世界冠軍兼MOF:Angelo Musa 甜點:彗星 Comet -Brian－Encore15kilos 法日美食翻譯家！

甜點:彗星 Comet

Light coconut and lime sponge 椰子萊姆海綿蛋糕

330	g	Almond Paste	杏仁膏
30	g	Coconut powder	椰子粉
175	g	Eggs	蛋
5	g	Lime zest	萊姆皮屑
31	g	Starch	澱粉
56	g	Egg whites	蛋白
17	g	Sugar	糖
125	g	Butter, Melted	融化奶油

Lighten the marzipan by gradually adding the eggs, then add the coconut powder and lime zest. Beat in the melted butter, starch amd egg white(previously whipped with the sugar) in three additions. Leave the batter to set for a few hours. Pipe about 15g into the 5.5-cm-wide silicone sphere molds(by Silikomart). Bake at 165C for 10 to 12 minutes.

把杏仁糕慢慢打軟後慢慢加入蛋,讓整體變得有空氣感,再拌入椰子粉和萊姆皮屑.再加入奶油,澱粉,蛋白霜(糖和蛋白打發)靜置幾小時後,擠進直徑5.5公分的矽膠半圓模裡面,約15克,在165度烤箱裡烤10~12分鐘

Mango compote 糖煮芒果

20	g	Butter	奶油
25	g	Scented brown sugar	紅糖
25	g	Lime juice	萊姆汁
60	g	Pineapple juice	鳳梨汁
480	g	Mange, in pieces	芒果塊
75	g	Dehydrated mange puree	脫水芒果果泥
35	g	Dehydrated passsion fruit puree	脫水百香果果泥
0.5		Lemon peel	檸檬皮
1		Orange peel	橘子皮
1.5		Buddha's hand	佛手柑
1		Vanilla	香草
0.5	g	Fleur de sel	鹽之花
20	g	Gelatin mass	吉利丁塊
100	g	Fresh banana, cut into cubes	新鮮香蕉切塊

Combine the puree and dehydrate them in a fan-assisted oven at 90C (take into account a loss of 40 to 50%). In a saucepan, melt the butter, add the scented brown sugar and, a few seconds later, the lime and pineapple juices and the mango, cut into 1.5cm cubes. Add the peels, scraped vanilla, fleur de sel and dehydrated purees. Allow the mange to become compote, but not puree. Once the mange is cooked, add the banana and the gelatin mass

把果泥們放進90度烤箱脫水(直到剩下總重量的40~50%). 在平底鍋裡把奶油溶化後加入糖,幾秒後再加入萊姆和鳳梨果汁和芒果塊.（切成1.5立方公分）加入水果皮,香草籽,鹽之花,和脫水果泥.加熱把芒果煮到透,可是不是果泥狀態.當芒果煮完後加入香蕉和吉利丁塊

Light coconut mousse 椰子慕斯 (卡士達醬,冷蛋白霜,打發鮮奶油)

Creme patissiere 卡士達醬

310	g	Milk	牛奶
130	g	Coconut puree	椰子果泥
78	g	Egg yolks	蛋黃
30	g	Sugar	糖
45	g	Corn starch	玉米澱粉
40	g	Butter	奶油
2		Lime peel	萊姆皮
1		Vanilla	香草
120	g	Malibu liqueur	椰子酒
40	g	Toasted coconut	烤椰子
10	g	Gelatin mass	吉利丁塊

Make a creme patisserie adding the peels and the scraped vanilla to the milk. When cooked, add the gelatin mass, butter, coconut puree and the remaining ingredients. Mix well and leave to cool to 25C.

用水果皮和香草煮出卡士達醬. 煮完後加入吉利丁塊,奶油,椰子果泥和剩下的材料,均勻混合後冷卻至25C

Cold meringue 冷蛋白霜

135	g	Egg whites	蛋白
100	g	Glucose	水飴
100	g	Invert sugar	轉化糖

Heat the invert sugar and glucose to 90C and pour over the egg whites. Whip in a stand mixer

把水飴,轉化糖煮到90度後,倒入打發中的蛋白成蛋白霜

Whipped cream 打發鮮奶油(濕性)

755	g	Heavy cream	鮮奶油
195	g	Coconut puree	椰子果泥

Fold the whipped cream into the creme patisserie and finally the meringue. Pipe some mousse on the bottom of the 55-mm-wide sphere molds, place the sponge, pipe some more mousse and insert two mango and banana hemispheres together. Finish to fill with the light coconut mousse and freeze.

把打發鮮奶油輕拌入卡士達醬中,最後再拌入蛋白霜，做成慕斯. 擠進直徑55公釐的球模,放一片海綿蛋糕後,再擠進一些慕斯,再把兩個糖煮芒果放入.再把剩下的空間灌滿慕斯再拿去冷凍

※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]

Coconut chantilly 椰子香提

350	g	Heavy cream	鮮奶油
250	g	Capfruit coconut puree	椰子果泥
60	g	White couverture	白巧克力
160	g	Mascarpone	馬士卡彭起士
36	g	Gelatin mass	吉利丁塊

Heat one third of the cream to 80, add the white couverture and the gelatin. Mix well. Add the remaining ingredients and mix with the help of a hand whisk for a few seconds. Leave to set for a few hours.

把三分之一的奶油加熱至80度,倒入白巧克力和吉利丁塊. 均勻混合後加拌入剩下的食材,手打幾秒後靜置幾小時，使用前在打發。

Assembly 組裝:

Unmold the frozen spheres and helf-coat them in white couverture (at 40C) Lightened with 10% of grape seed oil. Before the chocolate hardens, sprinkle with shredded coconut and silver powder. Place the sphere in a potter's wheel. pipe the coconut chantilly using a saint-honore tip. slightly spray the chantilly with yellow cocoa butter. Garnish with some coconut and passion fruit strips.

把冷凍的球脫模之後把一半裹上白巧克力(加上10％的葡萄籽油). 在巧克力凝固之前,撒上椰子屑,和銀粉. 靜置在一個小圓圈上,用聖人泡芙擠花嘴擠上椰子香提,再輕輕噴上黃色的可可脂.最後用椰子和百香果作為裝飾. 完成圖切面如下～