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澳洲甜点女王Kirsten Tibballs的最新配方，运用了Silikomart®的一款小模具（配方中有说明型号）制作而成，很可爱，也很简单，但是会学到好几种能够独立应用的组成配方——青铜淋面、巧克力慕斯、巧克力饼底、香草奶油冻等等，非常值得尝试，如果没有这个模具，当然也可以更改为其他的模具来制作成其他形状。 Kirsten Tibballs ➤ Kirsten Tibballs是糕点师和巧克力师。2004年代表澳大利亚参加在美国拉斯维加斯的世界锦标赛（World Pastry Team Championships）获世界第一名。Tibballs在墨尔本创立了Savor Chocolate & Patisserie School，将她的甜点技术分享给全世界美食爱好者和专业烘焙从业者，同时作为最受关注的女性糕点师，由于她对巧克力行业的贡献，被称为“巧克力女王”。
 香·草·小·榛·子 by Kirsten Tibballs 巧克力饼底 220克 杏仁膏 60克 细砂糖 25克 蛋黄 120克 全蛋 1个 橙皮屑 1克 食盐 28克 过筛可可粉（嘉利宝） 1克 过筛的泡打粉 45克 无盐黄油 制作 1、烤炉预热至165℃。 2、把杏仁膏和砂糖在厨师机的搅拌缸内用扁桨（paddle attachment）中低速搅打至顺滑，然后缓慢加入蛋黄然后加入橙皮屑。全蛋在碗中打散，然后继续逐渐加入到面糊中，期间适当用胶刮刀刮搅拌缸内壁（注意：如果蛋黄和全蛋加入的太快，就会形成难以消除的结块），蛋全部加入后将盐加入拌匀。停止搅拌取下搅拌缸，用胶刮刀将过筛的可可粉加入拌匀。取其中一小部分面糊与融化的黄油在小碗中拌匀——这样会使黄油更容易均匀的混合在面糊中，然后再将之加入到剩余的杏仁面糊中搅拌均匀。 3、面糊铺在硅胶烤盘*上（或铺垫烘焙纸的烤盘），用抹刀刮平整，烤箱调温至160℃，烘烤约15分钟（手触会有轻微反弹的状态）。 ※模具说明： 硅胶烤盘：Demarle®half Flexipat®食品级硅胶与玻璃纤维制成，规格：248mm×348mm×10mm，温度范围：-40℃~ +280℃。（下图） 香草奶油 5克 吉利丁片（gold） 380克 淡奶油（35%） 2个 香草荚（剖开刮籽） 90克 蛋黄 75克 细砂糖 制作 1、吉利丁片冰水浸泡至软，沥干水分待用。 2、淡奶油与剖开刮籽的香草荚在厚底平底锅中煮沸，砂糖与蛋黄在小碗中搅打至充分混合，将热奶油倒在砂糖单行碗中拌匀，然后全部倒回平底锅中小火加热并持续搅拌至80℃，放入沥干水的吉利丁片用胶刮刀拌融后过滤。装入漏斗或裱花袋内，分别注入每个小石头硅胶模具*内，冷冻2-3小时(或速冻30分钟）,可在普通冰箱内储存6个星期（速冻冰箱内则可储存长达3个月）。 ※模具说明： 品牌：Silikomart®，模具名称：Globe Silicone Mould，模具规格：φ45mm×H20mm（下图） 焦糖膨化米 50克 细砂糖 15克 水 50克 膨化大米 2克 无盐黄油 制作 1、砂糖和水在厚底平底锅中加热至114℃，离火，加入膨化大米花并保持持续搅拌直至糖凝固结晶在大米花上，继续搅拌则糖会呈现焦化的颜色。加入黄油继续搅拌至完全混合。 2、铺在硅胶烤盘或烘焙油纸上冷却，降温后称取30克用于下边的“酥脆片”的配方中。 3、剩余的焦糖膨化米可以密封冷冻用于其他配方(因为使用量较少，配方量也已经很少无法再降否则无法制作，所以剩余是必不可免的，当然如果量产则此问题就自然不是问题了）。 酥脆片 100克 33.6%牛奶巧克力（推荐：Callebaut） 150克 杏仁帕林内酱 15克 纯榛果酱 30克 焦糖膨化米 30克 蜜饯橙皮丁 制作 1、将巧克力与帕林内和榛果酱再小盆中融化至45℃，期间用胶刮刀搅拌。然后倒在大理石工作台上调温降至可结晶的27℃，盛回另一个干净的小盆中——注意不可以是刚才融化巧克力的那个容器，否则会导致温度不准确。然后将 将焦糖膨化米粒和橙皮丁放入拌匀。 2、巧克力蛋糕饼底冷却后，放在硅胶烤垫或铺垫烤盘纸的烤盘上并用刀将之表面处理平整，然后把“步骤1”的混合物用抹刀涂抹在蛋糕上,室温静置待用。 ※ 注：15克的纯榛子酱可以用7.5克杏仁帕林内酱替代、150克的杏仁帕林内酱可以用150克榛子帕林内酱替代。 巧克力慕斯 200克 淡奶油（冷藏） 4克 吉利丁片（Gold） 80克 蛋黄 175克 细砂糖 100克 全脂牛奶 适量 盐 130克 70%果味黑巧克力（推荐：Callebaut Sao Thome） 30克 33.6%牛奶巧克力 制作 1、将冷藏的淡奶油在厨师机内中速打发至软尖峰状，冷藏。吉利丁片在冰水中泡软。蛋黄和砂糖在盆中用搅拌器手动搅拌。巧克力放在另外的盆中。牛奶煮沸后离火倒入蛋黄和砂糖的盆内用手动搅拌器（蛋抽）拌匀后再倒回平底锅内，小火加热并胶刮刀搅拌至80℃。离火拌入盐，加入沥干水的吉利丁拌融，过滤到巧克力上用胶刮刀搅拌至巧克力完全融化，静置降温。 2、当慕斯降温后，将涂层酥脆片的巧克力蛋糕裁切为直径4.5cm圆片，将冷藏的打发淡奶油拌入“步骤1”巧克力慕斯内，装入裱花袋并挤入硅胶模具*1/2满，用汤匙将慕斯涂抹在模具侧面以避免出现气泡。将冻结的香草奶油取出脱模，每个模具内的慕斯表面放一个，接着继续注入巧克力慕斯，最后以酥脆粒蛋糕封底——蛋糕的一面朝上。冷冻6-7小时（速冻则1小时即可）。 ※模具说明： 品牌：Silikomart®，模具名称：Bloom 120 Silicon Mould，模具规格：φ68mm×H52mm （下图）
（图片来自淘宝店铺：甘纳许烘焙坊） 巧克力镜面淋面 10克 吉利丁片（gold） 240克 35%淡奶油 50克 水 250克 细砂糖 15克 可可粉（嘉利宝） 100克 中性透明胶镜面果胶 适量 橙色色粉 适量 白色膏（粉） 适量 青铜色粉 制作 1、吉利丁片冰水浸泡至软，沥干水分待用。 2、淡奶油、水和砂糖混合煮沸，立刻加入吉利丁粉和镜面果胶搅拌并再次小火煮沸，镜面果胶完全融入后，将混合液体过滤到小盆中，加入泡软的吉利丁片用胶刮刀搅拌至完全融化，加入橙色粉、白色膏（粉）和青铜色粉*拌匀。转移到柱形罐子容器内（比如常用的量杯）用手持搅拌均质机*乳化至光滑细腻（注意切勿搅入气泡），冷藏隔夜。 3、回温至31℃时使用。 ※原料、工器具说明： ①色粉：品牌AmeriColor（下图）
②手持均质机（搅拌棒）：品牌：瑞士Bamix （下图） （图片来自淘宝店铺：发现家烘焙） 组装完成 1、准备一个冷藏过的晾晒网放在托盘上，将脱模的小甜点慕斯放在晾晒网上，确保淋面温度此时回温至31℃，淋在慕斯上并要环视确保完全覆盖了蛋糕，稍静置几分钟待淋面不再滴落。 2、用竹签插在表面正中心挑起，抹刀擦除多余的淋面酱，放在甜点托盘上，再以一小滴淋面酱覆盖掉刚才的插孔，最后装饰巧克力和榛子完成。 ※ 剖面示意图如下： 
