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="510" data-ratio="1.0304826418289585" data-s="300,640" src="http://www.yinpinjie.com/file/upload/202302/25/142726401.jpeg" data-type="jpeg" data-w="1181" />惊艳到你了吗？Chocolats-Bellanger的老大chefVianney Bellanger（下图，呃，对又是个光头强）创作的“小”可爱，看着不大，其实这是个直径18CM的大个头儿，配方也是按18cm，不过呢，当然也可以改成小家伙，就用你常用的硅胶半球模具就能搞定啦！fs6w☜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。火星柠檬蛋糕ÉCLOSION LEMON ENTREMETSByVianney Bellanger配方量：3个（模具直径18cm）手指饼蛋糕【410克】40 克……蛋黄（2个）55 克……全蛋（1个）60克……细砂糖#175克……杏仁粉75克……蛋白（3个）45克……细砂糖#260克……面粉制作：1、将室温的全蛋、蛋黄、细砂糖#1和杏仁粉打发。2、将蛋白与细砂糖#2（分三次加入）打发为蛋白霜。3、将两者混合拌匀，并将入过筛的面粉拌匀。4、倒入烤盘抹平整入烤箱以210℃烘烤约10分钟。5、冷却后，裁切为3片直径13cm的圆形待用。青柠奶油夹心【281克】75 克……青柠檬汁 1 个……柠檬皮屑20 克……细砂糖55 克……全蛋20 克……蛋黄25 克……白巧克力70 克……黄油15 克……糖渍青柠檬制作：1、将青柠檬汁、柠檬皮屑、细砂糖和全蛋及蛋黄混合加热并搅动至83℃。2、降温至45℃时，将之与融化的白巧克力混合拌匀。3、降温至38℃时，倒入搅拌缸内加入黄油搅拌混合均匀。4、在每个直径18cm的半球形硅胶模具内挤入80克。5、盖上一片“手指饼蛋糕”配方来自微信公众号：世界烘焙配方（手指饼提前用20%糖度的青柠檬汁糖水涂刷）。6、撒上一层切碎的糖渍柠檬片（可以提前用柠檬汁将之稍软化），再盖上第二片手指饼，冷冻。青柠慕斯【385.5克】 2 克……吉利丁粉 5 克……冷水（用于溶吉利丁粉）100 克……青柠檬汁0.5 个……柠檬皮屑 3 克……盐 5 克……黄油 20 克……蛋黄 20 克……细砂糖#1 5 克……玉米淀粉185 克……35%淡奶油 25 克……蛋白 15 克……细砂糖#2制作：1、将吉利丁粉融入冰水中静置20分钟。制作卡仕达酱（步骤2-5）：2、将青柠檬汁和柠檬皮屑、盐、黄油煮沸。3、同时将蛋黄、细砂糖#1和玉米淀粉混合搅拌均匀。4、将煮沸的“步骤2”冲入“步骤3”中拌匀。5、倒回锅内煮沸3分钟，加入“步骤1”的吉利丁冻拌融。6、将冷藏（约3℃）的淡奶油打发。7、将蛋白与细砂糖#2打发为蛋白霜。8、当卡仕达酱降温至31℃时，配方来自微信公众号：世界烘焙配方，将打发的淡奶油和蛋白霜加入拌匀。布列塔尼沙布列【393克】105 克……黄油105 克……糖粉150 克……面粉 30 克……马铃薯淀粉 3 克……盐之花（海盐“fleur de sel ”）制作：1、将黄油软化。2、与过筛的糖粉和面粉、淀粉和海盐混合搅打均匀。3、擀压并裁切为3个直径20cm的圆形（120克/片）配方来自微信公众号：世界烘焙配方。4、以165℃烘烤约18分钟，用毛刷涂刷薄层蛋黄（配方之外）再继续烘烤2分钟。柠檬镜面淋面【150.25克】 15 克……青柠檬汁0.25个……青柠檬皮屑 35 克……砂糖 35 克……葡萄糖浆 25 克……炼乳 2.5 克……吉利丁粉17.5 克……水（冰水） 15 克……可可脂 5 克……白巧克力适量 克……柠檬黄色素制作：1、将青柠檬汁与青柠檬皮屑混合煮沸，过滤。2、将砂糖和葡萄糖浆以及“步骤1”过滤的青柠檬汁一起煮至106℃。3、离火，加入甜炼乳和吉利丁冻（吉利丁粉溶于冰水中静置20分钟）。4、加入可可脂充分搅拌乳化配方来自微信公众号：世界烘焙配方。5、再将融化的巧克力和色素加入，用手持均质充分搅拌乳化，保鲜膜贴面冷藏。蛋白霜【225克】100 克……蛋白125 克……细砂糖制作：1、将蛋白和砂糖打发为（瑞士或意式）蛋白霜。组装&装饰1、在直径18cm的半球形硅胶模具内挤入“青柠慕斯”至2/3满，放入冷冻脱模的夹层“青柠奶油夹心/手指饼蛋糕”，再挤入适量“青柠慕斯”抹平，冷冻配方来自微信公众号：世界烘焙配方。2、将“柠檬镜面淋面”回温至35-40℃，淋在脱模的慕斯上并沥掉多余的淋面。3、用抹刀将“蛋白霜”不规则的涂抹在慕斯的边缘，并用火枪微灼是蛋白霜适当灼为金黄色。4、放在“布列塔尼沙布列”上。5、冰箱内储存至少4小时后售卖或食用。喜欢原汁原味继续英文版fs6w☜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。ÉCLOSION LEMON ENTREMETSby Vianney Bellangerfor 3 entremets and 6 servings(Ø 18 cm)LADYFINGERS40 g egg yolks (2 egg yolks)55 g whole egg(1 whole egg)60 g sugar A75 g almond powder75 g egg whites(3 egg whites)40 g sugar B60 g flourprocedure:1/ Raise the eggs (brought to room temperature), the sugar and the almond powder with a whip.2/ Raise the three egg whites separately, adding 40g of sugar in three goes.3/ Mix both preparations and incorporate the sieved flour.4/ Spread the biscuit on a sheet of baking paper and put in the oven for 10minutes at 210°C.5/ After cooling, cut 3 x 13cm diameter disks.LIME CREAM75 g lime juice 1 u the zest of lemon20 g sugar55 g egg20 g egg yolk25 g white chocolate70 g butter15 g candied lime (optional)procedure:1/ Bake the lime juice, the zest, the 20 g sugar and the eggs at 83°C.2/ Using a mixer and when it has cooled to 45°C, incorporate the cream to the white chocolate.3/ Add the butter at 38°C in a mixer.Dressing the inserts4/ Pour 80g of the lime cream in an 18cm diameter half-sphere.5/ Place a disk of ladyfingers on top, which you will have dipped into the 5g of lime juice, sweetened at 20%.Little extra:6/ spread a fine layer of candied lime mixed into a purée (if necessary, loosen it with a bit of juice) and place a second disk of ladyfingers.Put to the freeze.LIME MOUSSE 2 g gelatine 5 g water (for the gelatine)100 g lime juice0.5 u the zest of lemon 3 g salt 5 g butter 20 g egg yolk 20 g sugar A 5 g corn starch185 g cream 35 % fat 25 g egg white 15 g sugar Bprocedure:1/ Puff up the gelatine in the water during 20 minutes.Prepare a custard cream.2/ Bring the lime juice to a boil with the zests, the salt and the butter.3/ On the side, whiten the egg yolk, the 20g of sugar and the corn starch with a whip.4/ In three goes, pour the lemon mix on the egg mix.5/ Bake again for 3 minutes in a boil and add the puffed up gelatine.6/ Raise the 35% fat cream at 3°C in a clean recipient to obtain a mousse texture.7/ Rise the egg white while adding the 15g of sugar.8/ Loosen the custard cream at 31°C with the cream mousse and the meringue.BRITTANY SHORTBREAD105 g butter105 g icing sugar150 g flour 30 g potato starch 3 g fleur de selprocedure:1/ Soften the butter.2/ Incorporate the sieved icing sugar and the mix of flour, starch and fleur de sel.3/ Prepare 3 x 120g disks, 20cm in diameter.4/ Bake the disks in the oven at 165°C for 18 minutes and brush with a bit of egg yolk before baking again for 2 minutes.LIME ICING 15 g lime juice0.25 u the zest of lime 35 g sugar 35 g glucose 25 g sweet condensed milk 2.5 g gelatine17.5 g water (for the gelatine) 15 g cocoa butter 5 g white chocolate qs g yellow colouringprocedure:1/ Bring the lime juice to a boil with the zests and pass through a chinois.2/ Bake the sugar and the glucose with the juice at 106°C.3/ Take off the heat and add the sweet condensed milk and the gelatine, which you will have dipped into the 17.5g of water.4/ Add the cocoa butter and mix.5/ Add the white chocolate and the necessary amount of yellow colouring before mixing again.MERINGUE100 g egg white125 g sugarprocedure:1/ Raise the whites and the sugar into a meringue.DRESSING1/ In a half-sphere mould, 18cm in diameter poach the lime mousse, two thirds high.Integrate the half-spheres of frozen lime cream and lay the ladyfingers so that they reach the top of the mould. Smooth again with the lime mousse and put to the freeze.2/ Bring the icing to a temperature between 35°C and 40°C. Unmould the frozen entremets and lay them on a disk shaped support. Pour the icing on top and the leave it to flow while tapping.Take away the excess icing beneath each entremets with a palette.3/ Pick up the entremets with a spatula and lay the meringue around it.4/ Lay the entremets on a disk of shortbread. Keep some mousse to stick the entremets on the shortbread.5/ To be tasted as soon as out of the refrigerator (prepare at least 4 hours before tasting).