名媛吃的甜品「糕点皇后」

今天，环球房讯小毛就大家最近讨论的名媛吃的甜品「糕点皇后」整理了以下内容，希望能够有助于您了解名媛吃的甜品「糕点皇后」。

我相信您一定对甜品钟爱有加，一如过往的很多名媛夫人！有没有想过，纵然如高高在上的皇后或者有权有势的女强人，也会跟您一样，对甜点失去抵抗力。比如，众所周知，可可香奈儿小姐身形苗条，严格控制体重，却一直对法式千层酥欲罢不能。是的，您可以是一位杰出的女性，也可偶尔享受甜点带来的令人又爱又恨的美味。今天我们一起聊聊7位杰出女性和她们钟爱的甜点的故事。看看您跟哪位夫人最像？

I have no doubt you appreciate desserts, as did many famous women before you! Have you ever asked yourself if Queens or powerful women could, like you, have had a small weakness for particular sweets, gourmandise? Yes, Coco Chanel was a very strict weight-watcher known for her slim shape, but she would always had a weak spot for millefeuilles, her favourite dessert. Yes, you can be a great woman and have your own moments of guilty pleasure… Together we will discover the small secrets of 7of these great women and their favourite desserts. Who do you resemble the most?

可可·香奈儿与法式千层酥

Coco Chanel and the Millefeuilles

Gabrielle Chanel

加布里埃尔“可可”夏奈尔是20世纪最伟大的时装设计师之一。她的风格是整洁、优雅、精致，一如她的身材：她引导潮流，使得女性追求极其苗条的身材以及纤细的小蛮腰。加布里埃尔本身就严格控制饮食保持身材，让她的客户不自觉地被吸引，并以她作为标杆，努力做到“香奈儿苗条”。

Gabrielle “Coco” Chanel was one of the greatest fashion designers of the 20th century. Her style was uncluttered, elegant, with delicacy. So too was her body shape: she launched the trend for women to be extremely slim and have a narrow waist. Gabrielle was extremely strict with her diet, which drew the admiration of her clients who afterwards strove to be “slim like Chanel”.

然而，在巨大的工作压力之外，她也有自己的放松时刻。可可·香奈儿喜欢去其所住的丽兹酒店附近的名叫 “安吉丽娜” 的茶室。在那里，她常常会点她最爱吃的甜点——法式千层酥：好多层的千层饼之间涂抹着奶油。您也许也会同意，为这一美味而破例忘掉节食吧，Quel délice！

However, apart from this immense pressure, she had her own moment of relaxation. Coco Chanel enjoyed going to the tea salon “Angelina,” nearby the Ritz Hotel where she lived. There, she would often order her favourite dessert, the millefeuilles: several layers of puff-pastries with cream in between. You would agree with me, it is worth breaking a diet for this delicacy. Quel délice!

戴安娜和法国吐司

Lady Diana and French Toast

英国的“面包和黄油布丁（Bread and butter pudding）”、美国的“法国吐司（“French toast）”，不同的叫法，实际是同一道菜：版本之一就是面包在打好的鸡蛋或牛奶中浸泡，然后油炸，可能附加一些焦糖和黄油。法文叫“pain perdu（浪费的面包）”——一个来源于中世纪早期的配方——那个时候丢弃面包，哪怕面包已经不能食用，都被认为是巨大的浪费，在宗教信仰上也不能令人接受（面包是一个强大的基督教符号）。

“Bread and butter pudding” in England, “French toast” in America, these names refer to the same dish: a version of bread soaked in beaten eggs or milk and then fried, with potentially some added caramel and butter. The French name is “pain perdu” (lost bread) a recipe which comes from the early Middle Ages when throwing away bread, even if inedible, was considered a huge waste and religiously unacceptable (bread was a strong Christian symbol).

在温莎城堡的大厨坦言道，尽管戴安娜遵循严格的饮食，却总能为法式吐司破例。尽管如此，在这一贪食的“罪恶”时刻，她也不忘要求使用低脂肪的黄油和牛奶制成法式吐司！

The chef at Windsor castle confessed that, although Lady Diana was following a strict diet, she could make exceptions for a piece of French toast. But still, even at this moment of guilt she asked to have it made from low-fat butter and milk!

玛丽-安托瓦内特和马卡龙

Marie-Antoinette and the Macarons

Queen Marie-Antoinette

关于马卡龙的起源并没有很明确。有记载的是：791年法国村庄科尔默里，14世纪的意大利（蛋白杏仁饼干），15世纪的叙利亚（作为送给奥斯曼苏丹礼物）以及其他等等。但是，我们能肯定的是，自1533年起，马卡龙受到法国皇廷的青睐，不管是亨利二世、路易十四、路易十五等，每个君主都会品尝。

The origins of macarons are quite unknown. The following are credited with their conception: the French village of Cormery in 791, Italy in the 14th century (the maccherone), Syria in the 15th century (a gift to the ottoman sultan), and several others. What we are sure of, however, is that in the French Royal court macarons have been appreciated since 1533: Henri II, Louis XIV, Louis XV… every monarch has tasted them.

事实上，皇后玛丽·安托瓦内特自己也特别钟情于马卡龙的味道。每天早晨，伴着一杯香草热巧克力，她品尝一两片马卡龙。下午，在特里亚农小屋与侍女们喝茶时，玛丽-安托瓦内特也经常嘱咐仆人们为整个随行人员准备足够的马卡龙。

Indeed, Queen Marie-Antoinette herself had a special taste for macarons. Every morning she enjoyed a couple with her cup of vanilla-enriched hot chocolate. In the afternoon, when having tea at Trianon Cottage with her ladies-in-waiting, Marie-Antoinette often asked her servants to prepare enough macarons for the whole entourage.

