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 水果哥Cedric Grolet
经典配方四款~集合分享 
1、提前一天制作。将一半量的稀奶油放入厚底平底锅中加热，放入剖开刮籽的香草荚和刮下的香草籽。4、将之趁热倒在切碎的白巧克力和吉利丁冻（吉利丁粉溶于冷水后静置20分钟后呈果冻状）。5、用手持均质机/搅拌棒搅拌至均匀细腻，再将剩余的另一半冷藏液态稀奶油加入，继续搅拌乳化至细腻光滑。600 克……栗子抹酱（crème de marrons）600 克……栗子酱（chestnut paste）1、将炼乳倒入铜制厚底平底锅内，放入烤箱以90℃烘烤4小时至其焦化。3、加入栗子抹酱、栗子酱和120克水，搅拌研磨至浓稠状态。2、将细砂糖加入到蛋白中打发为法式蛋白霜，形成稳定的不会塌陷的状态时即已打发完成。4、将打发好的蛋白霜以螺旋形挤入铺垫了烘焙纸的烤盘上的直径18CM的慕斯圈内。140 克……栗子酱（chestnut paste）4、另外，将蛋白与剩余的120克细砂糖打发为鸡尾状蛋白霜。5、将如上三种混合拌匀，加入混合过筛的面粉和淀粉拌匀。6、将面糊倒入铺有硅胶烤垫的烤盘内，抹平并撒一层切碎的糖渍栗子。2、将打发好的香草甘纳许挤入直径18CM的硅胶模具（Pavoni）整个内表面。4、将栗子戚风蛋糕裁切为直径18CM的圆形，作为夹层放入模具内。5、继续挤入薄薄一层香草甘纳许，然后挤入一层榛子奶油，接着放入烤熟冷却的法式蛋白霜。8、将用236号多孔花嘴从蛋糕底部挤大半圆弧形，环绕挤一圈，然后逐步向上移动。1、提前一天将一半量的稀奶油与马鞭草浆果（马鞭草的种子，外观比较像胡椒，所以也称马鞭草胡椒）一起放入厚底平底锅中加热。2、冲入切碎的白巧克力和吉利丁冻（吉利丁粉溶于冷水后静置20分钟左右呈果冻状）。3、用手持均质机/搅拌棒搅拌乳化，再将剩余的冷藏稀奶油加入，继续搅拌乳化至光滑细腻。2、将全蛋液与糖粉和杏仁粉放入搅拌缸中用球桨打发。5、然后将打发的蛋白霜加入到“步骤3”面糊中拌匀。6、最后将面糊倒入硅胶烤盘内抹平，入烤箱烘烤约10分钟。3、用手持均质机/搅拌棒充分搅拌后，冷藏约2小时至凝固。3、用手持均质机/搅拌棒充分搅拌后，冷藏约2小时至凝固。1、将橙子倒入厚底平底锅中加热煮沸，然后将琼脂粉与细砂糖拌匀后加入。2、离火冷却后，将黄原胶加入并用手持均质机/搅拌棒搅拌。3、最后将糖渍血橙皮、血橙皮屑、切丁的血橙果肉以及马鞭草浆果和浆果粉加入搅拌均匀。2、将打发至奶油状态的马鞭草甘纳许挤入模具底部一层（模具：Pavoni，LA VIE EN ROSE 直径20cm或直径7.8cm）。4、将冷冻的夹层（乔孔达海绵蛋糕+血橙啫喱+柠檬啫喱+血橙果酱）放在中心位置。5、继续挤入马鞭草甘纳许并用小抹刀抹平，冷冻6小时至完全冻结。6、小心轻轻脱模，避免把造型碰损，然后将红宝石巧克力喷砂用喷枪喷在整齐表面。1、提前一天准备并制作此甘纳许，将一半量的稀奶油与薰衣草混合加热。4、之后将之倒在切碎的白巧克力和吉利丁冻（吉利丁粉溶于冷水静置20分钟）。5、用手持均质机/搅拌棒充分搅拌乳化，加入剩余的另一半冷藏液态稀奶油继续搅拌至光滑细腻状态。2、将面粉、黄油、酵母和蜂蜜放入搅拌缸中用勾桨搅拌。3、将一半量的全蛋液加入，用一档速搅拌，当面团变光滑时，刮动搅拌缸底部并将剩余的全蛋液加入。5、将之挤入长条形模具内，入烤箱以180℃烘烤15分钟，然后降温至160℃再烤15分钟，最后降温至140℃烘烤6分钟。1、将205克水、细砂糖、吉利丁冻以及橙皮酱和柠檬皮屑放入厚底平底锅中加热。1、将镜面果胶与薰衣草花放入厚底平底锅中煮沸，充分搅拌均匀。2、加入色素，用手持均质机/搅拌棒充分搅拌乳化至光滑均匀。1、将巴巴糖浆加热至62℃，放入烤熟的巴巴浸泡12小时。5、将薰衣草甘纳许打发，用装有104号圣安娜花嘴的裱花袋将打发的薰衣草甘纳许沿着纵向在巴巴外表面挤立着的长条形，注意中间位置要留空，收尾时轻轻拉动手腕使尾端的甘纳许微自然卷曲将两端封闭。6、用喷枪将薰衣草蓝巧克力喷砂喷在整体表面使之呈均匀的毛茸茸状态。1、将黄油之外的全部材料放入搅拌机内，用勾桨以一档速搅拌并逐渐将全蛋液加入。2、提升到二档速继续搅拌至面团开始脱离搅拌缸内壁。3、将软化的黄油切小块加入，继续搅拌至面团呈光滑状态。5、用手掌将面团压扁排气，然后擀压为长度约为片状黄油两倍尺寸的长方形。7、将两侧的面团向中间折起并擀压，然后进行一次单折（三折）。10、最后再次擀压后铺入直径15CM的花盏形挞模中（内衬有烘焙油纸），冷冻2小时。2、同时，将全蛋、香草、卡士达粉和细砂糖用搅拌器（蛋抽）搅打至浓稠泛白。3、将“步骤1”煮沸的牛奶冲入拌匀，然后倒回厚底平底锅中搅拌并中火加热再次煮沸。6、冷藏一小时，然后入烤箱以170℃烘烤25分钟。
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140 g ivory white couverture chocolate1.The previous day, heat half the cream in a saucepan. Add the split and scraped vanilla bean and seeds.2.Remove from the heat, cover, and let infuse for about 10 minutes.3.Heat the mixture again and filter through a conical sieve.4.Pour it over the chopped chocolate and gelatin mass.5.Incorporate using an immersion (stick) blender, adding the remaining cream, until the ganache is smooth.6.Refrigerate for about 12 hours.240 g sweetened condensed milk600 g crème de marrons (chestnut spread)1.In a copper saucepan, caramelize the condensed milk in the oven at 90℃ for 4 hours.2.Let cool, then transfer to a food processor. 3.Add the crème de marrons and paste with 120 g water and blend until the mixture thickness.4.Refrigerate for about 12 hours.1.Preheat the oven to 90℃.2.Beat the egg whites until stiff, add the caster sugar in three batches.The meringue is ready when it forms a peak on the end of the whisk without collapsing.4.Pipe the meringue in a swirl inside a 18-cm-diameter pastry ring placed on a baking sheet covered with a Silpat mat.5.Bake for about 1 hour - 1 hour 30 minutes.q.s. g candied chestnut pieces1.Preheat the oven to 175℃.2.In a stand mixer fitted with a flat beater attachment, beat the butter with the chestnut paste.3.Using a whisk, beat the yolks with 60 g of the caster sugar until thick and pale.4.Beat the