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Dreamy sweets!
Magazine style Recipe Part 3
Ribon Girl!
Sakai Ayaka-chans Request.
Chestnutty Mont Blanc.
Full of chestnut cream, to finish a chestnut glace, a nutty
cake with autumn colours.
With a smart square shape, its stylishness doubles.
Page 45:
Ingredients (Makes 6)
Financier Pastry
Butter 60 grams (about)
Almond Powder 24 g
Hazelnut Powder 8g
Plain flour 10 g
Egg Whites 48 grams (about 2 eggs worth)
Granulated sugar 56 g
Vanilla Essence a little
If you cant get hazelnut powder, using 32 grams of almond
powder is OK too.
Foundations of Financier Pastry
Mont Blanc:s foundations are a cookie base, meringue, or
sponge, there are various varities in stores. But this time we
are going to use a traditional Financier baked pastry base.
Almond powder and a browned butter make a wonderfully
fragrant and moist delicious dough.
Cake tin and special Tools to use.
For more information about tools see pages 62 63.
Paper piping bags 2.
A nozzle attachment for making Mont Blanc.
A 1 cm diameter nozzle attachment.
Silicone baking tray with rectangular molds.
But if you dont have that then a pudding cup (a dariole) is
OK too.
< - for use with the Chestnut mont blanc cream (the one
with little holes)
For use with the whipped cream, a 1 centimeter diameter
round nozzle.
Whipped Cream
Fresh Cream (Double Cream) 250 cc (ml)
Granulated Sugar 40g
Vanilla Essence - a little.
Chestnut Cream Decoration
Marron Paste 200 g
Marron Cream 200g (cl)
Glaized Marrons
(powdered sugar) a suitable amount.
(idek, I havent seen half of these ingredients in England,
let alone the baking wastelands of Japan. But Japan loves
chestnut flavored desserts which is why Mont Blanc is so
popular here. - Anna)
Right is the Marron paste, left is the marron cream. You can
find them in specialist ingredients shops!
Design Discussion
What kind of Mont Blanc design will be good, Ayaka-chan?
1. Before making it, she discussed the design with Chef
Aoki.
2. She drew various designs, and decided upon a stylish
cylindrical design.
Preparations
The eggs and the butter should be at room temperature.
Preheat the oven to 170 degrees (again, maybe set it to
180 190)
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A Chestnutty Mont Blanc
Making the Financier Pastry.
First measure out the ingredients.
1. Measure out the almond powder, flour and hazelnut
powder into a bowl.
2. Mix them together well with a spoon.
3. Sieve the powder.
With a tapping rhythm.
4. Measure out the butter and put it into a pan.
5. Measure out the granulated sugar.
6. Separate out the egg yolks and egg whites. Measure the
egg whites.
If you are careful it will be OK!
7. Add the vanilla essence to the egg whites,
After this all the measuring is done.
Making the browned butter.
8. Heat up the butter in the pan, stir it well with a spoon.
9. Stir it without resting, and once it becomes a caramel
colour and gives off an aroma, take it off the heat.
You can smell it.
It smells like caramel.
Aokis advice.
A point about the Financiers browned butter. When the
butter first melts, it becomes transparent, gradually the
colour will change. Once it becomes a caramel or hazelnut
colour, and starts to give off a fragrance, take it off the
heat.
10. Using a sieve, measure out 48 grams.
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When its done the colour should look like this.
11. The browned butter is done.
12. Whisk the egg whites.
Aokis Advice.
hot milk is delicious! There are various ways you can use it,
so have fun with caramels bitter-sweet taste!
Next page
Page 52:
Making the egg custard.
Vanillas Sweets Magic
If you mix the egg whites and egg yolk up a lot it will be OK!
4. In a bowl put the eggs, whisk them using a whisk.
5. Using a knife cut the vanilla pod, take out the seeds from
inside.
Enjoy the sweet scent of Vanilla!
Vanillas Advice
The fragrance of vanilla here is the real thing!
For the fragrance of sweets we usually rely on vanilla
essence, its made from natural vanilla. Vanilla is a vine
plant, abd the beans are actually seeds. Compared to
vanilla essence, whats better than the smell is that you
want to use all raw ingredients for such a simple pudding.
But, if you cant get your hands on it, its Ok to use Vanilla
essence.
