↑點(diǎn)擊"世界烘焙配方"關(guān)注cription-url="https://mmbiz.qpic.cn/mmbiz_jpg/PR7JPt3C5zawKVqAvnVjgkJkKicO3wLSfvxkngAAoDWUqJLBBmuPX3tz9EErvItMfV2IGR6HnCYhZnibRA6KM6Ww/0?wx_fmt.jpeg" data-cropselx1="0" data-cropselx2="578" data-cropsely1="0" data-cropsely2="636" data-ratio="1.5009380863039399" data-s="300,640" src="http://buymedsaustralia.com/file/upload/202211/17/111011101.jpeg" data-type="jpeg" data-w="533" >閃電泡芙店Вспышка的chef Aleksandr Donskov做了一款“米其林”LOGO形的閃電泡芙，在烘焙雜志《SOGOOD》的第27期中有收錄。niiq?今日配方下載提取碼每天20:30更新，每篇文末左下角“閱讀原文”點(diǎn)擊進(jìn)入均可下載當(dāng)日配方、視頻或圖片文件，省去大家自己復(fù)制黏貼的麻煩，配方文件無(wú)任何水印設(shè)置；“提取碼”因近日度娘抽風(fēng)搞怪，暫不提供無(wú)碼下載服務(wù)，只能按她的規(guī)矩來(lái)，所以下載之前先把這個(gè)“提取碼”復(fù)制一下~另外，部分地區(qū)可能因?yàn)槟承┎豢煽乖驅(qū)е聼o(wú)法直接點(diǎn)擊閱讀原文，可以在文末的【置頂留言】中找到鏈接和提取碼。“米其林”閃電泡芙NonSTANDARD "MICHELIN" éCLAIRBy Aleksandr Donskov泡芙【1499克】217 克……牛奶（乳脂含量2.5%）303 克……純凈水212 克……黃油（乳脂含量82.5%）277 克……低筋面粉472 克……全蛋液 6 克……細(xì)砂糖 7 克……鹽（喜馬拉雅粉色巖鹽） 5 克……玉米糖漿制作：1、將水、黃油、鹽、砂糖、牛奶和糖漿放入厚底平底鍋中，加熱煮沸，然后將面粉加入攪拌至順滑。2、直至鍋底出現(xiàn)白色薄膜狀態(tài)，離火，倒入攪拌缸中。3、用扁槳/葉槳/K槳攪打約30秒，使面糊適當(dāng)降溫。4、分次加入全蛋液（每次約120-150克），每次都要攪拌吸收后在加入下一次，最后的蛋液加入后攪拌30秒再進(jìn)行下一步驟。5、將泡芙面糊裝入裱花袋，用直徑1.3CM的星形花嘴擠入水滴形金屬模具至一半高度（模具內(nèi)要襯入一層透氣網(wǎng)孔硅膠烤墊，烘烤后才會(huì)有表面的紋理效果）。6、入風(fēng)爐烤箱以176℃、2檔風(fēng)速烘烤46分鐘左右，或者平爐上火174℃/下火160℃烘烤約62分鐘。拿破侖卡仕達(dá)【729克】325 克……牛奶（乳脂含量3.2%） 84 克……蛋黃118 克……細(xì)砂糖（白糖） 12 克……玉米淀粉184 克……黃油（乳脂含量82.5%） 6 克……吉利丁片制作：1、將吉利丁片浸入冰水中泡軟。2、將蛋黃、細(xì)砂糖和玉米淀粉在盆中攪拌至順滑。3、將牛奶在厚底平底鍋中加熱至40℃，然后將其一部分沖入到“步驟2”的蛋糊中拌勻后再全部倒回鍋中，保持?jǐn)嚢柚蠓兄翝獬怼?、當(dāng)卡仕達(dá)沸騰時(shí)離火，將泡軟的吉利丁加入拌融后用保鮮膜貼面覆蓋，靜置降溫至40℃。5、當(dāng)溫度降至40℃時(shí)，將室溫軟化的黃油加入攪拌至順滑。6、保鮮膜密封冷藏15小時(shí)或隔夜。7、使用前將冷藏的“步驟6”的卡仕達(dá)放入攪拌缸中攪打5至6分鐘。巧克力卡仕達(dá)【647克】274 克……牛奶（乳脂含量3.2%）100 克……稀奶油（乳脂含量34%） 51 克……蛋黃 14 克……蔗糖 84 克……黑巧克力（可可含量55%） 90 克……黑巧克力（可可含量64%） 34 克……黃油（乳脂含量82.5%）制作：1、將蛋黃、細(xì)砂糖和玉米淀粉在盆中攪拌至順滑。2、將牛奶在厚底平底鍋中加熱至40℃，然后將其一部分沖入到“步驟2”的蛋糊中拌勻后再全部倒回鍋中，保持?jǐn)嚢柚蠓兄翝獬怼?、當(dāng)卡仕達(dá)沸騰時(shí)離火，倒在巧克力上并持續(xù)攪拌至順滑。4、將室溫軟化的黃油加入攪拌至順滑。5、保鮮膜密封冷藏12小時(shí)或隔夜。6、使用前將冷藏的“步驟5”的巧克力卡仕達(dá)放入攪拌缸中攪打2至3分鐘。碧根果醬【237克】116 克……水 91 克……碧根果帕林內(nèi)（焦糖山核桃） 28 克……碧根果/山核桃（切碎） 2 克……黃原膠制作：1、將全部材料放入厚底平底鍋中拌勻，煮沸，持續(xù)攪拌至順滑。2、冷藏4小時(shí)使其降溫。3、冷藏后裝入裱花袋內(nèi)使用。紅絲絨巧克力【208克】200 克……白巧克力（可可含量34%） 8 克……罌粟紅食用色素制作：1、將巧克力融化至44℃，加入色素調(diào)溫使用。紅絲絨噴砂【205克】200 克……可可脂 5 克……罌粟紅食用色素制作：1、將可可脂融化至37℃，加入色素拌勻，裝入巧克力噴槍使用。紅酒色噴淋液【244克】200 克……鏡面果膠 40 克……水 4 克……勃艮第紅色素（紅酒色）制作：1、全部材料倒入厚底平底鍋中拌勻并煮沸，裝入噴槍噴在冷卻的巧克力上使之表面呈毛茸茸的效果。制作：1、先將“拿破侖卡仕達(dá)”和“巧克力卡仕達(dá)”簡(jiǎn)單攪拌至呈大理石花紋狀。2、裝入裱花袋逐個(gè)擠入水滴形泡芙內(nèi)，剩余些空間再將“碧根果醬”逐個(gè)擠入。3、兩種規(guī)格的水滴形模具內(nèi)噴“紅絲絨噴砂”，注入調(diào)溫的“紅絲絨巧克力”，其中一部分噴“紅絲絨噴砂”，另一部分噴“紅酒色噴淋液”使之呈粗粒斑點(diǎn)效果。4、結(jié)晶后，將之按圖方式分別裝飾在水滴形泡芙上，米其林logo就搞定啦！喜歡原汁原味繼續(xù)CHEF的法語(yǔ)版niiq?