提示：↑点击上方"世界烘焙配方"快速关注cription-url="https://mmbiz.qpic.cn/mmbiz_jpg/PR7JPt3C5zawKVqAvnVjgkJkKicO3wLSfvxkngAAoDWUqJLBBmuPX3tz9EErvItMfV2IGR6HnCYhZnibRA6KM6Ww/0?wx_fmt.jpeg" data-cropselx1="0" data-cropselx2="578" data-cropsely1="0" data-cropsely2="655" data-ratio="1" data-s="300,640" src="http://www.yinpinjie.com/file/upload/202301/02/105650681.jpeg" data-type="jpeg" data-w="1080" >又见大B哥（Chef Antonio Bachour，下图）！今天是他的“阿拉比卡咖啡挞”，倍儿香的咖啡慕斯VS咖啡甘纳许，这个配方你喜欢吗？imus☜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。阿拉比卡咖啡挞ARABICABy Antonio Bachour配方量：12个香草杏仁沙布列挞壳【548.5克】120 克……黄油（82-84%）245 克……面粉 2 个……香草荚（剖开刮籽） 95 克……糖粉1.5 克……盐 35 克……杏仁粉 50 克……全蛋制作：1、将冷藏切丁黄油与香草籽（香草荚剖开刮籽）、面粉、糖粉、盐和杏仁粉放入搅拌机中，用扁桨搅打至均匀松散的砂砾状态。2、加入全蛋继续搅打至刚好形成面团状态，切勿过度搅拌。3、将面团取出，轻轻整理成扁方形，保鲜膜密封冷藏至少3小时。4、将面团在两张烘焙油纸之间擀压至均匀的2毫米厚度，覆盖保鲜膜冷藏至需要制作时。5、将烤箱预热至165℃。6、将12个直径6CM的挞模内壁涂黄油，然后将冷藏的沙布列裁切并铺入挞壳内，冷冻至少30分钟。7、烘烤约15分钟至表面呈淡金黄色。8、出炉冷却后刷一层融化的可可脂。意式咖啡糖浆【225克】150 克……阿拉比卡浓缩咖啡（热） 50 克……水 25 克……细砂糖制作：1、将全部材料混合拌匀。2、保持温热，用于浸蘸手指饼干（配方下附）。手指饼干蛋糕【730克】100 克……蛋黄 65 克……细砂糖#1175 克……蛋白 90 克……细砂糖#2200 克……面粉100 克……马铃薯淀粉制作：1、将蛋黄与细砂糖#1在搅拌机中用球桨打发。2、将面粉和打发混合过筛。3、将蛋白与细砂糖#2打发至软尖峰状态的蛋白霜，加入到“步骤1”的蛋黄/细砂糖中拌匀。4、再将“步骤2”过筛的粉类加入轻轻拌匀。5、倒入铺有烘焙纸的模具框内，放入预热至170℃的烤箱中烘烤12-14分钟。6、冷冻几个小时后，用直径5CM的模具裁切并浸泡于“意式咖啡糖浆”中，然后冷冻待用。咖啡软焦糖【295克】60 克……细砂糖60 克……葡萄糖浆95 克……稀奶油37 克……牛奶 5 克……速溶咖啡38 克……黄油（82-84%）制作：1、将细砂糖与葡萄糖浆混合在厚底平底锅中加热煮为焦糖。2、将稀奶油、牛奶和速溶咖啡混合加热后冲入焦糖内将之融化，然后继续加热至107℃。3、加入黄油并用手持均质机充分搅拌乳化均匀。4、离火冷却至室温。意式咖啡甘纳许【330克】100 克……阿拉比卡浓缩咖啡（热） 30 克……转化糖浆200 克……33%白巧克力(Opalys 33%)制作：1、将热咖啡与转化糖浆混合拌匀，倒在融化的白巧克力上。2、用手持均质机充分搅拌乳化至细腻光亮顺滑状态。咖啡慕斯【650.5克】5.5 克……吉利丁片（silver，180bloom） 60 克……牛奶 60 克……稀奶油#1 10 克……速溶咖啡粉265 克……33%白巧克力(Opalys 33%)250 克……打发稀奶油#2制作：1、将吉利丁片浸泡于冰水中直至其软化，然后挤掉多余水分静置待用。2、将牛奶、稀奶油#1和速溶咖啡粉混合煮沸，加入吉利丁搅拌至完全融化。3、倒在白巧克力上并用手持均质机充分搅拌乳化至细腻光亮顺滑。4、降温至28℃时，将打发的稀奶油#2加入拌匀。5、倒入扁圆球形硅胶模具内，冷冻。咖啡镜面喷淋液【222克】200 克……镜面果胶（法芙娜“钻石淋面”） 20 克……水 2 克……速溶咖啡粉制作：1、全部材料混合加热煮至70℃。2、装入喷枪喷在冷冻的慕斯上。装饰巧克力“咖啡豆”【40克】40 克……黑巧克力（调温）制作：1、这是个很有趣的技巧性制作方式，十分简单但是效果非常棒。2、将调温的黑巧克力装入裱花袋中，一滴一滴的挤在一根大约3毫米粗的绳子上，巧克力滴大于与咖啡豆大小相同。3、然后静置至巧克力凝固结晶后，将之从绳子上取下来，就可以得到有凹槽的咖啡豆形状的巧克力了。组装&装饰1、将15克咖啡软焦糖挤入香草杏仁沙布列挞壳内，盖上一片冷冻的浸蘸意式咖啡糖浆的手指饼干。2、再继续挤入意式咖啡甘纳许并抹平，冷冻。3、将冷冻的咖啡慕斯脱模，立刻喷咖啡镜面喷淋液，然后放在“步骤2”的挞上。4、最后将一个黑巧克力制作的“咖啡豆”装饰在表面，完成。喜欢原汁原味继续CHEF的英文版imus☜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。ARABICABy Antonio Bachourfor: 12 cakesALMOND AND VANILLA SABLÉ120 g butter, 82-84% fat, chilled and finely cubes245 g flour 2 u vanilla beans, split lengthwise and scraped 95 g confectioners' sugar1.5 g salt 35 g almond powder 50 g whole eggsProcedure:1.In the bowl of a mixer fitted with the paddle attachment, mix the cold butter, vanilla bean, flour, sugar, salt and almond powder to a powdered texture.2.Add the eggs and continue to beat until the dough comes together.Be careful not to overmix.3.Scrape the dough out of the bowl and gently press into a frame.Double-wrap in plastic wrap and refrigerate for at least 3 hours.4.Roll out the dough between two parchment paper sheets to 2 mm thick. Cover in plastic wrap and