L i p s t i c k
by Johan Martin
（图片来自乌克兰基辅国际烘焙学院）
recipe makes 15
mould 6cm in diameter and 3.5cm high
almond genois
450 g almond paste 66% 'Marguerite'
320 g eggs
40 g flour
40 g potato starch
50 g melted butter
100 g grape seed oil
procedure:
Using a food processor, mix the warmed almond paste with the eggs，on the side ,with the egg whites and fold through the almond paste to lighten the mixture ，fold through the flour , potato starch melted butter and grape seed oil，pour onto a ' flexipat ' of 55cm in length and 36cm wide and 2cm high .Cook in a ventilated oven at 175℃ for approximately 12 to 15 minutes . Store in the refrigerator until the assembly.
strawberry confit
250 g strawberry puree
50 g sugar
8 g pectin NH
21 g gelatine mass ( 3g 200 bloom gelatine powder and 18 g water )
procedure :
in a saucepan , bring to the boil the puree with the sugar and pectin mixed together，add the melted gelatine mass and pour into the ' flexipans demi sphere ' moulds of 4cm in diameter and freeze ，for the assembly .
strawberry mousse
375 g strawberry puree
77 g gelatine mass ( 11g 200 bloom gelatine powder and 66g water )
255 g whipped cream
60 g egg whites
75 g inverted sugar
procedure :
in a mixer , whisk the egg whites and the inverted sugar to make a meringue ，warm slightly the puree and add the melted gelatine . reduce the temperature of the mixture to 20℃ then fold through the mixtures of whipped cream and meringue ，use immediately .
wanilla and orange blossom mascarpone chantilly
250 g cream
100 g mascarpone
35 g sifted icing sugar
15 g orange blossom water
procedure:
Use the recipe exactly the same as for a classic Chantilly cream then pipe onto a 'silpat' large rosettes ，freeze then spay with a strawberry red cocoa butter spray to obtain a velour effect .
red mirror chocolate glaze
150 g water
300 g sugar
300 g glucose
200 g sweetened condensed milk
140 g gelatine mass ( 20g 200 bloom gelatine powder and 120 g water )
300 g white chocolate
10 g red soluble food colouring
procedure:
In a saucepan cook together the water,sugar and glucose to 103℃ , then pour over the condensed milk and gelatine mass and finally over the white chocolate and food colouring ，mix and store in a refrigerator overnight .
Before using heat the glaze to 40℃ and use at 30~35℃ .
assembly and finishing
In circles of 6cm in diameter and 3cm high , pipe a layer of strawberry mousse , then place the discs of strawberry and orange blossom confit into each circle . some more mousse , and the almond genois and then smoothe over with the remaining mousse . Place the gateaux into the freezer ，once frozen , unmould and glaze with the red mirror glaze .
Place onto the gateaux the velour rosette . Decorate with some discs of red chocolate and disk gold sugar .
，约翰·马丁的创作，红彤彤的特别漂亮，机会他每次的培训课上都会有它出现
——颜值秒杀一切！（天然色素，表担心哈）~今天把它的配方搞定啦！
先上几个他的得意之作，过过眼瘾哈
