金色幻想曲Fantony
Jean Michel Perruchon大神(下圖)的經典作品!
都是他的創作:
Jean Michel Perruchon的烘焙學院和他的一群大神
極簡的風格卻凸顯出無盡奢華氣息,別被它嚇到,做法其實蠻簡單的,按順序幾個組成配方就搞定了
金色幻想曲
by Jean Michel Perruchon
配方量:12個
榛子沙佈列
90克 幹黃油
90克 榛子粉(烤熟)
90克 低筋粉
90克 紅糖
1克 海鹽
製作
1、榛子粉以170℃烘烤10分鐘,然後在破壁機內與其他材料一起攪拌呈糊狀,取出後在兩張薄膜或烘焙油紙之間擀壓成0.5cm厚度,冷藏。
2、用直徑8cm的圓形光極裁切成圓片,放在兩片硅膠烤墊之間以170℃烘烤14分鐘左右。
花生醬
150克 砂糖
250克 烤熟的花生
1克 鹽
製作
1、厚底平底鍋中將砂糖煮至微焦糖色,加入烤熟的熱的花生拌勻,取出後放在硅膠烤墊上降溫。
2、放入破壁機內研磨成細膩的花生醬。
焦糖花生醬
100克 艾素糖
150克 淡奶油
75克 花生醬
50克 無鹽黃油
製作
1、厚底平底鍋中,融化艾素糖並繼續煮至焦糖。
2、加入熱的淡奶油攪拌使焦糖融化,再加入花生醬(配方見上↑)和黃油拌勻。
香草餅底
100克 杏仁粉
80克 紅糖#1
30克 蛋白#1
40克 蛋黃
30克 糖粉
1克 鹽
5克 香草醬
1克 香草籽
90克 無鹽黃油
120克 蛋白#2
20克 紅糖#2
50克 T55麵粉
3克 泡打粉
製作
1、料理機內混合杏仁粉、紅糖#1、蛋白#1、蛋黃、糖粉、鹽、香草精、香草籽和黃油,攪拌5分鐘。
2、同時,廚師機內將蛋白#2和紅糖#2打發為蛋白霜,然後與“步驟1”的混合物輕輕拌勻,最後再加入混合過篩的麵粉和泡打粉拌勻。
3、鋪在果膠烤盤(33x33x2cm)以170℃烘烤13-15分鐘,出爐後放在晾曬網上降溫,然後裁切為直徑6cm的圓片,每片上塗抹焦糖花生醬,冷凍待用。
檸檬甘納許
500克 淡奶油
2個青檸皮屑
450克 白巧克力(推薦:Zéphy)
製作
1、淡奶油與檸檬皮屑加熱並浸泡悶1小時。過濾後煮沸,倒在巧克力上,拌融,冷藏12小時。
2、使用時打發。
橙色牛奶巧克力鏡面淋面
150克 水
300克 砂糖
300克 葡萄糖漿
200克 甜煉乳
140克 吉利丁凍(20克200Bloom的吉利丁粉+120克水)
200克 白巧克力
100克 牛奶巧克力39%
5克 脂溶性橙色粉
製作
1、厚底平底鍋將水、砂糖和葡萄糖漿煮至103℃,然後加入煉乳、吉利丁凍拌勻,倒在兩種巧克力,加入色粉,均質機攪拌乳化均勻,冷藏隔夜。
2、使用時回溫至40℃,淋面時的最佳溫度為30-35℃。
組裝完成
1、打發甘納許裝入裱花袋,擠入“石頭”模具("stone" Silikomart® moulds)1/2滿,再鋪入一片焦糖花生香草餅底當做夾心層,接著繼續擠入甘納許至滿模具。冷凍。
2、用剩餘的甘納許擠入“迷你小石頭”硅膠模具內,冷凍。
3、大石頭模具脫模,淋面。小石頭模具脫模,噴砂(白巧克力與可可脂1:1,並加入金粉),將小的放在大的上,最後整體放在沙佈列上。
4、裝飾以塑形(巧克力調溫後在冷凍大理石板上塗抹成薄片並裁切形狀)並噴砂的白巧克力和金箔紙完成。
Fantony
by Jean Michel Perruchon
Hazelnut shortbread
90g dry butter
90g toasted ground almonds
90g flour
90g brown sugar
1g sea salt
Procedure
Toast the ground almonds in fan forced oven at 170℃ for 10 minutes. Using a food processor, combine all ingredients until obtaining a paste. Roll out the paste in between to sheets of plastic to a thickness of 5mm and stock in the refrigerator. Using a 8cm cutter, cut out discs of shortbread and place onto a sheet of "fiberpain". Bake in a fan forced oven at 170℃ for 14 minutes and stock for the finishing.
