Pie tutorial

10
PASTRY & BAKING ASIA MIDDLE EAST VOLUME 4 ISSUE 3 2013 KDN PPS 1641/2/2008 MICA (P) 149/09/2006 Volume 4 Issue 3 2013 ASIA MIDDLE EAST WWW. P ASTRY AP .COM Crispy Puff Pastry Pastry Chef Deden Putra

description

 

Transcript of Pie tutorial

Page 1: Pie tutorial

PASTRY

& BA

KIN

G A

SIA M

IDD

LE EAST

VO

LUM

E 4 ISSUE 3 2013

KD

N PPS 1641/2/2008

MIC

A (P) 149/09/2006

Volume 4 Issue 3 2013

A S I A M I D D L E E A S T

W W W . PA S T R Y AP . C O M

Crispy Puff Pastry

Pastry Chef Deden Putra

Page 2: Pie tutorial

Ask The MOF

6 Pastry & Baking Asia Middle East

Publisher’s Note: Chef Jean-Francois Arnaud comes from a distinguished family of pastry chefs. He worked for ten years with Christian Lacostein Toulouse in pastry catering and later joined Yves Thuries in Cordes Sur Ciel where he oversaw the operations of a permanent exposition of sugar art work and was a regular c ntributor of pastry recipes to Thuriès Magazine. In 2000 Chef Jean-Francois was awarded the title Meilleur Ouvrier de France (M.O.F.) – Pâtisserie after which he designed and launched a pastry training program for the Pastry National School of Yssingeaux. Today, Master Chef Arnaud devotes himself to training others at The French Culinary School in Asia and is currently a Fonterra Foodservices Masterchef consultant conducting training and demonstrations across the Asia and Middle East region.

By

Crispy Puff Pastry

By Jean-Francois Arnaud

起酥皮

Pears and Chestnuts GalettePrepare the puff pastry and line 2.5 mm and leave it to rest. Cut a round shape 25cm and egg wash 3cm around from the edge. Pipe 220g of almond cream. Slice the pears and place on top of the almond cream. Add some broken candied chestnuts in between along with some caramelised walnuts. Cover with a second round shape of puff pastry. Press with the fingers to stick the 2 layers of puff pastry together.

Turn the Galette upside down, and egg wash. After 20 minutes in the freezer, egg wash a second time and decorate using a sharp, small knife. Bake 180°C for 1 hour in a convection oven. Take out and sprinkle crushed caramel and melt in a hot oven. Cold down on a rack.

制作起酥皮,擀成 2.5mm 厚,一旁静置待用。切出直径 25 厘米的面皮,从外缘 3 厘米处向内刷涂蛋液。倒入 220 克杏仁奶油。梨子切片铺在杏仁奶油上。加入一些碎栗子蜜饯和碎焦糖核桃。将另一张起酥皮盖在上面。用手指将两层面皮压合在一起。

Historically, puff pastry can be traced back to the Middle East and is a relative of phyllo. During the 17th century, some French chefs started to fold

the dough with butter and that was the dawn of the puff pastry we know and love today with the light, flaky and crispy dough. Puff pastry is extremely versatile and can be combined with creamy, fruity or salty fillings.

For the highest quality final product, the best method is to use a butter sheet in lamination as they are easy to work with a low melting point. Good butter sheets are specifically created to use in the dough sheeter and provide a heightened level of comfort and plasticity, even if the temperature in the kitchen is not cold enough.

In this instalment of Ask the MOF, I put forth 2 recipes with the same way to fold the dough; 3 double and one single fold. The first is a traditional Galette with rich and fruity filling using chestnuts and pears and the other is a pie with banana and chocolate as the main flavours using crispy and sweet puff pastry with folded in cinnamon sugar.

