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Effortless, cool and thoughtful women’s and men’s collections live alongside vintage handbags and watches, hard-to-find home objects, rare books on art and design, local coffee and food - all pillars of the Club Monaco lifestyle.

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EXCLUSIVE RECIPE: Club Monaco Chocolate Tart

EXCLUSIVE RECIPE: Club Monaco Chocolate Tart

‘Tis the seasons to satisfy your sweet tooth with this decadent Club Monaco Chocolate tart.  Jason Licker, a world renowned pastry chef, has created the perfect treat for your festive celebrations.  Spoil your loved ones with a superbly rich and delicious dark chocolate tart this Christmas.  After all, the holidays are the perfect excuse to indulge! 

RECIPE:
Club Monaco Chocolate Tart

TART DOUGH: 
Yield: 10-11 tarts, 3 inch (7.62cm) round
125 grams Butter
125 grams Icing Sugar
50 grams Eggs
5 grams Vanilla Extract
60 grams Almond Flour
2 grams Salt
250 grams All Purpose Flour

METHOD:
1.    In a stand mixer, beat the butter and icing sugar for five minutes until it is light and creamy.
2.    Add the eggs and the vanilla extract. Scrape down the sides of the bowl to ensure the mixture is well combined.
3.    Add the dry ingredients. Do not over-mix.
4.    Remove the dough, wrap in plastic wrap and chill for three hours or overnight.
5.    On a lightly floured surface, roll out the dough to an 1/8 of an inch (.31cm) thick. Cut out 4 inch (10.6cm) circles. Line the round tart shells and dock the dough with a fork.
6.    Blind bake at 155C until a light brown color, about 20-25 minutes.
7.    Unmold and keep in an airtight container.
 

DULCE DE LECHE:
14 ounce/396 gram can of Condensed Milk

METHOD:
1.    Fill a large pot with water. Bring the water to a low simmer. 
2.    Remove the wrapper of the can. Boil the can for 3 hours in the water.
3.    Be sure to make sure the can is covered with water at all times.  This is dangerous and the can will explode if the water completely evaporates.
4.    After three hours have passed, shut the power off, remove the can and let the can cool to room temperature.
5.    Open the can and place the Dulce De Leche in a container. 
 

CHOCOLATE GANACHE:
200 grams 64% Dark Chocolate
200 grams Heavy Cream     
40 grams Corn Syrup 

METHOD:
1.    In a small saucepan, boil the cream. Make a ganache by pouring the hot cream and corn syrup into the 64% dark chocolate in three increments in a medium sized bowl. Stir after each increment in order to emulsify the two ingredients. 
2.    Set Aside.

ASSEMBLE THE TART:
1.    Place a layer of Dulce De Leche on the bottom of the blind baked shell.
2.    Fill the tart with the chocolate ganache.
3.    Either store in the refrigerator or leave outside until the ganache is set. 


獨家食譜:Club Monaco 朱古力撻

又到了嗜甜的季節,世界知名的星級甜品師 Jason Licker 特別與大家分享 Club Monaco 朱古力撻的製作食譜,以最完美方式為節日作好準備。今個聖誕,不妨為摰愛奉上一個香濃又美味的朱古力撻,好好在節日放縱一番!

食譜
Club Monaco 朱古力撻

餅底
份量: 10 至 11 件, 圓周 3 吋( 7.62 厘米)

材料:
牛油 120 克
糖霜 125 克
雞蛋 50 克
香草精 5 克
杏仁粉 60 克
鹽 2 克
中筋粉 250 克

做法:
1.    用攪拌機將牛油、糖霜拌勻五分鐘,直至呈淺色糊狀。
2.    加入蛋黃、香草精並確保徹底拌匀。
3.    加入所有乾性材料,適量拌勻至剛好混合的程度。
4.    用保鮮紙將麵團包好,放入雪櫃中冷藏 3 小時以上(甚至一整晚)。
5.    先在平面上灑少許麵粉防黏,將麵團用麵棍壓成 3.1 毫米的厚度。從麵團剪裁出每個圓周 4 吋( 10.6 厘米) 的圓形,並用叉在麵團邊上刺孔。
6.    放入焗爐以攝氏 155 度單獨烤焗 (Blind Bake) 約 20 至 25 分鐘,直至餅底呈金黃色。
7.    從模具中拿出已焗好的餅底,放入真空容器內保存。


牛奶焦糖醬 (Dulce De Leche)
材料:

罐裝煉奶 14 安士/ 396 克

做法:
1.    預備一乾淨的厚底鍋,倒進水,用慢火把水煮滾。
2.    移除罐上的包裝紙,然後將罐頭放入水中煮 3 小時。
3.    記緊要一直把罐保持在水平線之下,否則當水完全蒸發時將有機會導致罐頭爆裂。
4.    3 小時後熄火並拿出罐頭,讓它冷卻至室溫。
5.    打開罐頭,把牛奶焦糖醬倒進容器中。


巧克力醬(Chocolate Ganache)
材料:

黑朱古力(含 64% 可可含量)200克
淡忌廉 200 克
玉米糖漿 40 克

做法:
1.    用平底鍋煮熱忌廉後,把熱忌廉、玉米糖漿分三次倒進黑朱古力中。每次均需要徹底拌匀,讓材料乳化。
2.    備用。

加入餡料
1.    在餅底底部塗上一層牛奶焦糖醬。
2.    把巧克力醬倒進餅底並填滿。
3.    將朱古力撻放入雪櫃冷藏,直至餡料凝固。

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