Recetas En Ingles
Páginas: 16 (3935 palabras)
Publicado: 2 de noviembre de 2012
Page 44:
Dreamy sweets!
Magazine style Recipe Part 3
Ribon Girl!
Sakai Ayaka-chan’s Request.
Chestnutty Mont Blanc.
Full of chestnut cream, to finish a chestnut glace, a nutty cake with autumn colours.
With a smart square shape, its stylishness doubles.
Page 45:
Ingredients (Makes 6)
Financier Pastry
Butter – 60 grams (about)
Almond Powder – 24 g
Hazelnut Powder – 8g
Plain flour –10 g
Egg Whites – 48 grams (about 2 eggs worth)
Granulated sugar – 56 g
Vanilla Essence – a little
If you can’t get hazelnut powder, using 32 grams of almond powder is OK too.
Foundations of Financier Pastry
Mont Blanc:s foundations are a cookie base, meringue, or sponge, there are various varities in stores. But this time we are going to use a traditional Financier baked pastry base.Almond powder and a browned butter make a wonderfully fragrant and moist delicious dough.
Cake tin and special Tools to use.
For more information about tools see pages 62 – 63.
Paper piping bags – 2.
A nozzle attachment for making Mont Blanc.
A 1 cm diameter nozzle attachment.
Silicone baking tray with rectangular molds.
But if you don’t have that then a pudding cup (a dariole) is OK too.
< -for use with the Chestnut mont blanc cream (the one with little holes)
For use with the whipped cream, a 1 centimeter diameter round nozzle.
Whipped Cream
Fresh Cream (Double Cream) – 250 cc (ml)
Granulated Sugar – 40g
Vanilla Essence - a little.
Chestnut Cream – Decoration
Marron Paste – 200 g
Marron Cream – 200g (cl)
Glaized Marrons
(powdered sugar) – a suitable amount.(idek, I haven’t seen half of these ingredients in England, let alone the baking wastelands of Japan. But Japan loves chestnut flavored desserts which is why Mont Blanc is so popular here. - Anna)
Right is the Marron paste, left is the marron cream. You can find them in specialist ingredients shops!
Design Discussion
What kind of Mont Blanc design will be good, Ayaka-chan?
1. Before making it,she discussed the design with Chef Aoki.
2. She drew various designs, and decided upon a stylish cylindrical design.
Preparations
The eggs and the butter should be at room temperature.
Preheat the oven to 170 degrees (again, maybe set it to 180 – 190)
Page 46:
A Chestnutty Mont Blanc
Making the Financier Pastry.
First measure out the ingredients.
1. Measure out the almond powder,flour and hazelnut powder into a bowl.
2. Mix them together well with a spoon.
3. Sieve the powder.
With a tapping rhythm.
4. Measure out the butter and put it into a pan.
5. Measure out the granulated sugar.
6. Separate out the egg yolks and egg whites. Measure the egg whites.
If you are careful it will be OK!
7. Add the vanilla essence to the egg whites,
After this all the measuring isdone.
Making the browned butter.
8. Heat up the butter in the pan, stir it well with a spoon.
9. Stir it without resting, and once it becomes a caramel colour and gives off an aroma, take it off the heat.
You can smell it.
It smells like caramel.
Aoki’s advice.
A point about the Financier’s browned butter. When the butter first melts, it becomes transparent, gradually the colour willchange. Once it becomes a caramel or hazelnut colour, and starts to give off a fragrance, take it off the heat.
10. Using a sieve, measure out 48 grams.
Page 47:
When it’s done the colour should look like this.
11. The browned butter is done.
12. Whisk the egg whites.
Aoki’s Advice.
This time we are not making a meringue, It isn’t necessary for it to be completely fluffy. Once it has becomewhiteish, the eggs are properly whisked and that’s enough.
Snap your wrists like this
13. Add the granulated sugar, and mix thoroughly.
14. After a while add the powder mixture.
Mix it slowly and with big motions.
15. Add the browned butter.
16. Whilst whisking turn the bowl, and stir with big motions. Lift up the dough and if it’s sticky then it’s OK.
If it’s sticky then it’s done.
