How to make French dessert pastry

French Dessert-Macarons

Almond flour 50g egg white one tsp matcha powder 75g sugar 20g

Method

1

Prepare all the ingredients

2

Sift the almond flour and sugar together

3

Beat the egg whites in a saucepan with no oil or water until stiff peaks form. Add the sugar in two batches

4

Add the matcha tea powder for color

5

Pour in the sifted almond flour and powdered sugar

6

Place in a squeezing bag and squeeze onto a baking sheet, then put it on a cooling rack and let a fan blow on it until the surface doesn't stick when touched by the hands

7

Pre-heat the oven at 150 degrees Celsius, then place the baking sheet in the oven. Bake at 150 degrees until there is a skirt reduce to 130 degrees for five minutes and then reduce to 100 degrees for six minutes

8

Take out of the oven to cool completely before you can get rid of the baking paper Oh, otherwise it will stick

9

Well, clip in the favorite jam can be

.

.

.

French Cake Oprah

Sugar 60G

Water 200ML Instant Coffee 1Tablespoon

Mirror: Chocolate

Famous French Cake Oprah Step-by-Step Instructions

1: [To make a sponge cake body of Jugon] Mix 100G of almond flour, 30G of low-flour powder, and 100G of powdered sugar. p>2, 3 whole eggs beaten

3, the first step of the mixture of powder added to the egg mixture and mix well (here I did not sieve. Because my almond flour is relatively coarse ~ to sieve it is too painful = =)

4, butter 20G melted

5, take the third step of the batter added to the melted butter and mix well (I probably added a little more than two tablespoons of the amount of it)

6, egg whites, 3 with 20G of granulated sugar whipped (the original recipe for the 100G of egg whites, I think that the three is about the same. The remaining three egg yolks are just right for the cream filling)

7, whipped to the state as shown in the picture, you can lift the upright tip of the state

8, add half of the beaten egg white to the third step of the remaining batter and mix well

9, add the remaining half of the egg white and mix well again

10, add the fifth step of the butter batter and mix well

11, pour into a paved baking sheet with greaseproof paper. Pour into a greased baking tray and bake in a preheated oven at 200℃ for 10 minutes in the middle and lower heat. It's best to use a non-stick baking sheet. It's easy to remove the mold and the bottom is flat. If you use greaseproof paper, it is best to use silicone oil paper

12, my dormitory oven did not lower the fire, I made some adjustments to the time. This is the baked look Before doing this I do not know this portion is suitable for how big ~ Anyway, my dormitory oven can only bake this baking tray size at most The moment I poured the batter in I felt bad = = certainly thick. The result was that I was left with two slices and extra trimmings

13, [for the coffee cream filling] 100G of granulated sugar and 30ML of water boiled to 118°C

14, I don't have a thermometer. In any case, I made this transparent

15, boiled syrup poured into 3 egg yolks and whisked well

16, add 160G of butter that has been softened in advance at room temperature

17, add 1 teaspoon of very thick coffee liquid and mix well, then refrigerate and set aside (the original recipe is coffee extract, I do not have ~ just use instant coffee and a little bit of hot water to make a coffee liquid)

18. [Make Ganache] Melt 75G of chocolate over water and then add warm 35ML of milk and 35ML of cream and stir well

19. [Combination Cake] Trim the edges of the cake and cut into four slices. Cut into four slices My cake body because it is too thick ~ so I used a knife blade out ~ this amount of results I made two cakes. This one of these four slices of cake is about 3MM thick

20, coffee and sugar with water stirred and boiled into syrup. Brush to the side of the cake body without color This one cake I did not use the original recipe of the syrup. I didn't use the original recipe for this cake. I didn't want to soak the body of the cake, so I made a thicker one that wouldn't easily seep in

21, and I brushed a thin layer of syrup on all four slices of the cake. Brush less. Only the surface layer has some Don't want a soggy cake. I don't want a soggy cake, just like I'll never like tiramisu or a crumbly finger cookie that's been softened by coffee liquor

22. Spread three slices of the cake with coffee buttercream filling, and one slice with ganache. Thickness and the cake layer to maintain the same but one of the coffee cream filling smeared slightly thinner ~ this piece of cake on the top ~ because the latter will also be dripping mirror so cream filling smeared a little less This is to see a French housewife introduced the traditional Oprah practice ~ whether or not it is really traditional ~ feel that there is still a certain reason to do so that it will not be too greasy In addition, I have seen a lot of domestic master bakers to do the bottom layer of the cake on a slice of chocolate brushed on the cake I saw a lot of Chinese bakers brush a layer of chocolate on the bottom layer of the cake, so I ended up with 10 layers, but I didn't see that anywhere else, so I didn't do that step, so I ended up with 9 layers, and I also saw some people do 8 layers, so I couldn't be sure, so I followed the Cordon Bleu's combination of methods. Thin cake layer After the combination of good into the refrigerator until set

