Happy Holidays!! Ginger Custard with sugared Ginger Shreds ~ 辛薑風味布丁佐糖薑絲

While I was organizing my bookshelves for the holidays, I came across an old issue of Elle à la Table food magazine where it featured a holiday dessert special using ginger. It immediately reminded me of the caramel ginger mousse cake I adopted from this special. I remember that it was so delicious that I decided to try the custard recipe so I bookmarked it but forgotten about it when I was occupied by something else until I came across it again.

You see, I have a thing with desserts, cakes or pastries made using spices and herbs because I think they make cakes tastier and give pastries a kick to make something taste good to taste fabulous. However, many (maybe just my friends) think that spices and herbs are reserve for cooking only and couldn’t link them to sweets. You’ll be surprise how well it goes. Try it for yourself if you have doubts!



Not sure if it was being set in the fridge, I felt that I was biting into a jelly kind of texture at 1st bite but then it melted right on the tip of my tongue! Suddenly it was bursting with this exotic ginger aroma right inside of my mouth. It wasn’t spicy or anything but it has prominent ginger flavor. The custard was only lightly sweetened so you can add however much syrup that you need. So creamy!!! Not as light as a mousse but as silky as a crème brulee. I think you’ll like it =)




Oh, although I served it flipped over and out of the mould, you can bake it in cute heatproof glass jars and give as gifts. I boxed them up in small cake boxes and tie with baker’s twine or ribbon. Makes it more special that it takes a form of a verrine. Quite popular I must say!

Ginger Custard with sugared Ginger Shreds
Serve 4 (5oz/150ml cups)

580ml heavy cream
60g fresh ginger, peeled, sliced
2 large eggs
2 egg yolks
4tsp granulated sugar
4tsp cornstarch
3 crystallized sugar rounds, cut into shreds
Some butter for ramekins

Lightly smash the peeled ginger slices with a rolling pin then place into a small saucepan along with the cream. Bring to a simmer over medium heat then remove from heat and let steep for 15 minutes so the cream will be fully infused with the ginger.

Meanwhile, preheat the oven to 340°F/160°C. Butter the ramekins (I used the heatproof custard glasses.); set aside.

Strain the ginger cream mixture through a fine sieve into a big measuring cup. In a medium mixing bowl, whisk together the eggs, egg yolks, sugar and cornstarch until blended. Add the hot cream little by little, whisking as you go until all is incorporated (never stop whisking or the eggs will scramble). Strain the mixture through a fine sieve again into a big measuring cup with spout and skim away any foam on top. Put the ramekins in a roasting pan then pour boiling water into the pan to about halfway up the side of the ramekins. Fill the ramekins evenly with the cream mixture. Bake for 35 - 40 minutes or until set. Remove ramekins from hot water bath and let cool. Cover with clear wrap and refrigerate until set.

Just before serving, using a small knife, run along the inside of the ramekin once then place it in a bowl of hot water to warm and loosen the bottom. Flip it over onto a serving plate. Repeat with all ramekins. Pour the warm syrup over the custard, sprinkle with sugar and garnish with ginger shreds. Serve immediately.

Caramelized Serving Syrup
125ml water
125ml granulated sugar

Bring the sugar and water to a boil over medium heat. Turn it down to low heat when sugar completely melted and continue to boil until it turns to light amber color, about 4 minutes. Remove from heat and let cool.




整理書櫃的時候翻到一本舊的日文版Elle à la Table ﹐看到以薑為主題的節日甜點特集。記得很久以前製作過特集中的薑香焦糖慕斯﹐賣相及味道都很讚﹐還有另一款的甜點也在我的必試清單中不過後來忘了直到再看到這雜誌為止。

我一直很愛用香料製作的甜點﹐因為往往給人意想不到味道上的驚喜。像薑﹐很多人對它的認知限於它是烹調上的大配角﹐很難將它和糕點這些做聯想。以它為主角味道確會很搶﹐但是用來調味卻很出色呢。

不知是布丁因為放冰箱冷藏凝固的關係﹐第一口很Q﹐但瞬間就化在舌尖﹐跟著口腔充沛著薑的香氣﹐足以對嗅覺產生刺激但味覺上並不過於強烈﹐剛剛好。很綿密濃醇﹐很充實的口感﹐頓時讓人有滿滿的幸福感。布丁只用了少量的砂糖來調味﹐所以定要跟糖漿一起吃﹐你可根據個人口味調甜度。這個布丁本來是倒扣脫模後享用的﹐可我另製作了一些連烤杯一起送人。杯裝甜點很受歡迎喔!



辛薑風味布丁佐糖薑絲
4 人份

580ml 鮮奶油
60g 生薑﹐去皮﹐切厚片
2個 雞蛋﹐L尺寸
2個 蛋黃
4茶匙 砂糖
4茶匙 玉米粉
3片 晶化糖薑片﹐切絲
適量 奶油﹐陶瓷烤杯用

將去皮切厚片的生薑用桿麵棒輕輕搗碎然後和鮮奶油一起放入小鍋裡﹐開中火加熱煮至冒泡後離火﹐蓋上鍋蓋浸泡10 – 15分鐘。同時預熱烤箱至340°F/160°C。將陶瓷烤杯抹上薄薄的奶油﹐備用。

用濾網過濾薑奶漿﹐備用。將雞蛋﹑蛋黃﹑砂糖和玉米粉倒進拌盤中﹐用打蛋器攪打至融合順滑。將薑奶漿慢慢地注入蛋糊中﹐邊倒邊攪拌﹐拌至順滑後用濾網過濾。在漿糊上方鋪上一片餐巾紙﹐輕輕地吸取掉泡沫。

將陶瓷烤杯放進有深度的烤盤裡﹐然後注入熱開水達烤杯一半的高度﹐再將漿糊倒入烤杯中至7分滿。放進預熱過的烤箱裡烘烤35 - 40分鐘。當搖晃烤杯時布丁不會抖動時即烤好了。取出待放涼﹐蓋上保鮮膜﹐然後放冰箱冷卻凝固。

享用前用小刀源著烤杯內壁輕輕刮一圈﹐再放熱水浴中溫熱10秒﹐倒扣脫模.。將放涼的糖漿淋在布丁上﹐然後撒一些砂糖再放糖薑絲點綴。

焦味糖漿
125ml 水
125ml 砂糖

將砂糖和水倒入小鍋裡﹐用中火加熱﹐待煮至砂糖完全融化後轉小火繼續煮。不時輕輕搖一下小鍋使糖漿不會煮焦﹐待煮至呈琥珀色(過程約4分鐘)離火﹐放涼備用。

I want to wish you all a merriest Christmas! May your home be filled with an abundance of friends, happiness, and fun this holiday season~

Crème Brûlée au Mascarpone ~ 馬斯卡朋乳酪烤布蕾

It is sometime the simplest things that are the most rewarding and crème brûlée is one of the few desserts that belong to this category. I have made crème brûlée numerous times from classic to espresso to chocolate flavor then one day I found this recipe that use mascarpone; a recipe of yet another Japanese patissier – chef Susumu Koyama of Patissier es koyama. I found this recipe to be more interesting than any of the crème brûlée recipes I tried because his used 2 types of soft cheese, mascarpone and cream cheese. I thought this is very original and I must try it myself. I had the perfect reason to make it over the weekend when I invited a friend over for brunch =)




This recipe was simple enough; it was prepared the same way we made classic crème brûlée. I do suggest that the cheese must be softened before being whisk together with the yolks so you won’t see lumps in your batter. Also, you must not skip the step where it tells you to sieve the batter before pouring into ramekins. This way it will sieve out any solids in the batter so the crème brûlée will have that velvety texture that we all love.

Oh boy, hats off to chef Koyama, it was so creamy but not heavy at all! Luscious, melt on the tip of your tongue but not overly sweetened. I love it so did my guest and I hope you’ll enjoy this simple but satisfying dessert as much as we did.




Crème Brûlée au Mascarpone
Serves 4 ~ 6

150g mascarpone cheese
25g cream cheese
175g heavy whipping cream
95g whole milk
¼ vanilla bean, split and seeds scraped
90g egg yolks
45g granulated sugar
6tsp caster sugar for the caramelized top

Prep:
- Soften the cream cheese by wrapping it in plastic food wrap and place in microwave on low for 1 minute.
- Preheat oven to 275°F/140°C.

Bring cream, milk, vanilla pod and seeds just to the point of boiling in a saucepan over medium heat, set aside. In a medium mixing bowl, whisk together egg yolks and sugar until blended. Add the mascarpone cheese, whisk until blended; add the softened cream cheese to the yolk mixture, whisk until smooth and blended.

Add the hot cream little by little, whisking as you go until all is incorporated (never stop whisking or the eggs will scramble). Strain the mixture through a fine sieve into a big measuring cup with spout and skim away any foam on top. Put the ramekins in a roasting pan then pour boiling water into the pan to about halfway up the side of the ramekins. Fill the ramekins evenly with the cheese mixture. Bake for 35 - 40 minutes or until set but the center should still jiggle slightly. Remove ramekins from hot water bath and let cool. Cover with clear wrap and refrigerate for at least 3 hours, preferably overnight.

Just before serving, evenly sieve 1 to 2 teaspoons of caster sugar on the surface then using a blowtorch torch gradually in small, spiraling circles until caramelized. Use light brown sugar for the caramelized top if you like a stronger favor. Serve immediately.



