圣诞巧克力食谱
白巧克力烤布蕾
材料
奶油250毫升、牛奶180毫升
蛋黄4个、砂糖55克
白巧克力90克(融化)
焦糖脆皮
砂糖4大匙
做法
- 预热烤箱至160°C。
- 把奶油和牛奶倒进小型平底锅,小火加热至开始起泡后关火。
- 把蛋黄和砂糖搅打至松白发泡,倒进奶油和牛奶混合物,搅拌均匀。
- 倒进平底锅中用小火搅拌加热6-8分钟至粘稠(可黏在汤匙上)。
- 把锅移开,加入融化的白巧克力,搅拌均匀。
- 把混合物倒进4个蛋糕杯中,放进大烤盘中,倒进约蛋糕杯一半高度的清水。
- 烘烤40分钟后取出,放进冰箱冷藏3小时。
- 取出后撒上1大匙砂糖,用料理用喷枪融化成焦糖即可。
White Chocolate Crème Brulee
Ingredients
250ml cream, 180ml milk
4 egg yolks, 55g caster sugar
90g white chocolate (melted)
Hard Caramel
4 tbsp caster sugar
Method
- Preheat oven to 160°C.
- Place cream and milk in a small saucepan. Heat gently over low heat to comes to the boil. Turn off heat.
- Whisk egg yolks and sugar together until thick and pale. Pour in warm cream mixture and mix well.
- Transfer back to the pan and stir over low heat for 6-8mins until thick enough to coat the back of the spoon.
- Remove from heat. Add in melted white chocolate and stir evenly.
- Pour mixture into 4 ramekins and place in a deep baking tray. Add in enough water to come halfway up the sides of the ramekins.
- Bake for 40mins. Remove and refrigerate for 3hrs.
- Sprinkle each brulee with 1tbsp caster sugar. Use a kitchen blow torch to caramelize it.
- 巧克力杏仁脆饼
- 巧克力浆蛋糕
- 巧克力熔岩布丁
- 巧克力奶冻
[stextbox id=”profile”] 食谱提供:
Siloso Beach Resort
地址:51 Imbiah Walk,Sentosa
电话:6722 3310/2
食谱设计及示范(chef):
Hidayat Cosnan
糕点主厨[/stextbox]
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