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cription-url="https://mmbiz.qpic.cn/mmbiz_jpg/PR7JPt3C5zawKVqAvnVjgkJkKicO3wLSfvxkngAAoDWUqJLBBmuPX3tz9EErvItMfV2IGR6HnCYhZnibRA6KM6Ww/0?wx_fmt.jpeg" data-cropselx1="0" data-cropselx2="578" data-cropsely1="0" data-cropsely2="655" data-ratio="1.249074074074074" data-s="300,640" src="http://m.puruisaisi.cn/file/upload/202212/23/113555111.jpeg" data-type="jpeg" data-w="1080" >繼續(xù)超牛女chef Eunyoung Yun的配方！158y?今日配方下載提取碼每天20:30更新，每篇文末左下角“閱讀原文”點(diǎn)擊進(jìn)入均可下載當(dāng)日配方、視頻或圖片文件，省去大家自己復(fù)制黏貼的麻煩，配方文件無任何水印設(shè)置；“提取碼”因近日度娘抽風(fēng)搞怪，暫不提供無碼下載服務(wù)，只能按她的規(guī)矩來，所以下載之前先把這個(gè)“提取碼”復(fù)制一下~另外，部分地區(qū)可能因?yàn)槟承┎豢煽乖驅(qū)е聼o法直接點(diǎn)擊閱讀原文，可以在文末的【置頂留言】中找到鏈接和提取碼。100%巧克力撻100% CHOCOLATE TARTByEunyoung Yun (GARUHARU)配方量：12個(gè)（直徑7CM）巧克力撻殼【450.9克】 86 克……黃油154 克……中筋面粉 82 克……糖粉0.9 克……鹽 48 克……全蛋 12 克……杏仁粉 12 克……粗粒小麥粉(semoling) 17 克……可可粉 39 克……玉米淀粉制作：1、全部材料均需為低溫狀態(tài)。2、將中筋粉和切丁黃油（2CM大?。┓湃霐嚢铏C(jī)中，用扁槳攪打至形成均勻松散的砂礫狀態(tài)。3、將剩余的其他材料加入，繼續(xù)攪拌至大致均勻的面團(tuán)狀（不要過度攪拌）。4、將之倒在工作臺(tái)上，整理成均勻球形，散開的部分適當(dāng)用刮片整理收回。5、保鮮膜密封，冷藏松弛至少3小時(shí)。6、搟壓至1.5毫米厚度，并裁切為圓形，鋪入直徑16CM的撻模內(nèi)（也可以做成7CM的撻）。7、入烤箱以160℃烘烤15分鐘，出爐，刷“涂刷蛋液”，再次放入烤箱烘烤15分鐘。涂刷蛋液【135克】75 克……稀奶油60 克……蛋黃制作：1、將稀奶油與蛋黃充分?jǐn)嚢杈鶆虿⑦^濾。2、裝入噴槍，噴在撻殼內(nèi)外壁均勻一薄層。榛子巧克力帕林內(nèi)【585.5克】250 克……榛子 25 克……可可碎/可可角250 克……細(xì)砂糖 58 克……水2.5 克……海鹽（蓋朗德）制作：1、將榛子放入烤箱中以140℃烘烤8分鐘，同時(shí)將細(xì)砂糖和水混合在厚底平底鍋中煮至118-121℃。2、一旦糖漿達(dá)到118-121℃之間，離火，將烤熟的熱的榛子放入并攪拌。3、持續(xù)攪拌至糖漿完全附著在榛子上并呈白色雪花晶體狀。4、再次加熱并保持不間斷攪拌。5、將砂糖變成焦糖時(shí)，加入可可碎并繼續(xù)加熱攪拌至深焦糖色。6、倒在硅膠烤墊上，靜置待其完全冷卻。7、將冷卻的“步驟6”和海鹽放入破壁機(jī)中，攪打研磨成均勻糊狀。巧克力蛋糕【642克】128 克……蛋黃 26 克……低筋面粉 51 克……可可粉 13 克……黃油 64 克……66%黑巧克力(Caraibe 66%)180 克……蛋白180 克……轉(zhuǎn)化糖漿制作：1、將低筋面粉與可可粉混合拌勻。2、將黑巧克力與融化至55-60℃的黃油混合。3、將蛋白放入攪拌機(jī)中打發(fā)。4、加入轉(zhuǎn)化糖漿，繼續(xù)攪打。5、打發(fā)至形成挺立的蛋白霜狀態(tài)。6、將蛋黃拌入到“步驟6”的蛋白霜中。7、再將混合過篩的低筋面粉與可可粉加入拌勻。8、將一小部分“步驟7”面糊與“步驟2”的融化的黃油與巧克力拌勻。9、再將之與剩余的面糊拌勻。10、倒入硅膠烤盤（32.5 x 32.5 x 1 cm）中，抹平，入烤箱以160℃烘烤15分鐘。11、出爐完全冷卻后，表面撒薄薄一層糖粉（防粘），然后倒扣在平盤上。12、裁切為直徑5.5CM的圓形，待用。巧克力奶油【399克】 75 克……蛋黃 19 克……細(xì)砂糖#1 19 克……細(xì)砂糖#2103 克……牛奶103 克……稀奶油 80 克……66%黑巧克力(Caraibe 66%)制作：1、將蛋黃和細(xì)砂糖#1混合攪打至泛白，另外，將稀奶油、牛奶和細(xì)砂糖#2加熱至45℃，緩慢沖入打至泛白的蛋黃細(xì)砂糖中并攪拌均勻。2、然后倒回鍋中，煮至83-85℃制成“英式奶醬”。3、過濾后冷卻至45℃。4、將之分三至四次沖入到融化的35℃的黑巧克力中，用手持均質(zhì)機(jī)攪拌乳化至細(xì)膩。5、冷藏隔夜（12小時(shí)）。巧克力牛奶（用于“黑巧克力打發(fā)奶油↓”）【96克】16 克……可可豆碎/可可角80 克……牛奶制作：1、將可可豆碎在烤箱內(nèi)以160℃烘烤3分鐘，然后與牛奶一起裝入真空密封袋內(nèi)。2、在低溫真空慢煮機(jī)（sous vide）內(nèi)以60℃煮60分鐘。3、過濾。黑巧克力打發(fā)奶油【411克】 73 克……巧克力牛奶（配方↑） 12 克……吉利丁凍(1:5) 80 克……66%黑巧克力(Caraibe 66%)246 克……稀奶油制作：1、將“巧克力牛奶”加熱至60℃，放入吉利丁凍拌融。2、加入融化至35℃的黑巧克力用手持均質(zhì)機(jī)攪拌乳化至細(xì)膩順滑。3、將稀奶油加熱至35℃，加入到“步驟2”中再次用手持均質(zhì)機(jī)攪拌乳化。4、冷藏隔夜（12小時(shí)）。使用時(shí)打發(fā)并擠入直徑1CM的半球形硅膠模具內(nèi)，冷凍。黑紅巧克力鏡面淋面【685克】 75 克……水150 克……細(xì)砂糖150 克……玉米糖漿100 克……甜煉乳 60 克……吉利丁凍(1:5)150 克……66%黑巧克力(Caraibe 66%)適量克……紅色色素（天然）制作：1、將水和細(xì)砂糖在厚底平底鍋中加熱。