|
▲尼娜·塔拉索娃(Nina Tarasova)▲
火星西番莲密室 by Nina Tarasova 巧克力乔孔达海绵蛋糕 180克 杏仁粉 180克 糖粉 300克 全蛋 60克 面粉 90克 黄油 100克 可可膏（或90%巧克力） 180克 蛋白 90克 转化糖浆 制作： 1、黄油和可可膏融化混合在一起。另外将蛋白和转化糖浆搅打呈蛋白霜。 2、同时，在搅拌缸内将杏仁粉、糖粉和全蛋混合搅打10分钟，筛入面粉继续搅拌，然后拌入蛋白霜，最后再加入黄油和可可脂的混合液。 3、铺入烤盘（铺垫硅胶烤垫或烘焙油纸），以180℃烘烤8-9分钟。 糖浆 125克 砂糖 150克 水 75克 百香果果茸 1个 香草荚 1个 八角（香料） 制作： 1、全部混合煮沸，离火覆盖保鲜膜。 2、室温静置1小时后使用。 芒果&西番莲果冻 330克 芒果果肉 130克 橙果肉 130克 百香果果茸 45克 葡萄糖浆 170克 砂糖 0.5个 青柠檬汁 6克 NH果胶粉 10克 吉利丁 制作： 1、芒果切为1cmx1cm的小方块，放入炖锅中，与橙肉（剔除橙子的膜片）、百香果果茸、葡萄糖浆以及140克砂糖一起小火煮至40℃，放入提前混合在一起的30克砂糖和NH果胶并搅拌继续加热煮沸，持续沸腾1-2分钟后离火，加入青柠檬汁和吉利丁拌匀。 2、冷藏隔夜。 西番莲牛奶巧克力甘纳许 225克 33-35%淡奶油 225克 百香果果茸 75克 葡萄糖浆 450克 36%牛奶巧克力 7克 吉利丁 150克 黄油 制作： 1、厚底平底锅中将淡奶油、葡萄糖浆和百香果果茸混合煮沸，分次逐渐加入到融化的巧克力中搅拌均匀，再加入泡入并加热融化的吉利丁，用手持均质机搅拌乳化。加入切丁黄油再次搅拌乳化。 2、冷藏隔夜使用时打发。 巧克力甘纳许香缇奶油 650克 33-35%淡奶油 120克 36%牛奶巧克力 5克 吉利丁 制作： 1、吉利丁浸泡入冰水中。 2、淡奶油煮沸后冲入到融化的牛奶巧克力中搅拌至光滑细腻均匀状，加入冰水泡软并融化的吉利丁用手持均质机搅拌乳化。冷藏隔夜，使用时用搅拌器打发。 茉莉松露 20克 茉莉茶/或伯爵茶 330克 33%淡奶油 335克 70%黑巧克力 70克 黄油 制作： 1、淡奶油煮沸，离火加入茶（茶包或茶叶）闷2分钟入味，然后过滤掉茶，称重并补足重量到330克，再次煮沸。 2、将巧克力融化，逐渐冲入“步骤1”的淡奶油，搅拌乳化至混合均匀细腻。然后加入切丁的黄油，用手持均质机搅拌乳化，冷藏1-1.5个小时。 3、状态稳定后装入裱花袋（1号花嘴）在硅胶垫上挤成长条类似香肠的形状，冷冻。凝固后裁切为4-5cm的长短不一的长圆柱形，浸入调温的黑巧克力中，然后放在可可粉内滚动沾满可可粉，冷藏待用。 巧克力镜面淋面 150克 水 300克 砂糖 300克 葡萄糖浆 200克 炼乳 30克 吉利丁液 300克 牛奶巧克力 制作： 1、将水、砂糖和葡萄糖浆煮沸。冲入到剩余的材料中（巧克力、炼乳、吉利丁液），并用手持均质机搅拌乳化，注意不要搅入大量气泡。 2、保鲜膜贴面覆盖冷藏或室温储存隔夜使用。 组装完成 1、将蛋糕平均裁切为5-6块，放入糖浆中浸泡稍浸泡（或者用毛刷将糖浆涂刷在蛋糕的正反面）。 2、平铺一片蛋糕，涂抹一薄层甘纳许，然后再铺上一层蛋糕，如此重复操作，直至剩余最后一片蛋糕没有摆上去，在叠起来的蛋糕上涂抹一层芒果百香果果冻，然后把剩余的这片蛋糕铺上去并涂抹一层甘纳许，冷冻隔夜。 3、第二天，蛋糕淋面，然后裁切为10x4cm的长方形。 4、将冷藏的沾有可可粉的茉莉松露摆在蛋糕周围，参差不齐的摆放，最后顶部挤三个巧克力甘纳许香缇奶油，并装饰巧克力条和金箔纸完成。
（别抗拒，没准儿你顺便就把鸟语提高了呢）
Passionata Individual Cake
by Nina Tarasova La giocanda chocolate sponge cake 180g almond flour 180g powdered sugar 300g eggs 60g flour 90g butter 100g cocoa paste (or chocolate 90%) 180g egg whites 90g invert sugar Melt down and combine the butter and cocoa paste. Mix up egg whites and invert sugar and whisk to a meringue. Simultaneously, combine the almond flour,powdered sguar and eggs and whisk for 10 minutes. Sift in the flour and stir up. Fold the meringue into the egg mix and finally add the melted butter and cocoa paste. Roll out the dough over baking trays covered with silicone or buttered paper sheets. Bake in the oven pre-heated to 180℃ for 8-9 minutes. Exotic syrup for steeping in 125g sugar 150g water 75g passion fruit puree 1u vanilla pod 1u star anise Mix up all the ingredients in the water and bring to a boil. Then remove from the heat and cover with plastic food wrap. Allow the syrup to draw for 1 hour. Mango and passion fruit jelly 330g mango pulp 130g orange pulp 130g passion fruit puree 45g glucose 170g sugar 0.5u lime juice 6g pectin NH 10g gelatin Cut the mango into cubes of 1 x 1cm. In a stewing pan, mix it up with orange supremets (slices of orange without membrane), passion fruit puree, glucose and 140g of sugar. Cook to 40℃ and stir in the pectin together with the remaining 30g of sugar while stirring slowly. Bring