raspberry cake filling的八卦，Yahoo名人娛樂都在討論

Petang-petang Isnin yang sendu dek angkara #COVID19 ni kalau uolls tak ke pejabat, moh le kita sesama membuat kuih.
Simpan dalam fridge, agaknya tahan la dua-hari, kan? 😆😍🧑‍🍳💦

MIXED BERRIES CREPE CAKE

Bahan-bahan:

Crepe:
1 cawan (100 g) tepung gandum -diayak
2 sudu besar gula kastor
Secubit garam
2 biji telur
3/4 cawan (250 ml) susu segar
2 sudu besar mentega (Unsalted)- dicairkan

Filling:
2 cawan double cream
3 sudu makan gula klastor
¼ sudu teh perisa vanila
250 gm buah raspberi segar
Buah-buahan beri campuran segar

Kaedah:

CREPE:
1. Gabungkan tepung, gula & garam di dalam mangkuk besar. Masukkan telur satu persatu dan pukul sehingga menjadi licin dan membentuk pes.

2. Tuangkan susu sedikit demi sedikit & sebatikan. Masukkan mentega cair dan gaul rata. Tuangkan adunan ke dalam jag. Rehatkan selama 30 minit.

3. Sapukan mentega di atas permukaan kuali, tuang nipis adunan ke dalam kuali. Masak selama lebih kurang 2 minit, terbalikkan crepe tadi sehingga masak. Jangan dibiarkan hingga garing atau berwarna coklat.

Filling:
1. Letakkan krim (double) ke dalam mangkuk besar dan pukul sehingga kembang. Masukkan gula kastor, perisa vanilla dan pukul sebati. Asingkan lebih kurang 4 sudu besar daripada adunan krim ke dalam mangkuk lain.

2. Lenyekkan raspberi menggunakan garfu. Gaul bersama lebihan adunan krim tadi.

3. Letakkan sekeping crepe/lempeng yang telah dimasak tadi dan sapukan dengan krim berperisa raspberi dan ulang teknik mengikut jumlah crepe yang diinginkan. Dinginkan di dalam peti sejuk selama 3-4 jam sebelum dihidangkan.

4. Untuk hiasan, sapukan krim yang telah diketepikan awal tadi. Taburkan buah raspberry dan taburkan gula icing menggunakan teknik mendebu (dusting).

** Anda juga boleh perisakan krim dengan coklat masakan yang dicairkan
#resipiChefZam #MCO #PKP #baking #crepecake #ChefZam #cheflife #homecooking #dessert #nobakedessert #WFH #kitajagakita #stayhome

[Paris pastries / 巴黎甜點] Florence Lesage 主廚（The Westin Paris - Vendôme）發表復活節蛋創作與春季下午茶甜點 / Florence Lesage to present her Easter egg creation & Spring tea time pastries (English below)

前日下午去參加了 The Westin Paris-Vendôme（巴黎威斯汀凡登酒店）甜點主廚 Florence Lesage 的復活節巧克力蛋與春季下午茶作品發表會。雖然新年剛過沒多久，突然發現已經開始發表復活節作品有點反應不過來，但很開心知道春天馬上就要到了。

最近女性議題、女性力量在廚藝界是熱門關鍵字，許多推動重要食物議題的代表性人物都是女性。巴黎的甜點界也沒有置身這個浪潮之外，開始有越來越多女性甜點主廚展露頭角，Florence Lesage 主廚就是其中一位。年僅 25 歲，Florence 在甜點領域擁有多項資格（包括 BEP, Bac Pro, BTM 等），並獲得多項國際比賽大獎，如 Olympiades des Métiers （職業奧林匹克競賽）中獲得法國區域比賽金牌（2014）、全國金牌（2014）、全球銀牌（2015），及 2015 年 Wolrdskills Competition （世界技能競賽）的銀牌。她的糖工藝技術高超，今年更將代表法國參加 MDAS Mondial des Arts Sucrés（全球糖工藝競賽）。

我之前在為商業周刊寫的 2019 耶誕蛋糕專題中曾經介紹過 Florence 主廚的作品「瑪麗安東妮的耶誕」（Le Noël de Marie-Antoinette），細緻柔美、充滿浪漫風格，這其實是我在去年巴黎巧克力大展時看到最喜歡的耶誕蛋糕作品。這次非常幸運能夠和主廚本人見面、品嚐她的甜點，沒想到她也記得我，希望以後有更多機會能夠交流。

