提示：↑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="1.2212962962962963" data-s="300,640" src="http://www.yinpinjie.com/file/upload/202212/17/160351721.png" data-type="png" data-w="1080" >今日分享风格派大师chef Emmanuel Hamon（下图）的经典之作！如果你喜欢焦糖的风味和其色彩，这个配方绝对适合你！3jzn☜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。阿佩利纳APPELINABy Emmanuel Hamon配方量：1个木柴蛋糕(55x7cm)或3个蛋糕(18cm)杏仁蛋糕【835克】180 克……无盐黄油（室温软化）200 克……细砂糖200 克……杏仁粉 55 克……中筋粉200 克……全蛋制作：1、将软化的黄油与细砂糖放入搅拌机中以2档速搅打至顺滑。2、加入杏仁粉和面粉拌匀。3、再将全蛋分次加入，搅拌至均匀顺滑。4、倒入60x20CM的长方形模具框内。5、入烤箱以175℃烘烤10-15分钟。6、冷却后，裁切为3个55x6CM的长条形，待用。焦糖苹果【250克】 10 个……苹果100 克……无盐黄油150 克……细砂糖制作：1、苹果去皮、去核。2、将每个苹果放入涂黄油并撒砂糖的直径8CM的半球形硅胶模具内，再盖上另一个相同的模具。3、放入烤箱以170℃烘烤约1小时。香草奶油【692克】150 克……蛋黄 90 克……细砂糖 2 个……香草荚（剖开刮籽）450 克……稀奶油制作：1、将蛋黄、细砂糖和香草籽混合搅打至泛白。2、将液态稀奶油稍加热（40-45℃）,倒在“步骤1”的蛋糊中拌匀。3、静置冷却10分钟左右。4、倒入硅胶烤盘（50x6CM）中至1CM厚度。5、入烤箱以85-90℃低温烘烤40-60分钟，期间要检查确保其不会出现沸腾状态。6、出炉后冷冻。焦糖慕斯【968克】200 克……35%稀奶油#1 50 克……35%稀奶油#2200 克……细砂糖 90 克……蛋黄 8 克……吉利丁420 克……打发稀奶油#3制作：1、将200克液态稀奶油加热煮沸，通知将细砂糖煮成干焦糖，然后将热的稀奶油冲入融化。2、将50克稀奶油与蛋黄搅打均匀，倒入“步骤1”的焦糖酱中，用胶刮刀搅拌并中小火加热至85℃。3、加入冰水泡软的吉利丁片，用手持均质机充分搅拌乳化。4、降温至35℃，然后将420克打发的稀奶油加入拌匀。榛子酥脆棒【400克】100 克……无盐黄油100 克……赤砂糖/棕色砂糖100 克……中筋面粉100 克……榛子粉制作：1、将黄油与赤砂糖混合搅打。2、加入面粉和榛子粉搅拌至形成面团。3、将面团搓成60CM的长条圆棍形，冷冻定型。4、放入烤箱以160℃烘烤15-20分钟。5、裁切为每段18-20CM。焦糖淋面【1062克】400 克……细砂糖#1 50 克……细砂糖#2 50 克……水#1300 克……稀奶油220 克……热水#2 30 克……玉米淀粉 12 克……吉利丁片制作：1、将400克细砂糖与50克水煮成焦糖。2、然后将300克稀奶油与220克热水冲入拌匀。3、将剩余的50克细砂糖与30克玉米淀粉拌匀，加入到“步骤2”中拌匀并煮沸1分钟。4、将冰水泡软的吉利丁片加入拌融。5、保鲜膜贴面覆盖，冷藏。6、最佳使用温度为35℃。组装&装饰适量……薄苹果切片适量……黄褐色巧克力喷砂（1:1）制作：1、将苹果薄片放在铺有烘焙油纸或硅胶垫的烤盘上，入烤箱以70℃低温烘烤2个小时。2、用圆形光极/裁切模将此烘烤后的苹果片切割为不同直径的圆形。3、将“焦糖慕斯”倒入模具内约1/3满，放入一片冷冻的裁切的“香草奶油”，然后盖上一片“杏仁蛋糕”。4、再放入适量“焦糖苹果”，接着继续倒入“焦糖慕斯”。5、放入第二片“杏仁蛋糕”，最后盖上一层酥脆封底，冷冻。6、期间，将冷冻的“榛子酥脆棒”喷砂，作为稍后使用的装饰。7、将“焦糖淋面”回温至35℃，淋在冷冻脱模的慕斯上。8、按图将喷砂的“榛子酥脆棒”和“步骤2”的苹果片装饰在蛋糕上。喜欢原汁原味继续CHEF的法语版3jzn☜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。APPELINABy Emmanuel Hamonfor: one log of 55 x 7 cmor make 3 of 18 cm cakeALMOND BISCUIT180 g unsalted butter, softened200 g granulated sugar200 g whole almond powder 55 g all-purpose flour200 g whole eggsProcedure:1.In a bowl of an electric mixer fitted with the paddle attachment, cream together the softened butter and sugar at 2nd speed.2.Add the almond powder and flour.3.Finish by incorporating the eggs one by one, mixing until smooth.4.Spread on baking sheet in a 60 x 20 cm rectangle.5.Bake at 175℃ for 10-15 minutes. Cool down.6.Cut three 55 x 6 cm strips from the biscuit.CARAMELIZED APPLE (TATIN STYLE) 10 u apples100 g unsalted butter150 g granulated sugarProcedure:1.Peel and core the apples.2.Place each apple in a 8 cm demi-sphere silicone mold