2. Ask The MOF
6 Pastry & Baking Asia Middle East
Publisher’s Note: Chef Jean-Francois Arnaud
comes from a distinguished family of pastry chefs.
He worked for ten years with Christian Lacostein
Toulouse in pastry catering and later joined Yves
Thuries in Cordes Sur Ciel where he oversaw the
operations of a permanent exposition of sugar
art work and was a regular c ntributor of pastry
recipes to Thuriès Magazine. In 2000 Chef Jean-
Francois was awarded the title Meilleur Ouvrier
de France (M.O.F.) – Pâtisserie after which he
designed and launched a pastry training program
for the Pastry National School ofYssingeaux.Today,
Master Chef Arnaud devotes himself to training
others at The French Culinary School in Asia and
is currently a Fonterra Foodservices Masterchef
consultant conducting training and demonstrations
across the Asia and Middle East region.
By
Crispy Puff
Pastry
By Jean-Francois Arnaud
起酥皮
Pears and Chestnuts Galette
Prepare the puff pastry and line 2.5 mm and leave it to rest.
Cut a round shape 25cm and egg wash 3cm around from
the edge. Pipe 220g of almond cream. Slice the pears and
place on top of the almond cream. Add some broken candied
chestnuts in between along with some caramelised walnuts.
Cover with a second round shape of puff pastry. Press with
the fingers to stick the 2 layers of puff pastry together.
Turn the Galette upside down, and egg wash. After 20
minutes in the freezer, egg wash a second time and decorate
using a sharp, small knife. Bake 180°C for 1 hour in a
convection oven. Take out and sprinkle crushed caramel and
melt in a hot oven. Cold down on a rack.
制作起酥皮，擀成 2.5mm 厚，一旁静置待用。切出直径
25 厘米的面皮，从外缘 3 厘米处向内刷涂蛋液。倒入
220 克杏仁奶油。梨子切片铺在杏仁奶油上。加入一些
碎栗子蜜饯和碎焦糖核桃。将另一张起酥皮盖在上面。
用手指将两层面皮压合在一起。
H
istorically, puff pastry can be traced back to the
Middle East and is a relative of phyllo. During the
17th century, some French chefs started to fold
the dough with butter and that was the dawn of the puff
pastry we know and love today with the light, flaky and
crispy dough. Puff pastry is extremely versatile and can be
combined with creamy, fruity or salty fillings.
For the highest quality final product, the best method is
to use a butter sheet in lamination as they are easy to work
with a low melting point. Good butter sheets are specifically
created to use in the dough sheeter and provide a heightened
level of comfort and plasticity, even if the temperature in the
kitchen is not cold enough.
In this instalment of Ask the MOF, I put forth 2 recipes
with the same way to fold the dough; 3 double and one single
fold. The first is a traditional Galette with rich and fruity
filling using chestnuts and pears and the other is a pie with
banana and chocolate as the main flavours using crispy and
sweet puff pastry with folded in cinnamon sugar.
起天人们都熟悉喜爱的千层薄酥皮的雏形。起酥皮用途非
常广泛，可以和奶油、果味或咸鲜馅料搭配。
要想实现酥点的最佳品质，方法就是在压层中使用黄
油块，因为黄油融点低、易于操作。优质的黄油块专门
为使用压面机时而做，就算厨房的温度不够低，也能为
酥点带来高品质的口感和可塑性。
在此次的 Ask the MOF 中，我将会带来 2 道面皮做
法相同的酥点，三次双层折叠压面和一次单层折叠压面
做成的起酥皮。第一道是传统的栗子香梨酥饼，馅料丰
富、果味浓厚；另一道是肉桂糖酥皮香蕉巧克力派。
酥皮的历史可以追溯到中东地区，与中东薄
面皮有着一衣带水的联系。17 世纪期间，一
些法国厨师开始将黄油揉入面皮，这就是今
3. 7
Pears and Chestnuts Galette
将酥饼底面朝上翻转过来，刷上蛋液。送入冰箱 20
分钟后，刷上第二次蛋液并用小尖刀进行修饰。对流恒
温烤箱 180°C 烘烤 1 小时。取出后撒上碎焦糖并送入
热烤箱中让焦糖融化。放在架子上冷却。
Puff Pastry (traditional)
All purpose flour 1000g
Salt 25g
Anchor butter 300g
Water 400g
White vinegar 50g
Anchor butter sheet 500g
1. In a mixing bowl using a paddle attachment mix the flour,
salt and cold butter cut in small dices.
