樱桃季开始啦!Frank大神的超炫“开心果&红樱桃”,樱桃季前奏曲!(已打包·可下载)
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这Frank Haasnoot大神(下图)采用开心果和樱桃作为主料创作的一款极赋视觉冲击力的作品!樱桃马上就开始大量上市啦,开心果嘛常年都有哒~so~可以考虑学会它准备做个主力产品哦~
今日配方下载提取码:nuk6开心果樱桃蛋糕
by Frank Haasnoot
开心果帕林内(总重:441克)
266克......烤熟的开心果(带皮)
136克......砂糖
38克......水
1克......香草荚(马达加斯加)
制作:
1、厚底平底锅中将砂糖、水和香草籽(香草剖开刮下的香草籽籽)煮为焦糖状,加入烤熟的开心果搅拌均匀后倒在硅胶烤垫上降温。
2、放入破壁机(Robot Coupe)内搅打呈均匀的糊状。
肉桂慕斯(总重:999克)
421克 ......淡奶油(打发)
247克 ......40%牛奶巧克力(Ghana 40%)
3克 ......肉桂棒(Ceylon)
69克 ......蛋黄
69克 ......砂糖
148克 ......牛奶
42克 ......吉利丁液(吉利丁粉:冷水=1:5)
制作:
1、将砂糖煮至120°的糖浆,换换冲入正在打发的蛋黄中并保持继续搅打直至蓬松轻盈(即“炸弹面糊”)。
2、将牛奶与肉桂棒一起煮沸,离火加盖焖10分钟。
3、过滤后再次将牛奶煮沸后,倒在牛奶巧克力上并加入吉利丁液(吉利丁粉:冷水=1:5),用手持均质机(hand blender)充分搅拌乳化,再将“步骤1”的炸弹面糊加入拌匀。最后再加入打发的淡奶油拌匀。
樱桃果酱 (总重:498克)
307克......樱桃(切拌)
123克......鲜榨橙汁
2克......八角
5克......NH果胶粉
61克......砂糖
制作:
1、将橙汁与八角加热后混合浸泡30分钟。
2、将大部分的砂糖煮焦,加入过滤的“步骤1”橙汁拌融,离火。
3、加入剩余的极少量砂糖与NH果胶粉拌匀后加入,搅拌后再次煮沸,离火过滤到切拌的樱桃上,搅拌。
开心果穆斯林奶油(总重:801克)
45克......水
180克......砂糖
120克......蛋白
240克......黄油
216克......100%开心果酱
制作:
1、将水和砂糖煮至120℃的糖浆,冲入打发至密集气泡状态的蛋白中,保持搅拌直至与体温相近——即“意式蛋白霜”。
2、将室温软化的黄油与开心果酱混合搅打至轻盈顺滑蓬松,然后将“步骤1”的意式蛋白霜粉三次加入,用胶刮刀轻轻拌匀.
开心果巧克力酥脆(总重:275.2克)
75克......100%开心果酱
150克......薄脆片
50克......40%牛奶巧克力(Ghana 40%)
0.2克......盐
制作:
将巧克力融化,加入其它材料拌匀。
绿色镜面淋面(总重:999克)
107克......水
214克......砂糖
214克......葡萄糖浆
143克......炼乳
214克......34%白巧克力(Zéphyr 34%)
107克......吉利丁液(吉利丁粉:冷水=1:5)
适量......绿色色粉(天然)
制作:
1、厚底平底锅中将水、砂糖和葡萄糖浆煮至103℃,缓慢加入吉利丁液和炼乳拌匀。
2、再将巧克力和绿色粉加入,用手持均质机搅拌乳化后过滤(注意不要搅入气泡)。
开心果达克瓦兹(总重:3000克)
847克......蛋白
847克......砂糖(A)
484克......杏仁粉
363克......开心果粉
169克......砂糖(B)
169克......低筋面粉
121克......100%开心果酱
制作:
1、将蛋白与847克砂糖(A)打发至坚挺的蛋白霜。
2、将169克砂糖(B)、杏仁粉、开心果粉和面粉过筛混合。
3、将过筛的干粉分两次轻轻拌入到蛋白霜中。
4、最后将开心果酱逐渐加入拌匀。
5、铺入烤盘1cm厚底,以190℃烘烤约9分钟。
组装 装饰(如下为1个蛋糕所需份量)
150克......开心果穆斯林奶油
150克......肉桂慕斯
160克......开心果达克瓦兹+适量开心果
60克......开心果巧克力酥脆片
40克......开心果巧克力酥脆片
100克......绿色镜面淋面
80克......开心果帕林内酱
150克......樱桃果酱
制作:
1、准备一个直径18cm的模具。
2、将开心果达克瓦兹裁切为16cm直径的圆片,撒上适量烤熟的开心果,在其上以螺旋方式挤上一层开心果穆斯林奶油,冷冻。
3、将达克瓦兹饼底和60克的开心果酥脆放入直径16cm的圆模具内,将樱桃果酱适当挤在螺旋穆斯林奶油之间,再次冷冻。
4、将开心果帕林内酱挤入一个直径16cm环形模具内,冷冻。
5、将肉桂慕斯挤入直径18cm的模具内,放入“步骤4”已经冻结的帕林内圆片,接着再挤入一层慕斯,然后将“步骤3”的穆斯林奶油/蛋糕/果酱夹层铺上,封底,冷冻。
6、最后将慕斯脱模,淋面,顶部装饰一片圆形开心果巧克力酥脆片、樱桃和金箔纸,底部边缘围绕一圈开心果达克瓦兹,再环绕一圈稍高的巧克力完成。
▼最新的“SHISO PURPLE”也即将整理完毕分享给大家▼
PISTACHIO
by Frank Haasnoot
PISTACHIO PRALINÉ
266g......toasted pistachios, with skin
136g......sugar
38g......water
1g......Madagascar vanilla bean
Caramelize the sugar,water and vanilla. Add the toasted pistachio and allow to cool down.
