脆皮面
(20個份量)
牛油 120 G
糖 80 G
麵粉 130 G
製法
1.全部材料混合
2.搓成圓柱體（直徑6cm）放冰箱備用
泡芙
(20個份量)
泡芙粉 300 G
蛋 300 G
水 300 G
製法
1.使用打蛋器以上材料用慢速半分鐘后, 轉高速 8 分鐘
(中途刮邊刮底)
2.咇45G泡芙漿，再放上15G脆皮(圓片)後入爐
風爐：190°C［15分鐘］後轉150度［10分鐘］
爐溫：210°C / 180°C［20-30分鐘］
布甸餡
配方
組1
法式脆糖燉蛋粉 150 g
牛奶 100 g
組2
牛奶 300 g
淡忌廉 400 g
製法:
組1材料搞拌(稀漿)
將組2隔水煮至85°C後,邊搞拌邊加入組1,再重新煮至85°C以上
離火冷卻30-60分鐘(約30°C)後, 灌入模中/甜品杯待凝固即可
ENG
crispy
(20 Pcs)
Butter 120 g
Sugar 80 g
flour 130 g
Method:
1.All mix
2.Knead it into a cylinder (diameter 6cm) and put it in the refrigerator for later use
Puffs
Egg 300g
Water (Variable) 300g
Pettina Choux Paste 300g
Method:
1. Place ingredients in mixing bowl in above order.
2. Beat on medium speed for 1 minute,Scrape Down
3. Beat for 8 minutes on top speed.
4.Put 15G crispy on top 45G puff paste
5. Baking temperature 220c depending on oven and colour required.
Crème Brulee
Group 1
Dessert Crème Brulee 150 g
milk 100 g
Group 2
milk 300 g
Whipped Cream 400 g
method:
Group 1 material mixing (thin slurry)
Bring group 2 to a boil, add in group 1 while stirring, and cook again until it boils through
After cooling off the fire for 30 minutes, pour it into the mold/dessert cup and wait for it to solidify
