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今天分享甜点女侠Kirsten Tibballs（下图）作品“HALO”（上图） 熟悉的会如雷贯耳 不熟悉的看看下边她的其他作品震撼一下      
 午 夜 极 光 by Kirsten Tibballs 配方量：2个
巧克力蛋糕 110克 50%杏仁膏 30克 细砂糖 60克 全蛋 13克 蛋黄 0.5克 盐 0.5个 橙皮屑 14克 嘉利宝22-24%可可粉，过筛 0.5克 泡打粉，过筛 23克 无盐黄油，融化 制作 1、烤箱预热至165℃。 2、桌上搅拌机内放入杏仁膏和砂糖低速搅拌均匀，持续低速搅拌并加入全蛋和蛋黄，接着放入盐和橙皮屑，期间适当用胶刮刀刮搅拌缸内壁（注意：如果全蛋和蛋黄加入的太快，会形成无法消除的结块）。用胶刮刀轻轻拌入可可粉和泡打粉，混合均匀。把一小部分杏仁膏面糊与融化的黄油混合拌匀，倒入剩余的杏仁膏面糊中拌匀。 3、面糊摊铺在350x250mm的硅胶烤盘上，烤箱调温至160℃，烘烤15分钟左右，烤熟的蛋糕厚度约为0.9厘米。 焦糖爆米花 50克 细砂糖 15克 水 50克 爆米花 2克 无盐黄油 制作 1、砂糖和水在厚底平底锅内煮至114℃，离火，加入爆米花，持续搅拌至糖粘附在爆米花上并重新结晶，然后再次加热至糖焦化，加入黄油搅拌至完全混合。 2、倒在硅胶烤垫上静置冷却。 焦糖坚果酥脆 200克 33%牛奶巧克力（Callebaut 823nv milk couverture 33%） 60克 焦糖爆米花 30克 纯榛子酱（100%） 300克 杏仁酱（50%） 30克 糖渍橙片（切丁） 制作 1、融化巧克力、榛子酱、杏仁酱混合加热至45℃。倒在铺有塑料薄片的大理石操作台上降温至27℃。拌入焦糖爆米花和切碎丁的糖渍橙子片。 2、涂抹在巧克力蛋糕上，厚度约0.8cm，静置待凝固后把巧克力蛋糕切割为每个12x12cm的正方形。 香草奶油 9克 吉利丁片（Gold） 684克 新鲜淡奶油（乳脂含量35%） 3个 香草荚（剖开刮籽） 162克 蛋黄 135克 细砂糖 制作 1、吉利丁片在冰水中浸泡至软化。 2、淡奶油与剖开刮籽的香草荚一起煮沸，砂糖与蛋黄在料理盆中搅拌打散，把煮沸的淡奶油倒入蛋黄中拌匀再倒回平底锅，持续搅拌加热至82℃。把混合物过滤到盆中加入冰水泡软的吉利丁片拌匀。 3、倒在350x250mm硅胶烤盘上冷冻，冻结后，切割为12x12cm的正方形。 巧克力慕斯 120克 蛋黄 263克 细砂糖 150克 70%黑巧克力（可可脂含量70%的Callebaut Sao Thome dark couverture 70%） 45克 39%牛奶巧克力（可可脂含量39%的Callebaut Arriba milk couverture） 适量 食盐 300克 新鲜中度打发的淡奶油（乳脂含量35%） 制作 1、小盆中把蛋黄和砂糖搅拌打散，煮沸牛奶后倒入蛋黄砂糖内拌匀，倒回平底锅中再次煮至80℃保持持续搅拌。 2、离火过滤到巧克力盆中，搅拌至巧克力完全融化。加入食盐待冷却。 3、降温后加入中度打发的淡奶油拌匀。 巧克力镜面淋面 10克 吉利丁片（Gold） 240克 新鲜淡奶油（乳脂含量35%） 50克 水 360克 细砂糖 120克 可可粉（Callebaut cocoa powder 22-24%） 100克 中性透明镜面果胶 适量 黑色色素 制作 1、吉利丁片冰水浸泡至软。 2、淡奶油、水和砂糖混合煮沸，加入可可粉和中性镜面果胶搅拌再次煮沸，用手持均质机乳化搅拌，再加入软化的吉利丁片和黑色色素，搅拌混合。 3、过滤后降温至32-35℃，淋在冷冻的慕斯上。 组装完成 把巧克力慕斯注入模具内（Silikomart Gem 1000 mould，160-x-160-h-50-mm），用小勺或抹刀涂抹模具内壁去除可能存在的气泡。确保每层0.8厘米厚度，放入香草奶油冻，再注入一层巧克力慕斯，最后再铺上一层切好的涂抹了巧克力酥脆的巧克力海绵蛋糕，冷冻。 巧克力装饰 28%白巧克力（Callebaut w2 white chocolate 28%） 脂溶性白色色粉 脂溶性粉色色粉 制作 1、调温白巧克力加入白色色素用胶刮刀拌匀，在透明塑料片上涂抹薄层放在大理石上静置，切成直径0.8厘米的圆形，覆盖另一张塑料纸或烘焙油纸，压上一张烤盘确保巧克力不变形，冷藏5分钟后取出。 2、同样方法做出3中不同色差的粉色巧克力片。 3、巧克力调温调色为深粉色，在冷冻大理石板上挤成N个细长条形，再将之折成环形，放在淋面的巧克力慕斯上，点缀巧克力片，完成。 ※ 模具为：Silikomart Gem 1000 mould（160-160-50mm） 如果需要，淘宝有N多卖家——三能为Silikomart的中国官方。
H A L O by Kirsten Tibballs Makes : 2 entremets Preparation time : 90 minutes
Chocolate cake 110g 50% almond paste 30g caster (superfine)sugar 60g whole eggs 13g egg yolks 0.5g salt 0.5u orange, zested 14g Callebaut cocoa powder 22-24%, sifted 0.5g baking powder, sifted 23g unsalted butter, melted 1、Preheat the oven to 165℃. 2、Mix the almond paste and sugar in the bowl of a stand mixer fitted with a paddle attachment on a low speed. Continue mixing and slowly add the eggs and yolks, followed by the salt and zest, regularly scraping down the sides. If the eggs and yolks are added too quickly, lumps will develop and cannot be removed. Using a spatula, gently fold in the sieved cocoa powder and baking powder by hand until just combined . Add a small amount of the almond paste mixture to a bowl with melted butter and mix until well combined. Fold into the remaining almond paste mixture to combine. 3、Spread the mixture onto a Demarle Half Flexipat (350x250mm) and bake at 160℃ for approximately 15 minutes or until cooked. It should be approximately 9 mm thick. Caramelised puffed rice 50g caster (superfine) sugar 15g water 50g puffed rice 2g unslated butter 1、In a saucepan , bring the sugar and water to 114℃. Remove from the heat and add the puffed rice. Stir until the sugar has recrystallised them return to the heat and continue to stir until the sugar caramelises. Add the butter and stir until fully combined . 