金色幻想曲Fantony
Jean Michel Perruchon大神(下图)的经典作品!
都是他的创作:
Jean Michel Perruchon的烘焙学院和他的一群大神
极简的风格却凸显出无尽奢华气息,别被它吓到,做法其实蛮简单的,按顺序几个组成配方就搞定了
金色幻想曲
by Jean Michel Perruchon
配方量:12个
榛子沙布列
90克 干黄油
90克 榛子粉(烤熟)
90克 低筋粉
90克 红糖
1克 海盐
制作
1、榛子粉以170℃烘烤10分钟,然后在破壁机内与其他材料一起搅拌呈糊状,取出后在两张薄膜或烘焙油纸之间擀压成0.5cm厚度,冷藏。
2、用直径8cm的圆形光极裁切成圆片,放在两片硅胶烤垫之间以170℃烘烤14分钟左右。
花生酱
150克 砂糖
250克 烤熟的花生
1克 盐
制作
1、厚底平底锅中将砂糖煮至微焦糖色,加入烤熟的热的花生拌匀,取出后放在硅胶烤垫上降温。
2、放入破壁机内研磨成细腻的花生酱。
焦糖花生酱
100克 艾素糖
150克 淡奶油
75克 花生酱
50克 无盐黄油
制作
1、厚底平底锅中,融化艾素糖并继续煮至焦糖。
2、加入热的淡奶油搅拌使焦糖融化,再加入花生酱(配方见上↑)和黄油拌匀。
香草饼底
100克 杏仁粉
80克 红糖#1
30克 蛋白#1
40克 蛋黄
30克 糖粉
1克 盐
5克 香草酱
1克 香草籽
90克 无盐黄油
120克 蛋白#2
20克 红糖#2
50克 T55面粉
3克 泡打粉
制作
1、料理机内混合杏仁粉、红糖#1、蛋白#1、蛋黄、糖粉、盐、香草精、香草籽和黄油,搅拌5分钟。
2、同时,厨师机内将蛋白#2和红糖#2打发为蛋白霜,然后与“步骤1”的混合物轻轻拌匀,最后再加入混合过筛的面粉和泡打粉拌匀。
3、铺在果胶烤盘(33x33x2cm)以170℃烘烤13-15分钟,出炉后放在晾晒网上降温,然后裁切为直径6cm的圆片,每片上涂抹焦糖花生酱,冷冻待用。
柠檬甘纳许
500克 淡奶油
2个青柠皮屑
450克 白巧克力(推荐:Zéphy)
制作
1、淡奶油与柠檬皮屑加热并浸泡闷1小时。过滤后煮沸,倒在巧克力上,拌融,冷藏12小时。
2、使用时打发。
橙色牛奶巧克力镜面淋面
150克 水
300克 砂糖
300克 葡萄糖浆
200克 甜炼乳
140克 吉利丁冻(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
制作
1、厚底平底锅将水、砂糖和葡萄糖浆煮至103℃,然后加入炼乳、吉利丁冻拌匀,倒在两种巧克力,加入色粉,均质机搅拌乳化均匀,冷藏隔夜。
2、使用时回温至40℃,淋面时的最佳温度为30-35℃。
组装完成
1、打发甘纳许装入裱花袋,挤入“石头”模具("stone" Silikomart® moulds)1/2满,再铺入一片焦糖花生香草饼底当做夹心层,接着继续挤入甘纳许至满模具。冷冻。
2、用剩余的甘纳许挤入“迷你小石头”硅胶模具内,冷冻。
3、大石头模具脱模,淋面。小石头模具脱模,喷砂(白巧克力与可可脂1:1,并加入金粉),将小的放在大的上,最后整体放在沙布列上。
4、装饰以塑形(巧克力调温后在冷冻大理石板上涂抹成薄片并裁切形状)并喷砂的白巧克力和金箔纸完成。
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.
Peanut 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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