2、煮成糖漿后，將玉米糖漿加入，繼續(xù)加熱煮至103℃，離火。3、將煉乳和吉利丁凍順序加入拌勻。4、倒在融化至35℃的黑巧克力和色素中，用手持均質(zhì)機(jī)充分?jǐn)嚢枞榛?、冷藏隔夜，使用時(shí)回溫至35℃，并再次用手持均質(zhì)機(jī)充分?jǐn)嚢枞榛凉饬另樆?。組裝&裝飾1、在每個(gè)烤熟并冷卻的“ 巧克力撻殼”中擠入一層“榛子巧克力帕林內(nèi)”，約18克。2、撒入少許蓋朗德海鹽。3、放入一片“巧克力蛋糕”并輕壓平整。4、擠入30克“巧克力奶油”，冷藏3小時(shí)，然后冷凍。5、撻表面擠入一層“黑紅巧克力鏡面淋面”。6、將冷凍脫模的小半球形“黑巧克力打發(fā)奶油”放在撻表面正中心位置。7、裝飾巧克力完成。。喜歡原汁原味繼續(xù)CHEF的英文版158y?今日配方下載提取碼每天20:30更新，每篇文末左下角“閱讀原文”點(diǎn)擊進(jìn)入均可下載當(dāng)日配方、視頻或圖片文件，省去大家自己復(fù)制黏貼的麻煩，配方文件無任何水印設(shè)置；“提取碼”因近日度娘抽風(fēng)搞怪，暫不提供無碼下載服務(wù)，只能按她的規(guī)矩來，所以下載之前先把這個(gè)“提取碼”復(fù)制一下~另外，部分地區(qū)可能因?yàn)槟承┎豢煽乖驅(qū)е聼o法直接點(diǎn)擊閱讀原文，可以在文末的【置頂留言】中找到鏈接和提取碼。100% CHOCOLATE TARTByEunyoung Yun (GARUHARU)for：12 tarts (φ 7 cm)P?TE à SABLé CHOCOLATE 86 g dry butter154 g all-purpose flour 82 g powdered sugar0.9 g salt 48 g whole eggs 12 g almond powder 12 g semolina (medium grind) 17 g cocoa powder 39 g starchProcess:1.All ingredients should be preparaed cold.2.In a food processor, add all-purpose flour and dry butter cut to 2 cm cubes.3.Grin until the mixture resembles coarse sand.4.Add rest of the ingredients and continue mixing until the dough becomes somewhat homogeneous.5.Place the dough on the worktable and knead to form a ball.6.Using a scraper, spread the dough as if to push away, to mix the ingredients evenly.7.Wrap the finished dough with plastic wrap to prevent from drying, and store in fridge to rest at least 3 hours.8.Roll out to 1.5 mm, and shape to desired size to bake：15 minutes at 160℃ (50% baked) - spray egg wash - 15 minutes at 160℃ (100% baked).EGG WASH75 g fresh cream60 g egg yolksprocedure:1.Thoroughly mix fresh cream and egg yolks.2.Use spray gun or brush to apply thinly on the tarte shells.HAZELNUT COCOA PRALINE250 g hazelnuts 25 g cocoa nips250 g sugar 58 g water2.5 g Guérande saltProcess:1.Roast hazelnuts for about 8 minutes in oven preheated to 140℃. In a saucepan, boil water and sugar until 118-121℃.2.When the temperature reaches 118-121℃, remove from heat, and stir in warmed hazelnuts.3.Continue to stir until the sugar recrystallizes and turns white.4.Put it back over the heat, and continue to stir.5.When it starts to caramelize, add cocoa nips and continue to cook until the color darkens a bit more.6.Spread over silpat, and cool completely.7.Grind cooled caramelized hazelnuts and Guérande salt in a food processor.Finish when the texture turns into a fluid paste.CHOCOLATE BISCUIT128 g egg yolks 26 g cake flour 51 g cocoa powder 13 g butter 64 g dark chocolate (Caraibe 66%)180 g egg whites180 g inverted sugarProcess:1.Stir cake flour and cocoa powder together.2.Mix with dark chocolate and butter melted to 55-60℃.3.In a mixing bowl, whip egg whites.4.Add inverted sugar and continue whipping.5.Whip until the meringue forms elastic peaks and bends slightly when the whisk is lifted.6.Sitr egg yolks in the