Book <Pâtisserie> from William Curley and Suzue Curley. Published in the middle of 14 years, author William Curley is from Scotland and has worked in many Michelin restaurants. He has also worked as an apprentice in many of the most famous West Point chefs, such as Pierre Koffmann, Raymond Blanc, Marco Pierre White, etc. When William was 27, he began to be the chef at The Savory, where he met his wife Suzue. Suzue is from Osaka, Japan. She went to the Blue Ribbon training before 1996, so the book contains many Japanese-style French desserts. The preface to this book is written by Pierre Herme. This spectrum visual inspection is the simplest one in this book. The book contains many Japanese elements, such as matcha, red beans, perilla, soy flour, miso, roasted tea and the like. I personally like it very much. However, the author's use of this formula is really much larger than the actual amount, so I have made a little adjustment to reduce waste, specifically in the tips. I did not do well, mainly want to share the mold required by hhhh: semi-circular silicone mold with a diameter of 7cm. 6-hole semi-circular silicone mold with a diameter of 4cm. 12-hole mousse ring with a diameter of 7cm and a diameter of 5cm.
First make red bean Crème. If the red bean paste is red bean, remember to break it first. 1. The gelatin is soft, the whipped cream is sent to 6 minutes, and the red bean paste is sifted (I have a sieve) 2. The gelatin is heated to the liquid in the microwave, poured into the red bean paste, and stirred evenly. Stir the cream evenly 4. Squeeze the red bean cream into a small-diameter semi-circular silicone mold and squeeze 6 pieces. 5. Scrape the surface with a spatula. 6. Freeze for 2 hours.
Do the pain de gène during the freezing period. 1. Preheat the oven 190C or 375F. Melt the butter. 2. Put whole eggs, egg yolks, almond powder and powdered sugar in a large bowl and stir until the color is light, about 10-12 minutes. 3. Mix the low powder into the large bowl of the egg yolk paste and mix well. 4. The protein is sent to dryness, and the white sugar is added in portions. 5. Dig a third of the egg yolk paste and butter and mix well. Pour the butter mixture back into the remaining egg yolk paste and mix well. 6. Pour in the meringue and mix well. 7. Spread the batter evenly on a 30*40cm silicone mat with a spatula. 8. Bake for 12-15 minutes. 9. After cooling, cut 6 pieces of cake each with a mousse roll of 7 cm in diameter and 5 cm in diameter.
Do simple syrup. 1. Put water, sugar, lemon peel and matcha powder in a small pot. The vanilla pods are placed in a small pot and the shells are put together. 2. Boil for 2-3 minutes. cool down
Make matcha mousse. 1. Take 150ml of whipped cream into a milk pot and bring to a boil. Turn off the heat. Put the matcha tea or tea bag, mix well, cover with plastic wrap and put it for an hour. 2. Cut the white chocolate into a large bowl. Mix the matcha powder and boiling water evenly. Gillin soaked in water. 3. Beat the remaining 140ml of whipped cream for 6 minutes. 4. Filter the matcha cream and take the tea bag directly with the tea bag. Add a mixture of matcha and water to the matcha cream and cook until it boils. Turn off the heat. 5. Stir the egg yolks and sugar until the color is lighter. 6. Pour half of the cream mixture into the egg yolk paste, stir well, then pour back into the remaining cream mixture. Cook to 82-84C (or 180-183C) until the liquid covers the back of the spoon. 7. Turn off the heat and put in the gelatin to let it melt. 8. Pour the mixed liquid into the large bowl of white chocolate and stir with the egg until the chocolate is completely melted. Let cool. 9. After cooling, pour in the cream and mix well.
1. Dip 6 small pieces of cake in a small syrup for about five seconds in advance. After taking out, blot the surface water and put a layer of bean paste on each cake piece. Don't put too much. 2. Take out the red bean creme and release the mold. 3. Take a large spoonful of Matcha Mousse and pour it into a large diameter semi-circular silicone mold. Use a small scraper to wipe the mousse solution over the entire semicircle. Put a frozen red bean creme in each side with the arc facing down. 4. Align the cake pieces on the red bean creme, with the bean paste facing down. 5. Pour in more Matcha Mousse to full mold. Scrape the surface with a spatula. 6. Freeze for more than 4 hours.
Make a noodle during freezing. 1. The gelatin is soaked in softness. Matcha powder is mixed with boiling water evenly. 2. Put water, sugar, glucose syrup, and matcha liquid in a small pot and boil to 103C (or 218C). Turn off the fire. 3. Add whipped cream and gelatin and mix well. 4. Pour in white chocolate and stir until melted. 5. Put in a vacuum container for use and refrigerate (can be placed for four days).
Make caramelized almonds during freezing. 1. Place the almonds in a small pot and heat for a while on a small fire. 2. Put water and sugar in another small pot and cook until 118C (244F). Pour the liquid into a pot with almonds, then heat over medium heat until dark brown, stirring constantly. Turn off the heat, add butter and mix well. 3. Let cool.
Make a chocolate ring. I have this wood, but it is still a practice. 1. Dip 6 red beans into the melted chocolate and cool. 2. Cut the plastic sheet into a 4*16cm rectangle. After melting the chocolate, squeeze three straight lines on it. Connect the three parallel lines at one end with chocolate sauce. 3. Circle the plastic sheet, the chocolate thread inside the plastic ring, and then make sure that the ends of the parallel lines are just connected together. 4. Place the plastic ring in a 5 cm diameter mousse roll. Remove after cooling and solidification. 5. Finally, decorate the chocolate ring at the center of the cake and place the red beans on the joint.
Finally, the decoration is like this.
Assembly. 1. Apply the previous matcha simple syrup to the baking surface of the large-diameter cake piece and apply more. Place it on the grid. 2. Remove the mousse cake, release it, and align it over the cake piece. 3. Reheat the previously used liquid for the shower and then cool to 30C (86F). 4. Pour the liquid onto the mousse cake. Transfer the cake to a plate or other container for 10 minutes after being placed in the rack for free (not frozen) and continue to refrigerate for 2 hours. 5. Take it out when you eat it, decorate it with a caramelized almond at the bottom of the cake. Then put a chocolate ring in the center of the cake and press a chocolate red bean on the chocolate ring. 6. Decorate with silver foil paper. 7. Complete
The amount of the original side is much larger than the actual amount, so I made adjustments. 1. Red bean creme I wrote one third of the original party. 2. The amount of dripping is also written by one third of the original. 3. Simple syrup I wrote one-half of the original. About fine white sugar. You can put ordinary white sugar into the cooking machine to mix fine, but do not turn into powder. All the sugar in the book is white sugar. Although I bought the caster sugar, I still use the ordinary white sugar. Step 5: 3. After pouring a spoonful of Matcha Mousse, you can put it in the frozen and let it solidify for ten minutes, then take it out and put it into the red bean creme, which is easier to shape. I have a refrigerator to solidify, the result is that the red bean creme is too close to the top, and it is still awkward. About the noodles, my face was still slightly diluted when it was cooled to 30 degrees, so I let it cool again.