Composition 组合
Feuilleté noisette 榛子酥
Orangechiboust cream 柑橘布斯特奶油
Orangepalet 柑橘帕勒特
FEUILLETE NOISETTE (Flaky pastry with lightly browned butter)榛子酥（浅褐色黄油酥）
·Lightly browned butter (beurrenoisette) 浅褐色黄油（焦化奶油- 330 g ）
·T55 type flour T55 型面粉 - 1 000 g
·Fine salt 细盐 - 25 g
·Lemon juice 柠檬汁 - 15 g
·Mineral water 矿泉水 - 330 g
·Chilled butter 冷冻黄油 - 800 g
Classicflaky pastry procedure (the butter is softened and incorporated). Give 6 singleturns. Leave to rest well between each operation.
传统酥饼制作方式（加入软化黄油），做成 6 个饼皮，静置备用。
Cookthe butter to 145°C and cool as rapidly as possibleto 35-40°C. Mixtogether the flour, salt, lemon juice and mineral water as rapidly and lightlyas possible, without kneading. Add the lightly browned butter chilled to acreamy texture. Refrigerate for 1 to 2 hours.
黄油煮到 145℃，迅速降温至 35-40℃，倒入面粉、盐、柠檬汁和矿泉水快速轻柔搅拌均匀，加入浅褐色黄油冷冻至乳脂状，冷藏 1 到 2 小时
Crumblethe second lot of butter, incorporate this butter into the pastry, give 3 x 2single turns with resting time of 1 hour each time.
第二份黄油溶解涂在酥皮上，每隔一小时叠加一层酥皮，每一份 3 层。
Nowroll onto a sheet measuring 40 x 1500px,3mm thick. Leave to rest for2hrs. Bake at 170°C for 20 mins.
酥皮碾轧至 3mm 厚切成 40*1500px 尺寸，静置两小时， 170℃焙烤20 分钟
ORANGE CHIBOUST CREAM 柑橘布斯特奶油
· Les vergers Boiron Orange Concentratedpreparation - 250 g宝茸浓缩柑橘
· Cream with 35% fat content 脂肪含量 35%奶油 - 650 g
· Orange semi-candied sticks 半蜜饯柑橘棒 - 80 g
· Caster sugar 细砂糖 - 180 g
· Starch 淀粉 - 110 g
· Egg yolks 蛋黄 - 160 g
· Egg whites 蛋白 - 240 g
· Caster sugar 细砂糖 - 130 g
Proceed as for themaking of a ”crème pâtissière” in the first section, as a swiss meringue in thesecond. Mix these two preparations together while hot. Place in a mould andfreeze.
首先制作糕点奶油，接着制作瑞士酥皮，趁热混合二者，入模冷藏
Bring the cream to aboil. Mix together the concentrated preparation and the semi-candied orangesticks. Incorporate the mixed dry ingredients of starch and caster sugar. Mixwell before incorporating the egg yolks. Pour this mixture into the hot cream.Stir and cook at boiling point for 2 mins.
奶油煮沸，浓缩柑橘和半蜜饯柑橘棒混合，加入干性原料淀粉和糖粉混合后加入蛋黄，将混 合物倒入热奶油中，搅拌持续沸腾 2 分钟
Warm the egg whites andsecond amount of sugar to 75°C in a bain-marie. Placein the bowl of a blender and whisk until a good Swiss meringue is reached. Now,while it is still hot, incorporate the still-hot ”crème pâtissière”.
蛋清和第二份糖水浴加热至 75℃，倒入碗中使用均质机打发至瑞士蛋白霜状，趁热加入热 奶油 Place in a mould and freeze. 入模，冷藏
ORANGE PALET 柑橘帕勒特
· Semi-candied Orange sticks 半蜜饯柑橘棒 - 450 g
· Starch 淀粉 - 120 g
·水 - 1050 g
Mix together the coldsemi-candied sticks and starch. Heat the water, add the semi-candied orange andbring to 70°C,stirring all the time.
冷的柑橘棒和淀粉混合，热水倒入柑橘棒中加热至 70℃，不断搅拌
Spread between twocooking sheets for fast cooling. Put aside for assembly
平铺在烤盘纸中间快速冷却后组合装配时备用
欢迎您致电您的专属销售人员，或拨打我司咨询热线400-698-7011；
We understand food the way you need it.
Serving those who serve great food.
懂你所需
安得利优质食品，你的成功之侣！
添加Angliss_Shanghai，关注上海安得列郎晴食品有限公司；我们甄选全球优质食材，服务于酒店、中西餐饮、烘焙、航空配餐、团膳、超市及电子商务购物等中高端食品供应和培训方案解决平台。
电话：021-60732060
点击右上角，转发或分享此内容；