有時候最令人回味的往往是用料及做法均簡單的甜點﹐而烤布蕾就是其中之一。一道我常製作的甜點﹐最常出現在我家的飯桌上的口味有經典的香草﹑濃郁的咖啡至微甘的巧克力﹐也都是家人朋友喜歡的口味。當然偶而會嘗試較特別的口味﹐不過其他的人評價是參差不齊但也不損我嘗試新方子的決心。有一天在翻書的時候居然給我看到一個添加了軟乳酪的方子﹐當下好不驚艷哦﹐是從未看到過的組合﹗你猜阿Vi是從那裡看到的方子的呢﹖ 沒錯﹐又是自一位日本的甜點師傅 - Patissier es Koyama的小山進師傅的食譜。吸引人的地方是他用上2種軟乳酪 - 馬斯卡朋乳酪及奶油乳酪。很獨特﹐光看文字就好像嚐到那濃厚的乳香。剛好有朋友來用餐﹐就決定做這個來招待她。

做法跟經典的烤布蕾沒差多少﹐只是多了拌進乳酪的這一步而已。很簡單﹐所以沒有借口偷懶。軟乳酪一定要放軟才攪拌﹐而且拌完後一定要用濾網過濾乳酪糊才倒進烤杯中﹐確保2種乳酪交織融合﹐這樣烤布蕾的質地才滑潤。

好了﹐說了這麼久究竟味道如何呢﹖就像以往跟著日本甜點書製作過的所有點心﹐鮮少有失望之作﹗味道是厚實的但又濃而不膩﹐質地是綿如慕斯﹐輕易地在舌尖化開。我的客人也給予它高度的評價呢。希望你也會迷上這道甜點喔~




馬斯卡朋乳酪烤布蕾
4 ~ 6人份

150g 馬斯卡朋乳酪
25g 奶油乳酪
175g 鮮奶油
95g 牛奶
¼ 香草豆﹐縱的開半﹐刮籽
90g 蛋黃
45g 砂糖
6茶匙 細砂糖 (焦化用)


事前準備:
- 將奶油乳酪用保鮮膜包起來﹐放進微波爐﹐以弱溫加熱1分鐘﹐使其軟化。
- 預熱烤箱至275°F/140°C。

將鮮奶油﹑牛奶﹑香草豆跟籽一起放入小鍋裡﹐開中火加熱煮至沸騰後離火。將蛋黃和砂糖倒進拌盤中﹐用打蛋器攪打至均勻顏色變淡黃。加入馬斯卡朋乳酪﹐用打蛋器攪拌至順滑後加入軟化的奶油乳酪﹐攪拌至融合順滑。將熱奶漿慢慢地注入乳酪糊中﹐邊倒邊攪拌﹐拌至順滑後用濾網過濾。在乳酪糊上方鋪上一片餐巾紙﹐輕輕地吸取掉泡沫。

將陶瓷烤杯放進有深度的烤盤裡﹐然後注入熱開水達烤杯一半的高度﹐再將乳酪糊倒入烤杯中至九分滿。放進預熱過的烤箱裡烘烤35 - 40分鐘。當搖晃烤杯時布蕾中央會抖動但週邊不動即烤好了。取出待放涼後蓋上保鮮膜﹐然後放冰箱冷卻3個小時或一個晚上。

享用前用小濾網在烤布蕾表面均勻地撒上一層細砂糖(也可加紅糖添加風味)﹐再用烹飪用的噴槍加以燒烤﹐使其焦糖化。

Rose Blancmange ~ 玫瑰風味法式牛奶凍

I’ve just come back from a week’s trip to Brazil, which was filled with meeting family, best-grilled beef and shopping. I’ll write all about it next time but for now I wanted to share a lovely dessert that I have taken a liking to recently. Well, you know that I am a huge fan of panna cotta, so it shouldn’t be a surprise that I like blancmange, which is a dessert that has that same creamy texture that I heart. Like panna cotta, it is easy to make and the flavors are endless. Since this dessert is part of a valentine gram that I am giving out, I choose to stick with the official colors of the holiday – red or pink. Flavor? Rose of course =)

I adopted the recipe from Annie Bell’s book - gorgeous desserts. Did I tell you it was easy to make? Bring everything except the heavy cream to a boil, strained, and cooled then whisk together with stiff form whipped cream and chill. It was decorated with meringue kisses and crystallized rose petals but I opted for the later only, plus a little of this and that. Very simple, no surprises but so good!

Hope you enjoy this dessert as much as I did! On a side note, Lunar New Year is the same day as Valentine’s Day this year so my kitchen is madness right now – so much cooking to do! I know I have some catch up to do with your comments but I’ll get to them as soon as I can. Thank you for being patient! Lastly, wish you a lovely Valentine’s Day and a prosperous Lunar New Year~

Rose Blancmange

14g leaf gelatine
1¼ cups whole milk
1½ tbsps rosewater
½ cup caster sugar
1 small lemon
1¼ cups heavy cream
Pink food coloring

Garnish
Crystallized rose petals
Edible rose petals
Silver dragées

Soak the gelatine, let soften in cold water for 5 minutes, and then squeeze off the water.

In the meantime, zest the lemon. Bring the zest, milk, rosewater and sugar to a simmer over medium heat. Remove from the heat and add the gelatine, stir until it dissolves. Strain into a clean bowl, discard solids, and let cool to room temperature.

Beat the heavy cream over medium speed until stiff peaks form then gradually beat in the cooled milk mixture until combined. Using a toothpick, add food coloring little at a time to the cream mixture until you get the desire shade.

Lightly brush the molds (I use cake molds but ramekins will do the work too) with vegetable oil. Pour in the cream mixture, pick up the molds and lightly tap on the counter to release air bubbles. Let them set for at least 3 hours or overnight in the refrigerator.

Dip the molds, one at a time, in a bowl of hot water for 10 seconds, run a knife around the edge, invert it onto a plate and ease the blancmange out. Just before serving, garnish with edible rose petals, crystallized rose petals and silver dragées.

Crystallized Rose Petals

1 medium egg white
Petals of 6 organic spray roses
½ cup caster sugar
Tweezers
Small brush

Wash all the petals then pat dry using paper towels – work with a light hand. Holding a petal with a tweezers, gently brush both sides of the petal with egg whites, and sprinkle each side with caster sugar. Shake off the excess sugar, and place the petal face-up on a parchment lined cookie sheet – repeat. Leave in a cool place to dry overnight. DO NOT place into the refrigerator!

Store the crystallized petals in an airtight container in a cool dry place. They can be stored up to a year.




阿Vi現在是元氣滿滿﹐因為剛剛才從巴西度假回來。這趟旅行徹底的讓我對這個南美國家改觀也從新認識一些很久不見的親人﹐吃到很棒的烤牛肉﹐當然還有瘋狂血拼囉。詳細的下回再說﹐現在我想跟你分享一個最近很哈的甜點。你也知道我超愛吃義式奶酪﹐所以對有著同樣細緻軟滑乳狀質地的法式牛奶凍同樣的著迷不已。做法也如義式奶酪簡易﹐口味同樣的很多元。由於這個甜品是要在情人節送人的﹐理所當然要從這個節日的官方顏色就紅色或粉紅色中選一﹐而我就選了較柔美的玫瑰粉紅了。至于口味嘛？當然是玫瑰 =）

甜點的食譜摘自Annie Bell的gorgeous desserts一書。很簡單的一道甜點﹐沒有法式甜點一貫的考究﹐沒有太複雜的鋪陳﹐但味道的精緻度還是那麼精彩。入口即化﹐每一口都散發著淡雅玫瑰香氣﹐仿彿讓人置身於玫瑰園中﹐不禁讓享用的人自然而然的變優雅了。

還有阿Vi在這裡祝福大家有個甜蜜浪漫的情人節外﹐也希望你有個愉快的農曆新年哦~

p.s. 每個留言我都有看喔! 我會儘快回覆的﹐謝謝 :-*

玫瑰風味法式牛奶凍

14g 明膠片
1¼杯 全脂奶
1½湯匙 烹調用玫瑰水
½杯 細砂糖
1顆 小檸檬
1¼杯 鮮奶油
粉紅色食用色素

裝飾用
霜化玫瑰花瓣
有機玫瑰花瓣
食用銀珠

明膠片用冰水泡5分鐘﹐擠掉水分﹔備用。用刷子將模具塗上薄薄的一層沙拉油﹔備用。

檸檬取茸後和牛奶﹑細砂糖﹑玫瑰水一起放入小鍋裡﹐開中火加熱煮至沸騰後熄火。加入泡軟的明膠片，攪拌至融化混合﹐過濾奶漿﹐靜置放涼。

將鮮奶油打發至出現尖角的程度﹐逐漸地倒入放涼的奶漿﹐攪拌順滑均勻即可。用牙籤沾一點食用色素﹐再一點點的拌入奶糊中直到達到理想的顏色為止。倒進模具中至滿﹐用湯匙背推平﹐再輕輕敲一下模具釋放氣泡﹐然後放冰箱凝固3個小時或一個晚上。

將奶凍脫模: 用小刀順著邊劃一下﹐隔著熱水回暖或用熱毛巾將週圍熱敷十秒，然後將模倒轉放於盤子上﹐稍微搖幾下﹐拍一拍模底﹐往上拉脫模。食用前用霜化玫瑰花瓣﹑食用銀珠﹑有機玫瑰花瓣點綴即可。

霜化玫瑰花瓣

1個 蛋白
6朵 迷你有機玫瑰
½杯 細砂糖
鑷子
毛刷

將玫瑰花瓣摘下﹐洗乾淨後用紙巾抹乾。稍微打發蛋白。用鑷子夾起一片花瓣﹐用刷子在正反兩面刷上薄薄的蛋白﹐再將細砂糖灑在花瓣上﹐輕輕搖一下去掉多餘砂糖﹐然後放在鋪了烘烤紙的烤盤上 - 重複。

當所有的花瓣都灑上砂糖後﹐擺放在乾燥處晾乾﹐需時約1天。記住千萬別放冰箱﹐砂糖會溶掉哦!

將霜化玫瑰花瓣排放在烘烤紙間﹐放密閉容器中﹐再放陰涼乾燥處存放- 賞味期1年。

Vanilla Mascarpone Coeur à la Crème with Edible Flowers and Fruit Sauces ~ 法式香草軟乳酪心佐雙色果醬

Though coeur à la crème (cream heart) has long been a part of the classical French repertoire; it is far from being haute dessert like most French desserts. It is so simple to make that it debunks the myth that French desserts are, without exception, complex and difficult. How simple? One can make this dessert in less than 30 minutes (chill time not included)!!

As I learnt, traditionally, this dessert is made from unsweetened soft white cheese set into porcelain heart-shaped molds with perforated bases for the whey to drain and firm up overnight. They are then unmolded and served with cream poured all over and with a generous amount of sugar sprinkled all over.

My version of this much loved classic French dessert is an adoption of Christine Manfield’s version found in this book. She made hers using a combination of mascarpone cheese, cream cheese and yogurt instead of the traditional unsweetened soft white cheese. She stated that this combination has a more complex, sharp and interesting flavor than the traditional version. Btw, she used homemade mascarpone in this recipe but of course, you can substitute with the store brought kind. If you are not in favor of her combination, try replacing the mascarpone with cottage cheese, ricotta, or crème fraîche and it may yield a different and intrigue texture and flavor. I have never had this dessert before so I don’t know how it suppose to taste like but I am leaning more to CM, where she served them with fresh berries and fruit sauce instead of the traditional way.

The dessert was just as delicious as CM promised. It has an extremely smooth and airy texture and the sweet-tangy sauces works in heady harmony with this creamy dessert and helped on cutting down on the creaminess giving it a perfect balance. It is absolutely scrumptious!

I hope that you’ll give this a try. Please don’t be put off from making this sophisticated tasting dessert if only because you can’t find these traditional porcelain molds. You can make this dessert with any mold, as long as it has draining ability. If you have none of such molds then just simply wrap the cream mixture in muslin, making them a more free form affair. As for me, I got these traditional porcelain molds from sur la table just in case you’re interested =)



Vanilla Mascarpone Cream Heart with Edible Flowers and Fruit Sauces – makes 6
150g vanilla mascarpone
100g cream cheese
125g caster sugar
250ml heavy whipping cream
125g plain yogurt
Some edible flowers such as pansies and nasturtiums
Some raspberry sauce
Some mango sauce
Some roasted pistachio, coarsely chopped

Blend the vanilla mascarpone, cream cheese, and caster sugar in a food processor until smooth; occasionally scrape the side of the bowls to ensure the mixture is evenly distributed, about 3 minutes. Add the plain yogurt and cream and blend until incorporated.