起天人们都熟悉喜爱的千层薄酥皮的雏形。起酥皮用途非常广泛,可以和奶油、果味或咸鲜馅料搭配。

要想实现酥点的最佳品质,方法就是在压层中使用黄油块,因为黄油融点低、易于操作。优质的黄油块专门为使用压面机时而做,就算厨房的温度不够低,也能为酥点带来高品质的口感和可塑性。

在此次的 Ask the MOF 中,我将会带来 2 道面皮做法相同的酥点,三次双层折叠压面和一次单层折叠压面做成的起酥皮。第一道是传统的栗子香梨酥饼,馅料丰富、果味浓厚;另一道是肉桂糖酥皮香蕉巧克力派。

酥皮的历史可以追溯到中东地区,与中东薄面皮有着一衣带水的联系。17 世纪期间,一些法国厨师开始将黄油揉入面皮,这就是今

Page 3: Pie tutorial

7

Pears and Chestnuts Galette

将酥饼底面朝上翻转过来,刷上蛋液。送入冰箱 20 分钟后,刷上第二次蛋液并用小尖刀进行修饰。对流恒温烤箱 180°C 烘烤 1 小时。取出后撒上碎焦糖并送入热烤箱中让焦糖融化。放在架子上冷却。

Puff Pastry (traditional)All purpose flour 1000gSalt 25gAnchor butter 300gWater 400gWhite vinegar 50gAnchor butter sheet 500g

1. In a mixing bowl using a paddle attachment mix the flour, salt and cold butter cut in small dices. 用桨叶式搅拌器混合面粉、盐和切成小丁的冷黄油。

2. Mix until sand texture and add water and vinegar. 搅拌成沙状后加水和醋。

3. Mix some more and roll the dough in a cling film to rectangle shape with 1cm thickness. 继续搅拌,裹着保鲜膜揉面,将其揉成 1 厘米厚的长方形。

4. Leave it to rest a few hours in the refrigerator. 送入冰箱醒数小时。

5. Using a rolling pin, beat the butter sheet until rectangular in shape and put in the middle of the dough. Cover with the dough. 用擀面杖将黄油块敲打成长方形并放置在面皮的中央。 用面皮盖住。

6. Give 2 double folds and leave the dough to rest one hour. 进行两次双层折叠压面后,面皮醒一个小时。

7. Give a 3rd double fold and leave it to rest one more hour. 第三次双层折叠压面后再醒一个小时。

8. Give a last single fold and line the puff pastry. 最后折叠一次压面后,擀平起酥皮。

9. Unroll the puff pastry on top of baking trays and cool down before cutting. 在烤盘上展开起酥皮,冷却后切分。

Page 4: Pie tutorial

Ask The MOF

8 Pastry & Baking Asia Middle East

1.

5. 6.

3.

2.

4.

Poached PearsWater 600 gSugar 350g Lemon juice 35gFresh pears 4

1. Bring to a boil the water with sugar and lemon juice. 将放有糖和柠檬汁的水煮开。

2. Peel the pears and cut in half. Take out the heart. 梨子削皮切成两半,去核。

3. Dip straight in the boiling syrup and cook 8 to 10 minutes. 放入煮开的糖浆中煮 8-10 分钟。

4. Remove from heat and leave the pears in the syrup until cold. 从火上取下,将梨子一直放在锅中直至 冷却。

Almond creamAnchor butter 100gSugar 100gGround almonds 100gWhole eggs 100gFlour 35g

Emulsify all the room temperature ingredients using a mixer with a paddle attachment until the almond cream becomes smooth and a white color. 用桨叶式搅拌器乳化所有室温下的材料,知道杏仁奶油洁白光滑。

Caramelized Sugar Sugar 500gWater 165gGlucose 165g

1. Cook the sugar with water until boiling. 将糖水煮开。

2. Clean the sides of the pot with a paintbrush. Add in the glucose and cook to 170°C until a nice caramel color. 用刷子将锅内壁洗干净。加入葡萄糖,170°C 下煮至出理想的焦糖色。

3. Cast on a Silpat. Wait until cold and break. Keep in a dry container. 倒在 Silpat 硅胶垫上。待其冷却后进行分割。保存在干燥的容器中 。

4. Blend in a Robot Coupe when you need. 需要时,放入 Robot Coupe 蔬菜料理机 中进行搅拌。

5. Sprinkle on top of the baked galette and melt a few minutes in a 200°C oven. 撒在烤好的酥饼上并送入 200°C 的烤箱中让焦糖融化。

1. Roll the dough with a sheeter and give a double fold. 用压面机碾压面皮,然后双折。

2. Egg wash the round dough 3cm from the edge. 蛋液从面皮边缘的 3 厘米处向内涂刷。

3. Arrange the sliced pears on top of the almond cream. 将梨子切片铺在杏仁奶油上。

4. Add a generous amount of candied chestnuts and caramelised walnuts. Cover with a second round shape of puff pastry. Press with the fingers to stick the 2 layers of puff pastry together. 撒上足量的栗子蜜饯和焦糖核桃。将另一片起酥皮盖在上面。用手指将两层面皮按压在一起。