今日配方下載提取碼每天20:30更新，每篇文末左下角“閱讀原文”點(diǎn)擊進(jìn)入均可下載當(dāng)日配方、視頻或圖片文件，省去大家自己復(fù)制黏貼的麻煩，配方文件無(wú)任何水印設(shè)置；“提取碼”因近日度娘抽風(fēng)搞怪，暫不提供無(wú)碼下載服務(wù)，只能按她的規(guī)矩來(lái)，所以下載之前先把這個(gè)“提取碼”復(fù)制一下~另外，部分地區(qū)可能因?yàn)槟承┎豢煽乖驅(qū)е聼o(wú)法直接點(diǎn)擊閱讀原文，可以在文末的【置頂留言】中找到鏈接和提取碼。NONSTANDARD"MICHELIN" éCLAIRBy Aleksandr DonskovCHOUX PASTRY217 g milk, 2.5% fat303 g filtered water212 g butter, 82.5% fat277 g wheat flour, type OO472 g egg 6 g sugar 7 g Himalayan pink salt 5 g corn syrupProcess:1.Put the water, butter, salt, sugar, milk and syrup in a pot. Bring to a boil, place the flour in and start stirring it until smooth.2.Keep the pot over the heat until a white crust appears on the bottom.Then remove from the heat and place everything in a bowl.3.Use the paddle attachment in a stand mixer. Beat on low speed for 30 seconds.4.Add the eggs gradually, 120 to 150 g at a time. Stir well after each addition and for an additional 30 seconds after the last one.5.Transfer the dough to a pastry bag fitted with a 1.3=cm starred tip. Pipe up to half the pastry mold.6.Use the oven in reverse mode, speed 2, 176℃ for 46 minutes (non-standard éclair shape).To bake in a standard form, use an electric oven, bottom heat 160℃, top 174℃ for 62 minutes.NAPOLEON CUSTARD325 g milk, 3.2% fat 84 g egg yolk118 g white sugar 12 g cornstarch184 g butter, 82.5% fat 6 g gelatin sheetsProcess:1.Soak the gelatin in cold water.2.Stir the egg yolks, sugar and starch in a bowl until smooth.3.Heat the milk in a pot to 40℃, mix part into the egg yolks and place them back in the pot. Bring to a boil and cook until it thickens.4.Remove from the heat when the custard starts boiling. Add the drained gelatin and leave it to cool down to 40℃ covered with plastic wrap.5.Mix the room-temperature butter into the custard at 40℃ and blend until smooth.6.Reserve in the refrigerator for 15 hours to set.7.Place the already cooled custard in the bowl of a stand mixer and whip for 5 to 6 minutes.CHOCOLATE CUSTARD274 g milk, 3.2% fat100 g cream, 34% fat 51 g egg yolk 14 g cane sugar 84 g chocolate, 55% cocoa 90 g chocolate, 64% cocoa 34 g butter, 82.5% fatProcess:1.Stir the egg yolks, sugar and starch in a bowl until smooth.2.Heat the milk in a pot to 40℃, mix, part into the egg yolks and place them back in the pot. Bring to a boil and cook until it thickness.3.Remove from the heat when the custard starts boiling. Pour over the chocolates and stir until smooth.4.Mix the butter into the custard and blend until smooth.5.Reserve in the refrigerator for 12 hours to set.6.Place the already cooled custard in the bowl of a stand mixer and whip for 2 to 3 minutes.PECAN SAUCE116 g water 91 g pecan praliné 28 g pecan, ground 2 g xanthan gumProcess:1.Mix all the ingredients in a pot and bring to a