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简约到极致而内在又丰富到极致的Opulence ，暂不看其内部只这颜值就足以惊艳四方！酷酷的焦糖淋面尤显奢华之息~女神chef Kirsten Tibballs（下图）作品
 再看看切开的内部效果
超完美配方分享给大家，闪爆的焦糖淋面就在其中——表以为表面的那个巧克力装饰是简单的铲花哦，那也是个神奇的技巧性配方呢，文中也会给出详细的制作技巧的！
By Kirsten Tibballs 
焦糖海绵蛋糕 配方 500克 细砂糖 135克 全蛋 5克 香草酱（Heilala vanilla paste） 67克 中筋面粉 1克 食盐 12克 无盐黄油（融化） 适量 黄砂糖（用于撒在表面） 制作 砂糖在平底锅内小火煮至焦糖色，离火倒在硅胶烤垫上冷却后，敲成小块放在料理机内搅拌为焦糖粉。称取70克焦糖粉作为此海绵蛋糕之用。再把160克焦糖粉放在密封盒内稍后用于焦糖淋面配方。剩余的放在另外的密封盒内。 在桌上厨师机放入全蛋、香草酱和70克焦糖粉，高速打发至光滑细腻状，取下搅拌缸筛入面粉和盐，用胶刮刀轻轻拌匀，把混合物放一小勺在融化的黄油中把黄油拌匀，然后再倒回面糊中拌匀——这样可以防止黄油沉底。面糊摊铺在硅胶烤盘上，把黄砂糖均匀筛在面糊表面上。放入预热至170℃的烤箱中烘烤10~12分钟，烘烤8分钟后开始检查——如果手触明显回弹，则已烘烤成熟，出炉冷却。 冷却后反转脱模，用圆形扣模切成圆形待用。
焦糖花生脆 配方 30克 水 105克 细砂糖 75克 液态葡萄糖浆 2克 盐 70克 花生 15克 无盐黄油（软化） 2克 小苏打 制作 平底锅中把水、砂糖、温热的葡萄糖浆和食盐中火煮沸，轻轻搅拌直至砂糖全部彻底融化，加入花生，继续加热煮至150℃并持续搅拌。离火立刻加入黄油拌匀，然后筛入小苏打，换成搅拌器拌匀。 倒在硅胶烤垫上摊开，室温自然冷却。 注：这个配方很难做小分量的，所以基本都会有剩余。
卡仕达酱 配方 250克 全脂牛奶 3克 香草酱 125克 细砂糖 45克 卡仕达粉（吉士粉） 100克 蛋黄 制作 在厚底平底锅内把牛奶和香草酱煮沸，在另外一个盆中把砂糖和卡仕达粉（速溶吉士粉）用手持搅拌器拌匀，然后加入蛋黄快速拌匀。缓慢的把煮沸的牛奶冲入蛋黄混合物中并搅拌均匀，然后再全部倒回平底锅内中火加热并搅拌至再次煮沸。当混合物开始变浓稠时，再继续煮1分钟使淀粉充分煮熟（煮的过程中要全程不停搅拌）。 稍降温后倒入料理盆内，保鲜膜贴面覆盖。如果是当日使用，则可室温自然降温，如果隔日使用则须冷藏，使用时回温至室温状态即可。 注：可用等量的玉米淀粉替代卡仕达粉（吉士粉）。
酥脆花生奶油 配方 2.5克 吉利丁片（gold） 66克 花生酥脆 166克 卡仕达 25克 纯榛子酱 83克 中度打发淡奶油 制作 吉利丁片冰水浸泡至软化。把冷却的焦糖花生脆片切碎放在密封容器内待需要使用时再取出。把榛子酱与166克卡仕达酱搅拌呈均匀光滑糊状。将冰水泡软的吉利丁片放入微波炉内以“每隔10秒加热一次”的脉冲式融化为液体状（注：切勿一次性长时间加热，否则会使吉利丁焦糊），确保其温度不超过80℃。取一小部分榛子卡仕达酱放入吉利丁液体内拌匀后再倒回剩余的榛子卡仕达酱中拌匀，再加入切碎的焦糖花生脆片拌匀。装入裱花袋内（不放裱花嘴）裁剪较大的剪口便于花生脆片顺利挤出。 挤满最小的环形模具内（Silikomart Kit Trinity 1400 Silicon Mould #smallest mould），冷冻。 注：可用12.5克的花生酱替代本配方中的25克纯榛子酱。
香蕉慕斯 配方 2克 吉利丁片（gold） 100克 拨皮香蕉 16克 黄砂糖 8克 柠檬汁 6克 朗姆酒 50克 蛋白 100克 细砂糖 16克 水 184克 中度打发淡奶油 制作 吉利丁片冰水浸泡至软化。香蕉切片与黄砂糖和柠檬汁一起放入平底锅中煮至糖呈金焦色后放入量杯内，再加入朗姆酒用手持均质机搅拌呈糊状，加入吉利丁拌匀。 开始制作意式蛋白霜：蛋白在搅拌缸中低速开始搅拌并逐渐加速，砂糖与水煮至118℃，把糖浆冲入到蛋白内（注意不要把糖浆倒在搅拌桨上），持续高速搅拌直至蛋白霜降温并呈轻盈光滑状，称取其中的70克用于制作香蕉慕斯。 如果此时“步骤1”的香蕉糊已经太凉了，就需要适当加热回温至40-50℃，但是不要超过80℃，加入一小部分蛋白霜拌匀后再加入剩余的蛋白霜（注：此处总计蛋白霜使用量为70克），再加入中度打发的淡奶油轻轻翻拌均匀（不要过度搅拌）。 装入裱花袋，挤入中号环形模具（Silikomart Kit Trinity 1400 Silicon Mould #medium mould）内1/2满，再放入已经冻结并脱模的小号硅胶环形酥脆花生奶油冻，继续用香蕉慕斯注满模具。冷冻。
