提示：↑点击上方"世界烘焙配方"快速关注PASSION BOSTOCK【点击左下角阅读原文即可下载无水印配方】chef Josep Maria Ribé（下
提示：↑点击上方"世界烘焙配方"快速关注cription-url="https://mmbiz.qpic.cn/mmbiz_jpg/PR7JPt3C5zawKVqAvnVjgkJkKicO3wLSfvxkngAAoDWUqJLBBmuPX3tz9EErvItMfV2IGR6HnCYhZnibRA6KM6Ww/0?wx_fmt.jpeg" data-cropselx1="0" data-cropselx2="578" data-cropsely1="0" data-cropsely2="255" data-ratio="0.5535714285714286" data-s="300,640" src="http://www.yinpinjie.com/file/upload/202302/03/115132451.png" data-type="png" data-w="1512" />chef Josep Maria Ribé（下图）的传统巴斯塔克升级版！看着像个挞吧？其实它是个布里欧修哦~而且很小3b8g☜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。百香果柳橙朗姆巴斯塔克PASSION ORANGE AND RUM BOSTOCKBy Josep Maria Ribé配方量：25个法式布里欧修【2335克】1000 克【42.83%】……高筋面粉（T55） 40克【 1.71%】……酵母 650克【27.84%】……全蛋 25克【 1.07%】……盐 120克【 5.14%】……细砂糖 500克【21.41%】……黄油（冷藏，切丁）步骤：1、将黄油和酵母之外的全部材料放入搅拌缸中搅拌。2、10分钟左右，将酵母加入搅拌完全混入均匀，加入冷藏切丁黄油。3、面团搅拌完成后，室温松弛醒发90分钟。4、然后放入冰箱冷藏24小时进行第二次发酵。然后将面团切分整形成300克/个的球形面团。5、放入直径8cm，高度12cm的不锈钢模具中（模具内衬烘焙油纸），放入温度28℃、湿度90%的醒发室，约60-90分钟。6、以190-200℃烘烤35-40分钟（需确保布里欧内部温度达到90-95℃之间）。7、冷却后脱模，室温静置。然后裁切为2cm厚度，室温静置待用。百香果朗姆柳橙糖浆【3990克】 800 克【20.05%】……水1600 克【40.10%】……砂糖1000 克【25.06%】……百香果果茸 400 克【10.03%】……蜂蜜 170 克【 4.26%】……54°朗姆酒 20 克【 0.50%】……橙皮屑制作：1、将水、砂糖、封面和橙皮屑混合煮沸。2、加入凉的百香果果茸和朗姆酒拌匀。3、静置待用。香草卡仕达【1446克】800克【55.33%】……牛奶200克【13.83%】……35%淡奶油200克【13.83%】……细砂糖 2克【 0.14%】……盐160克【11.07%】……蛋黄 80克【 5.53%】……玉米淀粉 4克【 0.28%】……香草籽/酱步骤：1、将玉米淀粉融入一小部分的牛奶中，然后加入蛋黄中拌匀。2、将剩余的牛奶与盐、淡奶油、细砂糖和剖开刮籽的香草荚一起放入厚底平底锅中煮沸。3、冲入到“步骤1”的牛奶蛋黄中拌匀后过滤。4、再次回煮到85℃。5、冷藏待用。榛子奶油馅【1659克】375克【22.60%】……新鲜的黄油（室温软化）400克【24.11%】……糖粉200克【12.06%】……烤熟的榛子粉240克【14.47%】……全蛋 40克【 2.41%】……淀粉400克【24.11%】……香草卡仕达（配方↑） 4克【 0.24%】……橙皮屑步骤：1、将糖粉、杏仁粉、榛子粉和淀粉混合用料理机混合搅拌成均匀细腻的粉状。2、将软化的黄油与橙皮屑以及“步骤1”的混合粉类放入搅拌机中搅拌。3、分次将室温的全蛋液加入，期间保持不间断的搅拌。4、再将冷藏的“香草卡仕达”加入，用胶刮刀搅拌均匀。5、装入裱花袋，每个模具（模具直径6厘米）内挤入16克，使之均匀布满模具底部，冷冻待用。百香果奶油（装饰用）【890克】600克【67.42%】……百香果果茸225克【25.28%】……糖浆（水糖比例1:1） 65 克【 7.30%】……冻干变性淀粉步骤：1、将果茸和糖浆拌匀，加入变性淀粉(Gelcrem Cold modified starch)，用手持均质机搅拌乳化至细腻浓稠的均匀奶油状。2、装入裱花袋内用“圣安娜花嘴”在硅胶烤垫上挤相互保持间距的长条形，冷冻。3、完全冻结后，裁切为3.5厘米的小长条，继续冷冻待用。榛子酥脆粒（装饰用）【1002克】180克【17.96%】……黄油（冷藏，切丁）250克【24.95%】……细砂糖250克【24.95%】……烤熟的榛子粉250克【24.95%】……面粉 70克【 6.99%】……榛子酱 2克【 0.20%】……盐步骤：1、将冷藏切丁黄油、细砂糖、面粉、榛子粉和盐放入搅拌缸中，用扁桨混合搅打。2、充分搅拌均匀后，将榛子酱加入搅拌混合均匀。3、冷冻几小时后，将面团放入绞肉机中挤压到烤盘中。4、撒在烤盘上，入烤箱以170℃烘烤约25分钟左右。5、出炉冷却后，放入密封容器中待用。组装&装饰适量……焦糖榛子制作：1、将“法式布里欧”裁切为直径8厘米、厚度2厘米的片状，放入直径8厘米的圆环形无底模具内，放在铺有网架的深烤盘上。2、将“百香果朗姆柳橙糖浆”加热至60℃，倒在“步骤1”的“法式布里欧”上，浸泡几分钟。3、然后将糖浆移除，让模具内的“法式布里欧”在网架上静置滴掉多余的糖浆，冷冻（注意不要脱模）。4、将冷冻的“法式布里欧”（注意不要脱模）放在烤盘上的硅胶烤垫上，将冷冻脱模的“榛子奶油馅”放在模具内的冷冻的“法式布里欧”表面正中心位置，入烤箱以190℃烘烤约15分钟，出炉后立即脱模。5、冷却后，顶部装饰3小段冷冻的“百香果奶油”、几个“榛子酥脆粒”和几个切半的“焦糖榛子”。6、最后，表面撒少量糖粉，装盒。