名師配方 | 水果哥Cédric Grolet——紅寶石“玫瑰人生”顏值巔峰（已打包·可下載）

昨日有童鞋詢問水果哥Cédric Grolet（上圖）的這個顏色超贊的蛋糕配方，今天整理好分享給大家，這顏值說“驚艷”不過分吧？模具是chef與Pavoni Italia的聯(lián)名款，淘寶上就可以買到，模具名稱：Pavoni Italia "La Vie ev Rose KE080"今日配方下載提取碼：jb46每天20:30更新，每篇文末左下角“閱讀原文”點擊進入均可下載當(dāng)日配方、視頻或圖片文件，省去大家自己復(fù)制黏貼的麻煩，配方文件無任何水印設(shè)置；“提取碼”因近日度娘抽風(fēng)搞怪，暫不提供無碼下載服務(wù)，只能按她的規(guī)矩來，所以下載之前先把這個“提取碼”復(fù)制一下~另外，部分地區(qū)可能因為某些不可抗原因?qū)е聼o法直接點擊閱讀原文，可以在文末的【置頂留言】中找到鏈接和提取碼。世界烘焙配方玫·瑰·人·生LA VIE EN ROSEByCédric Grolet泡芙海綿蛋糕【290克】10 克……牛奶25 克……黃油35 克……T45面粉45 克……全蛋40 克……蛋黃80 克……蛋白55 克……糖粉 5 個……草莓制作：1、將牛奶和黃油在厚底鍋中煮沸。2、一次性加入面粉小火加熱持續(xù)攪拌至面團脫離鍋底和內(nèi)壁。3、倒入攪拌缸中，用扁槳/葉槳攪打稍散熱并除掉蒸汽，然后將全蛋液和蛋黃分三次加入。4、將蛋白打發(fā)為蛋白霜，糖粉分三次加入，打發(fā)至形成鳥嘴狀。5、將此蛋白霜分三次加入到“步驟3”的面糊中拌勻。6、倒入模具（X3920 Pavoni Italia）內(nèi)均勻薄薄一層，再放入幾顆切半的草莓，放入已預(yù)熱至165℃的烤箱內(nèi)烘烤20-25分鐘，出爐后自然冷卻待用。香草白巧甘納許【898克】352 克……稀奶油A（液態(tài)）353 克……稀奶油B（液態(tài)） 1 個……香草莢150 克……白巧克力（Ivory） 42 克……吉利丁凍（1:6）制作：1、提前一天將稀奶油A放入厚底鍋中加熱，將香草莢剖開刮籽放入，離火加蓋燜浸10分鐘。2、過濾后再次加熱。3、倒入裝有巧克力和吉利丁凍的量杯中攪拌均勻。4、最后將冷藏的液態(tài)稀奶油B加入用攪拌棒/手持均質(zhì)機充分攪拌乳化均勻。5、保鮮膜貼面密封冷藏12小時。香草卡仕達奶油【271克】120 克……牛奶 20 克……稀奶油（液態(tài)） 1 個……香草莢 40 克……蛋黃 35 克……細砂糖 10 克……奶油粉（或玉米淀粉） 15 克……黃油 30 克……馬斯卡彭干酪制作：1、將牛奶與液態(tài)稀奶油、剖開刮籽的香草莢放入厚底鍋中加熱煮沸，離火加蓋燜浸10分鐘。2、然后再次加熱煮沸過濾。3、同時，將蛋黃與細砂糖、奶油粉（或玉米淀粉）攪打至泛白。4、沖入“步驟2”的熱的液體拌勻。5、再次加熱煮沸并持續(xù)2分鐘（期間保持不間斷攪拌）后，加入冷藏切丁黃油和馬斯卡彭拌勻。外交官奶油【565克】 35 克……吉利丁凍（1:6）265 克……香草卡仕達奶油（配方↑）265 克……香草甘納許（配方↑）制作：1、將融化的吉利丁凍與卡仕達奶油混合拌勻。2、將冷藏的香草甘納許打發(fā)。3、分三次拌入到“步驟1”中。蒸煮草莓【330克】300 克……草莓 30 克……細砂糖制作：1、將草莓清洗并切塊。2、放在盤中，表面撒細砂糖，然后蓋上蓋子。3、放入蒸烤箱內(nèi)以100℃蒸烤75分鐘。4、最后將蒸煮的草莓汁過濾，待用于制作草莓醬。草莓醬【753克】475 克……熟草莓 70 克……草莓汁（配方↑）145 克……細砂糖 50 克……葡萄糖漿 10 克……NH果膠粉 3 克……酒石酸（抗氧化）制作：1、將蒸煮草莓汁（配方↑）緩慢淋在草莓上，浸泡約30分鐘。2、將剩余的其他材料混合拌勻加入，煮沸并持續(xù)1分鐘。3、離火冷卻待用。紅寶石噴砂【201克】100 克……可可脂100 克……純脂白巧克力 1 克……紅寶石天然色粉（NCP05 Pavoni Italia，下圖）制作：1、將可可脂加熱融化后，倒在切碎的巧克力上。2、加入紅寶石色粉，用攪拌棒/手持均質(zhì)機充分攪拌乳化，降溫至35℃時使用。組裝與裝飾1、將冷藏的“香草白巧甘納許”打發(fā)。2、將鮮草莓洗凈并切片待用。3、將冷卻的“泡芙海綿蛋糕”脫模，放入另一個同樣尺寸的慕斯圈內(nèi)（襯入一層3.5CM高的透明PET塑料圍邊），注意模具的高度不得超過圍邊高度。4、在蛋糕上擠一層“外交官奶油”，接著再擠一層“草莓醬”。5、邊緣繼續(xù)擠入適量“外交官奶油”，用小抹刀將內(nèi)壁均勻涂滿，不要有氣泡。6、在中間放入切塊草莓、“蒸煮草莓汁”過濾后剩余的草莓、以及切小塊的草莓啫喱，再用“草莓醬”將空隙處填滿。7、用檸檬擦刀將青檸檬皮屑擦撒在表面。8、最厚用“外交官奶油”填滿模具，并用抹刀抹平，冷凍4小時。9、將打發(fā)至細膩光滑的“香草白巧甘納許”擠入模具（Pavoni Italia "La Vie ev Rose KE080"，? 18CM, H 45CM）底部和內(nèi)壁邊緣。10、將冷凍脫模的“步驟8”當(dāng)做夾層放入，最厚繼續(xù)用“香草白巧甘納許”填滿模具，抹平，冷凍6小時左右至完全凍結(jié)。