覆盆子巧克力奶油挞
清晰明了宛若慢镜学个透彻
配方：
无盐黄油：168克
细砂糖：168克
食盐：4克
蛋黄：72克
面粉：230克
泡打粉：22克
可可脂：适量
制作：
1、搅拌缸，K桨，把黄油、细砂糖、食盐搅拌均匀。
2、加入蛋黄搅拌均匀，再加入面粉和泡打粉拌匀。
3、把面团压成扁的正方形，保鲜膜包裹冷藏1小时。
4、擀压成1cm厚度，切成直径20cm的圆片，挞模擦油或铺垫烘焙纸，170℃烘烤15分钟至金黄色。
5、趁热脱模，并用可可脂涂刷表面。
覆盆子果冻
配方
吉利丁片：7克
覆盆子果茸（解冻）：230克
细砂糖：35克
制作：
1、吉利丁片冰水浸泡至软，沥干水分后与1/3量的解冻融化覆盆子果茸和砂糖加热至60℃。
2、再与剩余的覆盆子果茸混合均匀。
巧克力香缇奶油
配方
黑巧克力66%：210克
淡奶油35%A：300克
葡萄糖浆：30克
香草精：3克
淡奶油35%B：400克
制作：
1、巧克力加热至融化。
2、淡奶油A+葡萄糖浆+香草精混合煮沸，加入融化的巧克力拌匀，再加入液态淡奶油B拌匀，密封冷藏隔夜。
3、使用时打发。
巧克力螺纹
配方：
白巧克力：400克（嘉利宝w2）
制作：
1、巧克力调温。
2、大理石板上制作巧克力螺纹盘装饰。
组装完成
1、把冷冻完成的覆盆子果冻放在降至室温的挞中，冷冻1小时。
2、用圣安娜裱花嘴装饰巧克力香缇奶油，装饰鲜覆盆子及巧克力螺纹。
参考下方示意图：
还有原文版的哦↓
Raspberry Cream Tart
Breton Shortbread
168g Unsalted Butter
168g Caster Sugar
4g Salt
72g Egg Yolks
230g Plain Flour
22g Baking Powder
QS Callebaut Mycryo Cocoa Butter
Mix the butter, caster sugar and the salt in an electric mixer with a paddle attachment. Add the egg yolks and then finally the flour and baking powder. Press the dough in a flat square, wrap and chill for an hour. Roll out on a bench lightly dusted with flour to a 1cm thickness. Cut into a 20cm disc with a cake ring. Place the pastry on a lined tray and place the cake ring on the outside. Bake at 170°C for 15 minutes or until golden brown. Run a knife around the edge of the ring while it is still hot and dust it with Mycryo to seal the pastry.
Raspberry Jelly
7g Gold Gelatine Sheets
230g RaviFruit Frozen Raspberry Puree, defrosted
35g Caster Sugar
Pre-soak the gelatine sheets in a bowl of cold water until soft and pliable and then mix together with one third of the defrosted puree and the sugar. Heat to approximately 60°C and then add the remaining defrosted puree.
Chocolate Chantilly Cream
210g black chocolate 66%
300g Bulla Thickened Cream 35% Fat (A)
30g Liquid Glucose
1 tsp Heilala Vanilla Bean Paste
440g Bulla Thickened Cream (B)
Melt the chocolate until hot. Boil cream A with the glucose and vanilla bean paste. Whisk it together with the melted chocolate. Add the liquid cream B and mix together. Place in the fridge for 24 hours before whipping.
Chocolate Curls
400g Callebaut chocolate
To create your curls, temper your preferred couverture.
Place the tempered couverture on to a stone surface and spread it with a palate knife.
Work it backward and forward until the couverture starts to resist.
With a metal scraper working away from yourself, place the scraper on the surface of the couverture and with firm pressure scraping on a diagonal, scrape the chocolate to form tapered cigarettes.
Assembly
1 punnet of fresh Raspberries
Place the raspberry jelly into the centre of the cooled baked tart and place in the fridge to set for an hour. Once set, pipe Chantilly cream on the tart with a Saint Honore piping tube. Place fresh raspberries and chocolate curls in the centre.
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