Pierre Erme: zaub mov txawv rau ncuav qab zib thiab pastries

2024 Tus sau: Isabella Gilson | [email protected]. Kawg hloov kho: 2023-12-17 03:27

Pierre Herme yog tus kws ua zaub mov Fabkis txoj txuj ci uas nws ua haujlwm tau qhuas thiab theej, thiab cov phau ntawv muag ntau lab luam. Nws cov tais diav tau dhau lub ntsiab lus ntawm "kev kho mob" thiab tuaj yeem raug hu ua haujlwm ntawm kev kos duab.

Ib me ntsis txog Erma

Cia peb ua siab ncaj - nws cov zaub mov yog rau cov neeg nyiam, muaj zog ntawm lub siab. Tab sis tsis muaj dab tsi ua tsis tau. Yog lawm, cov khoom uas nws siv yog qee zaum nyuaj rau nrhiav (cov txiv hmab txiv ntoo nyiam, lychee, pistachio muab tshuaj txhuam tsis yog cov qhua nquag nquag ntawm cov khw muag khoom Lavxias), tab sis nco ntsoov tias koj qhov kev siv zog yuav tau txais txiaj ntsig los ntawm kev saj.

Pierre Herme nthuav qhia zaub mov rau cov ncuav qab zib thiab pastries rau pej xeem, ua tib zoo tshuaj xyuas thiab kho qhov sib npaug, nrhiav kev sib txuas zoo heev. Tsis muaj ib qho ntawm nws cov tais diav tuaj yeem hu ua dog dig lossis nruab nrab hauv saj. Qhov tseem ceeb yuav tsum tau ua raws nraim ntawm qhov ntsuas qhov hnyav thiab ntsuas kub. Cov zaub mov no yuav tsis sawv qhov muag.

Vanilla Eclairs los ntawm Pierre Herme

Zoo nkauj eclairs, tsw qab thiab airy, nrog nyias crispy crust, yuav kov yeej koj ntawm thawj tom. Cov khoom koj xav tau yog cov hauv qab no:

shortbread mov paj:

• buttertxias - 50 grams;
• vanilla qab zib - pinch;
• hmoov - 63 grams;
• sugar - 63 grams.

choux pastry:

• hmoov - 91 grams;
• mis nyuj - 67 grams;
• dej - 67 grams;
• ntsev - 2 grams;
• qab zib - 5 grams;
• soft butter - 61 grams;
• qe - 3 pieces.

Cream "Diplomat":

• mis nyuj - 410 grams;
• qe qe - 98 grams;
• qab zib - 61 grams;
• pob kws hmoov nplej - 23 grams;
• butter - 19 grams;
• natural vanilla - 1 pod;
• 33% rog cream - 125 grams.

ib kauj ruam

Rau shortcrust pastry, grind tag nrho cov khoom xyaw kom txog thaum du thiab nrawm knead ib qho elastic homogeneous mov paj.

Ua lub khob noom cookie rau hauv lub pob, qhwv hauv zaj duab xis thiab tso rau hauv tub yees li 1 teev.

Yob lub khob noom cookie ntawm 2 txheej ntawm daim ntawv ci rau hauv ib txheej 2 hli tuab. Muab tso rau hauv lub tub yees kom txog thaum siv.

Tswv Diplomat custard. Pierre Erme (peb muab cov zaub mov txawv nrog cov duab ib kauj ruam hauv tsab xov xwm no) qhia txog cov khoom noj eclairs nrog cov qab zib zoo heev - tsw qab thiab yaj, tab sis tsis yog greasy li niaj zaus custard nrog butter.

Txiav lub vanilla lengthwise, txiav tawm cov noob nrog ib rab riam thiab muab tso rau hauv lub pod nyob rau hauv cov mis nyuj. Nqa mus rau ib lub boil tshaj qis cua sov thiab cia txias rau ib teev.

Sib tov qab zib, yolks, starch nyob rau hauv saucepan kom txog thaumkev sib haum xeeb.

Strain the vanilla mis nyuj los ntawm ib tug zoo sieve thiab coj rov qab mus rau boil.

Ncuav cov mis nyuj rau hauv lub qe-starch mix, stirring tas li, thiab rov qab mus rau qis cua sov.

txuas ntxiv do cov tshuaj nplaum, coj mus rau ib lub rhaub.

Tshem cov nplaum nplaum los ntawm tshav kub, cia nws txias rau 7-8 feeb thiab do hauv butter kom txog thaum tus.

Muab cov qab zib tso rau hauv lub tais, nias cling zaj duab xis rau nws qhov chaw kom tsis txhob muaj cua thiab cia txias tag.

Nws yog lub sijhawm eclair.

Sib tov dej, mis nyuj, butter, qab zib thiab ntsev hauv saucepan. Nqa mus rau ib lub boil tshaj tsawg tshav kub thiab, stirring tas li, ntxiv hmoov. Koj yuav tsum tau txais lub khob noom cookie elastic uas lags qab ntawm phab ntsa ntawm lub tais. Boil rau ib feeb thiab tshem lub saucepan los ntawm tshav kub.

