威廉安格斯第三十二課Petite Four: 甘納許巧克力球(Ganache Balls)，馬卡龍(Macarons)，維也納酥脆餅(Viennese Biscuits)

主廚示範:

Petite 是法文 "小"的意思
Four  是法文"烤箱"或"烘烤"的意思
所以Petite Four就是指小小甜甜被，烘烤過的點心



通常這類型的點心會伴隨著咖啡一起食用  (想像西方人邊喝下午茶，邊隨手吃小點心)
而在我看來，這些都很適合放在喜餅裡面^______^"
只是別看這小玩意，要做的好吃美味甜而不膩還真是有技巧地的呢

做了兩周的麵粉烘培課，著實讓很多同學都灰頭土臉的
還連續兩天有人被刀子割傷
雖然說割傷是廚師的家常菜
但是為什麼做甜點也會受傷呢?
因為連續幾天都揉著麵團使人手指疲倦而沒力的握著刀子阿~~~~~
所以我以後都會很尊敬號稱手工的食物了~

馬卡龍 Macarons

Ingredients:

·         A: 300g Icing sugar, 300g Almond meal

·         B: 110 g Egg white, Colour

·         C: 300 g Caster Sugar, 75 g Water

Method:

·         Process  A Ingredients together in food processor and shift

·         Combine B ingredients together

·         Boil the sugar and water to 118 degree

·         Whisk the whites to soft peak stage

·         Slow the mixer down and carefully pour the hot syrup into the eggwhites a thin continuous stream

·         Continue whisking until the meringue is cool

·         Incorporate the A,B &C mixed together with a spatula till mix becomes shiny

·         Pipe macaroon onto lined tray as per the demonstration

·         Tap the tray very lightly on the bench to remove the points

·         Let the macaroon shell dry for at least 30 minutes but no longer

·         Preheat oven 180 degree and bake 165 degree 12-18 mins

·         Open oven door once at 8 mins and once at 10 mins to eliminate steam in oven

·         Once cooked slide macaroon off the hot tray to stop them cooking and to cool

·         Fill & refrigerate

維也納酥脆餅 Viennese Biscuits 

Ingredients:

·         A: 50g Icing Sugar,100g Butter unsalted, 1 pinch salt

·         B: ¼ egg, trace Vanilla essence

·         C: 125g Flour

Method:

·         Creaming the ingredients A together till light and soft (Make sure the ingredients and equipment is warm about 25 degree)

·         Warm egg slightly and add to above in several stages

·         Fold in the flour by spatula

·         Pipe mixture onto clean prepare baking sheets

·         No.9 star tube to 6cm long finger

·         No.9 star tube to 4 cm in diameter for rosettes, decorate with cherries or angelica

·         Bake at 190 degree for approx. 15 minutes

甘納許巧克力球 Ganache Balls

Ingredients:

·         100g Dark Chocolate, 50ml Cream,10g  Hazel Nuts, 10g Walnuts, 10g Almonds, 5ml Rum

Method:

·          Place chocolate , cream and rum in a bowl and place over heat(bain marie隔水加熱)

·         Peel and clean nuts, then roast in oven

·         Chop nuts and mix into the melted chocolate mix, let cool

·         When ganache mix is set roll into even size ball about 2cm diameter

·         To finish the balls can be rolled or dipped in:

           -Melted chocolate

           -Cocoa powder

           -Desiccated coconut

           -Chopped nuts

           -Chocolate sprinkle