the dough film appears at the bottom of the pot and then remove from the heat.

Roman Monet provoked again: "How, do you see it?" ”

Sikong Yao snorted coldly: "I know, this batter is made of puffs, it's really uncreative." ”

Roman Monet said proudly: "There are many kinds of puffs, ordinary small puffs are full of cream, and every bite of the cream is different, I don't know that, you must not have eaten lightning puffs, right?" “

Finger puffs originated in France in the 19th century, the word "finger" in French also agrees with lightning, legend has it that the lightning puffs are so delicious that people can't help but eat them quickly, just like lightning fast, and it is also said that because the sauce on the surface of the lightning puffs is shiny and shiny, like lightning dazzling, hence the name

The elegant long shape of the lightning puff allows people to enjoy it elegantly anytime, anywhere, anytime, without worrying about eating a mouthful of cream like eating ordinary puffs.

In recent years, the Parisian pastry scene has begun to dress up the elegant dessert of finger puffs, adding more creative and rich flavors to make the mood sweet with bright colors. This modern twist brings this dessert to a playful twist that has taken Paris by storm and is gradually spreading around the world.

The lightning puff is also a very classic French dessert, with a strong French romantic atmosphere, a variety of flavors and shapes, and a variety of shapes, which are displayed in the dessert cabinet in a dazzling manner, which is simply a small Parisian fashion dessert show!

This small dessert with a strong French romantic atmosphere has already deeply conquered the taste buds of the French people, and no pastry shop will not have her figure, it has become the dessert belief of the French people.

If you are lucky enough to travel to France, you can skip the macarons, you can skip the Koluli, but you must not miss Annisberg's lightning puffs!

In 2009, Annes Bay, known as ZARA, in the world baking industry, took over the recipe and craftsmanship of the lightning puffs from the French pastry master with the same fascination and hobby, and promised to pass on the original flavor and adhere to its most authentic and French sweetness.

Legend has it that when Cream and Cake got married, they had Cream Cake, and Bread fell out of love ever since, and it hid its love for Cream deep in its heart, so it had Puffs. The Puff Tower is a traditional French celebratory dessert, and the puffs that symbolize happiness are accumulated one by one, and the high Puff Tower is people's longing for full happiness. In Annesbay's creative kingdom, the meaning of the puff is a testimony of happiness, and as an enhanced version of the lightning puff, it symbolizes the fruits of victory!

Poking two small holes under the baked puff strips, Romain Monet packed Sikong Yao's cream pudding into a piping bag and squeezed it in.

Éclairs are such a taste of happiness, without fancy appearances, but with a rich and thick heart.

As soon as you bite into it, the satisfying flowers will bloom on the taste buds as the lubricating filling bursts in your mouth.

Perhaps the simpler the cuisine, the more demanding the ingredients.

The perfect éclair, adhering to the elegant style of French cuisine, but also inheriting the superb production technology of the previous French royal pastry chef, the artistic slender and delicate shape, even if it is like enjoying a French meal with a knife and fork elegantly is not enough to eat.

With a gentle press, the crème brûlée is wrapped in a tighter crust, allowing the restrained aroma to be intense and impactful, a double indulgence for the appetite and taste buds, which will run lightning on the tongue and deliver a wonderful taste that cannot be described in words.

Just by combining crème brûlée and baked flour to create such a compelling flavour, it's no wonder it's always been an undisputed place in the dessert world.

Romain Monet raised his eyebrows proudly and said defiantly: "How, it's much better than your Napoleonic pastry, right?" The short answer is real, but the crisp puff skin is a surprise in every bite, presenting the best and wonderful taste of freshly baked. ”

Sikong Yao sneered and said, "That can only give you fifty points, haha, the cream pudding stuffing here, but I made it." ”

Romain Monet snorted and said, "Don't talk to you, give me that Napoleon pastry." ”

Sikong Yao saw that a touch of tiredness suddenly flashed on Roman Monet's face, presumably he had made four dishes in a row, most of them were already tired, and after seeing one person for a long time, his mood calmed down after being too excited, and he felt more and more tired.

Sikong Yao handed Napoleon to Romain Monet, exchanged a few lightning puffs, and immediately sent an invitation to Romain Monet, saying: "Uncle, it's not impossible to cheat with me, but in fact, a dessert master like you will be gold wherever you go, you have to find a way to settle down, right?" ”

Roman Monet raised his head and glanced at Sikong Yao, who pushed the boat along the water and said: "The academy I am studying now is the best St. E-De Lu Cuisine College in Chinese mainland, and what the academy lacks most now is a master like you, as long as you don't dislike it, you can come to my school as a teacher, and I will make Napoleon cakes for you every day in the future." (To be continued.) )