↑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="1.5009380863039399" data-s="300,640" src="http://www.yinpinjie.com/file/upload/202211/17/111011101.jpeg" data-type="jpeg" data-w="533" >闪电泡芙店Вспышка的chef Aleksandr Donskov做了一款“米其林”LOGO形的闪电泡芙，在烘焙杂志《SOGOOD》的第27期中有收录。niiq☜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。“米其林”闪电泡芙NonSTANDARD "MICHELIN" ÉCLAIRBy Aleksandr Donskov泡芙【1499克】217 克……牛奶（乳脂含量2.5%）303 克……纯净水212 克……黄油（乳脂含量82.5%）277 克……低筋面粉472 克……全蛋液 6 克……细砂糖 7 克……盐（喜马拉雅粉色岩盐） 5 克……玉米糖浆制作：1、将水、黄油、盐、砂糖、牛奶和糖浆放入厚底平底锅中，加热煮沸，然后将面粉加入搅拌至顺滑。2、直至锅底出现白色薄膜状态，离火，倒入搅拌缸中。3、用扁桨/叶桨/K桨搅打约30秒，使面糊适当降温。4、分次加入全蛋液（每次约120-150克），每次都要搅拌吸收后在加入下一次，最后的蛋液加入后搅拌30秒再进行下一步骤。5、将泡芙面糊装入裱花袋，用直径1.3CM的星形花嘴挤入水滴形金属模具至一半高度（模具内要衬入一层透气网孔硅胶烤垫，烘烤后才会有表面的纹理效果）。6、入风炉烤箱以176℃、2档风速烘烤46分钟左右，或者平炉上火174℃/下火160℃烘烤约62分钟。拿破仑卡仕达【729克】325 克……牛奶（乳脂含量3.2%） 84 克……蛋黄118 克……细砂糖（白糖） 12 克……玉米淀粉184 克……黄油（乳脂含量82.5%） 6 克……吉利丁片制作：1、将吉利丁片浸入冰水中泡软。2、将蛋黄、细砂糖和玉米淀粉在盆中搅拌至顺滑。3、将牛奶在厚底平底锅中加热至40℃，然后将其一部分冲入到“步骤2”的蛋糊中拌匀后再全部倒回锅中，保持搅拌煮沸至浓稠。4、当卡仕达沸腾时离火，将泡软的吉利丁加入拌融后用保鲜膜贴面覆盖，静置降温至40℃。5、当温度降至40℃时，将室温软化的黄油加入搅拌至顺滑。6、保鲜膜密封冷藏15小时或隔夜。7、使用前将冷藏的“步骤6”的卡仕达放入搅拌缸中搅打5至6分钟。巧克力卡仕达【647克】274 克……牛奶（乳脂含量3.2%）100 克……稀奶油（乳脂含量34%） 51 克……蛋黄 14 克……蔗糖 84 克……黑巧克力（可可含量55%） 90 克……黑巧克力（可可含量64%） 34 克……黄油（乳脂含量82.5%）制作：1、将蛋黄、细砂糖和玉米淀粉在盆中搅拌至顺滑。2、将牛奶在厚底平底锅中加热至40℃，然后将其一部分冲入到“步骤2”的蛋糊中拌匀后再全部倒回锅中，保持搅拌煮沸至浓稠。3、当卡仕达沸腾时离火，倒在巧克力上并持续搅拌至顺滑。4、将室温软化的黄油加入搅拌至顺滑。5、保鲜膜密封冷藏12小时或隔夜。6、使用前将冷藏的“步骤5”的巧克力卡仕达放入搅拌缸中搅打2至3分钟。碧根果酱【237克】116 克……水 91 克……碧根果帕林内（焦糖山核桃） 28 克……碧根果/山核桃（切碎） 2 克……黄原胶制作：1、将全部材料放入厚底平底锅中拌匀，煮沸，持续搅拌至顺滑。2、冷藏4小时使其降温。3、冷藏后装入裱花袋内使用。红丝绒巧克力【208克】200 克……白巧克力（可可含量34%） 8 克……罂粟红食用色素制作：1、将巧克力融化至44℃，加入色素调温使用。红丝绒喷砂【205克】200 克……可可脂 5 克……罂粟红食用色素制作：1、将可可脂融化至37℃，加入色素拌匀，装入巧克力喷枪使用。红酒色喷淋液【244克】200 克……镜面果胶 40 克……水 4 克……勃艮第红色素（红酒色）制作：1、全部材料倒入厚底平底锅中拌匀并煮沸，装入喷枪喷在冷却的巧克力上使之表面呈毛茸茸的效果。制作：1、先将“拿破仑卡仕达”和“巧克力卡仕达”简单搅拌至呈大理石花纹状。2、装入裱花袋逐个挤入水滴形泡芙内，剩余些空间再将“碧根果酱”逐个挤入。3、两种规格的水滴形模具内喷“红丝绒喷砂”，注入调温的“红丝绒巧克力”，其中一部分喷“红丝绒喷砂”，另一部分喷“红酒色喷淋液”使之呈粗粒斑点效果。4、结晶后，将之按图方式分别装饰在水滴形泡芙上，米其林logo就搞定啦！喜欢原汁原味继续CHEF的法语版niiq☜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。NONSTANDARD"MICHELIN" ÉCLAIRBy Aleksandr DonskovCHOUX PASTRY217 g milk, 2.5% fat303 g filtered water212 g butter, 82.5% fat277 g wheat flour, type OO472 g egg 6 g sugar 7 g Himalayan pink salt 5 g corn syrupProcess:1.Put the water, butter, salt, sugar, milk and syrup in a pot. Bring to a boil, place the flour in and start stirring it until smooth.2.Keep the pot over the heat until a white crust appears on the bottom.Then remove from the heat and place everything in a bowl.3.Use the paddle attachment in a stand mixer. Beat on low speed for 30 seconds.4.Add the eggs gradually, 120 to 150 g at a time. Stir well after each addition and for an additional 30 seconds after the last one.5.Transfer the dough to a pastry bag fitted with a 1.3=cm starred tip. Pipe up to half the pastry mold.6.Use the oven in reverse mode, speed 2, 176℃ for 46 minutes (non-standard éclair shape).To bake in a standard form, use an electric oven, bottom heat 160℃, top 174℃ for 62 minutes.NAPOLEON CUSTARD325 g milk, 3.2% fat 84 g egg yolk118 g white sugar 12 g cornstarch184 g butter, 82.5% fat 6 g gelatin sheetsProcess:1.Soak the gelatin in cold