大师Gregory Doyen最新配方
百香果·巧克力·焦糖,三重口味集结
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CHOCOLATE PASSION FRUITS & CARAMEL TEA CAKE
2、将室温软化的黄油与全蛋液搅打至顺滑,加入融化至35℃的黑巧克力拌匀。
5、放入已提前预热至160℃的烤箱内烘烤约15分钟。
6、出炉后趁热脱模,降温至35℃时覆盖烘焙纸防风干失水。
1、将巧克力和可可脂融化拌匀,然后再将葡萄籽油加入拌匀。
4、降温至36℃时,将烤熟冷却的“巧克力蛋糕”用竹签插起浸蘸侧表面。
2、将两种果茸与转化糖浆混合加热至40℃,加入“步骤1”混合的果胶粉与细砂糖拌匀,继续加热至煮沸。
1、将液体稀奶油与葡萄糖浆、转化糖浆和香草酱混合加热煮沸。
2 克……盐之花(fleur de sel,海盐)
1、将细砂糖与葡萄糖浆放入厚底平底锅内加热至185℃制成淡焦糖。
2、将稀奶油煮沸,缓慢冲入到焦糖内拌匀,然后继续加热煮至105℃。
3、离火,加入提前用冰水泡软的吉利丁片和炼乳拌匀。
4、降温至45℃,将黄油加入搅拌至吸收,隔夜后效果最佳。
mold:Paris 550 silikomart®
1.Sift all the dry ingredients together.
2.Cream the butter with the eggs, then add the melted chocolate (cooled to 35°C).
3.Finally, fold in the sifted dry ingredients.
4.Lightly grease your molds and pipe the mixture in.
5.Bake at 160°C for about 15 minutes.
6.Unmold while hot and cover with plastic wrap at 35°C to retain moisture.
50 g crushed roasted hazelnuts
1.Melt the chocolate with the cocoa butter,then add the grape seed oil.
2.Emulsify with a handblender.
3.Add the crushed roasted hazelnuts.
MANGO PASSION FRUIT COULIS
1.Mix the pectin with granulated sugar.
2.Heat the purées with the invert sugar to 40°C, add the pectin and sugar mixture,then bring to a boil.
3.Cool slightly, then pour into the chocolate cake.
1.Boil the cream with glucose, invert sugar, and vanilla paste.
2.Emulsify with the dark chocolate and butter.
3.Let crystallize at room temperature for a minimum of 12 hours before using.
1.Heat the sugar and glucose syrup to 185°C to create a light caramel.
2.Boil the cream, pour it over the caramel, and cook to 105°C.
3.Add the soaked gelatin and condensed milk,
4.Cool to 45°C, then stir in the butter.
5.Store overnight before use.
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