超絕美白色仙境 Féerie Ivoire新科MOF大作-Brian @ Encore15kilos 法日美食翻譯家！

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白色仙境 Féerie Ivoire

主廚：Guillaume Mabilleau

Lemon Sponge Cake 檸檬海綿蛋糕體

110	g	Egg whites	蛋白
110	g	Invert Sugar	轉化糖
75	g	Egg Yolks	蛋黃
15	g	Flour	麵粉
30	g	Potato Starch	馬鈴薯粉
15	g	Butter, Melted	融化奶油
20	g	Yellow Lemon Zest	檸檬皮屑

Whisk the egg whites and inverted sugar until peaks form in a mixer with the whisk attachment. Add the yolk and then the flour and starch, previously sifited together. Finally add the butter and lemon zest. Divide the batter and place in two rings, 16cm in diameter, and bake in the oven, vents open, at 170C for 12 minutes.

蛋白與轉化糖用打蛋器打到硬性發泡後加入蛋黃和已經過篩好的粉類輕拌,最後再加入融化奶油和檸檬皮屑拌勻, 把麵糊平均分配到直徑16公分的蛋糕模裡用170度烤12分鐘

Cassis and Raspberry Compote 糖煮黑醋栗覆盆莓

200	g	Cassis Puree	黑醋栗果泥
160	g	Raspberry, Cut into pieces	切丁覆盆莓
50	g	Sugar	糖
10	g	Pectin NH	NH果膠粉

Dilute the cassis puree and raspberry pieces in a saucapan over the heat. Add the mixture of sugar and pectin. Bring to a boil. Divide the resulting mixture into two and pour over the cooled sponge cake.

在鍋中把水果加熱呈液體狀後把糖和果膠粉混合倒入拌勻. 煮滾後,平均倒在兩份冷卻過後的檸檬蛋糕體上

圖片來源：http://goo.gl/9PhR6Z

※為保障國際著作權，本文章僅作交流推廣之用，請勿擅自拷貝、複製、列印等，禁止任何商業用途，歡迎連同原網址轉發，若喜歡本文請購買 [So good the magazine of haute patisserie 第九期, 一月 2013年 174頁]

Vanilla Mousse 香草慕斯

150	g	Milk	牛奶
50	g	Cream	鮮奶油
1	根	Vanilla Bean	香草莢
45	g	Egg Yolks	蛋黃
40	g	Sugar	糖
10	g	Corn Starch	玉米澱粉
10	g	Powdered Gelatin	吉利丁粉
60	g	Water	水
100	g	Mascapone	馬士卡彭起士
300	g	Whipped Cream	打發鮮奶油

Combine the milk, cream and vanilla and bring to a simmer. Allow to infuse for 20 minutes and remove the vanilla bean. Bring to a simmer again and add the mixture of egg yolks, sugar and cornstarch. Boil the resulting mixture. Add the gelatin, previously bloomed. Cool down to 30C. Whip the cream and mascarpone cheese together and fold into the previous mixture.

把牛奶,鮮奶油,香草倒入鍋中悶煮20分鐘再把香草夾拿起.在加熱一次,把蛋黃,糖,玉米澱粉打勻後加入鍋中煮滾. 加入吉利丁(吉利丁粉和水). 冷卻至30度. 把打發鮮奶油和馬士卡彭起士打發後再拌入先前煮好的麵糊.

Ivoire Glossy Glaze 淋面

150	g	Water	水
300	g	Sugar	糖
300	g	Glucose	水貽
200	g	Condensed Milk, Sugared	含糖煉乳
20	g	Powdered Gelatin	吉利丁粉
120	g	Water	水
300	g	Ivoire Couverture	白巧克力
10	g	White Fat-soluble coloring Powder	油溶白色色素粉
1	根	Vanilla	香草莢

Cook the water, sugar and glucose to 103C. Add the condensed milk and gelatin, previously bloomed in cold water. Pour over the ivoire chocolate, coloring and vanilla. Homogenize . Use at 35C

把水,糖,水貽煮滾至103度,加入煉乳和吉利丁(預先把水和吉利丁粉混合).倒入巧克力,色素,和香草籽中.均質後在35度使用

Montage 組裝

Pour half the vanilla mousse into stainless steel rings, 18cm in diameter and 4.5cm high, insert the frozen filling of lemon sponge and cassis-raspberry compote. level out and smooth. Glaze the frozen cakes.

在直徑18公分,高4.5公分的慕斯匡裡面倒入一半的香草慕斯後,放入冷凍的蛋糕體和糖煮水果. 擺入後整平再放進冷凍庫.冷凍後拿出在做淋面動作

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