徳赢足球

chocolate caramel tart

Shortly after my husband and I began dating — the dark ages;no seriously,当时他的手机看起来像thisand I was like whoa,看你多漂亮,伙计-我们去了一个公路旅行,停在加油站,我让他拿些糖果,surprise me.这个男孩带着一包罗尔斯回到车上,老实说,令人惊讶的是,我们当时没有分手,因为罗尔斯是可怕的糖果,是时候有人说了。[Oh I can hear the reverberations of a thousand unfollows but I will absolutely die on this hill,and remain undeterred.] They're gooey so they give off the appearance,建议,做一个好糖果,但是这些糖果尝起来一点都不像。I feel this way about all caramel that appears inside candy bars,我尝起来更像是加厚的玉米糖浆toasty and nuanced.Plus,它们在牛奶巧克力壳里,so it's sweet against sweet,没有任何的对比,所以如果你一口也不吃的话就帮你一把,我希望你喜欢在剩下的时间里用粘手开车。I know,我知道你在想什么:我怎么会得到这样一个挑剔的 child.


In my unsolicited opinion,three things could improve Rolos: a real toasty,buttery caramel,the contrast of dark chocolate,and a bit of salt.因为好的焦糖很粘,我们不会和它战斗的,但这就是盘子和叉子的用途。

dry ingredients for shellblend up the crust巧克力馅饼皮pressed in and trimmed箔紧,no weights把糖融化,煮到琥珀色加黄油,然后奶油blurry poured caramelcooled caramel layer切碎的巧克力或薯条巧克力和奶油散布甘纳切河

Claudia Fleming knows this.老板和糕点厨师北福克酒店在长岛,she's even more famous famous for her years as pastry chef at Gramercy Tavern,她带头重新定义了美国风味的高端甜点。Her 2001 book,,最后一道菜,已经绝版这么久了,不要为了追查它而耗尽自己的精力,but in the newGenius Desserts* book来自食品52,包括克里斯汀·米格罗的一些长期款待天才食谱栏徳赢足球加上有价值的新内容,它将重新访问。在笔记中,米格鲁解释说,当弗莱明介绍蛋挞时,最后是片状海盐,notable amounts of salt in desserts was still considered something new and unusual;她不得不说服人们去做。How times have delightfully changed (for phones too).

chocolate caramel tart

我不认为弗莱明的灵感来自于手套箱里的Rolos,but this tart gets the idea of them so right,including a bittersweet chocolate ganache on tart,它控制了一个基本上是一个非常好的焦糖叉和刀车的甜味。The tart base is wonderful;它尝起来像块好巧克力饼干。乱七八糟?在她的餐厅,弗莱明提供这种小的单一服务馅饼,把所有东西整齐地放在里面。But I find that even made in a larger pan,你切了馅饼一分钟后焦糖就跑了,有足够的时间把它放在你的盘子里,在那里你可以尽情享受,as it should be.

chocolate caramel tart

* Not to toot my own horn too much,但是这里也有一个精美的厨房菜徳赢足球谱(咸的棕色黄油脆饼),还有一个在食谱奖励包徳赢足球他们不适合这本书,但想(粘粘的肉桂方格,从史密斯厨徳赢足球房食谱,混搭snickerdoodlesand牛油蛋糕

Previously

一年前: 荷兰苹果派
Two years ago: Chocolate Caramel Crunch Almonds + New Kitchen Favorites
三年前: 约会早餐广场,,欧芹核桃饼干and土豆库格尔
Four years ago: 带厚山核桃碎的蔓越莓派andTwice-Baked Potatoes with Kale
Five years ago: 香烟、俄罗斯人、曲奇
六年前: Cauliflower-Feta Fritters with Pomegranateand腰果黄油球
七年前: Nutmeg Maple Butter Cookies
八年前: Garlic Butter Roasted Mushrooms
Nine years ago: 卡普西诺乳酪蛋糕and香醋布鲁塞尔扒煎饼
十年前: 花椰菜烤,,带姜饼皮的黑巧克力馅饼and维塞卡卷心菜汤andBrown Butter Brown Sugar Shorties
Eleven years ago: Nutmeg Maple Cream Pie,,Chile-Garlic Egg Noodles
Twelve years ago: 香蕉面包,,Chocolate Chip Sour Cream Coffee Cake,,Bourbon Pumpkin Cheesecake