Line 6 porcelain heart-shaped molds with perforated base with a layer of wet muslin, press the muslin onto the walls then arrange 1 to 2 edible flowers in each mold. Spoon the cream mixture into the molds until full and even; lightly tap them on the counter to release air bubbles. Place a wire rack inside a sheet pan then place all the molds on the rack and cover with plastic food wrap then let set in the refrigerator for at least 8 hours before serving.

Lift the cream heart out of the molds by lifting on the muslin, invert them onto the center of the serving plates then carefully remove the muslin. Spoon some fruit sauce onto the plates, sprinkle some toasted pistachio if you fancy and serve immediately.

Vanilla Mascarpone – makes 700g
If you want to make plain mascarpone, simply just omit the use of vanilla bean.

2 limes
1000ml whipping cream
1 vanilla bean, split and scraped
1tsp scant citric acid or strained fresh lemon juice

Zest and juice the limes. Bring the zest, cream and vanilla bean to a vigorous boil over medium heat; continue to boil until the cream separated, about 5 minute, add the lime juice and citric acid or lemon juice and bring it back to a boil. Let cream mixture simmer for a minute then remove from heat.

Line a mesh sieve with a piece of muslin then pour the hot cream through the sieve into a bowl. Place the bowl in the refrigerator and leave the cream to set; about 5 hours.

Position a mesh sieve lined with 2 layers of muslin over a large bowl. Remove the set cream from the refrigerator and pour it into the sieve. Cover the sieve and bowl with plastic food wrap, put it back into the refrigerator to let drain allowing the whey to separate from the curd for 24 hours.

Discard the whey and scoop the curd into an airtight container and let refrigerate until ready to use. The mascarpone will keep for a week.

Raspberry or Mango Sauce - makes 300ml
500g raspberries or mangoes
100ml sugar syrup
25ml strained fresh lemon juice

Make the sugar syrup: bring equal amounts of sugar and water to a boil and let simmer for about 15 minutes. Allow to cool before use.

Puree the raspberries or mangoes, with the sugar syrup and lemon juice in a food processor or blender. Pass the puree through a fine-meshed sieve and discard the solids.

The sauce can be stored in an airtight container and keep refrigerated for up to 3 days before the puree separates from the syrup.



在這個被譽為世界甜點之都﹐於美食甜點文化上足以傲視群倫的法國，甜點的複雜鋪陳度﹑精緻度、多樣化、與細膩考究程度都是眾所週知的事實﹐可這道易操作卻美味無比的coeur à la crème甜點卻破解了以上所陳列的種種。比起那些需時1-2天製作的點心﹐這可以在30分鐘內就可完成的甜點是那麼的讓人驚訝及在意料外的事。

據說這道點心的正宗傳統做法是將一種軟的原味白乳酪用心形陶瓷模具盛著﹐靜置隔去多餘的水份凝固定型﹐再淋上鮮奶油加砂糖一起食用﹐簡單的享受新鮮的滋味。雖然很想嘗試這個簡單的做法﹐可我偏向較精緻的Christine Manfield’s版本。她起用的材料比較多元﹐味道上有別於正宗的風味。以馬斯卡朋﹑奶油乳酪﹑和原味優格的組合來取代原味白乳酪﹐據她說味道更豐富多元富層次﹐質地更細緻軟滑。不得不說她用自製的馬斯卡朋﹐相對的讓這道甜點更富挑戰性﹐當然市售的馬斯卡朋也可以。如果以上的組合不是你的那杯茶﹐可以嘗試用以下的軟白乳酪像美國的cottage cheese(農村乳酪?﹗)﹑ 意大利的瑞可達乳酪﹑又或是法國酸奶油乳酪crème fraîche等﹐我想味道也是值得期待的。因為從未吃過這道甜點﹐所以無法比較它的味道口感但我偏向CM提議的享用法﹐就是捨棄濃郁的鮮奶油加砂糖取佐解膩的酸味較重的新鮮漿果與果醬。

果然就如CM說﹐這道法式香草軟乳酪心的成品有著絕佳軟滑質地，並和各式酸味果醬交揉互映間取得完美的均衡與和諧﹐真的是一絕﹗希望你們不會錯過這麼美味的甜點喔﹗

法式香草軟乳酪心佐雙色果醬 – 6人份量
食譜源自Christine Manfield的Desserts

150g 香草馬斯卡朋
100g 奶油乳酪
125g 細砂糖
250ml 鮮奶油
125g 原味優格
適量 食用花卉如紫羅蘭﹑金蓮花
適量 覆盆子果漿
適量 芒果果漿
適量 烤開心果仁, 切碎

將香草馬斯卡朋﹑奶油乳酪﹑和細砂糖倒進食物調理機中打至順滑﹐約3分鐘。加進鮮奶油和原味優格﹐攪打至均勻融合備用。

在6個底部穿孔的心形陶瓷模具裡鋪上一層濕的紗布﹐按壓出氣泡讓紗布完全貼服﹐然後再隨意的擺放1~2朵食用花卉(花瓣朝下黏著紗布)。將乳酪糊舀進模具中至滿﹐用湯匙背推平﹐再輕輕敲一下模具釋放氣泡。將一個網架擺放在蛋糕卷專用模具裡﹐再將模具放在網架上蓋上食物保鮮膜後放冰箱靜置凝固最少8個小時隔掉水份。

取出﹐兩手拉著紗布往上提脫模﹐將香草乳酪心翻轉倒扣在碟子中心﹐再慢慢撕掉紗布。分別淋上喜歡的果醬﹐也可以撒些開心果仁碎一起食用。

關於這個底部穿孔的心形陶瓷模具: 若你人在北美﹐這模具在sur la table有售。就算沒有做這道點心的模具也沒關係﹐任何一種有洞可去水份的模具和容器也行﹐就算沒有也可簡單的用紗布裹著。



香草馬斯卡朋 – 約700g
要是想做原味的﹐不加香草荳即可。

2個 青檸檬
1000ml 鮮奶油
1條香草荳﹐開半刮籽
1茶匙煮融化的食用檸檬酸或檸檬汁

將一片紗布鋪進網篩備用。將青檸檬取茸榨汁。

將青檸檬茸﹑鮮奶油和香草荳跟籽一同倒進小鍋裡﹐以中火煮至沸騰後繼續煮5分鐘至奶漿出現分離的跡象時加進青檸檬汁跟檸檬酸(或檸檬汁)﹐再煮至沸騰後離火﹐約1分鐘。將奶漿倒進鋪了紗布的網篩中過濾﹐然後放冰箱冷藏最少5個小時以上至完全凝固。

網篩中鋪進兩層的紗布再架在一個有深度的大碗上。將已凝固成乳酪狀的奶糊倒進網篩中﹐蓋上食物保鮮膜後放冰箱靜置24小時慢慢隔掉水份即成馬斯卡朋乳酪。將乳酪舀取進密閉容器中﹐放冰箱存放可保存約1個星期。

覆盆子﹑芒果果醬 – 約300ml

500g 覆盆子或芒果
100ml 糖漿
25ml 檸檬汁﹐濾過

製作糖漿: 將同等份量的砂糖跟水(各1杯)倒進小鍋﹐以中火煮至融化沸騰後再煮15分鐘即可﹐放涼即可。

將覆盆子或芒果﹑檸檬汁和糖漿一同倒進食物調理機中﹐攪打成泥状﹐然後用網篩濾過﹐倒進密閉容器中﹐放冰箱可存放約3天。

Blueberry & Kumquat Cream Cheese Tarts with Graham Cracker Crust ~ 藍莓﹑金桔奶油乳酪卡士達塔

I have heard so many praises from my fellow food bloggers about a book titled - The Last Course: The Desserts of Gramercy Tavern that I decided to purchase a copy for me. However, it turned out that the book has been out of print for sometime. I have searched numerous used book stores but no sight of it then I found copies available at Amazon but I wasn’t ready to pay hundreds dollar for it. Nevertheless, I finally made the purchase and I’m glad I did. This beautiful book by Claudia Fleming is a gem. Her minimalist approach and use of local, seasonal ingredients in her desserts are so inspiring. Her recipes seem simple to make but they all have a little twist (cracked-pepper ice cream anyone?) to them making them special and unique.

Who is Claudia Fleming? She was the award winning pastry chef at the famed Gramercy Tavern in NYC but in 2006, she and her husband (also a renowned chef) moved from New York City to Long Island, New York, to open The North Fork Table & Inn, which features a seat-in restaurant and guest rooms. Btw, I just found out she re-printed her book and you can order it off her site here.

The first recipe I tried from this book was this dainty blueberry cream cheese tarts with graham cracker crust. I’m not a tart person as the others I had before seem too sweet for my taste. So why pick this recipe? I was convinced by the picture in the book! Also, I thought the graham cracker shells were supposed to be made from the store brought cracker like the way we made cheesecake crust but I was wrong. It is actually graham cracker crust, redolent of honey and cinnamon and has a crispy texture. The cream cheese custard is soft, airy and melts at the tip of your tongue and pair so well with the sweet-tangy blueberry & kumquat compote – perfect for spring~



Blueberry & Kumquat Cream Cheese Tarts with Graham Cracker Crust

Graham Cracker Tart Shells
makes about 10 (1 ½x4in) flute shell & 12 (2x4in) financier tart shell

1 cup unsalted butter, room temperature
¼ cup firmly packed light brown sugar
¼ cup Demerara sugar
¼ cup honey
2 cups all purpose flour
½ cup whole wheat pastry flour
1 tsp salt
½ tsp ground cinnamon

Place the butter and sugar in a bowl of a stand mixer fitted with a paddle attachment. Cream the butter and sugar until smooth over medium speed until the mixture is smooth, fluffy and light in color. Add the honey and beat until combined; set aside.

Combine the flours, salt, and cinnamon in another bowl then add to the butter mixture in two batches, scraping down the sides of the bowl between additions. Mix until the dough is well combined. Wrap the dough in plastic and form into a disk. Chill until firm, at least an hour and up to two days.

Preheat the oven to 325°F/165°C. On a lightly floured surface roll out the dough to 1/8 inch thick. Use a rectangular cutter or knife to cut out the dough to fit the tart pans, press the dough gently into the tins, trimming away any excess dough. Prick dough all over with a fork and let chill for 20 minutes or until the dough is firm enough. Chill longer if necessary.

Bake tart shells until golden brown, about 20 minutes. Transfer to a wire rack to cool. They can be made a day in advance. Also, they can be kept up to 3 months in the freezer when stored in an airtight container.

