Matcha Coconut Gift Box

【Product introduction from UU】 French crepe is one of our favorite desserts. In fact, the production process of Kerilu does not require too complicated craftsmanship. The key is to start with the raw materials. Baked with Bronze film. When you bite into it, the shell is crispy, crispy and fragrant. The filling is made of Italian Stone flour to bring out a subtle chewy texture, and the rich milk from the fresh dairy and Australian grass-fed fermented cream achieve a moist balance. What you smell in your nose is the light and soothing bitterness of matcha and the subtle herbal aroma of Kyoto's Kyoto Kazunun gin. There is also a unique flavor of bourbon vanilla pod that remains in the mouth, similar to vanilla ice cream. Cut open, the naturally formed pores are quite cute. Because it is quickly frozen and preserved, it is still as delicious as freshly baked when it is warmed up. I believe that after eating it, you will fall in love with this dessert as much as we do. You can eat it a hundred times without getting tired of it, and it has become a happy taste that is always available in the freezer at home. 【Food Suggestions】 Let it warm to room temperature for one to two minutes before eating. The shell is hard and the filling is like vanilla ice cream. Wait for five to ten minutes to warm up at room temperature. The outer shell will be crispy and there will be a sizzling sound when you bite it. The filling will have a chewy and moist texture. This is our favorite filling state. We also welcome guests to share with us various creative new ways to eat..＾＾ 【Introduction to Kelilu】 Name: Cannelé (Canelé) Alias: Cannelé (Canelé) bordelaise, Cannelé (Canelé) de Bordeaux Background introduction: Cannelé is a word that nominalizes the adjective "groove". This wrinkled cylindrical finished product is baked using a special mold with fine grooves. Clarillo has a deep connection with Bordeaux, the place where the wine is produced. When making wine, whipped egg whites are used to clarify red wine (this method is still used in some places). The large amount of remaining egg yolks were transferred to the Sæurs de I'Annonciade to make pastries, which is the prototype of collillo. The most famous one is to use Wax made in the monastery to paint the model to prevent staining. Quoted from "French Patisserie Encyclopedia" 【☀Buyers please look here☀】 1. Please reply in the comments whether a unified editor is required? If the vehicle is not filled in, the physical invoice will be included in the box when shipped. If you have any other needs, please send us a private message. 2. For customers who choose to ship by 7-11, we will use 7-11 frozen store to deliver the goods to the store, and provide the delivery order number in the note of the order after shipping.