大神Jean Michel Perruchon(下图)的创作配方...呃好吧,我承认最近盯上他了 ,学院派嘛,配方清晰准确看起来非常流畅,今天的为什么“大出意外”呢?因为老顽童用上了我们的“香菜”
大出意外
by Jean Michel Perruchon
配方量:3个蛋糕
巧克力甜挞皮
200克 无盐黄油
80克 糖粉
260克 低筋面粉
20克 可可粉
2克 海盐
30克 全蛋
制作
1、厨师机安装扁桨(paddle attachment),混合搅拌黄油、糖粉、面粉、可可粉和海盐,一旦形成均匀的松散砂砾状,开始加入蛋液并搅拌成面团状。保鲜膜密封4℃冷藏5小时。然后取出擀压成4mm厚度并裁切成直径19cm的圆形。
2、温度165℃,烘烤12-14分钟,冷却刷适量金色闪粉待用。
巧克力饼底
180克 蛋白
150克 砂糖
120克 蛋黄
75克 低筋面粉
75克 马铃薯淀粉
40克 可可粉
制作
1、搅拌缸内打发砂糖与蛋白,然后一次性加入打散的蛋黄拌匀,再加入过筛的面粉、打发和可可粉拌匀。
2、将面糊均匀放入3个直径16cm高度6cm的模具圈内,以170℃烘烤35分钟,出炉后放在晾晒网上降温冷却,然后脱模裁切为3cm厚度,待用。
榛子胡荽(香菜)酱
80克 水
130克 砂糖
0.5 个 香草荚
200克 脱皮榛子
5克 胡荽籽(香菜籽)
2克 海盐
制作
1、把榛子和香菜籽一起在130℃的烤箱中烘烤15分钟。
2、平底锅内将水、砂糖和剖开刮籽的香草棒一起煮沸至118℃,让后放入榛子和香菜籽。离火搅拌使之沾满糖,然后再重新小火加热使糖焦化,最后加入海盐拌匀后,将锅内混合物倒在硅胶烤垫上冷却,待用。(用于制作榛子胡荽慕斯)
朗姆糖水
100克 水
100克 砂糖
30克 转化糖浆
30克 54°朗姆酒(Saint James)
制作
1、厚底平底锅中,将水、砂糖和转化糖煮沸。
2、离火冷却至40℃时加入朗姆酒拌匀,待用。
炸弹面糊
60克 砂糖
30克 葡萄糖浆
20克 水
170克 蛋黄
100克 淡奶油
制作
1、厚底平底锅中将砂糖、葡萄糖浆和水煮至121℃,然后倒搅拌缸中正在混合搅拌的蛋黄与热的淡奶油上,持续搅拌直至彻底冷却至室温。
2、待用于“榛子胡荽慕斯”和“巧克力慕斯”中。
巧克力慕斯
150克 58% 黑苦甜巧克力
150克 炸弹面糊
35克 吉利丁液(5克200Bloom的吉利丁粉+30克水)
280克 打发淡奶油
制作
1、巧克力融化至35℃,加入一小部分的打发淡奶油拌匀,然后将将融化的吉利丁液与炸弹面糊加入拌匀,最后再将剩余的打发淡奶油加入拌匀。立刻使用。
2、将直径16cm的巧克力饼底(表面涂刷朗姆糖水)铺在直径16cm的慕斯模圈底部,将慕斯均匀注入(注意这是3个的量),冷冻。
榛子胡荽慕斯
80克 无盐黄油
140克 榛子酱
140克 榛子胡荽酱(配方见上方)
200克 炸弹面糊
60克 40%牛奶巧克力(40% 'Ghana')
42克 吉利丁液(6克200Bloom的吉利丁粉+36克水)
300克 打发淡奶油
制作
1、搅拌缸内用扁桨(paddle attachment)把黄油、榛子酱和榛子胡荽酱混合搅打均匀,然后加入融化的30℃的牛奶巧克力拌匀。接着加入炸弹面糊、吉利丁液和打发的淡奶油拌匀。
2、挤入到直径16cm的“Flexipan”夹层硅胶模具中,冷冻,剩余的慕斯用于最后组装成型。
金橙镜面巧克力淋面
150克 水
300克 砂糖
300克 葡萄糖浆
200克 甜炼乳
140克 吉利丁液(20克 200Bloom的吉利丁粉+120克水)
200克 白巧克力(Zephyr)
100克 39%牛奶巧克力
5克 橙色色粉(推荐:PCB)
0.5 克 金色闪粉
制作
1、厚底平底锅中将水、砂糖和葡萄糖浆煮至103℃,然后加入炼乳、吉利丁液和白巧克力和牛奶巧克力以及色粉等,用手持均质机搅拌棒均质乳化,密封冷藏隔夜。
2、使用时回温至40℃,最近淋面温度为30-35℃。
组装完成
1、使用'Silikomart'的“Infinty”硅胶模具,将剩余的榛子胡荽慕斯分别均匀的注入3个模具内,然后放上一片巧克力慕斯夹心和巧克力饼底,再用榛子胡荽慕斯填满模具并处理平滑表面,冷冻。
2、脱模,倒置(即弧形面朝上)淋面,然后把脱模并用牛奶巧克力喷砂(牛奶巧克力与可可脂1:1)的榛子胡荽慕斯放在蛋糕表面中心位置,再装饰以巧克力、翻糖花和迷你马卡龙完成。
结构示意图
继续鸟语版(出自《COLLECTION》)
The Big Easy
by Jean Michel Perruchon
(makes 3 entrements)
Chocolate sweet paste
200g butter
80g icing sugar
260g flour
20g cocoa powder
2g sea salt
30g eggs
procedure
In a mixing bowl with a paddle attachment, combine together the butter, icing sugar, flour, cocoa powder and salt. Once the mixture has a sandy texture, add the egg and finish the paste. Place the paste into the refrigerator at 4℃ for a minimum of 5 hours. Roll out the past to a 4mm thickness and cut out discs of 19cm in diameter. Bake in a fan forced oven at 165℃ for 12 to 14 min. Allow to cool down and stock for the assembly.