牛奶巧克力慕斯 配方 5克 吉利丁片（gold） 95克 蛋黄 175克 细砂糖 100克 全脂牛奶 165克 39%牛奶巧克力（Callebaut Arriba milk couverture 39%） 2克 食盐 200克 鲜淡奶油（乳脂含量35%） 制作 吉利丁片冰水浸泡至软化。桌上搅拌机内放入蛋黄和砂糖搅打约5分钟至轻盈的奶油状，同时在平底锅内小火加热牛奶，然后离火缓慢倒入低速搅拌的蛋黄混合物内。拌匀后把混合物倒入平底锅内，小火加热并持续搅拌至温度达到76℃。离火立刻加入到巧克力中，并放入泡软的吉利丁和盐，搅拌至巧克力完全融化，降温至34℃。 把一小部分的中度打发淡奶油加入到巧克力混合物内拌匀后再加入剩余的全部拌匀。装入裱花袋内挤入大号硅胶环形模具内1/2满（Silikomart Kit Trinity 1400 Silicon Mould #largest mould），再放入冷冻脱模的香蕉慕斯，继续用牛奶巧克力慕斯填充，留下一些空间高度，铺入切割成环形的焦糖海绵蛋糕，冷冻隔夜（或速冻1小时）。
巧克力装饰 配方 180克 翻糖 120克 葡萄糖浆 120克 可可块（推荐：百乐嘉利宝cocoa mass，可可含量100%） 制作 将翻糖与葡萄糖浆在平底锅内加热煮至160℃，离火加入可可块并快速搅拌后倒在硅胶烤垫上，用抹刀摊平后室温静置降至室温。 冷却后切成小块放在烤盘上。在预热至170℃的烤箱中烘烤2-3分钟将之软化。取出后放在两张烘焙油纸之间擀压成尽可能薄的巧克力片（如果期间巧克力冷却的太快，可以用烤箱适当回温使之软化），并卷曲成所需形状。 注：可以用180克砂糖与18克水混合替代翻糖。
焦糖淋面 配方 10克 吉利丁片（gold） 160克 焦糖粉 80克 水 160克 液态葡萄糖浆 158克 炼乳 160克 33%白巧克力（Callebaut Velvet white chocolate 33%） 2滴 黄色（AmeriColor） 2滴 橙色（AmeriColor） 1/2小勺 金粉 制作 吉利丁片冰水浸泡至软化。把160克焦糖粉、水和温热的葡萄糖浆用胶刮刀适当搅拌加热至103℃，离火加入炼乳、吉利丁拌匀。然后倒入巧克力内用手持均质机均质乳化呈均匀细腻状，加入颜色和色粉拌匀。 保鲜膜贴面覆盖降温至30℃。如果不是立刻使用则冷藏储存，使用时回温即可。
组装完成 焦糖淋面回温至30℃，用手持均质机再次均质搅拌均匀（注意不要搅入气泡，否则气泡无法消除）。慕斯蛋糕脱模，用手掌快速摩擦慕斯表面擦除任何可能存在的水珠等，立刻淋面。当淋面停止滴落时，清理蛋糕底部残留的淋面，用制作好的薄巧克力装饰片和金箔纸装饰完成。 注：剩余的淋面可以重复使用，如果有蛋糕杂质混入则须过滤。
剖面结构示意图： 
文中配方所使用的模具为Silikomart Kit Trinity 1400 Silicon Mould（下图），一套模具内共大中小号3个环形硅胶模具↓ 另一个本文配方使用的“可可块”为CALLEBAUT COCOA MASS 100% 500G CALLETS（下图）
不要嫌麻烦哦，这里的任何一个配方都可以独立使用，而且效果都是超燃的！
老规矩，原文配方奉上（英文）：
by Kirsten Tibballs
Caramel sponge
ingredients 500g caster (superfine) sugar 135g whole eggs 5g Heilala vanilla paste 67g plain (all purpose) flour 1g salt 12g unsalted butter, melted QS brown sugar, for sprinkling Method Dry caramelize the sugar in a saucepan and gently stir until it is fully dissolved and a light caramel colour is achieved. Pour onto a Silpat mat and allow to cool. When the caramel is firm enough to snap, break it into smaller pieces and grind in a