世界冠軍兼MOF:Angelo Musa 甜點:白咖啡慕斯蛋糕 Tiziana -Brian－Encore15kilos 法日美食翻譯家！

白咖啡慕斯主廚：Angelo Musa

Chocolate Sponge 巧克力海綿蛋糕

500	g	Egg yolk	蛋黃
430	g	Sugar	糖
250	g	Flour,T55	T55中筋麵粉
100	g	Cocoa powder	可可粉
150	g	Fresh butter	奶油
500	g	Egg white	蛋白
130	g	Superfine sugar	細砂糖

Beat the egg yolk and sugar for 15 minutes, add the warm butter and finally add the flour previously sifted with the cocoa powder. Pour over the whipped egg white. Mix and fill 16-cm-wide and 4-cm-high molds. Bake for approximately 30 minutes at 170C in deck oven. Cut into 16-cm-wide and 1-cm-thick disks.

蛋黃和糖打發15分鐘,加入溫奶油再加入過篩過的麵粉和可可粉.拌入由蛋白和細砂糖所做成的蛋白霜. 把麵糊倒入直徑16公分高4公分的模子. 放進170度烤箱烤20分鐘. 之後切成高1公分直徑16公分.

Hazelnut Dacquoise 榛果達克瓦滋

20	g	Haelnut powder	榛果粉
250	g	Confectioners' sugar	糖粉
50	g	Flour	麵粉
300	g	Egg white	蛋白
200	g	Superfine sugar	細砂糖

Slightly toast the hazelnut and mix with the confectioners' sugar and flour. Pour this powdered mixer over the egg whites, previously whipped together with the sugar. Transfer to a pastry bag fitted with a #10 tip and fill 16-cm-wide rings. Bake in a fan-assisted oven at 170C for 8 minutes. vent closed, and an additional 8 minutes, vent open.

把榛果粉稍微烘一下之後跟糖粉和麵粉混合.倒入由蛋白和細砂糖所做成的蛋白霜後輕輕拌勻. 用擠花袋加上10號擠花嘴擠入直徑16公分的蛋糕模. 放入170度的烤箱8分鐘風門關閉,在8分鐘風門打開

Hazelnut Duja 榛果泥

125	g	Hazelnut, toasted	烘烤榛果
15	g	Confectioners' sugar	糖粉

Toast the hazelnuts in a 140C oven for 25 minutes. Once cooled, crush in a robot coupe together with the confectioners' sugar until a liquid, smooth paste is obtained.

榛果用140度烤25分鐘後取出放涼, 再放進攪碎機裡跟糖粉打成泥狀,變成滑順的榛果泥

Duja Croustillant 脆片榛果

125	g	Hazelnut Duja	榛果泥
70	g	White chocolate couverture	白巧可力
0.75	g	Fleur de sel	鹽之花
38	g	Feuillantine	巴瑞脆片
5	g	Vanilla powder	香草粉
0.5		Vanilla Bean	香草莢
18	g	Fresh butter	奶油

Pour the white chocolate, fleur de sel, vanilla powder, scraped vanilla and butter over the hazelnut duja. Mix thoroughly and add the feuillantine. Spread 90g on the hazelnut dacquoise disk.

把白巧克力,鹽之花,香草粉,香草籽和奶油一起混進榛果泥. 再拌入可可脆片, 在每一張達克瓦滋上平均用90克的脆片榛果均勻塗上

Chocolate Pate Sablee 巧克力沙布蕾

220	g	Butter	奶油
80	g	Confectioners' sugar	糖粉
1.4	g	Fine salt	細鹽
175	g	Flour,T55	T55中筋麵粉
25	g	Cocoa powder	可可粉

Place the butter in the bowl of a stand mixer fitted with the paddle and add the confectioners' sugar, salt, and finally the flour and cocoa powder previously sifted together. Laminate to 4 mm in a dough sheeter and bake in a previously greased 18-cm-wide ring. Bake at 150C in a fan-assisted oven for 20 minutes.

用槳狀攪拌器把奶油跟糖粉和鹽先混合,之後再混入過篩過的可可粉和麵粉. 擀成4公釐再用直徑18公分的慕斯筐做分切. 在150度的烤箱烤20分鐘

Chocolate Cremeux 巧克力內餡

140	g	Milk	牛奶
140	g	Heavy cream	鮮奶油
30	g	Invert sugar	轉化糖
60	g	Egg yolks	蛋黃
90	g	Dark couverture, 66% cocoa	66%黑巧克力
50	g	Milk couvertre	牛奶巧克力
2		Vanilla	香草莢

Make a creme anglaise with the milk, cream, invert sugar and egg yolks. Pour over the melted couvertures. Process with a hand blender and pour 220g into a 16-cm savarin mold. Place the 1-cm-thick chocolate sponge disk on the base of the cremeux. Freeze

用牛奶,鮮奶油,轉化糖,蛋黃做出英式蛋奶醬.倒入巧克力上,再用均質機混合. 在直徑16公分的沙瓦蘭蛋糕模上擠入220克的巧克力內陷,再擺上剛剛切好的一公分厚的巧克力海綿蛋糕,放入冷凍.