用桨叶式搅拌器混合面粉、盐和切成小丁的冷黄油。
2. Mix until sand texture and add water and vinegar.
搅拌成沙状后加水和醋。
3. Mix some more and roll the dough in a cling film to rectangle
shape with 1cm thickness. 继续搅拌，裹着保鲜膜揉面，将其
揉成 1 厘米厚的长方形。
4. Leave it to rest a few hours in the refrigerator.
送入冰箱醒数小时。
5. Using a rolling pin, beat the butter sheet until rectangular in
shape and put in the middle of the dough. Cover with the dough.
用擀面杖将黄油块敲打成长方形并放置在面皮的中央。
用面皮盖住。
6. Give 2 double folds and leave the dough to rest one hour.
进行两次双层折叠压面后，面皮醒一个小时。
7. Give a 3rd double fold and leave it to rest one more hour.
第三次双层折叠压面后再醒一个小时。
8. Give a last single fold and line the puff pastry.
最后折叠一次压面后，擀平起酥皮。
9. Unroll the puff pastry on top of baking trays and cool down
before cutting.
在烤盘上展开起酥皮，冷却后切分。
4. Ask The MOF
8 Pastry & Baking Asia Middle East
1.
5. 6.
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Poached Pears
Water 600 g
Sugar 350g
Lemon juice 35g
Fresh pears 4
1. Bring to a boil the water with sugar and
lemon juice.
将放有糖和柠檬汁的水煮开。
2. Peel the pears and cut in half. Take out the
heart.
梨子削皮切成两半，去核。
3. Dip straight in the boiling syrup and cook 8 to
10 minutes.
放入煮开的糖浆中煮 8-10 分钟。
4. Remove from heat and leave the pears in the
syrup until cold.
从火上取下，将梨子一直放在锅中直至
冷却。
Almond cream
Anchor butter 100g
Sugar 100g
Ground almonds 100g
Whole eggs 100g
Flour 35g
Emulsify all the room temperature ingredients
using a mixer with a paddle attachment until the
almond cream becomes smooth and a white color.
用桨叶式搅拌器乳化所有室温下的材料，知道
杏仁奶油洁白光滑。
Caramelized Sugar
Sugar 500g
Water 165g
Glucose 165g
1. Cook the sugar with water until boiling. 将糖
水煮开。
2. Clean the sides of the pot with a paintbrush.
Add in the glucose and cook to 170°C until a
nice caramel color.
用刷子将锅内壁洗干净。加入葡萄
糖，170°C 下煮至出理想的焦糖色。
3. Cast on a Silpat. Wait until cold and break.
Keep in a dry container.
倒在 Silpat 硅胶垫上。待其冷却后进行分
割。保存在干燥的容器中 。
4. Blend in a Robot Coupe when you need.
需要时，放入 Robot Coupe 蔬菜料理机 中
进行搅拌。
5. Sprinkle on top of the baked galette and melt a
few minutes in a 200°C oven.
撒在烤好的酥饼上并送入 200°C 的烤箱中
让焦糖融化。
1. Roll the dough with a sheeter and give a double fold.
用压面机碾压面皮，然后双折。
2. Egg wash the round dough 3cm from the edge.
蛋液从面皮边缘的 3 厘米处向内涂刷。
3. Arrange the sliced pears on top of the almond cream.
将梨子切片铺在杏仁奶油上。
4. Add a generous amount of candied chestnuts and caramelised
walnuts. Cover with a second round shape of puff pastry. Press
with the fingers to stick the 2 layers of puff pastry together.
撒上足量的栗子蜜饯和焦糖核桃。将另一片起酥皮盖在上面。
用手指将两层面皮按压在一起。
5. After 20 minutes in the freezer, egg wash a second time and
decorate using a sharp, small knife.
