Paris Boulangeries: Pehea e hoʻonohonoho ai i ka palaoa a me nā kauā e like me kahi kaiaulu?

01 o 04

Nā Delicious Traditions: Huli i ka Paris Boulangerie

Ma keʻano he kūlana kuʻuna moʻomeheu,ʻaʻole hiki ke hoʻokūkūʻia kahi poho o Parisian ( boulangerie ). Ma hea kahi e hiki ai iāʻoe ke noʻonoʻo pono i mua o kekahi o nā mea i mahalo nuiʻia e Falani - nā mea āu eʻike ai, aʻala, a me kaʻono? A likeʻole i nā haleʻaina Michelin i hōʻoluʻoluʻia e ke kūlanakauhale,ʻaʻohe maikaʻi o ke kālā no ka hapanui o mākou,ʻo ia hoʻi nā meaʻai maikaʻi loa a me nā paina ma Paris e hāʻawi aku i nā meaʻono i nā kumu kūpono. He mea hoʻomoloka, he meaʻono ia; i ka pōkole, e hōʻino hou i ka maʻi-ʻole Marie-Antoinette: e loaʻa iā kāua ka berena. A me nā kuʻi. A i ka palaoa. A me nā hoʻolaha. A me nā mākia. Loaʻa iāʻoe ka manaʻo.

Eia naʻe, i ka mea e like me ka maʻalahi o nā mea e komo i loko o ka bakeryie-patisserie a me ka hoʻonohonohoʻana aku, hiki i ka poʻe malihini kipa i ke poʻokela Farani keʻike i ka hanaʻoi aʻe ma mua o kahi hopohopo mite . Pehea e wehewehe ai i nā mele a me nā popo eʻike aiʻoe i ka'āpana o ka meaʻai, a iʻole e haʻi aku i kēlā mau meaʻono-nānā a paʻakikī-i kapaʻia nā pastries i kūkuluʻia i loko o kekahi o nā hōʻike hōʻike? He aha ka mea ma ka honua nei ka hoʻokaʻawaleʻana ma waena o kēlā mau pākiko liʻiliʻi liʻiliʻiʻelua?

E paʻi i kēia kumukūʻai koʻikoʻi loa i nā meaʻoihana i loaʻa ma nā bakeries Parisa (a me nā wahi'ē aʻe ma kahi o France) aʻaʻoleʻoe eʻike houʻia. E mālama ponoʻoleʻoe e kāhea aku i kahi pain au chocolat a "croissant au chocolat" - hewa e hiki ai ke lanakila iāʻoe i ka hoʻopaʻi hope a me ka hoʻoponoponoʻana mai ka mea kahu meaʻai, aʻo ia paha ka mea e hoʻomanaʻo ai iāʻoe ua hanaʻia kaʻeha o ka chocolat i loko o kahi pāʻani, ʻaʻole kahi'ākau! Ke hoʻomanaʻoʻole mākou, e hoʻomaka kā mākou haʻawina kumu hoihoi! Kaomi ma o ka mea hou aku.

02 o 04

Bakery Bakery Bakia Cultural 101: Bread and Loaves

Ke heleʻoe i loko o ka pā bakeda Parisian , hikiʻoe i ka hopohopo i ka nui o nā meaʻai e kūʻai ai, nā mea a pau i hōʻikeʻia i nāʻano likeʻole a me nāʻano nui. Hiki iāʻoe ke koho ma waena o nā pāʻina baguette-style, a me nā pōʻaiʻai a pau e hiki ai iāʻoe ke noi aku e hoʻopiliʻia i mea eʻoluʻolu ai. ʻAʻole i mae wale kēia papa inoa, akā ma lalo iho nei kekahi mauʻano likeʻole eʻikeʻia ai i loko o kahi meaʻai bakena:

Paʻi: ʻO ka maikaʻi o ka baguette i kēlā me kēia mau mea bakaikai, a me ka mediocre i nā mea'ē aʻe. Aia kekahi o nā mea liʻiliʻi ma nā wahi he nui loa.