喜欢原汁原味继续CHEF的英文版3b8g☜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。PASSION ORANGE AND RUM BOSTOCKBy Josep Maria Ribéfor :25 piecesFRENCH BRIOCHE1000 g T55 high-gluten flour 40 g yeast 650 g eggs 25 g salt 120 g sugar 500 g butter, chilled and dicedpraparation1.Knead all the ingredients except the butter and yeast.2.After 10 minutes approximately , beat in the yeast and , when perfectly incoporated, add the chilled butter dice.3.once the brioche has been kneaded,leave to rise for 90 minutes at room temperature.4.Reserve in the refrigerator for 24 hours to allow a second fermentation. Make the pieces in the shape of 300g balls.5.Place in the stainless steel molds, 8 cm wide and 12 cm high, previously lined with some parchment paper. Leave to proof at 28℃ and a humidity factor of 90% fo 60 to 90 minutes.6.Bake at 190-200℃ until perfectly cooked for 35 to 40 minutes (make sure the temperature inside the broche is 90-95℃).7.Unmold once cooled and reserve the pieces at room temperature. Cut into 2-cm-high slices and reserve at room temperature until needed.PASSION FRUIT ORANGE AND RUM SYRUP 800 g water1600 g sugar1000 g passion fruit puree 400 g honey 170 g aged rum, 54% alc. 20 g orange zestpreparation1.Combine the water , sugar , honey and orange zest and bring to a boil.2.Add the cold passion fruit puree and rum.3.Reserve until use.VANILLA CRÈME PÂTISSIÈRE800g milk200g cream, 35% fat200g sugar 2g salt160g egg yolks 80g corn starch 4g Bourbon vanilla beanspreparation1.Dissolve the starch into a small amount of milk and add the egg yolks.2.Mix the remaining milk with the salt, cream, sugar and scraped vanilla bean and bring to a boil.3.Pour this last mixture over the starch and egg yolk mixture. Strain.4.Heat up to 85℃.5.Refrigerate until needed.HAZELNUT FRANGIPANE CREAM375g fresh butter400g confectioners' sugar200g toasted hazelnut flour240g eggs 40g starch400g vanilla crème patissière 4g orange zestpreparation1.Combine the confectioners' sugar, almond, hazelnut and starch and process in a blender to a fine powder.2.Cream the softened butter, orange zest and the mixture of sugar, almond, hazelnut and starch in the bowl of a stand mixer.3.Gradually beat in the lukewarm eggs without stopping the mixer.4.Stop the mixer and finish by folding in the crème patissière with the help of a spatula.5.Pipe 16 g of cream into 6-cm-wide rings and make sure it evenly fits the molsd. Freeze.PASSION FRUIT CREAM600 g passion fruit puree225 g syrup, 1:1 water and sugar 65 g Gelcrem Cold modified starchpreparation1.Mix the syrup with the