↑点击"世界烘焙配方"关注cription-url="https://mmbiz.qpic.cn/mmbiz_jpg/PR7JPt3C5zawKVqAvnVjgkJkKicO3wLSfvxkngAAoDWUqJLBBmuPX3tz9EErvItMfV2IGR6HnCYhZnibRA6KM6Ww/0?wx_fmt.jpeg" data-cropselx1="0" data-cropselx2="578" data-cropsely1="0" data-cropsely2="636" data-ratio="0.5806783144912642" data-s="300,640" src="http://www.yinpinjie.com/file/upload/202211/15/131055521.png" data-type="png" data-w="973" >今日配方来自法国女神Cécile Farkas Moritel（下图），著名的唯美实用派chef！hyr4☜今日配方下载提取码每天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。暗月女神LUNEBy Cécile Farkas Moritel配方量：2个榛子海绵蛋糕【671克】 75 克……全蛋 75 克……蛋黄 40 克……面粉115 克……糖粉120 克……榛子粉 1 个……香草荚200 克……蛋白 45 克……细砂糖步骤：1、将全蛋、蛋黄和全部粉类（面粉、糖粉、榛子粉）以及香草籽放入搅拌缸中，打发约5分钟。2、同时，将蛋白打发并分次加入细砂糖。3、将“步骤2”的蛋白霜取1/3左右加入到“步骤1”的面糊中用胶刮刀轻轻拌匀，再将剩余的蛋白霜加入拌匀。4、最后将面糊倒入铺垫烘焙垫的小烤盘中（40x30CM，如果大量制作则可以直接用常规尺寸烤盘），抹平整。5、放入预热至200℃的风炉中烘烤约7至8分钟。6、出炉后放在晾晒网上静置冷却，冷却后裁切为2片直径16CM的圆形。榛子饼干底【360克】90 克……黄油90 克……烤熟的榛子粉90 克……面粉90 克……棕色砂糖/赤砂糖步骤：1、将全部材料放入搅拌缸中用扁桨/叶桨搅打至形成面团状。2、将面团放在两张透明PET塑料片之间擀压至3毫米厚度，冷冻1小时。3、裁切为直径16CM的圆片。4、放在透气网孔硅胶烤垫上，入风炉以170℃烘烤约15分钟，出炉后静置冷却待用。原味可可奶油【406克】 43 克……可可角/可可豆碎241 克……35%稀奶油 51 克……蛋黄 51 克……细砂糖 20 克……吉利丁冻（1:6）步骤：1、将可可角（可可豆碎/cocoa nibs）以150℃烘烤约10分钟。2、将之放入加热的稀奶油中闷浸，静置隔夜，使奶油充分入味。3、次日，加热至40℃后过滤，并用额外的稀奶油将重量补足至241克。4、然后将之与蛋黄、细砂糖制成英式奶酱，再将吉利丁冻加入拌融。5、倒入直径16CM的夹心模具内，冷冻待用。香草甘纳许【377克】 74 克……35%稀奶油A 1 个……香草荚 14 克……葡萄糖浆 14 克……转化糖浆120 克……白巧克力154 克……35%稀奶油B步骤：1、将74克稀奶油与剖开刮籽的香草荚一起加热。2、将葡萄糖浆和转化糖浆加入，继续加热煮沸。3、倒在提前融化的白巧克力中，充分搅拌至细腻。4、再将154克冷藏液态稀奶油加入搅拌乳化，冷藏隔夜。5、次日使用时打发后挤在冷冻的“原味可可奶油”上，继续冷冻。黑巧克力慕斯【1329克】283 克……全脂牛奶 73 克……吉利丁冻（1:6）354 克……70%黑巧克力619 克……35%稀奶油步骤：1、将牛奶加热后放入吉利丁冻拌融，然后倒在黑巧克力上。2、充分搅拌乳化后，降温至35至40℃，将打发的稀奶油加入轻轻拌匀，立刻使用。黑色镜面淋面【1390克】150 克……水A300 克……细砂糖300 克……葡萄糖浆200 克……炼乳 20 克……吉利丁粉120 克……水B300 克……白巧克力适量克……黑色脂溶性色粉步骤：1、将20克吉利丁粉溶于120克冷水中，静置约15-20分钟至形成果冻状。2、将150克水、细砂糖、葡萄糖浆和色粉一起加入煮沸至103℃。3、加入炼乳和“步骤1”的吉利丁冻拌匀。4、倒在巧克力上，用搅拌棒/手持均质机充分搅拌乳化后，保鲜膜贴面覆盖冷藏隔夜。5、次日，使用前回温至32℃。※注：淋面的最佳使用温度为32℃，应加热至不低于35℃，此温度时其最有最佳的粘稠度，最易均匀分布；同时，被淋面的慕斯温度最佳状态是零下20℃，过低则导致淋面容易凝结成块，过高则容易被淋面融化。组装与装饰1、如下以倒置方式组装。2、模具底部挤入一层“黑巧克力慕斯”，放入作为夹层的冷冻的“原味可可奶油/香草甘纳许”。3、继续挤入“黑巧克力慕斯”，盖上“榛子海绵蛋糕/榛子饼干底”封底，抹平，冷冻。4、将剩余的“黑巧克力慕斯”挤入螺纹形模具内（Pavoni® Spiral molds），冷冻。5、将“黑色镜面淋面”淋在冷冻脱模的慕斯表面。6、将冷冻脱模的螺纹形慕斯表面喷黑色巧克力喷砂。7、最后按图或按自己喜好装饰。喜欢原汁原味继续CHEF的法语版hyr4☜今日配方下载提取码每天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。