Paʻiʻo Baguette: ʻO kēia baguette, i hoʻomākaukauʻia mai kahiʻanuʻu 'kuʻuna, he mea iʻoi aku ka maʻalahi ma mua o ke kūlana maʻamau, a pinepine hoʻi i kahi mea'alaʻula maikaʻi me kahi meaʻala. He kūpono ka hoʻolimalimaʻana i kekahi mau keneta hemi hou no kēia baguette, keʻoleʻoe e hele i kahi 'creme de la creme' bakery.

ʻO ke kaniʻana: ʻO kahi mea like kēiaʻano pahi likeʻole eʻikeʻia ana e kona mau keʻokiʻu, pointy. ʻO kekahi kani, i kapaʻia me ka mea kani e like me ia, ke kūʻaiʻia ma ka palaoa a me nāʻano'ē aʻe.

Baguette aux céréales: Inā eʻimi anaʻoe i kahi baguette maikaʻi aʻe me ka mea i hoʻopili pūʻia, a i kahiʻona paha e hoʻopiha loa iāʻoe, e koho i kēia, i hanaʻia me ka palaoa a me ka palaoa.

Loaves

Hiki ke maʻalahi a maʻalahi ka mālamaʻana no nā lāʻoi aku i hoʻokahi lā aʻelua paha, nā meaʻai kūpono no kahiʻaina awakea nui a pikiniki.

Pain de seigle: He mea i hanaʻia me ka palaoaʻala. ʻAʻole i like me nā loina nui i hōʻailonaʻia e like me Anglo-Saxon a iʻole Kelemānia a me Eastern European, no ka mea, uaʻako pinepineʻia me ka hui pūʻana o ka palaoa a me kaʻono.

Pain de campagne: He mea momona,ʻeleʻele,'āpīpī palaoa eʻai pono i nā meaʻai, i nā meaʻai, aiʻole i lawelaweʻia me ka hulu, nā kapuahi, a me nā meaʻai'ē aʻe. Kūʻai pinepineʻia me ka hui pūʻana o ka wholegrain a me ka papa keʻokeʻo.

Paʻa piha: ʻO ka palaoa āpau ma nā papa a me nā popo.

Pave aux céréales: E like me ka "baguette aux céréales", akā iʻokiʻia i loko o kahi'āpanaʻeleʻele.

Pain aux noix: He pīpō me nā huapalapala, pinepine pinepine.

Pain aux figues: He paʻi kēia i hanaʻia me nā hua fiku, aʻai pinepineʻia no ka'ōpō kakahiaka, a iʻole me nā mea kahiko e like me nā paʻipaʻi French a foie gras paha.

03 o 04

Gourmet Paris: Keʻano o nāʻano pilikino Typical Viennoisserie

ʻO ka papa aʻe i kā mākou papa Bakery Material 101 e hōʻike ana: ke kohoʻana a me ke kohoʻana i nā viennoiseries maikaʻi. Akā, he aha ka mea ma ka honua e'ōlelo nei i kēia wā? He mea liʻiliʻi wale nō ia, akā e noʻonoʻo i ka viennoiserie me he pāʻaniʻai likeʻole, eʻai pinepineʻia no ka'ōpō kakahiaka me ka cafe. ʻO nā mea kuʻi, kaʻeha ke chocolat , a me nā strudels mākaukau. Ma waho aʻe o kēia mau mea iʻikeʻia, eia kekahi mau mea'ē aʻe āu eʻike ai i loko o nā mea hōʻike bakena bakena - aʻo ia, ua maikaʻi loa ke kauʻia ma kēia mau alanui.

Pain aux raisins: He hua waina a me ke kōkoʻomaʻa i like me kaʻonika namona. Hoʻomaʻi pinepineʻia i ka'ōhi kakahiaka.

ʻO ka heleʻana me ka'āpanaʻaina a me nā almonds, aʻo kekahi manawa, kahi hana pāʻina.

Nā Chouquettes: Crunchy and chewy, nā pōkā pākī liʻiliʻi i uhiʻia i ke kō, aʻoliʻoli pinepineʻia e like me ka pāʻina kakahiaka maikaʻi me kahi'ē aʻe e hoʻopiha i nā mea.

