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巧克力大神chef Christopher Curtin作品，極簡極美味！
m2rm?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”點擊進入均可下載當日配方、視頻或圖片文件，省去大家自己復制黏貼的麻煩，配方文件無任何水印設置；“提取碼”因近日度娘抽風搞怪，暫不提供無碼下載服務，只能按她的規(guī)矩來，所以下載之前先把這個“提取碼”復制一下~另外，部分地區(qū)可能因為某些不可抗原因?qū)е聼o法直接點擊閱讀原文，可以在文末的【置頂留言】中找到鏈接和提取碼。
肉桂巧克力奶油杯CHOCOLATE POTS DE CRèMEBy Christopher Curtin
配方量：4-5杯巧克力奶油【766克】240 克【31.33%】……全脂牛奶240 克【31.33%】……淡奶油（35%+） 80 克【10.44%】……蛋黃 12 克【 1.57%】……砂糖（或香草糖） 1 克【 0.13%】……鹽193 克【25.20%】……70%黑巧克力（切碎）制作：1、將牛奶和奶油放入厚底平底鍋中，中小火加熱。同時，將蛋黃、砂糖和鹽在小盆中混合打散拌勻。2、將一半量的“步驟1”熱的液體沖入到蛋糊中并持續(xù)攪拌，然后倒回到鍋中的另一半液體中拌勻，小火加熱并保持不間斷攪拌，至溫度達到85℃（即“英式奶醬”）。3、離火，立刻倒在切碎的黑巧克力上，充分攪拌至表面呈光澤感的均勻細膩狀態(tài)?！?、注意：使用手持浸入式均質(zhì)機（Bamix@）攪拌會獲得最佳的乳化效果。香緹奶油【225克】200 克【88.89%】……新鮮的淡奶油 25 克【11.11%】……細砂糖（或香草糖）制作：1、將奶油與砂糖混合，手動或攪拌機打發(fā)至軟尖峰狀（約6成打發(fā)）。2、比較輕的打發(fā)效果適合于后期的使用。組裝&裝飾適量……煙熏磨粉肉桂適量……黑巧克力細屑制作步驟：1、將“巧克力奶油”擠入玻璃杯內(nèi)至3/4滿，密封冷藏至少3小時。2、撒入一薄層煙熏磨粉肉桂。3、將“香緹奶油”用裱花袋擠入，注意不要擠入氣泡。4、用抹刀將表面抹平整。5、冷藏15-30分鐘。6、食用前微加熱使之增加風味和濃度。7、最后表面用細擦板磨撒一層黑巧克力屑。
喜歡原汁原味，繼續(xù)看CHEF英文版
m2rm?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”點擊進入均可下載當日配方、視頻或圖片文件，省去大家自己復制黏貼的麻煩，配方文件無任何水印設置；“提取碼”因近日度娘抽風搞怪，暫不提供無碼下載服務，只能按她的規(guī)矩來，所以下載之前先把這個“提取碼”復制一下~另外，部分地區(qū)可能因為某些不可抗原因?qū)е聼o法直接點擊閱讀原文，可以在文末的【置頂留言】中找到鏈接和提取碼。Chocolate Pots de CrèmeBy Christopher Curtin
Yield:4-5 servingsCHOCOLATE POTS DE CRèME240 g whole milk240 g heavy cream 80 g egg yolks 12 g granulated sugar or vanilla sugar 1 g kosher salt193 g Eclat Chocolate 70%.finely choppedProcedure:1/ Slowly heat milk and heavy cream to a light simmer in saucepan over medium-low heat. Meanwhile,whisk the egg yolks,sugar,and salt together in a medium mixing bowl until incorporated.2/ Slowly pour 50% of the hot milk-cream mixture into the egg yolk mixture while continuously whisking. Pour the incorporated mixture back into the original pot. Whisk to combine. Return the pot to the stove over low heat and continuously stir until the thermoneter reacher 85℃.3/ Remove from heat and immediately add the finely chopped chocolate to stop the coking process. Gently whisk all ingredients until the surface has a nice shine. The end result should have a pourable consistency.Optional:Use immersion blender to blend mixture to ensure a lighter final texure and that the chocolate is completely emulsified.CHANTILLY CRèME200 g fresh whipping cream 25 g granulated sugar or vanilla sugarProcedure:1/ Combine cream and sugar and whip by hand with whisk or with electric mixer fitted with whisk attachment until cream forms very soft peaks.2/ The less whipped the cream is,the easier it will be to fill without air pockets.ASSEMBLYqs Smoked ground cinnamonqs Black of chocolate,for grating1/ Carefully pour the chocolate mixture into individual glass containers.Cover and chill until set,at least 3 hours.2/ Sprinkle a very light dusting of smoked cinnamon poder over the custard.3/ Put Chantilly Crème into piping bag,then pipe on top of the chocolate custard,staying in the middle of the container so it flows evenly across the surface and moves up the sides of the glass. This will create the least amount of air pockets.4/ SLightly overfill and remove excess with offset spatula for a flat surface at the rim.5/ Keep refrigerated until 15-30 minutes before service.6/ Allow to warm up slightly to increase flavor and consistency.7/ Garnish with block chocolate grated over the top using a Microplane grater before serving.表走開，看彩蛋哦~
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