Imagine colorful French desserts, which is the sweetest and most beautiful carnival that the French give to the whole world. The French are very sensitive to color, not only in cooking, but also in the creation of cakes and artistic atmosphere. Since Marie-antonin Careme (1783~ 1833), French pastry bakers have racked their brains to conceive an "architectural cake", which looks like Notre Dame, Eiffel Tower or the giant Pompidou center or pyramid. French pastry chefs' sensitivity to color is also reflected in a single ingredient. Take an example: apples. This forbidden fruit, which Adam and Eve love and hate, is the favorite ingredient of the French. Even Cezanne said, "I want to conquer Paris with an apple." Indeed, shortly after his words were finished, his still life painting with apple as the main body triggered a revolution in the whole French painting world; If we put aside Cezanne's painting skills and styles, we can distinguish more than a dozen different colors from the colors of apples displayed in Cezanne's paintings, and the same delicious food also appears in French cuisine. According to the rough calculation of French Cuisine, there are more than 900 cooking methods of apples in France. From cooking, frying, roasting and frying to juicing and fermenting wine, the techniques are completely different, but they are equally popular. Moreover, the reason why Apple is so popular with picky old laws and spread to every corner of the people is not dominated by one person at all. Climbing to the heights, I shouted, "Let's eat apples hard and be young and healthy forever." Reactions with upper and lower effects; This is a completely heartfelt and true "national movement". After tasting it, I immediately went out to France with straw, green lemon-colored "green apple cocktail" and freshly baked golden "fruit pie"; As soon as I cut the knife, smoke would immediately come out of the apple, and it was unconscious for Caesar and other heroes to smell Cleopatra's red "vanilla rum burning apple" ... or I tried several times and failed, and finally succeeded in the orange "Tarte Tatin" after N revolutions. If I add a few spoonfuls of cold white fresh cream to enjoy it, even in a smoky world, I will feel a little bit because of its existence. If you really don't like apples and don't care about the slogan of "eat more apples, beauty and cancer prevention", it doesn't matter. French chefs have also invented a way to let you and I not eat apples, but still enjoy the delicious apples. Exercise like a fat policeman in the Philippines, buy a catty of apples in the vegetable market every day, and then try to take them home and squeeze them into apple juice to ensure that the taste of concentrated juice is much more real than the original juice advertised in the supermarket outside. If you have the habit of eating breakfast, I suggest you add sugar water to boil it, make it into a "fruit bowl" or "applesauce" of wheat ears, and spread it with bread. If it is served with "cidre" made by apple, the food will be more perfect than 100%. French pastry chefs used a simple apple to develop their imagination and designed desserts with a sense of export and changeable colors, which really made me admire their imagination and skills.