↑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="1.4953125" data-s="300,640" src="http://www.yinpinjie.com/file/upload/202211/25/152032731.jpeg" data-type="jpeg" data-w="1280" />满天星亮晶晶配方出自MOFJean Michel Perruchon同样也是亮晶晶的光头强chef45n7☜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。春·艳阳SPRINGTIMEbyJean Michel Perruchon配方量:12个杏仁海绵蛋糕(770克)250 克 ......50%杏仁膏 10 克 ......蛋黄 90 克 ......全蛋 50 克 ......T55面粉 50 克 ......马铃薯淀粉180 克 ......蛋白100 克 ......细砂糖 40 克 ......融化的黄油制作:1、在搅拌缸内用扁桨(paddle attachment)把杏仁膏和全蛋以及蛋黄混合搅打至糊状,改换为球桨(whisk attachment)中低速将混合过筛的面粉和马铃薯淀粉加入拌匀。2、将蛋白与细砂糖打发为蛋白霜加入到“步骤1”的面糊中拌匀。最后再加入融化的黄油轻轻拌匀后,铺在硅胶烤垫上(flexipat,56x35cm),以170℃烘烤约10-12分钟。3、出炉后放在晾晒网上冷却,然后裁切为直径5cm的圆片。香草饼干(1262克)350 克......黄油 5 克......细盐190 克......糖粉 65 克......杏仁粉 2 克......香草粉(天然)560 克......T55面粉 90 克......全蛋制作:1、将冷藏切丁黄油与盐、糖粉、杏仁粉、香草粉和面粉放入搅拌缸内,用扁桨搅打至均匀松散的砂砾状,加入全蛋液搅拌至刚刚形成面团,用保鲜膜密封冷藏至少4个小时。2、冷藏取出,擀压至3毫米厚度,并裁切为直径5厘米的圆形。3、铺在网孔硅胶烤垫上,并顶部再覆盖一张网孔硅胶烤垫(这样可以烤出漂亮的纹路)放入烤箱以160℃烘烤约15分钟,出炉后降温待用。野草莓果冻(356克)250 克 ......野生草莓果茸 50 克 ......砂糖 56 克 ......吉利丁液(8克 200Bloom值的吉利丁粉+48克冷水)制作:1、在厚底平底锅中将野生草莓果茸加热至50℃,然后将砂糖和融化的吉利丁液加入。2、充分拌匀后,倒入直径4cm的硅胶模具(flexipan)内1cm高度,冷冻待用。糖渍杏仁慕斯(870克) 50 克 ......牛奶 50 克 ......稀奶油(液态)120 克 ......糖渍杏仁 60 克 ......蛋黄 63 克 ......吉利丁液(9克 200Bloom值的吉利丁粉+54克冷水) 30 克 ......杏仁利口酒(Amaretto)500 克 ......稀奶油(打发)制作:1、将牛奶与液态稀奶油混合加热后加入切碎的糖渍杏仁,加盖浸泡闷1小时,过滤并将过滤出来的杏仁保留待用。2、将过滤出来的稀奶油/牛奶与蛋黄一起煮至85℃制成“英式蛋奶酱”,加入吉利丁液充分拌匀融化。降温至25℃加入杏仁酒和打发的稀奶油拌匀,待用于组装(尽快使用)。红色镜面巧克力淋面(1400克)150 克......水300 克......砂糖300 克......葡萄糖浆200 克......甜炼乳140 克......吉利丁液(20克200Bloom值的吉利丁粉+120克冷水)300 克......白巧克力(Zéphyr) 10 克......红色食用色粉(推荐:PCB)制作:1、厚底平底锅中将水、砂糖和葡萄糖浆煮至103℃,加入炼乳和吉利丁液拌融后,倒在装有白巧克力和色粉的量杯中,用手持均质机(hand blender)充分搅拌乳化均匀细腻后,密封冷藏隔夜。2、使用时回温至40℃,用于淋面时的最佳温度为35℃。组装&装饰1、将“糖渍杏仁慕斯”挤适量到硅胶模具“stone”(Silikomart®)内,并将“过滤并将过滤出来的杏仁”撒在慕斯上。2、放入冷冻脱模的“野草莓果冻”。3、最后盖上一片“杏仁海绵蛋糕”,冷冻。4、脱模,淋面。5、将淋面后的慕斯放在烤熟的、冷却后涂刷了食用金粉(注意:国外可用,但国内可能禁用,所以此环节可以省略)“香草饼干”上。6、最后装饰以白色塑形喷砂的白巧克力并点缀可食用银箔(注意:国外可用,但国内可能禁用,所以此环节可以省略)完成。喜欢原汁原味继续CHEF的英文版45n7☜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。SPRINGTIMEbyJean Michel Perruchonfor: 12 individual gâteauxALMOND BISCUIT250 g......almond paste 50% "Marguerite" 10 g......yolks 90 g......eggs 50 g......flour T55 50 g......potato starch180 g......egg whites100 g......sugar 40 g......melt butterProcedure:1.In a mixing bowl with a paddle attachment, soften the almonds paste with the eggs and yolks. Whisk lightly with a whisk then fold through the sifted flour and potato starch.2.Whisk the egg whites with the sugar and add to the first mixture. Finish by adding the melted butter and spread the mixture onto a "flexipat" of 56cm x 35cm. Bake in a fan forced oven at 170℃ for 10 to 12 minutes.3、Remove from the oven and place onto a grill to cool. Cut out discs of 5 cm in diameter with a cutter and stock for the assembly.VANILLA SWEET PASTE350 g ......butter 