我们在心爱的童年治疗中的成长扭曲队伍巧克力薄酥饼地壳,带有颓废的花生酱填充和旋流巧克力Ganache馅料。

Martha Bakes, Episode 1008

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Credit: Mike Krautter

食谱摘要

屈服:
Makes one 10-inch tart
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Ingredients

脆皮
填充
配料
成分清单

Directions

Instructions Checklist
  • 脆皮:Preheat oven to 350 degrees. Pulse wafers in a food processor until fine crumbs form. Add butter, granulated sugar, and salt; process until well combined. Press mixture firmly into bottom and up sides of a 10-inch fluted tart pan with removable bottom. Bake until crust is fragrant, about 15 minutes. Transfer to a wire rack and let cool completely.

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  • 填充:将糖果糖的糖糖塞进一个大碗中;搁置。结合黄油,奶油,花生酱,香草和盐在水利锅中的中等热量。煮熟,搅拌,直到黄油和花生酱刚刚融化。倒在碗中的糖果糖,直到光滑。倒入冷却的地壳并用小胶印刮刀涂抹到边缘。用塑料包装盖,直接将其压在表面上,让冷却至室温,约30分钟。

  • 配料:Place chocolate and butter in a heatproof bowl. Bring cream just to a boil in a small saucepan over medium heat; pour over chocolate mixture. Let stand 5 minutes until chocolate has softened, then stir together with a rubber spatula until emulsified. Let cool at room temperature, stirring occasionally, until ganache is thick, glossy, and just holds a line but is still pourable, 30 to 40 minutes.

  • 在旋转蛋糕架上放置馅饼。将ganache倒入馅饼中心,小心地传播害羞的边缘。使用以一定角度保持的小胶印刮刀,通过旋转蛋糕架在速度的顶部中产生螺旋模式,同时从挞的中心慢慢滑出刮刀到边缘。让待机待机,直到Ganache设置,约1小时。如果需要,用奶油和花生脆,在室温下服用。Tart最好在同一天服务,但可以在室温下储存在高达2天的气密容器中。

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