Christophe Michalak的“覆盆子”罐子蛋糕（内附配方·可下载）頭條網

2020-12-20 18:33:57 佚名

“覆盆子”罐子蛋糕！

今年流行“罐子蛋糕”，闪电侠Christophe Michalak大神（下图）可是颇为擅长此道的哦，如上的这个漂亮的覆盆子罐子看着就好有爱呢~（虽然量实在有点儿少）...最重要是掌握操作配方和技巧，量嘛可以自行调整——只要会做了，其他都不是事儿！

(Christophe Michalak)

米查拉克的覆盆子罐子

By Christophe Michalak

(配方量：4个)

覆盆子慕斯

110克覆盆子果茸

25克甜炼乳

1.25克吉利丁片

55克液态淡奶油（乳脂含量35%）

0.10克海盐

制作

1、在微波炉内用一小部分果茸将已经泡软的吉利丁片加热融化。搅拌缸内打发淡奶油至软尖峰状。

2、将剩余的果茸加入到“步骤1”果茸与吉利丁的混合液中，然后加入炼乳和盐拌匀，最后加入打发的淡奶油轻轻翻拌均匀。

3、用裱花袋挤入罐子（或玻璃杯）中，冷藏待用。

红丝绒手指饼

40克 T55面粉（此处可以用低筋粉替代）

40克马铃薯淀粉

110克蛋白

80克细砂糖

65克蛋黄

2滴红色天然食用色素

制作

1、烤箱预热至175℃。

2、搅拌缸内将蛋白打发至鹰嘴状，加入砂糖和色素拌匀。一旦再次达到“鹰嘴状”时，用胶刮刀将打散的蛋黄拌入，然后筛入面粉和淀粉拌匀。

3、摊平在铺垫了烘焙纸的烤盘上0.5cm厚度，烘烤10分钟，待冷却后裁切成小方块。

甘草白巧甘纳许

220克 35%UHT液态淡奶油

410克白巧克力

20克甘草糖

制作

1、提前一天在厚底平底锅内加热淡奶油和甘草糖至糖完全融化，倒在白巧克力上并用手持均质机搅拌乳化，搅拌机拌匀后冷藏隔夜。

2、第二天使用时打发至所需状态（鸟嘴状）。

组装完成

1、把冷藏的罐子（或玻璃杯）取出，在覆盆子慕斯上撒上一层打碎的覆盆子，然后放上几块手指饼蛋糕丁，再用装有10号星嘴的裱花袋将打发的甘草甘纳许奶油挤在上边。

2、装饰自然撕开的覆盆子完成。

继续看米帅的鸟语版

Kosmik, Raspberry liquorice

By Christophe Michalak

(Makes 4 servings)

❖ Raspberry mousse

110g raspberry puree

25g sweetened condensed milk

1.25g sheet of gelatine

55g 35% UHT liquid cream

0.10g sea salt

In the microwave, heat a portion of the raspberry puree to dissolve the previously softened gelatine. In a mixer, whip the cream. The texture should remain flexible. Add the remaining raspberry purée to the gelatinised raspberry purée, then add the sweetened condensed milk and sea salt. Add the whipped cream. Mix gently. Pour the mousse into the bottom of your serving glass and allow it to set in the refrigerator.

❖ Ladyfingers

40g T55 flour

40g potato starch

110g egg whites

80g caster sugar

65g egg yolks

2u drops red food colouring

Preheat the oven to 175°C. In a mixer, beat the egg whites to soft peaks and fold in the sugar and food colouring. Once you've achieved soft peaks, fold in the egg yolks with a spatula and then the sifted flour with cornstarch. Spread the biscuits 0.5 cm thick. Bake for about 10 minutes. Let them cool and cut into cubes.

❖ Liquorice ivory Chantilly whipped cream

220g 35% UHT liquid cream

410g white chocolate

20g of Zan liquorice candy

The day before, heat the cream in a saucepan with the Zan liquorice candy to dissolve. Mix with a hand mixer and pour the hot cream over white chocolate. Mix well with a whisk and allow to cool overnight. Serve up the desired amount the next day.

❖ Assembly

In a glass, top the raspberry mousse with mashed raspberries. Arrange biscuit cubes, then use a pastry bag with a no.10 star tip, and pipe on layers of the liquorice Chantilly cream. Garnish with raspberries.