egg whites until stiff with the remaining sugar.5.Combine the three mixtures, sift the flour with the starch, and incorporate the wet ingredients into the dry.6.On a baking sheet lined with a Silpat mat, spread a thin layer of the batter and sprinkle with candied chestnut pieces.1.Whip the ganache with a hand mixer.2.Pipe the ganache over the entire surface of a 18-cm-diameter Pavoni silicone entremets mold.3.Pipe more in the middle so the insert will be well centered.4.Cut out 18-cm-diameter disk from the chestnut sponge and insert it into the mold.5.Pipe a thin layer of ganache on top, then add a layer of chestnut cream and insert the meringue disk.6.Fill to the top with ganache and smooth with a spatula (palette knife).7.Freeze for about 4 hours until set.8.Using a pastry bag fitted with a size 236 vermicelli tip to pipe chestnut vermicelli in large semicircles, starting at the bottom of the cake and gradually working your way to the top.Start each semicircle in the middle of the preceding one.9.Refrigerate for about 4 hours before serving. 145 g white chocolate,chopped1.The previous day, heat half the cream in a saucepan with the verbena peppercorns.2.Pour it over the chopped chocolate and gelatin mass.3.Incorporate using an immersion (stick) blender, adding the remaining cream, until the ganache is smooth.4.Filter through a conical sieve and refrigerate for about 12 hours.105 g confectioners' sugar 20 g unsalted butter, melted1.Preheat the oven to 175℃.2.In a stand mixer fitted with a whisk attachment, beat the eggs with the confectioners' sugar and ground almonds.3.Incorporate the flour and melted butter.4.Beat the egg whites until stiff with the caster sugar.5.Fold the beaten egg whites into the batter.6.Spread the batter over a baking sheet lined with a Silpat mat. Bake for 10 minutes.1.In a saucepan,bring the juice to a boil.2.Mix together the sugar and agar-agar powder.3.Incorporate using an immersion (stick) blender and refrigerate for about 2 hours, until set.4.Blend again before use.1.In a saucepan, bring the juice to a boil.2.Mix together the sugar and agar-agar powder.3.Incorporate using an immersion (stick) blender and refrigerate for about 2 hours, until set.4.Blend again before use. 75 g candied blood orange peel 1 g ground verbena pepper1.In a saucepan, bring the juice to a boil, then add the sugar mixed with the agar-agar powder.2.Let cool, then add the xanthan gum and mix with an immersion blender.3.Incorporate the candied blood orange peel and blood orange zest and pulp, cut into cubes, along with the verbena pepper. 1 g red food coloring powder1.In a saucepan, melt the cocoa butter, then pour it over the chopped chocolate.2.Add the food coloring and blend until smooth.1.Whip the ganache with a hand mixer. 2.Pipe ganache over the bottom and sides of an 20-cm-diameter rose-shape Pavoni mold.3.Pipe more in the middle so the insert will be well centered.4.Place the insert in the center.5.Fill to the top with ganache and smooth with a spatula (palette knife). Freeze for about 6 hours.6.Carefully unmold, then use a spray gum to uniformly flock the entremets with the coating.215 g white couverture chocolate,chopped1.The previous day,heat half the cream in a saucepan with the lavender.2.Remove from the heat and let infuse, covered, for 5 minutes.3.Bring back to a boil while processing the cream using an immersion (stick) blender.4.Pour it over the chopped chocolate and gelatin mass.5.Incorporate using the immersion (stick) blender, adding the remaining cream, until the ganache is smooth.6.Refrigerate for about 12 hours.1.Preheat the oven to 175℃ . 