water.2.Stir the egg yolks, sugar and starch in a bowl until smooth.3.Heat the milk in a pot to 40℃, mix part into the egg yolks and place them back in the pot. Bring to a boil and cook until it thickens.4.Remove from the heat when the custard starts boiling. Add the drained gelatin and leave it to cool down to 40℃ covered with plastic wrap.5.Mix the room-temperature butter into the custard at 40℃ and blend until smooth.6.Reserve in the refrigerator for 15 hours to set.7.Place the already cooled custard in the bowl of a stand mixer and whip for 5 to 6 minutes.CHOCOLATE CUSTARD274 g milk, 3.2% fat100 g cream, 34% fat 51 g egg yolk 14 g cane sugar 84 g chocolate, 55% cocoa 90 g chocolate, 64% cocoa 34 g butter, 82.5% fatProcess:1.Stir the egg yolks, sugar and starch in a bowl until smooth.2.Heat the milk in a pot to 40℃, mix, part into the egg yolks and place them back in the pot. Bring to a boil and cook until it thickness.3.Remove from the heat when the custard starts boiling. Pour over the chocolates and stir until smooth.4.Mix the butter into the custard and blend until smooth.5.Reserve in the refrigerator for 12 hours to set.6.Place the already cooled custard in the bowl of a stand mixer and whip for 2 to 3 minutes.PECAN SAUCE116 g water 91 g pecan praliné 28 g pecan, ground 2 g xanthan gumProcess:1.Mix all the ingredients in a pot and bring to a boil.Blend until smooth.2.Reserve in the refrigerator for 4 hours to cool down and set.3.once cooled, transfer to a pastry bag and use.CHOCOLATE DÉCOR200 g white chocolate, 34% cocoa 8 g poppy red food coloringProcess:1.Melt the chocolate to 44℃,add the food coloring and temper until ready.RED VELVET200 g cocoa butter 5 g poppy red food coloringProcess:1.Melt the cocoa butter to 37℃, add the food coloring and spray once cooled.RED NEUTRAL GLAZE200 g neutral gel 40 g water 4 g burgundy food coloringProcess:1.Mix all the ingredients in a pot, bring to a boil and then spray the cocoa butter over the chocolate to give a velvet effect.ASSEMBLY1.Before filling the élcair, combine both types of custard in a marbled shape.2.Then fill the éclair with the mixed custard and fill the rest with pecan sauce.3.Prepare the chocolate décor. Spray one part of the chocolate molds with velvet spray and then with neutral gel until it resembles orange peel.4.once the chocolate layers are ready, arrange them one by one as shown in the picture.In the end you will have a Michelin star.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
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niiq☜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。
niiq☜今日配方下载提取码
CHOUX PASTRY217 g milk, 2.5% fat303 g filtered water212 g butter, 82.5% fat277 g wheat flour, type OO472 g egg 6 g sugar 7 g Himalayan pink salt 5 g corn syrupProcess:1.Put the water, butter, salt, sugar, milk and syrup in a pot. Bring to a boil, place the flour in and start stirring it until smooth.2.Keep the pot over the heat until a white crust appears on the bottom.Then remove from the heat and place everything in a bowl.3.Use the paddle attachment in a stand mixer. Beat on low speed for 30 seconds.4.Add the eggs gradually, 