blender to a fine powder. Weigh out 70g for the Caramel Sponge. Place 160g in an airtight container for the Caramel Glaze later in the recipe. Reserve any remaining caramel sugar in an airtight container. Whisk the caramel sugar with the eggs and vanilla paste until light and creamy. Sieve the flour and salt together and gently fold through by hand until combined. Melt the butter and fold through. You can add a spoonful of the mixture into the butter before folding it through the entire mixture, this ensures the butter doesn’t go straight to the bottom of the bowl. Pour the mixture onto a Flexipat and spread it out with a palette knife. Angle the palette knife as you spread it out, spreading it into the corners first before levelling it out flat. Sprinkle brown sugar on top of the sponge using a drum sieve. Bake at 170°C for approximately 10 – 12 minutes, checking it after 8 minutes. When the sponge is ready, it should bounce back when you touch it. Allow to cool. Place a sheet of baking paper on top of the cooled sponge, flip the sponge over and peel back the Flexipat. Using a cutter, cut out crescent shapes of sponge and set aside.
Peanut brittle ingredients 30g water 105g caster (superfine) sugar 75g liquid glucose 2g salt 70g peanuts 15g unsalted butter, softened 2g bicarbonate of soda Method In a large saucepan, bring the water, sugar, warmed glucose and salt to a boil over medium heat. Stir gently until all the sugar has dissolved then add in the peanuts. Heat to 150°C while stirring gently. Remove from the heat and immediately add in the butter. Combine with a spatula before adding in the sieved bicarbonate of soda. Switch from a spatula to a whisk and mix in the bicarbonate of soda. Pour the mixture onto a piece of baking paper or a Silpat mat and spread it out slightly. Allow to cool at room temperature. note: This recipe is difficult to make in small quantities so there will always be leftover.