puree and add the starch. Process with a handheld blender to a smooth, thick and homogeneous cream.2.With help of a pastry bag fiited with a Saint Honore tip, pip straight strips onto a silicone mat and freeze.3.once freezen, cut into 3.5-cm pieces.HAZELNUT CRUMBLE180 g butter, chilled and diced250 g sugar250 g toasted hazelnut powder250 g flour 70 g hazelnut paste 2 g saltpreparation：1.Combine the chilled butter diced, sugar, flour and toasted hazelnut powder in the bowl of a mixer fitted with the panddle attachment and mix.2.once all the ingredients are well mixed, beat in the hazelnut paste.3.Reserve in the freezer for a few hours and pass through a meat grinder.4.Scatter over the sheet pans and bake at 170℃ for about 25 minutes.5.once cooled , transfer to a container until needed.MonTAGEqs g caramelized hazelnutspreparation：1.Place the brioche disks into 8-cm-wide rings.2.Heat the syrup up to 60℃ and , with the help of a deep tray and a rack, soak the brioche disks for a few minutes.3.Take out from the syrup and allow to drain on the rack without removing the ring. Freeze.4.Place the brioche disks still in the ring on a silicone mat on top of an oven tray. Place the frozen frangipane disk, perfectly centered on top of the brioche and bake at 190℃ for 15 minutes , until the cream is properly cooked. Remove the ring immediately.5.once the Bostock has cooled , top with three frozen passion fruit cream pieces, the crumble and the caramelized hazelnut.6.Finish by springkling with some confectioners' sugar and place into the package.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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3b8g☜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：25个法式布里欧修【2335克】1000 克【42.83%】……高筋面粉（T55） 40克【 1.71%】……酵母 650克【27.84%】……全蛋 25克【 1.07%】……盐 120克【 5.14%】……细砂糖 500克【21.41%】……黄油（冷藏，切丁）步骤：1、将黄油和酵母之外的全部材料放入搅拌缸中搅拌。2、10分钟左右，将酵母加入搅拌完全混入均匀，加入冷藏切丁黄油。3、面团搅拌完成后，室温松弛醒发90分钟。4、然后放入冰箱冷藏24小时进行第二次发酵。然后将面团切分整形成300克/个的球形面团。5、放入直径8cm，高度12cm的不锈钢模具中（模具内衬烘焙油纸），放入温度28℃、湿度90%的醒发室，约60-90分钟。6、以190-200℃烘烤35-40分钟（需确保布里欧内部温度达到90-95℃之间）。7、冷却后脱模，室温静置。然后裁切为2cm厚度，室温静置待用。百香果朗姆柳橙糖浆【3990克】 800 克【20.05%】……水1600 克【40.10%】……砂糖1000 克【25.06%】……百香果果茸 400 克【10.03%】……蜂蜜 170 克【 4.26%】……54°朗姆酒 20 克【 0.50%】……橙皮屑制作：1、将水、砂糖、封面和橙皮屑混合煮沸。2、加入凉的百香果果茸和朗姆酒拌匀。3、静置待用。香草卡仕达【1446克】800克【55.33%】……牛奶200克【13.83%】……35%淡奶油200克【13.83%】……细砂糖 2克【 0.14%】……盐160克【11.07%】……蛋黄 80克【 5.53%】……玉米淀粉 4克【 0.28%】……香草籽/酱步骤：1、将玉米淀粉融入一小部分的牛奶中，然后加入蛋黄中拌匀。2、将剩余的牛奶与盐、淡奶油、细砂糖和剖开刮籽的香草荚一起放入厚底平底锅中煮沸。3、冲入到“步骤1”的牛奶蛋黄中拌匀后过滤。4、再次回煮到85℃。5、冷藏待用。