Page 59 - ap_3_2008

Basic HTML Version

Vienetta
千层蛋糕
Recipe for a 60x40 tray
成品大小约为60
x
40
Praline crunchy
杏仁糖脆片
1.1 kg soft praline past
杏仁糖软酱
175g butter
黄油
250g milk chocolate
牛奶巧克力
575g feuilletine
脆片薄饼
1. Melt butter and the chocolate.
将黄油和巧克力融化。
2. Mix melted butter and chocolate with praline past and add
feuilletine.
将融化黄油和巧克力与杏仁酱混合拌匀
,
并加入脆片薄饼。
Chocolate mousse
巧克力慕丝
450g fresh Anglaise cream
新鲜香草蛋奶糊
10g soften gelatin
软化明胶
680g dark chocolate (chopped)
黑巧克力
(
切碎备用
)
1,300g soft peak whipped cream
打至软性发泡的奶油
1. When the Anglaise is mixed add the gelatin.
将香草蛋奶糊搅拌均匀并加入明胶。
2. Pour mixture directly on the chocolate pieces and Bamix.
将混合物直接倒在碎巧克力上
,
用手动搅拌机搅拌均匀。
3. Add the soft peak whipped cream around 45
°
C.
待混合物温度保持在45摄氏度时
,
加入打至湿性发泡奶油。
4. Spray over the creams and have a flat finish.
喷洒混合物并修平表面。
Chocolate shiny glaze
闪亮巧克力糖釉
750g water
900g thicken cream
厚奶油
800g caster sugar
细白砂糖
10g red food coloring
红色食用色素
375 g cocoa powder
可可粉
90g soften gelatin
软化明胶
300g stock syrup
熬制糖浆
1. In a larger pot put the water, cream, sugar & coloring and
bring to 50
°
C. Add the cocoa powder and bring to boil.
取一大号锅
,
倒入水、奶油、糖和色素并加热至50摄氏度。
加入可可粉,继续加热至煮沸。
2. Reduce until a thick consistency, stir well or it will burn.
待其稠化,注意必须持续搅拌,否则可能烧焦。
3. Add stock syrup to give extra shine.
Note:
Back of the spoon test to assess thickness.
加入熬制糖浆,提升混合物亮度。
注意
:
可用调羹背面测试混合物粘稠度。
Assembly
1. Use a straight sided tray.
2. Lightly grease the tray then place a layer of acetate on which
you will spread a layer of praline crunchy.
3. Pour on the chocolate mousse until reaching the top of the
tray.
4. Cut 14 x 2 cm and then glaze properly.
5. Pipe atop vanilla whipped cream and finish with the dark
chocolate cut 14x2 cm with sea salt caramel dots and spray
with gold powder.
6. Decorate with golden ribbon or golden sugar.
7. Dots of hazelnut caramel on the plate.