西方各国甜点介绍

DERSSERTS
PS：Don’t drooling
around the world
PS: control! control!! control!!! = =!
Petits fours
糖向小蛋糕
The first destination——Paris
Macaron 马卡龙（杏仁小圆饼）
MACARON’ S INGREDIENTS
It is meringue-based（蛋白 糖饼）: made from a mixture of egg whites, almond ['ɑ:mənd] （杏仁） flour, and both granulated ['grænjʊleɪtɪd] and confectionery [kən'fekʃənərɪ] sugar..
提拉米苏的寓意
提拉米苏（Tiramisu）意大利原文是“带我走”的意思。 关于Tiramisu的由来，流传过一个温馨的故事：Tiramisu最早 起源于二战时期，一个意大利士兵即将开赴战场，可是家里 已经什么也没有了，心急如焚的爱人没有时间烤制精美的蛋 糕，为了给他准备干粮，只好把家里所有能吃的饼干、面包 胡乱混合了鸡蛋可可粉蛋糕条做成粗陋速成的一个点心。她 挂着汗珠，闪着泪光递上的食物虽然简单，却满怀着深深的 爱意。所以，这份点心的另一个含义是“记住我”。每当这 个士兵在战场上吃到提拉米苏就会想起他的家，想起家中心 爱的人。
TIRAMISU’S
HISTORY
There is some debate regarding tiramisu's origin, as there is no documented mention of the dessert before 1983.In 1998, Fernando and Tina Raris similarly claimed that the dessert is a recent invention. They point out that while the recipes and histories of other layered desserts are very similar, the first documented mention of tiramisu in a published work appears in a Greek cookbook. Backing up this story, the authors recalled an article that tiramisu was created in 1971 in Treviso by Giuseppe Di Clemente. Merriam-Webster's Online Dictionary gives 1982 as the year of origin. Several sources from Vin Veneto, dated 1981, to the Italian Academy of Giuseppe Maffioli and several cuisine websites claim that tiramisu was invented in Treviso at Le Beccherie restaurant by the god-daughter and apprentice of confectioner, Francesca Valori, whose maiden name was Tiramisu. It is believed that Linguanotto named the dish in honour of Francesca's culinary skill. Other sources report the creation of the cake to have originated in the city of Siena. Some confectioners were said to have created it in honour of Cosimo III on the occasion of his visit to the city. Alternatively, accounts by Carminantonio Iannaccone as researched and written about by The Washington Post establish the creation of tiramisu by him on December 24, 1969, in Via Sottotreviso while he was head chef at Treviso, near Venice. In the original recipe, there was no liquor as the cake was originally aimed at children and the elderly, and the original shape was round. The phrase tiramisu literally means “pick me up”带我走 or "pull me up" in reference to the effects of the sugar and espresso
THE THIRD DESTINATION——
AUSTRIA
Sachertorte 沙加蛋糕
SACHERTORTE
Sachertorte (is a chocolate cake, invented by Franz Sacher in 1832 for in Vienna, Austria. It is one of the most famous Viennese(威尼斯人） culinary(烹饪） specialties. The Original Sachertorte is only made in Vienna [viˈenə] and Salzburg（萨尔茨保，奥 地利地名）), and is shipped from both locations. The only place where the Original Sacher Torte is available outside of Austria is in the Sacher shop of Bolzano [bɔ:l'tsɑ:nɔ:] （博尔扎诺，意 大利地名）, Italy.
MACARON’S HISTORY 马卡龙的历史
Although predominately a French confection, there has been much debate about its origins. Larousse Gastronomique cites the macaron as being created in 791 in a convent near Cormery. Some have traced its French debut [deˈbju, ˈdeˈbju]back to the arrival of Catherine Medici’s Italian pastry chefs whom she brought with her in 1533 upon marrying Henry II. In the 1830s macarons were served two-by-two with the addition of jams, liqueurs [lɪˈkɜ:z], and spices. The macaron as it is known today was called the "Gerbet" or the "Paris macaron" and is the creation of Pierre Desfontaines of the French pâtisserie [pəˈti:səri] Ladurée,composed of two almond meringue disks filled with a layer of buttercream, jam, or ganache filling.
提拉米苏（Tiramisu）是 一种带咖啡酒味儿的蛋糕，由 鲜奶油、可可粉、巧克力、面 粉制成，最上面是薄薄的一层 可可粉，下面是浓浓的奶油制 品，而奶油中间是类似巧克力 蛋糕般的慕司。吃到嘴里香、 滑、甜、腻，柔和中带有质感 的变化，味道并不是一味的甜， 因为有了可可粉，所以略有一 点点苦涩，这正好与卡布奇诺 (Cappuccino)相配
巴黎百年老店—
LADURÉE
The second destination——Italia
Tiram isu 提拉 米苏
TIRAMISU’S INGREDIENTS
Tiramisu (Italian: Tiramisù; Venetian [viˈni:ʃən] : Tiramesù is one of the most popular Italian cakes. Generally， It is made of savoiardi (意大利 饼干or 手指饼干) dipped in espresso [e'spresəʊ] （kind of milk coffee） or strong coffee or rum（朗姆酒）, layered with a whipped mixture of egg yolks（蛋黄）, mascarpone [ˈmæskɑ:r'poʊneɪ](马斯卡普 尼干酪，一种牛奶软干酪，意 大利） cheese, and sugar, and topped with cocoa.
Franz Sacher
)
SACHERTORTE’S HISTORY
Recipes similar to that of the Sacher Torte appeared as early as the eighteenth century, one instance being in the 1718 cookbook of Conrad Hagger, another in Gartler-Hickmanns in 1749 "Tried and True Viennese Cookbook" The real history of the Sacher Torte begins, however, in 1832, when Prince Metternich charged his personal chef with creating a special dessert for several important guests. The head chef having taken ill, the task fell to the sixteen-year-old Franz Sacher, then an apprentice in his second year of training in Metternich's kitchen, to whom to Prince is reported to have declared, "Let there be no shame on me tonight!" While the torte created by Sacher on this occasion is said to have delighted Metternich's guests, the dessert received no immediate further attention. Sacher completed his training as a chef and afterward spent time in Pressburg and Budapest, ultimately settling in his hometown of Vienna where he opened an upper class delicatessen and winery. Sacher's eldest son Eduard carried on his father's culinary legacy, completing his own training in Vienna with the Pastry Chef at the Demel bakery and chocolatier, during which time he perfected his father's recipe and developed the torte into its current form. The cake was first served at the Demel and later at the Hotel Sacher, established by Eduard in 1876. Since then, the cake has numbered amongst the most famous of Vienna's culinary specialties