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 每天20:30更新，每篇文末左下角“阅读原文”点击进入均可下载当日配方、视频或图片文件，省去大家自己复制黏贴的麻烦，配方文件无任何水印设置；“提取码”因近日度娘抽风搞怪，暂不提供无码下载服务，只能按她的规矩来，所以下载之前先把这个“提取码”复制一下~
不一样的淋面 不一样的喷砂 不一样的饼底 不一样的奶油 ▼▼▼▼▼▼▼▼▼▼▼▼▼
暗夜私语 by Gianluca Fusto
海盐巧克力酥脆比斯基/沙布列(总重：1000克) 200克——82%黄油 70克——黑糖/红糖/棕糖 175克——砂糖 195克——67%黑巧克力（Extra Amer 67%） 30克——80%黑巧克力（Coeur de Guanaja 80%） 45克——可可粉 5克——海盐（Piran sea salt） 3克——香草粉（Bourbon） 258克——面粉 4克——小苏打粉 4克——泡打粉 制作： 1、将黄油软化至25℃，加入砂糖、黑糖和香草粉搅打均匀，注意不要搅入气泡。 2、将巧克力融化至42℃，加入到“步骤1”的面糊中拌匀。 3、再将面粉、可可粉、泡打粉和小苏打粉混合过筛后加入拌匀。 4、将面糊在4℃的冰箱中冷藏至少3小时后，放入搅拌机内用“勾桨（hook attachment）”打软，铺入40 X 60cm的烤盘上抹平，厚度约6毫米，然后再放回冷藏。 5、裁切为直径18cm，放入160℃的风炉中（打开风门）烘烤至烤熟，具体时间取决于烤箱的不同，此处需自行设定时间。 ※这个比斯基也可以用于制作沙布列或者酥脆粒。 英式奶酱（总重：1145克） 440克——35%淡奶油 440克——全脂牛奶（UHT） 175克——蛋黄 90克——砂糖 制作： 1、将牛奶和淡奶油在厚底平底锅中煮沸，同时将蛋黄与砂糖搅拌至顺滑流畅状态，然后将煮沸的液体分3-4次逐渐冲入以避免一次性加入导致蛋黄被烫熟，拌匀后再次倒回锅内小火加热煮至82-84℃。 至尊瓜纳哈奶油（总重：2340克） 1100克——英式奶酱 900克——70%黑巧克力（ Guanaja） 340克——35%淡奶油 制作： 1、淡奶油打发至体积最大状态（鸡尾状为最佳，再继续搅打则会体积开始变小质量变糟），冷藏10分钟。 2、将一小部分英式奶酱加入到巧克力中搅拌乳化后，再重复操作直至全部加入，搅拌至光滑细腻状。降温至高于35℃（一般应为38-45℃之间），再次搅拌乳化，然后将“步骤1”的打发淡奶油加入拌匀，立即使用。 杏仁巧克力香料比斯基 250克——蛋白 20克——蛋白粉 250克——细砂糖 150克——66%黑巧克力（Caraibe 55%） 220克——杏仁粉 70克——巧克力豆 10克——混合香料 总计：1000克 制作： 1、杏仁粉过筛，另外将蛋白粉与细砂糖混合拌匀。 2、将蛋白在搅拌缸中用球桨搅打至呈现为“密集的蜂窝状泡沫”时，逐渐加入混合在一起的细砂糖和蛋白粉，打发为“法式蛋白霜”。 3、巧克力融化至55℃，分次逐渐将“步骤2”的蛋白霜加入拌匀，最后用胶刮刀将杏仁粉手工拌入。 4、用裱花袋（内置10号花嘴）以螺旋方式在铺有烘焙纸的烤盘上挤直径13cm的圆形，然后将巧克力豆洒在表面，放入风炉（关闭风门）以170℃烘烤约14分钟左右（烘烤时间会因烤箱的不同而会有所差异），出炉后快速降温至4℃。 伊芙瓦巧克力慕斯（总重：1850克） 330克——全脂牛奶 13克——吉利丁粉 65克——冰水（用于溶吉利丁粉） 500克——35%白巧克力（Ivoire） 22克——可可脂 700克——35%淡奶油 220克——可可角（cocoa nibs） 制作： 1、吉利丁粉浸泡融化于冰水中。淡奶油打发至“鸡尾状”冷藏10分钟。 2、可可角在烤箱内以160℃烘烤10分钟，然后将牛奶煮沸，加入烤好的可可角闷浸20分钟使牛奶入味。过滤后将牛奶份量补足至330克（用配方之外的牛奶补足），煮沸，加入吉利丁冻搅拌均匀。 3、巧克力融化至35℃（微波炉），然后分次将热的“步骤2”的液体加入并搅拌乳化均匀，直至全部加入且搅拌至均匀顺滑状态，待其温度将至35℃以上时（温度应介于38-45℃，具体取决于量的多少），再次搅拌以改善其乳化状态，加入提前打发的淡奶油，立刻使用（否则会很快凝固）。 牛奶巧克力喷砂 500克——可可脂 20克——棕色色素（脂溶性） 制作： 1、将可可脂在微波炉内加热融化至50℃，加入色粉彻底搅拌均匀。 2、过滤并保持其温热，通常在其为50℃时盆栽冷冻的蛋糕上。 组装步骤 1、将海盐巧克力沙布列裁切为6个直径18cm的圆片，放入165℃的风炉中（打开风阀）烘烤约18分钟，出炉后趁热刷一层可可脂（配方份量之外）。 2、将杏仁巧克力香料比斯基裁切为6个直径15cm和6个直径13cm的圆片。 3、两张烤盘上分别铺上硅胶垫，其中一盘上摆放6个直径16cm的慕斯圈，分别注至尊瓜纳哈奶油并铺上一片直径15cm的杏仁巧克力香料比斯基封底抹平；另一盘上摆放6个直径14cm的慕斯圈，分别注满伊芙瓦巧克力慕斯并铺上一片直径13cm的杏仁巧克力香料比斯基封底抹平，冷冻。 装饰完成 1、将牛奶巧克力喷砂液加热至45-50℃，装入喷枪，喷在刚刚脱模的冷冻的直径16cm的至尊瓜纳哈奶油慕斯表面，然后再放回冷冻几分钟，取出，放在海盐巧克力比斯基/沙布列上。 2、将黑色镜面巧克力淋面回温至28-30℃，在量杯中用均质机/搅拌棒搅拌乳化至光滑细腻（注意不要搅入气泡），淋在刚刚脱模的冷冻的直径14cm的伊芙瓦巧克力慕斯上，稍静置几秒钟后用抹刀将底部边缘清理干净，用L型抹刀将之轻轻放在“步骤1”的上方，装饰以巧克力片完成。 储存 当慕斯和奶油冻彻底完全冻结后，脱模，再放入速冻柜内冷冻10分钟，然后装入密封塑料袋或保鲜膜覆盖包裹（注意不要让边缘破损）。两种饼底也同样操作。密封冷冻可储存8--10个星期（注意，这是指脱模后未进行装饰淋面等操作的半成品哦）。 陈列售卖 冷藏不超过2天，最佳温度为4℃。
Black Emotion by Gianluca Fusto
Chocolate and salt biscuit（Total weight:2000g） 400g butter 82% fatk 140g dark brown sugar 350g sugar 390g Extra Amer 67% chocolate 60g Coeur de Guanaja 80% 90g cocoa powder 10g Piran sea salt 6g Bourbon vanilla powder 516g flour 8g bicarbonate of soda 8g baking powder Procedure： Weigh all the ingredients separately. Soften the buter at 25℃, add sugar,dark brown sugar and vanilla powder. Stir carefully making sure not to incorporate air bubbles. Melt the chocolate at 