提示:↑點(diǎn)擊上方"世界烘焙配方"快速關(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="255" data-ratio="1" data-s="300,640" src="http://buymedsaustralia.com/file/upload/202302/03/115624411.jpeg" data-type="jpeg" data-w="1080" />光頭強(qiáng)大B哥(chef Antonio Bachour 下圖)的極致榛味巧克力泡芙!86i4?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,暫不提供無碼下載服務(wù),只能按她的規(guī)矩來,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。焦糖榛子巧克力泡芙CHOUXby Antonio Bachour配方量:15個(gè)巧克力泡芙面糊【324克】 50 克……水 50 克……牛奶 40 克……黃油(乳脂含量:82-84%) 2 克……鹽 2 克……細(xì)砂糖100 克……全蛋 20 克……70%黑巧克力(Guanaja dark 70%) 60 克……中筋面粉制作:1、將牛奶、水、鹽、砂糖和黃油混合煮沸,加入巧克力融化拌勻,再將面粉加入,離火攪拌均勻,再繼續(xù)加熱并用木鏟攪拌使水分蒸發(fā)面糊炒干(鍋底出現(xiàn)微薄膜)。2、然后將此面團(tuán)倒入攪拌機(jī)中用扁槳以低速攪拌降溫至45℃,分次加入全蛋攪拌至順滑、光亮狀態(tài)的面糊。3、覆蓋保鮮膜,冷藏3小時(shí)。巧克力泡芙酥皮【360克】100 克……黃油(乳脂含量:82-84%)120 克……棕色砂糖/赤砂糖100 克……中筋面粉 20 克……杏仁粉 20 克……70%黑巧克力,融化(Guanaja dark 70%)制作:1、將全部材料放入攪拌缸中,用扁槳攪打至均勻面團(tuán)。2、在兩張烘焙油紙或透明塑料片之間搟壓至均勻的2毫米厚度,冷凍。3、冷凍后裁切為每個(gè)3厘米直徑的圓片形,繼續(xù)冷凍待用。榛子卡仕達(dá)奶油【403克】225 克……牛奶 25 克……35%淡奶油 50 克……細(xì)砂糖 40 克……蛋黃 20 克……玉米淀粉 3 克……細(xì)鹽 40 克……純榛子醬制作:1、將牛奶、鹽和淡奶油混合煮沸。2、將蛋黃、細(xì)砂糖和玉米淀粉混合攪打至泛白。3、將熱的液體沖入并拌勻后,倒回鍋中再次加熱并保持?jǐn)嚢琛?、將榛子醬加入,用手持?jǐn)嚢杵?蛋抽(whisk)攪拌混合均勻。5、保鮮膜覆蓋冷藏。焦糖醬【214克】75 克……細(xì)砂糖75 克……35%淡奶油 1 克……海鹽63 克……黃油(乳脂含量:82-84%)制作:1、細(xì)砂糖放入厚底平底鍋中加熱煮成干焦糖,然后沖入熱的淡奶油和鹽將焦糖融化,并繼續(xù)煮至110℃。2、離火,加入黃油,充分拌勻。榛子奶油【415克】300 克……35%淡奶油 35 克……馬斯卡彭乳酪 1 個(gè)……香草莢 35 克……細(xì)砂糖 40 克……蛋黃 4 克……吉利丁片(silver,180bloom)100 克……60%榛子帕林內(nèi)(hazelnut praliné 60%)制作:1、將奶油和馬斯卡彭乳酪放入厚底平底鍋中,將香草剖開刮籽后與香草籽一起放入鍋中,中小火加熱煮沸后離火,移除香草莢(不要直接扔掉,烘干后可以制成香草粉哦)。2、將蛋黃和細(xì)砂糖在小盆中攪打至泛白,然后緩慢沖入熱的液體拌勻,然后再倒回鍋中攪拌并小火加熱煮至82℃。3、加入冰水泡軟的吉利丁片拌融,最后將榛子帕林內(nèi)加入并用手持均質(zhì)機(jī)充分?jǐn)嚢枞榛旌稀?、保鮮膜密封冷藏12小時(shí)。鏡面噴淋【220克】200 克……鉆石鏡面果膠(法芙娜) 20 克……水制作:1、混合加熱融化至70-80℃。組裝&裝飾1、將“巧克力泡芙面糊”在鋪有硅膠烤墊的烤盤上擠均勻的直徑3厘米的球形。2、蓋上一片直徑3厘米的冷凍的“巧克力泡芙酥皮”。3、放入預(yù)熱至170℃的烤箱中烘烤約18-22分鐘,出爐后靜置冷卻。4、將泡芙倒轉(zhuǎn)(底部朝上),在朝上的平整底部戳個(gè)小孔,擠入“榛子卡仕達(dá)奶油”和“焦糖醬”。5、將冷藏的“榛子奶油”打發(fā)至軟尖峰狀態(tài),裝入圓形花嘴(n14°)的裱花袋中。6、底部朝上的平面上放一片直徑5厘米的巧克力片,然后在巧克力片上擠直徑3厘米的水滴形“榛子奶油”。7、噴薄薄一層“鏡面噴淋”,點(diǎn)綴若干烤熟的榛子碎和榛子膜。※如果你擔(dān)心翻轉(zhuǎn)的泡芙會(huì)不穩(wěn)定,也可以直接將“榛子奶油”擠在不翻轉(zhuǎn)的泡芙上,下圖這個(gè)樣子↓喜歡原汁原味繼續(xù)CHEF的英文版86i4?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,暫不提供無碼下載服務(wù),只能按她的規(guī)矩來,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。C H O U Xby Antonio Bachourfor:15 piecesCHOCOLATE P?TE à CHOUX 50 g water 50 g milk 40 g butter,82-84% fat 2 g salt 2 g sugar100 g eggs 20 g Guanaja dark couverture, 70% cocoa 60 g all-purpose flourProcedure:1.Combine teh water, milk, salt, sugar and butter and bring to a boil. Add the chocolate and then the sifted flour. Beat the dough vigorously on a high heat to dry out.2.In the bowl of a mixer fitted with the paddle attachment, mix