对于世界的另一面:
六个月前: Watermelon and Cucumber Salad
1.5 Years Ago: 花椰菜瓦砾法罗沙拉andThe Red and The Black
2.5年前: Almond-Rhubarb Picnic Bars,,黄瓜酸奶意大利沙拉andChicken Gyro Salad
3.5 Years Ago: 浆果酸奶冰棒,,烤番茄意面沙拉,andPink Lemonade
4.5 Years Ago: 南希的切碎沙拉

巧克力焦糖挞

    三件事:
  1. I know caramel can be scary to make but I beg you to try it anyway because只是煮过的糖.That's it.Repeat this to yourself as needed.You don't need a thermometer.Fleming doesn't give a temperature goal;她想保持简单。找一个琥珀色/浅铜色,就这样,you're there.不要找我上面做的事;我煮过头了。我还是用过它;有点苦,但没人介意。
  2. 几年前有人给了我一张汉努卡的威廉·索诺玛的礼券,这让我买了一堆没人真正需要的东西,却给我带来了极大的快乐,如长方形的格子锅,so I used it here.它可容纳以下配方体积的75%,为标准(9.5/10英寸圆形)平底锅而写。如果你有一个并且想用它,只需使用下面每种成分的75%,就可以了。哦,继续,把整个蛋黄放在蛋壳里。It won't cause problems.
  3. 最后,这不是弗莱明写的菜谱;you can find her version in the book and throughout the web.我有一个更懒惰的方法来做我喜欢的馅饼皮,and I'd be crazy not to tell you about it.

    地壳
  • 1/2杯加1汤匙(70克)糖粉
  • 1 1/4 cups (155 grams) all-purpose flour
  • 1/4杯(20克)荷兰加工可可粉
  • 1/2 cup (115 grams) unsalted butter,切成丁
  • 1个大蛋黄
  • 3/4茶匙香草精
  • 焦糖填充
  • 2杯(400克)砂糖
  • 1/2 cup (120 grams) water
  • 1/4 cup (80 grams) light corn syrup
  • 1/2 cup (115 grams) unsalted butter,cut into tablespoons
  • 1/2 cup (120 grams) heavy cream
  • 2 tablespoons (30 grams) creme fraiche or sour cream
  • 夹或两片海盐
  • 甘纳什顶
  • 1/2 cup (120 grams) heavy cream
  • 3 1/2盎司(100克)苦甜巧克力,切碎(弗莱明要求最佳质量(见表1)
  • 夹或两片海盐

Make chocolate crust in a food processor: Pulse sugar,flour,和可可粉混合。Add butter and run the machine until it's finely chopped and basically disappears into the dry mixture.Add yolk and vanilla and run the machine — not just pulse it — until the mixture begins to clump.需要30秒,but it will begin to form clumps.

在立式搅拌机中制作巧克力外壳:在电动搅拌机的碗中,混合黄油,flour,confectioners' sugar and cocoa.It's going to be bumpy at first but keep letting the machine bang it up until it is softened,and keep beating until smooth.刮掉侧面。加入蛋黄和香草,混合直到混合。用这种方法,如果混合物感觉太软而不能压入外壳,用蜡纸或羊皮纸包裹,然后冷藏,直到大部分变硬。

将外壳压入9.5至10英寸圆形平底锅底部和上部,平底锅可拆卸(便于释放)。把一个四分之一大小的硬壳放在一边,以便以后修补裂缝。if needed.Transfer pan to freezer and freeze until solid,大约20分钟。Meanwhile,heat oven to 325 degrees F.

Bake crust: Prick frozen crust with a fork,coat a piece of foil with nonstick spray,and press it oiled-side-down tightly against the frozen crust,so it is fully molded to the shape.Bake tart with foil (no pie weights needed) for 15 minutes,然后仔细地,gently,一次一点,剥下箔纸并丢弃。如果出现裂缝,this is when you patch them with reserved dough.Return to oven for 5 to 10 minutes more,until pastry looks dry and set.Let cool on a rack while you make the caramel.