送入冰箱 20 分钟后，刷上第二次蛋液并用小尖刀进行修饰。
6. Sprinkle some crushed caramel on top of the galette and melt in
a hot convection oven and cool down on a rack.
撒碎焦糖于酥饼上并且送入热恒温对流烤箱中让焦糖融化，
放置在架子上冷却。
5. 9
1. Sprinkle mixture of sugar with cinnamon powder on
the dough. 将肉桂糖粉撒在面皮上。
2. Roll the dough. 将面皮擀开。
3. Give a last single fold on sugar mixture.
沾上糖粉进行最后一折。
4. Line up the tart mould with 30cm round puff pastry.
将直径 30 厘米的圆形起酥皮贴入蛋挞模具中。
Banana Crispy Pie
Prepare the casing with the crispy puff pastry in a tart mold
covered with butter. Put in refrigerator for 20 minutes to
rest and then pipe the coconut cream. Arrange the pan fried
bananas on top the cream and pipe the special ganache to
cook. Cover with almond crumble. Bake one hour at 160°C.
Unmold straight after baking and leave it to cool on a rack.
Sprinkle with icing sugar.
将起酥皮放入抹有黄油的蛋挞模具中做成外壳。送入冰箱
醒 20分钟，然后灌入椰子奶油。将炒过的香蕉放在奶油
上后，倒入特别烹制的巧克力酱。撒上杏仁碎。160°C 烘
烤 1 小时。烤好后直接脱模，放置在架子上冷却。撒上
糖粉。
Yield: 2 pies of 24cm diameter
Crispy Puff Pastry
1. Prepare a puff pastry dough (pear and chestnut Galette
recipe).
制作一张起酥皮（同栗子香梨酥饼食谱）。
2. Give 3 double folds first and leave it to rest.
首先面皮进行三次双层折叠压面，然后一旁静置。
3. Prepare some sugar mixed with cinnamon powder and cover
the dough top and bottom.
制作一些加入了肉桂粉的糖并撒在面皮上下。
4. Give a last single fold rolling the dough in the sugar.
面皮最后折一次压面后，在肉桂糖粉中擀开。
5. Line the dough 3mm thickness and cut a round 30cm.
将面皮擀成 3 毫米厚，切出直径 30 厘米的圆形。
6. Prepare the casing and freeze 20 minutes.
制作外壳并冷冻 20 分钟。
Cinnamon Sugar
Sugar 300g
Cinnamon powder 30g
Mix the sugar and the powder and sprinkle on the dough.
混合糖粉撒在面皮上。
Coconut Cream
Brown sugar 100g
Roasted desiccated coconut 100g
Eggs 100g
Anchor softened butter 100g
Flour 35g
In a mixing bowl, using the paddle attachment, emulsify all
the ingredients together. Keep in a piping bag.
用桨叶式搅拌器乳化所有原料。装入裱花袋。
Cooked Bananas
Bananas 6 pieces
Anchor butter 80g
Sugar 100g
1. Melt butter in a pan and add half the bananas. Cook a bit.
在平锅中放入黄油并加入一半香蕉。稍稍烹炒。
2. Sprinkle with sugar and turn the bananas and cook again
a few more minutes until the bananas are soft.
撒上糖, 香蕉翻面, 继续烹炒若干分钟直至香蕉变软。
1. 2.
3. 4.
Ganache
Anchor extra whip cream 125g
Anchor milk 125g
Corn starch 12g
Mik couverture 50g
Dark couverture 64% 200g
1. Heat up the cream. Mix the starch with the cold milk
and mix everything. Bring to a boil. 加热奶油。将淀粉和冰
牛奶混合在一起，全部混合后煮开。
2. Pour onto the chocolates and emulsify using a whisk.
倒在巧克力上，用搅拌器进行乳化。
3. Keep in a piping bag. 装入裱花袋。
Almond Crumble
Anchor butter 80g
Brown sugar 80g
Ground almonds 80g
Flour 80g
Cinnamon powder 3g
1. Using mixing bowl and paddle attachment, mix all the
ingredients and add in the cold butter in dices until crumble
texture. 用桨叶式搅拌器混合所有原料并加入切丁的冷冻
黄油，搅拌至裂纹肌理出现。
2. Pre Bake at 150°C for 12 minutes.
150°C 预烤 12 分钟。
6. Ask The MOF
10 Pastry & Baking Asia Middle East
5. Press the bottom of the mould and leave to rest for 20
minutes in the freezer.