Cream Cheese Pastry Cream
makes about 4 cups

1 cup milk
5 tbsp sugar
4 large egg yolks
2 ½ tbsp corn starch
6 oz cream cheese, cut into cubes and softened
1 tsp vanilla extract
½ cup heavy cream, whipped to soft peaks

Combine ¾ cup of the milk and 3 tablespoon of the sugar in a medium saucepan. Bring to a simmer over medium heat. Meanwhile, in a large bowl, whisk together the egg yolks, cornstarch, and the remaining 2 tablespoons sugar. Whisk the remaining ¼ cup milk into the yolk mixture. Remove the milk mixture from the heat and add a little of the hot milk to the yolk mixture to warm it, whisking constantly to keep the yolks from cooking. Pour the egg yolk mixture into the hot milk mixture, whisking constantly as you pour.

Return the custard to the stove and bring it to a boil, whisking constantly. Let the custard cook for 1-2 minutes until it thickens. Add the cream cheese and vanilla and whisk until smooth. Using a fine sieve; strain the mixture into a clean bowl. Cover the surface with plastic wrap and refrigerate until chilled.

Beat the heavy cream over medium speed until soft peaks form. Whisk the pastry cream until smooth and fold in the whipped cream until combined.




Blueberry Compote - 2 1/2 cups

2 ½ cups blueberries
1 tbsp sugar

In a medium saucepan combine 1 cup of the blueberries with the sugar. Cook over low heat until all the berries have popped and the juices come out.

Strain the mixture into a bowl and discard the solids. Add the rest of the blueberries into the syrup and toss to combine.

Kumquat Compote
Make 48 halved kumquats

400g (about 24) kumquats
2 cup granulated sugar
1 ½ cup water

Wash and pat dry kumquats. Remove calyces, cut them in half horizontally then pit with a fork. Bring sugar and water to boil, add the kumquats. Cover with a paper towel (directly on kumquats) and cook for 2 minutes over medium heat.

Remove from heat and let sit overnight at room temperature. Trash the paper towel and remove the kumquats and transfer to a bowl. Reheat the poaching syrup to a boil then remove from heat. Add the kumquats back into the syrup and let sit overnight at room temperature. Place the compote (discard the syrup) in an airtight container and keep refrigerated; good up to a week.

To assemble:
Spoon the pastry cream into each tart shell and top with the blueberries or candied kumquats, sprinkled with finely chopped pistachios. Serve soon after assembling.



有頗多bloggers推薦一本名為The Last Course: The Desserts of Gramercy Tavern的書。他們跟著食譜做出來的甜點很是吸引人。我好奇它是不是像大家說的那麼棒﹐所以決定也買一本來看看。去過幾家大型的連鎖書店也找不到﹐問店員才知道這書絕版了。去信出版社﹐得到的答案是他們不會再印這本書了。沒辦法﹐只好往賣舊書的書店碰運氣。可是去過很多店﹐都是失望而回。終於在Amazon看到有人出讓﹐可是要$100 USD多﹐而且還是圖書館的書﹗半個月前﹐終於找到非圖書館版本又價錢比較合理的。收到書的那天真的好激動 ;p

好在書沒讓我失望。食譜的名字很有詩意﹐看似簡單但處處看到驚喜之處例如胡椒口味﹑羅勒口味的冰淇淋。可惜照片很少﹐要不然就完美了。而這本書的著者是紐約星級Gramercy Tavern餐廳的前甜點總廚Claudia Fleming。她以採用當季的食材製作甜點和節約風格而著名。現在想吃到她的甜點就需前往她和丈夫經營位於紐約州Long Island的小旅館囉。這是我下一次到紐約必去的地方。如果你有興趣買她的書可前往她的旅館網站訂購(按這裡)。我剛剛才得知她自己出資重新出版這本書。嗚嗚嗚。。。我買貴了。。。

其實我不是很喜歡塔派類的甜點﹐因為印象中這些都很甜膩。那麼為什麼我還選擇這個藍莓奶油乳酪卡士達塔呢? 很簡單﹐因為照片很漂亮﹗而且這個肉桂甜塔皮聽起來很好吃的樣子。果不其然塔皮在烘烤時﹐廚房是滿滿的肉桂香﹐真的好香好香。奶油乳酪做成的卡士達醬輕盈細緻輕易的在舌尖上化開﹐和我以前嘗過的甜膩口感完全不一樣﹐好驚喜哦﹗最愛的是糖煮藍莓﹐本來吃起來很酸﹐可是將跟糖煮過的莓汁混合後就變的剛好﹐我留起了一半佐原味優格吃。看冰箱還留著早前做好的糖漬金桔﹐就拿了一些做餡料﹐也很配。甜酸適中﹐很開胃﹐很適合春﹑夏季節吃的一道點心。就連不愛吃甜的媽媽都一口氣吃了3個塔﹐還帶了一些給她的朋友。希望你也會喜歡~



藍莓﹑金桔奶油乳酪卡士達塔 – 約22個

肉桂甜塔皮– 10個直徑1 ½ x 4寸船形塔皮跟12個直徑2 x 4寸長方形塔皮

1杯 無鹽奶油 - 室溫放軟﹐切成小方塊
¼杯 黃糖
¼杯 甘蔗糖或黑糖
¼杯 蜜糖
2杯 麵粉
½杯 低筋全麥麵粉
1茶匙 鹽巴
½茶匙 肉桂粉

將麵粉﹑低筋全麥麵粉﹑鹽巴﹑和肉桂粉混合備用。將切成小方塊的奶油﹑砂糖用電動攪拌器以中速攪打至奶油變淡黃色呈蓬鬆狀後加入蜜糖﹐攪拌勻﹐然後加入混合好的粉類快速拌勻成糰塊。將麵糰放在撒上麵粉的工作台上﹐揉至軟滑成球狀。輕壓成扁圓片﹐蓋上保鮮膜﹐放進冰箱靜置最少60分鐘(最久兩天)醒麵。

烤箱預熱至325°F/165°C。取出麵糰﹐放在撒上麵粉的工作台上﹐將麵糰桿成約厚3mm或1/8寸的薄片後用長方形的餅乾模具吸出或用刀子切割出薄片。鋪進塔派模裡﹐壓實塔皮底及塔皮壁﹐用刀子將多出來的麵皮切掉﹐再用叉子戳刺氣孔。蓋上保鮮膜﹐放進冰箱冷藏約20分鐘定型。

取出﹐放入烤箱烤20分鐘或至塔皮呈金黃色。取去擺放在網架上放涼。



奶油乳酪卡士達醬 – 約4杯

1杯 全脂奶
5湯匙 砂糖
4個 大的蛋黃
2 ½湯匙 玉米粉
6oz 奶油乳酪
1茶匙 香草荳精
½杯 鮮奶油

將3/4 杯牛奶跟3湯匙砂糖混合裝進小鍋裡，以中火煮至砂糖融化沸騰即離火備用。另一個拌盤裡加進蛋黃﹑玉米粉﹑剩下的2湯匙砂糖﹐拌勻後拌入剩下的1/4 杯牛奶﹐攪拌均勻。將熱奶漿慢慢地注入蛋糊中﹐這時要用打蛋器不斷攪打﹐拌勻後﹐倒回小鍋中以低火加熱。用打蛋器持續不斷的攪拌至變稠﹐約2分鐘﹐然後拌進奶油乳酪及香草精﹐不停攪拌至順滑﹐離火。將蛋黃醬過濾後﹐倒進碗中﹐在蛋黃醬表面蓋上保鮮膜(黏著蛋黃醬)﹐放進冰箱冷藏約60分鐘。

將鮮奶油打發至出現軟角的程度﹐拌入放涼的蛋黃醬中﹐用橡皮刀源邊往下刮翻切拌勻即可。倒進密閉的容器裡﹐放冰箱可存放3天。

糖煮藍莓 – 2 ½ 杯
2 ½杯 藍莓
1湯匙 砂糖

將1杯藍莓和砂糖倒進平鍋裡﹐以低火煮至砂糖融化﹐藍莓變軟成漿為止﹐約3分鐘。將藍莓漿過濾取汁。將剩下的藍莓拌進莓漿中﹐拌勻即可。

糖漬金桔
24粒 金桔　
2杯 砂糖
1½杯 水

作法：
把金桔洗乾淨﹐抹乾﹐去蒂﹐橫的切成兩半﹐再用叉子去籽。將水和砂糖裝進小鍋裡﹐開中火煮沸﹐把金桔加進去﹐用一片*紙巾覆蓋在金桔上﹐繼續煮兩分鐘﹐離火﹐在常溫中放涼置一晚。

丟掉紙巾﹐把金桔撈出來﹐僅加熱糖漿﹐煮沸後熄火。此時才將金桔放回糖漿中﹐在常溫中放置一晚。把糖漿倒掉﹐倒進密閉容器中﹐可冷藏存放一個星期。

*紙蓋的作用是要使金桔沉入鍋內﹐完全浸泡在糖漿裡。

組合:
將奶油乳酪卡士達醬舀進塔皮至8分滿﹐舀些糖煮藍莓﹐再以薄荷葉裝飾一部分的塔。剩下的隨意的擺放金桔﹐再撒些切碎的開心果仁裝飾。

Eggs, 2 ways ~ 以蛋為主角的甜點 =)

The egg is the simplest, highly nutritious and versatile food. Not only can be prepared into savory dishes like omelets and egg benedicts but also a favorite of pâtissiers and dessert chefs. It is important to use fresh eggs whenever possible but it is quite difficult for those who live in the city - local farmers’ markets are your best bet. When mom came home from Friday’s farmer market with 2 dozens of farm fresh eggs, I was quick on my feet to use them for desserts.

First is a simple vanilla custard, quintessentially English but it is known as crème Anglaise to most; made of a mixture of cream and eggs thickened by gentle heating. It is favored for serving warm alongside grilled stoned fruits, cakes; chilled and layered with jelly, mousse in frozen desserts, or churn it using an ice-cream machine to make your own ice cream. Though I made the traditional vanilla flavor, its flavoring options are virtually unlimited, whether infused with spices, scented with flower essences, spiked with booze, or enriched with chocolate. The vanilla bean I used is the Madagascar Bourbon variety. It blends beautifully with all the ingredients and didn’t just stand out by itself.

Traditionally, egg soufflé refers to a savory dish that is served over Sunday brunch. This dessert should be called faux soufflé because it requires no baking! When I saw it made into a dessert and served in egg shell, I thought it was just too cute to pass off ;)




How to prepare eggshells as serving vessels:
Using a paring knife, score the top of the eggshells, and carefully crack. Separate egg whites and yolks. Bring a small pan of water to a boil. Add eggshells, and boil 3 minutes. Using a slotted spoon, remove shells, drain then scrape out membrane, and discard. Set eggshells aside in an egg carton.

