↑点击"世界烘焙配方"关注cription-url="https://mmbiz.qpic.cn/mmbiz_jpg/PR7JPt3C5zawKVqAvnVjgkJkKicO3wLSfvxkngAAoDWUqJLBBmuPX3tz9EErvItMfV2IGR6HnCYhZnibRA6KM6Ww/0?wx_fmt.jpeg" data-cropselx1="0" data-cropselx2="578" data-cropsely1="0" data-cropsely2="636" data-ratio="1.2050561797752808" data-s="300,640" src="http://www.yinpinjie.com/file/upload/202211/08/173748691.png" data-type="png" data-w="712" >单色调居然能做到如此华丽大气！来自chef Ksenia Penkina（下图）两种最强悍的镇店技术一次放出了：chef 的独家喷砂&淋面！dyz8☜今日配方下载提取码每天20:30更新，每篇文末左下角“阅读原文”点击进入均可下载当日配方、视频或图片文件，省去大家自己复制黏贴的麻烦，配方文件无任何水印设置；“提取码”因近日度娘抽风搞怪，暂不提供无码下载服务，只能按她的规矩来，所以下载之前先把这个“提取码”复制一下~另外，部分地区可能因为某些不可抗原因导致无法直接点击阅读原文，可以在文末的【置顶留言】中找到链接和提取码。开心果卡曼橘PISTACHIO CALAMANSI ENTREMETBy Ksenia Penkina配方量：2×18cm蛋糕开心果达克瓦兹（无麸质）【654克】（1盘量：30x40CM）215 克……蛋白 46 克……大米粉182 克……细砂糖 7 克……抹茶粉 2 克……蛋白粉（烘焙用） 72 克……100%纯开心果酱130 克……杏仁粉制作：1、将烤箱预热至170℃，另外准备一张30x40CM的烤盘并铺垫烘焙油纸。2、将蛋白、细砂糖和蛋白粉打发为蛋白霜。3、将杏仁粉、大米粉和抹茶粉混合过筛。4、将开心果酱加入到“步骤2”的蛋白霜中拌匀，接着再将混合过筛的干粉类加入拌匀。5、倒入准备好的烤盘中抹平，厚度约1CM。6、放入已预热至170℃的烤箱内烘烤约10-15分钟，出炉后冷却待用。7、冷却后，裁切为2个φ16CM的圆形，冷冻待用。开心果覆盆子酥脆涂层【201克】42 克……开心果66 克……薄脆片42 克……34%白巧克力14 克……冻干覆盆子28 克……100%纯开心果酱 1 个……青柠檬皮屑 8 克……葡萄籽油制作：1、将烤箱预热至160℃。2、将开心果放入烤箱烘烤约5-10分钟。3、轻轻敲碎并切成小碎块。4、将巧克力与开心果酱混合融化至40-45℃，加入葡萄籽油拌匀。5、将薄脆片、冻干覆盆子、青柠皮屑和开心果碎加入拌匀。6、均匀涂抹在两个冷冻的直径16CM的“开心果达克瓦兹”表面，继续冷冻。覆盆子啫喱【350.5克】（2个φ16CM夹心量）175 克……覆盆子果茸 32 克……细砂糖 98 克……覆盆子3.5 克……NH果胶粉 35 克……葡萄糖浆 7 克……卡曼橘果茸制作：1、将覆盆子果茸、覆盆子和葡萄糖浆放入一个厚底平底锅中混合加热至40℃。2、将细砂糖与NH果胶拌匀，然后缓慢撒入“步骤1”的锅中拌匀。3、继续加热至85℃。4、离火，加入卡曼橘果茸拌匀。5、倒入两个直径16CM的夹心模具中，冷冻。卡曼橘奶油【401克】（2个φ16厘米夹心量）52 克……卡曼橘果茸12 克……可可脂20 克……芒果果茸12 克……吉利丁冻（250Bloom，1:6）48 克……柑橘果茸96 克……黄油84 克……蛋黄 1 个……青柠皮屑76 克……细砂糖制作：1、将果茸倒入厚底平底锅内加热。2、将蛋黄与细砂糖混合搅打至泛白。3、然后将“步骤2”缓慢加入到“步骤1”的锅中，继续中小火加热并保持不间断搅拌制成“英式奶酱”（80-82℃）。4、离火，加入可可脂和吉利丁冻拌融。5、降温至40-45℃时，加入黄油和青柠皮屑，用均质机/搅拌棒充分搅拌乳化。6、倒在模具内冷冻的“覆盆子啫喱”表面，继续冷冻。柠檬色镜面淋面【1350克】150 克……水300 克……细砂糖300 克……葡萄糖浆（DE 43）100 克……吉利丁冻（250 Bloom，1:6）200 克……甜炼乳300 克……纯脂白巧克力适量克……水溶性柠檬黄色素制作：1、将水、细砂糖和葡萄糖浆放入一个较大的厚底平底锅中。2、同时，将吉利丁冻、甜炼乳和纯脂白巧克力币放入一个塑料量杯中。3、将“步骤1”开始加热煮沸至103℃。4、离火，冲入“步骤2”的量杯中。5、用均质机/搅拌棒充分搅拌乳化，并加入柠檬色素继续搅拌至光滑细腻。6、保鲜膜贴面密封，冷藏24小时。7、二四小时后，将其放入微波炉内加热至微稠状态。8、用均质机/搅拌棒充分搅拌乳化至光滑细腻并适合淋面的状态。9、最佳使用温度为29-39℃之间。柠檬色巧克力喷砂【400克】200 克……可可脂200 克……白巧克力适量克……油性柠檬黄色素制作：1、将可可脂放入微波炉内融化，加入白巧克力币，用均质机搅拌乳化均匀。2、再将柠檬黄油性色素加入，继续搅拌乳化均匀。3、加热至40-50℃，倒入巧克力喷砂机内使用。※专业巧克力喷砂机或油漆喷枪均可，可以调节喷砂口的大小来调整到最佳喷砂细腻效果。开心果抹茶慕斯【1000克】（2个φ18 cm）510 克……33%稀奶油170 克……3.25%牛奶 10 克……抹茶粉 25 克……吉利丁冻（250Bloom，1:6）230 克……34%白巧克力 55 克……100%纯开心果酱制作：1、将稀奶油打发至五成发，冷藏待用。2、将牛奶倒入厚底平底锅中，将抹茶粉过筛加入拌匀并加热至80℃。3、离火，加入吉利丁冻拌融。4、将巧克力币和开心果酱倒入量杯中。5、将“步骤3”的热的液体冲入量杯中，用均质机/搅拌棒充分搅拌乳化。6、降温至28-29℃时，将冷藏的半打发的稀奶油加入拌匀。7、与冷冻脱模的“覆盆子啫喱/卡曼橘奶油”夹心层一起入模具。组装方式※可以选用φ18CM的硅胶模具或慕斯圈，或者选用其他形状模具；组装以如下倒置顺序完成。