榛子奶油馅【1659克】375克【22.60%】……新鲜的黄油（室温软化）400克【24.11%】……糖粉200克【12.06%】……烤熟的榛子粉240克【14.47%】……全蛋 40克【 2.41%】……淀粉400克【24.11%】……香草卡仕达（配方↑） 4克【 0.24%】……橙皮屑步骤：1、将糖粉、杏仁粉、榛子粉和淀粉混合用料理机混合搅拌成均匀细腻的粉状。2、将软化的黄油与橙皮屑以及“步骤1”的混合粉类放入搅拌机中搅拌。3、分次将室温的全蛋液加入，期间保持不间断的搅拌。4、再将冷藏的“香草卡仕达”加入，用胶刮刀搅拌均匀。5、装入裱花袋，每个模具（模具直径6厘米）内挤入16克，使之均匀布满模具底部，冷冻待用。百香果奶油（装饰用）【890克】600克【67.42%】……百香果果茸225克【25.28%】……糖浆（水糖比例1:1） 65 克【 7.30%】……冻干变性淀粉步骤：1、将果茸和糖浆拌匀，加入变性淀粉(Gelcrem Cold modified starch)，用手持均质机搅拌乳化至细腻浓稠的均匀奶油状。2、装入裱花袋内用“圣安娜花嘴”在硅胶烤垫上挤相互保持间距的长条形，冷冻。3、完全冻结后，裁切为3.5厘米的小长条，继续冷冻待用。榛子酥脆粒（装饰用）【1002克】180克【17.96%】……黄油（冷藏，切丁）250克【24.95%】……细砂糖250克【24.95%】……烤熟的榛子粉250克【24.95%】……面粉 70克【 6.99%】……榛子酱 2克【 0.20%】……盐步骤：1、将冷藏切丁黄油、细砂糖、面粉、榛子粉和盐放入搅拌缸中，用扁桨混合搅打。2、充分搅拌均匀后，将榛子酱加入搅拌混合均匀。3、冷冻几小时后，将面团放入绞肉机中挤压到烤盘中。4、撒在烤盘上，入烤箱以170℃烘烤约25分钟左右。5、出炉冷却后，放入密封容器中待用。组装&装饰适量……焦糖榛子制作：1、将“法式布里欧”裁切为直径8厘米、厚度2厘米的片状，放入直径8厘米的圆环形无底模具内，放在铺有网架的深烤盘上。2、将“百香果朗姆柳橙糖浆”加热至60℃，倒在“步骤1”的“法式布里欧”上，浸泡几分钟。3、然后将糖浆移除，让模具内的“法式布里欧”在网架上静置滴掉多余的糖浆，冷冻（注意不要脱模）。4、将冷冻的“法式布里欧”（注意不要脱模）放在烤盘上的硅胶烤垫上，将冷冻脱模的“榛子奶油馅”放在模具内的冷冻的“法式布里欧”表面正中心位置，入烤箱以190℃烘烤约15分钟，出炉后立即脱模。5、冷却后，顶部装饰3小段冷冻的“百香果奶油”、几个“榛子酥脆粒”和几个切半的“焦糖榛子”。6、最后，表面撒少量糖粉，装盒。
3b8g☜今日配方下载提取码
for :25 piecesFRENCH BRIOCHE1000 g T55 high-gluten flour 40 g yeast 650 g eggs 25 g salt 120 g sugar 500 g butter, chilled and dicedpraparation1.Knead all the ingredients except the butter and yeast.2.After 10 minutes approximately , beat in the yeast and , when perfectly incoporated, add the chilled butter dice.3.once the brioche has been kneaded,leave to rise for 90 minutes at room temperature.4.Reserve in the refrigerator for 24 hours to allow a second fermentation. Make the pieces in the shape of 300g balls.5.Place in the stainless steel molds, 8 cm wide and 12 cm high, previously lined with some parchment paper. Leave to proof at 28℃ and a humidity factor of 90% fo 60 to 90 minutes.6.Bake at 190-200℃ until perfectly cooked for 35 to 40 minutes (make sure the temperature inside the broche is 90-95℃).7.Unmold once cooled and reserve the pieces at room temperature. Cut into 2-cm-high slices and reserve at room temperature until needed.PASSION FRUIT ORANGE AND RUM SYRUP 800 g water1600 g sugar1000 g passion fruit puree 400 g honey 170 g aged rum, 54% alc. 20 g orange zestpreparation1.Combine the water , sugar , honey and orange zest and bring to a boil.2.Add the cold passion fruit puree and rum.3.Reserve until use.VANILLA CRÈME PÂTISSIÈRE800g milk200g cream, 35% fat200g sugar 2g salt160g egg yolks 80g corn starch 4g Bourbon vanilla beanspreparation1.Dissolve the starch into a small amount of milk and add the egg yolks.2.Mix the remaining milk with the