本期的甜點，來自法國甜點主廚 Aurélien Cohen。巴黎布裡斯特在法國是一個非常傳統的甜點，現在有很多的甜點主廚，以這款經典的泡芙為基礎，做出各種口味和更現代的造型，這次，Chef用黑芝麻代替傳統的杏仁榛子果醬，給大家分享這款與眾不同的泡芙。
Chef Aurélien Cohen
- 黑芝麻泡芙 -
素食木炭粉酥皮
60g無鹽黃油（室溫軟化）
65g中筋麵粉
76g赤砂糖
2.5g木炭粉
1個蛋清
一小撮黑芝麻粒
1、廚師機桶，加入軟化的黃油、過篩的中筋麵粉、赤砂糖、木炭粉，用漿狀頭，攪成麵團
2、將麵團，用兩張油紙夾在中間，用擀麵杖，擀薄至2 - 3mm厚
3、將酥皮 + 兩張油紙，一起放入冷凍室，凍硬
4、小碗，加入1個蛋清
5、取出凍硬的酥皮，撕走表面的油紙，用毛刷，在酥皮表面抹一層蛋清
**抹蛋清，是為了讓黑芝麻粘在酥皮表面
**蛋清不容易讓酥皮烤上色
6、用黑芝麻粒，撒滿酥皮表面
7、趁著酥皮稍微變軟，用5 -6cm的圓形刻模，刻酥皮大小
**酥皮的直徑，要依據實際的泡芙大小
8、將刻好的酥皮，放回冷凍室，備用
黑芝麻醬
240g黑芝麻
160g砂糖
2g海鹽
1、黑芝麻，放入烤箱，烘烤：160°C / 15分鐘
2、取出，攪拌幾下，在常溫，放至完全冷卻
3、大鍋，加入砂糖，幹燒至黑褐色的焦糖，倒在烤盤 + 油紙上，放涼
4、當黑芝麻 和 焦糖完全冷卻後，將黑芝麻、焦糖、海鹽，倒入食物料理機，用最高速，攪打至細膩 & 流動性如緞帶般的糊狀
**大約需要10 - 30分鐘
5、黑芝麻醬，倒入密封盒，備用
食物料理機
Kenwood(FDM301SS 1L 800W)
泡芙麵糊
55g水
55g牛奶
2g砂糖
2g鹽
50g無鹽黃油
60g中筋麵粉
110g全蛋
1、大鍋，加入牛奶、水、砂糖、鹽、無鹽黃油，煮沸
2、關火，加入過篩後的中筋麵粉，用矽膠刮刀，攪勻
3、開中火，煮至有點麵糊粘鍋底，約40秒
**邊煮邊翻拌
4、關火，將麵糊轉移至廚師機桶，用漿狀頭，低速攪至蒸汽消失，約1分鐘
**攪至常溫即可
**攪至常溫，是為了不讓麵糊燙熟全蛋
5、少量多次，加入全蛋，攪至提起漿狀頭，是倒三角狀態 \ 用小勺舀一些麵糊，能畫一條直線，麵糊的流動性不快也不慢
**每次加入全蛋，需攪勻再加入
**麵糊形成倒三角狀後，如果還有多餘的全蛋，也無需再加入
6、將麵糊 裝入 裱花袋 + 1直徑2mm的圓形裱花嘴
7、在烤盤 + 有氣孔的烤墊上，擠直徑4 - 5cm的泡芙球，壓平表面
8、每個泡芙表面，放一個凍硬的木炭酥皮
9、烘烤：210°C / 10分鐘 —— 降溫：150°C / 25 - 30分鐘
10、取出泡芙，在常溫，放至冷卻
卡仕達醬
220g牛奶
50g蛋黃
35g砂糖
25g玉米澱粉
20g無鹽黃油（冷凍，切小塊）
1、大碗，加入蛋黃、砂糖，攪勻至淺白
2、蛋黃碗，加入玉米澱粉，攪勻
3、小鍋，加入牛奶，煮至冒熱氣
4、將1/2分量的煮熱的牛奶，倒入蛋黃碗內，攪勻，再倒回牛奶鍋，煮至卡仕達醬（約1分鐘）
**1/2分量的牛奶，倒入蛋黃碗，為了避免蛋黃燙熟
**煮卡仕達醬時，中途不能停止攪拌，否則會受熱不均
5、關火，卡仕達醬鍋，加入冷凍的黃油塊，攪勻至無顆粒
6、卡仕達醬，轉移至乾淨的大碗，貼面蓋保鮮膜
**避免卡仕達醬，表面結皮
7、放入冷藏室，靜置至少2小時
黑芝麻醬穆斯林奶餡
310g卡仕達醬
220g黑芝麻醬
150g軟化黃油
1、廚師機桶，加入冷卻的卡仕達醬、黑芝麻醬，用漿狀頭，完全攪勻
2、調高速，分次加入室溫軟化的黃油，攪勻
3、黑芝麻奶餡，裝入裱花袋 + 齒狀裱花嘴，備用
組裝
1、將在2/3高度位置的泡芙，橫切一半
2、取出黑芝麻醬穆斯林奶餡，擠滿泡芙底部
3、在黑芝麻穆斯林奶餡，底部正中心，擠入黑芝麻醬（用裱花袋裝好，無需裱花嘴）
**若黑芝麻醬過稠 或者 流動性不強，是因為食物料理機的轉速不足
4、在擠有餡料的泡芙上面，擠入兩圈的黑芝麻穆斯林奶餡
5、蓋上泡芙「帽子」
6、撒少許黑芝麻粒，在泡芙側面
7、組裝好的泡芙，放在冷藏室，靜置至少30分鐘
**泡芙從冷藏室取出5分鐘後，是最佳品嘗時間
55 g of water
55 g milk
2 g sugar
2 g of salt
50 g butter
60 g flour
110 g of eggs
240 g black sesame
160 g sugar
2 g of sea salt
220 g milk
50 g of egg yolks
35g sugar
25 g of cornstarch
20 g butter
Put all the ingredients in the mixer bowl and mix with the help of your mixer sheet until you get a very homogeneous dough.