42℃ and add it to the dough. Stir to combine. Sift the flour and cocoa powder,salt,baking powder and bicarbonate of soda, and add them to the dough. Keep in the refrigerator at 4℃ for at least 3 hours. Soften in the mixer with the hook attachment. Use a dough-sheeter to obtain 6 mm 40 x 60cm sheets. Return to the refrigerator. Bake at 160℃ with the vent open. The baking time may vary according to the size,height,shape and type of the oven. Custard（Total weight:1145g） 440g fresh cream 35% fat 440g UHT whole milk 175g egg yolks 90g sugar Weigh all the ingredients. Boil the milk and cream is suitably sized saucepan. Mix the yolks and castor sugar to fluidise the lecthin. Pour the boiling milk and cream onto the yolks in 3-4 stages to avoid thermal shocks. Cook until the mixture coagulates at 82-84℃ and give it a final stir. Cool rapidly. Guanaja supreme （Total weight:2340g） 1100g custard 900g Guanaja 70% fat 340g fresh cream 35% fat Weigh the ingredients separately. Whip the cream at a constant speed in a mixer with a bowl sufficiently large to contain the ingredients until the mixture has reached its maximum volume. Place it in a refrigerator at a positive temperature for 10 minutes. Pour a little of the custard onto the chocolate and stir vigorously. Repeat this operation until the consistency is shiny and smooth. Check the temperature, which must remain above 35℃. Mix to refine the structure. Check that the temperature of the chocolate mixture stays between 38-45℃, (depending on the quantity) and add the cream previously whipped. Use immediately. Soft amaretto biscuit with chocolate and spices (Total weight:2000g) 500g egg whites 40g dried egg white 500g sugar 300g Caraibe 66% dark couverture chocolate 440g sicilian almond flour 140g chocolate drops 20g mixed spices for spieced cake Procedure： Weight the ingredients separately. Sift the almond flour and add the dried egg whites to the castor sugar. Whisk the egg whites at a moderate speed in a suitable mixer until a consistent honeycomb structure is reached and gradually add the sugar to obtain a 'French' meringue. Melt the chocolate at a temperature of 55℃ and dilute it by gradually adding the French meringue. Finish off using a rubber spatula to incorporate the almond flour. Using a pastry bag with a 10 size plain nozzle to pipe regularly-shaped 13 cm circles on a parchment paper of lay on a tray with a spatula. Spread chocolate pearls on the surface. Bake in a preheated convection oven to 170℃ with the vent closed, for about 14 minutes. Chill at 4℃. The baking time may vary according to the size, height, shape and type of oven. Ivoire and cocoa nibs mousse （Total weight:1850g） 330g whole fresh milk 13g powdered gelatin 65g water for dissolving the gelatin 500g Ivoire 35% chocolate couverture 22g cocoa butter 700g fresh cream 35% fat 220g cocoa nibs Weigh all the ingredients. Rehydrate the gelatin in cold water. Whip the cream at a constant speed in a mixer with a bowl sufficiently large to contain the ingredients until the mixture