Mont Blanc is one of my favorite tartlets. The chestnut paste topping is especially intriguing. However, to make good chestnut paste topping acquires lots of heavy cream, which I used to avoid. This time I exclude heavy cream from the recipe again, which results in not-so-pretty topping, but still tastes good! | 我一直很喜歡蒙布朗,尤其是上面的栗子泥特別吸引我。但是要做出好的栗子泥通常需要用到大量的鮮奶油,我一直避免使用這樣的材料。這次我也再次將鮮奶油刪除,做出來的裝飾就沒這麼好看了,不過味到依舊不錯! |
Ingredient For pie crust 53g Unsalted Butter 15g granulated sugar 1 egg 150g Cake flour For filling 150g cream cheese 55g granulated sugar 1 egg 40g Cake flour 100ml Milk 60g Chestnut paste For cream cheese frosting 50g cream cheese 5g unsalted butter 30g sugar powder 1 teaspoon of vanilla extract 1 tablespoon of rum Chestnut paste Topping 200g Chestnut paste 20g unsalted butter 40g granulated sugar 1 tablespoon of rum Procedure 1. Beat butter with sugar until the mixture turn fluffy. 2. Add egg and blend the mixture, and then add flour. 3. Knead the dough on a working surface with extra flour. Put the crust dough on the pie plate. 4. For the filling, mix the ingredient in order of: cream cheese, sugar, egg, flour, milk and chestnut paste. 5. Pour the filling mixture into the pie crust. 6. Preheat the oven to 200C. 7. Bake the pie for 25 minutes. The top/bake heat should be 190C, and the lower/broil should be 220C. 8. Leave the baked pie on a racket until it cools down completely. Cream cheese frosting: 1. Soften cream cheese and butter 2. Use a fork to mix them 3. Add sugar, and continue to stir 4. Add vanilla extract and rum, and whip it till creamy 5. Pour the frosting into a plastic bag, and cut a tiny hole to squeeze on the top of the tartlets. Chestnut paste topping: 1. Put the stimmed 400g of chestnut into a food processor, or you can press them with the spoon and made them into paste. Or you can keep some of the chunky chestnut in the paste to have more layers of taste. 2. Melt the butter with sugar, and stir it with the chestnut paste, and we get the topping now. Finally, put two chestnut halves on the cream cheese frosting and squeeze "noodles" of chestnut paste for topping. | 材料 派皮 無鹽奶油 53克 糖 15克 蛋1顆 低筋麵粉150克 內餡 奶油乳酪150克 精製砂糖55克 蛋1顆 低筋麵粉40克 牛奶100豪升 栗子泥60克 奶油乳酪裝飾 奶油乳酪 50克 無鹽奶油 5克 糖粉 30克 香草精 一茶匙 蘭姆酒 一大匙 栗子泥裝飾 栗子泥200克 無鹽奶油20克 精緻砂糖40克 蘭姆酒 一大匙 做法 1. 將奶油和糖打至絨毛狀。 2. 加入蛋繼續打,再加麵粉。 3. 在平台上用份量外的手粉桿平麵糰並鋪在派盤上。 4. 內餡的部份,將材料按照順序混合:奶油乳酪、糖、蛋、麵粉、牛奶和栗子泥。 5. 將內餡倒入派皮中。 6. 烤相預熱至200度C。 7. 派要烤25分鐘。上火190度C而下火是220度C。 8. 將烤好的派放在烤架上直到完全冷卻。 奶油乳酪裝飾 1. 將奶油乳酪跟奶油放軟 2. 用叉子將兩者攪拌均勻 3. 加入糖,攪拌均勻 4. 加入香草精跟酒,攪拌至綿滑 5. 放入塑膠袋中,在角落剪出一個洞口,擠在冷卻的小塔上即可。 栗子泥裝飾 1. 將400g蒸熟的栗子放入食物處理機打成泥,或是用湯匙壓成泥也可。可以適當保留些塊狀的栗子,增加層次感。 2. 隔水加熱融化奶油,再拌入砂糖。將奶油糖跟栗子泥攪拌均勻就完成了。 最後,用兩瓣的栗子放在奶油乳酪固定住,再將栗子泥的"麵麵"幾在上面做裝飾即可。 |