

Recipes 食譜
Ingredients 成分
For the pastry 酥餅
• 260 grams Sifted flour 篩過的麵粉
• 60 grams Icing sugar 糖粉
• 160 grams Butter 牛油
• 20 grams Sugar 糖
• 2 piece Egg 雞蛋
For the sabayon 沙巴翁餡料
• 2 piece Egg yolk 蛋黃
• 1 piece Whole egg 全蛋
• 40 grams Sugar 糖
• 80 grams Manjari, 64% chocolate Manjari,64% 可可
• 100 grams Cream 忌廉
Method 做法
- Sift flour and icing sugar together. 將麵粉及糖粉一同篩過
- Paddle together the flour, icing sugar and the butter, adding the butter piece by piece. 將麵粉、糖粉和牛油攪在一起(牛油要逐片加入)
- Add eggs one at a time. 逐隻加入雞蛋
- Roll to number 2.5. 將酥餅滾成2.5mm厚
- Bake covered for 30 minutes at 170 degrees, fan one in a twenty centimetre tart shell. Remove the rice cover and bake for a further 10-12 minutes. 以 170度焗30分鐘,扇入20厘米的底模中,再焗10-12分鐘
- Boil the cream and make a ganache with the chocolate. 將忌廉煮沸,然後加入巧克力做成朱古力醬。
- Whip egg and egg yolks together with the sugar until it is quadrupled in size and holding a stiff peak. 將雞蛋、蛋黃和糖一起打發,直至體積是原來的四倍和企身。
- Fold the sabayon into the chocolate and fill the tart shell with 240g of mix. 將沙巴翁加入朱古力醬中,並將240克的混合物倒進餅底中。
- Bake at 170 degrees, fan two for 8 minutes. 放進焗爐以 170度焗8 分鐘
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