Patisserie K.ViNCENT Takeaway

【Menu Description】
・Entremets Tarte au saison fruits mûr "Double pêche"
This year again, we will be using Yumemizuki and Hakuho peaches harvested after they are fully ripe from Shimizu Fruit Farm in top of the mountain in Yamanashi prefecture, which has been our supplier for the past 18 years since we opened.
The base of the tart is made by baking two kinds of peaches with almond cream, almond nougat, custard, etc., to which pistachios from Italy are added as a paste, for 70 to 80 minutes.
The finishing touch is a crème diplomat of special custard with fresh cream and a rich cheese mousse of fromage blanc wrapped in juicy seasonal peaches.

・Tarte au Saison Fruits mûr "Abricot"
Shinzanmaru is an apricot with a rich apricot aroma and strong flavor, inheriting the characteristics of the old-fashioned native species.
The production is so small that there is an association to protect Shinzanmaru, and the only time you can get them fresh is now, in early summer.
We use 7.5 of these precious pesticide-free fresh apricots in one tart!

・Riz au Lai
This rice bavarois is richly flavored with Madagascar vanilla.
Directly from Mamie (=Grand-mère grandmother) in Normandy, France.
This time, we used two kinds of peaches (Yumemizuki and Hakuho), which go well with milk, and a lot of fresh and luxuriously stewed peaches・

・Fromage Cru Fruit de la Passion Abricot
This very luxurious cheesecake is made with fromage blanc from Isny, France, puree of home-made apricots (Shinzanmaru from Nagano Prefecture), freshly arrived passion fruit (from Setouchi Town, a production area presented to the Imperial Household), and pesticide-free lemon juice from Kumamoto Prefecture.

・Barquette aux Marrons
(*The mousse contains a little bit of rum with the alcohol skimmed off to flavor the mousse.)
This pastry is made with marrons to resemble a small boat.
It is one of the classic and very popular pastries in France.
A moist blackcurrant tart base is filled with French marron mousse and coated with homemade chocolate.

・Amer 80
*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.

・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.