to a boil and boil for 1-2 minutes. Remove from the heat, add the lime juice and finally the gelatin. Reserve in the refrigerator for 1 day. Milk chocolate ganache with passion fruit 225g cream 33-35% fat 225g passion fruit puree 75g glucose 450g milk chocolate 36% 7g gelatin 150g butter Combine the cream ,glucose and passion fruit puree and heat up. Pour the mixture into melted milk chocolate, add the bloomed gelatin and process with a blender. Mix in the butter, cut into cubes, and process with a blender once again. Place into the refrigerator and reserve there until the ganaches starts to stiffen (overnicht). Chocolate chantilly crème 650g cream 33-35% fat 120g milk chocolate 36% cocoa 5g gelatin Bloom the gelatin in cold water. Heat up the cream and pour it into the melted chocolate. Add the gelatin and process with a blender. Reserve in the refrigerator overnight . Whisk the crème before applying. Jasmine tea truffles 20g jasmine tea or Earl Grey tea 330g cram , 33% fat 335g dark chocolate ,70% cocoa 70g butter Bring the cream to a boil. Remove from the heat and add the tea. Wait for 2 minutes and strain the liquid. Weight the liquid, and then add as much water as it is 330g again. Bring to a boil. Melt down the chocolate and pour the hot tea-cream in it. Stir until homogenized, then add the butter cut into cubes. Procsee with a blender. Reserve in the refrigerator for 1-1.5 hors. As soon as the shape of the ganache is maintained, collect it into a pastry bag fitted with a cone-shaped tip (No.1), and pipe long and even sausage-like pieces over the baking tray. Freeze. Then cut into 'sticks' of 4-5 cm in height (roughly equal to the cake's height), steep in tempered chocolate, and roll in powdered cocoa. Reserve in the refrigerator. Chocolate mirror glaze (icing) 150g water 300g sugar 300g glucose 200g condensed milk 30g bloomed gelatin 300g milk chocolate Combine the water,sugar and glucose and bring to a boil. Pour the hot liquid into the latter mixture and process with a blender. Reserve overnight at indoor temperature. Montage and finishing Take a sponge cake and steep it in (saturate it whith) the syrup, apply a thin layer of ganache. Repeat for as many times as you are left with the last remaining sponge cake. Apply and level the mango-passion fruit jelly over the upper sponge cake (the one before the last one left), then lay the last remaining sponge cake and apply and even layer of ganache over it . Place into a shock freezer. The next moring, cover the cake with the glaze and cut it into individual pieces of 10x4 cm after the glaze takes hold. Arrange the ganache sticks on each side of the cake pipe the chantilly crème over the surface.
▼戳▼
|
|
|
来自： 读书听琴 > 《大师作品2018.1.6》
tattoo女神漂亮吗？（tattoo在哪里？
~今天先不急看配方，瞧瞧这段女神尼娜·塔拉索娃(Nina Tarasova)的作品视频，非常赞！
今天她的这个配方看起来不像是个印象中的法式甜点，呃...可它是。小编把详细配方完整的写给大家了，再强调一遍：表被配方NN多的文字吓尿了，只是为了写详尽便于小白宝宝也能看明白，其实实际没很复杂的哦~火星密牢的既视感
鸟语版