Custard ingredients 250g full cream milk 3g Heilala vanilla paste 125g caster (superfine) sugar 45g custard powder 100g egg yolks Method Bring the milk and vanilla paste to a boil in a saucepan. In a separate bowl, combine the sugar and custard powder with a whisk before adding in the egg yolks and whisking again until combined. This will create what is known as a ‘slurry’. Slowly pour the boiled milk over the egg yolk mixture and whisk together. Return the mixture to the same saucepan and on a medium heat, whisk until it comes back to a boil. When the mixture has thickened, whisk it for another 1 minute on the heat to fully cook the starch. Ensure the temperature isn’t too high. Transfer the custard to a bowl and cover with plastic wrap touching the surface. If you are assembling the entremet on the same day, leave the custard to cool at room temperature. If you are chilling the custard, ensure you bring it back to room temperature before incorporating with the other ingredients. SUBSTITUTE 45g (1.59oz) cornflour/ corn starch {for} 45g (1.59oz) custard powder
Peanut brittle cream ingredients 2.5g gold gelatine sheets 66g crushed peanut brittle (recipe above) 166g custard (recipe above) 25g pure hazelnut paste Method Soak the gelatine sheets in a bowl of cold water. Chop up the peanut brittle and store in an airtight container until required. Mix the hazelnut paste through the custard with a whisk to create a smooth mixture. Melt the pre-soaked and drained gelatine in 10 second intervals in a microwave so it is quite warm and completely liquid. Ensure it doesn’t reach over 80°C. Mix some of the custard mixture with the gelatine before folding it back through the custard. Using a spatula, fold through the semi-whipped cream in two additions. Add in the peanut brittle and continue to gently fold. Transfer the cream to a disposable piping bag (without a nozzle) and cut a larger amount off the end so the brittle passes through. Pipe it into the smallest mould, filling it to the top. Remove any air bubbles on the sides of the mould with a teaspoon then flatten the top with a palette knife. Freeze. SUBSTITUTE 12.5g (0.44oz) peanut butter {for} 25g (0.88oz) pure hazelnut paste.
Banana mousse ingredients 2g gold gelatine sheets 100g ripe or overripe bananas 16g brown sugar 8g lemon juice 6g rum (optional) 50g egg white 100g caster (superfine) sugar 16g water 184g semi-whipped cream Method Soak the gelatine sheets in a bowl of cold water. Slice the banana and add it to a saucepan with the brown sugar and lemon juice. Caramelise the banana then transfer it to a jug. Add the rum and combine with a stick blender. Add the presoaked gelatine sheets and mix again with the stick blender. To create the Italian meringue, start whisking the egg whites in the bowl of a stand mixer on low speed, gradually increasing the speed. Meanwhile heat the caster sugar and water to 118˚C in a saucepan. Once it reaches the desired temperature, pour the syrup into the egg whites, ensuring you don't hit the whisk. Continue to mix on high speed until the meringue cools slightly. Weigh out 70g of meringue for the mousse. If the caramelised banana mixture has cooled too much, reheat it to approximately 40-50˚C but ensure it doesn’t go above 80˚C. Add a spoonful of the Italian meringue into the banana mixture and combine with a spatula before folding in the remaining meringue. Fold the semi-whipped cream into the banana and meringue mixture until well combined. Be careful not to overmix it. Remove the Peanut Brittle Cream from the freezer and unmould it. Transfer the banana mousse to a disposable piping bag fitted with a 12mm nozzle and pipe it halfway into the medium mould. Use a spoon to push the cream up both sides of the mould. Place the unmoulded and frozen peanut brittle cream on top of the banana mousse. Pipe another layer of banana mousse on top and level off the top with a palette knife. Place in the freezer. The mould must be frozen before beginning the chocolate mousse layer.
