《不萊嗯的烘焙廚房》杏仁奶油洋梨派 | Butter Almond Pear Pie

 

材料 美式派皮一份 350g 或市售千層派皮 無鹽奶油 70g糖粉 45g香草精 1茶匙蛋黃 1顆朗姆酒 RUM 2茶匙細磨杏仁粉 70g西洋梨 2顆檸檬汁 1顆 約50g 雞蛋 派皮塗刷 1顆細白砂糖 表面口感 適量這是非常適合秋冬時節製作的派塔類點心 在口感與風味細膩度上 運用了法式塔類製作裡 常見的杏仁奶油霜作為基礎 讓帶有鮮明堅果香及朗姆酒氣味的內餡 與西洋梨相互呼應 算是一道將常見法式西洋梨 塔 變身為 派 式呈現的創意手法 不萊嗯覺得整體作品最特殊之處在於 將杏仁奶油霜與西洋梨薄片採層疊交錯方式入爐烘烤 這手法能讓經高溫烘烤而軟化的西洋梨完全的與包裹的奶油杏仁霜 百分之百的融合 搭配外層幾乎無糖 酥鬆質地的美式派皮一起品嘗 它迷人魅力更是難以抗拒 編織狀的外層派皮成型手法 讓完美的內餡包藏在裡層 雖然示範中採用的自己過去發表配方中 經常使用到的美式派皮 不過大家也可以選用市售千派派皮來完全取代 它的酥鬆質地會更勝美式派皮 唯一在製作中需要特別留意的是 務必將西洋梨切出可微透光的薄片狀 因為過厚的西洋片 無法在需要的烘烤時間內完全熟透 如果過度延長烘烤時間 外層派皮則會顯得過乾 焦 進而影響品嘗口感 它是一份適合常溫或冰涼狀態品嚐的派類點心 如可在2日內品嘗完畢 則採室溫保存即可 它外形很華麗 適合出現在節慶餐桌上 如果今年耶誕節還沒想好該做什麼讓朋友 家人驚豔 她會是你值得考慮的清單

 

 

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