法芙娜大师配方“灵感”~真的能给你灵感！

读书听琴 2018-12-28

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这是David Briand（下图）大师为法芙娜创作的一个表面上看起来精致淡雅，内在却有着非同一般风味的蛋糕，小编赶脚懒虫宝宝们可能看到长长的配方会比较抗拒，所以先简述一下：慕斯、夹心、淋面、装饰，嗯没错，就这么简单，配方写的长只是为了尽可能详尽，表被长度吓尿

配方太长，就不多啰嗦了...配方走起！

灵感

by David Briand

配方量：6个（ 16 x 3.5cm）

杏仁沙布列

190克黄油（室温软化）

140克糖粉

45克杏仁粉

3克盐

80克全蛋

95克低筋面粉#1

275克低筋面粉#2

制作：

1、将黄油软化，然后与盐、糖粉、杏仁粉、全蛋和95克低筋面粉混合搅拌，注意不要过度搅拌，一旦混合均匀后立刻加入剩余的275克低筋粉快速拌匀。冷藏储存或者擀压成薄片。

2、烘烤温度150℃。

杏仁软体比斯基

125克杏仁粉

100克砂糖

185克全蛋

50克黄油

40克蛋白

25克砂糖

制作：

1、在桌上搅拌机中将杏仁粉、100克砂糖和全蛋混合搅打，当面糊开始呈微打发状态时，加入融化的黄油（约50℃）拌匀。

2、同时，将蛋白与25克细砂糖打发为蛋白霜，与“步骤1”的面糊轻轻拌匀。

3、铺入烤盘（具体操作方式查看“组装完成”），以180℃烘烤15-20分钟。

杏桃果酱

130克杏脯

230克杏子果茸

130克半边杏

0.5个香草荚

10克砂糖

2克 NH果胶

制作：

1、将杏脯放在水中浸泡10分钟，然后用冰水漂洗后切丁。与果茸、半边杏和香草（剖开刮籽）混合小火加热煮20分钟，期间持续搅拌。

2、加入提前混合在一起的砂糖和NH果胶粉，搅拌并煮沸，离火静置待用。

灵感奶油布丁

0.5个香草荚

320克淡奶油

65克全脂牛奶

65克蛋黄

45克砂糖

5克吉利丁粉

25克冷水（用于溶吉利丁粉）

75克法芙娜杏仁风味巧克力（almond inspriration）

制作：

1、将香草荚剖开刮籽放入淡奶油与牛奶内浸泡。同时，在另一个小盆中将蛋黄与砂糖混合打散（不需要打发）。

2、将浸泡的淡奶与与牛奶加热煮沸后逐渐冲入到蛋黄/砂糖中并搅拌均匀，再加入吉利丁冻（吉利丁粉溶于冷水，拌匀融化后冷藏1小时，呈果冻的状态），全部倒回锅内，煮至84℃，然后逐渐倒在融化的巧克力拌匀后立刻转入厨师机搅拌缸中搅拌至均匀细腻，过滤后降温至40℃注入夹心模具内。

※ 法芙娜杏仁风味巧克力（almond inspriration）：

英式奶酱

450克全脂牛奶

90克蛋黄

45克砂糖

制作：

1、将牛奶煮沸，冲入提前搅拌在一起的蛋黄与砂糖混合物中并搅拌均匀。

2、全部倒回锅内煮至84-85℃，过滤后立刻使用。

灵感慕斯

570克英式奶酱

6克吉利丁粉

30克冷水（用于溶吉利丁粉）

945克法芙娜杏仁风味巧克力（almond inspriration）

850克淡奶油

制作：

1、将吉利丁冻融化后加入到温热的过滤后的英式奶酱中搅拌均匀后逐渐加入到融化的巧克力中，（用厨师机搅拌缸）搅拌至均匀光滑细腻的状态。

2、当温度降至38℃时，加入打发的淡奶油拌匀，注模，冷冻。

灵感巧克力镜面淋面

150克水

200克砂糖

250克葡萄糖浆

200克甜炼乳

14克吉利丁粉

70克冷水（用于溶吉利丁粉）

280克法芙娜杏仁风味巧克力（almond inspriration）

50克可可脂

300克中性镜面果胶

30克水

制作：

1、用厚底平底锅将水（150克）、砂糖和葡萄糖浆煮至104℃，加入炼乳和融化的吉利丁冻（吉利丁粉溶于冷水，拌匀融化后冷藏1小时，呈果冻的状态）拌匀。

2、将巧克力与可可脂混合融化，缓慢将“步骤1”的混合糖浆倒入，立即用手持均质机搅拌乳化（注意不要搅入气泡）。

3、将中性透明镜面果胶煮沸，加入30克水拌匀，然后加入到“步骤2”中，并再次用手持均质机搅拌均匀。保鲜膜贴面覆盖冷藏隔夜24小时。使用时回温至32-34℃，再次乳化后，淋在冷冻的蛋糕表面。

※ 中性镜面果胶（absolu cristal neutral glaze）：

灵感喷砂

300克法芙娜杏仁风味巧克力（almond inspriration）

150克可可脂

制作：

1、将巧克力与可可脂混合融化，过滤。

2、使用时将温度调至40-45℃，装入巧克力喷枪，喷在冷冻的产品上。

组装完成

组装：

1、制作沙布列面团和果酱。沙布列擀压为3毫米厚度，并裁切为14cm直径的圆片，以150℃烘烤约12分钟。出炉后立刻放上80克“杏仁软体比斯基”面糊，再铺上25克“泡软的切丁杏脯”以180℃烘烤12分钟左右。出炉冷却后，涂抹60克的“杏桃果酱”，冷冻。冻结后再倒入90克奶油布丁，再次冷冻。

