蔓越莓克拉芙緹Cranberry Clafoutis

這是一道家常法式甜點，傳統是用去籽櫻桃，因為逛花市剛好看到蔓越莓，就用它來做，顏色大小差不多而且不用去籽。它介於布丁與蛋糕間的口感很特別，如果想要再扎實一點，可以加多一點麵粉。克拉芙緹也是熱食與冰冰吃個有滋味！真的超級簡單～想變換更多口味的話，也可以用李子、西洋梨、蘋果等等。


This French dessert is made with cherry, traditionally. Since I found some fresh vibrant cranberries in the market, why not give it a twist? Plus they don't need to be pitted.

The texture of the clafoutis is between custard pudding and cake. If you prefer a more cake-like clafoutis, add more flour.
I heard that most French enjoy the clafoutis while it's hot. However, I like it cold and firm. The choice is yours!

份量：15cm塔模＋2-3小杯或 一個9寸塔模
serves16
材料ingredients:
蛋 2顆
細砂糖 65-80g
鹽 1撮
香草精 1小匙
低筋麵粉 50g
溫牛奶 200ml
新鮮蔓越莓 約110g
奶油、麵粉少許（抹烤模用）

2 eggs
65-80g sugar
a pinch of salt
1t vanilla extract
50g all-purpose flour
200ml warm whole milk
about 110g fresh cranberries
some butter and flour for preparing the pan

卡士達(四種口味) Custard(four flavors)

我愛所有爆漿內餡的甜點！
以下是四個不同口味的卡士達醬，我常用在水果塔、杯子蛋糕、泡芙餡、蛋糕捲餡等等，卡式達醬永遠能為甜點加上滑順的好滋味～就像格子襯衫，百搭又不失優雅
上面是香草口味的圖（所以有一點一點黑黑的籽），我以後再上傳其他口味的圖～
我建議在步驟四（卡士達醬沸騰後）將醬過篩，這樣會濾出在煮卡士達時不小心產生的顆粒，讓你的將更加光滑柔亮（好像洗髮精廣告XD)
I LOVE all kinds of desserts that have creamy fillings!
Here are four different flavors of custard I use in many recipes like fruit tart, the topping of cup cake, the filling of puff and cake roll.....It always add a delightful sweetness to the dessert.
The picture above is vanilla flavor. I'll upload other flavors' picture next time~
I recommend you to strain the custard through a fine-mesh sieve after the mixture is cooked( in step 4.). This will remove any curdled bits that might have formed during the cooking process and give you a smooth, glossy pastry cream. 
The recipe made about 1 cup of the custard but most recipe calls for 2-3 cups so just double or triple the size.
份量：  300g =1cup

原味Original

Ａ. 蛋黃  1顆
Ｂ. 糖   30g
 C. 玉米粉/低筋麵粉   15g=2大匙
 D. 牛奶   200g
 E. 萊姆酒   2t

egg yolk 1
granulated sugar   30g=2.5Tbs
cornstarch or all-purpose flour  15g=2Tbs
milk  200g
Rum(optional)     2t

蛋白小精靈Meringue fairies

蛋白糖超可愛又簡單，可是對我來說太甜了＝＝所已我把他放在有點鹹的酥皮上平衡味道

脆脆的蛋白堂＋滑順卡式達＋酥香酥皮＝會在嘴裡融化的幸福：)

The meringue is too sweet for me so I place it on a slightly salty puff pasry to balance out the flavor.

Crunchy meringue+smooth cutard+crispy puff pastry= Happiness that melts in your mouth:)

份量： 50隻 make about 50 faries

Ａ. 蛋白        2顆約70g

Ｂ. 細砂糖        105g(蛋白重量的1.5倍）

Ｃ. 檸檬汁/塔塔粉       1小匙

Ｄ. 千層酥皮      約500g

Ｅ. 卡式達醬      300g

Ｆ. 可可粉    2小匙

Ｇ. 熱水     1小匙

egg whites      2(about 70g)

caster sugar      105g(1.5 times the weight of egg white)

lemon juice or cream of tartar     1t

puff pastry      about 500g

custard       300g

cocoa powder     2t

hot water        1t

塔皮

 香酥鬆脆的塔皮，甜的鹹的都可以～其實很簡單喔！
如果你要在裡面放卡士達之類，放久了可能會讓塔皮濕軟的內餡，建議在塔皮刷一層蛋液再烤5分鐘，或是出爐後塗一層融化的巧克力隔絕內餡。當然如果當天就吃是沒差啦～

份量：
甜塔皮
 Ａ.冰奶油  120g
 Ｂ.糖   40g＋鹽  1/4t
 Ｃ.蛋   1.5顆
 Ｄ.低筋麵粉   300g
 Ｅ.冰水   適量

鹹塔皮
 Ａ.冰奶油  120g
 Ｂ.糖   10g＋鹽  1/2t
 Ｃ.蛋   1.5顆
 Ｄ.低筋麵粉   300g
 Ｅ.冰水   適量

玫瑰蘋果塔

最近很夯的點心～簡單又漂亮，很適合當派對小點心～

份量：約14朵

鹹酥塔皮

Ａ	奶油	100g
Ｂ	中筋麵粉	180g
Ｃ	鹽	2/3t
Ｄ	糖	1T
Ｅ	冷水	約50g

糖煮蘋果

Ｆ	小蘋果＊	3顆
Ｇ	奶油	1T
Ｈ	糖	4T
Ｉ	水	4T

裝飾

Ｊ	糖粉	適量
Ｋ	果醬	適量

＊蘋果約比牛番茄大一點（6x6x6cm)