Florence 主廚的復活節巧克力蛋作品最令人驚奇的部分，是將其懸吊在巧克力雕塑製成的提燈中。提燈的主體部分由 40% 牛奶巧克力與 64% 黑巧克力製成，巧克力蛋外面以金箔包裹，內部則裝填了黑巧克力與白巧克力搭配帕林內（praliné）夾心的迷你巧克力蛋。春季的下午茶甜點則有五款，包括巧克力修女泡芙（religieuse chcocolat）、香草芒果米布丁（riz au lait vanille-mangue）、厚片開心果餅乾（cookie pistache）、法式布丁塔（flan）、大黃覆盆子塔（tarte rhubarbe framboise）。整體而言非常清爽，但味道都有足夠的深度與層次感。主廚並在我們前面敲碎巧克力蛋與大家一起分享，相關影音請點此欣賞（記得按到最後）：https://tinyurl.com/seaq8qu。記得點照片看更多資訊！

🔖 延伸閱讀：

商業周刊第 1674 期「2019 耶誕蛋糕 法式驚奇」專題：https://tinyurl.com/qkpstwm

*****
Got invited to the discover the Easter egg creation & 2020 spring tea time menu of the chef Florence Lesage the day before yesterday. I was actually very surprised to find out that it seems Spring is coming soon though the new year holidays were not so long time ago.

Female chefs, women power are the keywords recently when talking about food topics. French pastry industry is of no exception. More and more female chefs are making their way to stand out of the crowd. The chef Florence Lesage is one of them. Aged only 25, she is now the head pastry chef of The Westin Paris-Vendôme, boasting several pastry qualifications such as BEP, Bac Pro, BTM, and a dazzling background. Florence was awarded gold medal at the regional and national trials of Olympiades des Métiers in France during 2014 and 2015, she then won the silver medal in the global competition in 2015. She also won the silver medal in the 2015 Wolrdskills Competition that took place in São Paulo, Brazil. This year she is will be representing France in the Mondial des Arts Sucrés ( Sugar Art World Championship).

I’ve briefly talked about her wonderful Yule log creation in my article published on Business Weekly Taiwan last December. The “Noël de Marie-Antoinette” (Christmas of Marie-Antoinette) creation shows a delicate golden candle stand made of almond-orange cake with vanilla mousse and with 6 pink mini candles which are in fact a French mousse cake featuring the combination of marmalade and hazelnut mousse. This sweet and graceful work is actually my favorite among all Yule log creations that were exhibited at the Salon du Chocolat last year. It was really a pleasure that I finally got to meet the chef in person! Really can’t wait to see more of her future creations!

Entirely covered by gold left and filled with black and milk chocolate eggs with hazelnut praliné filling, this chocolate egg is directly attached to the chocolate sculpture shaped as a lantern. The chef demonstrated how it should be broken and shared with the family and friends that day which wowed everyone of us. Watch the video here: https://tinyurl.com/seaq8qu. 5 pastries are created for the Spring tea time menu, including a chocolate religieuse, a vanilla mango rice pudding, a pistachio cookie, a flan, and a rhubarb raspberry tart. Click on the photos for more information!

🔖 Read more:

2019 Paris Yule logs creations: https://tinyurl.com/qkpstwm

#yingspastryguide #paris #florencelesage #thepariswestinvendôme

#下午茶控之選

傾盆大雨的日子， 要乾爽坐低休息一下？不如試手DALLOYAU Hong Kong 今日推出的別注版下午茶— 和Roger Vivier 合作的 「法式秋冬下午茶系列」。系列中夾雜時尚和潮流特色， 又加入不少松露元素，例如RV縮寫的黑松露Opéra 蛋糕和馬卡龍，松露迷至愛。最好食還要數Rose'n'roll 紅莓蛋糕，紅莓夾心和開心果，非常醒胃。 大愛～～～
（供應至10/10， RV迷勿錯過！）

What would be better if I can stay dry and enjoy a newly launched afternoon tea? Dalloyau x Roger Vivier Fall Collection afternoon tea has launched fashionably with elements of RV brand into the dessert from Dalloyau, such as RV badged Truffle Opéra and Gianduja Rocher, the hazelnut praline creme cake with Viv' diamond cut. I like Rose'n' roll the most since the raspberry filling and pistachio match so well and taste refreshing.
(Available till 10/10. )

Harbour City
#hcfood
#dalloyauhongkong
#rogervivier

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Perfect Christmas cake recipe for those who don't have an oven.

Please use your favorite jam for the filling!

