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작년 8월, 여러분의 큰 관심과 사랑을 받았던 미캉카페가 다시 돌아왔습니다


먼저 올해 준비한 메뉴부터 하나씩 볼까요?



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미캉 파운드케이크


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미캉 글레이즈 무스케이크


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미캉 타르트 2종


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미캉 피스케이크


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미캉 트라이플


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미캉 파나코타


이상 7종의 메뉴를 준비했습니다

제조공정도 간략하게 보도록 할게요


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케이크 시트를 치기 위해서 거품을 올리고 있어요


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먼저 미니파운드와 초코시트, 타르트쉘을 만들어 놓아요


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끓인 생크림에 바닐라빈과 젤라틴을 넣어 파나코타를 만들어요


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깔리바우트 화이트에 녹차파우더를 섞었어요
이건 나중에 나뭇잎 모양으로 찍어서 데코로 사용할겁니다


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유리잔에 초코시트부터 차례로 쌓아올려 트라이플을 만들어요


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파티셰크림을 만들어서


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타르트쉘에 채워줘요


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몰드에서 꺼낸 무스에 글레이즈를 씌워줍니다


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슬슬 플레이팅을 준비해 볼까요


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초콜릿데코, 금박, 로즈마리로 장식을 해보아요



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모든 메뉴가 준비되었다면
오늘의 첫 손님을 모셔보도록 할게요





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4

호에?



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하나 둘..셋..!

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치카야~ 생일축하해~~!!


16.





미캉 디저트카페 올해도 잘 부탁드리며,
내년에도 달콤한 메뉴를 가지고 다시 돌아오겠습니다

37.










( 카페 오픈은 당연히 뻥입니다 )