泡芙皮

牛奶125克
牛油125克
清水125克
糖20克
盐2克
面粉120克
打散的鸡蛋180克

绿茶香缇奶油

白巧克力1000克
奶油2500克
抹茶粉65克
柠檬2个(取果皮屑和果汁)

抹茶香酥碎

面粉100克
抹茶粉10克
糖100克
牛油100克
杏仁粉100克

海盐柚子奶油

奶油1350克
葡萄糖50克
转化糖50克
白巧克力610克
柚子酱70克
海盐2克

做法

  1. 准备泡芙皮:把牛奶、清水、牛油、糖和盐一起放进汤锅煮滚,关火后加入过筛后的盐和面粉,搅拌至完全融合。
  2. 用小火再次加热,不断搅拌至面团不再黏在锅边。把面团放在大碗中晾凉2-3分钟,期间不断搅拌。
  3. 慢慢拌入鸡蛋,搅拌至柔滑,用220°C烤20-25分钟成金黄色,取出风干待用。
  4. 准备绿茶香缇奶油:把奶油煮滚后加入白巧克力和抹茶粉拌匀,加入柠檬果皮屑和果汁,放入冰箱冷藏过夜。
  5. 准备抹茶香酥碎:把所有材料混合均匀,冷藏过夜后取出,用160°C烤8分钟,晾凉待用。
  6. 准备海盐柚子奶油:把450克奶油、葡萄糖和转化糖煮滚,加入白巧克力拌匀成巧克力酱。
  7. 把剩余奶油、柚子酱和海盐煮滚,加入900克巧克力酱,冷藏过夜待用。
  8. 把泡芙皮挖出杯状,表面裹一层抹茶香酥碎,里面填满海盐柚子奶油,上面挤上绿茶香缇奶油、草莓酱和新鲜水果即可。

Matcha Yuzu Sea Salt Puff

Puff Skin

125g milk
125g butter
125g water
20g sugar
2g salt
120g flour
180g beaten egg

Green Tea Chantilly

1000g white chocolate
2500g cream
65g matcha powder
2 lemon (zest and juice)

Matcha Crumble

100g flour
10g matcha powder
100g sugar
100g butter
100g almond powder

Sea Salt Yuzu Cream

1350g cream
50g glucose
50g invert sugar
610g white chocolate
70g yuzu paste
2g sea salt

Method

  1. Prepare puff skin: Combine milk, water, butter, and sugar in a saucepan and bring to a boil. Remove from heat and add in sifted flour and salt. Stir with a spatula until completely combined.
  2. Heat up again over low heat. Continue stirring with a spatula until dough leave the side of the pan. Transfer dough to a mixing bowl and leave to cool for 2-3 min, stirring occasionally.
  3. Gradually mix in beaten egg until dough becomes smooth. Bake at 220°C for 20-25 mins until golden brown. Air dry.
  4. Prepare green tea chantilly: Boil up cream and pour into white chocolate and matcha powder mix. Blend well and add in lemon zest and lemon juice, chill in fridge overnight.
  5. Prepare matcha crumble: Mix all ingredient in a mixing bowl and chill in fridge overnight. Bake at 160°C for 8mins. Leave to cool.
  6. Prepare sea salt yuzu cream: Boiling up cream, glucose and invert sugar. Pour into white chocolate and blend well to form ganache.
  7. Boiling up cream, yuzu paste and sea salt together, mix into 900g ganache and chill in fridge overnight.
  8. Open up puff skin and coat a layer of matcha crumble. Stuff with sea salt yuzu cream. Decorate with green tea chantilly, some strawberry jam and fresh fruits.
食谱提供:Tuxedo Café & Patisserie
地址:Carlton Hotel Singapore
电话:6415 7887
示范厨师:Jackie Li
糕点主厨