制作焦糖:在一个有浅色内饰的大平底锅里(这样可以更容易地看到焦糖的颜色)。混合糖,水,玉米糖浆,然后把温度调到中高。不受干扰地烹饪(不需要搅拌,如果锅看起来不均匀,只需倾斜并旋转锅,但实际上这不太必要),直到糖变成琥珀色或浅铜色,about 10 minutes.把黄油从火上移开,小心地搅拌——它会沸腾并蒸开,be careful — until melted,then the cream and creme fraiche or sour cream and a couple pinches of salt,until smooth.Pour into prepared crust.Let caramel set in the fridge until cool and firm,大约一个小时。

制作甘纳什:把切碎的巧克力放在一个耐热的碗里,然后把奶油放在文火里。Pour over chocolate and let sit undisturbed for 2 minutes,then whisk until smooth.Pour it over cooled caramel layer,spreading evenly with a spatula or butter knife.Let set in the fridge,another hour,或者直到牢固接触。

食用方法:在馅饼顶部撒上片状海盐。一把刀浸在热水里切割得相当干净,但是切片在切割后一分钟内就会变得杂乱,so try to get them to their plates quickly.

To store leftovers: Fleming recommends doing so at room temperature,但我认为这会让事情变得太混乱。Spray two small strips of foil with nonstick spray and press them against the cut/open sides of the tart and wrap them tight;这样可以防止它在冰箱里溢出。蛋挞应该放在冰箱里一个星期,我相信不会。

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126评论chocolate caramel tart

  1. 萨利特

    耶赛!我做这个是为了感恩节,and LOVED IT.我也是那个长方形格子锅的忠实粉丝,and think that everything looks better in it (also,我还是很难过我的菲力把多余的蛋挞全给了!)

    (PS–立式搅拌机说明中缺少面粉!(见表1)

    1. 萨利特

      PPS——我在甘纳什用的是瓦赫罗纳巧克力,2杯焦糖糖=400克。I found this very straightforward to make,despite looking complicated!每个人都应该做到,像,now.

      1. 皮茨

        Hi Deb,,
        这看起来太棒了,我和你一起玩。还有其他的平底锅替代方案吗(尽量避免购买格子锅,因为厨房的储藏空间目前非常昂贵)?现有的选项是一个SpringForm,一个杂烩派和拉面…
        谢谢您!!

        1. Harper

          我有一个巧克力馅饼的食谱,我总是在一个弹簧锅里做,因为我没有一个馅饼锅。Probably requires some exciting estimation in this case regarding how high up the sides to put the crust,but it seems like it ought to work??

  2. aks8218

    我正在做饭,so individual tarts probably make more sense for me,因为我(很可能)不会一次吃整个东西,然后我就一团糟了。I've got some little brioche pans that might work—would you adjust oven temp or cooking time for a smaller tart crust?看起来外壳的大小不会有什么不同,but there maybe something I'm not thinking of!!

  3. Ginger

    哦,向右。谢谢!我有一个长方形的格子锅,很高兴终于有了一个适合它的食谱。然后我读到,“只要用那个鞑靼锅,就用75%的配料。”我得去挖一下。Mulroy from high school math class (she has been dead for 40 years) to figure that out.But instead I am going to use the overage in an individual tart pan and screw the math!I'm making your tangy brisket for Christmas and this will be dessert.Thanks,I think.

    1. deb

      以下是13.5×4.25英寸矩形格子的测量值:
      外壳:6吨黄油,6T + 2t powdered sugar,1 large egg yolk,1/2 teaspoon vanilla,15T flour
      焦糖:1 1/2杯糖,6T水,3t玉米糖浆,6T黄油,6T重奶油,1.5克里赫
      甘纳什:6吨重奶油,2.5oz chocolate

  4. JP

    Yes,it can"糟糕”有个挑剔的孩子,but I think you were planning to use the word such when you said"…我最后怎么会吮吸一个挑剔的孩子”.Anna makes an awfully cute chef,然而。谢谢你的新食谱!!