Crust is optional :)

---------------------------------
5 Ingredients No-Bake Cheesecake (Japanese Rare Cheesecake)

Difficulty: Super Easy
Time: 3 hrs (incl. cooling time)
Number of servings: 18×8cm (7x3inch) loaf pan

Ingredients:
200g (7oz.) cream cheese (softened)
200ml soy milk (or milk)
200g (7oz.) marshmallows (vanilla flavor)
1 tbsp. lemon juice
jam of your choice *I used raspberry jam

Directions:
1. Line the pan with plastic wrap.
2. Put marshmallows and soy milk (or milk) in a pot, put on low and stir constantly to melt the marshmallows (it takes about 7 minutes). It bubbles up but the bubbles will fade in a minute after you stop the heat.
3. Cream the cream cheese in a large bowl. Add (2.) 1/3 at a time and mix well.
4. Place the bowl over a bowl of ice water. Add lemon juice, then mix until thick (about 20 minutes).
5. Pour half of the mixture into the pan, place jam of your choice, cover with the rest of the mixture, then smooth out the surface.
6. Cover with plastic wrap and chill in the fridge for 2 hours until set. Remove from the pan and cut into pieces.

The best way to cut a cheesecake is to use a knife that has been warmed in hot water. Dip the knife in hot water, wipe, and cut. Repeat this each time you cut!

Crust is optional:
100g (3.5oz.) vanilla wafers or biscuits
30g (1.4oz.) butter (softened)
Smash vanilla wafers or biscuits in a Ziploc bag, add butter (softened), and mix well. Press firmly into the pan.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/
---------------------------------

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Christmas Time 11

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經典卡士達草莓塔包括酥脆的香草塔皮，三種不同內餡：萊姆杏仁奶油餡、薄荷卡士達醬、覆盆子果醬，跟主角：滿滿的新鮮草莓。趁著現在還是草莓季，趕快來做超迷人草莓塔！

食譜：https://ciao.kitchen/strawberry-custard-tart/

利用這回食譜第一次使用買了很久終於開箱的「洞洞塔圈」，關於這種塔圈的使用心得跟優缺點分析，當然包括詳細食譜，都在部落格文章內喔！

食材 / Ingredients ：
可做6吋塔一個 / Make One 6 inch Tart 。
洞洞塔圈尺寸：17cm (直徑) x 3cm (高）;Perforated Tart Ring: 17cm Diameter x 3cm Height

法式香草甜塔皮 / French Vanilla Tart Crust ：
65g 無鹽奶油 / unsalted butter
¼ 小匙 香草醬 / vanilla paste
45g 糖粉 / icing sugar
22g 全蛋（室溫) / whole egg, room temperature
11g 杏仁粉 / almond flour
110g 低筋麵粉或中筋 / cake flour or all purpose flour
¼ 小匙 鹽 / salt

檸香杏仁奶油餡 / Lime Almond Cream Filling ：
50g 無鹽奶油 / unsalted butter
50g 砂糖 / sugar
50g 室溫全蛋 / whole egg, room temperature
50g 杏仁粉 / almond flour
¼ 小匙 香草醬 / vanilla paste
¼ 顆 萊姆或檸檬皮屑 / lime or lemon zest

卡士達醬(薄荷口味) / Mint Custard Cream (Pastry Cream)：
2 顆 蛋黃 / egg yolk
50g 砂糖 / sugar
16g 低筋麵粉 / cake flour
170g 全脂牛奶 / whole milk
4~5片 薄荷葉 / mint leaves (也可省略做原味卡士達醬）
12g 無鹽奶油 / unsalted butter

50~60g 覆盆子果醬 / raspberry jam ：
新鮮草莓 / fresh strawberries
薄荷葉 / mint leaves (裝飾/decorative purpose）

時間標記：
00:00 開頭
00:16 品項介紹
00:48 開頭OP
01:37 塔皮麵團
04:41 萊姆杏仁奶油餡
06:33 塔皮整形
08:37 薄荷卡士達醬
10:47 烤塔皮
12:52 磨皮奧義
13:39 擠餡
14:36 草莓裝飾
16:30 試吃

-----------------------------------------
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Website: https://ciao.kitchen/
-----------------------------------------
#過年甜點
#情人節甜點

プレーンなチーズケーキも美味しいですが、キャラメルソースやチョコレートを混ぜるだけで簡単にフレーバーを変えられますよ♪
クラッカーで仕切りを作って生地を冷やせば、ケーキ型も1台で済みますよ♪
おやつにぜひ作ってみてくださいね！

ミックスフレーバーチーズケーキ
8人分

材料：

グラハムクラッカー（砕く） 20枚
グラハムクラッカー（半分に割る） 4枚
砂糖 大さじ2
溶かしバター（無塩） 150g

■フィリング
粉ゼラチン 大さじ2
水 大さじ4
クリームチーズ 680g
砂糖 200g
生クリーム 720ml
バニラエクストラクト 小さじ1/2
レモンカード 165g
キャラメル（温めて溶かす）150g
チョコレートヘーゼルナッツスプレッド 145g
ラズベリージャム 大さじ1

