Jerome Landrieu的黑森林撻
Jerome Landrieu(下圖)大神的這款超炫作品配方拿到!——黑森林撻,看樣子和黑森林沒什麼關係
......甜點不能只看外觀哦,黑森林的標誌性內涵櫻桃、巧克力均融入了這款撻中,看著簡單的外表,切開的剎那你會立刻驚訝!
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每天9:00/12:00更新,每篇文末左下角“瞭解更多”點擊進入前先把這個“提取碼”複製一下~均可下載當日配方、視頻或圖片文件,省去大家自己複製黏貼的麻煩,配方文件無任何水印設置;
這些都是大神Jerome作品,有木有趕腳逼格爆棚?!
黑 森 林 撻
Jerome Landrieu
01
巧克力甜撻皮
138克 無鹽黃油(切丁)
139克 中筋麵粉
23克 杏仁粉
86克 糖粉
1克 食鹽
23克 可可粉(嘉利寶22~24%)
41克 全蛋
製作
1、攪拌缸內放入切丁黃油,然後放入粉類(麵粉、杏仁粉、糖粉、鹽、可可粉),攪拌至無結塊黃油。加入全蛋攪拌至混合均勻(不要過度攪拌),在兩張烘焙紙之間擀壓成2.5毫米薄片,冷藏至少1小時。(如果使用料理機則可以全部原料一起加入攪拌)
2、裁切成直徑8.5cm的圓形,放在蛋撻模具內,輕輕壓貼模具內壁上,鋪放一層耐高溫保鮮膜,放入大米或小豆子,在預熱至160℃的烤箱中烘烤約10分鐘,然後移除大米,再繼續烘烤10分鐘。
02
巧克力海綿蛋糕
54克 杏仁膏
135克 蛋黃
27克 全蛋
32克 可可粉(Cacao Barry 22-24%)
13克 純可可塊(Cacao Barry Cocoa Mass 100%)
97克 黃油
97克 蛋白
適量 塔塔粉
46克 細砂糖
製作
1、黃油與純可可塊一起混合在中號盆中加熱融化,待用。杏仁膏加熱至35~40℃使之軟化後,放入攪拌缸(安裝扁槳)內,緩慢加入一部分混合在一起的全蛋和蛋黃攪拌至無結塊狀,期間要適當刮攪拌缸內壁。
2、當攪拌均勻後,換球槳並加入剩餘的全蛋和蛋黃,逐漸升為高速打發約15分鐘。同時,在另一個攪拌缸內加入蛋白、塔塔粉和一半量的細砂糖(23克)中速攪拌。
3、蛋白打發至5成左右時,加入剩餘的23克細砂糖,繼續攪拌至堅挺的奶油霜狀態。把可可粉加入到“步驟1”混合融化的黃油與可可塊中拌勻,然後把杏仁蛋糊加入拌勻。最後加入打發的蛋白霜,翻拌均勻。裝入硅膠烤盤,以預熱至180℃的烤箱烘烤約6~7分鐘。
03
櫻桃蜜餞凍
43克 冷凍櫻桃(整粒)
38克 櫻桃果茸
18克 覆盆子果茸
4克 檸檬汁
5克 葡萄糖漿
11克 細砂糖
1克 NH325果膠粉
製作
1、果膠粉與細砂糖混合均勻。 厚底平底鍋內放入切碎的櫻桃、覆盆子果茸和櫻桃果茸,在未加熱之前加入混合的果膠粉和糖。
2、開始中小火加熱至80℃左右,注意不要煮沸,離火,加入檸檬汁拌勻。保鮮膜貼面密封冷藏,降溫後,裝入裱花袋,擠入棒棒糖球形硅膠模具內,冷凍。
04
卡仕達醬
563克 全脂牛奶
84克 無鹽黃油
1.7克 香草籽(豆莢)
84克 細砂糖(A)
90克 蛋黃
28克 細砂糖 (B)
23克 玉米澱粉
23克 中筋麵粉
製作
1.平底鍋內放入牛奶、砂糖(A)和香草籽,小火開始煮。小盆中把蛋黃和砂糖(B)攪拌後加入玉米澱粉和麵粉,攪拌均勻。
2.倒入一小部分“步驟1”溫熱的牛奶到蛋黃的小盆中攪拌均勻。煮沸鍋中剩餘的牛奶,然後緩慢衝入到盆中並持續攪拌,再全部倒回鍋內再次加熱並攪拌混合均勻(期間適當離火攪拌再放回加熱繼續攪拌)。離火加入切丁的黃油拌勻。最後倒入小盆中用均質機攪拌均勻。
3.用保鮮膜貼面覆蓋,冷藏。
05
櫻桃奶油凍
200克 卡仕達奶醬
10克 櫻桃酒
10克 吉利丁凍(吉利丁粉:水=1:6)
75克 打發淡奶油
製作
1、吉利丁凍高溫加熱融化後,加入一小部分卡仕達醬充分攪拌至光滑細膩,然後再加入剩餘的全部卡仕達(共計200克)拌勻,加入櫻桃酒拌勻,最後再加入中度打發的淡奶油翻拌均勻。
2、裝入裱花袋,擠入蛋形或半球形模具內1/2滿,把凍結的櫻桃蜜餞球放在中間,冷凍。
06
巧克力奶油
巧克力奶油
140克 淡奶油