  5. 牛仔

    Deb,
    所以我不是和你一起玩的,但如果主题是里斯花生酱杯或者胡桃,那就完全在你的角落里了。Yes,我会和你一起死在那座山上。这个馅饼看起来很神圣——一旦我的烤箱修好了,我就试试看。Apparently,烤箱门不适合225磅重的人放在上面。,不要介意。

  6. 曼迪S

    自从发现了金糖浆,I can't remember the last time I used corn syrup.我想黄金糖浆可以替代玉米糖浆吗?(你尝过金糖浆吗?黛布?(见表1)

  7. Diana

    I have a health dietary restriction to avoid butter and coconut oil,以及动物脂肪甚至可可脂。叹息。不过我喜欢焦糖。Can I make the caramel a) without the butters and b) use fat free half and half or other nonfat dairy in place of cream?能用可可做人造甘纳什吗?I am super sad thinking I'll not have caramel or chocolate anymore.

    1. deb

      Caramel can be made without butter but I don't think nonfat cream would be a good swap for cream because there's other stuff in there that might not work in candy.我建议你喝椰奶,因为它很胖,but that's out.也许是燕麦之类的?Really not sure,不过。But it can't hurt to risk a single cup of sugar to experiment,对吧??

    1. 我也不含麸质,并且发现美国的试验厨房有绝对最好的无麸质面粉混合物(你可以在他们的无麸质食谱或网站上找到)。徳赢vwin沙巴体育I started using it this year and have never looked back.尽管你必须自己混合不同的面粉,nothing has competed against them when it comes to flavor.我试过用这种混合物做一些精美的厨房食谱,它们总是很好徳赢足球吃的!徳赢足球!

  8. 布里吉特

    I"“保存”平庸的万圣节糖果加上椒盐卷饼和/或深烤杏仁。一卷,杏仁和椒盐卷饼在一起相当不错。Without those additions,I totally agree with you.Reisens,然而,是完全不同的故事。(几颗杏仁和一小盒土堆是我最喜欢的午后提神食品之一。)期待着做这个馅饼!!

  9. nomaddcb

    我喜欢做焦糖,这让我觉得自己很有成就感!!
    你要把这个焦糖煮到什么温度?我发现有很多的余地可以让我更像一个沙司vs.一些可以被切割的东西,once the caramel browns nicely,,

    1. deb

      我没有检查温度,弗莱明也没有建议,只是为了寻找合适的颜色。我不认为这个焦糖会像糖果一样完全凝固,这就是目标;她想让它能倒水,只是一点点,出去,不要做一个硬糖,which wouldn't be enjoyable to eat with a fork and knife.我认为这与奶油的比例有更多的关系。

    2. 艾斯比

      248F(最后,加奶后)制成适合切片和包装的硬焦糖,but won't pull out your fillings.根据照片的填写流程,我在制作包装焦糖时失败的经历,I'd suggest shooting for around 243-245F…240F is probably not hot enough and wouldn't give you the"移板time described in the article.

  10. 艾米

    我住在一个玉米糖浆不容易买到的国家,what's a good commonly available sub??

    By the way,我喜欢你每一个我尝试过的食谱,徳赢足球especially the salted chocolate chip cookies which disappear in about 5 mins in our house…

  11. 莫妮克

    这是一个问题,我应该找出答案,对不起的,但什么时候才能把这个蛋挞壳从锅里拿出来呢?Roughly at the same time the foil is peeled off?(literally on the Fante's web site right now looking for a tart pan of this configuration and size,这看起来太神奇了,thank you)

  12. 嘿,黛布,,

    你能更新公制尺寸吗?漂亮吗?很多人失踪了,奶油一号应该是毫升,不是克,对吧?我们在池塘的另一边,提前感谢你们!:)

  13. BritishRobyns

    我鼓励你看看伦敦霍克斯莫尔餐厅的送礼食谱。在他们的食谱里。黑巧克力加盐焦糖糖和一个迷人的谜语外卖盒。

  14. 劳里·古德曼

    昨晚做的,今晚晚饭后供应。It's in the fridge and the ganache is super hard (and a little cracked but oh well).Wondering should I take it out and sit at room temp maybe before dinner?Don't want it to shatter when I try to slice!建议??

