Vol De Nuit 午夜飞行

All about chestnut

with 14 comments

上次说要清理材料,先消灭了一大罐栗子泥。
我爱吃栗子,尤其是糖炒栗子,香香甜甜,暖暖的拿在手上,边剥边吃,到最后两手都是黑黑的。不过很多年手都没有机会黑过了,怀念那种感觉。
Mont Blanc是吃不到糖炒栗子时,最爱吃的栗子甜点。上次做樱花甜点剩下的meringue,正好可以用。中间挤上vanilla chestnut cream,外面用很多小孔的花嘴堆上chestnut vermicelli.

chestnut soufflé是我一直想做的,简单,也很快能做好。不过觉得栗子味道不够浓,好希望能满嘴都是栗子香。

最后一点栗子泥都做到Mousse aux châtaignes里了,消耗掉一部分蛋白。另外还做了Raspberry swirl brownie,把零碎的cream cheese,butter也都用掉。
三个甜点尝下来,还是Mont Blanc最好吃,栗子味最浓,跟栗子最搭配的味道是vanilla和brandy。
这次处理库存比较满意,把想做的甜点做了,东西也消耗掉了。

和大家说声对不起,这几天网络有问题,网页一直打不开,就算能打开也要等很长很长的时间,今天总算正常了,赶快把食谱打上来。

Mousse aux châtaignes    栗子慕斯                      (adapted from Saveur magazine)

2个 蛋白
240ml 鲜奶油
160g 栗子泥
55g 糖
1tbsp+1tsp 水
5g 吉利丁
1/2tsp Vanilla extract

1. 鲜奶油打发到湿性发泡,放入冰箱。
2. 小锅里倒入水和糖,煮沸,当温度到达220°F开始打发蛋白,等温度升到240°F,边打发边倒入糖浆(糖浆不要倒到搅拌头上),继续打发直到蛋白摸起来温温的。
3. 吉利丁用冷水泡5分钟,小火煮融,拌入栗子泥和vanilla.
4. 拌入打好的蛋白和鲜奶油,倒入模子冷藏6小时以上。

Raspberry Swirl Brownies                   (Recipe adapted from Here)

4oz 无盐奶油
3/4cup 糖
3/4cup 可可粉
1/4tsp 盐
1/2tsp Vanilla
2个 鸡蛋
1/2cup 面粉
1/2tsp 速溶咖啡

2oz cream cheese 室温
半个蛋白
1/4cup raspberry jam

1. 烤箱预热325°F,8"烤盘铺纸。
2. 打发蛋白和cream cheese,约2分钟。
3. 融化奶油,加入可可粉,糖和盐,搅拌均匀。稍微放凉到面糊温温的。
4. 倒入香草和咖啡,加一个鸡蛋,拌匀后加另一个。面糊完全均匀后倒入面粉,拌到完全看不到面粉后,再搅拌30秒。倒入烤盘。
5. 把1/3的cheese糊,舀到面糊表面,剩下的和raspberry jam混合,再舀到面糊表面,用牙签划出花纹。
6. 放入烤箱,烤到面糊用竹签插入略带面糊,有点湿润,约25分钟。
 

 

Mousse aux châtaignes                     (adapted from Saveur magazine)

2 egg whites
240ml whipping cream
160g chestnuts puree
55g sugar
1tbsp+1tsp water
5g gelatine
1/2tsp vanilla extract

1. Whip the cream until soft peaks and refrigerate until ready to use.
2. Combine the sugar and water and bring to the boil, when the temperature reaches 220°F, start whipping the egg whites, and when the syrup reaches 240°F, pour it slowly over the egg whites and mix until barely warm to touch.
3. Sprinkle the gelatin over the cold water and let soften for 5 mins, melt over low heat.  Incoporate to the chestnuts puree and vanilla.
4. Fold in the egg whites and whipped cream. Divide between the molds and chill for 6 hours.

