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2023年5月，爱尔兰农业部长将携爱尔兰农业食品商贸团来华开展为期一周的商务访问交流活动，届时爱尔兰食品局将在京举办2023年度爱尔兰乳业发展论坛。
论坛将围绕爱尔兰乳业现状和未来展开，分享草饲乳品的最新研究进展，与会嘉宾分享探讨专业营养领域的发展前景，同时，爱尔兰乳企中高层代表也将现场讲述各个企业相关的产品故事。
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来自淋面女神Ksenia Penkina
1、将烤箱预热至170℃，准备一张30x40CM的烤盘并铺垫烘焙油纸。
4、将帕林内与过筛的“步骤2”加入到蛋白霜内拌匀。
6、入烤箱以170℃烘烤15分钟，出炉后静置冷却。
6、将吉利丁冻加入拌融后，均分倒入两个夹心模具内。
2、将细砂糖与全蛋液混合搅拌均匀，倒入锅中继续加热搅拌制成80-82℃的英式奶酱。
4、降温至40-45℃时，将冷藏切丁的黄油和柠檬皮屑加入，用搅拌棒/手持均质机充分搅拌乳化。
5、分别倒入两个装有柠檬柑橘果冻/杏仁蛋糕的模具内，继续冷冻。
15 克……65%杏仁帕林内（almond praline）
3 克……盐之花（海盐/fleur de sel）
1、将烤箱预热至160℃，准备一张30x40CM的烤盘铺垫烘焙油纸。
3、倒入搅拌缸内，加入57克冷藏切丁黄油，用扁桨/叶桨搅拌至均匀松散的颗粒状。
4、洒在烤盘上，入烤箱以160℃烘烤约8-10分钟，出炉后静置自然冷却。
5、将另外15克黄油与帕林内小火加热融化均匀后，与冷却的“步骤4”的酥粒拌匀。
6、分别撒铺在两个模具内的柠檬柑橘果冻/杏仁蛋糕/柠檬奶油夹心上，继续冷冻。
60 克……65%杏仁帕林内（almond praline）
1、将570克稀奶油半打发（打发至脱离液体并出现纹路），冷藏待用。
2、将蛋黄与225克液态稀奶油混合放入厚底平底锅内，中小火加热至80-82℃的类似英式奶酱的微浓稠状态。
4、将巧克力币和杏仁帕林内装入量杯中，然后将热的“步骤3”冲入，并用搅拌棒/手持均质机充分搅拌乳化均匀。
5、降温至28-29℃，将冷藏的半打发稀奶油加入轻轻拌匀。
100 克……吉利丁冻（250 Bloom，1:6）
1、将水、细砂糖和葡萄糖浆放入一个较大的厚底平底锅中。
2、同时，将吉利丁冻、甜炼乳和纯脂白巧克力币放入一个塑料量杯中。
5、用均质机/搅拌棒充分搅拌乳化，分为三份，分别加入白色、棕色和橙色色素继续搅拌至光滑细腻。
8、用均质机/搅拌棒充分搅拌乳化至光滑细腻并适合淋面的状态。
可以使用本配方相同的圆柱形模具，也可以使用其他形状的模具，均以如下顺序倒置组装：
1、在模具内挤入一层杏仁慕斯，约至模具的1/3满。
2、放入冷冻脱模的夹心（柠檬柑橘果冻/杏仁蛋糕/柠檬奶油夹心/杏仁酥脆）。
5、把三种颜色的镜面淋面（白、棕、橙色）依次轻轻倒入一个量杯内，一种颜色在另一种颜色之上，注意不要混合，稳定快速的“之”字形从一侧淋至另一侧。
6、清理掉多余的淋面之后，放入冰箱冷藏自然解冻5-7个小时。
A.因度娘要求必须使用“提取码”在部分地区才能下载文件，所以如果大家直接点击“阅读原文”是提示需要下载码，就先把文中的“提取码”复制一下，再点击文末“阅读原文”顺利下载，目前绝大多数地区是不需要提取码，可以直接下载的。
B.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，在浏览器中打开进行下载。
C.世界烘焙配方公众号每天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，省去大家自己复制的麻烦，但公众号文中会有更多的细节说明以及配图；公众号所分享的配方文件无任何水印设置，方便大家日常使用。
