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Pistachio sablè, light lime ganache, mango brunoise, pistachio gianduja strings and dehydrated lime disks

開心果莎布蕾、淡青檸甘納許、芒果細丁、開心果巧克力條與脫水青檸片

By Pastry Chef Miquel Guarro

＊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,禁止商業用途,歡迎連同原網址轉發,若喜歡本文請查閱http://www.sogoodmagazine.com/pastry-recipes/lime-and-pistachio-tartelette-by-miquel-guarro/

Recipe published in so good. # 13

本配方刊載於So Good雜誌,第13期

He was professionally discovered alongside the Torres brothers in the Barcelona restaurant, Dos Clelos. Since then, Miquel Guarro's rise has been meteoric. He won last year' s competition for Spain 's Best Master Chocolatier, the Lluis Santapau' trophy, and immediately joined the team at the Chocolate Academy in Barcelona. There he found the freedom necessary to create, which he takes advantage of: ‘ I believe that inspiration can come from many places, a photograph, a flavor, a sculpture ... and then an idea forms which you reflect and work on. That idea sometimes ends up as something with some consistency and balance’, says this young chocolatier committed to great things in the future.

他被專業的Torres兄弟從巴塞隆納的Dos Clelos餐廳發掘的。從此以後, Miquel Guarro師傅就像彗星一樣綻放光芒。他贏得2013年西班牙最佳巧克力大師的the Lluis Santapau獎盃,並且立刻加入巴塞隆納的巧克力學院。在那邊他可以自由地創作,這位年輕的巧克力師傅提出未來成功之道：｢我相信靈感來自四面八方，一張照片、一種味道、一件雕塑…而一個點子形塑你的思考與努力投入的功夫。有時候那些點子最終會變成某種有持續性與平衡性的事物。｣

And speaking of the future, we asked Miguel about his professional dreams:’ In the long-term, I would like to get to have my own small business, offering customers honest and well-made pastry, with quality products, modern influences and perhaps combined with some other type of culinary discipline. Maybe cocktail bartending. But I realize how hard it is.’ In that professional dream, the chef comes up with a healthier pastry with less fat, as a result of rebalancing traditional recipes. And of course, prioritizing flavor and freshness.

然而談到未來,我們問Miguel有關他的專業夢想,他說：｢長期來看,我想要擁有自己的小生意,提供顧客實在並完美的糕點與有質感的產品,像是結合現代風或一些西餐的手法。也或許是雞尾酒的調製。但是我明白那有多困難。｣在專業的夢想之中,Miguel也表示會藉由少一點脂肪來重新製做傳統的點心，來生產更健康的甜點。想當然耳,是以風味及新鮮作為前提之下。

Pistachio sablè 開心果莎布蕾

Combine the butter and pistachio paste and beat together until softened. Mix the pistachio powder and cake flour together. Add the salt, sugar and mix with the fats. Roll to a cylinder and freeze. Once frozen, pulse the dough in a meat grinder to crumbles. Arrange 8cm-wide and 1.5cm-high rings on a silicone mat. Bake in a 130 ° C oven for 25 minutes

將無鹽奶油與綠開心果醬一起打軟。將綠開心果粉與低筋麵粉混合後,再加入細鹽、砂糖,最後一起與脂肪物混合。將麵團搓成管狀並冷凍。一旦冷凍完成,將麵團至於絞肉機中絞碎。將直徑8公分,高1.5公分的圓環置於耐烤矽膠墊上，把攪碎的麵糰平均放在圓環中。烤箱攝氏130度,烤焙25分鐘。

＊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,禁止商業用途,歡迎連同原網址轉發,若喜歡本文請查閱http://www.sogoodmagazine.com/pastry-recipes/lime-and-pistachio-tartelette-by-miquel-guarro/

Recipe published in so good. # 13

本配方刊載於So Good雜誌,第13期

Light lime ganache 淡青檸甘納許

Heat the cream and lime juice seperately to 60 ° C, combine the liquids and add the gelatin (previously hydrated). Melt the white chocolate to 40 ° C and emulsify with the liquids. Add the butter and emulsify again.

分別加熱鮮奶油與青檸汁至攝氏60度,將兩種液體混合後,加入吉利丁片(已事先浸泡並擰乾)。融化白巧克力到達攝氏40度,並與液態材料乳化均勻。加入奶油再次乳化。

Grate the lime over the cream and mix. Leave the ganache to cool down to 26 ° C and pipe into the silicone molds

將青檸皮磨入鮮奶油中並混合均勻。將甘納許降溫至攝氏26度並擠入矽膠膜中。

Mango brunoise 芒果細丁

Cut a mango brunoise, leave to drain slightly on some kitchen paper and place in a pastry bag.

將芒果切成細丁,然後將其留置於廚房餐巾紙上吸乾水份,並放入擠花帶中。

Pistachio gianduia strings 開心果巧克力條

Temper the white chocolate and add to the paste at room temperature. Add the salt, emulsify thoroughly and allow to crystallize for 24 hours. Once crystallized, extract some strings with the help of a zester and interlace them.

調溫白巧克力並且於室溫中加入綠開心果醬。添加細鹽,並完全乳化,使其靜置24小時以利結晶。一旦結晶完成,利用削皮器取出一些巧克力條並纏繞之。

Dehydrated lime disks 脫水青檸片

Slice some limes (previously blanched) with the help of a slicing Machine and leave to dehydrate at 40 ° C for 24 hours.

利用切片機將青檸切片(青檸片預先用熱水燙過殺青),並且以攝氏40度脫水24小時。

Montage組合

Unmold the lime ganache and spray with cold gelatin. Place the ganache on top of the baked pistachio sable and encircle with a mango belt. Garnish with the gianduja strings on one side and top with the dehydrated lime slice.

脫模青檸甘納許,並且將其噴灑冷的吉利丁。將噴好的甘納許放到烤好的開心果莎布蕾上面,並以芒果細丁環繞一圈圍住。然後將開心果巧克力條至於一側作為裝飾,上片再擺放脫水青檸片即可。

＊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,禁止商業用途,歡迎連同原網址轉發,若喜歡本文請查閱http://www.sogoodmagazine.com/pastry-recipes/lime-and-pistachio-tartelette-by-miquel-guarro/

Recipe published in so good. # 13

本配方刊載於So Good雜誌,第13期

補充資料

註一、 Dextrose：即為葡萄糖,一般亦稱作 Glucose或是Cerelose

參考資料

1. 1.   http://www.sogoodmagazine.com/pastry-recipes/lime-and-pistachio-tartelette-by-miquel-guarro/
2. 2.   http://terms.naer.edu.tw/

譯者的話

很喜歡這個甜點作品,也考慮過這不是最新一期雜誌裡的品項,猶豫著是否要作為這次翻譯的內容,不過個人喜好還是戰勝了一切(請原諒我的任性啊~),其實一直覺得…好的作品是不會隨著時間被淘汰的!不說這個…一般青檸檬與開心果的配伍是蠻少見的組合,可以想見…當香醇濃郁的開心果與味道明亮的青檸相遇,佐以中間調性的白巧克力,混合酥脆的開心果沙布蕾,是多麼令人期待又驚喜~

譯者介紹

Judy C.

原本對烘焙一竅不通的Judy C.在大學畢業後突然昭告天下要不務正業去,卻也從此一頭栽進這個迷人的世界。藍帶國際廚藝餐旅學校渥太華分校 (西點) 結業，其後在Thomas Haas(Vancouver)、STAY & Sweet teaTaipei、Grand Hyatt Taipei工作，希望能將國外許多有趣又專業的資訊帶給大家。

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