Double poached pear frangipane tart
紅白酒香料燴洋梨杏仁奶油撻
Sale price
Price
$315.00
Regular price
Unit price
per
以紅白酒分別燴製洋梨，透過兩種酒類帶出洋梨不同的風味，紅酒中添加了聖誕香料的元素，較為香濃，白酒則以肉豆蔻為主調，較有異國情調，兩者配合在杏仁香氣的奶油蛋糕和鬆脆的牛油餅底上，香甜層次感滿滿，也色彩繽紛，讓人開朗。
pate sucree, frangipane, cinnamon & red wine poached pear, nutmeg & white wine poached pear
牛油餅底、杏仁奶油餡、紅酒肉桂燴洋梨、白酒肉豆蔻燴洋梨
Main ingredients
butter, eggs, flour, sugar, pear, ground almond, red wine, white wine, lemon, spices, almond
法國牛油、韓國雞蛋、日本麵粉、韓國白砂糖、洋梨、美國杏仁粉、紅酒、白酒、檸檬、香料、杏仁
Cake size (approx.)
6”: 15cm(⌀) x 4cm(h), 7”: 17.5cm(⌀) x 4cm(h), 9”: 22.5cm(⌀) x 4cm(h)
Storage
Best consume within 2 days. Storage method: Tart has to be kept in refrigerator and packed into airtight container for leftover. Avoiding to get too dry or humid. Please put the cake in the refrigerator as soon as possible after picking up. If necessary, please bring your own ice pack and cooler bag.
最佳食用：兩日內。保存方式：保持冷凍4度左右保存，若取貨當日未食用完畢，請存放於密實盒內才放置雪櫃。餅底受潮易變軟身，雖不影響品質，但請最快食用避免久存。蛋糕於取貨後請盡快放於雪櫃保存，如有需要請自備或加購保溫袋。