has reached its maximum volume. The cream should be light, glossy and aerated according to a technique called 'bird's beak'. Let it sit in the refrigerator at a positive temperature for 10 minutes. Heat the cocoa nibs in the oven at 160℃ for 10 minutes. Bring the milk to the boil in a one-litre saucepan then add the nibs and leave to infuse for 20 minutes. Sift the liquid ,bring it back to its original weight and then bring it to the boil at the same time dissolving the gelatin and continuing to stir. Melt the chocolate in a microwave oven at 35℃. Pour a little of the liquid onto the chocolate and stir vigorously. Repeat this operation until smooth and shiny, a sign of a successful emulsifying process. Check the temperature and keep it above 35℃. Mix again to improve the structure. Check that the chocolate mixture remains at a temperature between 38-45℃ depending on the quantity and add the cream previously whipped. Use immediately. Milk spray topping 500g cocoa butter 20g fat-soluble,brown colouring agent Weigh all the ingredients separately. Heat the cocoa butter to 50℃ in the microwave oven, add the colouring agent and dissolve completely. Strain and keep hot. Always use at 50℃ on frozen desserts. Assembly Cut out six 18cm rounds of chocolate sable and place them on a baking tray with a micro-perforated mat. Bake in a preheated oven with the vent open at 165℃ for about 18 minutes. Seal with cocoa butter. Cut out six 15 cm and six 13cm circles from the chocolate biscuit dough. Prepare two baking trays lined with silicone pad; on one tray put the six 16cm round moulds and on the other six 14cm round moulds. Place the larger chocolate biscuits on the 16 cm moulds and pour the supreme over it , while on the 14cm moulds place the smaller biscuits and pour over the mousse. Finishing Heat the milk spray topping mixture to a temperature of 45-50℃ and spray it on the surface of the frozen supreme. Return to the freezer for a few minutes and then delicately place onto the chocolate biscuit. Heat the mirror glaze to a temperature of 28-30℃ and mix in a cup taking care not to incorporate any air bubbles. Place the frozen Ivoire and nibs mousse on a grill and spread on the glaze smoothly and evenly. Wait a few seconds then clean the edgss. Using a bent spatula delicately place it on the top of the supreme. Storing When the mousses and the jellies are well chilled, take them out of the moulds and return them to the blast chiller for another 10 minutes. Wrap them in a cling film taking care not to damage the edges or spoil the shape. Repeat the same procedure for the bases. Store in a sealed container to prevent them from drying out. Keep for a maximum of 8-10 weeks. Recommendations Display in a refrigerated display case at a positive temperature for no more then 2 days. Serve at 4℃. |
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来自： 读书听琴 > 《大师作品2018.1.6》
实力派甜点大神▲Gianluca Fusto▲之前我们有不止一次的分享过他的创作，你或许会注意到，他的配方和那些法国chef们有很大的不同，可以学到诸多他独特的方法和技巧，而且写的非常详尽，甚至初学者按着他的详细步骤都可以轻松复刻出一模一样的甜点
~先走一波他的几个作品
