它叫“蒙布朗(Montblanc)”,光溜溜的是不是和平时常做的蒙布朗差别有点大,别小瞧它——大师之作:出自大帅哥Miquel Guarro Carreras(下图)之手!完美创新的蒙布朗,看完配方你就会认同
谁已经开始什么心荡漾了?
这些都是Miquel Guarro Carreras的创作,绝对让人耳目一惊一乍,其中不少我们平台都发出过配方的,下边的也会挑选些代表性的放出配方
这配方↓在我电脑桌面上,很快就发,是不是几乎可以乱真?
我要是你就戳一下 ↓ 下图,没准儿就能拿到它的配方
看着下图有木有很熟悉?《sogood》第15期封面
上图四位大神哪个是Miquel Guarro Carreras?
小编觉得他们四个在烘焙圈堪比下图四位在音乐圈!
巴拉巴拉完毕,我好像本来是想写配方的...
香草沙布列
240克 无盐黄油(乳脂含量82%)
135克 香草糖
1个 香草荚
80克 全蛋
65克 杏仁粉
475克 低筋面粉
7克 细盐
适量 可可脂
制作
1、室温软化的黄油与糖粉搅打,然后加入香草荚刮下的香草籽拌匀。缓慢加入室温的全蛋(液),直至全部完美混合。面粉、杏仁粉和盐混合拌匀,加入到“步骤2”混合料中搅拌至均匀面团。将面团放在盆中,保鲜膜贴面覆盖隔绝空气,冷藏半小时。
2、擀压至4毫米厚度,冷藏。然后取出裁切为直径7cm圆片,放在两张网孔硅胶烤垫之间,风炉160℃烘烤约18分钟,出炉后红可可脂喷涂一层使之光亮。
杏仁乔孔达饼底
340克 全蛋(巴氏灭菌)*方法参考度娘
180克 糖粉
225克 杏仁粉
145克 低筋面粉
2克 细盐
50克 无盐黄油
250克 蛋白(巴氏灭菌)*方法参考度娘
110克 砂糖
20克 转化糖浆
制作
1、全蛋与糖粉混合打发。
2、面粉、杏仁粉与细盐在料理机内研磨均匀,撒入蛋糊中拌匀。加入融化的黄油。
3、蛋白搅拌至坚挺状加入砂糖搅拌呈蛋白霜。轻轻的加入到混合浆料中翻拌均匀。
4、铺在硅胶烤盘上1cm厚度,以190℃烘烤约12分钟(100%)。
杏仁脆片
255克 牛奶巧克力(推荐:可可百利的Alunga™ 41.3%)
495克 黄金杏仁帕林内(推荐:可可百利的Praliné 50% Amandes Marcona)
225克 黄油薄脆片(推荐:可可百利的Pailleté Feuilletine™)
制作
1、巧克力融化后倒入室温状态的帕林内酱,拌入薄脆片。
2、涂抹在长方形的杏仁饼底上,冷冻。
3、冻结后用圆形光极裁切为直径3cm的圆形。
栗子奶油
140克 淡奶油(乳脂含量35%)
1个 香草荚
750克 栗子果茸(68%,推荐品牌:Hero)
制作
1、香草荚剖开刮籽,将淡奶油与香草籽加热煮沸,离火加盖闷10分钟。
2、过滤后加入栗子泥,用搅拌机将混合物搅拌至均匀光滑的状态。
3、注入直径3cm的半圆形模具内冷冻。 剩余的栗子奶油留作最后装饰之用。
白巧香草慕斯
105克 矿泉水
0.5 克 柠檬酸
1克 细盐
7克 吉利丁片
2个 香草荚
230克 白巧克力(推荐:可可百利的Zéphyr™ 34%)
490克 淡奶油(乳脂含量35%,半打发状态)
制作
1、香草剖开刮籽,然后将水、柠檬酸、盐和香草籽混合煮沸,加盖保鲜膜闷几分钟后过滤。
2、然后加入冰水泡软并沥干水分的吉利丁片拌融,倒在融化的白巧克力上——确保混合温度高于36℃,均质乳化后加入中度打发的淡奶油翻拌均匀,装入裱花袋内待用。
白巧克力镜面淋面
300克 矿泉水
250克 砂糖
350克 葡萄糖浆(DE 44)
400克 炼乳
17克 吉利丁片
420克 白巧克力(推荐:可可百利的Zéphyr™ 34%)
2克 白色粉
制作
1、将水、砂糖与葡萄糖浆煮沸,加入炼乳和提前冰水泡软并沥干水分融化的吉利丁拌匀。
2、倒入半融化状态的巧克力内,搅拌、均质乳化并过滤。
3、密封冷藏隔夜,使用时回温至35℃。
组装完成
1、直径5cm的半球蛋形模具注入1/2满的香草慕斯,然后放入直径3cm的栗子奶冻,再继续挤入慕斯,最后以杏仁饼封底,冷冻。
2、脱模后淋面,摆放在沙布列饼底上,最后用圆形花嘴在底部周边挤几圈栗子奶油完成。
Miquel Guarro Carreras特别喜欢玩“蛋蛋”,喏,就是下边这些可爱的家伙了——所以,你知道他的这个蒙布朗的创意是从何而来了吧
别走开,继续看鸟语版!