11、輕輕脫模后，用巧克力噴槍將“紅寶石噴砂”均勻噴在表面，注意凹下位置也要均勻噴到。12、冷藏緩慢自然解凍6小時后食用。繼續(xù)chef的英文版今日配方下載提取碼：jb46每天20:30更新，每篇文末左下角“閱讀原文”點擊進入均可下載當(dāng)日配方、視頻或圖片文件，省去大家自己復(fù)制黏貼的麻煩，配方文件無任何水印設(shè)置；“提取碼”因近日度娘抽風(fēng)搞怪，暫不提供無碼下載服務(wù)，只能按她的規(guī)矩來，所以下載之前先把這個“提取碼”復(fù)制一下~另外，部分地區(qū)可能因為某些不可抗原因?qū)е聼o法直接點擊閱讀原文，可以在文末的【置頂留言】中找到鏈接和提取碼。世界烘焙配方LA VIE EN ROSEBy Cédric GroletBISCUIT P?TE à CHOUX10 g milk25 g butter35 g flour T4545 g eggs40 g yolks80 g egg white55 g sugar powder 5 u strawberriesProcess:1.In a saucepan bring milk and butter to a boil.2.Add the flour then stir over low heat until the dough is easily detached from the walls.3.Put it in a batter's bowl with leaf.Stir to remove water vapor, then gradually add eggs and egg yolks in three times.4.Beat the egg whites until stiff, adding the sugar three times.The meringue is ready when it forms a "bird's beak".5.Incorporated it three times in the pate à choux until a smooth and homogeneous mixture is obtained.6.Wrap a thin layer of biscuit in a round band of 20 cm X3920 Pavoni Italia.7.Add the strawberries cut in half in the dough, then bake in the oven at 165°C for 20-25 minutes and let cool.VANILLA GANACHE352 g liquid cream (1)353 g liquid cream (2) 1 u vanilla pod150 g white chocolate 42 g gelatin massProcess:1.The day before in a saucepan heat half the cream.Add the vanilla chopped and grated. Leave to infuse for about 10 minutes.2.Heat the mixture again before switching to the strainer.3.Pour over the chopped chocolate and gelatin.4.Mix to obtain an homogenous ganache incorporating the remaining cream.5.Leave to cool for 12 hours.VANILLA CUSTARD CREAM120 g milk 20 g liquid cream 1 u vanilla pod 40 g yolks 35 g granulated sugar 10 g cream powder 15 g butter 30 g mascarponeProcess:1.In a saucepan bring to a boil the milk and cream with the vanilla split and grated and leave in infusion out of the heat and covered for about 10 minutes.2.Bring it back to the boil and switch to the strainer.3.In parallel in a cul de ppule whiten the yolks with sugar and cream powder.4.Pour over the boiling mixture.5.Let it boil for 2 minutes stirring constantly then add butter and mascarpone.DIPLOMATIC CREAM 35 g gelatin mass265 g vanilla custard265 g vanilla ganacheProcess:1.In a cul de poule mix the melted gelatin mass with