Egg Soufflé – makes 8 (eggshells)
Adopted from Michel Richard in Off Duty

Lemon Curd
recipe here

Meringue
2 large egg whites
100g caster sugar

Whisk the egg whites, adding sugar little by little, until they form soft peaks. Pour the meringue into a piping bag, snip a little corner, and pip into the prepared eggshells to 1/3 full. Spoon a teaspoon of the lemon curd on top of the meringue then pip meringue until full.

Before serving, place it into the microwave and heat for 5 second (this will cook and sterilize the egg whites). Burn the top with a blowtorch or put under a hot grill for a few seconds.

Vanilla Custard Served in Eggshells
Makes 6 eggshells - adopted from Martha Stewart

2 large eggs
1 cup whole milk
½ cup whipping cream
¼ vanilla bean, seeds scraped
¼ cup vanilla sugar
3g leaf gelatine
¼ teaspoon salt

Separate egg whites and yolks. Transfer the egg yolks to a bowl; reserve egg whites for another use.

Put milk, cream, vanilla bean and seeds, and sugar into a medium saucepan. Cook over low heat, once sugar dissolved, add in the pre-soaked gelatine, stirring until completely dissolved, removes from heat.

Whisk salt with egg yolks. Slowly whisk in hot milk mixture until combined, and then pour back into saucepan. Cook over low heat, stirring occasionally, until custard is thick enough to coat the back of a spoon, about 5 minutes. Remove vanilla bean then pour custard through a sieve. Divide custard among the eggshells, refrigerate until set, about 2 hours.



雞蛋有良好且均衡的營養成分﹐可做成簡單卻又華麗的蛋料理像蛋捲﹑班尼迪客蛋﹐更是烘烤﹑製作甜點不可缺的材料。挑選雞蛋的重點是它的鮮度。越是新鮮的雞蛋其蛋黃和蛋白的張力越強﹐在打發起泡時越是結實鬆軟。而放在冰箱冰過的雞蛋張力也很強﹐打發時也容易起泡。對於我們這些城市人來說﹐想吃新鮮的雞蛋好像也只有往農夫市場碰運氣了。媽媽的運氣還不賴﹐前幾天從市場帶回從雞蛋農場買到的新鮮雞蛋﹐我迫不及待的拿了一些做甜點。

簡單的製作了卡士達奶黃布丁及蛋舒芙蕾。說到這個卡士達奶黃醬﹐我想大家應該不陌生。它的另一個名字是英式奶黃醬﹐有著甜而不膩且滑潤的口感﹐在甜點裡面算是運用最廣、最多的醬料。它不僅是佐簡單烤核果的最佳醬料﹐也可與打發的鮮奶油、果膠拌勻而變身為美味的慕斯甜品，還可以做成冰淇淋﹐用途廣泛。



我用產自瑪達加斯加的波旁香草Bourbon vanilla來調味﹐氣味溫和但同時擁有芬芳無比的香氣。倘若與其他材料結合的話，它的變化更是豐富﹑多樣化的。大家不妨採用香味藥草﹑乾燥辛香料﹑甜酒﹑巧克力來加強香氣及調味﹐會有意想不到的效果喔~

而小小的蛋舒芙蕾是我在Off Duty書裡看到並迷上的甜點。食譜由Citronelle的主廚﹐ 人稱French-Californian料理之父Michel Richard 提供。是不是很可愛?﹗ 這個甜點除了有可愛的造型﹐享用的人吃到蛋黃即檸檬乳醬時驚喜無比呢^^

如何將蛋殼處理作容器:
先用小刀在蛋殼上劃痕﹐將蛋一一小心翼翼劃破﹐然後將蛋黃和蛋白分別盛進碗裡﹐蛋殼備用。燒開一小鍋水﹐將蛋殼放滾水中燙3分鐘後﹐撈起瀝乾﹐去掉蛋殼內壁的透明膜﹐裡外抹乾備用。



蛋舒芙蕾 – 蛋殼8個

檸檬乳醬
食譜在這裡

蛋白霜
2 個大的蛋白
100g 細砂糖

要注意什麼呢?
- 製作蛋白霜時﹐儘量選擇新鮮或冰過的雞蛋為要。

用電動攪拌機將蛋白打發至柔滑、顏色變白。將細砂糖小量地分數次加入蛋白中﹐仔細發泡﹐打至出現軟角成光滑立體蛋白霜的程度為止。

將蛋白霜倒入擠袋裡，剪去一角﹐將蛋白霜擠進蛋殼裡至3分滿﹐取1茶匙檸檬乳醬舀入蛋殼中﹐然後整體擠滿蛋白霜。

享用前將它們放進微波爐以高溫加熱5秒達殺菌的功效。上桌前用烹飪用噴槍將正面﹑側面焦化上色即可。




香草卡士達奶黃布丁- 蛋殼6個
改自Martha Stewart

2大的雞蛋
1杯全脂奶
½杯鮮奶油
¼香草荳﹐開半刮籽
¼杯香草風味砂糖
3g魚膠片
¼茶匙鹽巴

事前準備:
- 明膠片用冰水泡軟之後擠掉水分，備用。如果用明膠粉: 將明膠粉倒入水裡 (2大匙) 泡脹後備用。
- 將蛋黃跟蛋白分開﹐再分別盛進碗中。

將牛奶﹑鮮奶油﹑香草荳和籽﹑及香草砂糖混合裝進小鍋裡，以低火煮至砂糖融化即離火﹐加入泡軟的明膠片，確實拌勻備用。

用打蛋器攪打蛋黃和鹽巴至顏色變淡。將熱奶漿慢慢地注入蛋糊中﹐這時要用打蛋器不斷攪打﹐拌勻後﹐倒回小鍋中加熱。用打蛋器持續不斷的攪拌至變稠﹐並可以在木匙背劃出清晰的線條時(約5分鐘)﹐蛋黃醬就完成了﹐離火。將蛋黃醬過濾﹐倒進蛋殼中至滿﹐ 放進冰箱冷藏凝固約2小時。

December Daring Bakers' Challenge: Entremets au chocolat ~ French Yule Log - 極緻的巧克力樹幹慕斯

This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux. They have chosen a French Yule Log by Flore from Florilège Gourmand!

What is a French Yule Log? According to our hostesses, you can buy two kinds of Yule log in France, the Genoise or Buttercream type. However, what is more commonly purchased is a frozen Yule Log very reminiscent of an ice cream cake, only often it’s not made of ice cream but rather frozen mousse of some sort. In French this is called an entremets which is sometime loosely translated in English as simply as a cream dessert. This also means that this recipe is not holiday specific - it is just a scrumptious dessert recipe that you can enjoy year round!

The recipes of most elements come almost entirely from Florilège Gourmand, which belongs to Flore, except for one small labeled portion and some of the variations courtesy of our dear Daring Baker fairy Tartelette. Different recipes have been pulled from the entremet section of Flore’s site to make up this masterpiece. Also, since Flore’s blog is written in French, hugs to the hostesses for the translation! Thank you ladies for choosing this beautiful and absolutely scrumptious dessert!

Before we begin, I just want to let you know that this may look impossible to complete but I assure you that this looks 100 times harder than it really is! The key to success is organization! As long as you complete each element in the order that it calls for, you are half way there, what is left is how to assemble and to decorate. On top of this, I strongly advise you to break the elements into 2 days so you have enough time to draft up the final look of this dessert. You see, I bake the crème brûlée and make the chocolate praline crisp the night before and let them set in the refrigerator. Bake the dacquoise biscuit the next morning, while it is being cool, I whipped up the mousse. Assemble these elements and let set in the fridge. Meanwhile, make the ganache and complete the log composition. Later in the afternoon, demold and cover the log with glaze to complete it. Decorate it an hour before serving.

Now, enjoy the ooh and ahh from your friends and family, my dear^^

Here are the rules for the CHALLENGE - MUST MAKE ALL 6 of the following elements for the log:
1) dacquoise biscuit
2) mousse
3) ganache Insert
4) praline (Crisp) Insert
5) crème brûlée Insert
6) Icing/glaze

Some things to keep in mind:
- You are of course free to flavor your layers differently, we realize not everyone likes chocolate; it was just the simplest way to introduce variations. You will notice there are fruit variations in a couple of the components, you may of course do fruit flavoring for all of them, but we can’t guarantee we know exactly how to change the recipe in that case, so bear with us and we’ll try to help you out as much as possible.
- PLEASE READ THE NOTES AT THE BEGINNING OF EVERY SECTION. They should help you with most questions you may have, at least we hope.
- Please look at the pictures of the “new” components in this recipe that you may never have seen before and at a completed log courtesy of Marion running a test at the very end of the recipe.
- We’ve tried to give you as many measuring units as possible (this recipe started out in grams only). We hope this helps. Imperial units (tbsp etc…) are American.
- For all our alternative bakers, the recipe is so long we didn’t know where to start even asking Nathalie to do a gluten-free one, so please feel free to ask, we’ll do our best to help you.

French Yule Log or Entremets by Flore of Florilège Gourmand

Element #1 ~ Praline Feuillete (Crisp) Insert

Note: Feuillete means layered (as in with leaves) so a Praline Feuillete is a Praline version of a delicate crisp. There are non-praline variations below. The crunch in this crisp comes from an ingredient which is called gavottes in French. Gavottes are lace-thin crepes. To our knowledge they are not available outside of France, so you have the option of making your own using the recipe below or you can simply substitute rice krispies or corn flakes or Special K for them. If you want to make your own praline, please click here.

Gavottes (lace crepes - recipe by Ferich Mounia) yields 60g
1/3cup (80ml) whole milk
2/3tbsp (8g) unsalted butter
1/3cup minus 2tsp (35g) all-purpose flour
1tbsp (15g) beaten egg
1tsp (3.5g) granulated sugar
½tsp vegetable oil

1. Heat the milk and butter together until butter is completely melted. Remove from the heat.
2. Sift flour into milk-butter mixture while beating, add egg and granulated sugar. Make sure there are no lumps.
3. Grease a baking sheet and spread batter thinly over it.
4. Bake at 430°F (220°C) for a few minutes until the crepe is golden and crispy. Let cool.

Chocolate Praline Feuillete:
100g bittersweet chocolate
1 + 2/3tbsp (25g) unsalted butter
2tbsp (30g) praline
60g gavottes or 2tbsp rice krispies or corn flakes

1. Melt the chocolate and butter in a double boiler.
2. Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate.
3. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.



Element #2 ~ Jasmine-infused Crème Brulée Insert

Note: The crème brulée can be flavored differently by simply replacing the jasmine with something else e.g. cardamom, lavender, etc...