Raspberry Swirl Brownies                                  (Recipe adapted from Here)

brownie batter:
4 oz unsalted butter
3/4cup sugar
3/4cup unsweetened cocoa powder
1/4tsp salt
1/2tsp vanilla extract
2 large eggs
1/2cup flour
1/2tsp instant coffee

swirl:
2oz cream cheese, room temperature
1/2 egg white
1/4cup raspberry jam

1. Preheat the oven to 325°F. Line 8" square baking pan with parchment paper.
2. For swirl: Beat cream cheese with egg white, until light and creamy. Set aside.
3. For brownie: Place butter in a saucepan and heat until the butter is just melted. Add the cocoa, sugar and salt, stirring, until everything is combined, smooth, and warm to the touch. Set aside briefly until the mixture is only warm, not hot.
4. Stir in the vanilla and coffee with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, stir for another 30 seconds. Spread evenly in the pan.
5. Dollop about one third of the cream cheese mixture over the batter. Stir the raspberry jam into the remaining cream cheese mixture, then dollop that over the batter in blobs. Use a toothpick or knife to swirl the cream cheese/raspberry mix through the brownie batter.
6. Bake until a toothpick plunged into the center emerges slightly moist with batter (not completely dry), 25 minutes. Let cool completely on a rack.

Written by Faye

February 29, 2008 at 2:01 am

Posted in Pâtisserie

14 Responses

Subscribe to comments with RSS.

  1. Mmm…can\’t wait to have the recipe from you and try to make the
    chestnut souffle. I\’ve been thinking of making since saw the chestnut
    cake in Fion\’s space.

    simon n doreen

    February 29, 2008 at 7:58 am

  2. 最喜欢第一个,最后一个也喜欢,我现在都很少做了自己吃。

    lorraine

    February 29, 2008 at 8:25 am

  3. 我也最喜欢1!好漂亮!
    我正在发酵creme fraiche,明天也烤点meringue配樱花^^

    Kaiyu

    February 29, 2008 at 11:03 am

  4. 看着美味,坐等食谱:)
    很牛很牛的“煮妇”论坛,哈哈,叫着玩儿的!

    Shange

    March 1, 2008 at 3:21 am

  5. vanilla chestnut 多么美好的配搭,vermicelli的形态可以再优雅一点吗?直接堆上去有点勉强的感觉.你看,她们给胖胖的meringue压得在喊救命喇.

    治安佬

    March 1, 2008 at 1:59 pm

  6. 我喜欢最后款甜点微微翘起的巧克力花瓣.
    曾经在你"华丽丽的蛋糕"里留过言想加你MSN呢.
    我的是lovefion@hotmail.com

    Fion

    March 2, 2008 at 7:47 pm

  7. doreen: Too bad:( the chestnut souffle turns out did not have as much chestnut flavour as I expected, I will post when I have a better recipe.
    Lorraine: 是啊,现在和你订蛋糕的人太多了,来不及呢^^
    宝: 等你下次做好给我看~~
    singer: 我知道你是在开玩笑啦:)
    Giano: 嗯,我挤得不够好看,因为是自己吃的,就没敢挤太多,chestnut vermicelli要多一点会更漂亮。
    Fion: 不好意思,没看到你之前的留言,MSN已经加好了。

    faye

    March 3, 2008 at 11:54 pm

  8. 简直不可思议到难以置信。。。。。。
    Faye。。。
    你也过着太 甜美 的生活了。。。
    好羡慕。。。^o^*

    Queena

    March 5, 2008 at 6:51 am

  9. hi faye,第一次来到这里,你好厉害呀! 我也是超喜欢栗子的甜品,可以给你一点建议吗,可以尝试在栗子蓉里加点kirsch,效果是意想不到的,高兴认识你,希望你也能到我的blog看看,给我一点意见。

    Faye

    March 12, 2008 at 11:36 pm

  10. 呵呵,感觉好像在和自己说话一样^^
    下次我会试试加kirsch,不知会是什么味道。
    pastry chef啊,我都没想过的职业。这段时间很忙,过段时间一定会去你那里认真看的。
     

    faye

    March 15, 2008 at 3:27 am

  11. 好久没来了…一来就这么多的惊喜…网上也很久不见你…给你留了言没有回我呢…不过我估计你肯定很忙…忙着工作…忙着生活…还要忙着做这么多好吃的甜点…^.^…看到这个Raspberry Swirl Brownies…看着名字就觉得会好吃…所以决定要偷学一几………^.^……

    Cat

    March 18, 2008 at 11:00 pm

  12.  喜欢栗子味道的甜点~还有巧克力花瓣

    我是艾艾

    June 5, 2008 at 9:36 am

  13. Mont Blanc怎么做?

    Joy

    July 20, 2008 at 1:56 am

  14. 好美~

    MAGGIE

    May 28, 2009 at 8:37 am


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: