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![](http://image109.360doc.com/DownloadImg/2020/12/1120/209634201_2_20201211084721244.png) 世界磅蛋糕大神——Nicolas Bernardé(下图)作品,风味绝佳:无花果&豆蔻,操作极易:无花果果酱&豆蔻蛋糕!
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(图中为Nicolas Bernardé的《INVITATION》)
每天20:30更新,每篇文末左下角“阅读原文”点击进入均可下载当日配方、视频或图片文件,省去大家自己复制黏贴的麻烦,配方文件无任何水印设置;“提取码”因近日度娘抽风搞怪,暂不提供无码下载服务,只能按她的规矩来,所以下载之前先把这个“提取码”复制一下~另外,部分地区可能因为某些不可抗原因导致无法直接点击阅读原文,可以在文末的【置顶留言】中找到链接和提取码。 无花果豆蔻旅行蛋糕 FIG AND CARDAMOM By Nicolas Bernardé ![](http://image109.360doc.com/DownloadImg/2020/12/1120/209634201_6_20201211084721462)
无花果豆蔻果酱【克】 575 克……鲜无花果 2 个……豆蔻 8 克……NH果胶 60 克……细砂糖 50 克……葡萄糖浆 25 克……转化糖浆(或洋槐蜜) 制作: 1、将鲜无花果切瓣,与豆蔻一起放入厚底平底锅中。 2、将细砂糖与NH果胶粉拌匀后倒入“步骤1”的锅中,整体煮沸,再将加热过的葡萄糖浆和转化糖浆加入。 3、继续煮沸几分钟后,将此果酱倒入量杯中用保鲜膜贴面覆盖(注意不要有气泡),冷藏隔夜。 4、使用时,冷藏取出,取出豆蔻,搅打后使用。 豆蔻蛋糕【克】 200 克……全蛋 200 克……生杏仁膏 65 克……澄清黄油* 2 克……细盐 3 个……豆蔻 40 克……T55面粉(或中筋面粉) 3 克……泡打粉 75 克……蛋白 1 克……塔塔粉(或白醋) 25 克……细砂糖 制作: 1、将全蛋与杏仁膏一起放入搅拌缸内混合,将搅拌缸放在55℃的水浴上加热,当全蛋与杏仁膏温度达到55℃时,将搅拌缸从水浴上移开。用球桨将之打发并彻底降温。将面糊均分为两份,分别放入两个搅拌缸中。 2、将黄油、细盐和豆蔻混合加热至50℃,静置闷浸几分钟后,过滤后与“步骤1”一半的面糊混合拌匀。 3、将面粉和泡打粉混合过筛后加入到剩余的另一半面糊中拌匀。 4、将蛋白与塔塔粉打发,缓慢加入细砂糖搅打至尖峰挺立。 5、最后将三者混合拌匀,倒入烤盘上的10x30cm的模具框内,表面覆盖一张烘焙纸。 6、入烤箱以180℃烘烤10分钟,降温至160℃再继续烤25分钟。 组装方法 1、蛋糕冷却后,均匀裁切为3个长条形,将搅打后的“无花果豆蔻果酱”用抹刀涂抹在其中两片蛋糕上。 2、将两片蛋糕叠放在一起,然后把第三片蛋糕放在最上方,轻压平整。 3、最后顶部的蛋糕上也涂抹一层“无花果豆蔻果酱”,冷冻至少30分钟。 4、冷冻取出,均匀裁切为两个蛋糕,装饰以鲜切瓣无花果和巧克力片。 ![](http://image109.360doc.com/DownloadImg/2020/12/1120/209634201_7_20201211084721681)
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每天20:30更新,每篇文末左下角“阅读原文”点击进入均可下载当日配方、视频或图片文件,省去大家自己复制黏贴的麻烦,配方文件无任何水印设置;“提取码”因近日度娘抽风搞怪,暂不提供无码下载服务,只能按她的规矩来,所以下载之前先把这个“提取码”复制一下~另外,部分地区可能因为某些不可抗原因导致无法直接点击阅读原文,可以在文末的【置顶留言】中找到链接和提取码。 FIG AND CARDAMOM CAKISSIME® ![](http://pubimage.360doc.com/wz/default.gif) FOR THE FIG AND CARDAMOM COMPOTE 25 g trimoline (or acacia honey)1/ Cut the figs into pieces and place in a saucepan with the cardamom pods.2/ Mix the caster sugar and pectin NH together and add to the pan. Bring everything to the boil. Incorporate the (warmed) glucose syrup and trimoline. 3/ Boil for a short time. Put the compote into a container and cover tightly with cling film, leaving no air gaps. Set aside in the refrigerator. 4/ When you come to use it, remove the cardamom pods and mix well.FOR THE CARDAMOM PAIN DE GÊNES BISCUIT200 g uncooked almond paste 1 g cream of tartar (or white vinegar) 1/ Mix the eggs and almond paste together in a stand mixer bowl. Heat in a bain-marie to 55 °C.Once the mixture has reached 55 °C, remove the bowl from the bain-marie. Use the whisk to whip up the mixture until it forms a ribbon when the mixture is raised slightly until it is completely cooled. Divide the mixture equally between two mixing bowls.2/ Heat the butter with the fine salt and cardamom pods until it reaches a temperature of about 50 °. Leave to infuse for a few minutes.Pass it through a conical strainer and incorporate with half of the whipped mixture. 3/ Sift the flour and baking powder and add to the other half of the mixture. 4/ Whisk the egg whites with the cream of tartar until stiff, adding the caster sugar gradually until peaks form. 5/ Fold everything gently together. Turn the preparation into a 10 cm × 30 cm frame placed on a baking sheet covered with baking parchment. 6/ Bake for 10 minutes at 180 °C, then 25 minutes at 160 °C.1/ Once the biscuit has cooled, cut it into three identical rectangles.Using an angled spatula, spread a layer of fig and cardamom compote over two of the three biscuits. 2/ Place these biscuits one on top of the other, then finish with the last biscuit rectangle. 3/ Cover with a final layer of compote. Leave to solidify for at least 30 minutes in the freezer. 4/ Using a serrated knife, cut into 2 cakes. Decorate the cakes with fig quarters.1/ Temper the white chocolate. Fill a piping bag with white chocolate, but without a nozzle. 2/ Turn a baking tray upside-down and place a sheet of acetate on it.In a bowl, mix together the cocoa butter and colours. 3/ Use a brush to apply the coloured cocoa butter to the acetate, then a dusting of gold powder. 4/ Pipe quantities of the chocolate onto the tray and make sure they are spaced well apart. 5/ Tap the tray to form the chocolate into discs. Leave to solidify at 18 °C.![](http://pubimage.360doc.com/wz/default.gif)
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