I-Paris Boulangeries: Indlela yokuLawula isonka kunye ne-Pastries njenge-Local?

01 ngo 04

Iimpawu eziqhayiya: Ukuhamba nge-Paris Boulangerie

Njengengxowankulu yecingo, i-bakeryerie yaseParis (i- baklangerie ) ayikwazi ukubetha. Kuphi enye indawo onokuyifumana ngokulula ukujongana namanye amasiko ahloniphekileyo eFransi-oya kubona, ukuvumba, kunye nokutya? Ngokungafani nendawo yokudlela yaseMicrosoft eneenkwenkwezi , kunye nokufikelela kwezemali kubaninzi bethu, kunye neebhakabhakeni ezilungileyo kakhulu eParis zihambisa ii-oodle zezinto ezimnandi kwixabiso elifanelekileyo. Yidemokhrasi, iyanelisa; mfutshane, ukuchazela kakubi uMary-Antoinette onokugula: masibe nesonka. Kunye nama-croissants. Ikhekhe. Ne mibala. Ne macarons. Ufumana le ngcamango.

Nangona kunjalo, ngelixa kubonakala ngathi yimicimbi elula kakhulu ukunyuka kwi- bakeryerie-patisserie kunye nokuhleleka kwendawo, iindwendwe ezininzi eziya kwisikhululo saseFransi zifumana inkqubo engaphezu kwesigxina . Indlela yokwahlula phakathi kweemfuthane ezininzi kunye nezonkwa ozibonayo kwisigaba sesonka, okanye ukubiza ezo zixhobo ezikhangelekayo kodwa ezikhethiweyo ezikhethiweyo zonke ezifakwe ngokukodwa kwimeko yeziboniso? Yintoni emhlabeni umahluko phakathi kwala maqebengwana amancinci amancinci (i-opera kunye no-noire)?

Phrinta lesi sikhokelo esincinci sezinto eziqhelekileyo ezifumaneka kwiibhaki zeParis (kunye nakwezinye iindawo zaseFransi) kwaye awuyi kuphinda uqinisekiswe. Qaphela nje ukuba ungabizi intlungu okanye chocolat "croissant au chocolat" - isono esinokukunqoba ukukhutshiswa kwangqongqo kunye nokulungiswa kumfundi weebhaki, othe unokukhumbuza ukuba intlungu okanye i-chocolate ifakwe kwisikwere, ayikho inzala! Ngaphandle kwesinye i-ado, masiqale isifundo sethu sesithethe senkcubeko! Cofa ufumane ngaphezulu.

02 we 04

Iikhampani zePhakale zaseParis 101: Isonka kunye neZonka

Xa uhamba kwi- boulangerie yaseParis, unokumangalisa kwiintlobo zezonka ezikhoyo ezithengiswayo, zonke ziboniswe kwiimpawu zobukhulu kunye nobukhulu. Uza kuba nokukhetha phakathi kwesonka sesitawu se-baguette, kunye nezonkwa ezipheleleyo onokuzicela ukuba uzicengezele ukulungelelanisa. Olu luhlu aluyilo olupheleleyo, kodwa ngezantsi luhlobo lweentlobo eziqhelekileyo oza kuzibona kubhakabhaka oluqhelekileyo:

I-Baguette: I-baguette yansuku zonke ibaluleke kakhulu kwiibhaki ezithile ezithile, kwaye ininzi kwabanye. Kwakhona phakathi kwezinto ezincinci kwiindawo ezininzi.

Isithethe se-Baguette: Le ngxowa, eyilungiselelwe ngokusuka kwi-recipe "yendabuko", ngokuqhelekileyo iyabiza kakhulu kunomgangatho osemgangathweni, kwaye ihlala iqulethe i-chewier crust nge-aroma entle. Ngokuqhelekileyo kufuneka ufune i-euro encinane yeeyenti ngaphezulu kwalesi siguette, ingakumbi ukuba ungahambele i-creme de la creme.

Umlenze: Le nto yincinci ye-baguette enokuthi ibonakale ngamaphethelo ayo. Ezinye iirhubhe, ezibizwa ngokuba zixhobo ngokufana nazo, zithengiswa ngqolowa okanye ezinye iintlobo.

I-Baguette aux cereales: Ukuba ukhangele i-baguette enempilo kunye ne-fiber eyongeziweyo, okanye i-snack ukuze uyigcwalise ngokwenene, khetha le nto, eyenziwa ngofuzo lwe-wholegrain kwaye idla ngokubhaka kunye nembewu kunye neenhlamvu.

Izonka

Ngokuqhelekileyo i-hardier kwaye kulula ukuyigcina ngaphezu kweentsuku okanye ezimbini, izonka zifanelekile kwiqela elikhulu lokutya okanye ipikiniki.

Ubunzima be-seigle: Isonka esenziwe ngefureji ye-rye. Ngokuqhelekileyo akunjalo nje nge-rye-flavored njenge-Anglo-Saxon okanye iJamani / iMpuma yaseYurophu, kuba ijwayele ukuphekwa ngokuhlanganiswa komgubo omhlophe wengqolowa kunye ne-rye.

Ubunzima beenkampu: Isonka esinzima, esinamaqabunga, esinamaqabunga, esihamba kakuhle kunye neentshizi, iisizi, okanye ukukhonzwa ngeesobho, i-stews, okanye nezinye ukutya okutshisayo. Ngokuqhelekileyo kubhaka ngokusebenzisa inhlanganisela ye-wholegrain kunye neentambo ezimhlophe.

Ukugqitywa kobuhlungu: Isonka esisiqhamo sonke kwiinqwelo okanye kwizonkwa.

I-Pave aux cereales: Efana ne "baguette aux céréales", kodwa ibhaka kwi-block, i-block engxande.