the dough on low-medium speed until it cools down (45℃) and add the eggs, one at a time, until the dough is glossy and smooth,.3.Reserve the choux in the refrigerator for 3 hours.CHOCOLATE CRAQUELIN100 g butter, 82-82% fat120 g raw cane sugar100 g all-purpose flour 20 g almond powder 20 g Guanaja dark couverture, 70% cocoaProcedure:1.In the bowl of a mixer fitted with the paddle attachment, mix all the ingredients together to a homogenous dough.2.Roll out between two acetate sheets to about 2 mm thick. Reserve in the freezer.3.Cut out 3-cm circles and reserve in the freezer.HAZELNUT CRèME P?TISSIèRE225 g milk 25 g cream, 35% fat 50 g sugar 40 g egg yolks 20 g cornstarch 3 g salt 40 g pure hazelnut pasteProcedure:1.Combine the milk, salt and cream and bring to a boil.2.Mix the egg yolks together with the sugar and cornstarch until pale.3.Combine both mixture together and cook.4.Add the hazelnut paste and mix with a hand whisk.5.Cover the surface with plastic wrap and reserve in the refrigerator.CARAMEL75 g sugar75 g cream, 35% fat 1 g sea salt63 g butter, 82-84% cocoaProcedure:1.Make a dry caramel with the sugar and deglaze with the cream and salt. Cook to 110℃.2.Remove from the heat, add the butter and mix well.HAZELNUT CRéMEUX300 g cream, 35% fat 35 g mascarpone 1 u vanilla bean 35 g sugar 40 g egg yolks 4 g silver gelatin sheets, 180 Bloom100 g hazelnut praliné 60%Procedure:1.Combine the milk and mascarpone in a saucepan. Scrape in the seeds from the vanilla bean and add the bean too.Bring to simmer and remove from the heat.2.Whisk the egg yolks and sugar in a bowl and gradually whisk in the hot milk mixture. Return to the saucepan and cook on a low heat to 82℃.3.Add the drained gelatin and hazelnut praliné and emulsify with the help of a hand blender.4.Cover and reserve in the refrigerator for 12 hours.NAPPAGE SPRAY200 g Absolu Cristal neutral glaze 20 g waterProcedure:1.Heat and melt to 70-80℃.ASSEMBLY1.Pipe the pate à choux into a small buttons (3cm) on a tray lined with a perforated silicone mat.2.Place a disk of chocolate craquelin on top of each.3.Pre-heat the oven to 170℃.Bake for 18-22 minutes. Allow to cool down.4.Turn the pieces and make a hole in the bottom. Fill with the hazelnut crème patissière and the caramel sauce.5.Whip the crémeux until firm peaks form and transfer to a pastry bag fitted with a 14° round tip.6.Stick 5-cm chocolate disk onto the choux and pipe 3-cm dots of crémeux on top.7.Apply the nappage spray and finally decorate with halzenut nibs and skin.表走開,看彩蛋哦~—▼傳送門 · 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)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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