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谜之红丝绒情人 约翰·马丁
杏仁粉：135克 细砂糖A：45克 开心果酱：75克 全蛋：225克 低筋面粉：45克 蛋白：135克 细砂糖B：90克 溶化黄油：50克 葡萄籽油：55克
1、在搅拌缸中把杏仁粉、细砂糖A、开心果酱、全蛋和低筋面粉混合搅拌2分钟，然后拌入打发的蛋白和细砂糖B，最后加入溶化的黄油和葡萄籽油（可用其他植物油替代）拌匀即可。 2、在33cm X 33cm的Flexipat硅胶烤盘中涂抹平整，放入提前预热至185℃的烤箱（风炉）中，烘烤12-15分钟，出炉后冷却至室温待用。
酸樱桃果茸：215克 冷冻覆盆子：85克（搅碎呈果泥状） 转化糖浆：65克 砂糖：20克 NH果胶：5克 吉利丁液：35克（5克200bloom的吉利丁粉+30克水）
1、把酸樱桃果茸、覆盆子果泥、与转化糖浆混合的NH果胶放入深底平底锅内中火煮，煮沸后加入吉利丁液拌匀。 2、冰箱冷藏待用。
淡奶油：1300克 开心果酱：80克 白巧克力：600克 吉利丁液：56克（8克200bloom的吉利丁粉+48克水）
1、深底平底锅内把淡奶油和开心果酱混合煮沸，然后倒在白巧克力（切碎）和吉利丁液中，均质机拌匀均匀。 2、冷藏降温至4℃，用桌上搅拌机用球桨打发奶油状态。
水：150克 砂糖：300克 葡萄糖浆：300克 甜炼乳：200克 吉利丁液：140克（20克200bloom的吉利丁粉+120克水） 白巧克力：300克 红色粉：12克（推荐PCB）
1、深底平底锅中把水、砂糖和葡萄糖浆煮至103℃，然后顺序倒入甜炼乳、吉利丁液、白巧克力和色粉，用均质机均质搅拌，期间注意避免搅入气泡，密封冷藏隔夜。 2、隔日回温至40℃，最佳使用温度为30-35℃。
1、在直径7cm高度2.5cm的圆形钢圈中，注入1/2高度的打发开心果甘纳许奶油，然后铺入一片切为直径5cm的果冻，接着放入切片直径为6cm的开心果饼底，控制其整体与模具高度相同（2.5cm），冷冻4小时或隔夜至完全冻结。 2、把剩余的甘纳许奶油注入直径5cm的半球模具，1/2高度，冷冻。 3、巧克力调温并调配为红色，在两片塑料软片之间擀压平整，并裁切为直径6cm的圆片。在巧克力片上挤一点甘纳许奶油，并把“步骤2”冷冻脱模的小半球甘纳许放在巧克力片上，然后用小号圣安娜花嘴环绕半球挤出一圈一圈的螺旋形，喷红色巧克力喷雾呈红丝绒效果。 4、把“步骤1”冷冻完成的慕斯脱模，并把开心果饼底朝下，用红色镜面巧克力淋面。 5、最后装饰几滴透明糖浆和金箔，完成。 配方英文原文 Addict By Chef Johan Martin Pistachio Joconde biscuit 135g ground almonds 45g sugar 75g pistachio paste 'Ligne Trablit' 225g eggs 45g flour 135g egg whites 90g sugar 50g melted butter 55g grape seed oil total weight : 855g procedure In a food processor , mix together for two minuties the ground almonds , sugar , pistachio paste , eggs and flour . Then combine the mixture with the whisked egg whites and sugar, then finish with the melted butter and the oil . Spread the biscuit on to a square 'Flexipat of 33cm X 33cm ' of 2cm in height and bake in a fan forced oven at 185℃ for 12 to 15 minutes . Stock after baking. bitter cherry and raspberry compote 215g bitter cherry puree 85g crushed frozen raspberries 65g inverted sugar 20g sugar 5g pectin NH 35g gelatine mass (5g 200 bloom gelatine powder and 30g water ) total weight : 425g procedure In a saucepan , bring to the boil the bitter cherry puree , crushed raspberries , inverted sugar combined with the pectin NH . Once boiled , add the gelatine mass and mix well . Stock in the refrigerator for the assembly. whipped pistachio ganache 1300g cream 80g pistachio paste 'Ligne Trablit ' 600g white chocolate 'Zephyr ' 56g gelatine mass ( 8g 200 bloom gelatine powder and 48g water ) total weight : 2036g procedure In a saucepan ,boil together the cream and the pistachio paste , then pour onto the white chocolate and gelatine mass . Mix well . Cool down the mixture to 4℃ in the refrigerator then whisk as for a chantilly cream. red chocolate mirror glaze 150g water 300g sugar 300g glucose 200g sweetened condensed milk 140g gelatine mass ( 20g 200 bloom gelatine powder and 120g water ) 300g white chocolate ' Zephyr' 12g red food colouring total weight : 142g 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 and food colouring . Mix and stock in the refrigerator overnight . The following day heat the glaze to 40℃ and use at 30-35℃. assembly and finishing Using rings of 7cm in diameter and 2.5cm high, fill to half way with the whipped pistachio cream then place onto this a 6cm disc of pistachio joconde biscuit onto which the bitter cherry and raspberry compote has been piped . Smoothe at the level with a lalette knife and place into the freezer. Using the remaining cream , pipe to halfway in 'flexipan dome moulds' of 5cm in diameter , then place into the freezer . Temper red chocolate and spread in between two sheet of plastic to cut out discs of 6cm in diameter . Place onto each disc a small dome of whipped pistachio cream. Fill a piping bag fitted with a small sized St. Honore nozzle, with the whipped pistachio cream and pipe around the dome creating a tight spiral. Unmould the rings and glaze the gateaux with the rad chocolate glaze . Decorate with a strip of red chocolate around the red chocolate spray painted domes - for a velvet effect . Finish the decoration with a few grass stems , drops of neutral glaze and gold leaf .
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约翰·马丁作品
制作步骤
制作步骤