and surround with butter and sugar.Cover with another demi-sphere mold (same size).3.Bake at 170℃ for about an hour.VANILLA CREAMEUX150 g egg yolks 90 g granulated sugar 2 u vanilla beans, split450 g fresh cream 35%Procedure:1.In a bowl, whisk together the egg yolks, sugar and vanilla bean seeds.2.Heat the cream slightly, then pour over the egg yolk mixture.3.Let cool for about 10 minutes.4.Pour into 50 x 6 cm silicone inserts that are about 1 cm high.5.Bake at 85-90℃ for about 40-60 minutes, checking occasionally to make sure the cream is not boiling inside the oven.6.Remove from the oven and freeze.CARAMEL MOUSSE250 g fresh cream 35% #1 50 g fresh cream 35% #2200 g granulated sugar 90 g egg yollks 8 g gelatin420 g whipped cream #3Procedure:1.Heat 200 g of the cream until hot.Make a dry caramel with the sugar and deglaze with the hot cream.2.Whisk the remaining 50 g of the cream with the egg yolks, then pour into the caramel and cook, stirring constantly with a silicone spatula, to 85℃.3.Add the gelatin and mix with a handblender. Let cool to 35℃, then fold in the whipped cream.HAZELNUT STREUSEL100 g unsalted butter100 g brown sugar100 g all-purpose flour100 g hazelnut powderProcedure:1.Mix together the butter with the brown sugar.2.Add the flour and hazelnut powder and mix until it forms a dough.3.Roll them into 60 cm log,then wrap and freeze until firm.4.Bake at 160℃ for 15-20 minutes.5.Cut into 18-20cm segments.CARAMEL GLAZE400 g granulated sugar #1 50 g granulated sugar #2 50 g water #1300 g cream220 g water, hot #2 30 g cornstarch 12 g gelatin sheetsProcedure:1.Make a caramel with 400 g of the sugar and the 50 g of water.2.Deglaze with the cream and the 220 g hot water.3.Toss the remaining 50 g sugar with the cornstarch, then add to the caramel and boil for a minute.4.Add the drained gelatin and mix to dissolve.5.Cover with plastic wrap and cool down in refrigerator.6.Use the glaze at 35℃.ASSEMBLYqs g thinly sliced appleqs g white chocolate-cocoa butter spray (50%:50%), corlored tanProcedure:1.Arrange the apple slices on a lined sheet pan and dry at 70℃ for 2 hours.2.Using a metal ring, cut out different sizes of round from the slices.3.Fill one-third of a log mold with the Caramel Mousse, then place the Vanilla Cremeux in the center and cover with a layer of Almond Biscuit.4.Arrange some of the Caramelized Apples on top and cover with more Caramel Mousse.5.Place another layer of Almond Biscuit on top, then a layer of streusel on top to close the mold,freeze.6.Spray some of the Hazelnut Streusel logs with the white chocolat-cocoa butter spray.7.Bring the glaze to 35℃ and glaze the dessert.8.Decorate with some of the sprayed stresuel logs and some dried apple slices.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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3jzn☜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。
