当然她比较喜欢使用模具,所以这个坑还是没法跳过去的...... 拿到女神chef的配方啦,开心吗? 丘比特的手链 by Cécile Farkas Moritel 配方量:12个 模具:Pavoni® Natural Minion 香草沙布列 250克 面粉 175克 黄油 95克 糖粉 30克 杏仁粉 50克 全蛋 1克 香草粉 2克 红色脂溶性色素(粉状、液态均可) 制作: 1、厨师机安装扁桨(paddle attachment),搅拌黄油和面粉至形成松散砂砾状,拌入糖粉、杏仁粉、全蛋、香草粉和红色色素(脂溶性),搅拌至呈面团即可,勿过度搅拌。 2、在两张硅胶烤垫(或烘焙油纸)之间擀压成2.5毫米厚度,冷藏2小时。 3、然后取出裁切为直径5厘米的圆形,放在硅胶烤盘上,以160℃烘烤约20分钟。 巧克力酥脆 150克 T55面粉 1克 泡打粉 1克 盐 30克 可可粉 165克 杏仁粉 165克 红糖 165克 黄油 制作: 1、厨师机安装扁桨(paddle attachment),全部搅拌混合成面团状,铺在两张烤垫之间,冷冻1小时。 2、裁切为直径3厘米圆片,放在硅胶烤盘上以165℃烘烤12分钟。 榛子达克瓦兹 90克 蛋白 90克 转化糖浆 23克 糖粉 75克 烤熟的榛子粉 23克 面粉(T45) 37克 切碎榛子仁 制作: 1、将糖粉、面粉和榛子粉分别过筛,打发蛋白并缓慢加入转化糖浆打发成蛋白霜。轻轻拌入混合的糖粉、面粉和榛子粉。 2、铺上一层榛子酥脆粒。铺在30cm×40cm的硅胶烤盘上,风炉170℃烘烤15分钟,出炉后静置降温。 酸樱桃果冻层 200克 樱桃果茸 100克 切碎的樱桃 70克 转化糖浆 20克 细砂糖 10克 NH果胶 5克 柠檬汁 35克 吉利丁液(1:6) 制作: 1、厚底平底锅中加热果茸、樱桃和转化糖浆。拌入提前混合在一起的NH果胶和砂糖,加入柠檬汁混合搅拌并煮沸。 2、加入吉利丁液拌融,倒入硅胶模具(Silikomart® 'globe')内,冷冻。 巧克力慕斯 116克 牛奶 135克 35%淡奶油#1(液态) 135克 葡萄糖浆 270克 66%黑巧克力 54克 吉利丁液 351克 35%淡奶油#2(打发) 制作: 1、厚底平底锅内将牛奶、奶油和葡萄糖浆煮沸,倒入巧克力中并加入滨水泡软并融化的吉利丁,均质乳化拌匀。 2、降温至30℃加入轻度打发的淡奶油,用胶刮刀轻轻翻拌均匀,装入裱花袋。 酒红色镜面淋面 125克 水 300克 细砂糖 300克 葡萄糖浆 200克 炼乳 20克 吉利丁粉(200Bloom) 120克 水(用于溶吉利丁粉) 300克 黑巧克力(不要怀疑,确定是“黑”) 适量 红色(脂溶性) 适量 白色(脂溶性) 制作: 1、将20克吉利丁粉与120克水B混合拌融。 2、厚底平底锅汇总将150克水、砂糖和葡萄糖浆加热煮至103℃,加入炼乳和吉利丁拌匀,倒在巧克力上,加入色粉,用手持均质搅拌机搅拌乳化,过滤。 3、冷藏隔夜,使用前回温至35℃. ※注A:使用前回温至35℃,不要低于35℃,这个温度是淋面最容易附挂在蛋糕表面的。 ※注B:被淋面的慕斯温度应该在 -20℃,不要过低,否则脱模后会导致其表面温度急剧提升而影响效果,也不要过高,否则表面变软无法淋出漂亮的淋面效果。 ※注C:淋面使用之前最好再均质乳化搅拌2分钟,这样得到的淋面效果会非常光亮。 组装完成(倒置组装方式) 1、模具挤入巧克力慕斯,放入樱桃夹心冻,再继续慕斯,最后用巧克力达克瓦兹酥脆封底,冷冻至少4小时至完全冻结。 2、脱模,淋面,放在香草沙布列上,装饰巧克力麻花辫(淘宝搜藤条、麻花、麻绳翻糖模具可查阅)、心形巧克力、扇叶巧克力和绿植完成。
Sensation by Cécile Farkas Moritel recipe for 12 cakes Pavoni® mold 'Natural Minion' Ref PX4307 Sweet vanilla dough 250g flour 175g butter 95g icing sugar 30g almond powder 50g whole eggs 1g vanilla powder 2g red soluble food coloring In a mixing bowl with paddle attachment, work the softened butter and flour until the mixture is crumbly. Stir in the icing sugar, almond powder, eggs, vanilla powder and food coloring. Mix without working the dough too much and spread the dough of about 2.5mm thick between 2 Silpat® baking sheets. Keep in the refrigerator for 2 hours. Cut discs of 5cm in diameter. Place them on a canvas Fiberpain®. Bake in a ventilated oven at 160℃ for 20 min. Set aside. Tip: ※ Be very careful of the elasticity of the dough for it does not shrink when cooked. Chocolate streusel 150g flour T55 1g baking powder 1g salt 30g cocoa powder 165g almond powder 165g brown sugar 165g butter In a electric mixer fitted with the paddle attachment, mix everything until obtaining a dough. Spread between two baking sheets. Leave to set in the freezer for one hour. Cut 3 cm discs in diameter and bake at 165℃ on a baking Silpain® silicone sheet for 12 min. Set aside. Hazelnut dacquoise 90g egg whites 90g inverted sugar 23g icing sugar 75g