120 to 150 g at a time. Stir well after each addition and for an additional 30 seconds after the last one.5.Transfer the dough to a pastry bag fitted with a 1.3=cm starred tip. Pipe up to half the pastry mold.6.Use the oven in reverse mode, speed 2, 176℃ for 46 minutes (non-standard éclair shape).To bake in a standard form, use an electric oven, bottom heat 160℃, top 174℃ for 62 minutes.NAPOLEON CUSTARD325 g milk, 3.2% fat 84 g egg yolk118 g white sugar 12 g cornstarch184 g butter, 82.5% fat 6 g gelatin sheetsProcess:1.Soak the gelatin in cold water.2.Stir the egg yolks, sugar and starch in a bowl until smooth.3.Heat the milk in a pot to 40℃, mix part into the egg yolks and place them back in the pot. Bring to a boil and cook until it thickens.4.Remove from the heat when the custard starts boiling. Add the drained gelatin and leave it to cool down to 40℃ covered with plastic wrap.5.Mix the room-temperature butter into the custard at 40℃ and blend until smooth.6.Reserve in the refrigerator for 15 hours to set.7.Place the already cooled custard in the bowl of a stand mixer and whip for 5 to 6 minutes.CHOCOLATE CUSTARD274 g milk, 3.2% fat100 g cream, 34% fat 51 g egg yolk 14 g cane sugar 84 g chocolate, 55% cocoa 90 g chocolate, 64% cocoa 34 g butter, 82.5% fatProcess:1.Stir the egg yolks, sugar and starch in a bowl until smooth.2.Heat the milk in a pot to 40℃, mix, part into the egg yolks and place them back in the pot. Bring to a boil and cook until it thickness.3.Remove from the heat when the custard starts boiling. Pour over the chocolates and stir until smooth.4.Mix the butter into the custard and blend until smooth.5.Reserve in the refrigerator for 12 hours to set.6.Place the already cooled custard in the bowl of a stand mixer and whip for 2 to 3 minutes.PECAN SAUCE116 g water 91 g pecan praliné 28 g pecan, ground 2 g xanthan gumProcess:1.Mix all the ingredients in a pot and bring to a boil.Blend until smooth.2.Reserve in the refrigerator for 4 hours to cool down and set.3.once cooled, transfer to a pastry bag and use.CHOCOLATE DÉCOR200 g white chocolate, 34% cocoa 8 g poppy red food coloringProcess:1.Melt the chocolate to 44℃,add the food coloring and temper until ready.RED VELVET200 g cocoa butter 5 g poppy red food coloringProcess:1.Melt the cocoa butter to 37℃, add the food coloring and spray once cooled.RED NEUTRAL GLAZE200 g neutral gel 40 g water 4 g burgundy food coloringProcess:1.Mix all the ingredients in a pot, bring to a boil and then spray the cocoa butter over the chocolate to give a velvet effect.ASSEMBLY1.Before filling the élcair, combine both types of custard in a marbled shape.2.Then fill the éclair with the mixed custard and fill the rest with pecan sauce.3.Prepare the chocolate décor. Spray one part of the chocolate molds with velvet spray and then with neutral gel until it resembles orange peel.4.once the chocolate layers are ready, arrange them one by one as shown in the picture.In the end you will have a Michelin star.
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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
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