Hazel petit gateaux by Kirsten Tibballs ➤Chocolate pain de gene 220g almond paste 60g caster sugar 25g egg yolks 120g whole eggs 1u orange , zested 1g salt 28g callebaut cocoa powder, sifted 1g baking powder, sifted 45g unsalted butter Preheat the oven to 165°C. Place the marzipan (almond paste) and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat well on a medium to low speed to combine. While mixing, slowly add the egg yolks, followed by the zest. Break up the remaining eggs in a bowl with a spatula. Continue mixing and very slowly add in the remaining eggs, regularly scraping down the sides. Please note, if the eggs and yolks are added too quickly, lumps will develop and cannot be removed. When the eggs are fully incorporated, add the salt. Stop mixing, and using a spatula, gently fold in the sieved cocoa powder and baking powder by hand until just combined. Add a small amount of the almond paste mixture to a bowl with the melted butter and whisk until well combined - this will make it easier to incorporate the butter into the ingredients. Fold this into the remaining almond paste mixture to combine. Spread the mixture onto a half Flexipat or a tray lined with baking paper. Angle the palette knife as you spread it out. Bake at 160°C for approximately 15 minutes or until cooked. When you touch the cake it should bounce back slightly. ➤Vanilla cream 5g gold gelatine sheets 380g fresh cream 35% fat 2u vanilla beans, cut and scraped 90g egg yolks 75g caster sugar Soak the gelatine in a bowl of chilled water until it becomes soft and pliable. Bring the cream and cut and scraped vanilla beans to a boil in a saucepan. Place the sugar and egg yolks in a bowl and whisk together by hand until combined. Pour the hot cream over the sugar and yolks and combine with a whisk. Return the mixture into the same saucepan and cook to 80°C, stirring slowly on a low heat. Add in the drained gelatine and mix with a spatula before straining the mixture into a bowl. Transfer the mixture into a depositor and pour it into each crevice of the silicon mould. Freeze for 2-3 hours in a domestic freezer or 30 minutes in a blast freezer. The cream can be stored for 6 weeks in a domestic freezer or 3 months in a blast freezer. ➤Caramelised puffed rice 50g caster sugar 15g water 50g puffed rice 2g unsalted butter Bring the sugar and water to 114°C in a saucepan. Remove from the heat and add the puffed rice. Stir until the sugar has recrystallised then return to the heat and continue to stir until the sugar caramelises to an even colour. Add the butter and stir until combined. Spread the mixture onto a Silpat mat or a sheet of baking paper and allow to cool. Once cool, weigh out 30g for this recipe. You can store the remaining amount in the freezer for another recipe. Note ：You will have leftover caramelised puffed rice because it is very difficult to make in small quantities. This can be stored in the freezer and utilised in another recipe. ➤Crunch 100g milk couverture 33.6%(Callebaut 823NV) 150g almond praline paste 15g pure hazelnut paste 30g caramelised puffed rice 30g candied orange fillets Melt the couverture, praline paste and hazelnut paste together in a bowl to 45°C and combine with a spatula. Pour onto a stone surface and work on the surface with a scraper until it cools to 27°C to crystallise . Scrape the mixture back into a clean bowl but ensure it is not the same bowl as it will untemper it. Mix through the caramelised puffed rice and finely diced candied orange. When the pain de gene has cooled, remove the flexipat and flip the cake over onto a lined tray. Scrape the surface of the cake with a serrated knife to ensure it is smooth and to stop it from separating later. Spread the puffed rice on top of the cake using a palette knife and leave to set at room temperature before cutting. ➤Chocolate mousse 