■トッピング
ラズベリー 8個
チョコレートヘーゼルナッツトリュフ 5個
ピーカンナッツ（刻む） 10個
レモンスライス（シロップ漬け） 5枚

作り方：

1.ボウルに砕いたグラハムクラッカー、砂糖、溶かしバターを加えて馴染むまで混ぜる。
2.直径23cmのケーキ型の底に(1)を敷き詰め、ココット皿の裏でしっかり押さえる。
3.半分に割ったグラハムクラッカーを(2)に十字にさし込み、冷凍庫で10分冷やす。
4.ゼラチンと水を混ぜ合わせてよく溶かし、生地に入れる直前に600Wの電子レンジで15秒ほど加熱する。
5.ボウルにクリームチーズ、砂糖を加えて、ハンドミキサーでなめらかになるまで攪拌し、生クリーム540mlを加えてホイップ状になるまで攪拌する。
6.ゼラチン液を加えてさらに攪拌し、4等分に分ける。
7.1つ目のボウルに、生クリーム180ml、バニラエキストラクトを加えてよく混ぜる。
8.2つ目のボウルに、レモンカードを加えてよく混ぜる。
9.3つ目のボウルに温めたキャラメルを加えてよく混ぜる。
10.4つ目のボウルに、チョコレートヘーゼルナッツスプレッドを加えてよく混ぜる。
11.冷やしたケーキ型に4つの生地をそれぞれ流し入れ、表面を平らにならす。
12.バニラチーズケーキの上にラズベリージャムを所々乗せ、爪楊枝やナイフでマーブル状の模様を作ってラズベリーをトッピングする。
13.チョコレートヘーゼルナッツチーズケーキの上にトリュフをトッピングする。
14.キャラメルチーズケーキの上に刻んだペカンナッツを乗せ、スプーンでキャラメルを格子状にトッピングする。
15.レモンチーズケーキの上にレモンカードを乗せ、スプーンなどで平らにならし、スライスレモンをトッピングする。
16.冷蔵庫で4時間冷やし固めたら、完成！

-------------------------------------------------------------------------------------------
4-FLAVOR CHEESECAKE
Servings: 8

INGREDIENTS
Crust
20 graham crackers, crushed, plus 4 whole
2 tablespoons sugar
10 tablespoons unsalted butter, melted

Cheesecake Fillings
2 tablespoons (2 packets) gelatin powder
4 tablespoons water
24 ounces cream cheese
1 cup sugar
3 cups heavy whipping cream, divided
½ teaspoon vanilla extract
⅔ cup lemon curd, divided
½ cup dulce de leche, warmed, plus more for garnish
½ cup chocolate hazelnut spread
1 tablespoon raspberry jam
8-10 fresh raspberries, for garnish
5 chocolate hazelnut truffles , for garnish
10 pecans, roughly chopped, for garnish
5 candied lemon slices, halved, for garnish

PREPARATION
In a large bowl, mix together the graham cracker crumbs, sugar, and melted butter until combined.
Pour the crust mixture into a 9-inch springform cake pan. Press crumbs down firmly with the bottom of a small ramekin or glass to form an even base.
Carefully break the remaining graham crackers in half, so that you have 8 squares. Push the graham crackers into the crust with the split line facing upwards to form an X shape, dividing the crust into four equal sections. Press down on the crust one more time to ensure the graham crackers are secure. Cover and chill in the freezer for at least 10 minutes while preparing the fillings.
In a small bowl, dissolve the gelatin in the water. Set aside to bloom.
In a large bowl, beat together the cream cheese and sugar until smooth. Add 2½ cups whipping cream and beat until the batter is light and fluffy. .
Warm the gelatin in the microwave for about 15 seconds so that it’s fluid, and incorporate into the batter.
Divide the cheesecake batter evenly between 4 medium bowls.
In the first bowl, whisk in the vanilla extract and remaining ½ cup whipping cream.
In the second bowl, whisk in ⅓ cup lemon curd.
In the third bowl, whisk in the dulce de leche.
In the fourth bowl, whisk in the chocolate hazelnut spread.
To assemble the cheesecake, slowly pour the contents of bowl #1 into a quarter of the pan. Repeat with remaining flavors. Use a spatula to smooth the tops.
Carefully dollop the raspberry jam in small circles on top of the vanilla cheesecake. Use a toothpick or knife to carefully swirl it into the filling. Garnish the outer border with fresh raspberries.
Pour the remaining lemon curd on top of the lemon cheesecake and smooth with an offset spatula or spoon. Garnish the outer border with candied lemon slices.
Garnish the outer border of the chocolate hazelnut cheesecake with the chocolate hazelnut truffles.
Garnish the outer border of the dulce de leche cheesecake with the chopped pecans and drizzle with dulce de leche
Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before slicing and serving.