继续AG的鸟语原版~
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.
下图挨个戳戳试试，没准也有配方