    1. 艾斯比

      Yes,也许你应该至少给它一个小时(除非你的厨房烹饪晚餐很热)。如果你在用餐区有餐具柜,你可以把它放在那里给客人留下深刻印象,提醒他们节省空间!;-)

  15. 桑迪布鲁默

    嗨,黛比:我的格子锅是长方形的14 x 4.5英寸and I have a round one 10",I want to try the oblong but which one would be best?Thanks Debbie 😉 This looks so yummy and I can make it 2 days before Christmas 👌

    1. 桑迪布鲁默

      亲爱的黛比,This time I read more thoroughly your recipe comments and read you used the tart pan.Reading comprehension has never been one of my strongest suits 😉

  16. Carol Surine

    关于这本书的最后一个课程:abebooks.com上有13本。徳赢vwin沙巴体育但是它们很贵!价格从149.00美元到408.12美元不等。只是想知道!!

    1. deb

      Yes,这就是我的意思。你可以买到,但它太贵了。有一段时间,他们在北叉桌和客栈有几个盒子要按标价出售;I had some readers call and they paid the shipping and were sent them.但我敢肯定他们早就走了。(It's been many years.)

  17. JP

    我猜你对吉百利的卡拉梅洛有这种感觉,也是吗?对我来说,他们和罗洛不同,但是如果你不喜欢牛奶巧克力(我喜欢)和甜馅料,我想你也不会喜欢卡拉梅洛。

  18. 我想知道你对奶爸的感觉如何??
    我一般喜欢焦糖,但不喜欢奶油糖果——有时,那些自称为焦糖的产品实际上尝起来像奶油糖果/枫树,令人非常失望。

  19. 凯瑟琳

    Deb.我一直很喜欢你的博客和食谱,即使我必须使他们中的大多数人吃素。但它们总是很美味,你的写作也很令人鼓舞。最近我觉得很没精神,但每次来这里,我都会发现一些让我兴奋的事情。我把甘纳什酒放在馅饼上面。IT Looks lovely if indeed a Bit messy (my fridge is kibd of sticky now) and i look forward to trying IT later this morning.Thank you.

      1. 凯瑟琳

        Hey there.So i veganized it and it turned out Really well.很明显,我把黄油换成了阿尔桑(一种德国纯素黄油,与任何其他人造黄油都无法相比)。如果你手头没有椰子油,你可以用椰子油,但由于脂肪含量较高,所以含量略低。我在焦糖中加入了燕麦奶油,而不是奶油,但是由于它比普通的奶油更水,所以我用了更多的阿尔桑和更少的糖浆和水。It was about a teaspoon more Butter and one tablespoon less water and syrup each).我是用燕麦奶油和一茶匙阿尔桑的剩菜做的。
        我想,食用一种只有在高温下才会融化的脂肪(不像椰子油),有助于减少食用后的混乱。希望我能帮忙,let me know if you tried.猫

  20. 克莱尔

    1)这看起来不可思议
    2)一些挑食/烹饪问题:
    a) I never keep sour cream or creme fraiche on hand and would hate to buy a tub just for 2 Tbsp.有好的替代品吗?我通常会认为酸奶,但加入焦糖似乎很奇怪。
    b) someone else asked about egg substitutes for the crust.I normally use flax eggs in baking,think that would work here??

    1. deb

      2a.I think the caramel will be fine without it,it just adds a tiny bit of depth.You could use an additional 1 to 2T of cream.
      2B。我不认为蛋挞皮有蛋是强制性的,it just makes it more cookie-ish and dessert-like.亚麻蛋可能有用,but I'm not positive.Or you could add a spoonful of water to help pull it together.

  21. sarah c jurcyk

    我喜欢你的食谱,现在有了徳赢足球你的食谱。My question: is there an easier way to print off your 徳赢足球recipes we find on your blog?也许我错过了其他博客使用的打印按钮,但如果是长配方的话,尝试在多个页面上剪切一个浆糊似乎很麻烦。继续烹饪/烘焙!!

    1. caryn tomoser

      在标题为“的行上有一个小打印机图标。”做更多”在配方下。在你开始之前还有一些其他食谱的小照片,徳赢足球so very hard to spot.如果它是更直观的,但是它在那里!!

