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

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

    80 grams Manjari, 64% chocolate Manjari64% 可可

  • 100 grams Cream 忌廉

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Method 做法

  1. Sift flour and icing sugar together. 將麵粉及糖粉一同篩過
  2. 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)
  3. Add eggs one at a time. 逐隻加入雞蛋
  4. Roll to number 2.5. 將酥餅滾成2.5mm
  5. 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. 170度焗30分鐘,扇入20厘米的底模中,再焗10-12分鐘
  6. 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。
  7. 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。
  8. 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。
  9. Bake at 170 degrees, fan two for 8 minutes. 放進焗爐以 170度焗8 分鐘

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