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LEMON COOKIE TART 檸檬餅乾撻
Cookie Base 餅底
Cake Flour 低筋麵粉....400g
Brown sugar 黃糖....50g
Butter 黃油....400g
Icing sugar 糖粉....160g
Cocoa Nibs 可可碎....50g
Ocoa Couverture 歐可奧70%巧克力....100g
Maldon Sea salt 海鹽....5g
1.Cream the butter and the sugars for about 2min low speed.Slowly add the eggs. Mix until smooth.
打發黃油和砂糖，緩慢加入雞蛋拌至順滑
2.Finally incorporate the ground up cocoa nibs and Ocoa couverture.
最後加入碾碎的可可碎和歐克奧70%巧克力
3.Roll out to about 5mm.Allow to Chill. Bake in mold or ring. Once cold, brush a layer of Chocolate to prevent humidity.
擀出5mm的餅皮，冷藏後可放入模具或慕斯圈內在165℃下烘烤；冷卻後刷上一層巧克力預防溼氣
Mexique Ganache 墨西哥甘那許
Cream 淡奶油....500g
Trimoline or honey 轉化糖或蜂蜜....25g
Glucose syrup 葡萄糖漿....40g
Mexique couverture 墨西哥66%原產地巧克力....800g
Butter 黃油....280g
1.Melt the couverture to 45℃.
45℃融化巧克力
2.Warm the Cream+honey+glucose syrup to 60℃.Emulsify over couverture.
加熱淡奶油、蜂蜜和葡萄糖至60℃，倒入巧克力攪拌均勻
3.At 40℃. Blend in the room temperature butter.
降至40℃時，加入室溫黃油
Lemon Cream 檸檬奶油
Sucrose 砂糖....180g
fresh lemon juice 新鮮檸檬汁....256g
whole eggs 全蛋....320g
Sucrose 砂糖....180g
lemon zest 檸檬皮....1g
butter 黃油....350g
Gelatin 吉利丁....8g
1.Prepare the fresh lemon juice. mix 1/2 with the sugar and 1/2 with the eggs.
準備新鮮檸檬汁，一半混合砂糖，一半混合雞蛋
2.Poach in water bath until 82/83℃. Strain, blend, and mix in Gelatin.
隔水加熱至82-83℃，攪拌混合後混入吉利丁
3.Blend in room temp butter. mold and freeze.
拌入室溫黃油，注模後冷凍
Italian Meringue意式瑪琳
Egg whites 蛋白....100g
sucrose 砂糖....200g
Water 水....80g
Glucose syrup 葡萄糖漿....20g
1.Cook sucrose+water and glucose to 118℃
將砂糖、水、葡萄糖漿煮製118℃
2.At 110℃ begin to whip the whites.cool down, reserve in piping bag. decorate Tart
在110℃拌入蛋白，冷卻後擠入裱花袋，裝飾撻用
Candied Lemon 糖漬檸檬
Fresh Lemons 新鮮檸檬 3pic
Sucrose 砂糖
Julien skin from 3 lemons. Reserve juice. use 40% of weight of lemon +juice in Sugar .Blanch the lemon 3x and slowly confit in sugar+lemon
檸檬去皮榨汁，加糖醃製
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