roasted hazelnut powder 23g flour T45 37g crushed hazelnuts Sift the icing sugar ,flour and hazelnut powder. Whip egg whites and gradually add the inverted sguar. Pour gradually the icing sugar, flour , hazelnut powder mixture. Sprinkle with crushed hazelnuts. Spread the biscuit onto half of a 30x40cm Silpat® baking sheet. Bake for about 15 minutes at 170℃ in a convection oven. Remove from oven and transfer onto a wire rack. Store fro assembly. Tip: ※ Pipe the dacquoise (by letting it drop onto the tray) with N°12 piping tip, as this will give proper thickness of the sponge. Sour cherry confit 200g cherry puree 100g chopped cherries 70g inverted sugar 20g caster sugar 10g NH pectin 5g lemon juice 35g of gelatin mass (1:6) In a saucepan heat the cherry puree, chopped cherries and inverted sugar. Stir in the caster sugar and NH pectin as well as the lemon juice and boil it all. Add the gelatin mass and mix. Pour the mixture into Silikomart® 'globe' molds. Place in the freezer. Chocolate mousse cream 116g milk 135g 35%-fat liquid cream 135g glucose syrup 270g dark chocolate 66% 54g gelatin 351g 35%-fat whipped cream In a saucepan boil milk, cream and glucose. Pour over the chocolate and the previously melted gelatin. Cool to 30℃ before folding in lightly whipped cream with a rubber spatula. Place into pastry bag fitted with a tip. Set aside for assembly. Red glaze 125g water 300g caster sugar 300g glucose syrup 200g condensed milk 20g powdered gelatin 200 bloom 120g water (for gelatin) 300g dark chocolate coating q.s red fat-soluble food coloring q.s white fat-soluble food coloring Hydrate the gelatin with 120g water. Bring water, sugar and glucose to a boil at 103℃. Pour on the condensed milk and the dydrated gelatin. Pour the mixture over the chocolate coating. Add the colorings. Blend the whole using a hand mixer and pass through a china cap stainer. Refrigerate overnight. Before applying, heat up the glaze to 35℃. Tips : ※ Before applying on pastries: heat up the glazing to 35℃. Not warmer-not below 35℃. This temperature gives the glazing the ideal viscosity to be applied easily and evenly. Always apply on deep frozen pastries at -20℃. Never below, to avoid a thermal shock. Never above, to avoid the patries to melt applying the glazing. ※ Mix for at least 2 minutes to emulsify the fat. This will make the glaze shine. Assembly and decoration Plan for an upside-down assembly. In the silicone molds, pipe some chocolate mousse, lay the cherry inset, then another layer of mousse. Finish with the hazelnut dacquoise and the chocolate streusel. Store in the freezer for at least 4 hours. Unmold, proceed with the glaze and place on the vanilla dough. Decorate with a plastic chocolate braid and a chocolate heart shape.
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