Recently watched the third episode of "France on the Tip of the Tongue" in which there is a dessert made by the two-star chef of Michelin called apricot soufflé ~ as a senior apricot controller ~ It is the season to eat apricots to make apricot paste, hurry up and learn to do it! I didn't expect to make it according to the cat painting tiger, the taste is not bad, sweet and sour, but it needs to be improved ~ strive to do better next time
By Aeo Bao Iron Lady
<h2>Royalties</h2>
2 egg whites
Caster sugar 20 g
Salt 2 g
3 fresh apricots
Water to taste
<h2>Practice steps</h2>
1: Prepare kuaishou apricot paste in advance to clean, pitt, cut cloves, blanch in hot water, then cook until semi-soft
2: Place in a blender + a little water ground jam
3, put into a non-stick pan, heat over low heat, stir until viscous, (you can also boil a little thicker) I boiled this is relatively dry
4, the meringue making process (forgot to take a picture) casually put a picture 1.Egg white put into a clean stainless steel basin ➕ salt (do not put salt put 3 drops of lemon juice or white vinegar effect is better) 2.Separately 3 times ➕ white sugar to send the egg white cloud, the egg beater will pick up there will be a small tip tip can not be cut down state (I this first time to do like a little bit of playing time) ⚠️ The specific process can find other bloggers to write the protein sugar production process (very good to do
5, send the good meringue + cooled apricot paste, stir well in the same direction and crash into the container, sprinkle natural apricot meat decoration The oven is on fire at 100 degrees, bake for 90 minutes, change to 150 degrees, bake unchanged for about 3 minutes to observe the coloring
6, this is the original picture, like interested partners can go to see the video
<h2>Tips</h2>
Because I don't like sweetness, I don't add any sugar in the apricot paste, the apricot paste can be boiled a little thinner, and the apricot paste in the video is thicker than me. ⚠️ I used 6 apricots to boil half a bowl and only used half of them. So use to do once if 3-4 apricots are ok, the meringue cream is sweet and sour, and you can eat out a faint egg aroma, not greasy In the video, the head chef added the French unique sugar water apricot meat to do the filling, this I did not find, so I bought natural dried apricot meat to decorate and invert (forgot to put it) Partners who prefer a little more sour can add more apricot meat or fresh apricot meat to try, ( The taste will be better, a little sour will be more debilitating About time, I did more than in the video, I baked for 2 hours, but I think the dessert in the video will have more moisture and be softer. I don't do that, so you can bake for 90 minutes while you're making it, and the jam is thicker and more like the finished product made by the head chefs. It's a really great dessert that apricot controllers must learn!
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.