2015 MOF Fraisier    

Fraisier 法式草莓蛋糕 (25人份)

vanilla pate sablée 香草沙布蕾

115g butter84%dry 乾性奶油 beurre sec
1.5g salt sel
38g confectioners' sugar 糖粉 sucre glace
105g T55 flour T55麵粉 T55 Farine
20g starch 太白粉 Maizena
6g egg yolks 蛋黃 Jaune d’oeuf
1u vanille bean 香草莢 gousse vanille

  

Sift the flour, starch and confectioners' sugar. Heat the egg yolks in a microwave oven, Mix them with the butter, salt and scraped vanilla. Once this mixture is homogeneous, spread to 2 mm thick between two parchment paper sheets. Reserve in the freezer briefly so as to be able to peel off one of the sheets and bake at 160°C until golden. Store in a dry place. 

把糖粉,太白粉,麵粉過篩, 蛋黃用微波烤箱加熱, 把粉類,蛋黃,與奶油,鹽,香草籽混合成團. 擀到2釐米厚,用兩張烤盤紙夾放再放進冷凍庫以便之後方便拿出烘烤.
用160度烤至金黃色,放在乾燥處保存,需要使用方可拿出

croustillant 脆餅

40 g baked pate sablée 烤熟沙布蕾 Sablee Cuit
115g baked puff pastry 烤熟千層 Feuilletage Cuit
90 g pailleté feuilletine (Eclat d'Or) 脆片 Feuilletine
140g Opalys white couverture, melted 融化白巧克力 Chocolat Blant fondu
1u lime zest 萊姆皮屑 Zeste de Citron Vert



Gently mix the baked pate sablée, puff pastry, pailleté feuilletine and lime zest with the white chocolate. Use immediately.

輕輕的用沙布蕾,千層,脆片,萊姆皮屑,與白巧克力混合,馬上使用
 

Viennese sponge 維也納蛋糕體

 

150 g egg yolk 蛋黃 Jaune d'Oeuf
400 g whole egg 全蛋 Oeufs
315 g superfine sugar 細砂糖 Sucre
250 g egg white 蛋白 Blanc d'Oeuf
100 g superfine sugar 細砂糖 Sucre
200 g flour T45 T45麵粉 Farine T45


Beat the egg yolks, whole eggs and first measurement of sugar. Separately whip the egg whites and the remaining sugar. Fold the whipped egg whites into the first mixture and finally add the sifted flour. Strain the batter onto a silicone mat and spread evenly. Bake the sponge at 230C for 6 minutes in a fan-assisted oven. Make 2 neutral sheet sponge (60x40 cm) with 550 g and l vanilla sprinkled sheet sponge (60x22.5 cm) with 290 g 

把蛋黃,全蛋和315克的砂糖混合,另外把蛋白與100克的砂糖打發,把打發蛋白與第一部分的蛋黃麵糊輕柔混合,在加入過篩麵粉拌勻. 

分別在兩張矽膠墊個秤550克的麵糊,平均抹勻至60*40平方公分大小
在另一張矽膠墊秤 290克的麵糊,平均抹勻至60*22.5平方公分大小 再平均撒上香草粉
在旋風烤爐以230度烤六分鐘.

本食譜僅供學術參考,請勿拷貝,如喜歡此食譜,請購買So Good the magazine of haute patisserie

Strawberry syrup 草莓糖水

 

320 g Mara strawberry juice  Mara 草莓汁 Jus de Mara des bois
160 g superfine sugar 細砂糖 Sucre
65 g lime juice 萊姆汁 Jus de Citron Vert


Combine the strawberry juice, sugar and lime juice in a saucepan and bring to a boil. Reserve in the refrigerator. Use 200 g for imbibing each of the neutral sponges and I40 g for the vanilla sponge.
 

所有材料混合煮滾,放置冷藏隨時使用.
每200克糖水配一張維也納蛋糕體, 140克糖水配一張香草蛋糕體
 
Strawberry-raspberry jam 草莓覆盆莓果醬

280 g wild strawberry purée 野草莓果泥 Puree de Frais
280 g raspberry purée 覆盆莓果泥 Puree de Frambois
95 g glucose syrup 水飴糖漿 Sirop Glucose
118 g superfine sugar 細砂糖 Sucre
11 g pectin NH NH果膠粉 Pectin NH
40 g superfine sugar 細砂糖 Sucre
62 g lemon juice  檸檬汁 Jus de Citron Jaune
11 g orange blossom 食用香橙花精 Fleur d'Oranger


Combine the purées in a saucepan and place over the heat. At 40 C, add the pectin (previously mixed with the 40 g of sugar). Bring to a boil. Add the second amount of sugar bring to the boil again and add the glucose. Let cool down to 50°C and add the lemon juice and orange blossom. Reserve in the refrigerator. Use 250 g for each 60x40 cm sheet sponge and 140 g for the 60x22.5 cm vanille sponge.


果膠粉與40克的糖混合,把果泥加熱至40度再加入果膠粉與糖. 煮滾後加入118克的糖再煮滾,再加入水飴糖漿. 冷卻至50度後加入檸檬汁與香橙花,放置冷藏需要時拿出.

每250克的果醬配上一張維也納蛋糕體,每140克的果醬配上一張香草蛋糕體

Almond and orange blossom whipped ganache 杏仁香橙花打發甘那許

332 g cream, 35% fat 鮮奶油35% Creme 35%mg
32 g invert sugar  轉化糖 Trimoline
32 g glucose 水飴 Glucose
120 g Opalys white chocolate, 33% 白巧克力33% Chocolat Blanc 33%
4 g cocoa butter  可可脂 Beurre de Cacao
2 u vanilla beans 香草莢 gousse de Vanille
220 g Provenza almond paste, 70% 杏仁膏70%  Pate a Amande
50 g orange blossom 食用香橙花精 Fleurs d'Oranger
590 g cream, 35% fat 鮮奶油35% Creme 35%mg


Heat the first measurement of cream previously infused with the vanilla, invert sugar and glucose. Pour some of the hot cream over the melted chocolate and cocoa butter so as to start an emulsion and then pour the remaining cream. Beat the almond paste with this mixture and add the second measurement of cream and the orange blossom. Mix and reserve in the refrigerator Use 500 g for the 60x40 cm sponges and 280 g for the 60x22.5. cm sponge. 