Milk chocolate mousse ingredients 5g gold gelatine sheets 95g egg yolks 175g caster (superfine) sugar 100g full cream milk 165g Callebaut Arriba milk couverture 39% 2g salt 200g fresh cream 35% fat Method Soak the gelatine sheets in a bowl of cold water. In the bowl of a stand mixer, whisk the egg yolks and sugar for 5 minutes until light and creamy. While whisking, gently warm the milk in a saucepan. Remove from the heat and slowly add into the beaten egg yolk mixture on a low speed. Stop mixing and transfer the mixture to the saucepan. Cook on a low heat, stirring continuously, until the mixture reaches 76°C. Remove from the heat and immediately strain the anglaise over the chocolate. Add the pre-soaked gelatine and salt and whisk until the chocolate has melted. Allow to cool to 34°C. Semi-whip the cream until soft peaks form. Using a spatula, fold some of the semi-whipped cream into the chocolate mixture before folding in the rest of the chocolate. Transfer the mixture to a disposable piping bag and pipe halfway into the largest mould. Push the mixture up both sides with a spoon. Demould the frozen banana mousse and peanut brittle cream. Carefully set inside the chocolate mousse and press it down slightly so it’s submerged in the mousse. Pipe another layer of chocolate mousse on top, ensuring you leave a gap to insert the caramel sponge. Place the sponge crescents on top of the mousse, interlocking them and pressing down until they’re level with the top of the mould. Place in the freezer for 24 hours or for 1 hour in a blast freezer.
Caramel glaze ingredients 10g gold gelatine sheets 160g caramel sugar (recipe above) 80g water 160g liquid glucose 158g condensed milk 160g Callebaut Velvet white chocolate 33% 2 drops AmeriColor yellow gel colour 2 drops AmeriColor orange gel colour ½ teaspoon metallic gold powder Method Soak the gelatine sheets in a bowl of cold water. Combine the reserved caramel sugar, water and warmed glucose with a spatula and heat to 103°C. Once you reach the desired temperature, remove from the heat and add the condensed milk followed by the pre-soaked gelatine sheets. Mix with a spatula to combine. Pour this mixture over the white chocolate and emulsify with a stick blender. Add the food colouring and gold metallic powder and mix to combine. Cover the glaze with plastic wrap touching the surface and set aside to cool to 30°C. You can store the glaze in the fridge or freezer if you are not using it immediately.
Chocolate garnish ingredients 180g fondant 120g liquid glucose 120g cocoa mass Method Boil the fondant and glucose in a saucepan to 160°C. Remove it from the heat and add in the cocoa mass. Whisk together as quick as possible and pour onto a Silpat mat. Spread it out as thin as you can with a palette knife and cool at room temperature to set. Once cooled, break off smaller pieces and place them onto a lined tray.Place in an oven pre-heated to 170°C for 2 to 3 minutes to soften the pieces. Remove from the oven and place a Silpat mat or a sheet of baking paper on top. Working very quickly, roll out with a rolling pin as thin as possible. If the pieces set too quick, return to the oven and soften them. SUBSTITUTE 180g (6.35oz) sugar and 10% water {for} 180g (6.35oz) fondant.
Finishing Reheat the glaze with a stick blender to use at 30°C, ensuring the blade is submerged in the glaze and not showing. Remove the entremet from the freezer and unmould. Place the entremet on top of a metal ring on a baking tray. Remove any condensation from the entremet by rubbing it with your hand. Ensure you work quickly and use the glaze immediately. Pour the glaze over the entremet and allow it to drip into the tray. When the glaze stops dripping, remove any excess glaze from the base and centre of the entremet with a knife. Place the chocolate garnish on top and finish with some gold leaf. NOTE: Any excess glaze can be reused, simply remove any cake or mousse from it and freeze until required.
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