salt, cream, sugar and scraped vanilla bean and bring to a boil.3.Pour this last mixture over the starch and egg yolk mixture. Strain.4.Heat up to 85℃.5.Refrigerate until needed.HAZELNUT FRANGIPANE CREAM375g fresh butter400g confectioners' sugar200g toasted hazelnut flour240g eggs 40g starch400g vanilla crème patissière 4g orange zestpreparation1.Combine the confectioners' sugar, almond, hazelnut and starch and process in a blender to a fine powder.2.Cream the softened butter, orange zest and the mixture of sugar, almond, hazelnut and starch in the bowl of a stand mixer.3.Gradually beat in the lukewarm eggs without stopping the mixer.4.Stop the mixer and finish by folding in the crème patissière with the help of a spatula.5.Pipe 16 g of cream into 6-cm-wide rings and make sure it evenly fits the molsd. Freeze.PASSION FRUIT CREAM600 g passion fruit puree225 g syrup, 1:1 water and sugar 65 g Gelcrem Cold modified starchpreparation1.Mix the syrup with the puree and add the starch. Process with a handheld blender to a smooth, thick and homogeneous cream.2.With help of a pastry bag fiited with a Saint Honore tip, pip straight strips onto a silicone mat and freeze.3.once freezen, cut into 3.5-cm pieces.HAZELNUT CRUMBLE180 g butter, chilled and diced250 g sugar250 g toasted hazelnut powder250 g flour 70 g hazelnut paste 2 g saltpreparation：1.Combine the chilled butter diced, sugar, flour and toasted hazelnut powder in the bowl of a mixer fitted with the panddle attachment and mix.2.once all the ingredients are well mixed, beat in the hazelnut paste.3.Reserve in the freezer for a few hours and pass through a meat grinder.4.Scatter over the sheet pans and bake at 170℃ for about 25 minutes.5.once cooled , transfer to a container until needed.MonTAGEqs g caramelized hazelnutspreparation：1.Place the brioche disks into 8-cm-wide rings.2.Heat the syrup up to 60℃ and , with the help of a deep tray and a rack, soak the brioche disks for a few minutes.3.Take out from the syrup and allow to drain on the rack without removing the ring. Freeze.4.Place the brioche disks still in the ring on a silicone mat on top of an oven tray. Place the frozen frangipane disk, perfectly centered on top of the brioche and bake at 190℃ for 15 minutes , until the cream is properly cooked. Remove the ring immediately.5.once the Bostock has cooled , top with three frozen passion fruit cream pieces, the crumble and the caramelized hazelnut.6.Finish by springkling with some confectioners' sugar and place into the package.
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