香蕉太妃度思蛋糕
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先看脸 （Valentin Néraudeau） 再看作品，当然是Valentin Néraudeau的 香蕉太妃度思蛋糕 先看完配方，你再决定劫财还是劫色吧 香蕉太妃度思蛋糕 By Valentin Néraudeau  沙布列 165克 有盐黄油 90克 糖粉 70克 杏仁粉 40克 蛋黄（约2个蛋黄） 125克 低筋面粉 80克 无盐黄油 制作 1、把室温软化的有盐黄油、糖粉和杏仁粉搅拌（用竹铲或搅拌机），当呈现均匀光滑状态时，加入蛋黄和低筋面粉，彻底搅拌均匀。 2、烤盘铺垫烘焙纸或硅胶烤垫，烤箱预热至150℃。把面团擀压成薄片，烘烤15分钟，至呈金黄色时出炉自然冷却。冷却后擀压成砂砾碎粉状。 3、取用150克擀压碎的沙布列颗粒，与80克融化的无盐黄油混合拌匀，待用。 清淡杏仁奶油 1000克 淡奶油（冷的液态，乳脂含量35%） 220克 砂糖 8克 意大利杏仁酒 4克 天然香草精（酱） 13克 马氏卡邦尼乳酪 1片 吉利丁片（2.5克/片） 制作 1、吉利丁片冰水泡软并沥干水分，融化，待用。 2、把全部混合打发成香缇奶油，冷藏待用。 度思巧克力甘纳许 400克 淡奶油（乳脂含量35%） 65克 转化糖浆（或葡萄糖浆） 810克 法芙娜度思巧克力（32%，或用牛奶巧克力替换） 制作 1、淡奶油与糖浆混合煮沸，冲入到融化的巧克力中。 2、用手持均质机搅拌乳化至光滑细腻均匀状。 组装完成 2根 香蕉（不要熟透的） 适量 无糖可可粉 1片 食用金箔纸(或银箔纸) 制作 1、把沙布列黄油混合物放入直径22cm的活底模具内，用汤匙背面摊平并按压结实，冷冻20分钟。 2、把度思巧克力甘纳许倒入0.5cm厚度，再次冷冻15分钟。 3、香蕉切片摆放在甘纳许上，再次冷冻10分钟，冻结后取出，脱模。 4、把清淡杏仁奶油涂抹在表面，塑形为微隆起的拱形，洒均匀可可粉，装饰金箔纸完成。 Banoffee By Valentin Néraudeau  Shortbread 165g salted butter 90g icing sugar 70g ground almonds 2 (40g) egg yolks 125g flour 80g unsalted butter Mix the salted butter (at room temperature), icing sugar and ground almonds with a spatula. When the mixture is smooth and homogeneous, add the egg yolks and flour. Carefully mix well to incorporate the all the ingredients. Prepare a baking sheet covered with wax paper or Silpat. Preheat the oven to 150°C / 300°F. Roll out the dough roughly and quite thick on the baking sheet, then bake in the oven for 15 mins. Remove once golden brown and cool. When the shortbread is cold, crumble it to a powder using a rolling pin. Mix 150g of this shortbread powder with 80g of melted unsalted butter. Set aside. Light Amaretto cream 1 litre liquid cream 35% 220g sugar 2 teaspoons Amaretto 1 teaspoon vanilla extract 1 tablespoon mascarpone 1 sheet gelatine Combine the very cold cream, mascarpone, sugar, amaretto, vanilla, and add the previously softened gelatine in cold water. Beat into a thick Chantilly whipped cream. Put in the refrigerator to cool. Dulcey Chocolate Ganache 400g 35% cream 65g invert sugar or glucose 810g 32% Dulcey chocolate Dulcey chocolate is a melted and slightly caramelised chocolate. You can replace it with chocolate milk. Proceed with the making of a classic ganache: boil the cream with the inverted sugar (or glucose) and gradually add the Dulcey chocolate to melt. Blend until perfectly smooth and even. Assembly 2 fresh bananas, not too ripe Unsweetened cocoa powder 1 sheet of silver or gold leaf Use a 22cm diameter round pan with a removable bottom. Use the back of a spoon to spread the crumbled shortbread butter. Chill in the freezer for 20 minutes. Pour a 1/2 cm layer of ganache over the shortbread crust. Chill in the freezer for 15 minutes. Cut the bananas into thin slices and evenly layer them over the ganache. Chill in the freezer for 10 minutes. Push the removable bottom of the pie pan up to release it from the sides of the pan. Use a spatula to spread the thickened amaretto mousse on top of the cake into a dome like shape. Dust the top with cocoa powder using a fine sieve. Optional: sprinkle with silver or gold leaf.
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