140克 全脂牛奶
55克 蛋黃
30克 細砂糖
30克 轉化糖漿
133克 66%黑巧克力(Cacao Barry Mexique 66%)
製作
1、淡奶油與牛奶在厚底平底鍋中混合加熱,同時,小碗中把砂糖、蛋黃和轉化糖漿攪拌混合均勻,然後把熱的液體倒入一小部分拌勻,再全部倒回平底鍋中再次加熱並攪拌,直至混合物接近沸騰狀態,離火保持繼續攪拌至降溫。
2、倒在巧克力上攪拌至巧克力融化混合,用手持均質機充分攪拌乳化,此時狀態為較稀的液體狀,倒入漏斗中,把凍結的“蛋形“模具剩餘空間注滿。冷凍。剩餘部分靜置待用。
07
香草香緹奶油
44克 全脂牛奶
0.5克 香草籽
35克 細砂糖
23克 吉利丁凍(吉利丁粉:水=1:6)
75克 馬氏卡邦尼乳酪
322克 淡奶油
製作
1、小鍋中加熱牛奶、香草籽和砂糖,至砂糖完全融化。加入融化的吉利丁凍,放入馬氏卡邦尼乳酪攪拌均勻,倒入裝有液體淡奶油的量杯中,用手持均質機充分攪拌乳化。
2、冷藏隔夜,使用時打發。
08
組裝完成
1、巧克力撻殼內擠入1/2滿剩餘的巧克力奶油,然後鋪放一片巧克力海綿蛋糕,再繼續擠滿巧克力奶油,抹平整,冷藏10分鐘使之凝結。
2、把冷凍脫模的“半蛋形”放在撻上,香草香緹奶油打發成奶油狀,裝入直徑7cm星嘴裱花袋內,環繞螺旋擠在“半蛋形”上,然後撒微量可可粉並裝飾小巧克力馬卡龍,完成。
照例放出英文版
black forest tarte la creme
Jerome Landrieu
Black Forest Tarte La Creme
by Jerome Landrieu ~ makes 8
CHOCOLATE PATE SUCREE
138g unsalted butter
139g plain flour
23g almond meal
86g icing sugar
1g salt
23g Callebaut Cocoa Powder 22- 24%
41g whole eggs
1、 In a food processor, place all ingredients in (except for the eggs). Mix well to ensure there are no lumps of butter. Add the eggs and mix until just combined. Roll pastry between two guitar sheets to 2.5mm. Allow to chill in the fridge for at least 1 hour.
2、Cut out 8.5cm discs and line moulds. Line the pastry with heat proof plastic wrap and rice. Bake at 160°C (320°F) for about 10 minutes. Then remove rice and bake for a further 10 minutes.
CHOCOLATE SPONGE
54g almond paste
135g egg yolks
27g whole eggs
32g Cacao Barry Extra Brute Cocoa Powder 22/24%
13g Cacao Barry Cocoa Mass 100%
97g clarified butter
97g egg whites
QS cream of tartar
46g (1.62oz) caster sugar
1、 Melt the butter and cocoa mass together, then set aside. Warm the almond paste to 35°C-40°C (105°F) just to soften. Place in the mixer. Slowly add the egg yolks and whole eggs into the almond paste to avoid lumps, scrape as you go.