½ cup (115g) heavy cream
½ cup (115g) whole milk
4 med (72g) egg yolks
2tbsp (25g) granulated sugar
1tsp premium loose jasmine tea leave

1. Heat the milk, cream, and jasmine tea leave to just boiling. Remove from the heat and let the jasmine infuse for about 12 minutes.
2. Whisk together the sugar and egg yolks (but do not beat until white).
3. Pour the jasmine-infused milk over the sugar/yolk mixture and mix well.
4. Wipe with a very wet cloth and then cover your baking mold (whatever shape is going to fit on the inside your Yule log/cake) with parchment paper. Place it into a large roasting pan then pour hot water into the roasting pan all the way up half way of the baking mold. Pour the cream into the mold and bake at 210°F (100°C) for about 1 ½ hour or until firm on the edges and slightly wobbly in the center.5. Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.

Tartelette says: You can bake it without a water bath since it is going to go inside the log (the aesthetics of it won't matter as much since it will be covered with other things)....BUT I would recommend a water bath for the following reasons:
- you will get a much nicer mouth feel when it is done
- you will be able to control its baking point and desired consistency much better
- it bakes for such a long time that I fear it will get overdone without a water bath

Now...since it is baked in a pan and it is sometimes difficult to find another large pan to set it in for a water bath, even a small amount of water in your water bath will help the heat be distributed evenly in the baking process. Even as little as 1 inch will help.

Element #3 ~ Dacquoise Biscuit (Almond Cake)

Note: You can use the Dacquoise for the bottom of your Yule Log only, or as bottom and top layers, or if using a Yule log mold (half-pipe) to line your entire mold with the biscuit. Take care to spread the Dacquoise accordingly. Try to bake the Dacquoise the same day you assemble the log to keep it as moist as possible.

¾ cup + 1Tbsp (80g) almond meal
½ cup (50g) confectioner’s sugar
2tbsp all-purpose flour
3tbps unsweetened cocoa powder, sifted
100g about 3 med egg whites
4tbsp (50g) granulated sugar

1. In a mixer, pulse the together the almond meal and the confectioner's sugar for no longer than 30 seconds then sift in the unsweetened cocoa powder. Finely mix all ingredients until incorporated.
2. Sift the flour into the mix.
3. Beat the eggs whites, gradually adding the granulated sugar until stiff.
4. Pour the almond meal mixture into the egg whites and blend delicately with a spatula.
5. Grease a piece of parchment paper and line your baking pan with it.
6. Spread the batter on a piece of parchment paper to an area slightly larger than your desired shape (circle, long strip etc...) and to a height of 1/3 inches (8mm).
7. Bake at 350°F (180°C) for approximately 15 minutes (depends on your oven), until golden. 8. Let cool and cut to the desired shape.



Element #4 ~ Bittersweet Chocolate Mousse

Note: You will see that a Pate a Bombe is mentioned in this recipe. A Pate a Bombe is a term used for egg yolks beaten with sugar syrup then aerated. It is the base used for many mousse and buttercream recipes. It makes mousses and buttercreams more stable, particularly if they are to be frozen, so that they do not melt as quickly or collapse under the weight of heavier items such as the crème brulee insert. In the Vanilla Mousse variation, pastry cream is made to the same effect. In the Mango Mousse variation, Italian meringue is made to the same effect. Italian meringue is a simple syrup added to egg whites as they are beaten until stiff. It has the same consistency as Swiss meringue (thick and glossy) which we have used before in challenge recipes as a base for buttercream. The whipped Cream option contains no gelatin, so beware of how fast it may melt.

Gelatin/Gelatine is the gelifying agent in all of the following recipes, but if you would like to use agar-agar, here are the equivalencies:
8g powdered gelatin = 1 (0.25 oz) envelope powdered gelatin = 1 Tbsp powdered gelatin = 1 Tbsp Agar-Agar. 1 Tbsp. of agar-agar flakes is equal to 1 tsp. of agar-agar powder.

2.5 sheets gelatin or 5g powdered gelatin
3 tbsp (40g) granulated sugar
1 ½ tsp (10g) glucose or thick corn syrup
1tbsp (15g) water
50g (3 med.) egg yolks
175g bittersweet chocolate, coarsely chopped
1.5 cups (350g) heavy cream

1. Soften the gelatin in cold water. (If using powdered gelatin, follow the directions on the package.)
2. Make a Pate a Bombe: beat the egg yolks until very light in color (approximately 5 minutes until almost white).
3. Cook the sugar, glucose syrup and water on medium heat for approximately 3 minutes (if you have a candy thermometer, the mixture should reach 244°F (118°C). If you do not have a candy thermometer, test the sugar temperature by dipping the tip of a knife into the syrup then into a bowl of ice water, if it forms a soft ball in the water then you have reached the correct temperature.4. Add the sugar syrup to the beaten yolks carefully by pouring it into the mixture in a thin stream while continuing to beat the yolks. You can do this by hand but it’s easier to do this with an electric mixer. Continue beating until cool (approximately 5 minutes). The batter should become thick and foamy.3. In a double boiler or equivalent, heat 2 tablespoons of cream to boiling then add the chopped chocolate and stir until melted and smooth.
4. Whip the remainder of the cream until stiff.
5. Pour the melted chocolate over the softened gelatin, mixing well. Let the gelatin and chocolate cool slightly and then stir in ½ cup of WHIPPED cream to temper then add the Pate a Bombe.
6. Add in the rest of the WHIPPED cream mixing gently with a spatula until incorporated.

Element #5 ~ Jasmine-infused Dark Chocolate Ganache Insert

Note: Because the ganache hardens as it cools, you should make it right before you intend to use it to facilitate piping it onto the log during assembly. Please be careful when caramelizing the sugar and then adding the cream. It may splatter and boil.

4tbsp (50g) granulated sugar
1tsp premium loose jasmine tea leave
135g dark chocolate, finely chopped
3tbsp + ½ tsp (45g) unsalted butter softened
2/3 cup minus 1tbsp (135g) heavy cream

1. Add the jasmine tea leave to the heavy cream and let steep in the fridge overnight. Strain before use. 2. Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge).
2. While the sugar is melting, heat the jasmine infused cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.
3. Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.
4. Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.

Element #6 ~ Dark Chocolate Glaze/Icing

Note: Because the icing gelifies quickly, you should make it at the last minute.For other gelatin equivalencies or gelatin to agar-agar equivalencies, look at the notes for the mousse component.

½ tbsp powdered gelatin or 2 sheets gelatin
¼ cup (60g) heavy cream
5tbsp (60g) granulated sugar
¼ cup (50g) water
1/3 cup (30g) unsweetened cocoa powder

1. Soften the gelatin in cold water for 15 minutes.
2. Boil the rest of the ingredients and cook an additional 3 minutes after boiling.
3. Add gelatin to the chocolate mixture. Mix well.
4. Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.

How to assemble your French Yule Log:

Depending on whether your mold is going to hold the assembly upside down until you unmold it or right side up, this order will be different.

THIS IS FOR UNMOLDING FROM UPSIDE DOWN TO RIGHT SIDE UP. You will want to tap your mold gently on the countertop after each time you pipe mousse in to get rid of any air bubbles.1. Line your mold or pan, whatever its shape, with rhodoid (clear hard plastic, I usually use transparencies cut to the desired shape, it’s easier to find than cellulose acetate which is what rhodoid translates to in English) OR plastic film. Rhodoid will give you a smoother shape but you may have a hard time using it depending on the kind of mold you’re using.

You have two choices for Step 2, you can either have Dacquoise on the top and bottom of your log as in version A or you can have Dacquoise simply on the bottom of your log as in version B:

2. Cut the Dacquoise into a shape fitting your mold and set it in there. If you are using an actual Yule mold which is in the shape of a half-pipe, you want the Dacquoise to cover the entire half-pipe portion of the mold.
3. Pipe one third of the Mousse component on the Dacquoise.
4. Take the crème brulee insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.
5. Pipe second third of the Mousse component around and on top of the crème brulee Insert.
6. Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.
7. Pipe the last third of the Mousse component on top of the Praline Insert.
8. Freeze for a few hours to set. Take out of the freezer.
9. Pipe the Ganache Insert onto the frozen mousse leaving a slight edge so that ganache doesn’t seep out when you set the Dacquoise on top.
10. Close with the last strip of Dacquoise.

Freeze until the next day.

OR

1. Pipe one third of the Mousse component into the mold.
2. Take the crème brulee insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.
3. Pipe second third of the Mousse component around and on top of the crème brulee insert.
4. Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.
5. Pipe the last third of the Mousse component on top of the Praline Insert.
6. Freeze for a few hours to set. Take out of the freezer.
7. Pipe the Ganache Insert onto the frozen mousse leaving a slight edge so that ganache doesn’t seep out when you set the Dacquoise on top.
8. Close with the Dacquoise.

Freeze until the next day.

If you are doing the assembly UPSIDE DOWN with TWO pieces of Dacquoise the order is:
1) Dacquoise
2) Mousse
3) Crème Brulee Insert
4) Mousse
5) Praline/Crisp Insert
6) Mousse
7) Ganache Insert
8) Dacquoise

If you are doing the assembly UPSIDE DOWN with ONE piece of Dacquoise on the BOTTOM ONLY the order is:

1) Mousse
2) Crème Brulee Insert
3) Mousse
4) Praline/Crisp Insert
5) Mousse
6) Ganache Insert
7) Dacquoise

If you are doing the assembly RIGHT SIDE UP in a springform pan the order is:
1) Dacquoise
2) Ganache Insert
3) Mousse
4) Praline/Crisp Insert
5) Mousse
6) Crème Brulee Insert
7) Mousse
8 OPTIONAL) Dacquoise

THE NEXT DAY...

1. Unmold the cake/log/whatever and set on a wire rack over a shallow pan.
2. Cover the cake with the icing.
3. Let set. Return to the freezer.
4. You may decorate your cake however you wish. The decorations can be set in the icing after it sets but before you return the cake to the freezer or you may attach them on top using extra ganache or leftover mousse, etc...
5. Transfer to the refrigerator no longer than ½ hour before serving as it may start to melt quickly depending on the elements you chose.