把322克的鮮奶油與轉化糖,水飴,香草莢煮滾後放置一段時間使香草香氣融入鮮奶油. 把一部份的熱鮮奶油跟融化白巧克力與可可脂拌勻使之乳化再倒入剩餘的鮮奶油混合致甘那許

將杏仁膏打軟在跟第一部分的香草白巧克力甘那許混合再加入剩下的鮮奶油和香橙花精,混合拌勻後放置冰箱.
每500克的甘那許配上一張蛋糕體,每280克的甘那許配上一張香草蛋糕體

Couverture spraying 鏡面噴霧

500 g water D'eau
350 g sugar  sucre
250 g glucose 水飴 Glucose
10   g pectin NH NH果膠粉 Pectin NH
2.5  g citric acid 檸檬酸 citric acide


Mix all the ingredients, bring to a boil and leave to cool slightly before using at 80°C.


把所有東西煮滾再放涼至 80度在使用

MONTAGE 組裝

ONCE THE SPONGES ARE BAKED AND COOLED, lMBIBE EACH SPONNGE WITH THE STRAWBERRY SYRUP AND RESERVE IN THE FREEZER. ONCE THEY ARE VERY COLD, SPREAD THE STRAWBERRY AND RASPBERRY JAM OVER EACH SPONGE RESERVE IN THE FREEZER AGAIN. WHIP THE WHIPPED GANACHE ON MEDIUM SPEED AND IMMEDIATELY SPREAD OVER EACH SPONGE, RESERVING IN THE FREEZER AFTERWARDS, SET THE REMAINING GANACHE ASIDE FOR THE FINISHING. ONCE VERY COLD CUT EACH NEUTRAL (VANILLA FREE SPONGE) INTO NINE STRIPS, 4 CM LONG AND THE VANILLA SPONGE INTO FIVE STRIPS, 4.5 CM LONG. 


START TO ASSEMBLE THE CAKE IN THE SHAPE OF SPIRALS WITH THE SPONGE STRIPS. FOR A 4-PEOPLE CAKE, USE 2 NEUTRAL STRIPS AND IVANILLA STRIP FOR AN 8-PEOPLE CAKE, USE 4 NEUTRAL STRIPS AND I VANILLA STRIP FOR A 12-PEOPLE CAKE, USE 6 NEUTRAL STRIPS AND 2 VANILLA STRIPS ASSEMBLE ON A CHILLED 60x40 MARBLE TOP WITH GANACHE, STICK THE CROUSTILLANT THE HELP OF THE REMANING TO THE BASE OF THE CAKES. FREEZE. FINALLY SPRAY THE CAKE AND FREEZE GARNISH WITH WILD STRAWBERRIES,


蛋糕體都烤完放涼後,刷上草莓糖水再放入冷凍庫.
放置很冰時再抹上草莓覆盆莓果醬,再放入冷凍庫.
把甘那許以中速打發在馬上抹上每張半成品再放入冷凍庫.把剩餘的甘那許放置一旁等等固定脆餅使用.
當每張都很冰時 拿出切割
白蛋糕體切九條,每條4公分寬, 香草蛋糕體切五條,每條4.5公分寬


以旋窩的方式來卷蛋糕, 四人份的蛋糕用兩條白蛋糕和一條香草蛋糕, 八人份用四條白蛋糕和一條香草蛋糕,十二人份用六條白蛋糕和兩條香草蛋糕.
在冰的大理石平板上面來組成蛋糕.完成後放在適當大小的脆餅上再拿去冷凍
冷凍出來後再用鏡面噴霧均勻噴上 在以野草莓作為裝飾

 

 

本食譜僅供學術參考,請勿拷貝,如喜歡此食譜,請購買So Good the magazine of haute patisserie

此食譜發表于 So good the magazine of haute patisserie 第十四期, 七月 2015年 217頁~227頁

為了尊重與保障國際著作權法,本團之文章,僅作交流推廣之用途,不得擅自使用或做商業用途
每本外國刊物僅能翻譯1~3篇文章,且總頁數不得超過10%。  (但是非常歡迎原網址轉發~越多人看我們寫的才越有價值啊!)



譯者介紹:

   Brian

    小時候不懂事誤打誤撞就跌進烘培圈

    從小小甜點學校到巴黎名店飯店

    從黑暗料理到可以吃的甜點皆為做過

    現在依然是在烘培業界打滾的一份子

   

    這次幫大家翻譯的食譜是來自這屆2015年的甜點MOF, Christophe Renou, 

    是他在這次MOF比賽中所創作的一款蛋糕,它打破了傳統法式草莓蛋糕的外觀,口味與做法更是讓評審們嘖嘖稱奇

    翻完之後自己都有點手癢想動手做看看 , 你們呢?

   

 

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encore15kilos@yahoo.com.tw  或 encore15kilos@gmail.com

 

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  • Vivi
  • linda你知道上官網訂這本雜誌是免運費的嗎? 我在訂購網站上看不到有關的資訊喔⋯⋯
  • 不好意思~我都直接在書店買的,所以不清楚耶

    encore15kilos 於 2015/09/12 05:46 回覆

  • Jen
  • 請問微波加熱是幾度?多久呢?
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