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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~另外，部分地区可能因为某些不可抗原因导致无法直接点击阅读原文，可以在文末的【置顶留言】中找到链接和提取码。  Bachour Rocher by Antonio Bachour Praline Cremeux 70 g……whipping cream 35 % 2 g……silver gelatin 300 g……valrhona hazelnut praliné 200 g……cream 35 % Heat the 70 g cream and then add the strained gelatin. Gradually pour this mixture onto the Praliné. It will rapidly separate. Emulsify in the kitchen mixer using the paddle attachment. Stabilize this emulsion slowly adding the rest of the cream in order to obtain a glossy mixture with a certain elasticity – the sign of a successful emulsion. Blend to perfect the emulsion. Valrhona hazelnut Praline Mousse 300 克……milk 200 克……valrhona hazelnut praline 80 克……sugar 14 克……silver gelatin sheet 400 克……heavy cream (whip to soft peak) Soften the gelatin in cold water. Place the milk, praline and sugar into a large pot. Bring to boil and add the drained gelatin. Strain and let cool to 35 C. Fold the whipped cream into the hazelnut mixture. Rocher Glaze 700 克……milk chocolate 200 克……grapeseed oil 200 克……toasted chopped hazelnut Melt chocolate with oil, add the caramelized hazelnut. Set aside and use at 35c. Assembly Fill the small sphere mold with praline cremeux and pour a toasted hazelnut and freeze. Fill praline mousse in round pavoni mold , then place the frozen cremeux and pour more mousse. Let set in the freezer. Remove from the freezer and glaze with the rocher glaze.
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来自： 读书听琴 > 《大师作品2018.1.6》