LUNEBy Cécile Farkas Moritelfor 2 entremetsSOFT HAZELNUT SPonGE CAKE 75 g whole eggs 75 g egg yolks 40 g flour115 g icing sugar120 g hazelnut powder 1 u vanilla bean200 g egg whites 45 g caster sugarprocedure:1.Pour eggs and egg yolks into a beater bowl and add the powders and seeds of the vanilla pod. whip for about 5 minutes.2.Aside, whip the whites and then gradually add sugar (the texture must be frothy).3.Take 1/3 of the whites, add them to the first mixture, mix gently with a Maryse and then add the rest of the whites.4.Spread on a 40 x 30 cm baking tray lined with Silpat® canvas.5.Bake at 200°C in ventilated oven for 7 to 8 minutes.6.once out of the oven, place the biscuit over a cooling rack. Set aside for assembly. Cut out 2 discs 16 cm in diameter.SHORTBREAD90 g butter90 g roasted hazelnut powder90 g flour90 g brown sugarprocedure:1.In an electric mixer fitted with the paddle attachment, mix everything until obtaining a dough.2.Spread between 2 guitar sheets of 3 millimeters thick and store in the freezer for one hour.3.Cut discs 16 cm in diameter.4.Place on Fiberpain® and bake in ventilated oven at 170°C for about 15 minutes. Set aside finishing.NIBS INFUSION CREAM 43 g cocoa nibs241 g cream 35%-fat 51 g egg yolks 51 g caster sugar 20 g gelatin massprocedure:1.Roast cocoa nibs (baking 150°C for 10 min).2.Brew the hot cream with the cocoa nibs.Let infuse one night.3.Warm the cream with the cocoa nibs till 40°C. Strain. Refill to original weight with cream.4.Make a crème anglaise, thicken with gelatin and mix.5.Pour into the insert mold 16 cm in diameter. Set in the freezer for assembly.VANILLA GANACHE 74 g cream 35%-fat 1 u vanilla pod 14 g glucose syrup 14 g invert sugar120 g white chocolate154 g cream 35%-fatprocedure:1.Heat the 74g cream and brew the split and scraped vanilla pod.2.Add glucose and invert sugar and bring to a boil.3.Pour on the previously melted white chocolate and mix.4.Add the cold cream (154g) and mix.Store the preparation in the refrigerator the day before.5.Whisk and then pipe on the nibs infusion cream and set in the freezer.INTENSE DARK CHOCOLATE MOUSSE283 g whole milk 73 g gelatin mass354 g chocolate 70%619 g whipped cream 35%-fatprocedure:1.In a saucepan, heat the milk then pour it over the gelatin mass, and the black chocolate.2.Mix the whole, then when reaches 35-40°C, add the whipped cream. Use it immediately for assembly.BLACK MIRROR GLAZE150 g