就以巧克力為2008年完美的落幕吧﹗

這巧克力樹幹慕斯是Daring Bakers12月的指定挑戰品。蛋糕的食譜由自名為Florilège Gourmand的網站~

用上6種濃厚風味口感的甜點素材組合而成﹐步驟複雜但卻不會讓人感到構成的材料很多﹐是人人也可在家製作的一道甜點。對於口感的重視﹐是法國甜點獨一無二的特徵﹐雖然這蛋糕混合了多種巧克力﹐可又很奇妙的在舌頭上融合﹐使甘美的香氣合而為一。

#1 ~ 巧克力千層酥 - 直徑9x13in/23x34cm長方形烤模1個
3.5安士 (100g) 苦甜巧克力﹐切碎
1 + 2/3湯匙 (25g) 無鹽奶油
2湯匙 (30g) 榛果糖膏
60g法式薄餅or 2湯匙玉米片

蛋糕卷專用烤盤或長方形模具上鋪上烤盤紙﹐備用。將切碎的巧克力和無鹽奶油放進一個耐熱的碗裡﹐隔水加熱融化。用橡皮刀不停地攪拌至完全混合融化後﹐倒入榛果糖膏及玉米片快速攪拌勻。將巧克力糊倒在鋪了烤盤紙的模具中﹐推勻﹐再鋪上另一張烤盤紙輕壓鋪平。放進冰箱冷藏至定形成硬塊備用。

#2 ~茉莉口味烤布蕾 - 直徑8in或18 X18cm方形烤模1個
布蕾(又名烤布丁)可以做成很多不同的口味像香草﹑薰衣草﹑荳蔻﹑巧克力等等。

½ 杯 (115g) 鮮奶油
½ 杯 (115g) 全脂奶
4 個M尺寸(72g) 蛋黃
2湯匙 (25g) 砂糖
1茶匙 茉莉茶葉

將奶﹑鮮奶油及茉莉茶葉混合倒進小鍋裡﹐用中火慢慢加熱﹐ 煮至沸騰時立刻熄火﹐蓋上鍋蓋泡10 – 15分鐘。

預熱烤箱至210°F/100°C。將蛋黃和砂糖混合充份攪拌勻後 (不要攪拌至變淡白)﹐慢慢注入過濾後的茉莉熱奶漿﹐邊倒邊攪拌﹐攪拌至蛋奶漿變稠均勻後在奶漿上方鋪上一片餐巾紙﹐輕輕地吸取掉泡沫後倒進模具中。將模具放進有深度的烤盤裡﹐然後注入熱開水達模具一半的高度﹐再放進預熱過的烤箱裡烘烤90分鐘 (60分鐘後要不停的查看以免烤焦)。當搖晃模具時布蕾中央會抖動但週邊不動即烤好了。取出﹐待室溫放涼﹐蓋上保鮮膜﹐放冰箱冷卻一個小時或一個晚上。

#3 ~巧克力杏仁蛋白蛋糕(Dacquoise) - 直徑9x13in/23x34cm長方形烤模1個
令人心醉的香醇濃郁風味﹐香氣四溢﹐品嚐起來是紮實的堅果口感。保溼性佳，就算等上一段時間才享用，也不失其溼潤口感。

¾ 杯+ 1湯匙 (80g) 杏仁粉
½ 杯 (50g) 糖粉
2湯匙 麵粉
3湯匙 無糖可可粉﹐篩過
100g (約3個M尺碼) 蛋白
4湯匙 (50g) 砂糖

事前準備:
- 將一烤架移到烤箱下格﹐烤箱預熱至350°F/180°C。
- 蛋糕卷專用烤盤或長方形模具上鋪上烤盤紙﹐備用。

將杏仁粉﹑糖粉用食物處理器攪打30秒﹐篩入可可粉﹐攪打至混合﹐再篩入麵粉﹐拌勻備用。

另一mixing bowl裡加進蛋白﹐用電動攪拌器以中速攪打蛋白﹐小量地加進砂糖﹐攪打至富含空氣且顏色變白出現尖角程度為止﹐約3分鐘。小量地將杏仁粉加進蛋霜中﹐用橡皮刀輕輕的源邊往下刮翻切拌勻。

將麵糊倒進模具中﹐將麵糊推勻﹐輕輕敲一下烤模釋放氣泡後﹐放進預熱過的烤模裡﹐以350°F/180°C烘烤約15分鐘。等烤到週圍會因烤熟而稍稍縮小﹐烤模和蛋糕體間就會出現空隙﹐輕按蛋糕中間時感覺到彈性即烤好。也可以用竹籤插入中央﹐慢慢拔出時不會沾黏﹐就烤好了。從烤箱取出﹐擺在網架上放涼5分鐘﹐然後翻轉倒扣脫模﹐整個放涼後切割成長方形狀(比模具稍微小一點)。

如果不立刻使用﹐可將蛋糕包好放冰箱存放﹐可以保存3天。如果放冰格冷藏可以存放1個月。使用前靜置回溫即可。

#4 ~ 黑巧克力慕斯
pâte à bombe指的是將熱的糖漿加入蛋黃中充份打發至富含空氣的蛋漿糊。是很多奶油餡及慕斯甜點的基底﹐可讓其更固定﹐成托力更好及不易融化。

3 湯匙 (40g) 砂糖
1½ 茶匙 (10g) 玉米糖漿或純葡萄糖
1湯匙 (15g) 清水
50g (約3個) 蛋黃
175g 苦甜巧克力﹐切碎
1杯半(350g) 鮮奶油
2.5片魚膠片或5g 魚膠粉

事前準備:
- 明膠片用冰水泡軟之後擠掉水分﹐備用。如果用明膠粉: 將明膠粉倒入水裡 (2大匙) 泡脹後備用。

製作pâte à bombe:
Mixing bowl裡加進蛋黃﹐用電動攪拌器以中速打發至顏色變淡白﹐約5分鐘。打發蛋黃的同時﹐邊將砂糖﹑玉米糖漿﹑及清水混合倒進鍋子裡用中火加熱。約煮3分鐘至溫度為244°F /118°C為止。如果沒有糖果溫度計﹐舀取1小匙糖漿滴到冷水中﹐取出在手指間 搓揉﹐若能成為小球狀的濃度即可﹐離火。

用電動攪拌器以低速繼續打發蛋黃﹐邊將糖漿細絲般的慢慢地注入蛋漿中(千萬不要攪拌糖漿會結晶的)，完全注入糖漿後轉中速繼續打發﹐打至冷卻富含空氣變結實的程度﹐約5分鐘﹐備用。

製作慕斯:
將2湯匙的鮮奶油以中火煮沸﹐離火。加入切碎的苦甜巧克力﹐讓靜置2分鐘﹐然後用橡皮刀攪拌至順滑﹐紋理細緻且有光澤為止﹐稍微放涼。巧克力漿放涼的同時﹐用電動打蛋器打發剩餘的鮮奶油至變富含空氣出現尖角的程度。將泡軟的明膠片拌進還是流動狀態的巧克力漿裡﹐攪拌勻。拌入約3份1打發好的鮮奶油﹐拌勻後倒進pâte à bombe﹐用橡皮刀輕輕的源邊往下刮翻切拌勻。最後拌入剩下打發好的鮮奶油﹐用橡皮刀輕輕的源邊往下刮翻切拌勻。

#5 ~ 茉莉口味苦甜巧克力甘那許夾心 -1½ 杯份量

4湯匙 (50g) 砂糖
1茶匙 茉莉茶葉
135g 苦甜巧克力 (65 -70% 可可亞成份), 切碎
3湯匙 + ½ 茶匙 (45g) 無鹽奶油 - 室溫放軟﹐切成小方塊
135g 或2/3杯減1湯匙的 鮮奶油

鮮奶油與茶葉混合，放進冰箱，泡浸一個晚上。

將砂糖倒入小鍋裡﹐用中火加熱。不要攪拌砂糖但要不時的輕輕搖幾下﹐讓它不會煮焦。同時用別個鍋子將過濾後的茉莉鮮奶油以中火煮沸﹐離火。待砂糖完全融化證琥珀色時﹐將茉莉鮮奶油一鼓作氣倒進糖漿中﹐這時奶漿可能會四處飛濺﹐不要給燙到喔﹗這個時候糖漿會結晶﹐搖幾下鍋子﹐繼續煮2分鐘就會溶化﹐離火。

將焦糖漿慢慢地注入切碎的苦甜巧克力中﹐讓靜置2分鐘﹐然後用橡皮刀攪拌至順滑﹐加入奶油拌勻。改用打蛋器攪打至巧克力完全融化﹐全體出現光亮且黏稠滑順時即可。然後將甘那許倒進擠花袋裡備用。

#6 ~ 巧克力鏡面 – 1 ½ 杯份量
鏡面很容易凝固﹐所以最好在裝飾前製作。

¼杯 (60g) 鮮奶油
5湯匙 (60g) 砂糖
¼杯 (50g) 清水
1/3杯 (30g) 無糖可可粉
2片魚膠片或½ 湯匙魚膠粉

事前準備:
- 明膠片用冰水泡軟之後擠掉水分，備用。如果用明膠粉: 將明膠粉倒入水裡 (2大匙) 泡脹後備用。

將鮮奶油﹑砂糖﹑清水及無糖可可粉混合倒入小鍋裡﹐用中火加熱﹐不時攪拌讓液體不會煮焦﹐煮沸後繼續煮3分鐘。加入泡軟的明膠片﹐用橡皮刀攪拌均勻至順滑看不見碎粒即可﹐稍微放涼。待可可漿變稠﹐並可以在湯匙背劃出清晰的線條時就可使用。

螺旋狀巧克力裝飾
135g 苦甜巧克力﹐切碎

巧克力切碎後﹐放進一個耐熱的碗裡。碗一定要確實擦乾﹐不可有任何水份。放進microwave裡加熱。分4~5次﹐每一次間隔為30秒的加熱及調溫巧克力。每一次都要確實攪拌勻至完全融化的狀態﹐稍微放涼約一分鐘。

將蛋糕卷專用模具或方形模具倒轉﹐鋪上矽膠條(2.5x14in/6x40cm)。用抹刀的前端沾取少量的調溫後的巧克力﹐塗抹在矽膠片上﹐用鋸齒梳子劃出線條圖案﹐在常溫下凝固。待巧克力看上去是乾的但還沒有完全變硬的時候﹐將矽膠條捲成圓形螺旋狀﹐然後放置在半圓形模具中﹐在常溫下凝固定形後﹐再放進冰箱定形。

水滴狀巧克力裝飾
將蛋糕卷專用模具或方形模具倒轉﹐鋪上矽膠條/片。用抹刀的前端沾取少量的調溫後的巧克力﹐邊按壓在矽膠條/片上邊用手向前拉﹐形成水滴圖案﹐在常溫下凝固定形後﹐再放進冰箱定形。

組合及裝飾蛋糕:

事前準備:
- 在一個40X8cm的長半圓形模具鋪上一層保鮮膜(四邊留約2in/6cm的尾巴)﹐按壓出氣泡讓保鮮膜貼服﹐備用。
- 將巧克力千層酥切成約2.5in/6cm片狀的長方形條﹐備用。
- 將烤布蕾切割成2.5in/6cm片狀的長方形條﹐備用。
- 將蛋糕體切成4片比長半圓形模具小一點的長方形條﹐備用。

將黑巧克力慕斯倒進模具中至5分滿﹐推勻並薄薄地鋪平至模具邊緣﹐輕輕敲一下模具釋放氣泡。將烤布蕾條填入巧克力慕斯中﹐鋪上巧克力千層酥片﹐再一層薄薄的巧克力慕斯﹐推平﹐擠一層巧克力甘那許夾心在上﹐再鋪上薄薄的巧克力慕斯﹐推平﹐最後鋪上蛋糕條﹐往下輕按﹐將蛋糕放入冰箱冷卻定形3小時或一個晚上。

取出蛋糕﹐兩手拉著保鮮膜往上提﹐待蛋糕體可以拉離模具時翻轉倒扣脫模。切去表面四週的蛋糕體﹔製作巧克力鏡面。

將蛋糕連網架擺放在深的烤盤上。將微溫的鏡面淋在蛋糕上﹐任鏡面溢滿源周邊流下包覆整個蛋糕(連烤盤一起提起輕敲一下會幫助甘那許源邊流下)。記住這時動作要迅速，因為溫度容易下降﹐鏡面很快就會凝固。讓蛋糕靜置凝固15分鐘才可以裝飾蛋糕。

在蛋糕表面撒一些食用金箔粉﹐然後貼一些烤杏仁片在蛋糕側面﹐隨意擺放巧克力旋渦條﹐再在蛋糕前後方黏幾片裝飾巧克力片﹐最後加點食用金箔點綴即可。將蛋糕放進冰箱冷藏30分鐘固定。

October Birthday: Petit pots de crème au chocolat accompagnée de crème Chantilly de thé au jasmin ~ 法式巧克力布丁佐茉莉香堤麗鮮奶油

Foremost, I apologize to have kept you waiting for the October birthday treat. Both my personal and work life has had some drastic changes keeping me rather busy for the past couple weeks. Things are slowly taking its form so I have more time to spare. Lets get cooking!