1、先在模具底部挤入2CM厚度的“开心果抹茶慕斯”。2、放入冷冻脱模的“覆盆子啫喱/卡曼橘奶油”夹心层。3、继续挤入“开心果抹茶慕斯”。4、最后盖上直径16CM的“开心果达克瓦兹/开心果覆盆子酥脆涂层”封底，冷冻。喷砂与淋面1、此蛋糕选用了同一色调的喷砂与淋面，在视觉上呈现纹理质感的差异，避免多种颜色的组合干扰。2、首先，准备柠檬黄色的镜面淋面和柠檬黄色的巧克力喷砂。3、将完全冷冻的慕斯脱模，放在转盘和直筒容器上，用巧克力喷砂机喷“柠檬色巧克力喷砂”，控制好距离，不要太近，一边喷一边转动蛋糕，直至蛋糕被巧克力喷砂完全均匀覆盖。如果担心喷砂会散射到工作台其他位置，则可以使用纸箱或专用喷砂箱。4、快速喷砂操作，确保喷砂及蛋糕不会融化，喷砂后立刻放回冷冻15-20分钟，期间可以准备淋面，蛋糕务必要充分完全冷冻后方可淋面。5、将冷冻的喷砂蛋糕取出，将回温至29-39℃的“柠檬色镜面淋面”淋在蛋糕覆盖一半的表面上，操作的速度越快，淋面呈现的效果就越光滑，要避免出现结块和瑕疵。6、稍静置待多余的淋面滴落后，用抹刀将底部清理整齐，轻轻放在蛋糕底托上。顶部的“心形抱枕”为同样配方和同样的喷砂淋面处理方法。7、放入冷藏自然解冻约5-7个小时，起初的几个小时内，因为蛋糕内部是冷冻状态，表面会看到一层白色的冰霜，但慢慢会逐渐蒸发，最后完全消失。喜欢原汁原味继续CHEF的英文版dyz8☜今日配方下载提取码每天20:30更新，每篇文末左下角“阅读原文”点击进入均可下载当日配方、视频或图片文件，省去大家自己复制黏贴的麻烦，配方文件无任何水印设置；“提取码”因近日度娘抽风搞怪，暂不提供无码下载服务，只能按她的规矩来，所以下载之前先把这个“提取码”复制一下~另外，部分地区可能因为某些不可抗原因导致无法直接点击阅读原文，可以在文末的【置顶留言】中找到链接和提取码。PISTACHIO CALAMANSI ENTREMETBy Ksenia Penkinamakes 2×18cm cakesPISTACHIO DACQUOISE GLUTEN FREE(1 tray,30×40cm)215 g egg whites 46 g rice flour182 g sugar 7 g matcha tea powder 2 g albumen 72 g pistachio paste, 100%130 g almond flourProcess:1. Preheat the oven to 170°C and line a 30×40cm baking sheet with parchment paper.2. Whip the egg whites, sugar, and albumen to form a meringue.3. Sift together the almond flour, rice flour, and matcha tea powder.4. Fold the pistachio paste into the meringue, followed by the dry ingredients.5. Spread the mixture evenly over the prepared baking sheet to a height of 1cm.6. Bake for 10–15 minutes, then set aside to cool.7. Cut the cake into 2×16cm rounds and then freeze.CRUNCH WAFFLE WITH PISTACHIO AND RASPBERRY42 g pistachio nuts66 g feuilletine42 g couverture white chocolate, 34%14 g freeze-dried raspberry28 g pistachio paste, 100% 1 u zest of 1 lime 8 g grapeseed oilProcess:1. Preheat the oven to 160°C.2. Toast the pistachios in the oven for 5–10 minutes.3. Slightly crush the toasted pistachios or cut them into smaller pieces.4. Melt the chocolate and the pistachio paste until they reach 40–45°C, and then addthe oil.5. Stir in the feuilletine, raspberry, zest, and pistachios.6. Spread the mixture in a thin layer over the frozen dacquoise and then freeze.RASPBERRY GELÉE(2×16cm inserts)175 g raspberry purée 32 g sugar 98 g raspberries3.5 g pectin NH 35 g glucose syrup 7 g calamansi puréeProcess:1. Combine the raspberry purée, raspberries, and glucose syrup in a pot and heatto 40°C.2. Combine the sugar and pectin NH, and then gradually whisk them into the pot.3. Continue to heat to 85°C.4. Remove from the heat and add the calamansi purée.5. Cast into 2×16cm rings or moulds, and then freeze.SOUR CALAMANSI CREAM(2×16cm inserts)52 g calamansi purée12 g cocoa butter20 