按压模具的底部，送入冰箱醒 20 分钟。
6. Melt the butter in a pan, add in the half bananas and cook
for awhile. 平锅中融化黄油，加入一半香蕉烹炒片刻。
7. Sprinkle the sugar, turn the bananas and cook again until it
become soft.
撒上糖后香蕉翻面，烹至香蕉变软即可。
8. Prepare ganache – Heat up the cream, mix the starch with
cold milk, mix everything and bring to boil.
制作巧克力酱 - 加热奶油，混合淀粉和冰牛奶，全部混
合后煮开。
9. Pour the mixture into the chocolates.
将混合物倒在巧克力上。
10. Emulsify using a whisk. 用搅拌器进行乳化。
11. Pipe the coconut cream into the mould.
将椰子奶油灌入模具。
12. Arrange the cold bananas slices in the dough.
将冷香蕉片铺在面皮上 。
13. Pipe in the chocolate ganache. 灌入巧克力酱。
14. Mix all the almond crumble ingredients using paddle
attachment and add in diced cold butter.
用桨叶式搅拌器搅拌所有杏仁碎，然后加入切丁的
冷冻黄油。
15. Mix well until crumble texture and put the almond
crumble on top of the ganache and bake.
充分搅拌直至出现裂纹肌理，将杏仁碎撒在巧克力
酱上，然后烤制。
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8. Ask The MOF
12 Pastry & Baking Asia Middle East
Salmon Mousse Croustade
Herbs and Garlic Puff Pastry
All purpose flour 500g
Salt 25g
Anchor butter 150g
Water 200g
White vinegar 25g
Anchor butter sheet 250g
Basil and parsley leaves 20g
Garlic 20g
1. In a KitchenAid bowl, mix the flour with salt and cold
butter dices. 用 KitchenAid bowl 料理机混合面粉、盐
和冷冻黄油丁。
2. When the texture is like sand, add the liquid and knead.
出现沙状肌理后，加入液体并开始揉面。
3. Line this dough in a plastic film, rectangular shape.
将面团放在保鲜膜中做成长方形。
4. Leave it to rest in the chiller a few hours.
放入冰箱中醒若干小时。
Butter Sheet
1. Cut the butter sheet in a KitchenAid mixing bowl.
用 KitchenAid 料理机切分黄油块。
2. Using the microplane, grate the garlic and add in the
chopped herbs.
用刨刀碾碎蒜瓣并加入切碎的香草。
3. Mix everything and prepare a rectangle shape in a plastic
sheet. 全部混合，在塑料板上做成长方形。
4. Cold down. 冷却。
Fold the Puff Pastry
1. Fold the flavoured butter sheet in the dough and give 2
double folds first. 将调味黄油块放入面片中，首先进行
两次双层折叠压面。
2. Leave it to rest one hour. 醒一个小时。
3. Give a third double fold. 进行第三次双层折叠压面。
4. Leave one hour to rest. 再醒一个小时。
5. Give a last single fold and line 2.5mm.
最后折叠一次压面并将起酥皮擀成 2.5 毫米厚。
6. Unroll the dough on cold baking trays.
在烤盘上展开面皮。
7. Leave it to cool. 使其冷却。
8. Cut 2 round shapes 25cm. 切出两片直径 25 厘米圆皮。
Salmon Mousse
Fresh salmon filet 375g
Egg white 60g
Anchor extra yield cream 260 g
Salt and pepper an
Chives an
1. Using a food processor, blend salmon filet with egg white.
Add the cream salt and pepper. Blend well.
