杏光璀璨~这一款摆满甜点柜得多壮观呀！配方在此！！（已打包·可下载）

2023-02-14 责任编辑：世界烘焙配方 251

提示：↑点击上方"世界烘焙配方"快速关注

ALMOND INSPIRATION【点击左下角阅读原文即可下载无水印配方】

cription-url="https://mmbiz.qpic.cn/mmbiz_jpg/PR7JPt3C5zawKVqAvnVjgkJkKicO3wLSfvxkngAAoDWUqJLBBmuPX3tz9EErvItMfV2IGR6HnCYhZnibRA6KM6Ww/0?wx_fmt.jpeg" data-cropselx1="0" data-cropselx2="578" data-cropsely1="0" data-cropsely2="255" data-ratio="1" data-s="300,640" src="http://www.yinpinjie.com/file/upload/202302/14/101620441.jpeg" data-type="jpeg" data-w="1080" />

又见大B哥（chef Antonio Bachour，下图），金灿灿满屏富贵气势逼人！橙味杏仁蛋糕+灵感杏仁奶油+灵感杏仁慕斯+杏桃果冻

tw5p☜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。

杏光璀璨ALMOND INSPIRATIonbyAntonio Bachour

配方量：4个（φ18cm）柳橙杏仁蛋糕【1230克】300 克……杏仁粉220 克……细砂糖#1400 克……全蛋120 克……黄油110 克……蛋白 65 克……细砂糖#2 15 克……橙皮屑制作：1、将烤箱预热至175℃。2、将细砂糖#1和全蛋放入搅拌缸内用扁桨以中速搅打一分钟。3、加入杏仁粉和橙皮屑搅拌30秒，再将融化至室温的黄油加入搅拌至顺滑。4、将蛋白与细砂糖#2打发为蛋白霜加入到“步骤3”中拌匀。5、入烤箱烘烤约15分钟，出炉冷却后裁切为4片直径16cm的圆形，待用。杏仁灵感纳姆拉卡奶油【993.5克】8.5 克……吉利丁片(silver)200 克……杏仁奶(almond milk) 10 克……葡萄糖浆400 克……杏仁灵感巧克力(融化)375 克……淡奶油制作：1、将吉利丁片浸泡于冰水中泡软（约15分钟左右），挤掉多余水分待用。2、将牛奶和葡萄糖浆在小锅中煮沸，加入吉利丁搅拌至完全融化。3、倒在装有巧克力的盆中，搅拌至顺滑。4、用手持均质机充分搅拌乳化后，加入冷藏液态淡奶油再次搅拌乳化。5、倒入4个直径16cm的夹层模具中，冷冻待用。杏仁灵感巧克力慕斯【1692克】 12 克……吉利丁片(silver)350 克……杏仁奶(almond milk)665 克……杏仁灵感巧克力665 克……35%淡奶油（打发）制作：1、将吉利丁片浸泡于冰水中泡软（约15分钟左右），挤掉多余水分待用。2、将1/3左右煮沸的杏仁奶倒入巧克力中并充分搅拌至顺滑光亮状态，再将剩余的热液体加入，继续搅拌至同样状态。3、降温至30℃时，将打发的淡奶油加入拌匀。杏桃果冻【672克】450 克……杏桃果茸 75 克……葡萄糖浆115 克……细砂糖 12 克……NH果胶粉 20 克……柠檬汁制作：1、将杏桃果茸和葡萄糖浆混合加热至40℃，将细砂糖和NH果胶粉混合后加入，搅拌均匀并煮沸。2、再将柠檬汁加入拌匀。3、每个直径16CM的夹心模具倒入150克，冷冻。镜面淋面【2141克】 38 克……吉利丁片(silver)250克……水（用于制作“糖浆”）450 克……砂糖450克……葡萄糖浆450克……杏仁灵感巧克力320 克……炼乳180 克……镜面果胶（法芙娜钻石淋面） 3 克……柠檬黄色素（水溶）制作：1、将吉利丁片浸泡于冰水中泡软（约15分钟左右），挤掉多余水分待用。2、将水、砂糖和葡萄糖浆混合煮沸至103℃，加入吉利丁拌融。3、将巧克力币放入中号盆中，将热的液体冲到在巧克力上并充分搅拌至顺滑。4、加入炼乳、色素和镜面果胶，再次搅拌。5、最后，用手持均质机充分搅拌乳化至光亮顺滑细腻。6、降温至35℃使用（或保鲜膜贴面密封冷藏，使用时回温至35℃）。组装&装饰1、准备直径18cm的硅胶模具，按如下倒置顺序组装。2、模具内先挤入一层“杏仁灵感巧克力慕斯”，放入冷冻脱模的“杏仁灵感纳姆拉卡奶油”夹心层，再继续挤入一层“杏仁灵感巧克力慕斯”，然后放入“杏桃果冻”夹心层，接着继续挤入“杏仁灵感巧克力慕斯”，最后“柳橙杏仁蛋糕”将盖在顶部，抹平冷冻。3、脱模，淋“镜面淋面”，装饰。