g mango purée12 g gelatin mass48 g mandarin purée96 g butter84 g egg yolks 1 u zest of lime76 g sugarProcess:1. Pour the purées into a pot and warm up.2. Whisk together the egg yolks and sugar.3. Gradually add the egg yolk and sugar mixture to the warm purées to make acrème Anglaise.Slowly cook the crème Anglaise to 80–82°C while constantly mixing.4. Remove from the heat and add the cocoa butter and gelatin mass.5. Cool down to 40–45°C, and then add the butter and zest and emulsify the mixturewith a hand blender.6. Cast on top of the frozen raspberry gelée, and then freeze.MIRROR GLAZE150 g water300 g sugar300 g glucose syrup, 43DE100 g gelatin mass200 g sweetened condensed milk300 g couverture white chocolate qs g water-soluble food coloursProcess:1. Combine the water, sugar, and glucose syrup in a large pot.2. Combine the gelatin mass, condensed milk, and chocolate in a large cup.3. Bring the ingredients in the pot to a boil at 103°C.4. Remove the pot from the heat and combine with the mixture in the cup.5. Emulsify with a hand blender and add the required food colours.6. Refrigerate for 24 hours to stabilize before using.7. After 24 hours, heat the glaze in a microwave until the consistency is semi-thick.8. Emulsify with a blender until the glaze reaches your desired fluidity.9.The temperature should range between 29 and 39°C.LEMON VELVET200 g cocoa butter200 g white chocolate qs g oil-soluble food coloursProcess:1. Melt the cocoa butter in a microwave, add the chocolate, and blend.2. Add oil-soluble food colours as required.3. Heat up to 40–50°C, pour into a spray gun cup and use as required.**A professional spray gun or a hardware paint sprayer both work well for the velveteffect if it has a small wheel that you can adjust to control the grain size.PISTACHIO MOUSSE WITH MATCHA(2×18cm cakes)510 g heavy cream, 33%170 g milk, 3.25% 10 g matcha tea powder 25 g gelatin mass230 g couverture white chocolate, 34% 55 g pistachio paste, 100%Process:1. Semi-whip the cream and place in the fridge.2. Pour the milk into a pot, sift in the matcha powder, and heat to 80°C.3. Remove the pot from the heat and add the gelatin mass.4. Put the chocolate and pistachio paste in a tall cup.5. Pour the mixture over the chocolate and pistachio, and then emulsify with a hand blender.6. Cool down to 28–29°C and fold in the whipped cream.7. Assemble the full cake using all the inserts.ASSEMBLYYou can assemble this cake in classic 18cm silicone moulds or pastry rings. Otherwise,you can use any other cake mould or shape of your choice. Assemble the cake upsidedown, as follows:1. Pour