refrigerate again until needed.5.Pre-heat the oven to 165℃.6.Grease 12 rings, 6 cm in diameter, with butter and cut the dough so that it fits in them. Freeze for at least 30 minutes.7.Bake for 15 minutes approximately until lightly golden.8.Allow to cool down and brush with melted cocoa butter.ESPRESSO SYRUP150 g Arabica espresso, hot 50 g water 25 g sugarProcedure:1.Mix all the ingredients together.2.Keep warm to soak the ladyfinger biscuit.LADYFINGER BISCUIT100 g egg yolks 65 g sugar175 g egg whites 90 g sugar200 g flour100 g potato starchProcedure:1.In the bowl of a mixer fitted with the whisk attachment, whip the egg yolks and sugar to ribbon stage.2.Sift the flour and potato starch together.3.Whip the egg whites together with the 90 g of sugar to soft peaks and fold into the egg yolk and sugar mixture.4.Gently fold in the sifted dry ingredients.5.Pour into a frame lined with parchment paper and bake at 170℃ for 12 to 14 minutes.6.Reserve in the freezer for a few hours.Cut with the help of a 5-cm round cutter and soak in the espresso syrup.Reserve in the freezer until needed.SOFT COFFEE CARAMEL60 g sugar60 g glucose95 g heavy cream37 g milk 5 g instant coffee38 g butter, 82-84% fatProcedure:1.Combine the sugar and glucose in a pot and cook to a caramel.2.Heat the cream, milk and coffee and deglaze the caramel. Cook to 107℃.3.Add the butter and emulsify with the help of a hand blender.4.Allow to cool down at room temperature.GANACHE DE ESPRESSO100 g Arabica espresso,hot 30 g invert sugar200 g Opalys white chocolate, meltedProcedure:1.Mix the hot coffee with the invert sugar and pour over the melted chocolate.2.Emulsify with the help of a hand blender.COFFEE MOUSSE5.5 g silver gelatin sheets, 180 bloom 60 g milk 60 g heavy cream 10 g instant coffee265 g Opalys white chocolate250 g whipped creamProcedure:1.Hydrate the gelatin sheet in ice water until softened, drain the excess water.2.Combine the milk, heavy cream and coffee and bring to a boil. Whisk in the gelatin until dissolved.3.Pour over the chocolate and mix with a hand blender.4.When the mixture reaches 28℃ approximately, fold in the whipped cream.5.Pour into a hemisphere mold of the desired size and freeze.COFFEE NAPPAGE200 g Absolu Cristal neutral glaze 20 g water 2 g instant coffeeProcedure:1.Mix all the ingredients and heat to 70℃.2.Spray with an airbrush.CHOCOLAT COFFEE BEANS40 gdark chocolate（tempered）Procedure:1.The technique used to make the "coffee beans" for the decoration is very simple yet very effective.2.You just have to pipe, with the help of a cone, drops of tempered chocolate on a cord of the appropriate thickness.3.When the chocolate has crystallized, the drops are removed from the cord and the expected coffee bean shape is obtained.ASSEMBLY1.Pour 15 g of soft coffee caramel into the tarte.Place the frozen biscuit on top.2.Fill with the coffee ganache up to the top of the tarte.3.Remove the coffee mousse from the freezer and spray with the coffee nappage. Place on top of the tart.4.Finish this dessert garnishing it with a "coffee bean" made with tempered dark chocolate, as show in the picture.