2、慕斯制作完成后立刻倒入每个模具（慕斯钢圈模具：直径16cm，高度3.5cm，内衬一圈透明围边）250克，然后将“步骤1”冷冻的夹心放入（倒置），冷冻。

3、将120克凉的慕斯（奶油状态）放入一个直径12cm的慕斯圆环内（内衬一圈透明围边），并用汤匙在表面不规则滑动（效果见图片表面），冷冻。

装饰完成：

4、蛋糕脱模，淋面。

5、再将直径12cm的慕斯脱模，喷砂后摆放在蛋糕中心位置，最后再将杏桃果酱与镜面果胶混合用手持均质机搅拌后装饰在表面，摆上巧克力片完成。

精神精神表睡觉...继续看...鸟语版来啦

ALMOND INSPIRATION ENTREMET

by David Briand

（Makes 6desserts： 16 x 3.5cm）

Almond shortcrust pastry

190g European butter

140g confectioner's sugar

45g almond flour

3g salt

80g eggs

95g pastry flour

275g pastry flour

Cream the butter. Combine the creamed butter, salt, confectioner's sugar, almond flour, eggs and the smaller portion of flour. Do not beat this mixture. As soon as you have a homogeneous mixture, add the remaining flour very quickly. Store in the refrigerator or spread out immediately. Bake at 150°C.

Soft almond biscuit

125g almond flour

100g sugar

185g eggs

50g European butter

40g egg whites

25g sugar

In an electric mixer, combine together the almond flour, the larger portion of sugar and the eggs. Once this mixture has been lightly aerated, incorporate the warm (50°C) melted butter. At the same time, beat the egg whites with the other portion of sugar. Gently combine these two mixtures. Spread into a frame and bake at 180°C for 15-20 minutes.

Apricot compote

130g dried apricots

230g apricot puree

130g apricot halves

0.5u vanilla bean

10g sugar

2g pectin NH

Poach the dried apricots in water for 10 minutes. Rinse them in cold water and dice. Cook the diced apricots, purée, apricot halves, and vanilla on low heat for approx. 20 minutes, stirring throughout. Combine the pectin and sugar then add them to the apricot mixture. Bring to a boil while stirring vigorously. Set aside.

Almond inspiration crème brûlée

0.5u vanilla bean

320g whpping cream

65g whole milk

65g egg yolks

45g sugar

5g powdered gelatin

25g water for gelatin

75g almond inspriration

Infuse the vanilla bean in the cream and milk.Mix the egg yolks and sugar (but do not beat). Heat the cream and milk, gradually pour over the egg yolk mix then add the rehydrated gelatin. Heat to 185°F (84°C). Gradually pour onto the melted ALMOND INSPIRATION. Immediately mix using an electric mixer to make a perfect emulsion. Strain through a chinois, and pour into insert molds at approx 40°C.

Crème anglaise

450g whole milk

90g egg yolks

45g sugar

Bring the milk to a boil and pour into the premixed egg yolk-sugar combination (without blanching). Thicken the mixture at a temperature of 84-85°C. Strain and use immediately.

Almond inspriration crème anglaise mousse

570g crème anglaise

6g gelatin

30g water for gelatin

945g almond inspiration

850g whipping cream

Add rehydrated gelatin to the warm, strained Crème Anglaise. Form an emulsion by gradually pouring the mixture over the melted ALMOND INSPIRATION.Immediately mix using an electric mixer to make a perfect emulsion. Once the mixture is smooth, check the temperature is at 38°C and add the frothy whipped cream. Pour immediately and freeze.

Almond inspiration frosting

150g water

200g sugar

250g glucose syrup

200g sweetened condensed milk

14g powdered gelatin

70g water for gelatin

280g almond inspiration

50g cocoa butter

300g absolu cristal neutral glaze

30g water

Make a syrup by cooking the larger portion of water, sugar and glucose at 104°C.Add the sweetened condensed milk and rehydrated melted gelatin. Melt both the ALMOND INSPIRATION and COCOA BUTTER and then gradually pour the condensed milk on top. Immediately mix using an immersion blender to make a perfect emulsion. Bring the ABSOLU CRISTAL to a boil, add it to the smaller portion of water and mix again with an immersion blender. Leave to set for 24 hours before use. Reheat the frosting to 32-34°C, mix in an electric mixer and use it to frost generously.

Almond inspiration spray mix

300g almond inspiration

150g cocoa butter

Melt the ingredients together. Use a chinois to strain before using the mixture. To give your spray mix a velvety finish, heat the mixture to 40-45°C and spray it onto your frozen product.

Assembly and finishing

ASSEMBLY:

Make the Shortcrust Pastry and Compote. Roll the Shortcrust out to a thickness of 3mm and cut out 14cm diameter disks.Bake at 150°C for approx. 12 minutes. Immediately place 80g of Soft Almond Biscuit on top. Sprinkle on 25g of cubed soft apricots, then finish baking at 180°C for approx. 12 minutes. Once the biscuit has cooled, spread on 60g of Apricot Compote. Freeze.

Pour out 90g of Crème Brûlée Cream then freeze.

Make the Crème Anglaise Mousse and immediately pour 250g into each ring (which is 16cm in diameter, 3.5cm in height and lined with clear acetate). Add the insert to assemble upside down. Freeze. Pour 120g of cooled Mousse into a 12cm diameter ring lined with clear acetate and use a spoon to give it a slightly choppy texture (see photo). Freeze.

FINISHING TOUCH: Turn out and turn over the desserts, then frost. Turn out the little “pool” of Mousse, then use a spray gun to apply a velvety layer of Spray Mix. Delicately place it in the dessert’s center. Finish off with a few drops of Apricot Compote mixed with an immersion blender with ABSOLU CRISTAL.

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