烘焙店實(shí)戰(zhàn)硬貨配方——阿拉比卡咖啡撻，一站搞定咖啡慕斯、咖啡甘納許、咖啡淋面（已打包·可下載）

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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" data-s="300,640" src="http://m.puruisaisi.cn/file/upload/202301/02/105650681.jpeg" data-type="jpeg" data-w="1080" >又見大B哥（Chef Antonio Bachour，下圖）！今天是他的“阿拉比卡咖啡撻”，倍兒香的咖啡慕斯VS咖啡甘納許，這個(gè)配方你喜歡嗎？imus?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。阿拉比卡咖啡撻ARABICABy Antonio Bachour配方量：12個(gè)香草杏仁沙布列撻殼【548.5克】120 克……黃油（82-84%）245 克……面粉 2 個(gè)……香草莢（剖開刮籽） 95 克……糖粉1.5 克……鹽 35 克……杏仁粉 50 克……全蛋制作：1、將冷藏切丁黃油與香草籽（香草莢剖開刮籽）、面粉、糖粉、鹽和杏仁粉放入攪拌機(jī)中，用扁槳攪打至均勻松散的砂礫狀態(tài)。2、加入全蛋繼續(xù)攪打至剛好形成面團(tuán)狀態(tài)，切勿過度攪拌。3、將面團(tuán)取出，輕輕整理成扁方形，保鮮膜密封冷藏至少3小時(shí)。4、將面團(tuán)在兩張烘焙油紙之間搟壓至均勻的2毫米厚度，覆蓋保鮮膜冷藏至需要制作時(shí)。5、將烤箱預(yù)熱至165℃。6、將12個(gè)直徑6CM的撻模內(nèi)壁涂黃油，然后將冷藏的沙布列裁切并鋪入撻殼內(nèi)，冷凍至少30分鐘。7、烘烤約15分鐘至表面呈淡金黃色。8、出爐冷卻后刷一層融化的可可脂。意式咖啡糖漿【225克】150 克……阿拉比卡濃縮咖啡（熱） 50 克……水 25 克……細(xì)砂糖制作：1、將全部材料混合拌勻。2、保持溫?zé)?，用于浸蘸手指餅干（配方下附）。手指餅干蛋糕?30克】100 克……蛋黃 65 克……細(xì)砂糖#1175 克……蛋白 90 克……細(xì)砂糖#2200 克……面粉100 克……馬鈴薯淀粉制作：1、將蛋黃與細(xì)砂糖#1在攪拌機(jī)中用球槳打發(fā)。2、將面粉和打發(fā)混合過篩。3、將蛋白與細(xì)砂糖#2打發(fā)至軟尖峰狀態(tài)的蛋白霜，加入到“步驟1”的蛋黃/細(xì)砂糖中拌勻。4、再將“步驟2”過篩的粉類加入輕輕拌勻。5、倒入鋪有烘焙紙的模具框內(nèi)，放入預(yù)熱至170℃的烤箱中烘烤12-14分鐘。6、冷凍幾個(gè)小時(shí)后，用直徑5CM的模具裁切并浸泡于“意式咖啡糖漿”中，然后冷凍待用。咖啡軟焦糖【295克】60 克……細(xì)砂糖60 克……葡萄糖漿95 克……稀奶油37 克……牛奶 5 克……速溶咖啡38 克……黃油（82-84%）制作：1、將細(xì)砂糖與葡萄糖漿混合在厚底平底鍋中加熱煮為焦糖。2、將稀奶油、牛奶和速溶咖啡混合加熱后沖入焦糖內(nèi)將之融化，然后繼續(xù)加熱至107℃。3、加入黃油并用手持均質(zhì)機(jī)充分?jǐn)嚢枞榛鶆颉?、離火冷卻至室溫。意式咖啡甘納許【330克】100 克……阿拉比卡濃縮咖啡（熱） 30 克……轉(zhuǎn)化糖漿200 克……33%白巧克力(Opalys 33%)制作：1、將熱咖啡與轉(zhuǎn)化糖漿混合拌勻，倒在融化的白巧克力上。2、用手持均質(zhì)機(jī)充分?jǐn)嚢枞榛良?xì)膩光亮順滑狀態(tài)?？Х饶剿埂?50.5克】5.5 克……吉利丁片（silver，180bloom） 60 克……牛奶 60 克……稀奶油#1 10 克……速溶咖啡粉265 克……33%白巧克力(Opalys 33%)250 克……打發(fā)稀奶油#2制作：1、將吉利丁片浸泡于冰水中直至其軟化，然后擠掉多余水分靜置待用。2、將牛奶、稀奶油#1和速溶咖啡粉混合煮沸，加入吉利丁攪拌至完全融化。3、倒在白巧克力上并用手持均質(zhì)機(jī)充分?jǐn)嚢枞榛良?xì)膩光亮順滑。4、降溫至28℃時(shí)，將打發(fā)的稀奶油#2加入拌勻。5、倒入扁圓球形硅膠模具內(nèi)，冷凍。咖啡鏡面噴淋液【222克】200 克……鏡面果膠（法芙娜“鉆石淋面”） 20 克……水 2 克……速溶咖啡粉制作：1、全部材料混合加熱煮至70℃。2、裝入噴槍噴在冷凍的慕斯上。裝飾巧克力“咖啡豆”【40克】40 克……黑巧克力（調(diào)溫）制作：1、這是個(gè)很有趣的技巧性制作方式，十分簡單但是效果非常棒。2、將調(diào)溫的黑巧克力裝入裱花袋中，一滴一滴的擠在一根大約3毫米粗的繩子上，巧克力滴大于與咖啡豆大小相同。3、然后靜置至巧克力凝固結(jié)晶后，將之從繩子上取下來，就可以得到有凹槽的咖啡豆形狀的巧克力了。組裝&裝飾1、將15克咖啡軟焦糖擠入香草杏仁沙布列撻殼內(nèi)，蓋上一片冷凍的浸蘸意式咖啡糖漿的手指餅干。2、再繼續(xù)擠入意式咖啡甘納許并抹平，冷凍。3、將冷凍的咖啡慕斯脫模，立刻噴咖啡鏡面噴淋液，然后放在“步驟2”的撻上。4、最后將一個(gè)黑巧克力制作的“咖啡豆”裝飾在表面，完成。喜歡原汁原味繼續(xù)CHEF的英文版imus?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。ARABICABy Antonio Bachourfor: 12 cakesALMOND AND VANILLA SABLé120 g butter, 82-84% fat, chilled and finely cubes245 g flour 2 u vanilla beans, split lengthwise and scraped 95 g confectioners' sugar1.5 g salt 35 g almond powder 50 g whole eggsProcedure:1.In the bowl of a mixer fitted with the paddle attachment, mix the cold butter, vanilla bean, flour, sugar, salt and almond powder to a powdered texture.2.Add the eggs and continue to beat until the dough comes together.Be careful not to overmix.3.Scrape the dough out of the bowl and gently press into a frame.Double-wrap in plastic wrap and refrigerate for at least 3 hours.4.Roll out the dough between two parchment paper sheets to 2 mm thick. Cover in plastic wrap and refrigerate