作品抢先看——今天的节目中Andres Lara将为大家制作的这道甜品就是它啦：LEMON COOKIE TART 柠檬饼干挞，集清爽与酥脆于一体的口感是你的菜吗？
Cake Flour 低筋面粉..............400g
Brown sugar 黄糖..............50g
Butter 黄油..............400g
Icing sugar 糖粉..............160g
Cocoa Nibs 可可碎..............50g
Ocoa Couverture 欧可奥70%巧克力..............100g
Maldon Sea salt 海盐..............5g
1.Cream the butter and the sugars for about 2min low speed.Slowly add the eggs. Mix until smooth.
打发黄油和砂糖，缓慢加入鸡蛋拌至顺滑
2.Finally incorporate the ground up cocoa nibs and Ocoa couverture.
最后加入碾碎的可可碎和欧克奥70%巧克力
3.Roll out to about 5mm.Allow to Chill. Bake in mold or ring. Once cold, brush a layer of Chocolate to prevent humidity.
擀出5mm的饼皮，冷藏后可放入模具或慕斯圈内在165℃下烘烤；冷却后刷上一层巧克力预防湿气
Cream 淡奶油..............500g
Trimoline or honey 转化糖或蜂蜜..............25g
Glucose syrup 葡萄糖浆..............40g
Mexique couverture 墨西哥66%原产地巧克力..............800g
Butter 黄油..............280g
1.Melt the couverture to 45℃.
45℃融化巧克力
2.Warm the Cream+honey+glucose syrup to 60℃.Emulsify over couverture.
加热淡奶油、蜂蜜和葡萄糖至60℃，倒入巧克力搅拌均匀
3.At 40℃. Blend in the room temperature butter.
降至40℃时，加入室温黄油
Sucrose 砂糖..............180g
fresh lemon juice 新鲜柠檬汁..............256g
whole eggs 全蛋..............320g
Sucrose 砂糖..............180g
lemon zest 柠檬皮..............1g
butter 黄油..............350g
Gelatin 吉利丁..............8g
1.Prepare the fresh lemon juice. mix 1/2 with the sugar and 1/2 with the eggs.
准备新鲜柠檬汁，一半混合砂糖，一半混合鸡蛋
2.Poach in water bath until 82/83℃. Strain, blend, and mix in Gelatin.
隔水加热至82-83℃，搅拌混合后混入吉利丁
3.Blend in room temp butter. mold and freeze.
拌入室温黄油，注模后冷冻
Egg whites 蛋白..............100g
sucrose 砂糖..............200g
Water 水..............80g
Glucose syrup 葡萄糖桨..............20g
1.Cook sucrose+water and glucose to 118℃
将砂糖、水、葡萄糖浆煮制118℃
2.At 110℃ begin to whip the whites.cool down, reserve in piping bag. decorate Tart
在110℃拌入蛋白，冷却后挤入裱花袋，装饰挞用
Fresh Lemons 新鲜柠檬 3pic
Sucrose 砂糖
Julien skin from 3 lemons. Reserve juice. use 40% of weight of lemon +juice in Sugar .Blanch the lemon 3x and slowly confit in sugar+lemon
柠檬去皮榨汁，加糖腌制
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