[食記] PABLO~~軟嫩起士塔~不吃會後悔
看板Japan_Travel作者fancycrystal (fancycrystal)時間9年前 (2014/09/16 21:29)推噓45(45推 0噓 18→)留言63則, 53人參與討論串1/1
好讀圖文版
http://iamtinayang.blogspot.tw/2014/09/pablo.html#more
什麼東西那麼好吃?!竟會讓三個女人在晚餐後站在路邊,花不到10分鐘的時間,共用一
根湯匙直接嗑完!這個故事發生在我好友身上,從她第一次吃到Pablo半熟起司塔後,就
不斷跟我說如果再訪大阪,一定要去試試看這個”就算已經吃太飽,也要挪出甜點胃的必
吃美食!”
這回睽違兩年再訪大阪,在心齋橋看到Pablo時立馬殺進去買了一個招牌現烤起司塔
起司塔直徑約15公分,售價¥800。
Pablo將起司塔的熟度分成兩種:
Rare:塔的中間會爆漿,起司會流出來
Medium:熟度剛剛好,起司吃起來軟嫩但不會爆漿
在現場可以看到甜點們的製作過程,起司塔出爐以後會烙上Pablo的商標,接著刷上一層
杏桃果醬(Apricot Jam),讓塔的表層呈現凝膠感、類似蛋黃般的色澤,再配上烤得有
一點點微焦的酥皮,視覺滿分。快速挑選了熟度為Medium的起司塔,迫不急待回到飯店,
準備一嘗這個朋友口中會欲罷不能的美食。
ㄧ打開盒子,香甜的起司味以及奶油味飄散出來,讓人忍不住吞了吞口水,接下來完全不
誇張,在我幫起司塔拍下第一張照片,還正在懊惱光線不佳準備調整時,就聽到有人驚呼
好清爽好好吃喔,接著此起彼落的皮好酥、好綿密、跟想像中口感不一樣耶……速度快得
讓我連起司塔的內餡長哪樣都沒看清楚,整個塔就快消失了,是有好吃成這樣喔!
Pablo的起司塔,吃起來的口感跟葡式蛋塔有點類似,但內餡比葡式蛋塔更綿密,也更清
爽,表層的杏桃果醬呈現Q軟又薄薄一層的表皮,包裹著細緻的內餡,吃起來不厚重又帶
著香醇的奶香,入口即化。此外,塔皮酥脆,就連最靠近起司餡的內層皮也還保有一定的
口感,三兩下就被吃得精光,後悔沒多買一個。
Pablo除了招牌起司塔之外,還有季節限定起司塔、濃郁起司塔 及其他常溫保存的法式甜
點,法式起司千層酥(Millefeuille)就是其中之一
長約20公分的法式起司千層酥,售價¥1,296,吃起來不如起司塔驚豔,但方便攜帶,可
考慮當成伴手禮。
店家電話:06-6211-8260
營業時間:AM10:00~PM11:00
貼心提醒:其他店鋪資訊可在官網查詢;在梅田店有限定販售內餡為蘋果肉桂的起司塔唷
(¥916)
--
※ 發信站: 批踢踢實業坊(ptt.cc), 來自: 114.25.88.8
※ 文章網址: http://www.ptt.cc/bbs/Japan_Travel/M.1410874162.A.1BB.html
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