24, [to do chocolate mirror] Le Cordon Bleu book said that the mirror chocolate is a kind of not need to tempering chocolate directly can be used to see the meaning should mean directly drizzled with melted chocolate. But I used tempered chocolate, no thermometer ~ not well adjusted

25, chocolate drizzled on the surface smoothing. Trimming the edges of the cake, I made the combined thickness of the last layer of chocolate and the top layer of coffee cream filling the same as the thickness of the cake slices

26, and then cut it into small pieces. After the chocolate drizzle it is best to cut pieces quickly I went to make a lunch in between == when I came back the chocolate layer completely solidified. Everything goes down around the cracks, very unattractive solution is to use a hot knife to cut. The solution is to cut it with a hot knife, but then the filling will melt a bit~ I didn't want to do that. I didn't want to go through that trouble, so I just cut it straight through ~ there were a lot of cracks ~ so I took fewer photos of this cake

27. The overall thickness was no more than 3CM ~ this 9-layer cake was about 2.4CM ~ excluding the top two layers, each layer was about 3MM, and the layers were fairly even. Coffee syrup is not moistened so the color of the cake layers is not very uniform ~ but better than moistened

28, ah so that I sliced two pieces of cake well ~ this is another one. Cake body thickness of about 2MM a little more This I used the original recipe of the coffee syrup to do the infiltration version. The syrup is thin and slippery ~ cake body and thin, so especially wet and soft

29, because the cake body is wet and very heavy bad to hold ~ so I did not first smear filling this time. It's a combination of stacking a layer and smearing a layer. In fact, the original is supposed to stack a layer and smear a layer. The way I did it before was to save myself some time, so I came up with this solution. I added a little bit of light cream to the topping at the end of this one, so that it was softer and wouldn't crack when I cut it

30: After the topping had set, I trimmed the edges and corners, and this time, it didn't crack at all

31: I didn't cut all of the pieces of this one, but I did leave the big square piece, and cut the edges and corners into small pieces

32: This is the first time I've ever cut a cake, but I'm not sure if I'm going to be able to get it right, Coffee syrup is definitely too much ~ can greatly reduce the amount of the last coffee cream filling is actually a little bit not enough ~ so the top layer smeared a little thin ~ this cut side of the chocolate drizzle there is a little bit of melting ~ directly blocked the cream filling from the finished picture or roughly can see this layer.

33, finished

.

.

34, these are the overall thickness of 1.9CM ~ cake slices moistened with syrup of the finished cake ~ the color is more uniform

35, these are the overall thickness of 2.4CM ~ cake slices were not moistened by the coffee syrup of the finished product ~ I personally feel that not moistened is more delicious ~

Famous French Cake Oberoi practice tip

Have been wanting to make The French dessert is a classic and looks complicated, but in fact it's just a matter of preparing five ingredients and combining them

Three of them are very quick to make, and the other two don't take too long either.

Even if you want to make a mousse, which we all think is very simple, you need to have mousse paste and a cake body, which are more time-consuming, right?

So it seems like it's not so difficult to make Oprah, but it's a lot of steps to go through.

Additionally, French desserts are sweeter, and we all know that...think of macaroons, and you'll get the idea.

The combination of ingredients for the Oprah looks like a typical rich flavor with almond flour and chocolate

I personally have a sweet tooth and I don't find it sweet at all when I eat Oprah~the coffee smells great

.

Braised Fish Chunks

Spaghetti Bolognese

How to Make Braised Beef

How to Make Yam and Spare Ribs Soup

Roasted Wheat

How to Make Radish and Spare Ribs Soup

How to Make Turtle Soup

How to Make Fried Rice in Yangzhou

How to Make Steamed Eggs

How to Make Stewed Spare Ribs

Clean Stewed Spare Ribs

Steamed Spare Ribs

How to Make Dongpo Elbow

Korean Fried Noodles

How to Make Cold Spinach

How to Make Lahai Congee

How to Make Boiled Live Fish

How to Make Cold Lotus Roots Slices

How to Make Sponge Cake

How to Make Spare Ribs in Garlic Sauce

Turnip Cake

How to Make Slipped Liver Tips

Braised Spanish Mackerel