meringue.7.Mix with sfited cake flour and cocoa powder.8.Mix part of the batter with to the butter mixture.9.Combine with the remaining batter.10.In a silicone mold, 32.5 x 32.5 x 1 cm (heigh), pour chocolate biscuit batter and spread evenly with a spatula. Bake for 15 minutes at 160℃.11.After the biscuit is completely cooled, sprinkle little bit of decosnow on the surface to prevent the skin from sticking, then turn it upside down to remove the mold.12.Cut using 5.5 cm in diameter round cutter.BITTER CHOCOLATE CREAM 75 g egg yolks 19 g sugar#1 19 g sugar#2103 g milk103 g cream 80 gdark chocolate (Caraibe 66%)Process:1.In a bowl, mix egg yolks and half of sugar. In a saucepan, heat cream, milk and remaining sugar to 45℃. Gradually mix into the egg yolks mixture, little bit at a time.2.Pour into a saucepan and boil until 83-85℃ to make crème anglaise.3.Strain and cool it down until 45℃.4.Gradually mix to dark chocolate melted to 35℃, in 3-4 times.Mix with a hand blender.5.Rest in fridge for 12 hours before use.COCOA MILK16 g cocoa nips80 g milkProcess:1.In a sous vide bag, pour milk and cocoa nibs baked for 3 minutes at 160℃.2.Sous vide at 60℃ for 1 hour to extract cocoa aroma.3.Strain to extract cocoa milk.COCOA WHIPPED CREAM 73 g cocoa milk 12 g gelatin mass (1:5) 80 g dark chocolate (Caraibe 66%)246 g creamProcess:1.Stir gelatin mass in the cocoa milk heated to 60℃.2.Stir into dark chocolate melted to 35℃,and continue to mix with hand blender.3.Add cream warmed to 35℃, and continue to mix with hand blender.4.Rest in fridge for 12 hours. Whip to use.DARK CHOCOLATE GLAZE 75 g water150 g sugar150 g corn syrup100 g condensed milk 60 g gelatin mass (1:5)150 gdark chocolate (Caraibe 66%) qs g red natural food colorProcess:1.In a saucepan, heat water and sugar.2.When it turns into a syrup, stir in corn syrup and continue to boil until 103℃, remove from heat.3.Stir in condensed milk and gelatin mass in order.4.Pour over dark chocolate melted to 35℃ and red natural food color, and mix using a hand blender.5.To use, reset the glaze to 35℃, and mix thoroughly using hand blender.ASSEMBLY & FINISH1.Pipe 18 g of hazelnut cocoa praline in the 100% baked tarte shells.2.Sprinkle Guérande salt.3.Place chocolate biscuit and lightly press the top with a flat tool.4.Fill with 30 g of bitter chocolate cream.Rest in fridge for 3 hours, then freeze completely.5.Fill the surface of the tartes with the glaze.6.Pipe cocoa whipped cream in cone shape using a round tip (1 cm in diameter).7.Decorate with chocolate decorations and edible gold leaves to finish.表走開，看彩蛋哦~—▼傳送門 · 戳下圖·有配方▼—關(guān)注“世界烘焙配方”sjhbpf進(jìn)入世界頂級(jí)烘焙殿堂！全球最新烘焙資料、最炫蛋糕圖片、最時(shí)尚面包大師作品，全球名店產(chǎn)品展示，最詳盡的配方食譜！點(diǎn)擊閱讀原文，傳送至下載鏈接（百度云盤）轉(zhuǎn)載請(qǐng)標(biāo)注：轉(zhuǎn)自微信公眾號(hào)：世界烘焙配方戳一下在看嘛~你又不會(huì)懷孕！ 預(yù)覽時(shí)標(biāo)簽不可點(diǎn)