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甜點:迷戀草莓 J‘adore La Fraise

Strawberry Clafoutis 草莓克拉芙緹

圖片來源：http://goo.gl/9j1lxN

Pastry Cream 卡仕達醬

For Pastry Cream:

Bring milk and half sugar to boil and, mix yolks, rest of sugar and cornstarch well. Pour in 1/3 of milk into yolks mixture while whisking it. Pour the mix back to milk and cook untill it shiny and thick. Turn off the heat and mix the butter in. Cool down with an ice bath and cover with plastic wrap.

For Strawberry Clafoutis:

Beat the butter and confectioners' sugar with butter until light and white. mix in almond powder, baking powder and custard powder, and finish with the egg, pastry cream and then milk.

Put 500g of strawberries that released their water with 10% of sugar on each plate(keep the strawberry juice). Cook at 170C for 20 min. Cut in 12 cm diameter.

卡仕達醬：

牛奶和一半糖煮滾後離火,把蛋黃,剩下的糖和玉米澱粉打勻,一邊打蛋黃的同時倒入三分之一的熱牛奶,打勻後倒入熱牛奶鍋內邊打邊煮直到粘稠有光澤後離火加入奶油打勻放置咳隔水冰鎮,表面用保鮮膜覆蓋住

草莓卡拉芙緹：

用槳狀攪拌器把奶油和糖粉打發後加入杏仁粉,泡打粉,卡仕達粉,最後加入全蛋和卡仕達醬與牛奶

把已經用糖脫水過的草莓五百克均勻地分佈在麵糊烤盤上用170度烤20分鐘, 烤完後 切出直徑12公分的圓

備註:把草莓清洗去蒂切半後跟草莓總重量的10%的糖混合靜置到隔天即可變成適用於克拉芙緹的草莓了,草莓糖水留下

圖片來源：http://goo.gl/httfow

Finger Biscuit 手指蛋糕體

Beat the egg whites with the sugar until soft peaks form. Stop the beater to add the yolks. Beat for one second on high speed. Incorporate by hand the starch and the sift flour. Cook on a plate with holes at 190C for 4~5mins. Cut in 12 diameter. Soak with the strawberry juice, put in negative cold.

把蛋白和糖打發至濕性發泡.倒入蛋黃後用高速打一秒鐘.再用手辦入過篩過的太白粉和低筋麵粉. 抹在烤盤上後用190度烤4~5分鐘. 切直徑12公分的圓 再泡上草莓糖水後放置冷凍庫

圖片來源：http://goo.gl/aOLjx2

Strawberry Compote 糖煮草莓

Wash and tail the strawberries. Cut them in 4 pieces, according to their size. Heat the strawberry puree, sugar and lemon juice to 70C. Incorporate the gelatine then pour on the strawberries. Gently mix and pour at 60g on 12cm diameter. Set aside.

草莓清洗去蒂後切成四塊. 把果泥,糖,檸檬汁煮到70度.加入吉利丁後再加入新鮮草莓,輕輕拌勻後以每60克倒入直徑12公分的圓.

Strawberry Cremeux 草莓醬

Wash and tail the strawberries. Cut them in 4 pieces, according to their size. Mix the strawberries and lemon juice as well as some of the sugar. Start with low heat, At 30C mix and incorporate the pectin, sugar and starch mixture. Bring to a boil, remove from the heat. Let cool at 50C, incorporate the butter and mix for at least 2 minutes. Pour at 110g on 12cm diameter.

草莓清洗去蒂後切成四塊. 把草莓檸檬汁和少許的糖用小火煮到30度後加入果膠粉,糖,和太白粉混合物.煮滾後靜置到50度再加入奶油用均質機打至少兩分鐘. 在直徑12公分的匡內倒入110克

Strawberry Bavarois 草莓慕斯

Wash and tail the strawberries. Cut them in 4 pieces, according to their size. Cook the milk, yolk and sugar to 83C, add the gelatine. Pour on the strawerries, Mix and let cool. Incorporate the soft whipped cream.

草莓清洗去蒂後切成四塊. 把牛奶,蛋黃,糖煮到83度後加入吉利丁.加入新鮮草莓後均質在冷卻,再拌入打發鮮奶油(濕性)

Assembly 組裝

For eight 14-Cm diameter circles.

Put the surround biscuit, cut to 6cm high. Bavarois cord on the inside diameter. Place the clafoutis biscuit. Fine layer of strawberry bavarois. Finger biscuit soak in strawberry juice. Fine layer if strawberry bavarois. Semi cooked strawberry compote insert. Fine of strawberry bavarois. Decorate with fresh strawberries and cube of strawberry juice jelly.

在直徑14公分的匡內先用高六公分的手指蛋糕鋪上邊匡. 手指蛋糕裡面先擠入慕斯,放入克拉芙緹.再擠上薄薄一層的慕斯,再放入直徑12公分的手指蛋糕體.再擠慕斯,再放入糖煮草莓,再擠上慕斯,成型後上面用新鮮草莓和草莓果凍裝飾.

備註: 再擠入最後一層的慕斯後放進冷凍,成型後脫模,用粉紅色的可可脂噴上蛋糕體,果凍可用草莓糖水加寒天或吉利丁成型.

有吉利丁的配方裡沒指定需要吉利丁片或粉,假如習慣用片的話那就泡冰水之後使用,粉的話用吉利丁:水, 1:6的比例去調成吉利丁塊即可

文章來源: 為保障國際著作權，本文章僅作交流推廣之用，請勿擅自拷貝、複製、列印等，禁止任何商業用途，歡迎連同原網址轉發，若喜歡本文請購買So good the magazine of haute patisserie 第十二期, 七月 2014年

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    Brian
    

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    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

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