again until needed.5.Pre-heat the oven to 165℃.6.Grease 12 rings, 6 cm in diameter, with butter and cut the dough so that it fits in them. Freeze for at least 30 minutes.7.Bake for 15 minutes approximately until lightly golden.8.Allow to cool down and brush with melted cocoa butter.ESPRESSO SYRUP150 g Arabica espresso, hot 50 g water 25 g sugarProcedure:1.Mix all the ingredients together.2.Keep warm to soak the ladyfinger biscuit.LADYFINGER BISCUIT100 g egg yolks 65 g sugar175 g egg whites 90 g sugar200 g flour100 g potato starchProcedure:1.In the bowl of a mixer fitted with the whisk attachment, whip the egg yolks and sugar to ribbon stage.2.Sift the flour and potato starch together.3.Whip the egg whites together with the 90 g of sugar to soft peaks and fold into the egg yolk and sugar mixture.4.Gently fold in the sifted dry ingredients.5.Pour into a frame lined with parchment paper and bake at 170℃ for 12 to 14 minutes.6.Reserve in the freezer for a few hours.Cut with the help of a 5-cm round cutter and soak in the espresso syrup.Reserve in the freezer until needed.SOFT COFFEE CARAMEL60 g sugar60 g glucose95 g heavy cream37 g milk 5 g instant coffee38 g butter, 82-84% fatProcedure:1.Combine the sugar and glucose in a pot and cook to a caramel.2.Heat the cream, milk and coffee and deglaze the caramel. Cook to 107℃.3.Add the butter and emulsify with the help of a hand blender.4.Allow to cool down at room temperature.GANACHE DE ESPRESSO100 g Arabica espresso,hot 30 g invert sugar200 g Opalys white chocolate, meltedProcedure:1.Mix the hot coffee with the invert sugar and pour over the melted chocolate.2.Emulsify with the help of a hand blender.COFFEE MOUSSE5.5 g silver gelatin sheets, 180 bloom 60 g milk 60 g heavy cream 10 g instant coffee265 g Opalys white chocolate250 g whipped creamProcedure:1.Hydrate the gelatin sheet in ice water until softened, drain the excess water.2.Combine the milk, heavy cream and coffee and bring to a boil. Whisk in the gelatin until dissolved.3.Pour over the chocolate and mix with a hand blender.4.When the mixture reaches 28℃ approximately, fold in the whipped cream.5.Pour into a hemisphere mold of the desired size and freeze.COFFEE NAPPAGE200 g Absolu Cristal neutral glaze 20 g water 2 g instant coffeeProcedure:1.Mix all the ingredients and heat to 70℃.2.Spray with an airbrush.CHOCOLAT COFFEE BEANS40 gdark chocolate（tempered）Procedure:1.The technique used to make the "coffee beans" for the decoration is very simple yet very effective.2.You just have to pipe, with the help of a cone, drops of tempered chocolate on a cord of the appropriate thickness.3.When the chocolate has crystallized, the drops are removed from the cord and the expected coffee bean shape is obtained.ASSEMBLY1.Pour 15 g of soft coffee caramel into the tarte.Place the frozen biscuit on top.2.Fill with the coffee ganache up to the top of the tarte.3.Remove the coffee mousse from the freezer and spray with the coffee nappage. Place on top of the tart.4.Finish this dessert garnishing it with a "coffee bean" made with tempered dark chocolate, as show in the picture.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)