Txuas ntxiv mus, ntxiv qe ib zaug rau lub khob noom cookie, ua tiav ib qho kev sib xws ntawm txhua kauj ruam.

Preheat qhov cub kom 180C thiab kab ib daim ntawv ci nrog daim ntawv ci.

Muab lub khob noom rau hauv lub hnab pastry thiab cov yeeb nkab strips txog 27 cm tuab rau ntawm daim ntawv ci.

Txiav tawm cov duab plaub ntawm tib qhov loj los ntawm khov shortcrust pastry, tso rau saum cov custards.

Muab lub tais tso rau hauv qhov cub thiab ci rau 7-9 feeb. Qhib lub qhov cub me ntsis kom tso cov pa uas tau tsim los ntawm nws, thiab ci dua rau ib nrab ib teev kom txog thaum muaj xim liab liab.

Cia txias tag.

Ntxhis cov nplaum kom tawv tawv thiab maj mam muab qhwv rau hauv cov custard kom du.

Muab cov nplaum rau hauv lub hnab pastry thiab muab cov eclairs nrog rau nws. Txias qhov kev kho mob rau 2.5 teev thiab pab. Yog xav tau, nphoo nrog hmoov qab zib.

Pierre Erme thiab nws "Fetish". Cheesecake "Isfahan"

Lub confectioner muab cov npe rau txhua qhov sib xyaw ua ke: piv txwv li, "Mosaic" - kev sib xyaw ntawm pistachio thiab cherry, "Satin" - txiv nkhaus taw, passion txiv hmab txiv ntoo thiab txiv kab ntxwv, "Fetish" - lychee, raspberry thiab sawv. Peb muab rau koj los npaj cheesecake "Isfahan" los ntawm kab "Fetish" - koj tuaj yeem paub tseeb tias qhov saj yuav ua rau koj poob siab.

Shortbread khob noom:

• soft butter 1 - 113 grams;
• av almonds - 113 grams;
• hmoov qab zib - 71 grams;
• qe - 45 grams;
• vanilla - pinch;
• ntsev - ib pinch;
• hmoov - 188 grams;
• butter 2 - 113 grams.

Biscuit:

• qe - 2 pieces;
• qos yaj ywm starch - 26 grams;
• hmoov - 26 grams;
• qab zib - 50 grams.

cheesecake:

• curd cheese - 471 grams;
• qab zib - 139 grams;
• hmoov - 22 grams;
• qe - 111 grams;
• yolk - 17 grams;
• cream nrog cov ntsiab lus rog tsawg kawg 33% - 35 grams;
• rose syrup los yog Rose dej - 1.5 tbsp. diav.

Syrup:

• dej - 100 grams;
• qab zib - 51 grams;
• rose syrup los yog Rose dej - 1.5 tbsp. diav.

Tshuajmousse:

• daim ntawv gelatin - 3 nplooj;
• dej - 27 grams;
• qab zib - 85 grams;
• yolk - 48 grams;
• hmoov qab zib - 15 grams;
• cream nrog cov ntsiab lus rog tsawg kawg 33%, nplawm rau cov ncov mos - 315 grams;
• rose syrup los yog Rose dej - 1.5 tbsp. diav.

Jelly:

• gelatin hmoov - 8 grams;
• lychee puree - 108 grams;
• pitted raspberry puree - 246 grams.

Glaze:

• pitted raspberry puree - 150 grams;
• raspberry jam - 75 grams;
• pob tshab ncuav mog qab zib jelly.

Dare ua noj?

Yog tias daim ntawv teev cov khoom lag luam uas Pierre Erme siv hauv daim ntawv qhia no tsis ua rau koj ntshai, ces pib nrog shortcrust pastry.

Tau lub butter, ntxiv tag nrho cov khoom xyaw ua ke tsuas yog butter 2, thiab maj mam knead lub khob noom cookie. Muab qhwv rau hauv zaj duab xis thiab cia so ib hmos hauv lub tub yees.

Preheat qhov cub kom 170 C.

Yob tawm lub khob noom cookie rau 4 hli tuab thiab ci rau 8-9 feeb kom txog thaum Golden xim av. Cia txias tag thiab tawg nrog koj txhais tes.

Tsib butter 2 kom txog rau thaum fluffy, ntxiv cov ncuav luv luv rau nws thiab sib tov sai kom txog thaum tus.

Kab lub lauj kaub springform nrog txoj kab uas hla ntawm 28 cm nrog daim ntawv ci, kis cov butter-xuab zeb sib tov rau hauv ib txheej thiab muab tso rau hauv lub freezer - lub hauv paus yuav tsum harden.

ua kom sovqhov cub rau 160 C, muab cov pwm tso rau hauv nws thiab ci rau 8-11 feeb. Cia txias tag.

Rau biscuit, preheat qhov cub kom 230 C.

cais cov dawb ntawm cov yolks. Yeej qe dawb nrog piam thaj kom txog thaum khov peaks thiab, txuas ntxiv mus, ntxiv qe qe ib zaug. Koj yuav tau txais ib tug fluffy yellowish mass.