water300 g caster sugar300 g glucose syrup200 g condensed milk 20 g powdered gelatin «200 Bloom»120 g water300 g white coating chocolate qs g black fat-soluble powdered coloringprocedure:1.Hydrate the gelatin with the 120g water.2.Bring water, sugar, coloring and glucose to a boil at 103°C.3.Pour on the condensed milk and the hydrated gelatin.4.Pour the mixture over the chocolate coating.Blend the whole using a hand mixer and pass through a china cap strainer. Refrigerate overnight.5.Before applying, heat up the glaze to 32°C.※Before applying on pastries: heat up the glazing to 32°C. Not warmer – not below 35°C. This temperature gives the glazing the ideal viscosity to be applied easily and evenly. Always apply on deep frozen pastries at -20°C. Never below, to avoid a thermal shock. Never above, to avoid the pastries to melt while applying the glazing.ASSEMBLY AND FINISHING1.Plan for an upside down assembly:2.Spread the foam on the bottom of the ring, higher on the edges and lay the insert.3.Cover with foam and close with biscuit/ shortbread.Smooth and set in the freezer.4.Pipe the remaining foam in the Pavoni® Spiral molds and store in the freezer.5.Glaze the frozen cake with the mirror icing.6.Glaze the spiral decor with a velvet spray.7.Decorate at your leisure.表走开，看彩蛋哦~—▼传送门 · 戳下图·有配方▼—关注“世界烘焙配方”sjhbpf进入世界顶级烘焙殿堂！全球最新烘焙资料、最炫蛋糕图片、最时尚面包大师作品，全球名店产品展示，最详尽的配方食谱！点击阅读原文，传送至下载链接（百度云盘）转载请标注：转自微信公众号：世界烘焙配方戳一下在看嘛~你又不会怀孕！ 预览时标签不可点
↑点击"世界烘焙配方"关注
hyr4☜今日配方下载提取码
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。
配方量：2个榛子海绵蛋糕【671克】 75 克……全蛋 75 克……蛋黄 40 克……面粉115 克……糖粉120 克……榛子粉 1 个……香草荚200 克……蛋白 45 克……细砂糖步骤：1、将全蛋、蛋黄和全部粉类（面粉、糖粉、榛子粉）以及香草籽放入搅拌缸中，打发约5分钟。2、同时，将蛋白打发并分次加入细砂糖。3、将“步骤2”的蛋白霜取1/3左右加入到“步骤1”的面糊中用胶刮刀轻轻拌匀，再将剩余的蛋白霜加入拌匀。4、最后将面糊倒入铺垫烘焙垫的小烤盘中（40x30CM，如果大量制作则可以直接用常规尺寸烤盘），抹平整。5、放入预热至200℃的风炉中烘烤约7至8分钟。6、出炉后放在晾晒网上静置冷却，冷却后裁切为2片直径16CM的圆形。榛子饼干底【360克】90 克……黄油90 克……烤熟的榛子粉90 克……面粉90 克……棕色砂糖/赤砂糖步骤：1、将全部材料放入搅拌缸中用扁桨/叶桨搅打至形成面团状。2、将面团放在两张透明PET塑料片之间擀压至3毫米厚度，冷冻1小时。3、裁切为直径16CM的圆片。4、放在透气网孔硅胶烤垫上，入风炉以170℃烘烤约15分钟，出炉后静置冷却待用。原味可可奶油【406克】 43 克……可可角/可可豆碎241 克……35%稀奶油 51 克……蛋黄 51 克……细砂糖 20 克……吉利丁冻（1:6）步骤：1、将可可角（可可豆碎/cocoa nibs）以150℃烘烤约10分钟。2、将之放入加热的稀奶油中闷浸，静置隔夜，使奶油充分入味。3、次日，加热至40℃后过滤，并用额外的稀奶油将重量补足至241克。4、然后将之与蛋黄、细砂糖制成英式奶酱，再将吉利丁冻加入拌融。5、倒入直径16CM的夹心模具内，冷冻待用。香草甘纳许【377克】 74 克……35%稀奶油A 1 个……香草荚 14 克……葡萄糖浆 14 克……转化糖浆120 克……白巧克力154 克……35%稀奶油B步骤：1、将74克稀奶油与剖开刮籽的香草荚一起加热。