      1. deb

        谢谢你的帮助!的确,每个配方的底部都有一个打印图标,用于显示打印模板,where it says"做更多:您也可以在任何配方文章中单击ctrl+p,它将带您进入一个简化的打印模板。我知道这不是最容易找到的;我们会确保在下一次重新设计后更容易看到。

  22. 玛莎

    我做了这个,但注意到没有关于如何处理焦糖和巧克力甘纳什的重奶油的指示。我的焦糖分开了,dont know what I did wrong.Flavor was delicious.

    1. deb

      There are instructions for both.你把奶油放在融化的糖里,然后把奶油放进文火炖的加纳什奶酪里。当你说分开的时候,你的意思是当你加黄油和奶油的时候,它会卡住吗??

    1. deb

      只是要注意,如果你少用焦糖,you'll have a tart that isn't full.我会确保使用好的,顶部是苦巧克力,或者在焦糖中加入一些(或更多)盐以保持平衡。

  23. 安妮

    你让我salted."问题:我在找一个真的!“圣诞前夜的甜点要分给我做的圣诞木蛋糕。我考虑烤阿拉斯加是因为我女儿对它很感兴趣并且一直在问我,但我是那个从柠檬梅伦格派上刮下梅伦格馅饼并要生奶油的人,所以…
    Wait,there was a question here,对吧?The question is: would you suggest this as a wow-Christmas-Eve dessert or no bc of the oozing/breaking apart factor??

  24. 迷迭香

    你要我的克劳迪娅·弗莱明最后一道菜的复印件吗?I get so very much enjoyment out of your blog and cook徳赢vwin沙巴体育books,it would be my pleasure to give you the book which has been on my shelve since 2001.If you have it already,我给邦妮·斯洛尼克打个电话。

  25. Deidre

    I'm not sure what happened exactly,but this recipe was a flop for me.焦糖没调好,even after spending the night in the fridge,这使得巧克力很难摊开。It completely fell apart when I cut it for serving,焦糖到处漏。I'm mystified about where things went wrong,但我想我不会再做了。

  26. 贝基罗尔

    我有点好笑的是,人们必须在甜点食谱中使用盐。徳赢足球我从小就烤的东西只有巧克力饼干,我用的是咸黄油,因为这是我们家里的东西。I also added the salt as directed in the Toll House recipe.When I started baking pretty much everything from scratch,看到大多数食谱都要求不加盐徳赢足球的黄油,I was perplexed.对我来说,有点平淡。Over time,我会各做一根,but now use mainly unsalted,但必须添加盐,即使一个食谱不需要它(就像在米克里斯蒂对待)。没有一点盐的烘焙食品对我来说是不合适的。

  27. kerith

    DebI adore you and am consistently amazed by your work!我的世界比你更好!!

    Question: I used golden (not corn) syrup for the caramel.Despite your assurance that the temp doesn't matter,I need a lot of guidance when cooking so I aimed for 248 degrees as someone mentioned above.It came out sickly sweet,really pale in color,还有Runny-和你的没什么两样。Any idea what went wrong??

  28. 麦琪

    Hi Deb,,

    This looks deliscious and I was thinking of making it for Christmas dinner.你什么时候怎么把馅饼从锅里拿出来?在你的一张照片里,它被切下来了,看起来棒极了,但我不确定哪一步最好能做到这一点,haha!Or do you just leave it in the tart pan and slice and serve from there??

    谢谢!!

    1. deb

      一旦它完全冷却并凝固,我把它拿走了。我用一个可拆卸的底部格子锅。This is generally the difference between a tart and pie pan;tarts usually have loose or"false"bottoms.

  29. Mita

    Hi Deb,我不得不写信告诉你我在这个法布配方方面的经验。It was delicious and the only chnage I made was to make more ganache.But the recipe will always mean something to me.近3个月前,我把两个手腕都摔碎了。不用说,有点改变生活。这意味着我不能做饭,快乐和安慰的源泉。这是事故发生后我自己做的第一份食谱!!!So thank you….

  30. Rachel

    我可以提前一天做面包皮,然后第二天填吗?If yes,前一天烘烤,隔夜包紧保存好吗?or stop at the freezer step and bake the same day that it will be filled??

    1. deb

      Yes you can make it in advance.You can stop it at any of those points.If you parbake it before you pause,你可以把它放在室温下,因为那时它基本上是一块饼干。