as 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)
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
Salted 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
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
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。
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♥♥
mmm..im here, im here…me want some!!!! looks soooo good… nutella, caramel… make it 2 please…!! 🙂
好美的花花塔,我可以要两朵吗?哈哈哈
What a pretty little tart, I want!
Hi Vic Vic dear,
This is so pretty,!
Bet it is super delish too~
mui
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
So pretty! Hope I\’m not too late to grab one to go 😀