Recipe: Almond Tuile 杏仁瓦片

Original recipe Based on 呂昇達老師 (Edison Lu) × 杏仁瓦片研究室, 下廚房 Pierre Herme 的配方

《English》

Ingredients

  • Pierre Herme Recipe
    • 70 g granulated sugar
    • 40 g egg white
    • few drops vanilla essence
    • 125 g almond slices
    • 15 g melted butter (about 1 Tbsp)
    • 10 g cake flour (about 1 Tbsp)
  • Edison Lu Recipe #1 French Vanilla Almond Tuile (Egg Yolk Version)
    Features: The surface is slightly matte after baking; slightly less crispy, but a rich flavor, a perfect blend of almond and vanilla.
    • 50 g egg yolk
    • 75 g granulated sugar
    • 10 g dark rum or milk
    • 2 g vanilla bean paste
    • 20 g melted unsalted butter
    • 25 g cake flour
    • 120 g almond slices
  • Edison Lu Recipe #2 Fleur de Selvanilla Almond Tuile (Egg White Version)
    Features: It boasts the best gloss and the most eye-catching finished product; it's also the crispiest, with a refreshing flavor that pairs well with vanilla or citrus-based dishes.
    • 50 g egg white
    • 75 g granulated sugar
    • 2 g vanilla bean paste
    • 2 g salt
    • 20 g melted unsalted butter
    • 25 g cake flour
    • 120 g almond slices
  • Edison Lu Recipe #3 Coffee Almond Tuile (Whole Egg Version)
    Features: Its sheen is between that of egg white and yolk; it ranks second in crispness; and it boasts a richer texture and more intense flavor.
    • 50 g whole egg
    • 75 g granulated sugar
    • 4 g Instant black coffee powder
    • 20 g melted unsalted butter
    • 25 g cake flour
    • 120 g almond slices

Instructions for Pierre Herme Recipe

  1. Combine the sugar, egg white and vanilla essence in a large bowl. Stir with a rubber spatula.
  2. Add almond slices into the bowl and mix gently as to not to break the slices.
  3. Add melted butter into the mixture and stir to combine.
  4. Leave this mixture at the room temperature for 1 hour (remember to cover in plastic wrap).
  5. Sift the flour into the mixture and stir gently to incorporate fully. Leave this at the room temperature for 30 minutes.
  6. On parchment paper (or any baking paper), spoon the almond mixture into a circle as thinly as you can, about 6cm in diameter.
  7. Bake in the oven at 320° F (160° C) for 12-15 minutes.

Instructions for Edison Lu Recipe

  1. Melt 20 grams of unsalted butter by heating in a double boiler (or in a microwave).
  2. Pour all the ingredients up to cake flour into a bowl and stir it until combined.
  3. Add the sifted cake flour to the bowl and mix well.
  4. Pour in the almond slices and stir with a rubber spatula.
  5. Leave this mixture at the room temperature for 1 hour (remember to cover in plastic wrap).
  6. Line a baking tray with a baking mat
  7. Place each 20 grams of the mixture on baking mat. First, spray some water on the mixture. Then, prepare a bowl of water. Dip two forks in the water, then use them to press the almond mixture into a very thin layer (the thinner the better, and the ingredients should not overlap). After pressing 3 or 4 pieces, dip the forks in water again to prevent sticking then press the mixture.
  8. Bake in the oven at 320°F (160°C) for 15-20 minutes (if the oven temperature is too high, you can change the temperature to 302°F (150°C)).