Chocolate biscuit
180g egg whites
150g sugar
120g yolks
75g flour
75g potato starch
40g cocoa powder
procedure
In a mixing bowl with a whisk attachment, whisk the egg whites with the sugar. Incoraporate the egg yolks all at once and finish the whisking with only a couple of movements. To finish the mixture, add the sifted flour, potato starch and cocoa powder. Divide the mixture into ungreased rings of 16cm in diameter and 6cm high. Bake in a fan forced oven at 170℃ for 35 min. Once removed from the oven , place the rings onto grills to cool down. Unmould the biscuits and cut into slices of 3cm in thickness. Stock for the assembly.
Hazelnut coriander praline
80g water
130g sugar
1/2u vanilla bean
200g skinned hazelnuts
5g coriander seeds
2g sea salt
procedure
Toast together the hazelnuts and the coriander seeds in s fan forced at 130℃ for 15 minutes. In a saucepan, cook the water, sugar, and vanilla bean (cut and scraped ) to 118℃, then add the hazelnuts and coriander seeds. Remove from the heat and combine well the ingredients to coat in the sugar then return to the heat to caramelize on a gentle heat. At the end of the cooking , add the salt and pour out the mixture onto a 'silpat' to cool down completely. Stock for the hazelnut coriander mousse.
Rum punch
100g water
100g sugar
30g inverted sugar
30g 'Saint James' rum 54%v
procedure
In a saucepan, bring to the boil the water, sugar and inverted sugar. Once cooled down to 40℃ add the Saint James rum. Stock for the assembly.
Pate à bombe base
60g sugar
30g glucose
20g water
170g yolks
100g cream
procedure
In a saucepan, cook the sugar, glucose and water to 121℃ and pour over the whisking egg yolks and hot cream. Allow continue whisk until completely cold. Stock for the hazelnut coriander mousse.
Chocolate mousse
150g dark couverture chocolate 58% slightly bitter
150g pate à bombe base
35g gelatine mass (5g 200Bloom gelatine powder and 30g water)
280g whipped cream
procedure
Melt the dark couverture chocolate to 35℃ then, fold through a small amout the whipled cream. Combine the melted gelatine mass to the pate a bombe then fold this mixture through the chocolate and cream. Finally fold through the remaining whipped cream. Use immediately. Using the rings of 16cm in diameter place a disc of the chocolate biscuit in the bottom and brush lightly with the rum punch. Pipe the prepared rings into the freezer. Stock for the assembly.
Hazelnut coriander mousse
80g butter
140g hazelnut paste
140g hazelnut coriander praline
200g pate à bombe base
60g milk couverture chocolate 40% 'Ghana'
42g gelatine mass (6g 200 Bloom gelatin powder and 36g water)
300g whipped cream
procedure
In a mixer with a paddle attachment, beat the butter with the hazelnut paste and hazelnut coriander praline, then add the melted milk couverture chocolate at 30℃. Incorporate the pate a bombe, melted gelatin and whipped cream. Pipe the mousse into 'flexipan' 16cm insert moulds and place into the freezer. The remaining mousse for the assembly of the entremets.
Orange and gold milk chocolate mirror glaze
150g water
300g sugar
300g glucose
200g sweetened condensed milk
140g gelatin mass (20g 200 Bloom gelatin powder and 120g water)
200g white chocolate 'Zephyr'
100g milk couverture chocolate 39%
5g orange food colouring
1/2g gold powder
procedure
In a saucepan, cook together the water, sugar and glucose to 103℃ then pour over the condensed milk, gelatine and then the white couverture chocolate, milk couverture chocolate, gold powder and food colouring . Mix and stockk in the refrigerator overnight. The following day heat the glaze to 40℃ and use at 30-35℃.
Assembly and finishing
Using 'Silikomart' “Infinty” moulds, pipe the hazelnut coriander mousse into each moule and the place the insert of chocolate mousse an chocolate biscuit. Complete each mould with the hazelnut coriander mousse and smooth over the level. Place the completed moulds into the freezer.
Unmould the entremets and glaze upside down with the orange and gold milk chcolate mirror glaze. Place onto each entremets a disc of hazelnut coriander mousse, which has been sprayed with milk chocolate and cocoa butter. Finally place the entremets onto the chocolate sweet paste discs. Decorate with a band of two coloured chocolate triangle decoration, a few macarons and some daisies.
他的“部落酋长之冠”配方↓戳即穿越
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