the custard.2.Whip the ganache with an electric beater.3.Incorporate it in three times in the mixture of vanilla custard.AGED STRAWBERRIES FOR JAM300 g strawberries 30 g granulated sugarProcess:1.Wash and cut strawberries.2.Place them in a dish and sprinkle with sugar.Cover with a lid.3.Bake in a steam oven at 100°C for about 1 hour and 15 minutes.4.Store the cooking juice to make the gel.STRAWBERRY JAM475 g ripe of strawberries 70 g strawberry juice145 g granulated sugar 50 g glucose 10 g pectin NH 3 g tartaric acidProcess:1.Macerate the strawberries by gradually adding the strawberry juice for about 30 minutes.2.Add the rest of the ingredients, mix and bring to the boil for 1 minute.3.Allow to cool.RUBY SPRAY100 g cocoa butter100 g white chocolate 1 g natural red dye powder NCP05 Pavoni ItaliaProcess:1.In a saucepan melt the cocoa butter, then pour it on the chopped chocolate.2.Mix with the dye until a homogeneous mixture is obtained and store it at 35°C.ASSEMBLY1.Beat the ganache with an electric beater.2.Wash and dry the strawberries and cut into thin strips.3.Gently remove the cookie circle.Place it in a new circle of the same diameter surrounded by a strip of rhodoid leaf of 3,5 cm BB35 Pavoni Italia.The mounting shall not exceed 3,5 cm in height.4.With a pocket cover the biscuit with a thin layer of diplomatic cream and over a layer of strawberry jam.5.All around cover with a crown of cream then smooth the edges with a small platte so as to have full contours.6.In the middle of the cake arrange the strawberries, the aged strawberries, the strawberry gel cubes and fill the spaces with strawberry jam.7.Grate the lime peel with a microplane.8.Complete with cream to the rhodoid and smooth to the palette.Keep in the freezer for about 4 hours.9.Assemble the ganache with an electric beater.Cook the ganache on the bottom and adges of the mould Pavoni Italia "La Vie ev Rose KE080".10.Place the insert in the middle.Complete the ganache spaces and smooth the palette.Place everything in the freezer for about 6 hours.11.Gently disassemble then spary the cake with a gun so as to cover it harmoniously.17.Let cool 6 hours before tasting.戳下圖·有配方·可穿越關(guān)注“世界烘焙配方”sjhbpf進入世界頂級烘焙殿堂！全球最新烘焙資料、最炫蛋糕圖片、最時尚面包大師作品，全球名店產(chǎn)品展示，最詳盡的配方食譜！ 預(yù)覽時標(biāo)簽不可點