当然不会是美式芝士蛋糕那么简单

且不说蛋糕配方你能不能猜到，表面的这个装饰神物够不够霸气？

什么东东做的？

可可百利大神Jerome Landrieu（下图）作品

美式蜂巢芝士蛋糕

by Jerome Landrieu

配方量：12个

沙布列饼底

140克 T55面粉

90克黄油

5克糖粉

30克砂糖

25克杏仁粉

2.5 克盐

25克全蛋

制作：

1、搅拌缸内用扁桨将面粉、软化黄油、砂糖、杏仁粉和盐混合搅打至散沙状，加入全蛋液，搅拌至光滑面团状，注意不要过度搅拌，冷藏30分钟。擀压至3毫米厚度裁切为圆形，再次冷藏20分钟。

2、风炉160℃烘烤20分钟，待用于椰子酥脆。

烤椰蓉

25克百香果果茸

30克砂糖

65克椰蓉

制作：

1、在平底锅内加热百香果果茸和砂糖，拌入椰蓉。

2、摊铺在硅胶烤垫上，在预热至150℃的风炉中烘烤15分钟，待用于椰子酥脆。

椰子酥脆片

220克沙布列饼底

40克薄脆片

60克烤椰蓉

100克可可脂粉（嘉利宝：Mycryo）

制作：

1、将烤熟的沙布列放入研磨机（Robot coupe）内搅拌成粗颗粒状，在一个不锈钢搅拌缸内将沙布列碎粒、薄脆片、烤椰蓉和融化的可可脂粉搅拌。

2、放在两张塑料薄膜之间擀薄，冷藏5分钟，裁切成9cm直径的圆片，待用。

煮芒果

170克水

30克百香果果茸

30克芒果果茸

4克柠檬汁

250克芒果丁

55克砂糖

5克香草荚

制作：

1、平底锅内将水、百香果果茸、芒果果茸和柠檬汁煮沸。加入切丁的芒果肉、砂糖和香草籽，小火煮并注意检查浓稠状态。

2、待用于芒果百香果果冻夹层。

芒果百香果果冻夹层

70克砂糖

5克 NH果胶粉

250克芒果果茸

105克百香果果茸

5克青柠檬汁

制作：

1、平底锅内加热混合的两种果茸（40℃左右），加入混合拌匀的砂糖与果胶粉搅拌并煮沸，最后阶段加入柠檬汁。

2、半球形硅胶模具（'flexipan' molds，直径5cm，高度1cm）放入20克煮芒果丁，倒入30克芒果百香果果冻，冷冻待用。

白巧克力生姜芝士蛋糕

250克奶油芝士

35克黄油

60克淡奶油

40克全脂牛奶

30克姜果茸

45克蛋黄

20克砂糖#1

10克马铃薯淀粉

50克白巧克力（Zephir）

60克蛋白

50克砂糖#2

制作：

1、将奶油芝士和黄油在均质研磨机（robot-coupe）内搅拌混合。

2、将淡奶油、牛奶、姜果茸、蛋黄、砂糖#1和马铃薯淀粉制作成卡仕达，之后加入白巧克力，拌匀后加入到“步骤1”中搅拌混合均匀。

3、厨师机内将蛋白和砂糖#2打发为蛋白霜，在另一个搅拌缸内将两者混合搅拌均匀。

4、在硅胶模具（直径7.5cm、高度2.0cm）内放入冻结的芒果百香果果冻，挤入45克芝士蛋糕糊，风炉110℃烘烤25-30分钟。烤熟的蛋糕应为白色，冷冻待用。

青柠棉花糖

110克水

2克青柠檬皮屑

100克砂糖

90克青柠檬汁

200克姜汁果茸（推荐：宝茸）

49克吉利丁液（7克200bloom的吉利丁粉+42克水）

制作

1、厚底平底锅中，将水和柠檬皮屑煮沸并闷5分钟。过滤后加入砂糖再次加热至砂糖完全融化，加入柠檬汁、姜果茸和吉利丁液拌融。

2、降温至5℃，放入搅拌缸中搅打至呈泡沫状态，装入裱花袋挤入直径7cm的半球硅胶模具内（flexipan），冷冻待用。

※这是一个非常棒的装饰配方！

热带风情镜面淋面

1000克中性透明镜面果胶

25克百香果果茸

75克芒果果茸

制作

1、镜面果胶加热至35℃，然后加入果茸拌匀。

2、储存待用。

组装完成

1、芝士蛋糕脱模，淋面。放在椰子酥脆片上。

2、柠檬棉花糖脱模，放在蛋糕上，最后装饰金箔纸完成。

鸟语版配方原文：

Americain cheesecake

by Jerome Landrieu

recipe for 12 individual gateaux (finished weight 120g)