5 g ......salt190 g ......icing sugar 65 g ......ground almonds 2 g ......vanilla powder560 g ......flour T55 9 0g......eggsProcedure:1.In a mixing bowl with a paddle attachment, rub together the butter,salt,icing sugar,ground almonds,vanilla powder and flour. Finally add the eggs without overworking the paste. Film the paste and place into the refrigerator for a minimum of 4 hours.2.Roll out the paste to 3 mm and cut out discs of 5 cm in diameter.3.Bake the discs in a fan forced oven at 160℃ for 15 minutes. Stock for the assembly.WILD STRAWBERRY CONFIT250 g......wild strawberry puree 50 g......sugar 56 g......gelatine mass (8g 200Bloom gelatin powder and 48g cold water)Procedure:1.In a saucepan, heat the wild strawberry puree to 50℃, then incorporate the sugar and melted gelatin mass.2.Mix well together and pour 20g into "flexipan" insert moulds of 4 cm in diameter and 1 cm high.Place into the freezer for the assembly.SUGARED ALMOND MOUSSE 50 g......milk 50 g......cream120 g......sugared almonds 60 g......yolks 63 g......gelatin mass (9g 200Bloom gelatin powder and 54g cold water) 30 g......Amaretto (alcohol)500 g......whipped creamProcedure:1.Heate the milk with the cream then add the chopped sugared almonds. Allow to infuse for 1 hour then pass the mixture through a sieve and keep the chopped almonds.2.Make a cream anglaise with the milk,cream and egg yolks and cook to 85℃. Incorporate the gelatin mass and mix well. Cool the mixture to 25℃ then incorporate the Amaretto and the whipped cream.3.Stock for the assembly.RED CHOCOLATE MIRROR GLAZE150 g......water300 g......sugar300 g......glucose200 g......sweetened condensed milk140 g......gelatine mass (20g 200Bloom gelatin powder and 120g cold water)300 g......white chocolate "Zéphyr" 10 g......red food colouringProcedure:1.In a saucepan, cook together the water,sugar and glucose to 103℃ then pour over the condensed milk,gelatin and then the white couverture chocolate and food colouring. Mix and stock in the refrigerator overnight.2.The following day heat the glaze to 40℃ and use at 35℃.Assembly and finishing1.Using the "Silikomart" moulds "stone shaped", pipe some of the sugared almond mousse and spinkle the mousse with the chopped almonds from the infusion.2.Place the palette of wild strawberry puree into the mousse.3.Cover the palette with the almond biscuit. Place the moulds into the freezer.4.Unmould the moulds and glaze with the red chocolate mirror glaze.5.Place each glazed gâteaux onto a vanilla sweet paste disc that has been lightly brushed with gold powder.6.Decorate with some silver leaf and white chocolate decorations.表走开,看彩蛋哦~—▼传送门 · 戳下图·有视频▼—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
MOF大师配方:Jean Michel Perruchon“春·艳阳”(已打包·可下载)
2022-11-25
责任编辑:世界烘焙配方
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