Page 72 - ap_3_2008

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70 Pastry & Baking
Asia Pacific
Caramel Crémeux
with Hazelnut Logs
Plated Desserts
Publisher’s Note:
As the former Executive Pastry Chef at the
French Embassy,Washington, D.C. and a 10 year Ritz Carlton Group
veteran, Eric is the driving force (chef/owner) behindVisage Pâtisserie
and the recently launched
Macaron Pastry Training Centre
in Bangkok
(www.macaronbkk.com).
Caramel Cremeux
100g sugar
25g butter
500g cream 35%
120g egg yolks
6g gelatin leaves
1. Caramelize the sugar and add the butter.
2. Incorporate the egg yolks and temper the
caramel vanilla cream and cook at 85
º
C.
Add the softened gelatin.
3. Strain the anglaise.
4. Pour in flexipan mold and freeze.
Photography by Dragon Filipovic
1.
2.
3.
4.
焦糖干酪
100g 砂糖
25g 黄油
500g 奶油(含脂量35%)
120g 蛋黄
6g 明胶片
1. 将砂糖加热熔化为焦糖,加入黄油。
2. 将蛋黄加入焦糖奶油中调匀,在85
º
C下烧
煮后,加入软化的明胶片。
3. 将混合物过滤。
4. 倒入不粘模中冷藏备用。