Patisserie K.ViNCENT Takeaway

【Product Description】
・Tarte tatin
First, the Granny Smith apple tart was baked slowly in a stone oven over a low flame for 9 hours on a gas stove to dry out the water, then baked whole and overnight.
The surface is caramelized three times (with French casonade and Tanegashima sugar). (2.5 to 2.8 apples per slice)

・Fromage Cru Fruit de la Passion Abricot
A very luxurious cheesecake made with fromage blanc from Isny, France, homemade apricot purée, passion fruit, and pesticide-free lemon juice.

・Amer80
*Please allow 30 minutes to walk to the refrigerator.
This is a rich and bitter chocolate cake made with an abundance of Valrhona chocolate.
It consists of 11 layers of chocolate with 80% cacao content, mousse, bistouille made with Valrhona cacao powder, and ganache.
No flour is used and no alcohol is added, so you can enjoy the true flavor of good quality 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.

・Gâteau TAMINA
This classic Swiss cake has 10 alternating layers of chocolate sponge and light milk chocolate mousse. The mousse is made with ganache, custard and whipped cream, and contains no alcohol.

・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.

・Baked sweets - Financier filled with our specialties.
No baking powder used. (For this reason, we let the dough rest for one to three months.)
The dough is not only blended, but also allowed to rise slowly in the refrigerator for one to three months before baking at two different temperatures suitable for each type of dough.
The two stages are
(1) Stone oven 250℃ (238℃～260℃, different for each type)
(2) Convection oven transfer 150℃～170℃. different for each type)

The decisive factor of flavor! The true "umami" comes from making the beurre noisette beurre noisette. The butter is cooked over very low heat for 6 to 9 hours (varies in summer and winter) to produce a golden beurre noisette with a fragrant hazelnut flavor.

・4/4(Quatre-Quarts) Citron
A traditional French baked cake, Câteau Carre (Quatre-Quarts 4/4, meaning the ratio of ingredients. Eggs, flour, sugar, and butter are in the same ratio), and we used plenty of our original, pesticide-free lemons from Ehime Prefecture.

・Mendiant Miky
Mandians are a chocolaty confection originating in the Alsace region of France.
Originally, it is made of tempered chocolate topped with dried fruits and nuts. This time, we have created an original chocolate cake for K.ViNCENT.
It can be savored at room temperature, but when chilled in the refrigerator, it transforms into a gateau chocolat.

・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.