5. After 20 minutes in the freezer, egg wash a second time and decorate using a sharp, small knife. 送入冰箱 20 分钟后,刷上第二次蛋液并用小尖刀进行修饰。

6. Sprinkle some crushed caramel on top of the galette and melt in a hot convection oven and cool down on a rack. 撒碎焦糖于酥饼上并且送入热恒温对流烤箱中让焦糖融化, 放置在架子上冷却。

Page 5: Pie tutorial

9

1. Sprinkle mixture of sugar with cinnamon powder on the dough. 将肉桂糖粉撒在面皮上。

2. Roll the dough. 将面皮擀开。3. Give a last single fold on sugar mixture.

沾上糖粉进行最后一折。4. Line up the tart mould with 30cm round puff pastry.

将直径 30 厘米的圆形起酥皮贴入蛋挞模具中。

Banana Crispy PiePrepare the casing with the crispy puff pastry in a tart mold covered with butter. Put in refrigerator for 20 minutes to rest and then pipe the coconut cream. Arrange the pan fried bananas on top the cream and pipe the special ganache to cook. Cover with almond crumble. Bake one hour at 160°C. Unmold straight after baking and leave it to cool on a rack. Sprinkle with icing sugar.将起酥皮放入抹有黄油的蛋挞模具中做成外壳。送入冰箱醒 20分钟,然后灌入椰子奶油。将炒过的香蕉放在奶油上后,倒入特别烹制的巧克力酱。撒上杏仁碎。160°C 烘烤 1 小时。烤好后直接脱模,放置在架子上冷却。撒上糖粉。

Yield: 2 pies of 24cm diameter

Crispy Puff Pastry1. Prepare a puff pastry dough (pear and chestnut Galette

recipe). 制作一张起酥皮(同栗子香梨酥饼食谱)。

2. Give 3 double folds first and leave it to rest. 首先面皮进行三次双层折叠压面,然后一旁静置。

3. Prepare some sugar mixed with cinnamon powder and cover the dough top and bottom. 制作一些加入了肉桂粉的糖并撒在面皮上下。

4. Give a last single fold rolling the dough in the sugar. 面皮最后折一次压面后,在肉桂糖粉中擀开。

5. Line the dough 3mm thickness and cut a round 30cm. 将面皮擀成 3 毫米厚,切出直径 30 厘米的圆形。

6. Prepare the casing and freeze 20 minutes. 制作外壳并冷冻 20 分钟。

Cinnamon SugarSugar 300gCinnamon powder 30g

Mix the sugar and the powder and sprinkle on the dough. 混合糖粉撒在面皮上。

Coconut CreamBrown sugar 100gRoasted desiccated coconut 100gEggs 100gAnchor softened butter 100gFlour 35g

In a mixing bowl, using the paddle attachment, emulsify all the ingredients together. Keep in a piping bag. 用桨叶式搅拌器乳化所有原料。装入裱花袋。

Cooked BananasBananas 6 piecesAnchor butter 80gSugar 100g

1. Melt butter in a pan and add half the bananas. Cook a bit. 在平锅中放入黄油并加入一半香蕉。稍稍烹炒。

2. Sprinkle with sugar and turn the bananas and cook again a few more minutes until the bananas are soft. 撒上糖, 香蕉翻面, 继续烹炒若干分钟直至香蕉变软。

1. 2.

3. 4.

