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做自己想做的，做自己喜歡做的！ 
LADUREE巴黎呈現草莓撻芝士甜品 食譜 準備時間：2分鐘
烹調時間：20分鐘 甜杏仁糕點 120克黃油+ 20克黃油（涂抹模具的黃油）
70克糖粉
25克杏仁粉
海鹽片少許約2克
雞蛋1個
200克
糕點面粉（低粉）
面粉（手粉適量） 將120克黃油，切成小塊，放入碗中，將黃油攪拌至表面光滑（無需打發(fā)），并在同一時間加入過篩的糖粉，杏仁，鹽，雞蛋，最后是面粉，混合面團不要攪拌出筋度，一起拌勻即可。以確保它烘烤后不收縮。然后卷成球狀，用保鮮膜冷藏隔夜覆蓋。 準備用的時候在工作表面上撒一些面粉，將塔皮厚度搟到2毫米后然后放在抹黃油的撻盤里。 在冰箱里松弛1小時。將烤箱預熱至170℃（340°F）。將塔底部用叉子來防止它在烘烤過程中鼓起來，（塔皮中間可鋪油紙用干豆類鎮(zhèn)壓）然后用烤箱烘烤約20分鐘，看顏色烤制金黃色，從烤箱中取出，取出干豆類和油紙，冷藏備用。 馬斯卡邦奶油 1片明膠片
30毫升液體淡奶油
65克砂糖
250克馬斯卡
200克草莓 軟化冷水明膠片10分鐘（必須用冰水）取出，擠壓提取多余的水分。用平底鍋，把鮮奶油和糖煮沸。從火上移開并添加明膠。待以上混合物冷卻。然后跟打擾的馬斯卡波尼混合拌勻，把這個奶油裝入塔里。在冷凍20分鐘，使奶油凝固。冷凍塔的時候將草莓去蒂，洗凈切片備用，擺在抹平的塔面上。 小經驗———— 使糕點不會成為與馬斯卡霜接觸太潮濕，你可以在塔皮的底部刷有融化的白色巧克力。
把撻在冷凍前5分鐘硬化巧克力然后在擠馬斯卡邦奶油。 原文：
Ladurée Paris presents
Strawberrymascarpone tart
Dessert Discover the recipe - Serves 4 - Preparation time:55 minutes
Cooking time: 20 minutes Sweetalmond pastry 120 g unsaltedbutter + 20 g for the pan
70 g confectioners’ sugar
25 g ground almond
a pinch of sea-salt flakes
1 egg
200 g
pastry flour
flour, for the work surface Place 120 g of butter,chopped into small pieces, into a bowl.
Cream the butter into a smooth paste and add the sifted confectioners’ sugar,the ground almond, the salt, the egg, and finally the flour, one ingredient ata time, taking care to mix well between each.
Mix the dough without overworking it, to ensure that it remains flaky aftercooking. Then roll into a ball, cover with plastic wrap and refrigerateovernight.
Spread some flour on a work surface, roll out the pastry to a thickness of 2 mmand place in a greased quiche or tart pan.
Leave in the refrigerator for 1 hour. Preheat the oven to 170°C (340°F). Prickthe bottom of the tart with a fork to stop it bulging during cooking and coverthe bottom and the sides with a disc of parchment paper. Cover with dried pulsesor baking beans and blind bake for 20 minutes, until the case has a nice strawcolor.
Remove from the oven, take out the dried pulses and parchment paper, and leaveto cool. Macarponecream 1 gelatin leaf
30 ml liquid creme fraiche
65 g caster sugar
250 g mascarpone
200 g strawberries Soften the gelatinleaf in cold water for 10 minutes.
Remove and squeeze to extract excess water. Ina saucepan, bring the cremefraiche and sugar to the boil. Remove from the heat and add the gelatin. Leavethe mixture to cool. Use a spatula to smooth the mascarpone then slowly mix inthe cream-sugar preparation.
Put this in the cooked and chilled tart base.
Place the tart in the freezer for 20 minutes so that the cream sets. Duringthis time, rinse the strawberries and dry on tea towel. Stem and halve themlengthways. Place on the top of the tart. Tip So that the pastrydoes not become too soggy on contact with the mascarpone cream, you could brushthe base of the tart with white chocolate that has been melted in a bain marie.
Put the tart in the freezer for 5 minutes to harden the chocolate beforecovering with cream.
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