Peanut praline
150g sugar
250g toasted peanuts
1g salt
Procedure
In a saucepan, cook the sugar until a light caramel colour then add the hot, toasted peanuts. Combine the two ingredients and then cool down on a "silpat" mat. Once completely cold, mix in a food processor to obtain a smooth paste. Stock for the peanuts caramel.
100g isomalt sugar
150g cream
75g peanut praline
50g butter
Procedure
In a saucepan, melt the isomalt sugar and cook to caramel. De-glace the caramel with the hot cream and add the peanut praline and the butter. Stock for the assembly.
Light emulsified vanilla biscuit
100g ground almonds
80g brown sugar
30g egg whites
40g egg yolks
30g icing sugar
1g salt
5g vanilla essence
1g vanilla bean
90g butter
120g egg whites
20g brwon sugar
50g flour T55
3g baking powder
Procedure
In a food processor, combine the ground almonds and brown sugar with the egg whites yolks, icing sugar, salt , vanilla essence, vanilla bean and finally the melted butter. Mix for 5 minutes.
At the same time, whisk the second quantity of egg whites in a mixer with the brown sugar. Combine carefully the two mixtures then add the sifted flour and baking powder. Pour into a "flexipan" mold of 33 cm x 33cm x 2cm high and bake in a fan forced oven at 170℃ for 13 to 15 minutes. Remove the biscuit form the oven and place onto grills to cool down . Cut out discs of 6cm in diameter and pipe on to each disc the peanut caramel. Place the prepared discs into the freezer.
Whipped lime ganache
500g cream
2u lime zests
450g white chocolate "Zéphy"
Procedure
Heat the cream with the lime zests and infuse covered for 1 hour. Pass through a sieve then bring to the boil and pour over the white chocolate. Mix well together and stock the preparation in the refrigerator for 12 hours. Whisk in a mixer with attachment. Stock for the assembly.
Orange milk chocolate mirror glaze
150g water
300g sugar
300g glucose
200g sweetened condensed milk
140g gelatin mass (20g 200Bloom gelatin powder and 120g water)
200g white chocolate
100g milk couverture chocolate 39%
5g orange food colouring
Procedure
In a saucepan, cook together the water, sugar and glucose to 103℃ then pour over the condensed milk, gelatine and then the white couverture chocolate , milk couverture chocolate and food colourings. Mix and stock in the refrigerator overnight. Then following day heat the flaze to 40℃ and use at 30-35℃.
Assembly and finishing
Pipe with a piping bag the whipped lime ganache into "stone" Silikomart® moulds and place into each mould the insert of biscuit and peanut caramel. Cover with the ganache and smooth over to the finished level. Using the remaining ganache, fill the "mini stone" moulds and place into the freezer.
Unmould the petit gâteaux and glaze with the orange milk chocolate glaze. Unmould the "mini" stone moulds and spray with yellow white chocolate and cocoa butter. Place the mini stones onto the larger stones and then each gâteaux onto a hazelnut shortbread base. Decorate with white chocolate decoration on a frozen marble and some gold leaf.
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