柠檬玛德琳蛋糕

材料

糖180克
柠檬2个,取果皮屑
牛油180克
蜂蜜35克
面粉190克
泡打粉10克
鸡蛋150克

做法

  1. 把柠檬果皮屑和糖拌匀,放置入味1小时。
  2. 把面粉和泡打粉过筛。
  3. 在平底锅中加热牛油和蜂蜜,至完全融化。
  4. 在安装好打泡网的搅拌机中把鸡蛋、糖和柠檬果皮屑拌匀。
  5. 在搅拌的同时,慢慢倒入牛油混合物。
  6. 当食材被搅拌均匀后,一点一点加入面粉和泡打粉,继续手动搅拌至食材混合均匀成面糊。
  7. 在每个涂好油的玛德琳蛋糕模中放上1大匙混合物,放进预热好的烤箱,用180°C烤8-11分钟至蛋糕边缘金黄,中心具有弹性。
  8. 取出后脱模,晾凉即可。

Lemon Madeleines

Ingredients

180g sugar
2 lemons, zest only
180g butter
35g honey
190g plain flour
10g baking powder
150g eggs

Method

  1. Mix together lemon zest and sugar, leave to infuse for 1hr.
  2. Sift together plain flour and baking powder.
  3. In a pot, heat butter and honey until completely melted.
  4. In a mixer with a whisk attachment, combine eggs, sugar and lemon zest.
  5. Gradually pour butter mixture into egg mixture while whisking.
  6. Once incorporated, add dry ingredients into mixture little by little, continuing to whisk by hand, until all ingredients have been incorporated.
  7. Place 1 heaping tbsp of mixture into each greased madeleine pans. Bake in preheated oven at 180°C for 8-11mins, until edges are golden brown and the centers spring back when lightly touched.
  8. Remove from oven, release madeleine from the pans and leave to cool.

巧克力榛果挞

挞皮

牛油125克
糖粉85克
杏仁粉45克
鸡蛋45克,打散
蛋糕粉200克
可可粉25克

牛奶巧克力奶油

奶油350克
牛奶巧克力150克

榛果巧克力

清水25克
糖67克
皮埃蒙特榛果250克
牛奶巧克力50克
切碎的榛果40克

黑巧克力涂酱

奶油130克
黑巧克力80克
牛奶巧克力50克

做法

  1. 准备牛奶巧克力奶油:把奶油煮滚后倒在奶油巧克力上,用乳化搅拌器搅打均匀,放置24小时待用。
  2. 准备挞皮:把可可粉和蛋糕粉一起过筛。
  3. 把牛油用安装好搅拌桨的搅拌机搅拌软化,加入糖粉拌匀,在搅拌时分多次加入鸡蛋,继续搅拌至柔滑。
  4. 加入杏仁粉、可可粉和蛋糕粉,搅拌均匀成面团,用保鲜膜包裹好,冷藏2小时至稍微坚硬。
  5. 把冷面团擀平成2毫米厚,压入直径16厘米的圆形挞模,放进冰箱冷冻5分钟,取出后用刀把超出挞模的多余挞皮割除。
  6. 放进烤箱,用170°C烤13分钟,中间把烤盘转向以均匀受热。把挞皮内部刷上一层薄薄的蛋液,再烤2分钟。
  7. 准备榛果巧克力:在大汤锅中把清水和糖加热至118°C。同时把榛果放进烤箱,用150°C烤香5-7分钟。把热榛果倒进118°C的糖浆,继续用小至中火加热,期间不断用木汤匙搅拌。
  8. 当糖开始在榛果表面结晶成厚厚的糖衣时,继续翻炒至金黄色,然后关火,把榛果糖放在不粘烤盘中,晾凉后放进搅拌机,搅打成糊状。
  9. 趁热倒进牛奶巧克力拌匀,然后在烤好的挞皮底部平铺一层榛果巧克力,然后撒上切碎的榛果。
  10. 准备黑巧克力涂酱:把奶油煮滚,倒在牛奶巧克力和黑巧克力上,用刮刀搅拌至融合均匀,倒进挞皮中,倒满至边缘,放进冰箱冷藏至坚硬。
  11. 把牛奶巧克力奶油搅打至发泡,倒进挤花袋中,快速挤在巧克力挞表面即可。

Chocolate Hazelnut Tart

Tart Dough

125g butter
85g icing sugar
45g almond powder
45g eggs, beat
200g cake flour
25g cocoa powder

Whipped Milk Chocolate Cream

350g cream
150g milk chocolate

Hazelnut Praline Chocolate

25g water
67g sugar
250g Piedmont hazelnuts
50g milk chocolate
40g chopped hazelnuts