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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fs6w☜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：3个（模具直径18cm）手指饼蛋糕【410克】40 克……蛋黄（2个）55 克……全蛋（1个）60克……细砂糖#175克……杏仁粉75克……蛋白（3个）45克……细砂糖#260克……面粉制作：1、将室温的全蛋、蛋黄、细砂糖#1和杏仁粉打发。2、将蛋白与细砂糖#2（分三次加入）打发为蛋白霜。3、将两者混合拌匀，并将入过筛的面粉拌匀。4、倒入烤盘抹平整入烤箱以210℃烘烤约10分钟。5、冷却后，裁切为3片直径13cm的圆形待用。青柠奶油夹心【281克】75 克……青柠檬汁 1 个……柠檬皮屑20 克……细砂糖55 克……全蛋20 克……蛋黄25 克……白巧克力70 克……黄油15 克……糖渍青柠檬制作：1、将青柠檬汁、柠檬皮屑、细砂糖和全蛋及蛋黄混合加热并搅动至83℃。2、降温至45℃时，将之与融化的白巧克力混合拌匀。3、降温至38℃时，倒入搅拌缸内加入黄油搅拌混合均匀。4、在每个直径18cm的半球形硅胶模具内挤入80克。5、盖上一片“手指饼蛋糕”配方来自微信公众号：世界烘焙配方（手指饼提前用20%糖度的青柠檬汁糖水涂刷）。6、撒上一层切碎的糖渍柠檬片（可以提前用柠檬汁将之稍软化），再盖上第二片手指饼，冷冻。青柠慕斯【385.5克】 2 克……吉利丁粉 5 克……冷水（用于溶吉利丁粉）100 克……青柠檬汁0.5 个……柠檬皮屑 3 克……盐 5 克……黄油 20 克……蛋黄 20 克……细砂糖#1 5 克……玉米淀粉185 克……35%淡奶油 25 克……蛋白 15 克……细砂糖#2制作：1、将吉利丁粉融入冰水中静置20分钟。制作卡仕达酱（步骤2-5）：2、将青柠檬汁和柠檬皮屑、盐、黄油煮沸。3、同时将蛋黄、细砂糖#1和玉米淀粉混合搅拌均匀。4、将煮沸的“步骤2”冲入“步骤3”中拌匀。5、倒回锅内煮沸3分钟，加入“步骤1”的吉利丁冻拌融。6、将冷藏（约3℃）的淡奶油打发。7、将蛋白与细砂糖#2打发为蛋白霜。8、当卡仕达酱降温至31℃时，配方来自微信公众号：世界烘焙配方，将打发的淡奶油和蛋白霜加入拌匀。布列塔尼沙布列【393克】105 克……黄油105 克……糖粉150 克……面粉 30 克……马铃薯淀粉 3 克……盐之花（海盐“fleur de sel ”）制作：1、将黄油软化。2、与过筛的糖粉和面粉、淀粉和海盐混合搅打均匀。3、擀压并裁切为3个直径20cm的圆形（120克/片）配方来自微信公众号：世界烘焙配方。4、以165℃烘烤约18分钟，用毛刷涂刷薄层蛋黄（配方之外）再继续烘烤2分钟。柠檬镜面淋面【150.25克】 15 克……青柠檬汁0.25个……青柠檬皮屑 35 克……砂糖 35 克……葡萄糖浆 25 克……炼乳 2.5 克……吉利丁粉17.5 克……水（冰水） 15 克……可可脂 5 克……白巧克力适量 克……柠檬黄色素制作：1、将青柠檬汁与青柠檬皮屑混合煮沸，过滤。2、将砂糖和葡萄糖浆以及“步骤1”过滤的青柠檬汁一起煮至106℃。3、离火，加入甜炼乳和吉利丁冻（吉利丁粉溶于冰水中静置20分钟）。4、加入可可脂充分搅拌乳化配方来自微信公众号：世界烘焙配方。5、再将融化的巧克力和色素加入，用手持均质充分搅拌乳化，保鲜膜贴面冷藏。蛋白霜【225克】100 克……蛋白125 克……细砂糖制作：1、将蛋白和砂糖打发为（瑞士或意式）蛋白霜。组装&装饰1、在直径18cm的半球形硅胶模具内挤入“青柠慕斯”至2/3满，放入冷冻脱模的夹层“青柠奶油夹心/手指饼蛋糕”，再挤入适量“青柠慕斯”抹平，冷冻配方来自微信公众号：世界烘焙配方。2、将“柠檬镜面淋面”回温至35-40℃，淋在脱模的慕斯上并沥掉多余的淋面。3、用抹刀将“蛋白霜”不规则的涂抹在慕斯的边缘，并用火枪微灼是蛋白霜适当灼为金黄色。4、放在“布列塔尼沙布列”上。5、冰箱内储存至少4小时后售卖或食用。
fs6w☜今日配方下载提取码
for 3 entremets and 6 servings(Ø 18 cm)LADYFINGERS40 g egg yolks (2 egg yolks)55 g whole egg(1 whole egg)60 g sugar A75 g almond powder75 g egg whites(3 egg whites)40 g sugar B60 g flourprocedure:1/ Raise the eggs (brought to room temperature), the sugar and the almond powder with a whip.2/ Raise the three egg whites separately, adding 40g of sugar in three goes.3/ Mix both preparations and incorporate the sieved flour.4/ Spread the biscuit on a sheet of baking paper and put in the oven for 10minutes at 210°C.5/ After cooling, cut 3 x 13cm diameter disks.LIME CREAM75 g lime juice 1 u the zest of lemon20 g sugar55 g egg20 g egg yolk25 g white chocolate70 g butter15 g candied lime (optional)procedure:1/ Bake the lime juice, the zest, the 20 g sugar and the eggs at 83°C.2/ Using a mixer and when it has cooled to 45°C, incorporate the cream to the white chocolate.3/ Add the butter at 38°C in a mixer.Dressing the inserts4/ Pour 80g of the lime cream in an 18cm diameter half-sphere.5/ Place a