《不萊嗯的烘焙廚房》法式香草布丁酥皮塔 | Flan à la vanille

 

材料 5 5吋x2份慕斯圈 直徑14公分 高度3公分全蛋 3顆蛋黃 2顆細白砂糖 A 50g中筋麵粉 45g全脂鮮奶 350g香草豆莢 1支細白砂糖 B 60g室溫無鹽奶油 30g朗姆酒 20g表層糖粉 適量第一次遇見這份點甜Flan à la vanille 是在2018年5月巴黎旅遊期間 那時在以Cédric Grolet為名 隸屬於莫里斯 Le Meurice 飯店的甜點店內 初次見到這Flan à la vanille甜點 以為它是一份烘烤類起司蛋糕 雖然她的樣子早在好幾本法文甜點書上見過 但基於對奶油乳酪的喜愛度始終偏低 影響了研究她的好奇心 直到日前無意間在構思新甜點時 再次被書中拍得很棒的照片吸引 詳讀了配方表後才發現 這道甜點根本不含奶油乳酪 Cream Cheese 完全是自己的曲解 她是一份內餡質地近似香草烤布蕾 同時結合了酥皮塔底的類布丁甜點 更是各大巴黎知名甜點店內必賣經典款 她在操作上分為兩大部分 第一是外層採用類千層質地的酥鬆塔皮 食譜示範則選用烘烤後 能產生近似膨脹質地的美式派皮 當然如果自己有本事做出千層酥皮或是選購市售千層酥皮也可以 質感會更好 內餡當然是這份烘烤布丁塔的精華所在 好不好吃就全靠它了 在研究幾本法文食譜書及參考幾支影片後 不萊嗯決定一開始就依自己的經驗重新推算食譜 也幸運的在第一次就完美將這份 法式香草布丁酥皮塔 想要的質地 接近卡士達的內餡經過烘烤 產生了適度蓬鬆 也保留住最佳軟嫩口感 香草籽 奶油與牛奶共煮後 輔助適當比例的雞蛋添加 入爐前表層撒上糖粉烘烤 讓她從外到裡都一貫的完美 視覺的好吃與想像 與入口時的滿足完全一致 毫無落差

 

 

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