2、将葡萄糖浆和转化糖浆加入，继续加热煮沸。3、倒在提前融化的白巧克力中，充分搅拌至细腻。4、再将154克冷藏液态稀奶油加入搅拌乳化，冷藏隔夜。5、次日使用时打发后挤在冷冻的“原味可可奶油”上，继续冷冻。黑巧克力慕斯【1329克】283 克……全脂牛奶 73 克……吉利丁冻（1:6）354 克……70%黑巧克力619 克……35%稀奶油步骤：1、将牛奶加热后放入吉利丁冻拌融，然后倒在黑巧克力上。2、充分搅拌乳化后，降温至35至40℃，将打发的稀奶油加入轻轻拌匀，立刻使用。黑色镜面淋面【1390克】150 克……水A300 克……细砂糖300 克……葡萄糖浆200 克……炼乳 20 克……吉利丁粉120 克……水B300 克……白巧克力适量克……黑色脂溶性色粉步骤：1、将20克吉利丁粉溶于120克冷水中，静置约15-20分钟至形成果冻状。2、将150克水、细砂糖、葡萄糖浆和色粉一起加入煮沸至103℃。3、加入炼乳和“步骤1”的吉利丁冻拌匀。4、倒在巧克力上，用搅拌棒/手持均质机充分搅拌乳化后，保鲜膜贴面覆盖冷藏隔夜。5、次日，使用前回温至32℃。※注：淋面的最佳使用温度为32℃，应加热至不低于35℃，此温度时其最有最佳的粘稠度，最易均匀分布；同时，被淋面的慕斯温度最佳状态是零下20℃，过低则导致淋面容易凝结成块，过高则容易被淋面融化。组装与装饰1、如下以倒置方式组装。2、模具底部挤入一层“黑巧克力慕斯”，放入作为夹层的冷冻的“原味可可奶油/香草甘纳许”。3、继续挤入“黑巧克力慕斯”，盖上“榛子海绵蛋糕/榛子饼干底”封底，抹平，冷冻。4、将剩余的“黑巧克力慕斯”挤入螺纹形模具内（Pavoni® Spiral molds），冷冻。5、将“黑色镜面淋面”淋在冷冻脱模的慕斯表面。6、将冷冻脱模的螺纹形慕斯表面喷黑色巧克力喷砂。7、最后按图或按自己喜好装饰。
hyr4☜今日配方下载提取码
for 2 entremetsSOFT HAZELNUT SPonGE CAKE 75 g whole eggs 75 g egg yolks 40 g flour115 g icing sugar120 g hazelnut powder 1 u vanilla bean200 g egg whites 45 g caster sugarprocedure:1.Pour eggs and egg yolks into a beater bowl and add the powders and seeds of the vanilla pod. whip for about 5 minutes.2.Aside, whip the whites and then gradually add sugar (the texture must be frothy).3.Take 1/3 of the whites, add them to the first mixture, mix gently with a Maryse and then add the rest of the whites.4.Spread on a 40 x 30 cm baking tray lined with Silpat® canvas.5.Bake at 200°C in ventilated oven for 7 to 8 minutes.6.once out of the oven, place the biscuit over a cooling rack. Set aside for assembly. Cut out 2 discs 16 cm in diameter.SHORTBREAD90 g butter90 g roasted hazelnut powder90 g flour90 g brown sugarprocedure:1.In an electric mixer fitted with the paddle attachment, mix everything until obtaining a dough.2.Spread between 2 guitar sheets of 3 millimeters thick and store in the freezer for one hour.3.Cut discs 16 cm in diameter.4.Place on Fiberpain® and bake in ventilated oven at 170°C for about 15 minutes. Set aside finishing.NIBS INFUSION CREAM 43 g cocoa nibs241 g cream 35%-fat 51 g egg yolks 51 g caster sugar 20 g gelatin massprocedure:1.Roast cocoa nibs (baking 150°C for 10 min).2.Brew the hot cream with the cocoa nibs.Let infuse one night.3.Warm the cream with the cocoa nibs till 40°C. Strain. Refill to original weight with cream.4.Make a crème anglaise, thicken with gelatin