200g fresh cream 35% fat , chilled 4g gold gelatine sheets 80g egg yolks 175g caster sugar 100g full cream milk q.s. salt 130g Callebaut Sao Thome couverture 70% 30g Callebaut 823NV milk couverture 33.6% Place the chilled cream in the bowl of a stand mixer and semi-whip it. Soak the gelatine in a bowl of chilled water until it becomes soft and pliable. Whisk the egg yolks and sugar by hand in a bowl to combine. Place the couverture in a separate bowl. Boil the milk in a saucepan then remove from the heat and pour over the beaten egg yolk mixture. Combine with a whisk and return the mixture to the saucepan. Cook on a low heat, stirring continuously with a spatula, until the mixture reaches 80°C. Remove from the heat and mix in the salt. Add the drained gelatine and mix to combine. Strain the anglaise over the chocolate in the bowl and whisk until the chocolate has melted. Allow to cool. While the mousse is cooling, cut the crunchy pain de gene using a 45mm round cutter. Remove the semi-whipped cream from the fridge and fold in the cooled mousse until combined. Transfer the mixture to a piping bag and pipe the mousse halfway into the mould. Spread the mousse up the sides of the mould with a teaspoon, this will eliminate any air bubbles. Unmould the frozen vanilla cream and place each one on top of the mousse. Add another layer of chocolate mousse, leaving enough room for the crunchy chocolate cake base. Place the pain de gene layer on top of the mousse with the crunchy side down. Press it down slightly and place it in the freezer for 6-7 hours or 24 hours if possible. If using a blast freezer it will take 1 hour. ➤Chocolate glaze 10g gold gelatine sheets 240g fresh cream 35% 50g water 250g caster sugar 15g cocoa powder (Callebaut) 100g neutral glaze q.s. orange gel colour q.s. white gel paste q.s. metallic bronze powder Soak the gelatine in a bowl of chilled water until it becomes soft and pliable. Bring the cream, water and sugar to a boil. Once it is boiling, add the cocoa powder and neutral glaze and return to a boil on a lower temperature. Once the neutral glaze has dissolved, strain the mixture into a bowl. Add the pre-soaked and drained gelatine and mix with a spatula. Add the orange, bronze and white colours and mix with a spatula. Transfer the mixture to a jug and emulsify with a stick blender. Allow the glaze to cool to between 31°C before using. ➤Assembly Prepare a wire cooling grid in a tray with sides. Unmould the frozen petit gateaux and place on top of the grid. Ensure the glaze is at the correct temperature of 31°C and pour it over the petit gateaux, ensuring they are completely covered with glaze. Allow the petit gateaux to sit until they stop dripping. Place a skewer into the centre of the petit gateaux and lift each one up to trim off the excess glaze on the base with a knife. Transfer the petit gateaux to a serving plate. Push the skewer in slightly to remove it from the petit gateaux, twisting it as you pull it out. Cover the hole with a drop of glaze. Peel back the baking paper from the garnishes we prepared and break them up into different shapes and sizes. Place the garnishes on top of each petit gateaux and finish with some chopped hazelnuts on top. ※ Structure diagram ： ➤爽不爽？
炫酷的“甜甜圈”点击图片就可以穿越拿配方哦↓
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来自： 读书听琴 > 《大师作品2018.1.6》
看配方之前，墙裂建议先看一遍这个短视频，之后看配方时就能轻松对应到视频中的关键操作点了：
