Purple Sweet Potato Mont Blanc

manlee

最近google browse 了下下发现很美的甜品-mont blanc （french dessert) , 它原创是使用chestnut， 而目前都被variations 了。
所以我自己也改了改根据目前我有的材料来做配搭。第一次pipe到不是很美，我没有‘mont blanc’ pastry tip ，就使用一个洞的罢了，但口感不错吃。

Ingredient	Method
A) Sable breton 40g  sugar 40g  butter 1 egg yolks 1/2 tsp vanilla extract 60g low protein flour 1/2 tbsp baking powder	1. In an electric mixer, cream the butter and the sugar together. Add the egg yolks and vanilla extract. 2. Add the flour and baking powder combined until it incoporate. 3. Cover the dough with plastic wrap and let it rest in the refrigerator for at least 2 hours. 4. Roll out to about 1/2″ thickness and cut 3″ circles with a round cutter. 5. Place the circles in molds and bake at 160C for about 20 minutes or until golden brown.
B) Chiffon Cake * refer to the purple sweet potato swiss roll cake ingredient.
C) Mascarpone cheese cream 50-60g mascarpone cheese 15-20g icing sugar	Combine all ingredient and mix well. Re-fridge before use.
D) Purple sweet potato topping * refer to the purple sweet potato swiss roll cream ingredient.
~other ingredient: 4/5strawberries & 4/5 chocolates
Assemble: 1) Place the purple sweet potato cake on the sable breton round disk by applied some mascarpone cheese cream onto the sable breton . 2) Place strawberry onto the cake by applied some mascarpone cheese cream on the cake. 3) Pipe the mascarpone cheese cream around strawberry to create a high dome. 4) Pipe the purple sweet potato cream noodle over the dome you made. 5) Finally decorate mont blanc according to your imagination.   6) Fridge for 0.5-1 hour before served .

Mascarpone cheese purple sweet potato swiss roll

Ingredient

Method

Cake: 2 egg yolks 35ml corn oil 70ml soy milk 70g purple sweet potato puree 40g low protein flour 3 egg whites 40g castor sugar Cream: 60g mascarpone cheese 1 tbsp butter 1 tbsp condensed milk 20g sugar 5ml lemon juice 80g purple sweet potato puree

Cake 1 蛋黄搅拌均匀. 2 分次加入混合好的油和豆奶，边加边拌匀 3 加入紫薯泥，轻轻的拌成均匀的蛋黄糊，再加入低粉拌匀。备用 4 蛋白分三次加入糖打至反扣时不流动 5  取1/3的蛋白霜加入蛋黄糊里，稍微拌合，再将其倒入剩余的蛋白霜里，混合均匀 7 倒入铺好油纸的烤盘中烤180度，30分钟左右即可取出。 8 待凉后，卷入夹馅，冷藏定型后才切。 Cream 1。 全部材料混合拌匀，放入冰箱冷藏备用。 *super fine purple sweet potato puree / 精细紫薯泥 Mash the just steamed sweet potato until smooth. Then, press the mashed purple sweet potato through a fine sieve to remove any large sweet potato puree chunks. This is a tedious process.

取自：http://llcbakeriesrecipe.blogspot.com/

ewan1919

Thanks for sharing