Rau thawj lub rooj sib hais lub npe ntawm cov tais "Esterhazy", qhov tsawg tshaj plaws peb tuaj yeem xav tias nws yog ib qho khoom qab zib. Tab sis nws yeej yog. Nyob rau hauv ib lub sij hawm, ib lub ncuav mog qab zib txiav txim siab los ntawm tus Minister ntawm lub sab hauv ntawm Austro-Hungarian Empire, Pal Antala Esterhazy, tau lub npe hais tias txoj kev. Lub ncuav mog qab zib ua tau zoo tiag tiag, thiab txij li thaum lub confectioner yog tag tsis paub, lub yeeb koob mus rau kev qhuab qhia.
Tam sim no, muaj ntau ntau yam ntawm ncuav mog qab zib "Esterhazy", tab sis peb muab ib daim ntawv qhia tseeb tiag tiag.
Classic "Esterhazy" - daim ntawv qhia thawj
Cov khoom xyaw:
Rau lub ncuav mog qab zib:
- qe dawb - 6 pcs;
- almond petals - 180 g;
- granulated qab zib - 180 g;
Rau cream:
- qe qe - 6 daim;
- granulated qab zib - 60 g;
- mis nyuj - 100 ml;
- starch - 20 g;
- butter - 145 g;
- condensed mis - 145 g;
- cognac - 25 ml;
Rau dai kom zoo nkauj:
- chocolate dawb - 175 g;
- tsaus chocolate - 50 g;
- Lee - 40 ml;
- Cov noog ntawm almond.
Npaj
Ua ntej ntawm tag nrho cov, ncuav qhov tsim nyog npaum li cas ntawm almond petals nyob rau hauv ib tug haum ntim thiab txiav txim siab nyob rau hauv qhov cub rhuab mus rau 120 degrees rau txog kaum tsib feeb. Thaum lub sij hawm no, lawv yuav qhuav me ntsis thiab ua rau cov tshuaj tsw qab ntau dua. Tom qab ntawd tawm ntau cov nplaum rau dai kom zoo nkauj, thiab so peb muab tso rau hauv lub tais ntawm rab thiab tawg kom tau me me ntsis crumbs.
Cov qe kua qe yog tso rau hauv lub thawv kom huv, qhuav sib sib zog nqus thiab muab lub ncuav tov nrog lub siab ceev kom txog thaum ntom nti, ruaj khov. Nyob rau hauv tus txheej txheem ntawm lub tov, peb ncuav ib tug me ntsis qab zib. Thaum cov kev xav tau tiav lawm, peb yuav cuam tshuam me ntsis los ntawm tsawg, zoo nkauj taum qaib almonds.
Tam sim no txiav tawm tsib nplooj ntawv ntawm parchment daim ntawv, ib tug me ntsis loj dua lub npaj lub cheeb ntawm lub ncuav mog qab zib thiab kos voj voog rau lawv, uas yuav yog ib hom ntawm template rau cov khoom qab zib. Peb xa cov ntawv txhawm rau kom xuas phom tuaj sab nraud thiab tsuas pom ntawm daim ntawv. Tam sim no peb thov cov txheej txheem protein-almond npaj rau lub qauv thiab ci khoom qab zib rau li peb caug feeb ntawm qhov kub ntawm 160 degrees. Peb paub tseeb tias lawv tsis hlawv.
Thaum ci ncuav, peb tab tom npaj cov tshuaj tsw qab. Whisk yolks nrog qab zib, ntxiv ib tug sib tov ntawm starch tov nrog ib tug me me ntawm cov mis nyuj, sib tov thiab qhov chaw on ib phaj ntawm ib sim hluav taws. Tom qab ntawd, tsis tu ncua stirring, ncuav tus so ntawm mis nyuj thiab kub qhov loj kom txog thaum tuab.
Mos butterlawm nplua nrog lub tov nrog cov kua mis, thiab mam li ua ke nrog cov txias txias thiab ib zaug ntxiv whisk lub tov tag nrho ua ke.
Tom ntej no, npaj mus ua ke lub ncuav mog qab zib. Peb pw thawj lub ncuav ci ci rau ntawm ib lub thoob zaub mov thiab ua kom nws lub plhaub. Npog nrog ib tug thib ob Cork, uas yog tseem impregnated nrog cream. Peb ua li no nrog tag nrho cov khoom qab zib thiab qab zib.
Tam sim no yaj lub dawb chocolate hauv dej da dej, ntxiv cream, thiab ncuav lub resulting sib tov ntawm lub saum npoo ntawm lub ncuav mog qab zib. Nyob rau hauv tib lub thawv peb dissolve tsaus chocolate, thiab ces peb hloov nws mus rau hauv lub confectionery
Classic ncuav mog qab zib "Esterhazy" tsis yog raug khaws cia. Ua nws zoo tam sim ntawd los yog hauv thawj 24 xuab moos tom qab npaj, txwv tsis pub lub ncuav ci yuav ntub thiab feem ntau yuav ua rau lub ncuav mog qab zib sib txawv.