17. The...
Dreamy sweets!
Magazine style Recipe Part 3
Ribon Girl!
Sakai Ayaka-chan’s Request.
Chestnutty Mont Blanc.
Full of chestnut cream, to finish a chestnut glace, a nutty cake with autumn colours.
With a smart square shape, its stylishness doubles.
Page 45:
Ingredients (Makes 6)
Financier Pastry
Butter – 60 grams (about)
Almond Powder – 24 g
Hazelnut Powder – 8g
Plain flour –10 g
Egg Whites – 48 grams (about 2 eggs worth)
Granulated sugar – 56 g
Vanilla Essence – a little
If you can’t get hazelnut powder, using 32 grams of almond powder is OK too.
Foundations of Financier Pastry
Mont Blanc:s foundations are a cookie base, meringue, or sponge, there are various varities in stores. But this time we are going to use a traditional Financier baked pastry base.Almond powder and a browned butter make a wonderfully fragrant and moist delicious dough.
Cake tin and special Tools to use.
For more information about tools see pages 62 – 63.
Paper piping bags – 2.
A nozzle attachment for making Mont Blanc.
A 1 cm diameter nozzle attachment.
Silicone baking tray with rectangular molds.
But if you don’t have that then a pudding cup (a dariole) is OK too.
< -for use with the Chestnut mont blanc cream (the one with little holes)
For use with the whipped cream, a 1 centimeter diameter round nozzle.
Whipped Cream
Fresh Cream (Double Cream) – 250 cc (ml)
Granulated Sugar – 40g
Vanilla Essence - a little.
Chestnut Cream – Decoration
Marron Paste – 200 g
Marron Cream – 200g (cl)
Glaized Marrons
(powdered sugar) – a suitable amount.(idek, I haven’t seen half of these ingredients in England, let alone the baking wastelands of Japan. But Japan loves chestnut flavored desserts which is why Mont Blanc is so popular here. - Anna)
Right is the Marron paste, left is the marron cream. You can find them in specialist ingredients shops!
Design Discussion
What kind of Mont Blanc design will be good, Ayaka-chan?
1. Before making it,she discussed the design with Chef Aoki.
2. She drew various designs, and decided upon a stylish cylindrical design.
Preparations
The eggs and the butter should be at room temperature.
Preheat the oven to 170 degrees (again, maybe set it to 180 – 190)
Page 46:
A Chestnutty Mont Blanc
Making the Financier Pastry.
First measure out the ingredients.
1. Measure out the almond powder,flour and hazelnut powder into a bowl.
2. Mix them together well with a spoon.
3. Sieve the powder.
With a tapping rhythm.
4. Measure out the butter and put it into a pan.
5. Measure out the granulated sugar.
6. Separate out the egg yolks and egg whites. Measure the egg whites.
If you are careful it will be OK!
7. Add the vanilla essence to the egg whites,
After this all the measuring isdone.
Making the browned butter.
8. Heat up the butter in the pan, stir it well with a spoon.
9. Stir it without resting, and once it becomes a caramel colour and gives off an aroma, take it off the heat.
You can smell it.
It smells like caramel.
Aoki’s advice.
A point about the Financier’s browned butter. When the butter first melts, it becomes transparent, gradually the colour willchange. Once it becomes a caramel or hazelnut colour, and starts to give off a fragrance, take it off the heat.
10. Using a sieve, measure out 48 grams.
Page 47:
When it’s done the colour should look like this.
11. The browned butter is done.
12. Whisk the egg whites.
Aoki’s Advice.
This time we are not making a meringue, It isn’t necessary for it to be completely fluffy. Once it has becomewhiteish, the eggs are properly whisked and that’s enough.
Snap your wrists like this
13. Add the granulated sugar, and mix thoroughly.
14. After a while add the powder mixture.
Mix it slowly and with big motions.
15. Add the browned butter.
16. Whilst whisking turn the bowl, and stir with big motions. Lift up the dough and if it’s sticky then it’s OK.
If it’s sticky then it’s done.
17. The...
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