--Written and translated
by Josie Wu
Many are grateful for the appearance
of Franciacorta Maision de Patisserie. Established
by the passionate and enthusiastic chef Eric,
who went as far as Japan, France and Italy to
learn from the best pastry chefs, brings us authentic
Parisian pastries as well as some traditional
pastries that not even the French know. This little
shop sells Macaroons (NT$2/gram) that come in
pink, pale yellow, pale green and many other colors.
The fine crispy outer layer and the soft center
might not look too impressive at first glance
-- but wait till you taste one. Macaroons are
difficult to make -- the high rate of failure
makes it a common test for pastry chefs in Paris.
Damoiselle (NT$200) is an extension of the strawberry
macaroon; "damoiselle" is what people
used to call "it-girls" in the old days.
With natural vanilla cream, fresh raspberries,
laichees or longans, this multi-layered pastry
is a taste sensation. A time consuming pastry
to make is the Millefeuille Framboise (NT$100),
which is made with sweet and sour apricots or
fragrant apples and will make you marvel. Eric
presents different pastry specials according to
season as well. Please check their website for
more details.
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