男神 约翰·马丁 的《巴黎蒙布朗PARIS MONT BLANC》

作者Chiara Mancusi 2017年1月11日。发表于PASTRY RECIPES

Johann Martin是位于Pasris的Bellouet Conseil的糕点厨师，演示巴黎蒙布朗。栗子饼干，栗子慕斯，黑醋栗蜜饯，栗子奶油和牛奶巧克力镜面。

这个食谱是在吉隆坡举行最后一次的亚洲糕点比赛时的食谱。

配方制作15个独立的饼干，直径6厘米，高3厘米

栗子饼干

40g黄油
180g蛋黄
180g栗子泥
180g栗子奶油
160g蛋清
80g糖
90g面粉
总重量：910g

使用食品加工机，将黄油，蛋黄，栗子泥酱和栗子奶油混合在一起。糖一起搅拌蛋清，然后将两种混合物一起倒在一起。加入过筛的面粉。
抹在55cm长×36cm宽的2mm厚硅胶网上，然后在175℃的强制烘箱中烘烤约15分钟。备用。

栗子 慕斯

75g牛奶
40g蛋黄
70g明胶冻（10g明胶明胶粉和60g水）
225g板栗酱
75g板栗奶油
15g 雅玛邑酒

150g打发淡奶油
总重量：462g

在平底锅里，加热牛奶，然后煮蛋黄至85°C。加入熔化的明胶，然后倒在剩余的成分里面拌匀，除了打发的奶油全部混合好。然后冷却后和打好发的奶油拌匀即可。备用。

黑醋栗蜜饯

200g牛奶黑醋栗浆
100g黑莓浆
25g糖
5g果胶NH 
28g明胶冻（4g 200 白明胶粉末和24g水）
总重量：358g

在平底锅中，将除了明胶以外的所有成分与糖和果胶NH混合在一起。最后放入明胶搅拌均匀降温，然后放在冷藏备用。

栗子奶油

150g牛奶
80g蛋黄
10g糖
56g明胶冻（8g 200明胶明胶粉末和48g水）
450g栗子泥
150g板栗奶油
15g 雅玛邑酒

总重量：911g

牛奶，蛋黄和糖煮至85°C，然后加入明胶块，搅拌均匀。将该混合物倒在栗子泥和板栗奶油上，一起放入搅拌机内混合。添加雅玛邑酒然后方在冰箱冷藏。在第二天，管道用细丝喷嘴小火焰到硅胶垫。放入冰箱。

牛奶巧克力镜面

150g水
300g糖

300g葡萄糖
200g炼乳
140g明胶块（20g 200明胶明胶粉末和120g水）
300g牛奶巧克力40％的巧克力
总重量：1390g

在一个锅里煮水，糖和葡萄糖到103℃。然后倒在炼乳和明胶块上，最后倒在牛奶巧克力上。搅拌均匀放冷藏冰箱过夜。使用前将镜面加热至40°C，并在30/35°C使用。

整理和装饰

在直径6厘米，高3厘米的金属环中，首先放一层饼干，然后铺上一层栗子慕斯，放一些黑醋栗蜜饯，最后用用剩下的慕斯填满模具。放入冰箱冷却，然后脱模。使用牛奶巧克力上釉，然后撒上栗子粉末装饰，在蛋糕的侧面也涂抹上牛奶巧克力。最后在顶部裱上栗子奶油。

糕点师Johann Martin 
Bellouet Conseil
巴黎

附原文：

PARIS MONT BLANC. THE RECIPE BY JOHANN MARTIN

Written by Chiara Mancusi on 11 January 2017. Posted in PASTRY RECIPES

Johann Martin, pastry chef at the Bellouet Conseil in Pasris, presents the Paris Mont Blanc. Chestnut biscuit, chestnut mousse, blackcurrant compote, chestnut cream and milk chocolate mirror glaze.
This recipe has been presented in occasion of the last edition of Asia Pastry Forum, in Kuala Lumpur.

Recipe makes 15 individual gateaux of 6 cm in diameter and 3 cm high

Chestnut biscuit

40 g sofetened butter
180 g egg yolks
180 g chestnut paste
180 g chestnut cream
160 g egg hites
80 g sugar 
90 g flour
Total weight: 910 g

Using a food processor, mix together the butter, yolks, chesnut paste and chestnut cream. Whisk together the egg whites with the sugar, then fold the two mixtures together. Add the sifted flour.
Spread onto 2 cm high Flexipat of 55 cm long by 36 cm wide, then bake in a forced oven at 175°C for approximately 15 minutes. Stock for assembly.

Chestnut mousse

75 g milk
40 g yolks
70 g gelatine mass (10 g 200 bloom gelatine powder and 60 g water)
225 g chestnut paste
75 g chestnut cream
15 g Armagnac
150 g whipped cream
Total weight: 462 g

In a saucepan, heat the milk; then cook the egg yolks to 85°C. Add the melted gelatine then pour over the remaining ingrdients except for the whipped cream and mix well. Cool down and fold through the whipped cream. Stock for assembly.

Blackcurrant compote

200 g milk blackcurrant puree
100 g blackberry puree
25 g sugar
5 g pectin NH
28 g gelatine mass (4 g 200 bloom gelatine powder and 24 g water)
Total weight: 358 g

In a saucepan, boil all ingredients except for the gelatine together with the sugar and pectin NH mixed together. Mix well, then stock in the refrigrator.

Chestnut cream

150 g milk
80 g yolks
10 g sugar
56 g gelatine mass (8 g 200 bloom gelatine powder ad 48 g water)
450 g chestnut paste
150 g chestnut cream
15 g Armagnac
Total weight: 911 g

Cook the milk, yolks and sugar to 85°C, then add the gelatine mass and mix well. Pour this mixture over the chestnut paste and chestnut cream while mixing in a mixer with a paddle attachment. Add the Armagnac and stock in the refrigerator.
The followig day, pipe with a vermicelli nozzle small flames onto a Silpat mat. Place into the freezer.

Milk chocolate mirror glaze

150 g water
300 g sugar300 g glucose
200 g condensed milk
140 g gelatine mass (20 g 200 bloom gelatine powder and 120 g water)
300 g Milk couverture Chocolate at 40%
Total weight: 1390 g

In a saucepan cook together the water, sugar and glucose to 103°C. Then pour over the condensed milk and gelatine mass and finally over the milk couverture chocolate.
Film and store in a refrigerator overnight. Before using heat the glaze to 40°C and use at 30/35°C.

Finishing and decoration

In metal rings of 6 cm in diameter and 3 cm high place a layer of biscuit, then pipe a layer of chestnut mousse, a quantity of blackcurrant compote and finish with the remaining mousse. Place into the freezer then unmould.
Glaze with the milk chocolate glaze, then decorate with the chestnut flames dusted with codineige.
Finish with a disk of milk chocolate on the side of the gateaux.

pastry chef Johann Martin
Bellouet Conseil
Paris