蛋还是这个蛋,鸟已不是那个鸟
Vanille pâte sablée
Ingredients
240g 82%butter
135g vanilla sugar
1u vanilla pod
80g whole eggs
65g almond flour
470g flour
7g fine salt
q.s cocoa butter (Mycryo)
Preparation
Cream the butter with the icing sugar, then add previously scraped vanilla beans. Gradually add the eggs that have been brought to room temperature, until they are perfectly integrated into the mixture. Mix the wheat flours with the almond flour and salt. Add the dry ingredients to the mixture and knead until you obtain a homogeneous dough. Put the dough in a bowl and cover it with plastic wrap so that no air comes in contact with the dough, then let stand for half an hour in the refrigerator.
Roll out the dough until you obtain a 4mm thick disk and then let stand in the refrigerator. Cut out a Ø7 cm disc from the dough and then place the disc between two Silpat mats on a baking sheet. Oven settings: convection oven - 160°C - 18 minutes - 0% humidity. Dust the dough with a fine layer of Mycryo when you remove it from the oven.
Whole almond biscuit joconde
ingredients
340g pasteurized egg(s)
180g icing sugar
225g almond flour
145g flour
2g fine salt
50g 82% butter
250g pasteurized egg whites
110g sugar
20g invert sugar
preparation
Beat the eggs with the icing sugar.
Blend the wheat flour with the almond flour and salt in the food processor and then sprinkle it on the mixture.
Melt the butter and add to the mixture.
Beat the egg whites to form peaks while adding the sugars to make a meringue.
Gently incorporate the meringue into the first mixture.
Place a silicone mat onto a baking sheet with 1 cm sides and then spread out the mixture.
Bake at 190°C for 12 minutes while setting the humidity to 100%.
Almond crisp
ingredients
255g Alunga™ 41.3%
495g Praliné 50% Amandes Marcona
225g Pailleté Feuilletine™
3g fine salt
preparation
Melt the couverture chocolate and pour into the praline at room temperature.
Incorporate the crumbled Pailleté Feuilletine.
Spread the crisp on the almond biscuit rectangle.
Put the biscuit and crisp in the freezer.
Once frozen, use a round cutter to obtain Ø3cm biscuit discs.
Chestnut cream
ingredients
140g 35%cream
1u vanilla pod
750g chestnut puree(68%)
preparation
Scrape the vanilla pod. Bring the cream to a boil with the vanilla seeds, then let the mixture infuse for 10 minutes.
Filter the infusion and add to the paste, then beat with the electric mixer until you obtain a homogeneous mixture.
Pour into Ø3cm half-moon shaped molds and then place in the freezer.
Set aside the remainder of the cream for decoration.
Light white chocolate and vanilla mousse
ingredients
105g mineral water
0,5g dissolved citric acid solution
1g fine salt
7g gelatin leaves
2u vanilla pod
230g Zéphyr™ 34%
490g half whipped cream 35%
preparation
Scrape the vanilla seeds. Bring the water mixed with the citric acid, salt, and vanilla seeds to a boil. Filter the infusion.
Then, dissolve the previously hydrated gelatin sheets in the filtered infusion and pour in the melted white chocolate. Make sure that the mixture maintains a temperature above 36°C. Emulsify the mixture and fold in the semi whipped cream to let air in, then pour into a piping bag in preparation for assembly.
White chocolate glaze
ingredients
300g mineral water
250g sugar
350g glucose syrup DE 44
400g condensed milk
17g gelatin leaves
420g Zéphyr™ 34%
2g white colorant powder
preparation
Boil the water and sugar with the glucose syrup.
Add the condensed milk and the previously hydrated gelatin to the syrup.
Pour the mixture into the half-melted white chocolate, emulsify, and filter.
Let the mixture set in the refrigerator.
Heat to 35°C and then leave uncovered.
Assembly
Fill the Ø5cm half egg shaped molds half way with the vanilla mousse, then insert the chestnut cream center and add a little mousse before covering with a biscuit disc. Freeze.
Unmold and start glazing the half eggs. Place them on the vanilla pâte sablée and wrap them with a thin string of chestnut cream.
还等什么呢?没了...关灯走人...
都走了吗?开始放彩蛋
(看过不下20遍了,好想抱抱小不点儿)
你也在这里看到过好多次了吧
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