Dark Chocolate Ganache

130g cream
80g dark chocolate
50g milk chocolate

Method

  1. Prepare whipped chocolate cream: Boil cream and pour over milk chocolate. Using an immersion blender, blend mixture until combined. Leave to set for at least 24 hours.
  2. Prepare tart shell: Sift cocoa powder and cake flour together.
  3. Soften butter in a mixer with a paddle attachment. Add sifted icing sugar to
  4. incorporate. Add eggs one at a time, while the mixer is running, and mix until smooth. 4 Add almond powder, cocoa powder and cake flour, and mix until just incorporated. Wrap in cling wrap and chill about 2hrs until hard.
  5. Roll out dough to about 2mm thick and line a 16cm diameter tart ring. Chill in freezer for about 5mins before trimming the excess dough around edges with a knife.
  6. Bake in oven at 170°C for about 13mins, turning tray halfway through. Brush inside of tart shell with a thin layer of egg yolk and continue to bake for another 2mins.
  7. Prepare hazelnut praline: Heat water and sugar in a big pot to 118°C. Heat hazelnuts in oven at 150°C for 5-7mins. Add hot hazelnuts in sugar mixture at 118°C, continue to cook at a low to medium heat level, while mixing with a wooden spoon continuously.
  8. Make sugar crystalise and form a thick coating around hazelnuts, continue to cook until it becomes golden brown. Remove from heat and pour nuts out onto a non-stick tray. Leave to cool before blending nuts into a paste.
  9. While it is still warm, add the milk chocolate and stir to combine. Spread a layer of praline into the baked tart shell, spreading to cover the base, and sprinkle with chopped hazelnuts.
  10. Prepare dark chocolate ganache: Boil cream, pour over milk chocolate and dark chocolate in a small bowl, stir with a small spatula until completely combined. Fill tart shell with ganache to the brim and place in chiller to set.
  11. Whip up milk chocolate cream to soft peaks. Transfer to a piping bag fitted with a piping tip to decorate tart quickly.

血橙棉花糖

材料A

糖150克
反式糖浆或玉蜀黍糖浆50克
血橙果肉40克

材料B

明胶片8片
冰水浸软
雪粉适量
反式糖浆或玉蜀黍糖浆75克
血橙果肉40克
橙子½个,取果皮屑
橙花水5克

做法

  1. 准备1个20X20厘米的方形框架,放在平铺着硅胶垫的烤盘上,用筛子撒上1层雪粉。
  2. 把材料A放进汤锅,加热至120°C。
  3. 把明胶片中的多余水分挤干,放进安装好打泡网的搅拌机,加入反式糖浆、血橙果肉和橙子果皮屑。
  4. 把加热至120°C的混合物A倒进搅拌机,和其它食材一起用中速搅拌均匀,当混合物变凉后转至高速,注入更多空气。
  5. 在搅拌期间加入橙花水,继续搅拌至混合物浓稠,并且温度降低至室温状态。
  6. 把混合物倒进框架内,用刮刀铺均匀并把表面抹平。
  7. 撒上适量雪粉,放置在阴凉处晾凉5小时。
  8. 用刀把晾好的棉花糖脱模,然后切成小方块,用雪粉裹匀即可。

Blood Orange Marshmallows

Ingredients A

150g sugar
50g inverted sugar or corn syrup
40g blood orange puree

Ingredients B

8 gelatine sheets, soaked in ice water
snow powder, as needed
75g inverted sugar or corn syrup
40g blood orange puree
½ orange, zest only
5g orange blossom water

Method

  1. Prepare a 20x20cm square frame on top of a silicon mat on a tray, and using a sieve, dust an even layer of snow powder onto the tray.
  2. Combine Ingredients A in a pot and heat to 120°C.
  3. Squeeze out excess water from gelatine and put it in a mixer fitted with a whisk attachment.
    Add inverted sugar, blood orange puree and orange zest.
  4. Once Ingredients A mixture has reached 120°C, pour it into the mixer and whisk with other ingredients on medium speed, increasing to high speed as the mixture cools and starts to aerate.
  5. Add orange blossom water while mixing. Continue to mix until thick and has cooled to room temperature.
  6. Pour mixture onto prepared frame and with an angled spatula, spread mixture into the corners and even out the surface.
  7. Dust with more snow powder and leave to set in a cool place, for about 5hrs.
  8. Once set, use a big knife to remove marshmallow from the frame and cut into squares. Toss in a bowl of snow powder to coat.