ALMOND CITRUS ENTREMET
By Ksenia Penkina
1. Preheat the oven to 170°C and line a 30×40cm baking sheet with parchment paper.
2. Sift the flours and icing sugar together.
3. Whip the egg whites, sugar, and albumen together to form a meringue.
4. Fold the praline and the dry ingredients into the meringue.
5. Spread the mixture evenly over the prepared baking sheet to a height of 1cm.
6. Bake for 15 minutes and then set aside to cool.
7. Cut four rectangles according to the mould size (you’ll use two layers of sponge per cake).Freeze.
LEMON-MANDARIN CONFIT (FOR 2 LOG INSERTS)
1. Remove and discard any of the bitter, white pith around the orange segments.
2. Place the purées in a pot.
3. Combine the sugar and cornstarch and gradually whisk it into the purée mixture.
4. Add the orange segments and bring to a boil.
5. Boil for 1 minute and then remove from the heat.
6. Stir in the gelatin mass and cast in two log insert moulds.
7. Top with a piece of almond sponge and freeze.
LEMON CRÉMEUX (FOR 2 LOG INSERTS)
1. Combine the purées in a pot and warm up.
2. Combine the sugar and eggs and gradually add them to the pot to make a crème Anglaise.Cook the crème Anglaise to 80–82°C.
3. Remove from the heat and add the cocoa butter and gelatin mass.
4. Cool down to 40–45°C and then add the butter and zest and emulsify with a hand blender.
5. Cast on top of the frozen confit and sponge.Freeze.
1. Preheat the oven to 160°C and line a 30×40cm baking sheet with parchment paper.
2. Sift the rice and almond flours together and combine with the icing sugar and fleur de sel.
3. Put the mixture in a mixer with a paddle attachment, add butter #1, and combine to an even crumble.
4. Spread the crumble mixture evenly over the prepared baking sheet.Bake for 8–10 minutes and then set aside to cool.
5. Melt butter #2 and praline over low heat and combine with the cooled crumble.
6. Cast and press on top of the frozen lemon crémeux in a log insert mould. Freeze.
ALMOND MOUSSE (FOR 2 LOG CAKES)
570 g heavy cream, 33% (#1)
225 g heavy cream, 33% (#2)
335 g couverture milk chocolate, 41%
1. Semi-whip cream #1 and place it in the fridge.
2. Combine the egg yolks and cream #2 in a pot and cook the crème anglaise to 80–82°C.
3. Remove from the heat and add the gelatin mass.
4. Put the chocolate and praline in a tall cup, pour the mixture over it, and then emulsify it with a hand blender.
5. Cool down to 28–29°C and fold in the whipped cream.
6. Assemble the full cake using all the inserts.
MIRROR GLAZE RECIPE AND PREPARATION
300 g glucose syrup, 43DE
200 g sweetened condensed milk
300 g couverture white chocolate
qs g water-soluble food colours
1. Combine the water, sugar, and glucose syrup in a large pot.
2. Combine the gelatin mass, condensed milk, and chocolate in a large cup.
3. Bring the ingredients in the pot to a boil at 103°C.
4. Remove the pot from the heat and combine with the mixture in the cup.
5. Emulsify with a hand blender and add the required food colours.
6. Refrigerate for 24 hours to stabilize before using.
7. After 24 hours, heat the glaze in a microwave until the consistency is semi-thick.
8. Emulsify with a blender until the glaze reaches your desired fluidity.
9.The temperature should range between 29 and 39°C.
You can assemble this cake in log moulds. Otherwise, use any cake mould or shape of your choice. Assemble the cake upside down, as follows:
1. Pour a layer of almond mousse over a third of the mould.
2. Place the complex insert (confit, sponge, crémeux, and crumble).
4. Place the almond sponge.Freeze.
5.Glaze three colours of mirror glaze.
6.Allow it to defrost in the fridge for 5–7 hours.
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