藍帶中級 第5週 Intermediate Pastry: Week 5

Geteau Sabrina
Contemporary Gateau made from Concentric Circles of Sponge and Strawberry Cream with Marzipan and Chocolate Finishing

草莓慕斯蛋糕 (中間是一圈圈的海綿蛋糕和草莓慕斯)

Eetremet aux Marrons
Chestnuts Mousse Encased in Sponge
栗子慕斯蛋糕

Very very expensive marrons glaces
非常昂貴的栗子

Petits-Fours Sales

Savoury Petits Fours, perfect for parties.

After class, everyone has some nice wine and starts enjoying them. Very yummy

(left to right: Bouchees, mini pizza, roulade au saumon fume, paillettes, croissants au jambon)

最適合派對的點心

食譜 Recipe: Rye Bread Perfect for Sandwiches 裸麥麵包 (簡單 Easy)

Ingredients 材料

250g rye flour 裸麥
250g strong white bread flour 高筋麵粉
5g instant yeast 乾酵母
10g salt 鹽
350g warm water 水

 Method 方法

1.混和所有材料成麵糰
2.持續拌揉至麵糰表面光滑且不黏手
3.靜置至兩倍大
4.整成球型或橢圓型
5.發酵至兩倍大
6.180度烤至棕色


1. Put all ingredients in a bowl and mix them together
2. Transfer to a working table, keep kneading the dough until it has a very smooth surface and is not sticky
3. Cover the dough with wet towel. Rest until it is double in size
4. Make the dough to any desire shape and size
5. Rest again until it is double in size
6. Dust some flour on top of dough (optional)
7. Preheat the oven at 180C and bake the bread until it's brown from the top to the bottom.

Adapted from http://www.guardian.co.uk/lifeandstyle/2010/nov/03/quick-rye-bread-recipe

藍帶中級 第4週 Intermediate Pastry: Week 4

Fraisier

Strawberry Cake

 Geteau Opera

 Layers of Genoise, Ganache, and Coffee Buttercream

食譜 Recipe: Laduree's Chocolate Macaroons 巧克力馬卡龍 (中級 intermediate )

Ingredients 材料

• 134 g confectioner’s sugar 糖粉
• 70g ground almonds 杏仁粉
• 2 egg whites 蛋白
• An appropriate filling  ( Nutella goes perfectly with chocolate macarons) 榛果巧克力醬或任何果醬
• 13g cocoa powder 可可粉

Method 做法

1. 過篩杏仁粉,可可粉,糖粉至少兩次
2. 打發蛋白至堅挺,分次加入杏仁粉,可可粉與糖粉,小心拌勻
3. 將馬卡龍擠在不沾黏的烤紙上,約十元硬幣大小
4. 室溫下靜置20分鐘,預熱烤箱180度
5. 烤10分鐘
6. 取出放涼,小心移除馬卡龍
7. 在馬卡龍中間擠上一些榛果巧克力醬或任何果醬,將2個馬卡龍黏在一起.

1.     Preheat the oven to 355°F (180°C). Line two baking trays with parchment paper.

2.     Sift confectioner’s sugar, ground almonds and cocoa powder (at least twice) 

3.     Beat the egg whites in bowl with an electric mixer at medium speed and then increase speed to high and continue to beat until the whites just hold stiff, glossy peaks.

4.    Quickly and carefully add the mixed almond, sugar and cocoa powder. (Meringue will deflate.)

5.    With a wooden spoon, mix from the center of the bowl outwards, turning the bowl as you go. You want to achieve a smooth, lightly colored mixture.

6.    Spoon batter into a piping bag with a 1/4-inch round tip. If you don’t have a piping bag, use a plastic freezer bag, pressing out excess air. Snip off one corner to create a 1/4-inch opening. Pipe inch-wide macaroons onto the baking trays, about 1-1/2 inches apart. You should have peaked mounds of batter, about the size of a chocolate kiss.

7.    Cook for eight to nine minutes, leaving the door of the oven slightly ajar.

8.    Remove the macaroons from the oven. Cool completely on racks, about 30 minutes.

9.    Carefully peel macaroons from parchment; they are fragile. Sandwich a thin layer of fillings between two macaroons—Nutella, jam or whipped cream. The two bottoms face the filling.

