布朗尼棕色的糖冻糕

62条万博ios客户端评论-03.19.2012

别针116

鸣叫

134分享

当我住在旧金山时，烘焙社区是一个非常友好的团体，我们都很容易混合。我特别喜欢和喜欢的人之一是艾米丽·卢切蒂（Emily Luchetti），，，，who was also a pastry chef and cookbook author. Her desserts were known for their stunning simplicity, which highlighted bold flavors as well as local ingredients, and whose recipes walked a balance between home-style and sophisticated. And even more importantly, she tends to like two of my favorite things – chocolate and caramel – and she uses them frequently.

艾米丽的最新书是无所畏惧的面包师，一本175本易于制作的甜点，不会恐吓任何人。我问她是否有兴趣做一个客座帖子，当她建议一些合并的东西时……您猜对了，焦糖和巧克力布朗尼蛋糕，我迫不及待地想和您分享食谱。请欢迎这个来宾帖子艾米丽·卢切蒂（Emily Luchetti）。-大卫

Acommon dilemma for chefs who participate in out-of-town events is what mise en place to take and what to prepare on site. Making dessert for 500-1000 people at a walk-around tasting away from your familiar work place takes logistical and advanced planning. If I have a couple of events within a month of each other, prepping the same dish is easier the second time around. I have a much better idea of how to pack it all. Since different audiences are at each event, it’s not like I am serving identical desserts to the same people. (It only took me 20 years in the business to figure this out!)

我今年冬天/春季为异地活动的甜点是布朗尼红糖冻糕。最初，我为开放菜单创建了它水带在旧金山。这是完美的公路旅行甜点。有4个成分布朗尼蛋糕，焦糖酱，烤山核桃和一个红糖糕点奶油，用鲜奶油减轻。大部分可以提前制作，后来在康涅狄格州的Mohegan Sun Casino或在迈阿密举行的South Beach Beach Wine and Food Festival举行。

事实证明，8盘布朗尼蛋糕，5磅的烤山核桃，3颗厨师大衣，几把刀，spatulas和蛋质体重33磅。令人惊讶的是，它们都适合适合头顶垃圾箱的手提箱。焦糖酱和红糖糕点奶油被装满三袋，并密封在我可信赖的食品节省真空密封机中，并将其装入带有一些冷奶油的泡沫塑料衬里的纸板箱中。

我咳嗽了50美元（ouch）的行李费，因为我无法向三位Burly TSA特工解释为什么我随身携带了刀。当我的“行李”从视野中消失时，我说了一点祈祷，它将完好无损。在飞机上，我有焦糖酱的噩梦从盒子里泄漏出来，因为他们跌落了行李索赔斜槽。如果确实发生了，我将否认盒子是我的。幸运的是，所有人都完好无损。

虽然您不会在家中为500人做这个，但我学到的关于将这个食谱分为台阶的课程也可以帮助您在家。布朗尼蛋糕和山核桃可以提前几天甚至更长的时间制作。红糖糕点奶油可以提前两天制作。搅打奶油，将其折叠成糕点奶油，并在您想提供的那一天组装冻糕。

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布朗尼棕色的糖冻糕

从无所畏惧的面包师(Little Brown and Co. 2011) by Emily Luchetti

4大蛋黄
1/3杯子砂糖
1/3杯子牢固地包装浅红糖
3/4杯子蒸发牛奶
1汤匙玉米淀粉
1茶匙香草extract
1 1/2杯子浓奶油
3杯子您最喜欢的布朗尼蛋糕的半英寸
1杯子切碎的山核桃，，，，轻轻敬酒
大约2/3杯子优质焦糖酱

In a medium saucepan, whisk the egg yolks with the sugars. Whisk in the evaporated milk then the cornstarch and vanilla.
将混合物用中低温煮熟，不断搅拌，并用耐热橡胶铲锅刮擦锅底，直到混合物变稠至类似蛋黄酱的稠度，约5分钟。（如果混合物在任何时候都变成块状，请将锅从热量中取出，切换到搅拌下，然后搅拌直至平滑。）
Transfer the cooked brown sugar custard to a medium bowl and place plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until cold, about 45 minutes.
使用带有金属鞭子附件或手持式搅拌机和中型碗的立式搅拌机以中高速搅打奶油，直到形成柔和的山峰。您希望乳霜在液体和软峰之间。它应该开始保持其形状。如果蛋ust变得非常厚，用橡皮刮刀搅拌。将奶油折成冷却的蛋ust。
将三片布朗尼片，一茶匙焦糖和2茶匙山核桃碎片放入6个冻糕，葡萄酒，鸡尾酒或摇滚眼镜的底部。
Spoon on 1/3 cup of the custard. Top with three more brownie pieces and then drizzle with 2 teaspoons of caramel sauce and sprinkle on 2 teaspoons pecans. Continue layering the custard, brownie pieces, caramel, and pecans.
用保鲜膜覆盖每个玻璃杯，并冷藏至少30分钟，或过夜。