Blend everything in a Robot Coupe.
CINNAMON MOUSSE
421g......whipped cream
247g......Ghana 40% milk chocolate
3g......Ceylon cinnamon sticks
69g......egg yolks
69g......sugar
148g......milk
42g......gelatine mass
Cook the sugar to 120℃, pour over the egg yolks while whipping and continue to whip until airy.
Boil the milk together with the cinnamon sticks and leave to infuse for 10 minutes.
Boil the milk again and sieve over the milk chocolate and gelatine mass. Process the ganache with the help of a hand blender and add to the pâte à bombe.
Finally add the whipped cream.
CHERRY COMPOTE
307g......cherries, halved
123g......fresh orange juice
2g......star anise
5g......pectin NH
61g......sugar
Combine the orange juice and the spices and allow to infuse for 30 minutes.
Caramelize the sugar and deglaze with the infused orange juice. Remove from the heat.
Whisk in the pectin, mix and bring to a boil again. Strain over the cherries.
PISTACHIO MOUSSELINE
45g......water
180g......sugar
120g......egg whites
240g......butter
216g......100% pistachio paste
Cook the sguar and water to 120℃ and make an Italian meringue with the egg whites. Whip until it has cooled.
Whip the butter and pistachio paste until airy and smooth. Fold into the egg whites by hand in three additions.
PISTACHIO FEUILLETINE
75g......100% pistachio paste
150g......pailleté feuilletine
50g......Ghana 40% milk chocolate
0.2g......salt
Melt the chocolate and mix in the remaining ingredients.
GREEN GLAÇAGE
107g......water
214g......sugar
214g......glucose
143g......condensed milk
214g......Zéphyr 34% white chocolate
107g......gelatin mass
q.s.......green colouring
In a saucepan, combine the water,sugar and glucose and cook to 103℃. Slowly add the gelatine mass and the condensed milk.
Finally add the chocolate and the green colouring. Mix with a handblender and pass through a sieve.
PISTACHIO DACQUOISE
847g ......egg whites
847g ......sugar(A)
484g ......almond powder
363g ......pistachio powder
169g ......sugar(B)
169g ......flour
121g ......100% pistachio paste
Whisk the egg whites with the sugar (A) until stiff peaks form.
Sift the sugar (B),almond powder, pistachio powder and the flour.
Gently mix the sifted dry ingredients into the egg whites in two additions.
Lastly, drizzle and fold in the pistachio paste.
Spread to 1 cm and bake at 190℃ for 9 minutes.
MONTAGE (total:890g)
150g ......pistachio mousseline
150g ......cinnamon mousse
160g ......pistachio dacquoise+pistachio
60g ......pistachio feuilletine
40g ......pistachio feuilletine
100g ......green glaçage
80g ......pistachio praliné
150g ......cherry compote
Measurements for an 18-cm-whid cake.
Cut the pistachio dacquoise to 16cm, pipe a spiral of pistachio mousseline on top and place in the freezer.
Place the dacquoise inside a 16-cm ring with the 60g of pistachio feuilletine and scoop in the cherry compote between the swirls of the mousseline spiral. Freeze again.
Pour the pistachio praliné into a 16-cm ring and freeze.
Pipe the cinnamon mousse into the mould. Place the praliné insert, followed by a layer of mousse and finally place the rest of the insert.
Finish the cake by applying the glaçage and topping with a ring made with 40g of pistachio feuilletine. Decorate with a dacquoise strip followed by a ribbon of red and green chocolate.
今日配方下载提取码:nuk6Frank Haasnoot的另一个作品配方↓(戳呀)
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