喜欢原汁原味继续CHEF英文版

tw5p☜今日配方下载提取码

ALMOND INSPIRATIonByAntonio Bachour

for : 4-18cmALMOND ORANGE CAKE (TOTAL:1230 G)300 g almond flour220 g sugar #1400 g eggs120 g butter110 g egg whites 65 g sugar #2 15 g orange zestprocedure:1/ Preheat the oven to 175℃.2/ In a mixer with the paddle attachment,mix sugar and eggs at medium speed for 1 minutes.3/ Add the almond flour,and zest and mix for 30 seconds.Add the melted butter (room temperature) and mix until smooth.4/ Whip the egg whites with the 65g of sugar to obtain a meringue and fold it into the mix.5/ Bake for 15 minutes.Allow to cool and cut the cake into 4 slices of 16 cm.Reserve.ALMOND INSPIRATION NAMELAKA(TOTAL:993.5 G)8.5 g silver gelatin sheets200 g almond milk 10 g glucose syrup400 g almond inspiration (melted)375 g heavy cream/double creamprocedure:1/ Soak the gelatin in ice water until softened,squeeze out excess water and set aside.2/ In a small pot,bring milk and glucose to a boil.Add gelatin and stir to dissolve.3/ Place chocolate into a bowl and pour the glucose mixture over it,whisking until smooth.4/ With a hand blender,combine chocolate and blend well to emulsify,add the cold heavy cream and mix well with the hand blender.5/ Pour into four 16 cm insert molds,keep in the freezer until ready for use.ALMOND INSPIRATIN MOUSSE(TOTAL:1692 G) 12 g silver gelatin sheets350 g almond milk665 g almond inspiration665 g cream 35% whipped to soft peakprocedure:1/ Soak the gelatin in ice water until softened,squeeze out excess water and set aside.2/ Pour around 1/3 of the hot liquid into the chocolate and mix rapidly to obtain a smooth,glossy and elastic texture,then add the remaining milk,taking care to maintain the same texture.3/ When the almond chocolate mixture reaches 30℃,fold in the whipped cream.APRICOT ConFIT(TOTAL:672 G)450 g apricot puree 75 g glucose115 g granulated sugar 12 g NH pectin 20 g fresh lemon juiceprocedure:1/ Warm the apricot puree and glucose to 40℃,mix pectin and sugar together.Add the sugar pectin mixture and bring to a boil.2/ Finish by adding the fresh lemon juice.3/Immediately pour 150 g of the confit into four 16 cm insert molds.Keep in the freezer.GLAZE(TOTAL:2141 G) 38 g silver gelatin sheets250 g water (for the syrup)450 g granulated sugar450 g glucose syrup450 galmond inspiration320 g condensed milk180 g absolu cristal neutral glaze 3 g yellow food color water baseprocedure:1/ Soak the gelatin in ice water until softened,squeeze out excess water and set aside.2/ In a small pot,bring the water,sugar and glucose to a boil at 103℃ ands stir in the drained gelatin.3/ Place the chocolate into a medium size bowl.Pour the hot mixture onto the almond chocolate and emulsify.4/ Add teh condensed milk,color and neutral glaze,stirring it well.5/ To finalize,mix with a hand blender until smooth.6/ The glaze will be ready when it reaches 35℃.ASSEMBLY1/ Use four 18 cm silicone molds.Build the entremets upside down in the following order.2/ Pipe a layer of mousse,place the namelaka on top of the mousse.Place some more mousse onto the namelaka.Place the confit on the top of the mousse.Add a small amount of mousse and place the cake on top.Freeze.3/ Glaze the frozen cake.

表走开，看彩蛋哦~