GanacheAnchor extra whip cream 125gAnchor milk 125gCorn starch 12gMik couverture 50gDark couverture 64% 200g

1. Heat up the cream. Mix the starch with the cold milk and mix everything. Bring to a boil. 加热奶油。将淀粉和冰牛奶混合在一起,全部混合后煮开。

2. Pour onto the chocolates and emulsify using a whisk. 倒在巧克力上,用搅拌器进行乳化。

3. Keep in a piping bag. 装入裱花袋。

Almond CrumbleAnchor butter 80gBrown sugar 80gGround almonds 80gFlour 80gCinnamon powder 3g

1. Using mixing bowl and paddle attachment, mix all the ingredients and add in the cold butter in dices until crumble texture. 用桨叶式搅拌器混合所有原料并加入切丁的冷冻黄油,搅拌至裂纹肌理出现。

2. Pre Bake at 150°C for 12 minutes. 150°C 预烤 12 分钟。

Page 6: Pie tutorial

Ask The MOF

10 Pastry & Baking Asia Middle East

5. Press the bottom of the mould and leave to rest for 20 minutes in the freezer. 按压模具的底部,送入冰箱醒 20 分钟。

6. Melt the butter in a pan, add in the half bananas and cook for awhile. 平锅中融化黄油,加入一半香蕉烹炒片刻。

7. Sprinkle the sugar, turn the bananas and cook again until it become soft. 撒上糖后香蕉翻面,烹至香蕉变软即可。

8. Prepare ganache – Heat up the cream, mix the starch with cold milk, mix everything and bring to boil. 制作巧克力酱 - 加热奶油,混合淀粉和冰牛奶,全部混合后煮开。

9. Pour the mixture into the chocolates. 将混合物倒在巧克力上。

10. Emulsify using a whisk. 用搅拌器进行乳化。11. Pipe the coconut cream into the mould.

将椰子奶油灌入模具。12. Arrange the cold bananas slices in the dough.

将冷香蕉片铺在面皮上 。13. Pipe in the chocolate ganache. 灌入巧克力酱。14. Mix all the almond crumble ingredients using paddle

attachment and add in diced cold butter. 用桨叶式搅拌器搅拌所有杏仁碎,然后加入切丁的 冷冻黄油。

15. Mix well until crumble texture and put the almond crumble on top of the ganache and bake. 充分搅拌直至出现裂纹肌理,将杏仁碎撒在巧克力 酱上,然后烤制。

7.

11.

15.

8.

12.9.

13.

10.

14.

5. 6.

Page 7: Pie tutorial

11

Banana Crispy Pie

Page 8: Pie tutorial

Ask The MOF

12 Pastry & Baking Asia Middle East

Salmon Mousse Croustade

Herbs and Garlic Puff PastryAll purpose flour 500gSalt 25gAnchor butter 150gWater 200gWhite vinegar 25gAnchor butter sheet 250gBasil and parsley leaves 20gGarlic 20g

1. In a KitchenAid bowl, mix the flour with salt and cold butter dices. 用 KitchenAid bowl 料理机混合面粉、盐和冷冻黄油丁。

2. When the texture is like sand, add the liquid and knead. 出现沙状肌理后,加入液体并开始揉面。

3. Line this dough in a plastic film, rectangular shape. 将面团放在保鲜膜中做成长方形。

4. Leave it to rest in the chiller a few hours. 放入冰箱中醒若干小时。

Butter Sheet1. Cut the butter sheet in a KitchenAid mixing bowl.

用 KitchenAid 料理机切分黄油块。2. Using the microplane, grate the garlic and add in the

chopped herbs. 用刨刀碾碎蒜瓣并加入切碎的香草。

3. Mix everything and prepare a rectangle shape in a plastic sheet. 全部混合,在塑料板上做成长方形。

4. Cold down. 冷却。

Fold the Puff Pastry1. Fold the flavoured butter sheet in the dough and give 2

double folds first. 将调味黄油块放入面片中,首先进行两次双层折叠压面。

2. Leave it to rest one hour. 醒一个小时。3. Give a third double fold. 进行第三次双层折叠压面。4. Leave one hour to rest. 再醒一个小时。5. Give a last single fold and line 2.5mm.

最后折叠一次压面并将起酥皮擀成 2.5 毫米厚。6. Unroll the dough on cold baking trays.