a 2cm layer of pistachio mousse into the mould.2. Place the raspberry gelée and calamansi cream over the mousse.3. Spread more mousse over this.4. Add the pistachio dacquoise and top with the crunch.Freeze.GLAZING EFFECT: VELVET + GLAZE1.For this effect, I prefer to use one colour for both the velvet and the glaze to focusthe viewer on the texture differences instead of being disturbed by colourfulcombinations.2.First, prepare a yellow mirror glaze and a yellow velvet.3.Remove your cake from the freezer and place it on a tall cup and turntable for aneven velvet-grain spread. You can also use a large box to avoid spraying velvet aroundyour work area. Spray in circular motions from a medium distance, simultaneouslyconstantly turning the cake for an even overall coverage. Spray until you can nolonger see the cake through the layer of velvet.4.Spray your cake quickly so the mousse on the surface doesn’t melt. Return the caketo the freezer for 15–20 minutes while you prepare the glaze. The cake should be fullyfrozen before you glaze it.5.Remove your cake from the freezer and glaze one side in any motion. The faster youglaze, the straighter and smoother the coverage will be, avoiding glaze lumps andimperfections.6.Wait until any excess glaze stops dripping, then remove the bottom drops with aspatula or knife. Carefully place your cake on a cake board or plate.7.Allow it to defrost in the fridge for 5–7 hours. For the first few hours, while the cake isstill frozen, you’ll see white frost on top of the velvet. This will eventually evaporate anddisappear when the cake is fully defrosted.表走开，看彩蛋哦~—▼传送门 · 戳下图·有配方▼—关注“世界烘焙配方”sjhbpf进入世界顶级烘焙殿堂！全球最新烘焙资料、最炫蛋糕图片、最时尚面包大师作品，全球名店产品展示，最详尽的配方食谱！点击阅读原文，传送至下载链接（百度云盘）转载请标注：转自微信公众号：世界烘焙配方戳一下在看嘛~你又不会怀孕！ 预览时标签不可点
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dyz8☜今日配方下载提取码
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配方量：2×18cm蛋糕开心果达克瓦兹（无麸质）【654克】（1盘量：30x40CM）215 克……蛋白 46 克……大米粉182 克……细砂糖 7 克……抹茶粉 2 克……蛋白粉（烘焙用） 72 克……100%纯开心果酱130 克……杏仁粉制作：1、将烤箱预热至170℃，另外准备一张30x40CM的烤盘并铺垫烘焙油纸。2、将蛋白、细砂糖和蛋白粉打发为蛋白霜。3、将杏仁粉、大米粉和抹茶粉混合过筛。4、将开心果酱加入到“步骤2”的蛋白霜中拌匀，接着再将混合过筛的干粉类加入拌匀。5、倒入准备好的烤盘中抹平，厚度约1CM。6、放入已预热至170℃的烤箱内烘烤约10-15分钟，出炉后冷却待用。7、冷却后，裁切为2个φ16CM的圆形，冷冻待用。开心果覆盆子酥脆涂层【201克】42 克……开心果66 克……薄脆片42 克……34%白巧克力14 克……冻干覆盆子28 克……100%纯开心果酱 1 个……青柠檬皮屑 8 克……葡萄籽油制作：1、将烤箱预热至160℃。2、将开心果放入烤箱烘烤约5-10分钟。3、轻轻敲碎并切成小碎块。4、将巧克力与开心果酱混合融化至40-45℃，加入葡萄籽油拌匀。5、将薄脆片、冻干覆盆子、青柠皮屑和开心果碎加入拌匀。6、均匀涂抹在两个冷冻的直径16CM的“开心果达克瓦兹”表面，继续冷冻。覆盆子啫喱【350.5克】（2个φ16CM夹心量）175 克……覆盆子果茸 32 克……细砂糖 98 克……覆盆子3.5 克……NH果胶粉 35 克……葡萄糖浆 7 克……卡曼橘果茸制作：1、将覆盆子果茸、覆盆子和葡萄糖浆放入一个厚底平底锅中混合加热至40℃。2、将细砂糖与NH果胶拌匀，然后缓慢撒入“步骤1”的锅中拌匀。