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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imus☜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：12个香草杏仁沙布列挞壳【548.5克】120 克……黄油（82-84%）245 克……面粉 2 个……香草荚（剖开刮籽） 95 克……糖粉1.5 克……盐 35 克……杏仁粉 50 克……全蛋制作：1、将冷藏切丁黄油与香草籽（香草荚剖开刮籽）、面粉、糖粉、盐和杏仁粉放入搅拌机中，用扁桨搅打至均匀松散的砂砾状态。2、加入全蛋继续搅打至刚好形成面团状态，切勿过度搅拌。3、将面团取出，轻轻整理成扁方形，保鲜膜密封冷藏至少3小时。4、将面团在两张烘焙油纸之间擀压至均匀的2毫米厚度，覆盖保鲜膜冷藏至需要制作时。5、将烤箱预热至165℃。6、将12个直径6CM的挞模内壁涂黄油，然后将冷藏的沙布列裁切并铺入挞壳内，冷冻至少30分钟。7、烘烤约15分钟至表面呈淡金黄色。8、出炉冷却后刷一层融化的可可脂。意式咖啡糖浆【225克】150 克……阿拉比卡浓缩咖啡（热） 50 克……水 25 克……细砂糖制作：1、将全部材料混合拌匀。2、保持温热，用于浸蘸手指饼干（配方下附）。手指饼干蛋糕【730克】100 克……蛋黄 65 克……细砂糖#1175 克……蛋白 90 克……细砂糖#2200 克……面粉100 克……马铃薯淀粉制作：1、将蛋黄与细砂糖#1在搅拌机中用球桨打发。2、将面粉和打发混合过筛。3、将蛋白与细砂糖#2打发至软尖峰状态的蛋白霜，加入到“步骤1”的蛋黄/细砂糖中拌匀。4、再将“步骤2”过筛的粉类加入轻轻拌匀。5、倒入铺有烘焙纸的模具框内，放入预热至170℃的烤箱中烘烤12-14分钟。6、冷冻几个小时后，用直径5CM的模具裁切并浸泡于“意式咖啡糖浆”中，然后冷冻待用。咖啡软焦糖【295克】60 克……细砂糖60 克……葡萄糖浆95 克……稀奶油37 克……牛奶 5 克……速溶咖啡38 克……黄油（82-84%）制作：1、将细砂糖与葡萄糖浆混合在厚底平底锅中加热煮为焦糖。2、将稀奶油、牛奶和速溶咖啡混合加热后冲入焦糖内将之融化，然后继续加热至107℃。3、加入黄油并用手持均质机充分搅拌乳化均匀。4、离火冷却至室温。意式咖啡甘纳许【330克】100 克……阿拉比卡浓缩咖啡（热） 30 克……转化糖浆200 克……33%白巧克力(Opalys 33%)制作：1、将热咖啡与转化糖浆混合拌匀，倒在融化的白巧克力上。2、用手持均质机充分搅拌乳化至细腻光亮顺滑状态。咖啡慕斯【650.5克】5.5 克……吉利丁片（silver，180bloom） 60 克……牛奶 60 克……稀奶油#1 10 克……速溶咖啡粉265 克……33%白巧克力(Opalys 33%)250 克……打发稀奶油#2制作：1、将吉利丁片浸泡于冰水中直至其软化，然后挤掉多余水分静置待用。2、将牛奶、稀奶油#1和速溶咖啡粉混合煮沸，加入吉利丁搅拌至完全融化。3、倒在白巧克力上并用手持均质机充分搅拌乳化至细腻光亮顺滑。4、降温至28℃时，将打发的稀奶油#2加入拌匀。5、倒入扁圆球形硅胶模具内，冷冻。咖啡镜面喷淋液【222克】200 克……镜面果胶（法芙娜“钻石淋面”） 20 克……水 2 克……速溶咖啡粉制作：1、全部材料混合加热煮至70℃。2、装入喷枪喷在冷冻的慕斯上。装饰巧克力“咖啡豆”【40克】40 克……黑巧克力（调温）制作：1、这是个很有趣的技巧性制作方式，十分简单但是效果非常棒。2、将调温的黑巧克力装入裱花袋中，一滴一滴的挤在一根大约3毫米粗的绳子上，巧克力滴大于与咖啡豆大小相同。3、然后静置至巧克力凝固结晶后，将之从绳子上取下来，就可以得到有凹槽的咖啡豆形状的巧克力了。组装&装饰1、将15克咖啡软焦糖挤入香草杏仁沙布列挞壳内，盖上一片冷冻的浸蘸意式咖啡糖浆的手指饼干。2、再继续挤入意式咖啡甘纳许并抹平，冷冻。3、将冷冻的咖啡慕斯脱模，立刻喷咖啡镜面喷淋液，然后放在“步骤2”的挞上。4、最后将一个黑巧克力制作的“咖啡豆”装饰在表面，完成。
imus☜今日配方下载提取码
for: 12 cakesALMOND AND VANILLA SABLÉ120 g butter, 82-84% fat, chilled and finely cubes245 g flour 2 u vanilla beans, split lengthwise and scraped 95 g confectioners' sugar1.5 g salt 35 g almond powder 50 g whole eggsProcedure:1.In the bowl of a mixer fitted with the paddle attachment, mix the cold butter, vanilla bean, flour, sugar, salt and almond powder to a powdered texture.2.Add the eggs and continue to beat until the dough comes together.Be careful not to overmix.3.Scrape the dough out of the bowl and gently press into a frame.Double-wrap in plastic wrap and refrigerate for at least 3 hours.4.Roll out the dough between two parchment paper sheets to 2 mm thick. Cover in plastic wrap and refrigerate again until needed.5.Pre-heat the oven to 165℃.6.Grease 12 rings, 6 cm in diameter, with butter and cut the dough so that it fits in them. Freeze for at least 30 minutes.7.Bake for 15 minutes approximately until lightly golden.8.Allow to cool down and brush with melted cocoa butter.ESPRESSO SYRUP150 