安格拉·默克尔和奶酪

Angela Merkel and Cheese

Chancellor Angela Merkel

默克尔出席的正式晚宴上的厨师们都知道她不喜欢蛋糕或甜点。但别以为这个德国总理是没有偏爱，事实上，比起甜品，她坦诚更喜爱奶酪！

At official dinners attended by Angela Merkel, the chefs know she is not a great fan of cakes or sweet desserts. But do not for a second believe that the German Chancellor is flawless and without her indulgences! Indeed, she has confessed to enjoying cheeses much more than desserts!

奶酪经由奶牛、山羊或绵羊的凝乳制成，风味、口感和形式广泛。在法国就有1600余种奶酪。我相信必有一款适合您。我个人对草莓酱山羊奶酪钟爱有加，c’est délicieux！

Cheeses are produced from the coagulation of milk of cows, goats, or sheep, and in a wide range of flavours, textures, and forms. In France there are over 1600 types of cheese. I am sure you can find one you like. My personal weakness? A smooth goat cheese with some strawberry jam on top, c’est délicieux !

约瑟芬皇后和华夫饼

Empress Joséphine and Waffles

Empress Joséphine

约瑟芬·德·博阿尔内是拿破仑皇帝的第一任妻子，也是他纵贯一生最爱的女人。皇后喜欢各色各样的美食，却无法好好享用！为什么呢？因为丈夫拿破仑并不是美食家，在餐桌上坐不住，待不了10分钟，就算公务接待最多也只就待20分钟。此外，他将最爱吃的甜点华夫饼强加于人，包括来宾和妻子。拿破仑特别喜欢吃那种包裹的，有奶油填充的华夫饼。

Joséphine de Beauharnais was the first wife of Emperor Napoleon, and the woman he loved the most throughout his entire life. The Empress appreciated various types of food, but she never had enough time to fully enjoy them! Do you know the reason? Napoleon was no gourmet, and couldn’t bear staying more than 10 minutes at the dining table, with a maximum of 20 minutes for official reception. Moreover, he often imposed his own favourite dessert upon all the guests, including his wife: waffles. Napoleon particularly liked them wrapped, filled with cream.

华夫饼是在两个盘子间做出来的一种发酵面糊或面团，有图案和特定的尺寸，在比利时和法国北部非常流行。如果你漫步在西欧城市的街头，你很容易就能找到。如果添加各种果酱、热巧克力或者槭糖浆，那就更美味了。当然，别忘了尚蒂伊奶油！

A waffle is a leavened batter or dough cooked between two plates, patterned to give a characteristic size. It is very popular in Belgium and Northern France, and if you walk down streets in western European cities you can easily find some. It is particularly delicious if you add various jams, warm chocolate, or maple syrup toppings. And of course, the most obvious: some Chantilly cream!

蒙泰斯庞夫人和尚蒂伊奶油

Mme de Montespan and the Chantilly

Mme de Montespan

蒙泰斯庞夫人（1640年-1707年）真的是拥有了一个女人可以拥有的一切：她出生高贵（她的家族，罗什舒阿尔家族是法国第二古老的家族），有着惊人的美貌（根据朝臣叙述“美到让使臣们一睹芳容”），有十分聪慧过人，是法国国王路易十四高度掌权时期的情妇。但是，她也有一个弱点，那就是甜品！她吃得太多，尤其在年近四旬时，不可避免地发胖了。她最喜欢尚蒂伊奶油了。这是在尚蒂伊城堡工作的瓦岱勒厨师发明的。很轻的奶油，和香草是绝配，也可以与很多甜点完美搭配。

Madame de Montespan (1640-1707) embodied all the blessings a woman could dream of: she was high born (her family, the Rochechouart, is the 2nd oldest family in France), she had an astonishing beauty (“beautiful to be shown to ambassadors”, according to a courtier), was extremely intelligent, and was the mistress of French King Louis XIV at the height of his power. But, she had a terrible weakness: desserts! She ate so many of them and so often that by her late 30s she was “undesirably fat.” One of her favourites was the crème Chantilly, a whipped cream created by chef Vatel who was working at the castle of Chantilly. Quite light for a cream, and absolutely delicious with vanilla, it can go perfectly with many desserts.

夏洛特皇家蛋糕

Princess Charlotte and the Royal Charlotte Cake

自中世纪以来，类似夏洛特蛋糕的甜点在英国就一直存在。但是，19世纪初的法国大厨安东尼·卡莱拇决定改良这个重口味的配方，采用长饼干和巴伐利亚奶油制成的轻味版本。因而夏洛特皇家蛋糕，或叫夏洛特露丝就此诞生了。改良这份配方的用意可能是向英国夏洛特女王（乔治三世的妻子）或是夏洛特女王的孙女致敬。她的孙女是威尔士公主，英国国王乔治四世的女儿，雇用安东尼·卡莱拇为大厨。据说这个公主很爱吃蛋糕。所以，这位美食家公主最有可能促成了夏洛特蛋糕的出现。

The equivalent of the Charlotte cake has existed in England since the Middle Ages. But Antonin Carême, a French chef in the early 19th century, decided to transform this recipe which people considered too heavy into a lighter version made from a long biscuit and Bavarian cream. Thus the Royal Charlotte cake, or Charlotte Russe, was born. This recipe was likely created in honour of the British Queen Charlotte, the wife of George III, or in honour of the grand-daughter of Queen Charlotte. Her grand-daughter, the Princess of Wales, daughter of British King George IV, had Antonin Carême as chef, and she was reported having a certain taste for cakes. So, this gourmand princess is most probably at the origins of the Charlotte cake.