3、继续加热至85℃。4、离火，加入卡曼橘果茸拌匀。5、倒入两个直径16CM的夹心模具中，冷冻。卡曼橘奶油【401克】（2个φ16厘米夹心量）52 克……卡曼橘果茸12 克……可可脂20 克……芒果果茸12 克……吉利丁冻（250Bloom，1:6）48 克……柑橘果茸96 克……黄油84 克……蛋黄 1 个……青柠皮屑76 克……细砂糖制作：1、将果茸倒入厚底平底锅内加热。2、将蛋黄与细砂糖混合搅打至泛白。3、然后将“步骤2”缓慢加入到“步骤1”的锅中，继续中小火加热并保持不间断搅拌制成“英式奶酱”（80-82℃）。4、离火，加入可可脂和吉利丁冻拌融。5、降温至40-45℃时，加入黄油和青柠皮屑，用均质机/搅拌棒充分搅拌乳化。6、倒在模具内冷冻的“覆盆子啫喱”表面，继续冷冻。柠檬色镜面淋面【1350克】150 克……水300 克……细砂糖300 克……葡萄糖浆（DE 43）100 克……吉利丁冻（250 Bloom，1:6）200 克……甜炼乳300 克……纯脂白巧克力适量克……水溶性柠檬黄色素制作：1、将水、细砂糖和葡萄糖浆放入一个较大的厚底平底锅中。2、同时，将吉利丁冻、甜炼乳和纯脂白巧克力币放入一个塑料量杯中。3、将“步骤1”开始加热煮沸至103℃。4、离火，冲入“步骤2”的量杯中。5、用均质机/搅拌棒充分搅拌乳化，并加入柠檬色素继续搅拌至光滑细腻。6、保鲜膜贴面密封，冷藏24小时。7、二四小时后，将其放入微波炉内加热至微稠状态。8、用均质机/搅拌棒充分搅拌乳化至光滑细腻并适合淋面的状态。9、最佳使用温度为29-39℃之间。柠檬色巧克力喷砂【400克】200 克……可可脂200 克……白巧克力适量克……油性柠檬黄色素制作：1、将可可脂放入微波炉内融化，加入白巧克力币，用均质机搅拌乳化均匀。2、再将柠檬黄油性色素加入，继续搅拌乳化均匀。3、加热至40-50℃，倒入巧克力喷砂机内使用。※专业巧克力喷砂机或油漆喷枪均可，可以调节喷砂口的大小来调整到最佳喷砂细腻效果。开心果抹茶慕斯【1000克】（2个φ18 cm）510 克……33%稀奶油170 克……3.25%牛奶 10 克……抹茶粉 25 克……吉利丁冻（250Bloom，1:6）230 克……34%白巧克力 55 克……100%纯开心果酱制作：1、将稀奶油打发至五成发，冷藏待用。2、将牛奶倒入厚底平底锅中，将抹茶粉过筛加入拌匀并加热至80℃。3、离火，加入吉利丁冻拌融。4、将巧克力币和开心果酱倒入量杯中。5、将“步骤3”的热的液体冲入量杯中，用均质机/搅拌棒充分搅拌乳化。6、降温至28-29℃时，将冷藏的半打发的稀奶油加入拌匀。7、与冷冻脱模的“覆盆子啫喱/卡曼橘奶油”夹心层一起入模具。组装方式※可以选用φ18CM的硅胶模具或慕斯圈，或者选用其他形状模具；组装以如下倒置顺序完成。1、先在模具底部挤入2CM厚度的“开心果抹茶慕斯”。2、放入冷冻脱模的“覆盆子啫喱/卡曼橘奶油”夹心层。3、继续挤入“开心果抹茶慕斯”。4、最后盖上直径16CM的“开心果达克瓦兹/开心果覆盆子酥脆涂层”封底，冷冻。喷砂与淋面1、此蛋糕选用了同一色调的喷砂与淋面，在视觉上呈现纹理质感的差异，避免多种颜色的组合干扰。2、首先，准备柠檬黄色的镜面淋面和柠檬黄色的巧克力喷砂。3、将完全冷冻的慕斯脱模，放在转盘和直筒容器上，用巧克力喷砂机喷“柠檬色巧克力喷砂”，控制好距离，不要太近，一边喷一边转动蛋糕，直至蛋糕被巧克力喷砂完全均匀覆盖。如果担心喷砂会散射到工作台其他位置，则可以使用纸箱或专用喷砂箱。4、快速喷砂操作，确保喷砂及蛋糕不会融化，喷砂后立刻放回冷冻15-20分钟，期间可以准备淋面，蛋糕务必要充分完全冷冻后方可淋面。5、将冷冻的喷砂蛋糕取出，将回温至29-39℃的“柠檬色镜面淋面”淋在蛋糕覆盖一半的表面上，操作的速度越快，淋面呈现的效果就越光滑，要避免出现结块和瑕疵。6、稍静置待多余的淋面滴落后，用抹刀将底部清理整齐，轻轻放在蛋糕底托上。顶部的“心形抱枕”为同样配方和同样的喷砂淋面处理方法。7、放入冷藏自然解冻约5-7个小时，起初的几个小时内，因为蛋糕内部是冷冻状态，表面会看到一层白色的冰霜，但慢慢会逐渐蒸发，最后完全消失。
dyz8☜今日配方下载提取码
makes 2×18cm cakesPISTACHIO DACQUOISE GLUTEN FREE(1 tray,30×40cm)215 g egg whites 46 g rice flour182 g sugar 7 g matcha tea powder 2 g albumen 72 g pistachio paste, 100%130 g almond flourProcess:1. Preheat the oven to 170°C and line a 30×40cm baking sheet with parchment paper.2. Whip the egg whites, sugar, and albumen to form a meringue.3. Sift together the almond flour, rice flour, and matcha tea powder.4. Fold the pistachio paste into the meringue, followed by the dry ingredients.5. Spread the mixture evenly over the prepared baking sheet to a height of 1cm.6. Bake for 10–15 minutes, then set aside to cool.7. Cut the cake into 2×16cm rounds and then freeze.CRUNCH WAFFLE WITH PISTACHIO AND RASPBERRY42 g pistachio nuts66 g feuilletine42 g couverture white chocolate, 34%14 g freeze-dried raspberry28 g pistachio paste, 100% 