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1、StephyChou左薇涵June,2010DERSSERTSPS：Don’tdroolingaroundtheworldLemonMeringueTart檸檬蛋白餡餅Chocolatepastry巧克力松餅Parfait冰欺凌水果凍Profiterole巧克力酥球PS:control!control!!control!!!==!Gateau巧克力蛋糕Petitsfours糖向小蛋糕brioche奶油蛋糕sandwichcookie夾心餅干mousse慕斯蛋糕Thefirstdestination——ParisMacaron馬卡龍（杏仁小圓餅）maca
2、ron’singredientsItismeringue-based（蛋白糖餅）:madefromamixtureofeggwhites,almond（杏仁）flour,andbothgranulatedandconfectionerysugar..Macaron’sHistory馬卡龍的歷史AlthoughpredominatelyaFrenchconfection,therehasbeenmuchdebateaboutitsorigins.LarousseGastronomiquecitesthemacaronasbeingcreatedin791
3、inaconventnearCormery.SomehavetraceditsFrenchdebutbacktothearrivalofCatherinede'Medici’sItalianpastrychefswhomshebroughtwithherin1533uponmarryingHenryII.Inthe1830smacaronswereservedtwo-by-twowiththeadditionofjams,liqueurs,andspices.Themacaronasitisknowntodaywascalledthe"Gerbet"o
4、rthe"Parismacaron"andisthecreationofPierreDesfontainesoftheFrenchpatisserieLadurée,composedoftwoalmondmeringuedisksfilledwithalayerofbuttercream,jam,organachefilling.巴黎百年老店—LaduréeTheseconddestination——ItaliaTiramisu提拉米蘇Tiramisu’singredientsTiramisu(Italian:Tiramisù;Venetian:Tir
5、amesùisoneofthemostpopularItaliancakes.Generally，Itismadeofsavoiardi(意大利餅干or手指餅干)dippedinespresso（kindofmilkcoffee）orstrongcoffeeorrum（朗姆酒）,layeredwithawhippedmixtureofeggyolks（蛋黃）,mascarpone(馬斯卡普尼干酪，一種牛奶軟干酪，意大利）cheese,andsugar,andtoppedwithcocoa.提拉米蘇（Tiramisu）是一種帶咖啡酒味兒的蛋糕，由鮮奶油、
6、可可粉、巧克力、面粉制成，最上面是薄薄的一層可可粉，下面是濃濃的奶油制品，而奶油中間是類(lèi)似巧克力蛋糕般的慕司。吃到嘴里香、滑、甜、膩，柔和中帶有質(zhì)感的變化，味道并不是一味的甜，因?yàn)橛辛丝煽煞?，所以略有一點(diǎn)點(diǎn)苦澀，這正好與卡布奇諾(Cappuccino)相配Tiramisu’shistoryThereissomedebateregardingtiramisu'sorigin,asthereisnodocumentedmentionofthedessertbefore1983.In1998,FernandoandTinaRarissimilarlyclai
7、medthatthedessertisarecentinvention.Theypointoutthatwhiletherecipesandhistoriesofotherlayereddessertsareverysimilar,thefirstdocumentedmentionoftiramisuinapublishedworkappearsinaGreekcookbook.Backingupthisstory,theauthorsrecalledanarticlethattiramisuwascreatedin1971inTrevisobyGiu
8、seppeDiClemente.Merriam-Webster'sOnlineDictiona