Pain brioche: ʻO ka palaoa, ka palaoa, ka meaʻai pinepine i kaʻaina kakahiaka. E like me ka pule Iudaio challah. ʻO kekahi mauʻano likeʻole e hele mai me nā kāmele makaleka a me nā'āpana o ke kōpaʻa a me ka praline.

Pain au lait: He meaʻai liʻiliʻi e like me keʻano like me ka brioche.

Pain viennois: ʻO kahi meaʻono'ē aʻe e like me brioche, a kapaʻia ma hope o ke kapikala nui maʻAsuria.

Chausson aux pommes: Ua like nā kūpuna me ka'ōpili'ōpona'ōpiopio.

04 o 04

Gourmet Paris: Nā mea i hanaʻia i nā mea hana i ka Bakeries

ʻO ka hope loa ma kahi o kā mākouʻoihana ahupuaʻa no nā mea kālepa Parisian, e nānā pono i kekahi mau meaʻono a me nā meaʻono i loaʻa i loko o ka mea hana palaoa a me nā pākē (Pākehā) ma Paris . I kekahi manawaʻo ka kohoʻana he mea paʻakikī kēia, akā e hoʻomanaʻo: he heleʻana i Parisʻaʻoleʻo ia ka manawa no ka hoʻonuiʻana i ke kūkala.

Eclairs:ʻO kahi punahele i waena o nā mea he nui, a he māmā hoʻi e leʻaleʻa ai ma hope o kaʻaina nui. ʻO ka hapa nui o nā meaʻai ka mea e hāʻawi i nā māla i nāʻanoʻono likeʻole, me vanilla, kafe, a me ke kelekale.

Macarons :ʻElua mau pōpō palaoa liʻiliʻi i hanaʻia me nā'alemona, ka hua manu a me ke kō, paʻi pūʻia a piha i ka momona a me ka jam. Hele mai kēia mau mea i nāʻanoʻono likeʻole. E nānā i kā mākou alakaʻi i nā macaron maikaʻi loa ma Palika nei.

Nā huaʻaina: Nā huaʻaina i ka nui o nā hua e hiki mai ana ma nāʻanoʻano he nui, e like me ka lapalapa ( ka'ūni ), ka huaʻiki ( framboise ), ka pear ( poire ) a lemoni ( leona ). E nānā pū nō hoʻi i nā kalo baleka ( tarte au chocolat) .

ʻO Chous : Ka huapalapala.

Paris-Brest: I hoʻokumuʻia e hoʻomanaʻo i ka holo kaʻa ma waena o Palika a me Brest i ka makahiki 1891, ua hanaʻia kēia pākani me ka hana pākani a me kaʻaila praline.

Meringnts: Nā hana pāʻani nui i hanaʻia me nā hulu manu, a keʻaneʻane pinepine a hoʻonanea. Hele mai lākou i nāʻanoʻeleʻele a me nā meaʻono i loko o kekahi bakeries.

Ka hoʻomana: Hoʻohuiʻia kēia mea me ka'anā like hoʻokahi a me ka hoʻopihaʻana i nā poli, hoʻokomoʻia e like me ka nun. Hiki iāʻoe keʻimi pinepine iā lākou i loko o nā kāleka lakala a me ka mea kope.

ʻOpera : He meaʻono me ka chocolate a me nā praline crunchy, a hoʻohana mauʻia i kahi'āpana.

Madeleines :ʻO ka palaoa'okena oblong i kaulana i ka mea kākau moʻolelo Marcel Proust, a maikaʻi loa me kaʻaina awakea a me ka kope.

Nā kālepa : ʻO kēia helehelena momona kūikawā mai ka kūlanakauhaleʻo Bordeaux, a ua hanaʻia e like me kahi'āpana nui.

Makemake e aʻo hou aku?

Ināʻo ia, e nānā i kā mākou alakaʻi i nā bakeries maikaʻi loa ma Palika a me nā kāleka chocolate maikaʻi ma Palika .