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Sable Crust 萨布雷饼干 Hazelnut Flour 榛子粉..............50g butter 黄油..............200g Maldon Salt 海盐..............3g Brown sugar 黄糖..............140g whole eggs 全蛋..............83g T-55flour T-55面包粉..............395g 1.Combine the Butter+ sugar and 25% of the flour and hazelnut flour 混合黄油、糖及1/4的面粉类 2.Slowly add eggs. Combine smooth, add remaining flour 缓慢加入鸡蛋，混合均匀，加入剩余的面粉 3.Bake until golden brown. 在150℃温度下烤至金黄色 Finished crust(molded) 饼底 Zephyr couverture 丝芙澜白巧克力..............130g Butter..............黄油 50g Sable Crust 萨布雷饼皮..............400g Brown sugar 黄油..............30g feuilletine 薄脆片..............40g Vanilla powder 香草粉..............1g 1.Blend sable in Robocue. Add melted butter. Transfer to a bow 将烤好的萨布雷在搅拌机中打碎，加入融化的黄油 2.Add dry ingredients. Last the melted Zephyr. Gently combine. 加入其他原料，最后加入融化的巧克力，混合均匀 3.Mold: 30g /7cm rings 压成直径7cm，约30g的饼底 Raspberry gelee 覆盆子果冻 Raspbery puree 覆盆子果泥..............500g Gelespessa(sosa) 黄原胶..............1g Sucrose 蔗糖..............130g Dextrose 葡糖糖..............9g Pectin Nh NH果胶..............13g Citric acid 柠檬酸..............4g 1.Blend gelespessa into puree. Warm to 40℃. Add sugars+pectin. 将黄原胶拌入果泥，加热到40℃，加入糖类和果胶 2.Cook to 98C. Add the citric acid solution 煮至98℃，加入柠檬酸 3.Cast into mold and freeze 倒入模具后冷藏 Cream Cheese mousse 起司慕斯 Whole milk 全脂奶粉..............158g trimoline 转化糖..............23g sucrose 蔗糖..............56g egg yolks 蛋黄..............38g gelatin 吉利丁..............14g Gelatin water..............水 81g Cream cheese 奶油起司..............349g Greek yogurt 优酪乳..............143g Whipped Cream 打发的奶油..............300g 1.Make an english cream. Cook to 85C. Add bloomed Gelatin. 制作英式蛋黄酱，加热至85C，加入泡好的吉利丁 2.Allow to cool to 60C. Blend with Cream cheese and yogurt.At 28C. Fold in the Whipped cream. 冷却至60C, 混入奶油起司。降入28C，混入打发的淡奶油 3.Mold and freeze in 6cm ring. 置入6cm 的慕斯圈冷藏 4.Spray with white spray mixture.(optional) 淋上白巧克力装饰（可选） ---本食谱由可可百利亚太区首席技术顾问Andres Lara提供 |
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