在烤盘上展开面皮。7. Leave it to cool. 使其冷却。8. Cut 2 round shapes 25cm. 切出两片直径 25 厘米圆皮。

Salmon MousseFresh salmon filet 375gEgg white 60g Anchor extra yield cream 260 gSalt and pepper anChives an

1. Using a food processor, blend salmon filet with egg white. Add the cream salt and pepper. Blend well. 用食物料理机搅拌三文鱼排和蛋清。加入奶油、盐和胡椒。充分混合。

2. Add in chopped chives, mix well and put in piping bag. 加入切碎的细香葱,充分混合后装入裱花袋。

Cooked SpinachFresh spinach leaves 80gAnchor butter 30gAnchor extra yield 40gSalt and pepper an

1. Prepare the spinach leaves, wash and dry. 将菠菜叶洗净晾干。

2. In a pan, cook the butter until brown and add in spinach leaves. 将黄油放入平锅中,待其颜色变成棕黄后,加入菠菜叶。

3. Saute the spinach over medium heat. Add the cream and the seasonings. 中火烹炒菠菜叶,加入奶油和调味料。

4. Put aside and cool down. 搁置一旁,待其冷却。

Assembly1. Prepare a special puff pastry with herbs and garlic in the

butter sheet. 用加入了香草和蒜末的黄油块制作特别的起酥皮。

2. Fold the puff pastry. 折叠起酥皮。3. Cut 2 round shapes 25cm diameter.

切出两片直径 25 厘米的圆皮。4. Egg wash around 3cm from the edge.

蛋液从面皮边缘的 3 厘米处向内涂刷。5. Cover the center with slice smoked salmon.

中心放上切片的烟熏三文鱼。6. Pipe 1cm salmon mousse and sprinkle some frozen green

peas. 灌入 1 厘米高的三文鱼慕斯并撒上速冻豌豆。7. Spread one layer of cooked spinach.

铺上一层熟菠菜。8. Pipe 1cm salmon mousse and top with slices of smoked

salmon. 再灌入 1 厘米高的三文鱼慕斯并放上烟熏三文鱼切片。

9. Egg wash and cover with the second round shape of puff pastry. 刷上蛋液,盖上另外一张圆皮。

10. Egg wash first time and using fingers fold the sides. 盖皮上刷第一次蛋液,用手指将两张皮压合。

11. Leave it to rest in chiller 20 minutes. 送入冰箱醒 20 分钟。12. Egg wash second time and decorate using a sharp small

knife. 盖皮上刷第二次蛋液并用小尖刀进行修饰。13. Bake for one hour at 180°C. 180°C 烤制一个小时。14. Cool down on a rack. 放在架子上冷却。

1. Combine the herbs and garlic mix with buttersheet dices. 将香草和蒜末与黄油块的切丁混合在一起。

2. Place the mixture on a plastic sheet. 将混合物倒在一张塑料板上。

1. 2.

Page 9: Pie tutorial

13

3. Roll to rectangular shape. 擀成长方形。

4. Place the butter into the dough and seal. 将黄油包入面皮中密封严实。

5. Give a double fold. 进行一次双层折叠。

6. Cook spinach with butter. 用黄油炒菠菜。

7. Add in cream & seasoning, put a side and cool down. 加入奶油和调味料后,放置一边冷却 。

8. Blend salmon fillet with egg white & cream in a food processor. 用食物料理机混合三文鱼排与蛋清、奶油。

9. Add in chopped chives, mix well and put in piping bag. 加入切碎的细香葱,充分混合后装入裱花袋。

10. Egg wash around 3cm from the edge of the dough. 蛋液从面皮边缘的 3 厘米处向内涂刷。

11. Place sliced smoked salmon in the centre and pipe in the salmon mouse. 将切片的烟熏三文鱼放在中心,灌入三文鱼慕斯。

12. Add some green peas. 加入一些豌豆。

13. Spread one layer of spinach. 铺上一层菠菜。

14. Pipe in second layer of salmon mouse on top of cooked spinach. 在菠菜上灌入第二层三文鱼慕斯。

3.

7.

11.

4.

8.

12.

5.

9.

13.

6.

10.

14.

Page 10: Pie tutorial

Ask The MOF

14 Pastry & Baking Asia Middle East

15. Topped with sliced smoked salmon and egg wash. 放上烟熏三文鱼切片并涂刷蛋液。

16. Cover with the second round shape dough. 盖上第二章圆形面皮。

17. 1st Egg wash. 盖皮上涂刷第一次蛋液。

18. Fold the sides & rest in chiller for 20 minutes. 压合两张面皮并送入冰箱 20 分钟。

19. Take out from chiller and egg wash for the second time. 从冰箱中取出后,涂刷第二次 蛋液。

20. Decorate using a sharp small knife. 用小尖刀加以修饰。

15.

18.

16.

19.

17.

20.