boil.Blend until smooth.2.Reserve in the refrigerator for 4 hours to cool down and set.3.once cooled, transfer to a pastry bag and use.CHOCOLATE DéCOR200 g white chocolate, 34% cocoa 8 g poppy red food coloringProcess:1.Melt the chocolate to 44℃,add the food coloring and temper until ready.RED VELVET200 g cocoa butter 5 g poppy red food coloringProcess:1.Melt the cocoa butter to 37℃, add the food coloring and spray once cooled.RED NEUTRAL GLAZE200 g neutral gel 40 g water 4 g burgundy food coloringProcess:1.Mix all the ingredients in a pot, bring to a boil and then spray the cocoa butter over the chocolate to give a velvet effect.ASSEMBLY1.Before filling the élcair, combine both types of custard in a marbled shape.2.Then fill the éclair with the mixed custard and fill the rest with pecan sauce.3.Prepare the chocolate décor. Spray one part of the chocolate molds with velvet spray and then with neutral gel until it resembles orange peel.4.once the chocolate layers are ready, arrange them one by one as shown in the picture.In the end you will have a Michelin star.表走開(kāi)，看彩蛋哦~—▼傳送門(mén) · 戳下圖·有配方▼—關(guān)注“世界烘焙配方”sjhbpf進(jìn)入世界頂級(jí)烘焙殿堂！全球最新烘焙資料、最炫蛋糕圖片、最時(shí)尚面包大師作品，全球名店產(chǎn)品展示，最詳盡的配方食譜！點(diǎn)擊閱讀原文，傳送至下載鏈接（百度云盤(pán)）轉(zhuǎn)載請(qǐng)標(biāo)注：轉(zhuǎn)自微信公眾號(hào)：世界烘焙配方戳一下在看嘛~你又不會(huì)懷孕！ 預(yù)覽時(shí)標(biāo)簽不可點(diǎn)
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每天20:30更新，每篇文末左下角“閱讀原文”點(diǎn)擊進(jìn)入均可下載當(dāng)日配方、視頻或圖片文件，省去大家自己復(fù)制黏貼的麻煩，配方文件無(wú)任何水印設(shè)置；“提取碼”因近日度娘抽風(fēng)搞怪，暫不提供無(wú)碼下載服務(wù)，只能按她的規(guī)矩來(lái)，所以下載之前先把這個(gè)“提取碼”復(fù)制一下~另外，部分地區(qū)可能因?yàn)槟承┎豢煽乖驅(qū)е聼o(wú)法直接點(diǎn)擊閱讀原文，可以在文末的【置頂留言】中找到鏈接和提取碼。
niiq?今日配方下載提取碼
CHOUX PASTRY217 g milk, 2.5% fat303 g filtered water212 g butter, 82.5% fat277 g wheat flour, type OO472 g egg 6 g sugar 7 g Himalayan pink salt 5 g corn syrupProcess:1.Put the water, butter, salt, sugar, milk and syrup in a pot. Bring to a boil, place the flour in and start stirring it until smooth.2.Keep the pot over the heat until a white crust appears on the bottom.Then remove from the heat and place everything in a bowl.3.Use the paddle attachment in a stand mixer. Beat on low speed for 30 seconds.4.Add the eggs gradually, 120 to 150 g at a time. Stir well after each addition and for an additional 30 seconds after the last one.5.Transfer the dough to a pastry bag fitted with a 1.3=cm starred tip. Pipe up to half the pastry mold.6.Use the oven in reverse mode, speed 2, 176℃ for 46 minutes (non-standard éclair shape).To bake in a standard form, use an electric oven, bottom heat 160℃, top 174℃ for 62 minutes.NAPOLEON CUSTARD325 g milk, 3.2% fat 84 g egg yolk118 g white sugar 12 g cornstarch184 g butter, 82.5% fat 6 