冠军甜点 Ali di Fata 仙女劈柴蛋糕

0 人做过这道菜
最近买了这套模具带了recipe,另外搜到一个别人仿做的,比较图文并茂,不过跟官方应该不是一个方子,链接在这边:http://entremetmanue.canalblog.com/archives/2015/12/25/33097675.html
主要是存给自己的。看图就知道好复杂啦,想来做的机会不是很多。
下面介绍还是silikomart随模附带的recipe。
作为一个法盲,我最后想说两个字:侵删。
Vanilla semifreddo
30 g (2 Tbs) whole eggs 70 g (4 Tbs) yolk eggs 150 g (1 cup) sieved sugar 50 g (6 Tbs) dextrose
50 g (3+1/2 Tbs) water
n° 2 vanilla beans
600 g (5 cups) whipped cream

用料  

Raspberries coulis for filling
raspberries puree 350g
dextrose 14g
sugar 90g
dehydrated glucose 18g
animal gelatin 3g
Vanilla semifreddo
whole eggs 30g
yolk eggs 70g
sieved sugar 150g
dextrose 50g
water 50g
vanilla beans n° 2
whipped cream 600g
Exotic sorbetto
mango puree 750g
passion fruit juice 250g
water 750g
sugar 750g
lemon juice 15g
fruit stabilizer 1og
dextrose 80g
dehydrated glucose 100g
External cold strawberry and raspberry coulis
raspberries flesh 175g
strawberries flesh 175g
lemon juice 10g
lemon zest 1g
sieved sugar 30g
trehalose 30g
dehydrated glucose 40g
inulin 10g
animal gelatin 4g
Yogurt ice cream
whole yogurt 1500g
whole milk 690g
neutro- stabilizer 5 15g
dextrose 125g
sugar 435g
dried milk 120g
dehydrated glucose 100g
Pistachio syrup
tremolin(inverted sugar) 170g
glucose syrup 62 De 170g
sugar 170g
water 400g
pistachio paste 180g
Sponge cake
eggs 480g
yolk eggs 60g
sugar 360g
flour 320g
potato starch lemon zest 60g
vanilla beans n° 1

冠军甜点 Ali di Fata 仙女劈柴蛋糕的做法  

  1. 480 g (2 cups) eggs
    60 g (3+1/2 Tbs) yolk eggs 360 g (2 cups) sugar
    320 g 3+1/2 cup) flour
    60 g (5+1/2 Tbs) potato starch lemon zest
    n° 1 vanilla bean
    Mix sugars all together, pour them at 35°C (95°F) into the raspberries puree, mix and add softened and melted gelatine. Mix again and use.

  2. Cook sugar and water at 121°C (250°F), pour the blend in yolk eggs, eggs, dextrose and vanilla beans. Beat till the mixture cools down at 30° (85°F). Add whipped cream. Use immediately and freeze in blast chiller.

  3. Mix sugars all together with fruit stabilizer. Warm water and pour sugars in it, then pasteurize. Let it cool down and add the mango puree. Let it set for 12 hours and cook until creamy.

  4. Mix raspberries and strawberries fleshes with lemon juice and warm at 35°C (95°F), mix sugars all together with lemon zest and add the first mixture. Bring to 40°C (105°F), mix until sugars are completely melted and filter. Use it immediately. Pour it into the specific silicone mould and freeze.

  5. Mix sugar, dextrose, dehydrated glucose, dried milk and neutro- stabilizer 5, add warm milk mixing it well. Pasteurize at 85°C (185°F), cool down till 50°C (120°F), add yogurt and mix with electrical mixer.
    Let it set for 12 hours and cook until creamy.

  6. Mix sugars and water. Bring to 65°C (150°F). Let it cool down and add pistachio paste. Mix very well, filter and store in a refrigerator.

  7. Beat eggs yolk eggs, flavourings and sugar. Aside sieve flours. Meanwhile grease cake pans. When eggs are airy, stop the mixer and add gently flours mixing with a spatula. Bake at 220°C (430°F) in the rectangular mould (base) for 6-8 minutes (depending on the type of oven).

  8. Assembly(组装)
    1° With the raspberries coulis for filling, make the first insert with the Pistil Insert.
    2° With the Flower Insert, make the flower-shaped semifreddo. Cool down in blast chiller.
    3° Insert the flower into the exotic sorbetto using the Big Insert. Cool down in blast chiller.
    4° With a fine layer of custard make the sponge cake, made with the Base and slightly dunked, stick to the obtained bar.
    5° Fill the Wavy Mat with the cold coulis leaving alternatively one cavity empty. Cool down in blast chiller.
    6° Sprinkle yogurt ice cream on the Wavy Mat, place it in the center of the base of the plastic support and close with the upper part of the Plastic Support. Place the pistachio sponge cake and freeze in blast chiller.
    7° Unmold and spray neutral gelatin to glaze.
    N.B. It is very important to cool down the moulds in blast chiller before using them to avoid ice cream melting while assembling.

 

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