Frank Haasnoot最新配方来啦 | “开心杏”，时令杏，正当时！（已打包·可下载）
美食
美食
2024-07-04 20:31
日本
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荷兰大师Frank Haasnoot
新作配方来啦
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杏子刚刚到季节
与开心果完美互搭，大家可以尝试一下
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1、将蛋白与310克细砂糖打发至中性发泡（鸡尾状）的蛋白霜。2、将过筛的面粉与杏仁粉、开心果粉和65克细砂糖混合拌匀。4、将面粉、泡打粉、小苏打粉和混合过筛后加入搅拌至形成面团。5、将面团擀压至3CM厚度，并裁切为直径5CM的圆片。6、放在透气网孔硅胶烤垫上，入烤箱以160℃烘烤约25-30分钟。1、将砂糖和水混合加热煮成焦糖，放入烤熟的热的开心果仁拌匀。2、将全蛋液与蛋黄混合搅拌均匀，加入到“步骤1”中混合均匀。6、加入室温软化的黄油，用手持均质机/搅拌棒充分乳化至顺滑，冷藏待用。1、将砂糖和水加热煮至120℃，同时将蛋白打发至湿性发泡，然后将糖浆缓慢冲入到正在持续打发的蛋白中，直至打发至挺立的室温状态。2、将两种果茸混合拌匀，取其中一部分加热至80℃后离火。1、将水、砂糖和葡萄糖浆放入厚底锅内加热至103℃，离火。3、加入白巧克力币并用手持均质机/搅拌棒充分乳化至顺滑。1、首先制作冷冻夹心部分，将直径5CM的开心果达克瓦兹放在直径5CM的布列塔尼脆饼上。2、将冷藏的杏桃奶油挤在表面，接着再盖上另一片开心果达克瓦兹。3、然后再挤一层开心果帕林内，整体放入冰箱至冷冻完全。4、将适量杏桃慕斯挤入一个直径7CM的慕斯圈内，再将已经冷冻的夹心（即“步骤3”）放在中心位置。![]()
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5 cm round cookie cutters1.Whip the egg white and sugar (1) to medium peaks.2.Mix the sifted flour with the almond powder,pistachio powder and sugar (2).3.Gently fold the egg white into the dry mixture.4.Spread evenly on a baking tray to roughly 1 cm thickness.5.Bake at 190℃ for 10-12 minutes.6.Cut out 5 cm circles with the cookie cutter.1.Bring the butter to room temperature and mix with the grated lemon zest.2.Add the brown sugar to the butter.3.Whisk the eggs,then gradually combine them with the butter mixture.4.Sift the flour,baking powder,baking soda and salt,then add them to the mixture until combined.5.Roll the dough to a thickness of 3 cm and cut out 5 cm circles.6.Place them on a perforated silicone baking mat and bake at 160℃ for 25-30 minutes.225 g toasted pistachio with skin1.Caramelise the sugar and water,then add the hot toasted pistachios.2.Spread it out on a silicone mat and leave it to cool down.3.Blend in a food processor until it is a fine paste.1.Combine the puree,sugar and lime zest together and heat it to 84℃.2.Whisk the egg and egg yolk together, then add to the mixture until combined.3.Cook it until it becomes thick,then remove from heat and strain it. 4.Add the gelatin mass and mix until combined.5.Leave it cool down to 35℃.6.Add the butter at room temperature and use a hand blender to mix well until it is totally smooth,place it in the fridge.1.Cook the sugar and water until it reaches 120℃,whip the egg white to soft peaks,then slowly pour the hot sugar syrup in while whipping to stiff peaks until it reaches room temperature.2.Combine the purees in a bowl.Heat one quarter of this purees mixture to 80℃ and remove from heat.3.Melt the gelatin mass into the mixture.4.Add the mixture back to the rest of the puree and reduce the temperature to 30℃.5.Combine the puree mixture with the whipped egg white.6.Whip the cream to soft peaks and fold it into the whipped egg white mixture.1.In a saucepan,boil the water,sugar and glucose until it reaches 103℃. Remove from heat.2.Slowly add the gelatin mass and the condensed milk until combined.3.Add the white chocolate and mix with a hand blender until smooth. 4.Add food colouring until you achieve the desired colour.5.Use the glaçage at 35℃.qs g chocolate decoration1.Create the frozen interior. Place a 5 cm pistachio dacquoise circle on top of a 5 cm sablé breton circle.2.Pipe the cold apricot crémeux on top,followed by another layer of pistachio dacquoise.3.Pipe a layer of pistachio praline on top and place it in the freezer until forzen.4.Pipe the apricot mousse in a 7 cm cake ring and place the frozen interior inside.5.Fill the ring to the edge with more apricot mousse and place it in the freezer.6.When it is completely frozen,glaze the pastry.7.Finish with the chocolate decoration,pistachio and dried apricot.![]()
推荐Frank Haasnoot的英文版新书《WHIP》
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