Form a ball with the dough. Roll out the dough between two large sheets of baking paper with a rolling pin until you get a very fine dough (2 to 3 mm thick maximum).
Leave the dough between the two sheets of baking paper and put it in the freezer for a few minutes.
Take the cracker out of the freezer. Peel it off the sheet of baking paper but leave it on. Then with a brush, brush the egg white on the cracker. Sprinkle black sesame over the entire surface.
Then, as the cracker has warmed up slightly, cut cracker disks with a 5 or 6 cm round cookie cutter (depending on the desired size of the puffs).
Return the plate and the detailed cracker disks to the freezer while you make the choux pastry.
Roast the black sesame seeds in the oven for 15 minutes at 160 ° C, stirring the plate a little while cooking. Then set aside and let cool.
In a saucepan, cook the sugar in dry conditions until obtaining a dark blond caramel. Pour the caramel onto a baking sheet lined with baking paper. Let cool completely.
When the caramel and black sesame have cooled, pour them into the roboto blender along with the fleur de sel. Start blending at maximum power. It is necessary to stop mixing and scraping the preparation regularly because the mixture tends to get stuck as it turns into a paste. When the mixture has turned into a sufficiently liquid paste (like a spread), the praline is ready.
It may take 10 to 30 minutes depending on the power of the robot used.
Place in an airtight box. Reserve
Boil the milk, water, sugar, salt and butter in a saucepan.
When the mixture boils, add at once, off the heat, the flour, mix with a spatula then put the saucepan back on the heat and dry the dough by mixing it vigorously for about 40 seconds or when the dough comes off the sides of the pan.
Remove the bowl from a pastry robot, mix the dough with the palette tool at low speed until the steam which escapes from it disappears. Then add the eggs little by little, mixing between each addition.
To know if the dough is sufficiently hydrated by the addition of egg, take a spoon and draw a large 「line」 in the dough. The dough must close (not completely) neither too quickly nor too slowly.
Using a piping bag, poach cabbage about 4 cm to 5 cm in diameter using a 12 mm plain nozzle.
Place the frozen cracker disks on the sprouts.
Bake in an oven preheated to 210 ° C then turn off the oven and cook with the oven off for 10 min.
Switch the oven back on and set it to 150 ° C. Cook for about 25-30 min. Take out of the oven and let cool.
Custard
In a bowl, whisk the yolks and sugar. When the mixture has whitened slightly, add the cornstarch and whisk again.
In a saucepan, boil the milk.
When the milk boils, remove the saucepan from the heat and pour half the hot milk into the bowl with the egg yolks while whisking to prevent the yolks from cooking. Return the contents of the bowl to the saucepan and return to cook over high heat and whisk without stopping until the cream thickens (about 1 minute). Remove from fire.
Then add the cold butter cut into pieces. Whisk to melt the butter.
Place the cream in a deep dish or salad bowl and film in contact with cellophane paper to prevent it from crusting. Place in the refrigerator for at least 2 hours.
Put the cooled pastry cream in the bowl of the mixer. Add the black sesame praline and beat with the whisk of the mixer until the praline is well incorporated.
Continue to whip (whip) the pastry cream with a mixer at full speed and gradually add the very soft butter. Once the butter is well incorporated, put the mousseline cream in a piping bag fitted with a large fluted nozzle. Reserve.
Cut the cabbage in half, two-thirds of the way up. Pipe the black sesame mousseline cream in the base of the choux pastry.
With the rest of the black sesame praline, fill a piping bag without a piping tip (if the praline is a little too thick and not liquid enough to be well poached because the blender was not powerful enough, dilute it with a little bit liquid cream before putting it in a pocket). Poach a little pure praline in the middle of the mousseline cream poached in the base of the choux pastry. Then pipe a spiral of mousseline cream on top. Return the cabbage 「cap」 to the cream.
Sprinkle with a few black sesame seeds
Leave for at least 30 minutes in the refrigerator for the cream to firm up. Then remove from the refrigerator 5 minutes before tasting.
- 主廚作品集 -
- End -
配方 / 圖片來源：Aurélien Cohen Official
Kenwood食物料理機連結：法國亞馬遜官網
翻譯：樂法焙
—— 往期回顧 ——
配方 | 完美球形泡芙（含製作視頻）
配方 | 柚子&橙子&榛子酥粒磅蛋糕
技巧 | 2種完美撻殼操作
配方 | 巧克力 / 原味可露麗（含製作視頻）
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