Sable paste

140g T55 flour

90g butter

5g icing sugar

30g sugar

25g ground almonds

2.5 g salt

25g whole eggs

Procedure:

In a mixing bolw , mix together the flour,butter, sugar, grounds almonds and salt. Finally, add the whole eggs. Mix untli a smooth paste is formed without overworking. Stock in the refrigerator for 30 minutes befor using. Roll out the paste to a 3mm thickness and cook in a fan forced oven 160℃ for 20 minutes on a 'silpat' mat. Stock for the coconut crunch.

Toasted coconut

25g passion fruit puree

30g sugar

65g desiccated coconut

procedure:

In a saucepan heat the passion fruit puree with the sugar and mix through the desiccated coconut. Spread onto a 'silpat' mat and cook in a fan forced oven at 150℃ for 15 minutes. Stock for the Coconut crunch.

Coconut crunch

220g cooked sable biscuit

40g pailleté feuillantine

60g toasted desiccated coconut

100g 'Mycryo' cocoa butter

procedure:

Blend the cooked sable paste in a 'Robot coupe' to obtain large regular pieces. In an inox bowl mix the sable paste with the pailleté feuillantine， toasted desiccated coconut and the melted cocoa butter 'mycryo'. Roll out the paste in between two plastic sheets, allow to set for 5 minutes in the refrigerator then , cut 12 discs of 9cm in diameter. Stock for the assembly.

Poached mango

170g water

30g passion fruit puree

30g mango puree

4g lemon juice

250g mango cubes

55g sugar

5g vanilla beans

procedure:

In a saucepan, boil the water with the fruit purees and lemon juice. Add the cubes of mango, sugar and vanilla beans and cook lightly testing the

consistency. Stock for the mango and passion fruit insert.

Mango and passion fruit confit

70g sugar

5g pectin NH

250g mango puree

105g passion fruit puree

5g lime juice

procedure:

In a saucepan mix together the sugar and pectin NH, add the fruit purees and boil together. Add at the end of cooking the lime juice.

Spoon 20g of poached mango cubes into 'flexipan' moulds of 5cm × 1cm and pour 30g of mango and passion fruit confit over the mango cubes. Place into the freezer. Reserve for the assembly.

White chocolate and ginger cheesecake

250g cream cheese

35g butter

60g cream

40g whole milk

30g ginger puree 'verger boiron'

45g egg yolks

20g sguar

10g potato starch

50g white chocolate 'Zephir'

60g egg whites

50g sugar

procedure:

In a 'robot coupe' blend together the cream cheese and butter.

Make a pastre cream with the cream , milk , ginger puree, egg yolks, sugar and the potato starch. Add at the end of the cooking the white chocolate. Pour this mixture into the cream cheese and butter and blend all ingredients together.

In a mixing bowl with a whisk attachment , whisk together the egg whites and sguar to a meringue . In an inox bowl, fold though the two mixes together. Using 'flxipan' 7.5cm × 2cm moulds and place a frozen mango passion fruit confit palette into each mould and pipe 45g of cheesecake mixture onto each palette. Cook the cheesecake in a fan forced oven at 110℃ for 25-30 minutes. The cheesecake should remain white. Place in a freezer for the assembly.

Lime marshmallow

110g water

2g llime zest

100g sugar

90g lime juice

200g ginger puree 'verger Boiron'

49g gelatin mass ( 7g powdered gelatine 200 Bloom and 42g water)

procedure :

In a saucepan , boil the water and infuse the lime zests for 5 minutes. Sieve and add the sugar then return to the heat to dissolve completely the sugar, add the lime juice , the ginger puree and gelatin. Cool the mixture to 5℃ then whisk in a mixer to obtain a light mcusse texture. Pipe in a piping bag into 'flexipan' 7cm demi spheres moulds. Place into the freezer. Store for the decoration.

Exotic glage

1000g neutral glaze

25g passion fruit puree

75g mango puree

procedure :

Heat the glaze to 35℃ and add the remaining ingredients. Store for the assembly.

Assembly and decoration

Unmould the cheesecake and glaze with the exotic glaze . Place the cheesecake on to the discs of coconut crunch.

Unmould the lime marshmallow and place on the top. Finish with gold leaf on each cheesecake.

建筑师小姐姐Dinara Kasko的折纸蛋糕了解一下？

（点击下图穿越）

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