IMG_8290as faeez labelled this a “must-try” dessert, i so echo her
faeez 把这巧克力塔立为“必试” 甜点。。 偶绝对赞同。。挺她

Recipe adapted from BitterSweetSpicy

chocolate sable dough
175g all-purpose/plain flour
5g almond meal
15g cocoa powder
110g unsalted butter, cubed
2 pinches table salt
4g baking powder
75g pure confectioners’ / icing sugar, sifted
1 egg (50-55g)

salted caramel sauce
33g granulated sugar
45g salted butter, cubed * i used unsalted butter but kept same amount of salt
60ml heavy cream * i used whipping cream
1/2 tsp salt

nutella ganache
100g dark chocolate pieces * i used 60g
40g nutella * i used 80g
125ml heavy cream *i used whipping cream

finishing
whole hazelnuts (toasted & chopped) 

IMG_8292食谱

巧克力奶油酥面团
面粉 165克
杏仁粉 5克
可可粉 15克
无盐黄油 110克,切丁
盐 2搓
泡打粉 4克
糖霜 75克,过筛
鸡蛋 1颗(50-55克)

盐渍焦糖
糖 33克
带盐黄油 45克,切丁*我用了无盐黄油,盐的份量不变
重奶油 60毫升 *我用淡奶油
盐 1/2小匙

榛果巧克力淋面酱
黑巧克力 100克*我用了 60克
榛子巧克力酱 (nutella) 40克 *我用了 80克
重奶油 125毫升 *我用了淡奶油

收尾
榛子果仁  (烤热、切碎)

Directions/做法

IMG_8295Salted caramel sauce/盐渍焦糖
– Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula. Sugar will form clumps and eventually melt into a thick brown, amber-coloured liquid as you continue to stir. Be careful not to burn
将糖放入奶锅,以中火加热,中间使用橡皮刮到不停搅拌。糖在结团后会融化成焦糖色。千万不可让糖糊烧焦

– Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added
糖完全融化后,加入黄油。加入黄油时,焦糖会顺速起泡。小心别让焦糖喷伤

– Stir the butter into the caramel until it is completely melted, about 2-3 minutes
黄油搅拌至完全融化,约 2-3分钟

– Very slowly, drizzle in heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils
慢慢加入重奶油。因奶油温度比焦糖低,焦糖会再次起泡。所以加入重奶油时需特别小心。加入重奶油后,让其沸腾 1分钟,直到焦糖升至奶锅顶面

– Remove from heat and stir in salt. Allow to cool down before using or pour it into a container to store it.  Don’t worry if the sauce seems a bit too thin at first, it will thicken as it cools
离火、拌入盐。冷却、待用或装入容器。刚煮好的焦糖偏稀,冷却后会变浓稠性

– Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe
焦糖可冷藏长达两周。使用前,预热几秒既可

Nutella ganache/榛果巧克力淋面酱
– In double boiler, combine cream and chocolate pieces, stirring constantly until dissolved and smooth. Remove from heat and stir in Nutella. Set aside
巧克力和重奶油隔热水加热,搅拌至无颗粒后离火,拌入榛果巧克力淋面酱。待用

Chocolate sable dough/巧克力奶油酥面团
– Place the flour, almond meal, cocoa powder and cold butter into a mixing bowl and rub the ingredients between your hands until it forms a sandy texture. This should take a few minutes
面粉、杏仁粉、可可粉和冷藏黄油放入容器中,手动将黄油和分类混合至沙颗粒状态。过程需几分钟

– Add the salt, baking powder, sugar and egg, then mix with one hand to make a dough ball
加入盐、泡打粉、糖和蛋。和面成团

– Flatten dough into a rectangle. Wrap the dough in cling film and refrigerate for at least 20 minutes before using
面团擀开成长方形,裹上保鲜膜冷藏自少 20分钟

– Prepare four 10×2.5cm fluted tart moulds by brushing the inside with softened butter, dust with flour and shake off any excess—this will ensure the dough doesn’t stick to the mould after baking * i used 10 mini tart moulds
将 4个 10 x 2.5厘米的塔模涂抹黄油液、筛上面粉,并将多余的面粉拍除 ~ 此步骤可确保面团在烘焙后不会沾模 * 我用了10个迷你塔模

– Roll dough to a 5 millimetre thickness. Cut out 4 circles of dough using a round cutter with a 13cm diameter. Place a circle over a tart mould & press in the dough lightly with your fingers, from the centre, around the base & then up the sides. Take the rolling pin and roll over the top of the mould – this will cut the top edges, giving you a clean finish. Rest the dough in the refrigerator for 20 minutes
面团擀成 5毫米后,用13厘米饼干模裁切出4个面皮。面皮压到塔模里后,用擀面杖在模子顶部擀平,将多余面团切除。冷藏 20分钟

– Preheat the oven to 170ºC. Line the tart base with parchment and baking beans. Bake for about 10 to 15 minutes * i baked for 10 mins, then removed parchment paper and beans, and continued to bake for 20 mins. Allow to cool
烤箱预热至 170摄氏度。面皮铺上烘焙纸和摆放一些豆子或小石块之类的重物. 烤约 10-15分钟*我烤了 10分钟后,将烘焙纸和豆子去除,再烤 10分钟。去除烤箱后,进行冷却

Assemble tarts/组合

– Spoon 1-2 tsp (depending on the size of the tart moulds) salted caramel sauce into the pre-baked tart base * i used 1 tsp. Then pour or spoon the Nutella ganache onto the caramel sauce. Garnish with chopped toasted hazelnuts * i topped with italian meringue and browned it with a blow torch
以塔模大小为主,在烤好的奶油酥塔里勺入 1-2小匙盐渍焦糖 *我用了一小匙。之后,倒入榛子巧克力淋面酱。撒上切碎榛子收尾 *我用了意大利蛋白霜;裱上后以喷火枪收尾

IMG_8294

i am submitting this post to Best Recipes for Everyone May 2015 Event Theme: Desserts by Fion of XuanHom’s Mom and co-hosted by Aunty Young

Best_Recipes

 

 

 

SHARE

(8) Comments

  • Aunty Young (May 6, 2015)

    早安,亲爱的。
    一早就看见这诚意十足的盐渍焦糖巧克力哒,我超兴奋的!!!!!
    谢谢,谢谢!
    食谱我拿走了,希望赶在这个月出炉。

  • 婉婉下午茶 (May 6, 2015)

    连小蜜蜂也来了,这证明该有多美味~真让人开心的一道甜品♥也好喜欢你这系列的照片,颜色甜甜的♥♥

  • Mimi Bakery House (May 6, 2015)

    mmm..im here, im here…me want some!!!! looks soooo good… nutella, caramel… make it 2 please…!! 🙂

  • Fion@轩宏妈 (May 6, 2015)

    好美的花花塔,我可以要两朵吗?哈哈哈

  • Jasline @ Foodie Baker (May 6, 2015)

    What a pretty little tart, I want!

  • Doreen (May 6, 2015)

    Hi Vic Vic dear,
    This is so pretty,!
    Bet it is super delish too~
    mui

  • Zoe (@bake4happykids) (May 7, 2015)

    Hi Victoria,

    No doubt that this is a must try recipe… You have made them extra lovely and \”sweeter\” with the little bees and marshmallow kind of meringue. Very pretty!!!

    Zoe

  • Ann Low (May 7, 2015)

    So pretty! Hope I\’m not too late to grab one to go 😀

Leave a Reply

Victoria Bakes – Baking into the Ether