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="520" data-ratio="0.9720812182741116" data-s="300,640" src="http://www.yinpinjie.com/file/upload/202303/15/100224601.png" data-type="png" data-w="394" />栗子又来啦，Frédéric Cassel今秋强档之作——JULES' MONT-BLANC！56ia☜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。朱莉的蒙布朗JULES'MONT-BLANCByFrédéric Cassel沙布列挞壳【2430 克】600 克……黄油270 克……糖粉#1150 克……糖粉#2（用于TPT）150 克……杏仁粉（用于TPT）270 克……面粉#1210 克……全蛋780 克……面粉#2制作：1、将软化黄油放入搅拌机内，加入糖粉#1、TPT（即糖粉#2+等量杏仁粉）和面粉#1.2、再将全蛋加入搅拌，最后将剩余的面粉#2加入，搅拌至形成面团，保鲜膜包裹冷藏松弛。3、擀压至2.5毫米厚度，裁切为圆片。铺入挞模内。4、用10号花嘴将杏仁奶奶油馅挤入，保鲜膜贴面覆盖，冷冻。5、放在烤盘上以170℃烘烤18-20分钟，出炉后放在晾晒网上降温冷却。杏仁奶油馅【1250 克】250 克……黄油250 克……细砂糖250 克……杏仁粉250 克……全蛋250 克……卡仕达酱制作：1、将软化的黄油放入安装了搅拌缸内，按顺序逐个加入各个材料，期间保持不间断的搅拌。2、需要注意的是，蛋液和卡仕达酱要保持稍温状态。3、还要注意搅拌时不要搅入气泡。法式蛋白马玲【1500 克】500 克……蛋白500 克……细砂糖#1500 克……细砂糖#2制作：1、将蛋白与1/3量的细砂糖#1（即170克左右）放入搅拌缸中，用球桨中速搅打至双倍体积，顺滑光亮状态。2、将剩余的2/3量的细砂糖#1（即500-170=330克）加入搅拌均匀后，取下搅拌缸。3、再用胶刮刀将500克的细砂糖#2加入搅拌混合均匀。4、装入裱花袋，及直径5cm的光滑球形。5、入烤箱以120℃烘烤1小时，然后降温至80℃再继续烘烤至少8小时，期间保持炉门打开以免蛋白糖膨胀裂开。6、出炉冷却后，密封储存。黑醋栗果酱【1685 克】1000 克……黑醋栗果茸 200 克……细砂糖 20 克……NH果胶粉 15 克……柠檬汁 450 克……酒渍黑醋栗（Peureux）制作：1、将黑醋栗果茸与2/3量的细砂糖（即120克左右）在厚底平底锅中加热至50℃。2、然后将剩余的细砂糖与NH果胶粉拌匀后逐渐加入，拌匀并煮沸。3、加入柠檬汁拌匀后，倒入硅胶模具内，再将酒渍黑醋栗摆入。香缇奶油【1080 克】1000 克……淡奶油（爱乐薇） 80 克……糖粉 0.5 个……香草荚（剖开刮下香草籽使用）制作：1、全部混合打发。蒙布朗栗子奶油【4200 克】1000 克……栗子酱（chestnut paste）2200 克……栗子蓉（chestnut puree）1000 克……栗子奶酱（chestnut cream）制作：1、将全部材料放入搅拌缸内，用扁桨搅拌均匀。2、过滤后密封，冷藏储存待用。组装&装饰1、将法式蛋白马玲与少量香缇奶油放入挞壳内。2、将冷冻脱模的黑醋栗果酱放在正中心位置，用小抹刀将香缇奶油在其上抹成圆锥形。3、将蒙布朗栗子奶油按图示方式或其他方式挤在圆锥形的黑醋栗果酱/香缇奶油上，点缀以半颗焦糖拉丝栗子和金箔纸。喜欢原汁原味，继续看CHEF的英文版56ia☜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。JULES'MONT-BLANCByFrédéric CasselSHORTBREAD600 g butter270 g icing sugar150 g icing sugar(for TPT)150 g almond powder(for TPT)270 g flour210 g eggs780 g flourprocedure:1/ Soften butter in mixer,add icing sugar, TPT and flour.2/ Add eggs and remaining flour.Form a dough and wrap withcling film.3/ Roll out to 2.5on dough machine and cut discswith a fluted dough cutter.Place into Flexipan individualtartelette moulds.4/With a N°10 tip, fill shellsand store, wrapped in clingfilm in freezer.5/Place filled shells onto a bakingtrayand bake it in a 170 ℃ ventilation oven for 18-20 minutes.Coolig down.ALMOND CREAM250 g butter250 g caster sugar250 g almond powder250 g eggs250 g crème patissièreprocedure:1/ In a mixer with a paddle,soften butter and ingredientsone by one in the listed order,whilst constantly mixing.2/ Make sure to slightly warmeggs and crème patissièrebefore incorporating into recipe.3/ Do not incorporate air into thebatter.FRENCH MERINGUE500 g egg whites500 g caster sugar#1500 g caster sugar#2procedure:1/ Add egg whites and 1/3or the first sugar into mixingbowl and whip with a whiskon medium speed until massdoubles in volume and becomesfirm, shiny and smooth.2/ Add 2/3 remaining sugarand take off bowl.3/ Fold in remaining sugar,with a spatula working the massas little as possible.4/ Pipe a smooth 5 cm ball withmeringue.5/ Bake at 120°Cfor 1 hour and 80°C overnightor at least 8 hours.Keep ventopened during the bakingto avoid that the meringuesexpand and fall.6/Store meringuesin an air tight container.BLACKCURRANT COMPOTE1000 g blackcurrant puree 200 g caster sugar 20 g pectin NH 15 g lemon juice 450 g blackcurrants fromPeureuxprocedure:1/ In a saucepan, heat blackcurrantpuree to 50°C with 2/3 sugar.2/ Gradually add remaining sugarwith pectin and boil.3/ Add lemonjuice and pour into siliconmoulds and sprinkle withblackcurrants.SUBLIME CHANTILLY CREAM1000 