Now that the weather has turned rather chilly, fresh fruit and refreshing icy treats will no longer do. My thoughts turn to what I call comfort food – chocolate! Guess what comes to mind? Luscious chocolate pot de crème (pronounced poh-duh-KREHM), which may known to some as chocolate pudding, is just what I would like to get a mouth full of on these chilly autumn nights. Pot de crème means pot of cream, literally. Basically is a baked custard; steamed long and slow in a water bath to give it that satiny texture. The original flavor is vanilla, I like it but I love the chocolate variation more and caramel is a close second =)



Since I picked up pastry/baking as a hobby, I happily stirred my way through pudding recipes from the most tried-and-true source, Martha Stewart, food network, and many celebrity chefs’ cookbooks. They were all yummy of course but not enough to have me going back for 2nd until I tried this recipe in Koji Tsuchiya’s Chocolats de Chocolatier book. This got to be the closest to how the French (it is originated from France hence the name) make them. This, my friends, is the ultimate, profoundly fudgy, satiny, and rich chocolate pot de crème that I ever tasted! Ultra luxurious, barely set, with a haunting bittersweet flavor and a texture like a silk camisole, one bite will transport you to haven! Besides that it is insanely yummy, the best part of the whole thing is that they’re super easy to whip up. Literally, you warm the cream/milk/vanilla seeds in a saucepan with the chocolate/cocoa powder; then, in a mixing bowl, whisk the muscovado sugar and yolks together. Then you combine the two, whisk the hot mixture into the bowl of egg yolks, pour it through a sieve to get rid of any lumps and bumps, mix in the Grand Marnier and pour it into ramekins/pots, bake them, cool them, and eat them with fresh whipped cream! Easy?! I know!



Although Tsuchiya’s recipe is almost close to perfection, I need it to be a bit fudgier so I played around with the recipe a bit and varying the ingredients too. I read somewhere that classic French recipe use only milk so you may want to try that if you prefer a lighter taste. I think either way, the outcome will be just as delicious.

I served the pot de crème with a dollop of fresh whipped cream delicately perfumed with jasmine tea. Though the floral note is sublimely subtle but it beautifully exploits the pure and intense flavor of the bittersweet chocolate.

This is going to be a regular dessert for me for sure and I hope it will find its way into your top desserts' list as well =)



Prep:
- Chop the chocolate into tiny pieces; sift the cocoa powder once.
- Bring a pot of water to boil and set aside.

I thought you should know:
- You must let the pots de crème set overnight before serving or it may turn out runny.


Pots de crème au chocolate - pots of chocolate cream
makes 4 (5oz)

175g whipping cream
175g milk
40g muscovado or brown sugar
2 egg yolks
40g bittersweet chocolate, 64 -66 % cocoa
½ vanilla bean, split open and seeds scraped out
1tbs unsweetened Dutch-process cocoa powder
1½tbs Grand Marnier liquor



Bring the cream, milk, vanilla bean, and the seeds to a boil over medium heat. Turn the heat down to low then add the chopped chocolate pieces and cocoa powder. Using a hand whisk and whisk until chocolate completely melted and combined; bring mixture to a boil again then remove from heat. Remove the vanilla bean, set aside to cool slightly.

In the meantime, preheat your oven to 320°F/160°C. Next, whisk the egg yolks with the muscovado sugar until combined then add the hot milk mixture slowly while beating. Pour it through a sieve to get rid of any lumps and bumps, mix in the Grand Marnier and stir until combined. Place a napkin directly on the mixture to remove the foam that have formed on top then pour mixture into ramekins/pots until 2/3 full. Place ramekins/pots in a deep pan or roast pan, pour hot water into the pan until half way up the ramekins/pots – also know as hot water bath baking method.

Place in the oven and bake for about 1 hour. Check regularly after 45 minutes. Shake it a little, when the side is set but the center still is moving a little then they are done. Remove from oven and leave to cool. Place a plastic wrap on top and place them in the fridge to set overnight. Serve with Jasmine tea scented Chantilly cream and or chocolate curls.

Crème Chantilly de thé au jasmin - jasmine tea scented Chantilly cream
makes 1 1/2 cup

100g heavy whipping cream, chilled
2tbs caster sugar
1tbs premium loose-leaf Jasmine tea

Combine chilled cream and tea in bowl. Cover and chill overnight. Strain cream-tea mixture through fine strainer into mixing bowl, add caster sugar then using a handheld mixer and beat from low speed and gradually turn to higher speed until peaks form.



十月壽星的禮物終于送出了﹗很抱歉晚了﹐因為換了工作的緣故﹐這些天忙著趕進度﹐其次是忙著解決生活裡林林總總的煩心瑣碎的事﹐真的夠忙的﹗好不容易逮到空閑﹐急不及待的捲起衣袖做甜點囉=)

說那麼快的秋天已經到臨﹐天氣漸漸的轉涼了﹐讓愛吃清爽冰品的我口味也跟著變了。一到這個季節﹐我就想到巧克力。這是不是他人說的食物屬性呢? Anyways﹐最近做了很多時令水果製成的點心真的怪想念巧克力製的甜點的﹗為了治這饞嘴病只好動手了﹐不多想就決定做土屋公二的Chocolats de Chocolatier 一書裡的巧克力布丁。原因很簡單 – 看起來非常可口的樣子﹗

這道法式布丁﹐名字叫做pot de crème (唸 poh-duh-KREHM)﹐直翻是小罐的奶油(?!)﹐簡單說就是以低溫放熱水浴中慢慢烘烤再放冰箱冷卻凝固的奶酪。只靠蛋黃不加魚膠凝結的緣故﹐無法脫模享用﹐法人就用小巧可愛的耐熱玻璃小容器(glass pot)來盛裝(名字的來源應該就是這樣來的)。傳統的口味是香草﹐後來演變成各式各樣的口味。我的最愛當然就是巧克力口味囉﹗焦糖也很讚^^

巧克力布丁我做過很多次了﹐不過不是照著同一個食譜的﹐因為我在找尋那個有著非常細膩纖柔的精緻唯美質地的夢幻布丁(這樣說會不會太過了呵呵。。)﹗話說嘗試過無數名廚的做法而土屋師傅的布丁是最接近我要的那個口感的。嚐起來不僅僅輕盈還香﹑滑﹑潤。不僅美味懾人﹐做法還簡單到不成﹐看完以下的做法就知道有多簡單了=)

雖然已經很美味了﹐但我這個巧克力狂迷將巧克力份量加重了及微微的改了食譜。還有為了讓布丁口感更豐富﹐可以佐香堤麗奶油一起享用。我覺得巧克力跟茉莉茶很搭配﹐所以將香堤麗奶油做成茉莉口味的。是怎麼的一種滋味呢? 香醇的巧克力味兒裡帶有一點點橙橘酒香﹐口感非常纖細綿軟、雲般輕柔爽淨的慕斯質地，入口即溶。與透著淡雅迷人茉莉茶香﹑質地非常細膩纖柔的的香堤麗鮮奶油顯得極端精緻唯美、豐富﹐令人回味再三，令人難忘。



法式巧克力布丁 – 4個布丁

175g 鮮奶油
175g 牛奶
40g 黑糖
2 個 蛋黃
40g 苦甜巧克力﹐64 -66 % 可可亞成份
½ 條 香草豆﹐開半刮籽
1湯匙 無糖Dutch-process 可可粉
1½湯匙 橙橘香甜酒 (Grand Marnier)

事前準備:
- 可可粉過篩1次﹐備用。
- 煮開一壺開水﹐備用。

要注意什麼呢?
- 布丁一定要放冰箱凝固一個晚上才能食用﹐要不然可能無法凝固

把牛奶、鮮奶油混合倒進小鍋裡﹐用小刀將香草豆開半﹐取去其中的籽﹐將籽和香草豆一起放入鍋裡﹐用中火加熱﹐沸騰後轉為小火。倒進切碎的巧克力和篩過的可可粉﹐攪拌至完全融化混合﹐轉中火邊煮邊攪拌以免燒焦﹐再次沸騰後離火﹔丟掉香草豆﹐備用。

預熱烤箱至320°F/160°C。在另一碗裡將蛋黃和黑糖一起用攪拌器打散﹐確實拌勻後﹐邊攪拌邊慢慢地小量地加入溫奶漿﹐待溫奶漿完全跟蛋漿混勻到柔滑後過濾奶漿。加入橙橘香甜酒﹐攪拌至混合均勻﹐然後在奶漿上方鋪上一片餐巾紙﹐輕輕地吸取掉泡沫。最後倒進磁烤杯中至七分滿﹐再將磁烤杯排放在有深度的烤盤裡﹐然後注入熱開水達磁烤杯一半的高度﹐放進預熱過的烤箱裡烘烤60分鐘(45分鐘後要不停的查看以免烤焦)。當搖晃磁烤杯時布丁中央會抖動但週邊不動即烤好了。取出﹐待室溫放涼後﹐蓋上保鮮膜﹐放冰箱凝固一個晚上。食用時佐茉莉香堤麗鮮奶油即可。

茉莉香堤麗鮮奶油 – 約1 ½ 杯份量

100g 鮮奶油
2湯匙 細砂糖
1湯匙 茉莉花茶葉 (品質越上等味道越清香)

鮮奶油與茶葉混合﹐蓋上保鮮膜﹐放進冰箱泡浸一個晚上。過濾鮮奶油後加入細砂糖﹐用電動打蛋器先以低速打發鮮奶油至起泡﹐再轉中速攪打至出現尖角的程度。將鮮奶油放冰箱冷藏10分鐘即完成。