《中文》

食材

  • Pierre Herme 配方
    • 70 克 細砂糖
    • 40 克 蛋白
    • 幾滴香草精
    • 125 克 杏仁片
    • 15 克 融化的奶油 (約 1 大匙)
    • 10 克 低筋麵粉 (約 1 大匙)
  • 呂昇達 #1 法式香草杏仁瓦片（蛋黃版)
    特色: 烤後表面偏霧面, 酥脆度略低, 味道濃郁，杏仁＋香草的完美融合
    • 50 克 蛋黃
    • 75 克 細砂糖
    • 10 克 深色蘭姆酒 或 鮮奶
    • 2 克 香草莢醬
    • 20 克 融化的無鹽奶油
    • 25 克 低筋麵粉
    • 120 克 杏仁片
  • 呂昇達 #2 鹽之花香草杏仁瓦片（蛋白版)
    特色: 光澤度最佳，成品最亮眼, 酥脆度第一名，風味清爽，適合搭配香草或柑橘系
    • 50 克 蛋白
    • 75 克 細砂糖
    • 2 克 香草莢醬
    • 2 克 鹽
    • 20 克 融化的無鹽奶油
    • 25 克 低筋麵粉
    • 120 克 杏仁片
  • 呂昇達 #3 咖啡杏仁瓦片（全蛋版)
    特色: 光澤感介於蛋白與蛋黃之間, 酥脆度第二名，口感更豐富，風味更濃郁
    • 50 克 全蛋
    • 75 克 細砂糖
    • 4 克 即溶黑咖啡粉
    • 20 克 融化的無鹽奶油
    • 25 克 低筋麵粉
    • 120 克 杏仁片

Pierre Herme 作法

  1. 將糖、蛋白和香草精放入大碗中。用橡皮刮刀攪拌。
  2. 將杏仁片加入碗中，輕輕攪拌，以免杏仁片碎裂。
  3. 將融化的奶油加入混合物中，攪拌均勻。
  4. 將混合物在室溫下靜置 1 小時（記得用保鮮膜蓋住）。
  5. 將麵粉篩入混合物中，輕輕攪拌至完全融合。在室溫下靜置 30 分鐘。
  6. 在烘焙紙（或烘焙墊）上，用湯匙將杏仁混合物攤成盡可能薄的圓形，直徑約 6 公分。
  7. 在 320°F (160°C) 的烤箱中烘烤 12-15 分鐘。

呂昇達 作法

  1. 隔水加熱（或用微波爐）融化 20 克 無鹽奶油
  2. 將低筋麵粉之前的材料倒入碗中，不停攪拌直至混合
  3. 再加入過篩好的低筋麵粉至碗中，攪拌均勻
  4. 倒入杏仁片，用橡皮刮刀攪拌
  5. 將混合物在室溫下靜置 1 小時（記得用保鮮膜蓋住）
  6. 將烤盤鋪上烘焙墊
  7. 將每 20 克的混合料放在烘焙墊上，先噴一些水在混合料上，再準備一碗水，用兩個叉子沾一點水後，便可用兩個叉子壓平杏仁混合料，鋪成很薄很薄的一層（關鍵是越薄越好，材料不能重疊），每壓 3、4 個時，叉子需再沾一些水，避免沾黏
  8. 在華式 320° (攝氏 160°)的烤箱中，烘烤 15-20 分鐘 (如果烤箱溫度偏高，可改成華式 302°(攝氏 150°))

Notes/Tips 小撇步

  • Almond Tuiles can also be made using rice paper. Ingredients: 2 sheets of rice paper, 1 egg, a pinch of sugar, and some almond slices.
    1. Mix the egg wash with a little sugar until smooth
    2. Brush a sheet of rice paper with the rough side on top of egg wash, then place another sheet on top and brush it with egg wash again.
    3. Sprinkle with almond slices, spreading them evenly so there are no overlaps, then brush with a suitable amount of egg wash.
    4. Air fry in an air fryer oven at 180°C/356°F for 6 minutes
  • 用米紙也可以做杏仁瓦片。米紙 2 片、雞蛋 1 顆、糖少許、杏仁片適量。
    1. 蛋液加少許糖(或糖粉)拌勻
    2. 米紙粗糙面一張刷上蛋液，再鋪上一張再刷上蛋液
    3. 撒上杏仁片，鋪平不能有重疊的地方，再刷上適量蛋液
    4. 放入氣炸烤箱 180°C/356°F 氣炸 6 分鐘, 或 180°C/356°F 烤箱, 烤 15-20 分鐘

Recipe 食譜

Label:

Comments

Post a Comment