1 u zest of 1 lime 8 g grapeseed oilProcess:1. Preheat the oven to 160°C.2. Toast the pistachios in the oven for 5–10 minutes.3. Slightly crush the toasted pistachios or cut them into smaller pieces.4. Melt the chocolate and the pistachio paste until they reach 40–45°C, and then addthe oil.5. Stir in the feuilletine, raspberry, zest, and pistachios.6. Spread the mixture in a thin layer over the frozen dacquoise and then freeze.RASPBERRY GELÉE(2×16cm inserts)175 g raspberry purée 32 g sugar 98 g raspberries3.5 g pectin NH 35 g glucose syrup 7 g calamansi puréeProcess:1. Combine the raspberry purée, raspberries, and glucose syrup in a pot and heatto 40°C.2. Combine the sugar and pectin NH, and then gradually whisk them into the pot.3. Continue to heat to 85°C.4. Remove from the heat and add the calamansi purée.5. Cast into 2×16cm rings or moulds, and then freeze.SOUR CALAMANSI CREAM(2×16cm inserts)52 g calamansi purée12 g cocoa butter20 g mango purée12 g gelatin mass48 g mandarin purée96 g butter84 g egg yolks 1 u zest of lime76 g sugarProcess:1. Pour the purées into a pot and warm up.2. Whisk together the egg yolks and sugar.3. Gradually add the egg yolk and sugar mixture to the warm purées to make acrème Anglaise.Slowly cook the crème Anglaise to 80–82°C while constantly mixing.4. Remove from the heat and add the cocoa butter and gelatin mass.5. Cool down to 40–45°C, and then add the butter and zest and emulsify the mixturewith a hand blender.6. Cast on top of the frozen raspberry gelée, and then freeze.MIRROR GLAZE150 g water300 g sugar300 g glucose syrup, 43DE100 g gelatin mass200 g sweetened condensed milk300 g couverture white chocolate qs g water-soluble food coloursProcess:1. Combine the water, sugar, and glucose syrup in a large pot.2. Combine the gelatin mass, condensed milk, and chocolate in a large cup.3. Bring the ingredients in the pot to a boil at 103°C.4. Remove the pot from the heat and combine with the mixture in the cup.5. Emulsify with a hand blender and add the required food colours.6. Refrigerate for 24 hours to stabilize before using.7. After 24 hours, heat the glaze in a microwave until the consistency is semi-thick.8. Emulsify with a blender until the glaze reaches your desired fluidity.9.The temperature should range between 29 and 39°C.LEMON VELVET200 g cocoa butter200 g white chocolate qs g oil-soluble food coloursProcess:1. Melt the cocoa butter in a microwave, add the chocolate, and blend.2. Add oil-soluble food colours as required.3. Heat up to 40–50°C, pour into a spray gun cup and use as required.