Ubunzima kwi-noix: Isonka kunye namantongomane, amaninzi ama-walnuts.

Ubuhlungu kumakhiwane: Le isonka esenziwe ngamakhiwane, kwaye idla ngokutya kwasekuseni, okanye kunye nezitya zendabuko ezifana neeplates zesiFrentshi okanye i- foie gras.

03 we 04

I-Gourmet Paris: Uhlobo lweViennoisserie

Isinyathelo esilandelayo kwisifundo sethu se-Bakery seParish 101: ukuchonga nokukhetha i- viennoiseries ezihle . Kodwa yintoni na eli gama libhekisela kulo? Yinto engaqondakaliyo, kodwa cinga nge- viennoiserie njengetekisi efana nesonka, idla ngokutya ngokutya kwasekuseni kunye nekhofi. Ama-Croissants, intlungu okanye i-chocolate , kunye ne-strudels bonke abafanelekayo. Ukongeza kwezi zinto eziqhelekileyo, nakhu abanye oza kuzifumana kwiimeko ezininzi zokubhaka i-bakery- kwaye ewe, kulungile ukuba ulungele kule ndawo kwisitalato.

Ubuhlungu kwiimvini ezomileyo: Le yileta kunye ne-sugar-laced-laced pastry efana ne-cinnamon roll. Eyona nto idla ngokutya rhoqo kwasekuseni.

I-Croissant kwiimandandes: I-croissant enomsoco epholileyo enotyikityu kunye ne-almonds, kwaye ngamanye amaxesha, ukuzaliswa kweefestile.

Iinquphethi: Ukuqhaqhazela nokuhlambalaza, iibhola ezincinci ezinobumba eziphekiweyo kwiswekile, kwaye zidla ngokuzonwabisa njengokhethekileyo kwasekuseni ziphatha kunye nezinye izinto zokuzalisa.

I-brioche ye-Pain: Isonka, isonka, esidla ngokutya esidlweni sakusasa. Ifana nesonka se-Jewish saillah. Ezinye iintlobo ziza nge-chips ze-tshutshu okanye i-bits edibeneyo yeswekile okanye i-praline.

Ubunzima buya kudla: Isonka esincinci se-oblong esine-flavour efanayo kunye nokuhambelana ne-brioche.

Ubunzima be-viennois: Esinye isonka esithandekayo esifana ne-brioche, kwaye sabizwa ngokuba ngumzi-dolophu e-Austria.

I-Chausson i-pommes: I- pastries efana ne-apple pie.

04 we 04

I-Gourmet Paris: Izinto eziphathekayo zePastry kwii-Bakeries

Ekugqibeleni kodwa kuncinci kwindlela yethu yokutyelela kwizinto zokubhaka zaseParis, makhe sijonge ezinye zezinto ezinomdla kwaye zidla ngokuqhelekileyo ezifumaneka kwiibhaki nee- patisseries (ivenkile zee- pastry) eParis . Ngamanye amaxesha ukhetho luya kuba lukhulu, kodwa khumbula: ukutyelela eParis akusiyo ixesha lokumodareyitha okhutheleyo.

I-Eclairs: Intandokazi phakathi kwabaninzi, kwaye ukukhanya okwaneleyo ukuzonwabisa nokuba emva kokutya okukhulu. Uninzi lweebhakabhakeni lunika i-eclairs kwiindidi ezahlukeneyo, kuquka i-vanilla, ikhofi kunye ne-tshokoleta.

I-Macarons : Iimbumba ezimbini ezincinci ezenziwe ngama-almond, iqanda elimhlophe kunye noshukela, icinezele kunye kunye ne-buttercream okanye i-jam. Ezi ziza kwiindidi ezininzi zeendulatho zembala. Khangela isikhokelo sethu kwii-macarons ezilungileyo eParis apha.

Iitrothi eziqhamo: Izilwanyana ezinomlinganiselo ngamnye eziza kwiintlobo ezininzi, kubandakanywa i-strawberry (i- fraise ), i-raspberry (i- framboise ), i-pear (i- poire ) okanye i-lemon (i- citron ). Kwakhona ujonge i-chocolate ( tarte au chocolat) .

I-Chous : Iimfumba.

I-Paris-Brest: Yenzelwe ukukhumbula umkhosi webhayisikili phakathi kweParis kunye neBrest ngo-1891, eli li-pastry lenziwe nge-chou pastry kunye ne-cream ye-praline.

I-Meringues: Amadlelo amakhulu ayenziwe ngamaqanda abamhlophe, kwaye ngokuqhelekileyo anqabile kwaye anomoya. Ziza ngemibala eyahlukeneyo kunye neendaphula kwezinye iibhaki.

Inkolo: Le dessert yenziwa kunye neefisi ezifanayo kunye nokuzaliswa kwimihlobiso, ukuxutywa ukuze ifane nesununu. Ngokuqhelekileyo ungabathola kwi tshokoleta okanye kwiitapu zekhofi.

I-Opera : Ikhekhe le-mousse elimnandi kunye ne-tsholethi kunye neengqungquthela ze-praline, kwaye ngokuqhelekileyo zikhonza kwisitya esinye.

Madeleines : Iiglofu ze-spong zenziwe zidumiwe ngumlobi waseFransi uMarcel Proust, kwaye zigqibe itiye emini okanye ikhofi.

I-Canelés : Lo mfundisi obalaseleyo uvela kwisixeko saseBordeaux, kwaye ufanelwe njengendoda enkulu.

Unomdla wokufunda okungakumbi?

Ukuba kunjalo, jonga isikhokelo sethu kwiindawo zokupheka eziphambili eParis kunye nezitolo ezikhethileyo ze-ts'olethi eParis .