女侠出场的BMG,霜吗?
又拿到一个马丁大神的超燃奢华配方“维也纳华尔兹”栗子蛋糕,看着就有豪华的宫廷感:
超燃的配方也已经整理好了,各位火速get吧!
维也纳华尔兹
By Martin
配方量:15个
栗子饼
软化黄油:400克
蛋黄:180克
栗子酱:180克
栗子奶油:180克
蛋白:160克
细砂糖:80克
面粉:90克(高中低粉均可)
制作:
料理机中把黄油、蛋黄、栗子酱、栗子奶油搅拌混合均匀,加入蛋白与细砂糖打发的蛋白霜拌匀,加入过筛的面粉翻拌拌匀。铺入flexipat烤盘中,高度2cm、长5cm、宽36cm,(此烤盘只是马丁制作时使用的,并非必须,可自行更换)放入已提前预热至175℃的风炉中烘烤约15分钟,出炉自然冷却待用。
栗子慕斯
牛奶:75克
蛋黄:40克
吉利丁液:70克(200bloom的吉利丁粉10克+60克水)
栗子酱:225克
栗子奶油:75克
打发淡奶油:150克
制作:
牛奶蛋黄加热至85℃离火,加入吉利丁液拌匀,再加入栗子酱、栗子奶油和白兰地酒拌匀,降温至20℃时拌入打发的淡奶油,注入15个直径3cm的球形硅胶模具内,冷冻待用。
黑醋栗果冻
黑醋栗果蓉:200克
黑莓果蓉:100克
细砂糖:25克
NH果胶粉:3克
吉利丁液:28克(200bloom的吉利丁粉4克+24克水)
制作:
平底锅中煮沸黑醋栗果蓉和黑莓果蓉,加入混合在一起的NH果胶与细砂糖拌匀煮1分钟,离火加入吉利丁液拌匀,倒在已降至室温的栗子饼上,冷冻待用。
栗子奶油
牛奶:150克
蛋黄:80克
细砂糖:10克
吉利丁液:56克(200bloom的吉利丁粉8克+48克水)
栗子酱:450克
淡奶油:150克
制作:
牛奶、砂糖、蛋黄拌匀煮至85℃,加入吉利丁液拌匀,倒入装有栗子酱和淡奶油的搅拌缸内,用K桨拌匀后加入白兰地酒再拌匀,密封冷藏待用。
牛奶巧克力镜面淋面
水:150克
砂糖:300克
葡萄糖浆:300克
炼乳:200克
吉利丁液:140克(200bloom的吉利丁粉20克+120克的水)
牛奶巧克力:300克(法芙娜的milk couverture chocolate at 40%)
香草荚:1个
制作:
厚底平底锅中把水、砂糖、葡萄糖浆和香草籽一起煮至103℃,加入炼乳和吉利丁液,最后倒在装有牛奶巧克力币的量杯中,用均质机搅拌均匀(注意不要搅入气泡!),密封冷藏,使用时回温至40℃,最佳淋面温度为30~35℃。
组装完成
把栗子饼和黑醋栗果冻切成15个直径5cm的圆形,冷冻。
直径6cm的圆形慕斯模具汇内挤入一层栗子慕斯,放入一片栗子饼和果冻,再继续用栗子慕斯填满,冷冻4小时或隔夜。
脱模后淋面,牛奶巧克力圆片上挤栗子奶油后放在淋面蛋糕表面,最上端装饰脱模淋面的3cm栗子慕斯球,点缀金箔纸,侧面贴放一片金色闪粉喷砂的巧克力片。
(参考下图)
喜欢原汁原味的亲,你的英文版在此:
vienna waltz by martin
chestnut biscuit
40g softened butter
180g egg yolks
180g chestnut paste
180g chestnut cream
160g egg whites
80g sugar
90g flour
Using a food processor, mix together the butter , yolks , chestnut paste and chestnut cream. Whisk together the egg whites with the sugar then fold the two mixtures together . Add the sifted flour . Spread onto a 2cm high 'flexipat ' of 5cm long by 36cm wide then bake in a fan forced oven at 175℃ for approximately 15 minutes . Stock for the assembly.
chestnut mousse
75g milk
40g yolks
70g gelatine mass ( 10g 200 bloom gelatine powder and 60g water )
225g chestnut paste
75g chestnut cream
15g Armagnac
150g whipped cream
In a saucepan , heat the milk then cook the egg yolks to 85℃. Add the melted gelatine then pour over the remaining ingredients except for the whipped cream and mix well . Cool down at 20℃ and flold through the whipped cream . Fill 15 'mold spheres of 3cm diameter ' and stock the rest for the assembly.
blackcurrant compoe
200g blackcruuant puree
100g blackberry puree
25g sugar
3g pectin NH
28g gelatine mass ( 4g 200 bloom gelatine powder and 24g water )
In a saucepan ,boil all ingredients ecept for the gelatine together withe the sugar and pectin NH mixed together . Mix well then stock in the refrigerator.
chestnut cream
150g milk
80g yolks
10g sugar
56g gelatine mass ( 8g 200 bloom gelatine powder and 48g water )
450g chestnut paste
150g cream
15g Armagnac
Cook the milk ,yolks and sugar to 85℃, then add the gelatine mass and mix well . Pour this mixture over the chestnut paste and cream while mixing in a mixer with a paddle attachment. Add the Armagnac and stock in the refrigerator.
milk chocolate mirror glaze
150g water
300g sugar
300g glucose
200g condensed milk
140g gelatine mass ( 20g bloom gelatine powder and 120g water )
300g milk couverture chocolate at 40%
1 vanilla bean
In a saucepan cook together the water, sugar and glucose to 103℃ , then pour over the condensed milk and gelatine mass and finally over the milk couverture chocolate . Mix well and store in a refrigerator Before using heat the glaze to 40℃ and use at 30/35℃ .
assembly and finishing
Cutting discs 5cm shestnut biscuit and pipe over the blackcurrant compote. Reserve in the freezer. In metal rings of 6cm in diameter and 3.5cm high pipe a layer of chestnut mousse , place the biscuit and blackcurrant compote frozen then finish with the remaining moussd . Place into the freezer then unmould . Glaze with a milk chocolate mirror glaze . Place a milk chocolate disc 5cm diameter and pipe a chestnut cream. Finish withe sphere glazing and gold leaf .
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