2、Pour onto a Silpat mat and allow to cool. Crunch 200g Callebaut 823nv milk couverture 33% 60g caramelised puffed rice (recipe above) 30g pure hazelnut paste 300g almond praline paste 50% 30g candied orange fillets, finely diced 1、Melt the couverture , praline paste and pure hazelnut paste together to 45℃. Pour onto a stone surface and work on th surface with a scraper until the mixture cools to 27℃. Mix through the caramelized puffed rice and finely diced candied orange. Spread onto the chocolate cake , approximately 8 mm thick. Leave to set then cut out individual squares for each cake, measuring 12x12 cm. Vanilla cream 9g gold gelatine sheets 684g fresh cream 35% fat 3u vanilla beans, cut and scraped 162g egg yolks 135g caster (superfine) sugar 1、Pre-soak the gelatine sheets in a bowl of cold water. 2、Bring the cream and cut and scraped vanilla beans to a boil. Mix the sugar and egg yolks together in a bowl . Pour the boiling cream over the sugar mixture then return to the heat and cook to 82℃, stirring cotinually. Strain the mixture into a bowl and add the gelatine , mixing to combine. Deposit the cream into a Demarle Half Flexipan (350x250mm) and reeze. Once frozen , cut into individual squares measuring 12x12 cm. Chocolate mousse 120g egg yollks 263g caster (superfine) sugar 150g full cream milk 225g Callebaut Sao Thome dark couverture 70% 45g Callebaut Arriba milk couverture 39% q.s salt 300g fresh cream 35% fat, semi whipped In a bowl , whisk the egg yolks and sugar by hand. Boil the milk then pour it over the beaten egg yolk mixture . Return the mixture to the saucepan and cook on a low heat until it reaches 80℃, stirring continuously. Strain the mixture over the chocolate in a bowl and whisk until the chocolate has melted. Add the salt and leave to cool. Semi-whip the cream until soft peaks form. Fold the semi-whipped cream into the chocolate mixture until combined. Chocolate glaze 10g gold gelatine sheets 240g fresh cream 35% fat 50g water 360g caster (superfine) sugar 120g Callebaut cocoa powder 22-24% 100g neutral glaze q.s black gel color 1、Pre-soak the gelatine sheets in a bowl of cold water until soft and pliable . Drain off the excess water and leave at room temperature. 2、Bring the cream, water and sugar to a boil. Add the cocoa powder and neutral glaze and return to a boil. Emulsify with a stick blender. Add in the gelatine and black gel colour, mixing to combine. 3、Strain the glaze and allow to cool to between 32-35℃ before pouring over the frozen entremet. Assembly pipe some chocolate mousse into the Silikomart Gem 1000 mould, using a spoon to push it up the sides of the mould to help eliminate air bubbles. Ensure each layer is 8mm thick. Insert the vanilla cream and pipe more chocolate mousse on top. Lastly insert the sponge and the crunch. Place in the freezer. Garnish q.s Callebaut w2 white chocolate 28% q.s oil based white colour (titanium dioxide) q.s oil based pink colour Temper the white chocolate and sieve in the oil based white colour. Mix well with a spatula until combined. Spread a thin layer of the white chocolate onto a guitar sheet and once it sets, immediately cut out 8mm discs.Place a piece of baking paper on top, followed by a baking tray to ensure the garnishes stay flat. Leave in the fridge for 5 minutes before bringing back to room temperature. Add some of the pink colouring to the tempered chocolate , mixing well to combine. Spread a thin layer of this pink chocolate onto a guitar sheet and then cut out different sized discs. Repeat this process to create 3 different shades of pink in total . Leave on the guitar sheets until ready to use. Toremove , simply peel bakc the guitar sheet. To make the circle for the top of the cake , sieve in pink colour to the chocolate to achieve a hot pink colour. Transfer the mixture to a paper piping bag and cut a very small tip off the end. Pipe the mixture onto the frozen marble stone to create long strips. Curve the strips into circles and immediately place onto the glazed cake . Finally decorate with the pink circles and a few sprigs of lavender.
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