Page 73 - ap_3_2008

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Financier
170g almond flour
100g cake flour
335g sugar
225g egg whites
285g melted butter (noisette)
100g lemon semi confit
1. Sift the cake flour, almond flour and
sugar.
Add the egg whites and melt the butter
(noisette).
Pipe the financier mix into flexipan.
2. Add the semi confit.
3. Cover with silpat and bake at 200
º
C.
4. Place the financier on the top of the
caramel cremeux (just set)
Hazelnut Cream
300g pastry cream
50g praline paste
50g pate de noisette
4g gelatin
250g whipped cream
1. Make a pastry cream and set aside.
Soften the gelatin in cold water.
Smooth the pastry cream. Add the
praline paste and hazelnut paste.
Melt and warm up the gelatin and add
to the praline cream. Fold in gently the
whipped cream. Pipe onto silpat and
freeze.
2. Cut into small logs.
费南雪蛋糕
杏仁粉170g
蛋糕粉100g
砂糖335g
蛋白225g
黄油(融化至榛果色)285g
柠檬酱100g
1. 将蛋糕粉、杏仁粉和砂糖筛滤。
加入蛋白和融化至榛果褐色的黄油。
将费南雪混合物装入裱花袋,挤入不粘
模中。
2. 加入柠檬酱。
3. 盖上烘烤垫,在200
º
C下烘烤。
4. 将费南雪蛋糕放在刚凝固的焦糖干酪
上面。
榛仁奶油
300g 蛋奶馅
50g 果仁酱
50g 榛果酱
4g 吉列丁
250g 鲜奶油
1. 取出蛋奶馅,放置一边待用。将明胶片
放入冷水中软化。将蛋奶馅搅打至幼
,
并加入果仁酱和榛果酱。再将软化
的明胶片加热至融化并倒入果仁酱中。
缓缓注入鲜奶油。将混合物装入裱花
,
挤在烘烤垫上,冰冻冷藏。
2. 切成小块。