＊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 第十四期, 七月 2015年

Exotic Gelee 綜合水果凍

20	g	Glucose	葡萄糖
38	g	Superfine sugar	細砂糖
68	g	Passion fruit puree	百香果果泥
100	g	Banana puree	香蕉果泥
73	g	Pineapple puree	鳳梨果泥
40	g	Mango puree	芒果果泥
28	g	Lime juice	萊姆果泥
8	g	Superfine sugar	細砂糖
3.75	g	Pectin NH	NH 果膠粉

Caramelize the sugar and glucose to 180C and deglaze with a small amount of the puree previously heated. Add the remainder of the puree and finally add the sugar mixed with the pectin NH. Bring to a simmer.

把8克的細砂糖和果膠粉混合,把38克細沙糖和葡萄糖煮到180度的焦糖. 再用一部份的熱果泥洗鍋,再把所有的果泥倒進去,之後再加入糖和NH果膠粉. 再煮到冒煙

Cold 24-hour Coffee Infusion 24小時冷咖啡鮮奶油

410	g	Heavy cream	鮮奶油
120	g	Coffee bean	咖啡豆

Make a cold infusion with the cream and coffee bean for 24 hours. Strain and adjust to the original weight, 345g. Whip

把鮮奶油和咖啡豆混合靜置24小時

White Coffee Mousse 白咖啡慕斯

200	g	Heavy cream	鮮奶油
200	g	Milk	牛奶
120	g	Egg yolk	蛋黃
40	g	Superfine sugar	細砂糖
115	g	White couverture	白巧克力
70	g	Gelatin mass	吉利丁塊
345	g	Whipped infused cream	打發鮮咖啡奶油

Make a creme anglaise with the cream, milk, egg yolks and sugar. Pour over the white couverture and add the gelatin. Process with a hand blender and combine with the whipped cream when at 25C. Use immediately.

用牛奶,鮮奶油,轉化糖,蛋黃做出英式蛋奶醬.倒入巧克力混合後再加入吉利丁塊. 用均質機打完之後靜置到25度再拌入打發咖啡鮮奶油,馬上使用

＊吉利丁塊通常是用吉利丁粉與6倍的水泡開備用的混合物，可以一次泡一盆，需要多少再取多少。

Glaze 淋面

150	g	Water	水
300	g	Sugar	糖
300	g	Glucose	葡萄糖
200	g	Sugared condensed milk	煉乳
120	g	Gelatin mass	吉利丁塊
300	g	White couverture	白巧克力
q.s		Titanium dioxide	白色食用色素
q.s		Coffee extract	濃縮咖啡液

Heat the water, sugar, and glucose to a simmer, add the condensed milk and titanium dioxide. Pour over the chocolate and gelatin mass. Process with a hand blender and use at 40C.

把水,糖,和葡萄糖煮到冒煙後加入煉乳,白色食用色素,倒進巧克力和吉利丁塊.在均值後冷卻至40度使用

Assembly 組裝:

making the insert: Pour 70g of exotic gelee into a 16-cm-wide savarin mold. Immediately insert the disk of chocolate cremeux and chocolate sponge.

Prepare an 18-cm-wide savarin-shaped silicone mold and pour the white coffee mousse. Place the gelee, cremeux and sponge disk. Cover with some more mousse and seal with the duja croustillant and the dacquoise. Freeze, glaze and place on the chocolate sable.

內部用70克的綜合水果果凍倒入直徑16公分的沙瓦蘭蛋糕模.在馬上把巧克力內餡疊上去

準備直徑18公分的矽膠沙瓦蘭蛋糕模,先擠入白咖啡慕斯再放入剛剛的綜合水果果凍和巧克力內餡,最後再擠入白咖啡慕斯,再用脆片榛果和達克瓦滋蓋上,冷凍之後淋面,在放置在巧克力沙布蕾.

本食譜僅供學術參考,請勿拷貝,如喜歡此食譜,請購買So Good the magazine of haute patisserie

此食譜發表於 So good the magazine of haute patisserie 第十四期, 七月 2015年 234頁~236頁

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