开心果泡芙

开心果奶油

牛奶300克
开心果泥100克
蛋黄65克
糖55克
面粉35克
明胶片1½片,冰水浸软
冷牛油60克,切成小块

薄脆

软牛油100克、蔗糖120克
面粉110克、盐1撮
切碎的开心果少许
青色食用色素少许

泡芙面糊

牛奶75克
清水175克
糖7克
盐2克
牛油100克
面粉175克,过筛
鸡蛋250克
无盐开心果少许,装饰用

做法

  1. 准备开心果奶油:用中型汤锅把牛奶和开心果泥一起煮滚。
  2. 把蛋黄和糖搅打均匀,加入面粉翻拌均匀。
  3. 倒入一半的热牛奶混合物,继续拌匀。
  4. 拌匀后把混合物倒回盛有剩余热牛奶的汤锅,继续用中低火加热,一面持续搅拌,注意边角都拌匀。
  5. 当混合物变得浓稠并开始起泡时,继续加热5分钟后关火,加入挤干水分的明胶片,加入牛油搅拌至全部食材混合均匀。
  6. 把混合物倒进平底托盘,用保鲜膜盖好,冷藏4小时以上。
  7. 准备薄脆:用安装好搅拌桨的搅拌机混合软牛油、糖和盐,加入面粉继续搅拌均匀成面团,加入食用色素上色。
  8. 把面团放在2张烘焙纸之间,擀平成2毫米厚,放进冰箱冷藏至稍微坚硬,用圆形饼干切模切出4厘米的圆形。
  9. 在上面撒上切碎的开心果,稍微压进面团中,冷藏待用。
  10. 准备泡芙面糊:在中型汤锅中加热牛奶、清水、糖、盐和牛油,煮滚后用木汤匙拌入面粉,中火加热5分钟至面团不再粘锅。
  11. 把混合物倒进安装好搅拌桨的搅拌机,一边搅拌,一边加入鸡蛋,每次1个,待完全搅拌均匀后在加入下一个。
  12. 用配有圆形挤花嘴的挤花袋把混合物挤在平底烤盘上,每个圆形大约4厘米,彼此之间要留足够空隙。在每个圆形上插上1片薄脆。
  13. 放进烤箱,用190°C烤18分钟至轻轻按压时顶部不会塌陷。
  14. 把冷藏的开心果奶油用配有搅拌桨的搅拌机打软至柔滑,倒进配有星形挤花嘴的挤花袋中。
  15. 用锯齿刀把烤好的泡芙顶部切下约1/3,用开心果奶油填满,另外在挤出一个漩涡状,然后把切下再w的顶部盖回,缀以无盐开心果即可。

Pistachio Choux Puffs

Pistachio Pastry Cream

300g milk
100g pistachio paste
65g egg yolks, 55g sugar
35g plain flour
1½ sheets gelatine, soaked in ice water
60g cold butter, cut into smaller cubes

Green Croustillant

100g soft butter
120g light brown sugar
110g plain flour
1 pinch of salt
some chopped pistachios
drops of green gel food colouring

Pate a Choux (Choux Batter)

75g milk
175g water
7g sugar
2g salt
100g butter
175g plain flour, sifted
250g eggs
unsalted pistachios for decoration

Method

  1. Prepare pistachio pastry cream: In a medium sized pot, heat milk and pistachio paste together and bring to a boil.
  2. Meanwhile, whisk together egg yolks and sugar in a bowl, then add flour and mix to combine.
  3. Pour half of boiling milk into yolk mixture and whisk.
  4. Once mixed, pour yolk mixture back into the pot containing the remaining milk and continue to cook on medium-low heat while whisking constantly, making sure to reach into the corners of the pot with the whisk.
  5. Once mixture begins to thicken and bubble, continue to cook for another 5mins. Remove from heat, add gelatine which has been squeezed to remove excess water. Add butter and whisk until everything is incorporated.
  6. Transfer to a flat tray and cover with cling wrap.Chill in fridge to set for at least 4hrs.
  7. Prepare green croustillant: In a mixer with the paddle attachment, mix soft butter, sugar and salt together. Add flour and mix until just incorporated. Add colouring to achieve your desired colour.
  8. Roll mixture out in between 2 sheets of baking paper to about 2mm thick. Chill in fridge until it has hardened slightly. Using a round cookie cutter, cut circles of 4cm in diameter.
  9. Sprinkle chopped pistachios over circles of croustillant, press slightly into dough. Reserve in the fridge for later use.
  10. Prepare choux batter: In a medium pot, heat together milk, water, sugar, salt and butter until it boils. Add flour and stir with a wooden spoon over medium heat for about 5mins, until dough is no longer sticking to the sides of the pot.
  11. Transfer mixture to a stand mixer fitted with a paddle attachment, paddle mixture while adding eggs one at a time, waiting for each one to be fully incorporated before adding the next.
  12. Using a piping bag fitted with a round piping tip, pipe batter onto a silicon mat in round domes of 4cm in diameter, leaving ample space between each of them. Top each dome with a piece of chilled green croustillant.
  13. Bake in oven at 190°C for about 18mins, or until the tops are no longer soft when lightly pressed.
  14. To fill the choux puffs, soften pistachio pastry cream in a mixer fitted with a paddle attachment until smooth. Transfer into a piping bag fitted with a small star tip.
  15. With a small serrated knife, cut off 1/3 top of choux puffs. Fill with pistachio pastry cream and pipe more in swirls, cover with the top of choux puff. Decorate with sliced unsalted pistachios.
食谱提供
Vianney Massot Restaurant
示范厨师
Maxine Ngooi

TEXT 若昕 PHOTOS Kin@Say Cheese Studios