配方量：1个木柴蛋糕(55x7cm)或3个蛋糕(18cm)杏仁蛋糕【835克】180 克……无盐黄油（室温软化）200 克……细砂糖200 克……杏仁粉 55 克……中筋粉200 克……全蛋制作：1、将软化的黄油与细砂糖放入搅拌机中以2档速搅打至顺滑。2、加入杏仁粉和面粉拌匀。3、再将全蛋分次加入，搅拌至均匀顺滑。4、倒入60x20CM的长方形模具框内。5、入烤箱以175℃烘烤10-15分钟。6、冷却后，裁切为3个55x6CM的长条形，待用。焦糖苹果【250克】 10 个……苹果100 克……无盐黄油150 克……细砂糖制作：1、苹果去皮、去核。2、将每个苹果放入涂黄油并撒砂糖的直径8CM的半球形硅胶模具内，再盖上另一个相同的模具。3、放入烤箱以170℃烘烤约1小时。香草奶油【692克】150 克……蛋黄 90 克……细砂糖 2 个……香草荚（剖开刮籽）450 克……稀奶油制作：1、将蛋黄、细砂糖和香草籽混合搅打至泛白。2、将液态稀奶油稍加热（40-45℃）,倒在“步骤1”的蛋糊中拌匀。3、静置冷却10分钟左右。4、倒入硅胶烤盘（50x6CM）中至1CM厚度。5、入烤箱以85-90℃低温烘烤40-60分钟，期间要检查确保其不会出现沸腾状态。6、出炉后冷冻。焦糖慕斯【968克】200 克……35%稀奶油#1 50 克……35%稀奶油#2200 克……细砂糖 90 克……蛋黄 8 克……吉利丁420 克……打发稀奶油#3制作：1、将200克液态稀奶油加热煮沸，通知将细砂糖煮成干焦糖，然后将热的稀奶油冲入融化。2、将50克稀奶油与蛋黄搅打均匀，倒入“步骤1”的焦糖酱中，用胶刮刀搅拌并中小火加热至85℃。3、加入冰水泡软的吉利丁片，用手持均质机充分搅拌乳化。4、降温至35℃，然后将420克打发的稀奶油加入拌匀。榛子酥脆棒【400克】100 克……无盐黄油100 克……赤砂糖/棕色砂糖100 克……中筋面粉100 克……榛子粉制作：1、将黄油与赤砂糖混合搅打。2、加入面粉和榛子粉搅拌至形成面团。3、将面团搓成60CM的长条圆棍形，冷冻定型。4、放入烤箱以160℃烘烤15-20分钟。5、裁切为每段18-20CM。焦糖淋面【1062克】400 克……细砂糖#1 50 克……细砂糖#2 50 克……水#1300 克……稀奶油220 克……热水#2 30 克……玉米淀粉 12 克……吉利丁片制作：1、将400克细砂糖与50克水煮成焦糖。2、然后将300克稀奶油与220克热水冲入拌匀。3、将剩余的50克细砂糖与30克玉米淀粉拌匀，加入到“步骤2”中拌匀并煮沸1分钟。4、将冰水泡软的吉利丁片加入拌融。5、保鲜膜贴面覆盖，冷藏。6、最佳使用温度为35℃。组装&装饰适量……薄苹果切片适量……黄褐色巧克力喷砂（1:1）制作：1、将苹果薄片放在铺有烘焙油纸或硅胶垫的烤盘上，入烤箱以70℃低温烘烤2个小时。2、用圆形光极/裁切模将此烘烤后的苹果片切割为不同直径的圆形。3、将“焦糖慕斯”倒入模具内约1/3满，放入一片冷冻的裁切的“香草奶油”，然后盖上一片“杏仁蛋糕”。4、再放入适量“焦糖苹果”，接着继续倒入“焦糖慕斯”。5、放入第二片“杏仁蛋糕”，最后盖上一层酥脆封底，冷冻。6、期间，将冷冻的“榛子酥脆棒”喷砂，作为稍后使用的装饰。7、将“焦糖淋面”回温至35℃，淋在冷冻脱模的慕斯上。8、按图将喷砂的“榛子酥脆棒”和“步骤2”的苹果片装饰在蛋糕上。
3jzn☜今日配方下载提取码
for: one log of 55 x 7 cmor make 3 of 18 cm cakeALMOND BISCUIT180 g unsalted butter, softened200 g granulated sugar200 g whole almond powder 55 g all-purpose flour200 g whole eggsProcedure:1.In a bowl of an electric mixer fitted with the paddle attachment, cream together the softened butter and sugar at 2nd speed.2.Add the almond powder and flour.3.Finish by incorporating the eggs one by one, mixing until smooth.4.Spread on baking sheet in a 60 x 20 cm rectangle.5.Bake at 175℃ for 10-15 minutes. Cool down.6.Cut three 55 x 6 cm strips from the biscuit.CARAMELIZED APPLE (TATIN STYLE) 10 u apples100 g unsalted butter150 g granulated sugarProcedure:1.Peel and core the apples.2.Place each apple in a 8 cm demi-sphere silicone mold and surround with butter and sugar.Cover with another demi-sphere mold (same size).3.Bake at 170℃ for about an hour.VANILLA CREAMEUX150 g egg yolks 90 g granulated