g Arabica espresso, hot 50 g water 25 g sugarProcedure:1.Mix all the ingredients together.2.Keep warm to soak the ladyfinger biscuit.LADYFINGER BISCUIT100 g egg yolks 65 g sugar175 g egg whites 90 g sugar200 g flour100 g potato starchProcedure:1.In the bowl of a mixer fitted with the whisk attachment, whip the egg yolks and sugar to ribbon stage.2.Sift the flour and potato starch together.3.Whip the egg whites together with the 90 g of sugar to soft peaks and fold into the egg yolk and sugar mixture.4.Gently fold in the sifted dry ingredients.5.Pour into a frame lined with parchment paper and bake at 170℃ for 12 to 14 minutes.6.Reserve in the freezer for a few hours.Cut with the help of a 5-cm round cutter and soak in the espresso syrup.Reserve in the freezer until needed.SOFT COFFEE CARAMEL60 g sugar60 g glucose95 g heavy cream37 g milk 5 g instant coffee38 g butter, 82-84% fatProcedure:1.Combine the sugar and glucose in a pot and cook to a caramel.2.Heat the cream, milk and coffee and deglaze the caramel. Cook to 107℃.3.Add the butter and emulsify with the help of a hand blender.4.Allow to cool down at room temperature.GANACHE DE ESPRESSO100 g Arabica espresso,hot 30 g invert sugar200 g Opalys white chocolate, meltedProcedure:1.Mix the hot coffee with the invert sugar and pour over the melted chocolate.2.Emulsify with the help of a hand blender.COFFEE MOUSSE5.5 g silver gelatin sheets, 180 bloom 60 g milk 60 g heavy cream 10 g instant coffee265 g Opalys white chocolate250 g whipped creamProcedure:1.Hydrate the gelatin sheet in ice water until softened, drain the excess water.2.Combine the milk, heavy cream and coffee and bring to a boil. Whisk in the gelatin until dissolved.3.Pour over the chocolate and mix with a hand blender.4.When the mixture reaches 28℃ approximately, fold in the whipped cream.5.Pour into a hemisphere mold of the desired size and freeze.COFFEE NAPPAGE200 g Absolu Cristal neutral glaze 20 g water 2 g instant coffeeProcedure:1.Mix all the ingredients and heat to 70℃.2.Spray with an airbrush.CHOCOLAT COFFEE BEANS40 gdark chocolate（tempered）Procedure:1.The technique used to make the "coffee beans" for the decoration is very simple yet very effective.2.You just have to pipe, with the help of a cone, drops of tempered chocolate on a cord of the appropriate thickness.3.When the chocolate has crystallized, the drops are removed from the cord and the expected coffee bean shape is obtained.ASSEMBLY1.Pour 15 g of soft coffee caramel into the tarte.Place the frozen biscuit on top.2.Fill with the coffee ganache up to the top of the tarte.3.Remove the coffee mousse from the freezer and spray with the coffee nappage. Place on top of the tart.4.Finish this dessert garnishing it with a "coffee bean" made with tempered dark chocolate, as show in the picture.
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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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