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巴黎Pierre Hermé配方——冲绳黑糖杏子挞

Okinawa brown sugar apricot tart puffs

巴黎Pierre Hermé配方——冲绳黑糖杏子挞
巴黎Pierre Hermé配方——冲绳黑糖杏子挞
巴黎Pierre Hermé配方——冲绳黑糖杏子挞

Pierre Hermé (below) in Paris Pierre Hermé (below) Okinawa brown sugar apricot tart, two shape versions, 24CM and 7CM, the recipe is exactly the same, but the size is different, if you want to try this very flavorful French sweet, and you can't go to PH's store to taste it for the time being, then you might as well make your own according to the recipe released by the editor~

巴黎Pierre Hermé配方——冲绳黑糖杏子挞
巴黎Pierre Hermé配方——冲绳黑糖杏子挞
巴黎Pierre Hermé配方——冲绳黑糖杏子挞
巴黎Pierre Hermé配方——冲绳黑糖杏子挞
巴黎Pierre Hermé配方——冲绳黑糖杏子挞
巴黎Pierre Hermé配方——冲绳黑糖杏子挞
巴黎Pierre Hermé配方——冲绳黑糖杏子挞
巴黎Pierre Hermé配方——冲绳黑糖杏子挞
巴黎Pierre Hermé配方——冲绳黑糖杏子挞

Okinawa brown sugar apricot tart

By Pierre Hermé (Paris)

巴黎Pierre Hermé配方——冲绳黑糖杏子挞

Okinawa brown sugar mascarpone cream (1 day in advance)【258g】

100 g ...... 30% cream

20 g ...... yolk

35 g ...... Okinawa brown sugar

3 g ...... Gelatin tablets (1.5 tablets)

100 g ...... Mascapone cheese

Make:

1. Soak the gelatin tablets in ice water for about 20 minutes until they soften.

2. Whip the egg yolk and caster sugar until white, and melt the sugar.

3. Boil the cream, pour in the egg yolk and caster sugar from "Step 2", mix well, pour back into the pot, continue to stir and heat to 85°C to make "English milk sauce".

4. Add the gelatin to the mixture, pour it into a basin, and refrigerate it overnight (12 hours) with plastic wrap veneer.

5. Beat the mascarpone cheese in a blender, add it to the "Step 4" English sauce that has been refrigerated overnight and mix well.

6. Use it immediately.

Brest Chabriel tart shell [508.5g]

250 g ...... T45 flour

190 g ...... Butter (softened at room temperature)

5 g ...... Sea Salt (Guélande)

3.5 g ...... powdered sugar

10 g ...... yolk

50 g ...... Whole milk (room temperature)

Make:

1. Sift the flour.

2. Put the butter into a blender and beat it with a flat paddle/K paddle to soften, add sea salt and powdered sugar and stir, then add the egg yolk and milk and stir well.

3. Add the flour and stir until the dough is formed.

4. Wrap in plastic wrap and refrigerate for 2 hours.

5. Preheat the oven to 170°C.

6. Take out the refrigerated dough, roll it into thin slices, cut it and spread it into a tart mold with a diameter of 24CM (if you make a regular tart, use a tart mold with a diameter of 7CM instead), and poke a few small holes at the bottom with a bamboo skewer or fork, and put it back in the refrigerator to relax for about 30 minutes.

7. Spread a piece of baking paper into the tart crust of this tart shell, put in the baked beans, bake for 20 minutes, then take out the baking beans and baking paper, and continue to bake in the oven for 10 minutes (you can also put it directly on the silicone baking mat with breathable mesh, so you don't need to bake the beans).

Custar【215.5g】

125 g ...... whole milk

0.5 ...... Vanilla pods

30 g ...... powdered sugar

30 g ...... yolk

15 g ...... Cornstarch/cream powder

15 g ...... Butter (softened at room temperature)

Make:

1. Mix the milk with the vanilla pods that have been cut and scraped to boil, soak from heat for 20 minutes and then filter.

2. Mix the powdered sugar with the egg yolk and stir well, add the starch and mix well, pour 1/3 of the "Step 1" hot milk into it and mix well, and then pour it back into the remaining milk in the pot.

3. Stir again and bring to a boil for 2 minutes, then pour into a salad bowl and cool down quickly on ice.

4. When the temperature drops to 60°C, add the butter cut into small pieces and mix well, then cover with plastic wrap veneer and refrigerate.

Okinawa brown sugar almond cream filling【181g】

35 g ...... Almond flour

35 g ...... Butter (softened)

45 g ...... Okinawa brown sugar

20 g ...... Whole eggs

3 g ...... cornstarch

40 g ...... Custard (Recipe ↑)

3 g ...... 40° dark rum

Make:

1. Pour the almond flour on a baking sheet lined with baking paper, flatten, bake in the oven at 180°C for about 18 minutes, and let it cool at room temperature after baking.

2. Whip the softened butter and almond flour in a blender, then add the other ingredients one by one and stir well.

Finger cake cake 【205g】

70 g ...... protein

45 g ...... Caster sugar

40 g ...... yolk

25 g ...... Cake flour

25 g ...... potato starch

Make:

1. Preheat the oven to 230°C.

2. Mix the flour with starch and sift it.

3. Beat the egg whites and caster sugar until they are firm, add the egg yolks, stir gently, and mix the sifted powder in "Step 2" and mix well.

4. Put the batter into a piping bag, squeeze the spiral circle on the round baking oil paper on the baking tray with the No. 7 round flower nozzle, and then bake in the oven for 6 minutes.

5. Let it cool at room temperature after baking.

Okinawa brown sugar water【40g】

25 g ...... Okinawa brown sugar

15 g ...... mineral water

Make:

1. Boil the brown sugar and water, filter and refrigerate.

Okinawa brown sugar almond slices【72g】

50 g ...... Almond slices

10 g ...... Okinawa brown sugar water

12 g ...... Okinawa brown sugar

Make:

1. Mix the almond slices with brown sugar syrup and brown sugar, spread loosely on a baking sheet covered with silicone baking mats, and bake in the oven at 160°C for about 18 minutes.

2. After baking, let it cool at room temperature.

Assembling & Decorating

1000 g ...... apricot

60 g ...... Okinawa brown sugar

110 g ...... Apricots

Appropriate amount of grams...... Apricot jam / apricot peach jam

Make:

1. Squeeze 150 grams of "Okinawa brown sugar almond cream filling" into the tart shell with a No. 12 flower mouth, put in 110 grams of preserved apricots cut into small pieces, sprinkle 60 grams of Okinawa brown sugar and 50 grams of spoon cake.

2. Cut the fresh apricots into two cloves, place them upright on the tart, position them as firmly as possible, and then put them in the refrigerator for 1 hour.

3. Bake in an oven preheated to 160°C for about 45 minutes, and cool at room temperature after cooking.

4. Brush the apricot jam on the roasted apricots on the tart.

5. Sprinkle "Okinawa brown sugar almond slices" on the edge of the surface.

6. Scoop the "Okinawa brown sugar mascarpone cream" into an "olive-shaped" spoon and place it on the tart.

巴黎Pierre Hermé配方——冲绳黑糖杏子挞
巴黎Pierre Hermé配方——冲绳黑糖杏子挞

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