翻轉(zhuǎn)金蘋(píng)果派

by Amaury Guichon

甜酥沙布列餅干

300克......黃油

240克......糖粉

600克......低筋面粉

    1克......泡打粉

  90克......杏仁粉

150克......全蛋

制作：

1、攪拌機(jī)的攪拌缸內(nèi)放入黃油和糖粉，用扁槳（paddle attachment）攪打至呈均勻狀態(tài)。

2、加入全蛋攪拌使之混合均勻。

3、加入過(guò)篩混合的干粉材料（面粉、泡打粉、杏仁粉）攪拌混合均勻至將要形成面團(tuán)的程度。

4、冷藏30分鐘后，搟壓至2毫米厚度。

5、裁切為圓片（直徑取決于你之后的步驟中所用的半球硅膠模具的直徑，比其直徑大0.5cm左右即可）。

6、放在透氣網(wǎng)孔硅膠烤墊上以160℃烘烤12分鐘，出爐后靜置冷卻。

香草費(fèi)南雪/金融家

125克......烤熟的杏仁粉

295克......糖粉

  75克......低筋面粉

245克......蛋白

  20克......蜂蜜

 2.5個(gè)......香草莢

245克......黃油

制作：

1、攪拌機(jī)內(nèi)安裝扁槳（paddle attachment），放入全部干粉類(lèi)材料（烤熟的杏仁粉、糖粉和面粉）攪拌混合均勻。

2、加入蛋白和蜂蜜，繼續(xù)低速攪拌混合。

3、厚底平底鍋中將黃油與香草（香草莢剖開(kāi)刮籽連同香草莢一起放入）加熱煮沸，然后將黃油緩慢過(guò)濾到“步驟2”中并攪勻。

4、面糊注入硅膠模具內(nèi)以165℃烘烤約20分鐘，出爐后靜置冷卻。然后裁切為圓形，放在甜酥沙布列餅干上。

打發(fā)香草馬氏卡邦奶油

    6克......吉利丁粉（200Bloom值）

  28克......冷水

  96克......砂糖

  96克......淡奶油#1

288克......馬氏卡邦乳酪

480克......淡奶油#2

    2個(gè)......香草莢

制作：

1、厚底平底鍋中將淡奶油（96克）、砂糖和香草莢（剖開(kāi)刮籽）混合煮沸，并覆蓋保鮮膜悶浸30分鐘。

2、倒在裝有馬氏卡邦的小盆內(nèi)攪拌均勻。

3、加入吉利丁液（吉利丁粉溶于冷水中）拌融，再加入剩余的另一部分淡奶油（480克）拌勻。

4、以4℃冷藏24小時(shí)后，打發(fā)后用金屬模具圈控制擠在蛋糕上。

焦糖蘋(píng)果

1000克......蘋(píng)果

  250克......砂糖

    30克......蘋(píng)果醋

    45克......黃油

    18克......NH果膠

制作：

1、蘋(píng)果去皮去核后切為兩半，然后每半再均切分為6片，散鋪在高邊盤(pán)上（酒店用的hotel pan）。

2、厚底平底鍋中將砂糖與蘋(píng)果醋煮至焦糖色。

3、再將黃油加入攪拌使焦糖融化至均勻狀態(tài)。

4、將焦糖倒在硅膠烤烤盤(pán)上。

5、凝固冷卻后，敲碎放入破壁機(jī)（樂(lè)巴托/robot-coupe）內(nèi)將焦糖攪打?yàn)榫鶆虻姆勰?，然后將NH果膠粉與之拌勻。

6、灑在“步驟2”的蘋(píng)果瓣上，再用鋁箔紙覆蓋蘋(píng)果，放入150℃的烤箱中烘烤約30-35分鐘。

7、將烤好的熱的焦糖蘋(píng)果瓣并排放入半球形硅膠模具內(nèi)（最好配合其他工具，蘋(píng)果此時(shí)非常燙），放入冷藏至少12小時(shí)。同時(shí)保留盤(pán)中的焦糖蘋(píng)果汁，稍后步驟中會(huì)用到它。

金色蘋(píng)果淋面

150克......蘋(píng)果醋

150克......焦糖蘋(píng)果汁（烤焦糖蘋(píng)果時(shí)剩下的）

    3片......金箔紙

制作：

1、厚底平底鍋中將焦糖蘋(píng)果汁與蘋(píng)果醋混合加熱。

2、冷藏24小時(shí)后，撇掉頂部漂浮的硬塊結(jié)膜。

3、再次加熱至70℃，然后加入金箔紙并輕輕拌勻。

4、用噴槍噴在脫模的半球形焦糖蘋(píng)果上。

5、然后放在馬氏卡邦奶油上，邊緣套上巧克力和LOGO巧克力完成。

※結(jié)構(gòu)示意圖：

TATIN APPLE PIE

by Amaury Guichon

SWEET DOUGH

300g......butter

240g......icing sugar

600g......pastry flour

    1g......baking powder

  90g......almond powder

150g......eggs

Procedure:

1/ In the bowl of a stand mixer,usign the paddle attachment, mix the cold butter and icing sugar until homogeneous.

2/ Add the eggs and mix to combine.

3/ Sift the dry ingredients (flour,baking powder,almond powder), add to the bowl and continue mixing until combined.

4/ Refrigerate for at least 30 minutes before spreading it out to a 2 mm thickness.

5/ Cut the dough using a round cutter.

6/ Bake on a silicon mat at 160℃ for 12 minutes. Allow to cool on a flat surface.

VANILL FINACIER

125g......roasted almond powder

295g......icing sugar

  75g......flour

245g......egg whites

  20g......honey

 2.5u......vanilla bean

245g......butter

Procedure:

1/ In the bowl of a stand mixer,using the paddle attachment,mix the sifted dry ingredients (roasted almond powder,icing sugar and flour) until combine.

2/ Add the egg whites and honey to the bowl, and continue mixing on low.

3/ In a pot,bring the butter to a boil with the vanilla bean. Strain the hot butgter and slowly add it to the mix. Continue mixing until homogeneous.

4/ Pour mix into a silicone mold and bake at 165℃ for 20 minutes. Allow to cool.

5/ Cut the financier using a round cutter. Place on top of the sweet dough.

WHIPPED VANILLA MASCARPONE CREAM

    6g......powder gelatin (200 bloom)

  28g......water

  96g......sugar

  96g......cream#1

288g......mascarpone

480g......cream#2

    2u......vanilla bean

Procedure:

1/ In a pot, combine the cream (96g),sugar and vanilla beans, and bring to a boil. Infuse for 30 minutes.

2/ Pour the warm infusion into a bowl, on top of the mascarpone and burr mix.

3/ Add the bloomed gelatin while burr mixing, then add the cold cream.

4/ Refrigerate for 24 hours at 4℃, then whip and pipe the mix on top of the vanilla financier using the blow torch and metal circle technique.

CARAMELIZED APPLES

1000g......apples

  250g......sugar

    30g......apple cider

    45g......butter

    18g......pectin NH

Procedure:

1/ Peel and core the apples,cut them in half and then cut each half into 6 pieces. Distribute the apples evenly in a hotel pan.

2/ In a pot, caramelize the sugar with the apple cider.

3/ Deglaze the caramel by adding the butter and whisking the mix vigarously until homogeneous.

4/ Pour the caramel onto a silicone mat.

5/ Once hardened, using a robot mixer,grind the caramel into a powder and add the pectin to it.

6/ Sprinkle the apples with the caramel powder. Cover with aluminum foil and bake at 150℃ for 30-35 minutes.

7/ Using a paddle, place each warm sliced half aplle in a silicone half sphere mold (reserve the cooking juices for later use). Refriegerate for at least 12 hours.

GOLD APPLE GLAZE

150g......apple cider

150g......cooking juice from apples

    3u......gold leaf sheets

Procedure:

1/ In a pot,bring to a boil the cooking juice from the caramelized apples together with apple cider.

2/ Allow the glaze to cool for 24 hours. Remove the hardened fat sitting at the top of the glaze.

3/ Heat the glaze to 70℃. Then, wishing gently, add the gold leaves.

4/ Using a sauce gun, glaze the caramelized apple domes.

5/ Place the galzed domes on top of the whipped mascarpone.