Sift hmoov nrog hmoov nplej, maj mam sib tov hauv qab mus rau saum kom txog thaum tus.

Kab ib daim ntawv ci nrog daim ntawv ci, kis lub khob noom cookie rau hauv lub voj voog 28 cm.

Muab lub tais tso rau hauv qhov cub thiab ci li 7-9 feeb kom txog thaum Golden xim av.

Tshem tawm biscuit los ntawm qhov cub, txias kom huv si thiab tshem tawm ntawm daim ntawv.

Daim duab qhia txuj ci nyuaj yog tsim los ntawm Pierre Erme. Daim ntawv qhia ua ntu zus, ua tsaug rau lawv cov ntsiab lus, tso cai rau koj ua txhua yam kom raug.

Rau syrup, coj qab zib rau boil nrog dej, ntxiv rose syrup los yog Rose dej.

Tso lub ncuav mog qab zib rau saum cov xuab zeb txheej, tsau hauv cov kua dej.

Preheat qhov cub kom 100 C.

Sib tov tag nrho cov khoom xyaw rau cheesecake nrog whisk. Txhob ntaus, tsuas do.

Muab cov khoom sib tov hla lub khob noom cookie thiab ci rau ib teev.

Cia kom txias tag thiab tso rau ib hmos.

Rau jelly, sib tov raspberry thiab lychee puree, soak gelatin hauv 1/3 kom o.

Cua qhov seem 2/3 yam tsis npau taws, yaj cov gelatin thiab sib tov kom txog thaum tus.

Txias lub jelly kom sov, ncuav tshaj lub cheesecake, refrigerate thiab teem.

Catch your breath. Yog, nws ua tausurprise Pierre Herme. Cov ncuav mog qab zib los ntawm tus tswv yeej ib txwm nyuaj.

Tau ib co cheese mousse. Rau nws, soak daim ntawv gelatin hauv dej txias.

Sib tov qab zib thiab dej hauv saucepan thiab boil lub syrup, cia nws simmer tshaj kub tsawg rau ob peb feeb.

Tau cov yolks thiab, tsis tas yuav tua lub tov, ncuav nyob rau hauv lub boiling syrup nyob rau hauv ib tug nyias kwj. Tuav kom txog thaum huab cua txias.

Muab lub thawv cheese tso rau hauv da dej - nws yuav tsum sov thiab ua kom dej ntau dua, du.

Thaum cheese kub, do hauv o gelatin thiab hmoov qab zib. Sib tov kom txog thaum tus.

Tshem lub tais los ntawm tshav kub, do hauv cov yolks thiab cov kua qab zib liab rau hauv cheese loj, sib tov maj mam.

Thaum kawg, ua tib zoo thiab ua tib zoo quav cov nplawm nplaum rau hauv mousse thiab hliv qhov loj tshaj lub jelly.

Muab cov pwm tso rau hauv lub tub yees thiab tos kom cov txheej txheem kom khov.

Sib tov raspberry puree thiab jam, kis tusyees tshaj saum cheesecake.

Ua ib lub ncuav mog qab zib ntshiab, npog lub raspberry txheej nrog nws thiab cia lub cheesecake txias rau 2 teev.

Tshem tawm cov khoom kho los ntawm pwm thiab ua haujlwm.

Pierre Erme rau cov neeg nrawm: Viennese ncuav qab zib

Qab zib, crumbly biscuits nrog noble cocoa bitterness:

• hmoov - 391 grams;
• soft butter - 376 grams;
• hmoov qab zib - 151 grams;
• qe dawb - 3 pieces;
• cocoa (zoo!) - 45 grams;
• ntsev ntsev.

Thiab tom qab ntawd Pierre Herme yuav ua rau koj xav tsis thoob. Cov ncuav qab zib los ntawm nws txawv, tab sis qhov no lees tias yog "qib".

Koj yuav siv sijhawm ntev li 35 feeb rau txhua yam.

Preheat qhov cub kom 180 C. Yog ua tau, siv convection.

Sib tov thiab sift hmoov nrog cocoa. Ntxiv ntsev rau lawv.

Npua lub butter kom txog thaum dawb, sift hmoov qab zib rau nws. Sib tov dua kom du.

Ntxiv qe dawb thiab sib tov kom sai li sai tau kom txog thaum tus.

Kab ib daim ntawv ci nrog daim ntawv ci, muab lub khob noom cookie tso rau hauv lub khob noom cookie nrog lub hnub qub thiab nthuav tawm cov qhov khoob ntawm daim ntawv W.

Muab lub tais tso rau hauv qhov cub thiab ci rau 12 feeb, tsis muaj ntxiv! Overexpose - tau crackers.

Cia cov ncuav qab zib tiav lawm txias tag, thiab koj tuaj yeem brew tshuaj yej. Ib hmo tsev neeg zoo siab yuav muab los ntawm Pierre Erme hauv me ntsis ntau tshaj li ib nrab teev.