10.  If you can, leave the finished macaroons in the refrigerator for 24 hours. This allows the flavors and texture to develop and intensify.

Adapted from http://www.thenibble.com/reviews/Main/cookies/cookies2/laduree-macaroon-recipe2.asp

藍帶中級 第3週 Intermediate Pastry: Week 3

Engadiner Nuss Torte (Walnut tart 核桃塔)

Focaccia

Pain de Seigle (Rye Bread 裸麥麵包)

Four Strand Plait 辮子麵包

Breafast bread enrich with milk, butter and egg 含豐富奶油與牛奶,非常柔軟

食譜 Recipe: Lemon Macaroons 檸檬馬卡龍 (中級 intermediate )

Lemon Macaroons 檸檬馬卡龍

Ingredients 材料

·         2 free-range egg whites, at room temperature 室溫下2個蛋白

·         40g caster sugar 白糖

·         110g icing sugar 糖粉

·         60g ground almonds 杏仁粉

·          1 lemon, finely grated zest only 檸檬皮

·         few drops yellow food colouring 黃色食用色素

      Any kind of jam for filling  果醬

Method 做法

1. 過篩杏仁粉,糖粉至少兩次
2. 打發蛋白與白糖,至蛋白霜堅挺,分次加入杏仁粉與糖粉,小心拌勻
3. 加入黃色食用色素,稍微攪拌
4. 將馬卡龍擠在不沾黏的烤紙上,約十元硬幣大小
5. 室溫下靜置20分鐘,預熱烤箱180度
6. 在馬卡龍表面撒上檸檬皮
7. 烤10-15分鐘
8. 取出放涼,小心移除馬卡龍
9. 在馬卡龍中間擠上一些果醬,將2個馬卡龍黏在一起.

1. Whisk the egg whites in a clean bowl until stiff peaks form when the whisk is removed. Gradually whisk in the caster sugar, a spoonful at a time, until thick and glossy.
2. Sift the icing sugar and ground almonds into a bowl, then stir in the lemon zest and juice and a few drops of yellow food colouring. Fold in a third of the egg whites, then gradually fold in the remainder. Try not to overmix the batter - it should be smooth and glossy and when the spatula is lifted above the bowl, the mixture should fall back down in ribbons.
3. Spoon the macaroon mixture into a piping bag, and pipe macaroon fingers about 5cm/2in long onto the baking paper, spacing them well apart. (You will need two fingers for each macaroon, so make sure you have an even number.) Set the macaroons aside at room temperature for about 20 minutes, or until a skin forms on top and the mixture doesn't stick to your finger when  touched. Meanwhile, preheat the oven to 180C/360F/gas 4.
4. Bake the macaroons in the oven for 10-15 minutes, or until the macaroons have risen slightly (there should be a thin, frilled edge around the bottom, called 'feet') and are beginning to firm up. Remove from the oven and set aside to cool on the baking sheet. When cooled, carefully peel the macaroons away from the baking parchment. If they stick to the sheet, lightly wet the bottom of the parchment with water and they should come away easier.
5. To serve, spoon any jam you perfer into a piping bag. Pipe a line of jam along one macaroon half, then sprinkle over a little bit of popping candy and sandwich with another macaroon half. Serve immediately.

Adapted from http://www.bbc.co.uk/food/recipes/explodinglemonmacaro_93818

藍帶中級 第2週 Intermediate Pastry: Week 2

Pain au Chocolate 巧克力可頌

This is one of my favorite baked goods. Although it's wuite diffivult to find in Taiwan, it's relatively easy to find in Paris.
When try it, you can taste the rich dark chocolate and creamy french butter.
這是我的最愛,中間是苦甜巧克力被層層奶油酥皮包起來.
食用時稍微加熱,巧克力會融化,奶油酥皮會散發出濃濃的法式奶油香味

Danish 丹麥麵包

There are many different shape and designs of danish dough filled with almond cream and decoreted with nuts and poached fruit.
各式各樣的丹麥麵包,中間有杏仁餡,堅果,與糖漬水果.

Confectionery 糖果