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布列塔尼 产量：12条
将糖和盐黄油搅拌至软化。添加蛋黄随后加入过筛的面粉和泡打粉。裹在保鲜膜和冷藏生面团至少2个小时。面团擀至10毫米厚，并用闪电泡芙切割机切割。将每个切好的塔皮放在闪电泡芙切刀内和在180℃烘烤大约10分钟。 焦糖奶油馅
把奶油烧开，并保持它热。温暖的大锅里融化的糖在时间的三分之一; 允许每个除了完全溶解，加入另一部分白糖。继续，直到所有的糖完全溶解和金黄色，再加入温热的葡萄糖。加入热奶油低热。一旦所有的材料加完后，从火上移开。一直搅拌，加入黄油和盐。盖上保鲜膜的焦糖，贴皮封好，以避免皮肤风干。 圆形泡芙
将牛奶，水，糖，盐和黄油在锅里，并煮沸。直到结合的面粉过筛从火上移开并搅拌。返回到低中火，煮约2分钟，不断搅拌，直到表面光滑。转移到电动搅拌器的碗里。搅拌约1分钟将混合物再慢慢加入蛋液，定时刮容器两侧。然后成型。在130℃的烘箱进行15分钟的地方。提高热至150℃15分钟。提高热至170℃15分钟或直到一个金黄色。 香草奶油
煮奶油和香草豆以前切成了两刮掉。结合糖和蛋黄放入碗中。倒入蛋黄混合的熬成膏。将放回炉子上用小火至82℃，同时搅拌，然后应变。过筛筛蛋奶部分然后添加预先浸泡明胶。挤入球模冷冻。 淋面
把中性果胶和水烧开。然后混合镜面果胶。在30℃，使用淋面。 部件管焦糖到布列塔尼脆饼的基础。切断泡芙的基地，把他们倒挂。放置在玻璃架上的冷冻香草奶油和明确的釉釉。虽然推翻泡芙里面还是冰冻的地方。三到位香草泡芙上线焦糖的顶部。 附原文： Modern Saint Honoré by Kirsten Tibballs
Saint Honoré: sable breton, caramel, pate à choux, vanilla cream, clear set glaze .
She is a lively, active pastry chef who loves her job and is always moving. This is something that is perceived as soon as you meet Kirsten Tibballs, owner of her own Savour Chocolate & Patisserie School, near Melbourne. But this is also something that her creations transmit as well. We do not talk about the rigor in the process of elaboration, perfection in finishing, and the utmost respect she shows for her trade every day, although we could. We now refer to something more intangible, and it is her incredible capacity to generate and spread ‘good vibes’ through her work. Whether it is the decorations, the use of colors, or the reinterpretation that makes the classics even more sacred, Kirsten Tibballs is able to transmit positivity with her pastry. Perhaps that is why she is the So Good.. magazine collaborator who most frequently visits our pages. On this occasion, the Australian chef exclusively gives us a modernized version of the classic Saint Honoré, mounted on an elongated Breton shortbread base with cream spheres placed on the profiteroles de choux; a powerful and aromatic mint, pineapple, and coconut cake, decorated with majestic chocolate lilies; and a delicious Apple Cinnamon Tart, crowned with three tantalizing apples of an intense green color.
Modern Saint Honorésable bretonyield: 12 rectangles
Beat the softened butter with the sugar and salt. Add the egg yolks followed by the sifted flour and baking powder. Wrap the dough in cling film and refrigerate for at least 2 hours. Roll the dough to 10 mm thick and cut with an éclair cutter. Place each rectangle inside an éclair cutter and bake at 180°C for approximately 10 minutes. caramel
Bring the cream to a boil and keep it hot. Warm a large saucepan and melt the sugar one third at a time; allow each addition to completely dissolve and caramelize before adding the next amount of sugar. Continue until all the sugar is completely dissolved and a golden brown colour, then add the warmed glucose. Add the hot cream carefully on a low heat. Once all the cream is added, remove from the heat. Still stirring, add the butter and salt. Cover the caramel with cling film, pressing it down onto the surface to avoid a skin forming. pate à choux
Place milk, water, sugar, salt and butter in a saucepan and bring to a boil. Remove from the heat and stir in the sifted flours until combined. Return to low-medium heat and cook for approximately 2 minutes, stirring continuously, until a smooth mass has formed. Transfer to the bowl of an electric mixer with the paddle attachment. Beat the mixture for about 1 minute then slowly incorporate the eggs in small amounts, stopping the mixer regularly to scrape down the sides. Place the mixture into a piping bag and pipe 30 mm round profiteroles onto a lined tray. Place in the oven at 130°C for 15 minutes. Increase heat to 150°C for 15 minutes. Increase heat to 170°C for 15 minutes or until a golden colour is achieved. vanilla cream
Boil the cream and vanilla beans previously cut into two and scraped. Combine the sugar and yolks in a bowl. Pour the boiled cream over the yolks mixture. Place back on the stove on a low heat to 82°C while stirring and then strain. Sieve the anglaise then add the pre-soaked gelatine. Pipe into a small sphere mould and freeze. clear set glaze
Bring the neutral glaze and water to a boil. Fold in the mirror glaze. Use the glaze at 30°C. AssemblyPipe caramel into the base of the Breton shortbread. Cut the bases off the profiteroles and turn them upside down. Place the frozen vanilla cream on a glazing rack and glaze with the clear glaze. While still frozen place inside the overturned profiterole. Place three vanilla profiteroles on top of the caramel in a line. |
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来自： sweetmagic > 《法式甜点》