**A professional spray gun or a hardware paint sprayer both work well for the velveteffect if it has a small wheel that you can adjust to control the grain size.PISTACHIO MOUSSE WITH MATCHA(2×18cm cakes)510 g heavy cream, 33%170 g milk, 3.25% 10 g matcha tea powder 25 g gelatin mass230 g couverture white chocolate, 34% 55 g pistachio paste, 100%Process:1. Semi-whip the cream and place in the fridge.2. Pour the milk into a pot, sift in the matcha powder, and heat to 80°C.3. Remove the pot from the heat and add the gelatin mass.4. Put the chocolate and pistachio paste in a tall cup.5. Pour the mixture over the chocolate and pistachio, and then emulsify with a hand blender.6. Cool down to 28–29°C and fold in the whipped cream.7. Assemble the full cake using all the inserts.ASSEMBLYYou can assemble this cake in classic 18cm silicone moulds or pastry rings. Otherwise,you can use any other cake mould or shape of your choice. Assemble the cake upsidedown, as follows:1. Pour a 2cm layer of pistachio mousse into the mould.2. Place the raspberry gelée and calamansi cream over the mousse.3. Spread more mousse over this.4. Add the pistachio dacquoise and top with the crunch.Freeze.GLAZING EFFECT: VELVET + GLAZE1.For this effect, I prefer to use one colour for both the velvet and the glaze to focusthe viewer on the texture differences instead of being disturbed by colourfulcombinations.2.First, prepare a yellow mirror glaze and a yellow velvet.3.Remove your cake from the freezer and place it on a tall cup and turntable for aneven velvet-grain spread. You can also use a large box to avoid spraying velvet aroundyour work area. Spray in circular motions from a medium distance, simultaneouslyconstantly turning the cake for an even overall coverage. Spray until you can nolonger see the cake through the layer of velvet.4.Spray your cake quickly so the mousse on the surface doesn’t melt. Return the caketo the freezer for 15–20 minutes while you prepare the glaze. The cake should be fullyfrozen before you glaze it.5.Remove your cake from the freezer and glaze one side in any motion. The faster youglaze, the straighter and smoother the coverage will be, avoiding glaze lumps andimperfections.6.Wait until any excess glaze stops dripping, then remove the bottom drops with aspatula or knife. Carefully place your cake on a cake board or plate.7.Allow it to defrost in the fridge for 5–7 hours. For the first few hours, while the cake isstill frozen, you’ll see white frost on top of the velvet. This will eventually evaporate anddisappear when the cake is fully defrosted.
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