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這次用美國客戶Williams-Sonoma網站的食譜
來試試我最愛吃的核桃甜點
滿滿的核桃被香香的焦糖包覆著
做的時候放這麼多奶油跟糖 知道吃完會胖很多
但是在外面吃的甜點不都一樣會胖嘛!
自己做最安心~
材料
For the pastry: (派皮)
1 1/2 cups all-purpose flour (1 1/2杯中筋麵粉)
2 Tbs. brown sugar (2大匙赤砂糖)
Pinch of salt (一小撮鹽)
8 Tbs. (1 stick) chilled unsalted butter, cut into slivers (1條無鹽奶油100g 切成片狀)
1 to 2 Tbs. ice water, or as needed (1~2大匙冰水或自行斟酌適量)
For the filling: (內餡)
8 Tbs. (1 stick) chilled unsalted butter, cut into slivers (1條無鹽奶油100g 切成片狀)
1 to 2 Tbs. ice water, or as needed (1~2大匙冰水或自行斟酌適量)
For the filling: (內餡)
1 1/4 cups granulated sugar (1 1/4杯細砂糖)
1/2 cup water (1/2杯水)
3 cups chopped walnuts (3杯切碎的核桃)
12 Tbs. (1 1/2 sticks) unsalted butter, at room
temperature, cut into slivers (1 1/2條無鹽奶油 150g 切成片狀 室溫中融化 )
1 cup heavy cream (1杯鮮奶油)
1/3 cup honey (1/3杯蜂蜜)
1/2 cup water (1/2杯水)
3 cups chopped walnuts (3杯切碎的核桃)
12 Tbs. (1 1/2 sticks) unsalted butter, at room
temperature, cut into slivers (1 1/2條無鹽奶油 150g 切成片狀 室溫中融化 )
1 cup heavy cream (1杯鮮奶油)
1/3 cup honey (1/3杯蜂蜜)
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