6. In a small pan, add half the quantity of milk abd the
sugar, cook it on a medium heat. Heat it until just before
it boils so that the sugar dissolves.
7. Take the small pan off the heat, add the rest of the milk
and double cream to the bowl with eggs.
Vanillas Sweets Magic
Stir it gently until there are no bubbles.
8. Whisk it well together with a whisk.
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9. Using a ladle, pour the mixture into the pudding cups.
Ichigos Sweets Memo
Basic Traditional Pudding
What kind of pudding do you like?
Cream ones, fluffy ones, there are lots but this recipe where
Page 54:
From fruit puree, making a glass dessert!
Two coloured fruits Gele.
From raspberries and mangoes you can make this stylish
looking dessert.
Tilting to create the slant and freezing to solidify are two
points here!
Ingredients For 2 or 3.
Mango Gele
Mango (frozen) 70g
Granulated Sugar 30g
Water 100 cc (ml)
Lemon Juice 5 cc (ml)
Gelatine Sheets 5 g
Raspberry Gele
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Sparkling Sugar for Valentines
Chocolate cookies
The dough is round and sprinkled with sugar, cocoa dough
cookies. Perfect for presents.
The shape can be whatever you like, these are simple
cookies.
Ingredients (For about 30)
Butter 200g
Granulated sugar 100g
Plain flour 270g (you might want to use self raising flour?)
Cocoa 18g
Salt 1 g
Granulated sugar (for topping) suitable amount.
Page 59:
Preparations
The butter should be at room temperature.
Sieve the flour and cocoa powder together.
Instructions.
1. Beat the butter with a whisk until it becomes paste-like.
2. Add the granulated sugar and mix in well (See Figure A)
3. Add the sieved flour, cocoa and salt to the bowl with the
butter. Mix well (See Figure B)
4. Divide the dough into 2 equal parts and roll to make 2
long cylinder shapes. (See Figure C)
5. Put the granulated sugar in a baking tray, roll the dough
in the granulated sugar until all the sides are covered. (See
figure D). Wrap it in clingfilm and place it in a refrigerator
for at least an hour to cool down.
6. Take off the clingfilm and cut the roll into 7mm thick inch
slices (See Figure E). Place them on baking paper on a
baking tray with a 3cm gap between cookies for when they
them up cutely for your friends. You can use these close at
hand materials and easy techniques, Ill teach you great
wrapping ideas!
For cookies and Madeleines, and other small baked
goods
A ribbon and tag for simple treatment!
Symbol of friendship!
Preparation
A transparent bag, ribbon and tag in the colour of your
choice!
How to wrap.
Put your small baked goods in a clear plastic cellophane
bag, Tie the ribbon cutely around and attached a tag like a
luggage tag. Make sure the ribbon and tag colours go
together well. On the tag, write a message and name!
For wobbly jelly too, you can hand it over easily.
Use an empty bottle (or jar) to cool the jelly down in, that
way it looks like jam!
Preparation
Empty jam jar or bottle, Cloth (about 15 cm square), ribbon,
(about 50 cm)
How to Make
Pour the jelly into an empty jam jar and let it cool. Put the
lid on and the a piece of cloth over the top. Fasten a ribbon
around it. If the cloth is too big for the lid, use pinking
shears (scissors that cut with a ragged edge) and cut it to
size.
You can see the pretty colours are like jam.
Empty fruit boxes can be stylishly re-used.
An empty box, lacy doily paper and rivvon for dressing up.
Its OK for Choux-Crme too!
Preparations
An empty grape or peach box (fyi, I dont recall seeing
boxes like this for fruit in Japan), lacy doily paper, ribbon,
transparent film or clingfilm
How to Wrap.
Place the lacy doily paper inside the fruit box, Line up the
choux crme or cake inside, once thats done cover it with
clingfilm or transparent film to cover it, wrap it over with
two ribbons. It should make a cute cross like the one in the
photograph.
To surprise your friends, use this cute idea.
For wrapping up cylindrical cookies you can transform it into
a cute mouse!
Preparations
Coloured paper, masking tape, string, clingfilm.
How to Wrap
Wrap the cookies once more in clingfilm. Make a cylindrical
shape with the coloured paper, sharpen and twist one side
to make the face of the mouse. Using masking tape make
the mouth and the nose, use a marker for the eyes. On the
other side attach the string to make the tail.
Your friend will be surprised!