sugar 2 u vanilla beans, split450 g fresh cream 35%Procedure:1.In a bowl, whisk together the egg yolks, sugar and vanilla bean seeds.2.Heat the cream slightly, then pour over the egg yolk mixture.3.Let cool for about 10 minutes.4.Pour into 50 x 6 cm silicone inserts that are about 1 cm high.5.Bake at 85-90℃ for about 40-60 minutes, checking occasionally to make sure the cream is not boiling inside the oven.6.Remove from the oven and freeze.CARAMEL MOUSSE250 g fresh cream 35% #1 50 g fresh cream 35% #2200 g granulated sugar 90 g egg yollks 8 g gelatin420 g whipped cream #3Procedure:1.Heat 200 g of the cream until hot.Make a dry caramel with the sugar and deglaze with the hot cream.2.Whisk the remaining 50 g of the cream with the egg yolks, then pour into the caramel and cook, stirring constantly with a silicone spatula, to 85℃.3.Add the gelatin and mix with a handblender. Let cool to 35℃, then fold in the whipped cream.HAZELNUT STREUSEL100 g unsalted butter100 g brown sugar100 g all-purpose flour100 g hazelnut powderProcedure:1.Mix together the butter with the brown sugar.2.Add the flour and hazelnut powder and mix until it forms a dough.3.Roll them into 60 cm log,then wrap and freeze until firm.4.Bake at 160℃ for 15-20 minutes.5.Cut into 18-20cm segments.CARAMEL GLAZE400 g granulated sugar #1 50 g granulated sugar #2 50 g water #1300 g cream220 g water, hot #2 30 g cornstarch 12 g gelatin sheetsProcedure:1.Make a caramel with 400 g of the sugar and the 50 g of water.2.Deglaze with the cream and the 220 g hot water.3.Toss the remaining 50 g sugar with the cornstarch, then add to the caramel and boil for a minute.4.Add the drained gelatin and mix to dissolve.5.Cover with plastic wrap and cool down in refrigerator.6.Use the glaze at 35℃.ASSEMBLYqs g thinly sliced appleqs g white chocolate-cocoa butter spray (50%:50%), corlored tanProcedure:1.Arrange the apple slices on a lined sheet pan and dry at 70℃ for 2 hours.2.Using a metal ring, cut out different sizes of round from the slices.3.Fill one-third of a log mold with the Caramel Mousse, then place the Vanilla Cremeux in the center and cover with a layer of Almond Biscuit.4.Arrange some of the Caramelized Apples on top and cover with more Caramel Mousse.5.Place another layer of Almond Biscuit on top, then a layer of streusel on top to close the mold,freeze.6.Spray some of the Hazelnut Streusel logs with the white chocolat-cocoa butter spray.7.Bring the glaze to 35℃ and glaze the dessert.8.Decorate with some of the sprayed stresuel logs and some dried apple slices.
—▼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
