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EXCLUSIVE RECIPE: Fig and Cinnamon-Mascarpone Sablé

EXCLUSIVE RECIPE: Fig and Cinnamon-Mascarpone Sablé

While fashion and food may seem like an unlikely match, the two entities share much in common. There is something incredibly special about wearing clothes that are well-made or tasting something so exquisite that evokes the sensation of comfort and understated luxury.

To celebrate the fusion of fashion and food, Club Monaco collaborated with world-renowned pastry chef, Jason Licker, this fall, to create a beautiful dessert, a Fig and Cinnamon-Mascarpone Sablé at ABC Cooking Studio.

Having traveled the world following his passion for pastries, Jason Licker arrived in Hong Kong not too long ago to help open Cé La Vi. He is best known for combining Asian flavors with traditional desserts. During this shoot, Licker shared his lifelong passion for pastry making with two incredible individuals Geneva Vanderzeil, the lifestyle and travel blogger behind the hugely popular A Pair & A Spare and Antonia Li, co-founder of Indicube, a dynamic creative agency in Hong Kong (stay tuned for her personal lifestyle and fashion tips in the coming weeks).

“I enjoy baking pastries for the sole purpose of creating enjoyment for others. It’s amazing. I love the coming up with new recipes and testing new flavors. In this case, the freshness of the fig paired with the creamy cinnamon mascarpone makes a great flavor combination that is not overly sweet, but just enough to balance each other out. This easy-to-make dessert allows your guests to indulge in the delicate yet delicious layers of the sablé. It marks the perfect ending to a relaxed dinner party,” said Licker.

RECIPE: 
FIG AND CINNAMON-MASCARPONE SABLÉ

SABLÉ COOKIE
100 grams Butter
60 grams Icing Sugar
20 grams Almond Flour
20 grams Egg Yolks
1gram of Salt
170 grams All Purpose Flour 

METHOD:
1. Preheat oven to 175C / 338F.
2. In a stand mixer, beat the butter and sugar for 10 minutes. 
3. Add the egg yolks and scrape down the sides of the bowl.
4. Add the dry ingredients and mix until combined well. 
5. Chill the dough in the refrigerator to rest for 2 hours.
6. Roll out the dough to desired thickness and score with a knife.  
7. Cut round or any shapes you prefer. Bake at 175C / 338F until the edges are light brown. 

Cinnamon-Mascarpone
200 grams Mascarpone Cheese
50 grams Icing Sugar
5 grams Cinnamon 

METHOD:
1. In a medium sized bowl, whisk the ingredients together until well combined.

ASSEMBLE THE SABLÉ
1. Spread a layer of the Cinnamon-Mascarpone over the Sablé.
2. Slice fresh figs and arrange them by overlapping each other.


獨家食譜:無花果肉桂馬斯卡彭芝士牛油酥餅

Jason LickerAntonia LiGeneva Vanderzeil入廚

時尚和美饌驟眼看來互不相干,但兩者的共通之處其實很多,無論是穿上巧奪天工的服飾或是品嚐佳餚美味時,都能使人心情愉悅受低調奢華的精髓所在。

今個秋季,Club Monaco邀請了世界知名的星級甜品師Jason Licker在ABC Cooking Studio特別製作一款精美別緻的甜點 - 無花果肉桂馬斯卡彭芝士牛油酥餅。

常常週遊列國的Jason對甜品充滿熱情,擅長把亞洲風味揉合到經典甜品的他,特意來到香港協助Cé La Vi開幕。製作甜點期間,知名生活旅遊網誌A Pair & A Spare的創辦人及博客Geneva Vanderzeil和設計公司Indicube創辦人Antonia Li亦一同參與,並由Jason與兩人分享他多年來與甜品結下的不解緣。另外我們下星期將會分享Antonia的生活時裝貼士,請密切留意!

星級甜品師Jason Licker表示:「我享受製作甜品時,那種為了讓品嚐的人享受快樂的單純,感覺十分良好。我喜歡嘗試製作新食譜和挑戰不同味道,而這次把新鮮的無花果搭配口感細膩的玉桂馬斯卡彭芝士,甜度適中,兩者味道相輔相成。這款步驟簡單的甜品,讓人輕易沈醉於美味而口感豐富的奶油酥餅當中,最適合為悠閒的晚宴畫上完滿句號。

食譜
無花果肉桂馬斯卡彭芝士牛油酥餅
(FIG AND CINNAMON-MASCARPONE SABLÉ)

牛油酥餅 (SABLÉ COOKIE)

材料:
牛油 100克
糖霜 60克
杏仁粉 20克
蛋黃 20克
鹽 1克
中筋麵粉 170克

做法:
1、將焗爐預熱至攝氏175度或華氏338度
2、用攪拌機把牛油、糖拌勻10分鐘
3、加入蛋黃並確保徹底拌匀
4、再加入其他材料拌匀
5、把麵團放入雪櫃內冷藏兩小時
6、把麵團壓開成理想的厚度,再用刀刻痕方便切割
7、隨喜好切成任何形狀,然後放入焗爐以攝氏175度或華氏338度烘焙,直至餅邊呈現金黃色

肉桂馬斯卡彭芝士 (Cinnamon-Mascarpone)

材料:
馬斯卡彭芝士 200克
糖霜 50克
肉桂 5克

做法:
1、把所有材料放入一個中等碗中,並徹底拌匀

配上酥餅
1、在牛油酥餅上鋪上一層肉桂馬斯卡彭芝士
2、交疊放上鮮無花果薄片

ONE-OF-A-KIND: Share Your Lifestyle Moments

ONE-OF-A-KIND: Share Your Lifestyle Moments

THE COLLECTION: Fall/Winter 2016

THE COLLECTION: Fall/Winter 2016