2.In a stand mixer fitted with a dough hook, mix the flour,salt,butter,yeast and honey.3.Add half of the eggs, then knead on speed 1. When the dough is smooth,scrape he bottom of the bowl,then gradually add the remaining eggs.4.Knead to give the dough a little body, then add the milk. Knead a little longer, then transfer the batter to a pastry bag.5.Put he batter into a loaf pan. Bake at 180℃ for 15 minutes, then at 160℃ for 15 minutes, and finally at 140℃ for 6 minutes. 6 g cold water (2,for gelatin) 10 g candied orange paste1.In a saucepan, combine 205 g water with the sugar, gelatin mass,and candied orange and lemon and heat.2.Filter through a conical sieve and add the rum.1.Blend the puree with the xanthan gum and ascorbic acid.2.Mix in the apricot cubes and refrigerate. 10 g fresh lavender flowers1.In a saucepan,bring the neutral glaze with the lavender flowers to a boil, then mix well.100 g white chocolate, chopped 2 g blue fat-soluble food coloring 1 g charcoal black food coloring1.Melt and pour the cocoa butter over the chopped chocolate.2.Incorporate the food coloring using an immersion blender until smooth.1.In a saucepan, heat the syrup to 62℃ and immerse the baba completely. Soak for 12 hours.2.The next day, take the baba out out of the syrup and return it to the loaf pan.3.Spread with a layer of apricot preserves.4.Freeze for about 4 hours, until set.Carefully unmold the cake.5.Whip the ganache with a hand mixer.Use a pastry bag fitted with a 104 Saint-honoré tip to pipe long lines of whipped ganache along the entire length of the cake, leaving a hollow space in the center. Lightly jerk your wrist at the end of each line to curl the tip.6.Use a spray gun to cover the cake uniformly with the blue chocolate coating.7.Fill the center with the lavender glaze. CUSTARD TART/FLAN À LA VANILLE 25 g unsalted butter,softened150 g unsalted dry butter 84%1.In a stand mixer fitted with a dough hook, combine all the ingredients, except the butters, and mix on speed 1 while gradually adding the eggs.2.Increase to speed 2 and continue mixing until the dough pulls away from the sides.3.Cut the softened butter into cubes, add it to the dough, and knead until the dough is smooth. 4.Knead until smooth. Let the dough rise at room temperature (20-25℃) for about 1 hour.5.Use your palms to flatten and deflate the dough, then roll it out into a rectangle.6.Shape the dry butter into a rectangle half the size and place it in the center of the dough.7.Fold over the sides of the dough to encase the butter and roll out, then fold with a simple turn (letter fold). 8.Roll out the dough again, then fold with a double turn (book fold). 9.Roll it out again and finish by folding with a simple turn.10.Roll out the dough and use it to line a 15 cm diameter flower-shape tart mold previously lined with parchment paper.Freeze for about 2 hours.1. In a saucepan, bring the milk to a boil.2.In the meantime, using a whisk, beat the eggs with the vanilla, custard powder, and sugar until thick and pale. 3.Add the boiling milk. Return the mixture to the pan and bring to a boil.4.Incorporate the butter and salt.5.Pour the custard over the flaky brioche dough inside the mold. 6.Refrigerate for about 1 hour, then bake at 170℃ for 25 minutes.
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