g sublime cream(Elle et vire) 80 g icing sugar 0.5 u vanilla beanprocedure:1/ Whip ingredients together.CHESTNUT MIXTURE1000 g chestnut paste(Facor/Corsiglia)2200 g chestnut puree(Facor/Corsiglia)1000 g chestnut cream(Facor/Corsiglia)procedure:1/ In a mixing bowl with a paddle,mix chestnut paste, add pureeand cream.2/ Press througha sieve and store in an air tightcontainer. Refrigerate.ASSEMBLY1/ Stick a meringue ball witha small amount of chantillycream onto a tart base.2/ Place blackcurrant insertand with a small offset spatulaform a pyramid with chantillycream.3/ Pipe chestnut creamon top and finish by placinga halved, candied chestnutand gold leaf.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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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。
56ia☜今日配方下载提取码
SHORTBREAD600 g butter270 g icing sugar150 g icing sugar(for TPT)150 g almond powder(for TPT)270 g flour210 g eggs780 g flourprocedure:1/ Soften butter in mixer,add icing sugar, TPT and flour.2/ Add eggs and remaining flour.Form a dough and wrap withcling film.3/ Roll out to 2.5on dough machine and cut discswith a fluted dough cutter.Place into Flexipan individualtartelette moulds.4/With a N°10 tip, fill shellsand store, wrapped in clingfilm in freezer.5/Place filled shells onto a bakingtrayand bake it in a 170 ℃ ventilation oven for 18-20 minutes.Coolig down.ALMOND CREAM250 g butter250 g caster sugar250 g almond powder250 g eggs250 g crème patissièreprocedure:1/ In a mixer with a paddle,soften butter and ingredientsone by one in the listed order,whilst constantly mixing.2/ Make sure to slightly warmeggs and crème patissièrebefore incorporating into recipe.3/ Do not incorporate air into thebatter.FRENCH MERINGUE500 g egg whites500 g caster sugar#1500 g caster sugar#2procedure:1/ Add egg whites and 1/3or the first sugar into mixingbowl and whip with a whiskon medium speed until massdoubles in volume and becomesfirm, shiny and smooth.2/ Add 2/3 remaining sugarand take off bowl.3/ Fold in remaining sugar,with a spatula working the massas little as possible.4/ Pipe a smooth 5 cm ball withmeringue.5/ Bake at 120°Cfor 1 hour and 80°C overnightor at least 8 hours.Keep ventopened during the bakingto avoid that the meringuesexpand and fall.6/Store meringuesin an air tight container.BLACKCURRANT COMPOTE1000 g blackcurrant puree 200 g caster sugar 20 g pectin NH 15 g lemon juice 450 g blackcurrants fromPeureuxprocedure:1/ In a saucepan, heat blackcurrantpuree to 50°C with 2/3 sugar.2/ Gradually add remaining sugarwith pectin and boil.3/ Add lemonjuice and pour into siliconmoulds and sprinkle withblackcurrants.SUBLIME CHANTILLY CREAM1000 g sublime cream(Elle et vire) 80 g icing sugar 0.5 u vanilla beanprocedure:1/ Whip ingredients together.CHESTNUT MIXTURE1000 g chestnut paste(Facor/Corsiglia)2200 g chestnut puree(Facor/Corsiglia)1000 g chestnut cream(Facor/Corsiglia)procedure:1/ In a mixing bowl with a paddle,mix chestnut paste, add pureeand cream.2/ Press througha sieve and store in an air tightcontainer. Refrigerate.ASSEMBLY1/ Stick a meringue ball witha small amount of chantillycream onto a tart base.2/ Place blackcurrant insertand with a small offset spatulaform a pyramid with chantillycream.3/ Pipe chestnut creamon top and finish by placinga halved, candied chestnutand gold leaf.
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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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