g gelatin sheetsProcess:1.Soak the gelatin in cold water.2.Stir the egg yolks, sugar and starch in a bowl until smooth.3.Heat the milk in a pot to 40℃, mix part into the egg yolks and place them back in the pot. Bring to a boil and cook until it thickens.4.Remove from the heat when the custard starts boiling. Add the drained gelatin and leave it to cool down to 40℃ covered with plastic wrap.5.Mix the room-temperature butter into the custard at 40℃ and blend until smooth.6.Reserve in the refrigerator for 15 hours to set.7.Place the already cooled custard in the bowl of a stand mixer and whip for 5 to 6 minutes.CHOCOLATE CUSTARD274 g milk, 3.2% fat100 g cream, 34% fat 51 g egg yolk 14 g cane sugar 84 g chocolate, 55% cocoa 90 g chocolate, 64% cocoa 34 g butter, 82.5% fatProcess:1.Stir the egg yolks, sugar and starch in a bowl until smooth.2.Heat the milk in a pot to 40℃, mix, part into the egg yolks and place them back in the pot. Bring to a boil and cook until it thickness.3.Remove from the heat when the custard starts boiling. Pour over the chocolates and stir until smooth.4.Mix the butter into the custard and blend until smooth.5.Reserve in the refrigerator for 12 hours to set.6.Place the already cooled custard in the bowl of a stand mixer and whip for 2 to 3 minutes.PECAN SAUCE116 g water 91 g pecan praliné 28 g pecan, ground 2 g xanthan gumProcess:1.Mix all the ingredients in a pot and bring to a boil.Blend until smooth.2.Reserve in the refrigerator for 4 hours to cool down and set.3.once cooled, transfer to a pastry bag and use.CHOCOLATE DéCOR200 g white chocolate, 34% cocoa 8 g poppy red food coloringProcess:1.Melt the chocolate to 44℃,add the food coloring and temper until ready.RED VELVET200 g cocoa butter 5 g poppy red food coloringProcess:1.Melt the cocoa butter to 37℃, add the food coloring and spray once cooled.RED NEUTRAL GLAZE200 g neutral gel 40 g water 4 g burgundy food coloringProcess:1.Mix all the ingredients in a pot, bring to a boil and then spray the cocoa butter over the chocolate to give a velvet effect.ASSEMBLY1.Before filling the élcair, combine both types of custard in a marbled shape.2.Then fill the éclair with the mixed custard and fill the rest with pecan sauce.3.Prepare the chocolate décor. Spray one part of the chocolate molds with velvet spray and then with neutral gel until it resembles orange peel.4.once the chocolate layers are ready, arrange them one by one as shown in the picture.In the end you will have a Michelin star.
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關(guān)注“世界烘焙配方”sjhbpf進(jìn)入世界頂級(jí)烘焙殿堂！全球最新烘焙資料、最炫蛋糕圖片、最時(shí)尚面包大師作品，全球名店產(chǎn)品展示，最詳盡的配方食譜！
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