disk of ladyfingers on top, which you will have dipped into the 5g of lime juice, sweetened at 20%.Little extra:6/ spread a fine layer of candied lime mixed into a purée (if necessary, loosen it with a bit of juice) and place a second disk of ladyfingers.Put to the freeze.LIME MOUSSE 2 g gelatine 5 g water (for the gelatine)100 g lime juice0.5 u the zest of lemon 3 g salt 5 g butter 20 g egg yolk 20 g sugar A 5 g corn starch185 g cream 35 % fat 25 g egg white 15 g sugar Bprocedure:1/ Puff up the gelatine in the water during 20 minutes.Prepare a custard cream.2/ Bring the lime juice to a boil with the zests, the salt and the butter.3/ On the side, whiten the egg yolk, the 20g of sugar and the corn starch with a whip.4/ In three goes, pour the lemon mix on the egg mix.5/ Bake again for 3 minutes in a boil and add the puffed up gelatine.6/ Raise the 35% fat cream at 3°C in a clean recipient to obtain a mousse texture.7/ Rise the egg white while adding the 15g of sugar.8/ Loosen the custard cream at 31°C with the cream mousse and the meringue.BRITTANY SHORTBREAD105 g butter105 g icing sugar150 g flour 30 g potato starch 3 g fleur de selprocedure:1/ Soften the butter.2/ Incorporate the sieved icing sugar and the mix of flour, starch and fleur de sel.3/ Prepare 3 x 120g disks, 20cm in diameter.4/ Bake the disks in the oven at 165°C for 18 minutes and brush with a bit of egg yolk before baking again for 2 minutes.LIME ICING 15 g lime juice0.25 u the zest of lime 35 g sugar 35 g glucose 25 g sweet condensed milk 2.5 g gelatine17.5 g water (for the gelatine) 15 g cocoa butter 5 g white chocolate qs g yellow colouringprocedure:1/ Bring the lime juice to a boil with the zests and pass through a chinois.2/ Bake the sugar and the glucose with the juice at 106°C.3/ Take off the heat and add the sweet condensed milk and the gelatine, which you will have dipped into the 17.5g of water.4/ Add the cocoa butter and mix.5/ Add the white chocolate and the necessary amount of yellow colouring before mixing again.MERINGUE100 g egg white125 g sugarprocedure:1/ Raise the whites and the sugar into a meringue.DRESSING1/ In a half-sphere mould, 18cm in diameter poach the lime mousse, two thirds high.Integrate the half-spheres of frozen lime cream and lay the ladyfingers so that they reach the top of the mould. Smooth again with the lime mousse and put to the freeze.2/ Bring the icing to a temperature between 35°C and 40°C. Unmould the frozen entremets and lay them on a disk shaped support. Pour the icing on top and the leave it to flow while tapping.Take away the excess icing beneath each entremets with a palette.3/ Pick up the entremets with a spatula and lay the meringue around it.4/ Lay the entremets on a disk of shortbread. Keep some mousse to stick the entremets on the shortbread.5/ To be tasted as soon as out of the refrigerator (prepare at least 4 hours before tasting).
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