2、 Once the mixture is emulsified, change from a paddle to a whisk attachment. Whip the mixture for about 10-15 minutes. In a seperate bowl, whisk the egg whites with the cream of tartar and half the sugar on a medium speed.
3、 Add the remaining sugar once thick and fluffy. Mix the cocoa powder through the melted mixture and fold the almond mixture and combine together until combined. Finally, fold through the egg whites. Spread the mixture into a half a flexipan until smooth. Bake at 180°C (356°F) for about 6-7 minutes.
CHERRY CONFIT
43g Ravifruit Frozen Whole Cherries
38g Ravifruit Cherry Puree
18g Ravifruit Raspberry Puree
4g lemon juice
5g liquid glucose
11g caster sugar
1g 325 NH pectin
1、 Combine pectin with the sugar. In a saucepan, mix the chopped fruit with the raspberry and cherry puree. While still cold, mix in the sugar and the pectin.
2、 Heat the mixture to a simmer (ensuring not to lose the fresh fruit flavour). Add in the lemon juice and allow to cool and to set to be able to pipe into the mould. Once it has become a gel, pipe into 2.5cm round moulds. Freeze until set.
pastry cream
563g full cream milk
84g unsalted butter
1.7g Heilala vanilla bean
84g caster sugar (A)
90g egg yolks
28g caster sugar (B)
23g corn starch
23g plain flour
1、Place the milk, sugar (A) and the cut and scraped vanilla beans in a saucepan. Slowly warm the mixture on the stove. Combine the egg yolks and sugar (B) in a bowl, add the corn starch and plain flour. Combine.
2、Add a little of the infused milk, temper and mix the batter. Boil the rest of the milk, then slowly combine with the rest of the mixture. Bring the mixture back on the stove and whisk to combine. Add the butter, combine. Place in a bowl with cling wrap to cover the top, then chill.
KIRSCH DIPLOMATE
200g pastry cream
10g kirsch
10g gelatine mass
75g semi-whipped cream
1、 Melt the gelatine to very hot. Add a small amount of the custard with the gelatine. Add the rest of the custard and whisk until smooth.Add the kirsch, fold throuugh the semiwhipped cream. Pipe mid-way into the mould. Place in the frozen cherry inserts. Place back in the freezer.
66% MEXIQUE CREMEUX
140g heavy cream
140g full cream milk
55g egg yolks
30g caster sugar
30g inverted sugar
133g Cacao Barry Mexique 66%
Mix cream and milk in a saucepan, heat. Combine the sugar, egg yolks and inverted sugar. Mix a small amount of the hot mixture with the egg yolks to temper. Place it all back in the saucepan and cook while whisking until the mixture just starts to simmer. Remove from the heat and keep whisking to help it cool down.
Pour over chocolate and stir until the chocolate is melted to combine. Use a stick blender to fully emulsify the mixture. Place on top of the frozen inserts. Set the remainder aside to use later.
VANILLA CHANTILLY
44g full cream milk
0.5g vanilla bean
35g caster sugar
23g gelatine mass
75g mascarpone
322g heavy cream
1、 In a pot heat the milk, vanilla and sugar, just until the sugar is dissolved. Add in the melted gelatine. Dissolve the mascarpone into the hot mixture. Place the cream in a jug, chill the hot mixture down before emulsifying it with cream. Leave it to chill overnight, or a minimum of 2-3 hours.
ASSEMBLY
Pipe a small amount of the chocolate cremoux on the base of the tart shell. Place one of the chocolate sponge discs on top of the cremoux. Pipe more chocolate cremoux to make sure it is level to the tart. Then place in the fridge for ten minutes to set.
Place the frozen insert on top of the filled tart. Whip the vanilla chantilly and place in a piping bag with a 7mm star nozzle. Place the tart on a mechanic turn table and pipe dots. then garnish with macarons.
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xrgh☜今日配方下載提取碼
每天9:00/12:00更新,每篇文末左下角“瞭解更多”點擊進入前先把這個“提取碼”複製一下~均可下載當日配方、視頻或圖片文件,省去大家自己複製黏貼的麻煩,配方文件無任何水印設置;