and mix.5.Pour into the insert mold 16 cm in diameter. Set in the freezer for assembly.VANILLA GANACHE 74 g cream 35%-fat 1 u vanilla pod 14 g glucose syrup 14 g invert sugar120 g white chocolate154 g cream 35%-fatprocedure:1.Heat the 74g cream and brew the split and scraped vanilla pod.2.Add glucose and invert sugar and bring to a boil.3.Pour on the previously melted white chocolate and mix.4.Add the cold cream (154g) and mix.Store the preparation in the refrigerator the day before.5.Whisk and then pipe on the nibs infusion cream and set in the freezer.INTENSE DARK CHOCOLATE MOUSSE283 g whole milk 73 g gelatin mass354 g chocolate 70%619 g whipped cream 35%-fatprocedure:1.In a saucepan, heat the milk then pour it over the gelatin mass, and the black chocolate.2.Mix the whole, then when reaches 35-40°C, add the whipped cream. Use it immediately for assembly.BLACK MIRROR GLAZE150 g water300 g caster sugar300 g glucose syrup200 g condensed milk 20 g powdered gelatin «200 Bloom»120 g water300 g white coating chocolate qs g black fat-soluble powdered coloringprocedure:1.Hydrate the gelatin with the 120g water.2.Bring water, sugar, coloring and glucose to a boil at 103°C.3.Pour on the condensed milk and the hydrated gelatin.4.Pour the mixture over the chocolate coating.Blend the whole using a hand mixer and pass through a china cap strainer. Refrigerate overnight.5.Before applying, heat up the glaze to 32°C.※Before applying on pastries: heat up the glazing to 32°C. Not warmer – not below 35°C. This temperature gives the glazing the ideal viscosity to be applied easily and evenly. Always apply on deep frozen pastries at -20°C. Never below, to avoid a thermal shock. Never above, to avoid the pastries to melt while applying the glazing.ASSEMBLY AND FINISHING1.Plan for an upside down assembly:2.Spread the foam on the bottom of the ring, higher on the edges and lay the insert.3.Cover with foam and close with biscuit/ shortbread.Smooth and set in the freezer.4.Pipe the remaining foam in the Pavoni® Spiral molds and store in the freezer.5.Glaze the frozen cake with the mirror icing.6.Glaze the spiral decor with a velvet spray.7.Decorate at your leisure.
—▼传送门 · 戳下图·有配方▼—
关注“世界烘焙配方”sjhbpf进入世界顶级烘焙殿堂！全球最新烘焙资料、最炫蛋糕图片、最时尚面包大师作品，全球名店产品展示，最详尽的配方食谱！
点击阅读原文，传送至下载链接（百度云盘）转载请标注：转自微信公众号：世界烘焙配方戳一下在看嘛
~你又不会怀孕！ 预览时标签不可点
