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Question

法国甜点最普遍的是塔（TARTE）、千层派（MILLE
FEUILLES），以及泡芙（PATECHOUX）等，塔的尺寸大小与馅料变化有上千种之多；千层派是一层蛋糕与一层馅料层层堆叠，至於泡芙内有馅料，用糖浆沾黏成一座山形，法国婚礼中绝对少不了。

玩糖是法国点心师傅必备的看家本领，拉糖、画糖、煮糖、烤糖，将糖玩弄於股掌之间不费吹灰之力。例如青苹果切成薄片乾燥，再裹上薄薄的糖浆，一片片在雪白色的冰淇淋中，又呈现另一种球状之美，看起来薄如蝉翼的水果糖片，散发晶莹剔透的美丽，几乎是吹弹得破，若不在第一时间放入嘴，水果糖片将在空气中软化折腰。

正式的法国大餐中，严格说起来有两道甜点，一是主菜之后的甜点，另一是配茶喝咖啡的4种小点心（PETIT
FOUR），专家表示，在中国通常忽略最后的小点心，这些小点心多半是巧克力类，有的是撒上榛果碎，有的是水果直接裹上巧克力，若是在法国菜中省略最后的小点心，绝对称不上是一家正宗的法国餐厅.

Answer 1

France is the most popular dessert tower (TARTE), Melaleuca faction (MILLE
FEUILLES), and cream (PATECHOUX), the size tower with sugar changes in the number of thousands; Melaleuca camp is a layer cake with a layer of sugar layers of the stack, as for cream with sugar, syrup adhesion by 10% a Yamagata, France wedding ceremony absolutely unavoidable.

France is playing sugar snacks master essential home-grown skill, pull sugar, painting sugar, cook sugar, bake sugar, sugar under his complete control effort. For example, green apple slice into thin dry, then wrapped thin syrup, in a snow-white ice cream, again showed another sphere of the United States, looks thin veil of fruit sugar tablets, the beautiful crystal distributed almost blowing a broken shells, if not the first time Add mouth, fruit sugar tablet will Zheyaoshan softening in the air.

Formal French meal, Strictly speaking prescribe dessert, after dessert first, main course, and the other is drinking coffee with the four kinds of small snacks (PETIT
FOUR), the experts said, are usually neglected in China last small dessert, most of these small chocolate snacks category, some Sprinkle nuts broken, and some fruits directly tied chocolate, if omitted in the final in the French small snacks, absolutely can not be called an authentic French restaurant.

Answer 2

French dessert a general one tower (TARTE) most, thousand send (MILLE
FEUILLES), and steep cottonrose hibiscus (PATECHOUX ) ,etc., tower size and filling material change have thousands of the amount of kind; Send it is one cake that pile pile ring upon ring with one filling material , there is filling material in steeping the cottonrose hibiscus on the a thousandth floor, dip in and stick the syrup into the shape of a mountain, definitely a lot in France's wedding.

It is master worker's indispensable special skill of French pastry to play with the candy , draw candies , draw the candy , boil candies , roast candy, play with the candy with the slightest effort between one stream of palms . For example the blue and green apple is chipped drily, wrapped up in the thin syrup again, every slice is in ice cream that is white, another kind of spherical beauty appears again, the fruit sugar-tablet that seems as thin as cicada's wings, distribute the sparkling and crystal-clear beauty , nearly blow and play broken , if does not put the mouth as soon as possible , the fruit sugar-tablet will soften bowing in the air.

In the formal French sumptuous meal , have two dishes of dessert , first , the dessert after the main dish to say strictly, another mix tea 4 kinds of little pastry (PETIT to drink coffee
FOUR), the expert says, usually neglects the small last pastry in China, these small pastry is chocolates mostly, some spread the hazel fruits to break to pieces , is full of fruit and wrapped up in chocolate directly, if omit the small last pastry in the French food , can not be deserved to be called a traditional French restaurant definitely.