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檸檬旋渦 主廚:Nicolas Jordan

Lemon mousse 檸檬慕斯

2     g NH pectin NH果膠粉
100 g Sugar
100 g Egg
100 g Lemon juice 檸檬汁
QS Lemon peel, grated 檸檬皮屑
90  g Cold butter, diced

奶油小塊(冰的)

100 g Whipping cream, whipped 打發鮮奶油

 

Combien the pectin with a portion of the sugar. Add the remaining sugar with the egg, lemon juce and peel. Cook to 40C and add the pectin/sugar mixture. Bring to a boil. Remove from the heat, add the cold diced butter. Fold in the whipped cream when the temperature reaches 30C.

把果膠粉跟一部份的糖均勻混合. 剩下的糖跟蛋與檸檬汁和皮屑混合. 加熱到40度,把先前的果膠粉與糖攪進去再煮滾.離火後加入奶油小塊,當溫度來到30的時候再拌入打發鮮奶油

 

Strawberry compote 草莓餡

1.5  g NH pectin NH果膠粉
60   g Sugar
200 g Strawberries, cut into pieces 草莓碎丁
30   g Strawberry liqueur 草莓酒

 

Combine pectin and sugar, add the strawberries and bring to a boil. Cool, add the strawberry liqueur and pour into the mold with round indents. Freeze. Unmold and assemble two round inerts to form a sphere.

把糖和果膠粉混合後加入草莓裡煮滾.冷卻後加入草莓酒.拌勻後灌進小半圓球模裡冷凍,冷凍完取出兩顆合併在一起成為球狀

 

Madeleine 瑪德蓮 

215 g Sugar
235 g Eggs
55  g Honey 蜂蜜
335 g Flour 麵粉
11  g Baking powder 發粉
360 g Butter, melted 融化奶油
100 g Milk 牛奶

 

Whisk the sugar, egg and honey until light. Add flour and baking powder using a whisk. Add the melted butter and milk, mix well. Rest 1 hour and pipe out into small Madeleine molds. Bake in the oven heated to 200C for 5 min.

將糖,蛋,蜂蜜打發至稍白.用打蛋器拌入麵粉和發粉.再加入融化奶油和牛奶打勻.靜置一小時後擠進迷你瑪德蓮模用200度烤5分鐘

 

Lemon and coconut marshmallow 檸檬椰子棉花糖

175 g Sugar
90   g Water
70   g Glucose 水飴
100 g Inverted sugar 轉化糖
11   g Gelatin 吉利丁
110 g Inverted Sugar 轉化糖
2    g Lemon extract 檸檬香精
QS Grated coconut

椰子粉(適量)

 

 

Cook the sugar water and 100g of inverted sugar to 114C and pour over the gelatin that has been soften in water and squeezed Beat wuth an electric mixer until light and boubled in volume, about 15 minuts. Add the lemon extract and the second quantity of inverted sugar. Beat again; transfer to a pastry bag fitted with a plain number 6 pastry tip. Pipe long strips onto a greased silicone sheet. Sprinkle with grated coconut and set aside to rest.

吉利丁吸水變軟後把多餘的水擠出,將水,糖,100g的轉化糖煮至114C,倒入吉利丁裡面再用打蛋機打發約15分鐘.加入檸檬香精與110g、轉化糖再打發一次. 把棉花糖裝進擠花袋用6號擠花嘴在矽膠墊擠出長條再撒上椰子粉.

 

Lemon Glaze 檸檬淋面

90  g Sugar
150 g Milk 牛奶
1    g Yellow food coloring 黃色食用色素
150 g Glucose 水飴
125 g Absolu Cristal 鏡面果膠(法芙娜)
250 g White chocolate 白巧克力
2    g Lemon extract 檸檬香精

 

Bring the sugar, milk and yellow food coloring to a boil. Add the glucose and Absolu Cristal. Return to a boil and pour over the white melted chocolate and lemon extract. Smooth with an immersion blender. Chill to 30C

把糖,牛奶,色素煮滾後加入水飴,鏡面果膠,加熱煮滾一次後倒入白巧克力與檸檬香精內.用均質機打勻.在30度時使用

Decoration 裝飾

Fresh coconut shaving, silver beads

新鮮椰子薄片,食用小銀球

  

 

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Montage 組裝

Pipe lemon mousse into 5cm diameter demi-sphere molds three-quarters full. Place a frozen strawberry compote sphere in the center. Cover with a second lemon mousse demi-sphere and freeze. Unmold and coat wit lemon glaze place on a madeleine, top mound removed to form a flat surface. Roll the lemon coconut marshmallow around the sphere and decorate with coconut shavings and silver beads.

在半徑五公分的半圓模裡把檸檬慕斯幾倒四分之三滿. 把一顆冷凍草莓餡放入,再擠入慕斯蓋住冷凍.脫模後用淋上檸檬淋面再放到瑪德蓮上面(記得先把瑪德蓮上面突起部分切平)再把棉花糖繞在慕斯上. 最後以新鮮椰子薄片與食用小銀球裝飾

 

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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 第十一期, 一月 2014年 234頁~236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!)

 

Nicolas Jordan 作品

  

 

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 第十一期, 一月 2014年 237頁~239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!)


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