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做自己想做的，做自己喜欢做的！ 
LADUREE巴黎呈现草莓挞芝士甜品 食谱 准备时间：2分钟
烹调时间：20分钟 甜杏仁糕点 120克黄油+ 20克黄油（涂抹模具的黄油）
70克糖粉
25克杏仁粉
海盐片少许约2克
鸡蛋1个
200克
糕点面粉（低粉）
面粉（手粉适量） 将120克黄油，切成小块，放入碗中，将黄油搅拌至表面光滑（无需打发），并在同一时间加入过筛的糖粉，杏仁，盐，鸡蛋，最后是面粉，混合面团不要搅拌出筋度，一起拌匀即可。以确保它烘烤后不收缩。然后卷成球状，用保鲜膜冷藏隔夜覆盖。 准备用的时候在工作表面上撒一些面粉，将塔皮厚度擀到2毫米后然后放在抹黄油的挞盘里。 在冰箱里松弛1小时。将烤箱预热至170℃（340°F）。将塔底部用叉子来防止它在烘烤过程中鼓起来，（塔皮中间可铺油纸用干豆类镇压）然后用烤箱烘烤约20分钟，看颜色烤制金黄色，从烤箱中取出，取出干豆类和油纸，冷藏备用。 马斯卡邦奶油 1片明胶片
30毫升液体淡奶油
65克砂糖
250克马斯卡
200克草莓 软化冷水明胶片10分钟（必须用冰水）取出，挤压提取多余的水分。用平底锅，把鲜奶油和糖煮沸。从火上移开并添加明胶。待以上混合物冷却。然后跟打扰的马斯卡波尼混合拌匀，把这个奶油装入塔里。在冷冻20分钟，使奶油凝固。冷冻塔的时候将草莓去蒂，洗净切片备用，摆在抹平的塔面上。 小经验———— 使糕点不会成为与马斯卡霜接触太潮湿，你可以在塔皮的底部刷有融化的白色巧克力。
把挞在冷冻前5分钟硬化巧克力然后在挤马斯卡邦奶油。 原文：
Ladurée Paris presents
Strawberrymascarpone tart
Dessert Discover the recipe - Serves 4 - Preparation time:55 minutes
Cooking time: 20 minutes Sweetalmond pastry 120 g unsaltedbutter + 20 g for the pan
70 g confectioners’ sugar
25 g ground almond
a pinch of sea-salt flakes
1 egg
200 g
pastry flour
flour, for the work surface Place 120 g of butter,chopped into small pieces, into a bowl.
Cream the butter into a smooth paste and add the sifted confectioners’ sugar,the ground almond, the salt, the egg, and finally the flour, one ingredient ata time, taking care to mix well between each.
Mix the dough without overworking it, to ensure that it remains flaky aftercooking. Then roll into a ball, cover with plastic wrap and refrigerateovernight.
Spread some flour on a work surface, roll out the pastry to a thickness of 2 mmand place in a greased quiche or tart pan.
Leave in the refrigerator for 1 hour. Preheat the oven to 170°C (340°F). Prickthe bottom of the tart with a fork to stop it bulging during cooking and coverthe bottom and the sides with a disc of parchment paper. Cover with dried pulsesor baking beans and blind bake for 20 minutes, until the case has a nice strawcolor.
Remove from the oven, take out the dried pulses and parchment paper, and leaveto cool. Macarponecream 1 gelatin leaf
30 ml liquid creme fraiche
65 g caster sugar
250 g mascarpone
200 g strawberries Soften the gelatinleaf in cold water for 10 minutes.
Remove and squeeze to extract excess water. Ina saucepan, bring the cremefraiche and sugar to the boil. Remove from the heat and add the gelatin. Leavethe mixture to cool. Use a spatula to smooth the mascarpone then slowly mix inthe cream-sugar preparation.
Put this in the cooked and chilled tart base.
Place the tart in the freezer for 20 minutes so that the cream sets. Duringthis time, rinse the strawberries and dry on tea towel. Stem and halve themlengthways. Place on the top of the tart. Tip So that the pastrydoes not become too soggy on contact with the mascarpone cream, you could brushthe base of the tart with white chocolate that has been melted in a bain marie.
Put the tart in the freezer for 5 minutes to harden the chocolate beforecovering with cream.
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