用食物料理机搅拌三文鱼排和蛋清。加入奶油、盐和
胡椒。充分混合。
2. Add in chopped chives, mix well and put in piping bag.
加入切碎的细香葱，充分混合后装入裱花袋。
Cooked Spinach
Fresh spinach leaves 80g
Anchor butter 30g
Anchor extra yield 40g
Salt and pepper an
1. Prepare the spinach leaves, wash and dry.
将菠菜叶洗净晾干。
2. In a pan, cook the butter until brown and add in spinach
leaves. 将黄油放入平锅中，待其颜色变成棕黄后，加入
菠菜叶。
3. Saute the spinach over medium heat. Add the cream and the
seasonings. 中火烹炒菠菜叶，加入奶油和调味料。
4. Put aside and cool down. 搁置一旁,待其冷却。
Assembly
1. Prepare a special puff pastry with herbs and garlic in the
butter sheet.
用加入了香草和蒜末的黄油块制作特别的起酥皮。
2. Fold the puff pastry. 折叠起酥皮。
3. Cut 2 round shapes 25cm diameter.
切出两片直径 25 厘米的圆皮。
4. Egg wash around 3cm from the edge.
蛋液从面皮边缘的 3 厘米处向内涂刷。
5. Cover the center with slice smoked salmon.
中心放上切片的烟熏三文鱼。
6. Pipe 1cm salmon mousse and sprinkle some frozen green
peas. 灌入 1 厘米高的三文鱼慕斯并撒上速冻豌豆。
7. Spread one layer of cooked spinach.
铺上一层熟菠菜。
8. Pipe 1cm salmon mousse and top with slices of smoked
salmon. 再灌入 1 厘米高的三文鱼慕斯并放上烟熏三文
鱼切片。
9. Egg wash and cover with the second round shape of puff
pastry. 刷上蛋液，盖上另外一张圆皮。
10. Egg wash first time and using fingers fold the sides.
盖皮上刷第一次蛋液，用手指将两张皮压合。
11. Leave it to rest in chiller 20 minutes. 送入冰箱醒 20 分钟。
12. Egg wash second time and decorate using a sharp small
knife. 盖皮上刷第二次蛋液并用小尖刀进行修饰。
13. Bake for one hour at 180°C. 180°C 烤制一个小时。
14. Cool down on a rack. 放在架子上冷却。
1. Combine the herbs and garlic mix with buttersheet dices.
将香草和蒜末与黄油块的切丁混合在一起。
2. Place the mixture on a plastic sheet.
将混合物倒在一张塑料板上。
1. 2.
9. 13
3. Roll to rectangular shape.
擀成长方形。
4. Place the butter into the dough and seal.
将黄油包入面皮中密封严实。
5. Give a double fold.
进行一次双层折叠。
6. Cook spinach with butter.
用黄油炒菠菜。
7. Add in cream & seasoning, put a side and cool down.
加入奶油和调味料后，放置一边冷却 。
8. Blend salmon fillet with egg white & cream in a food
processor.
用食物料理机混合三文鱼排与蛋清、奶油。
9. Add in chopped chives, mix well and put in piping bag.
加入切碎的细香葱，充分混合后装入裱花袋。
10. Egg wash around 3cm from the edge of the dough.
蛋液从面皮边缘的 3 厘米处向内涂刷。
11. Place sliced smoked salmon in the centre and pipe in the
salmon mouse.
将切片的烟熏三文鱼放在中心，灌入三文鱼慕斯。
12. Add some green peas.
加入一些豌豆。
13. Spread one layer of spinach.
铺上一层菠菜。
14. Pipe in second layer of salmon mouse on top of cooked
spinach. 在菠菜上灌入第二层三文鱼慕斯。
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10. Ask The MOF
14 Pastry & Baking Asia Middle East
15. Topped with sliced smoked salmon
and egg wash.
放上烟熏三文鱼切片并涂刷蛋液。
16. Cover with the second round
shape dough.
盖上第二章圆形面皮。
17. 1st Egg wash.
盖皮上涂刷第一次蛋液。
18. Fold the sides & rest in chiller for
20 minutes.
压合两张面皮并送入冰箱 20分钟。
19. Take out from chiller and egg wash
for the second time.
从冰箱中取出后，涂刷第二次
蛋液。
20. Decorate using a sharp small knife.
用小尖刀加以修饰。
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