Christophe Michalak的“覆盆子”罐子蛋糕（內附配方·可下載）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”，閃電俠Christophe Michalak大神（下圖）可是頗為擅長此道的哦，如上的這個漂亮的覆盆子罐子看著就好有愛呢~（雖然量實在有點兒少）...最重要是掌握操作配方和技巧，量嘛可以自行調整——只要會做了，其他都不是事兒！

(Christophe Michalak)

米查拉克的覆盆子罐子

By Christophe Michalak

(配方量：4個)

覆盆子慕斯

110克覆盆子果茸

25克甜煉乳

1.25克吉利丁片

55克液態淡奶油（乳脂含量35%）

0.10克海鹽

製作

1、在微波爐內用一小部分果茸將已經泡軟的吉利丁片加熱融化。攪拌缸內打發淡奶油至軟尖峰狀。

2、將剩餘的果茸加入到“步驟1”果茸與吉利丁的混合液中，然後加入煉乳和鹽拌勻，最後加入打發的淡奶油輕輕翻拌均勻。

3、用裱花袋擠入罐子（或玻璃杯）中，冷藏待用。

紅絲絨手指餅

40克 T55麵粉（此處可以用低筋粉替代）

40克馬鈴薯澱粉

110克蛋白

80克細砂糖

65克蛋黃

2滴紅色天然食用色素

製作

1、烤箱預熱至175℃。

2、攪拌缸內將蛋白打發至鷹嘴狀，加入砂糖和色素拌勻。一旦再次達到“鷹嘴狀”時，用膠刮刀將打散的蛋黃拌入，然後篩入麵粉和澱粉拌勻。

3、攤平在鋪墊了烘焙紙的烤盤上0.5cm厚度，烘烤10分鐘，待冷卻後裁切成小方塊。

甘草白巧甘納許

220克 35%UHT液態淡奶油

410克白巧克力

20克甘草糖

製作

1、提前一天在厚底平底鍋內加熱淡奶油和甘草糖至糖完全融化，倒在白巧克力上並用手持均質機攪拌乳化，攪拌機拌勻後冷藏隔夜。

2、第二天使用時打發至所需狀態（鳥嘴狀）。

組裝完成

1、把冷藏的罐子（或玻璃杯）取出，在覆盆子慕斯上撒上一層打碎的覆盆子，然後放上幾塊手指餅蛋糕丁，再用裝有10號星嘴的裱花袋將打發的甘草甘納許奶油擠在上邊。

2、裝飾自然撕開的覆盆子完成。

繼續看米帥的鳥語版

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.