只要一裝盒，立刻高逼格！（已打包·可下載）

提示：↑點擊上方"世界烘焙配方"快速關(guān)注

PASSION BOSTOCK

【點擊左下角閱讀原文即可下載無水印配方】

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://qwvm.cn/file/upload/202302/03/115132451.png" data-type="png" data-w="1512" />chef Josep Maria Ribé（下圖）的傳統(tǒng)巴斯塔克升級版！看著像個撻吧？其實它是個布里歐修哦~而且很小3b8g?今日配方下載提取碼每天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。百香果柳橙朗姆巴斯塔克PASSION ORANGE AND RUM BOSTOCKBy Josep Maria Ribé配方量：25個法式布里歐修【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%】……鹽 120克【 5.14%】……細砂糖 500克【21.41%】……黃油（冷藏，切?。┎襟E：1、將黃油和酵母之外的全部材料放入攪拌缸中攪拌。2、10分鐘左右，將酵母加入攪拌完全混入均勻，加入冷藏切丁黃油。3、面團攪拌完成后，室溫松弛醒發(fā)90分鐘。4、然后放入冰箱冷藏24小時進行第二次發(fā)酵。然后將面團切分整形成300克/個的球形面團。5、放入直徑8cm，高度12cm的不銹鋼模具中（模具內(nèi)襯烘焙油紙），放入溫度28℃、濕度90%的醒發(fā)室，約60-90分鐘。6、以190-200℃烘烤35-40分鐘（需確保布里歐內(nèi)部溫度達到90-95℃之間）。7、冷卻后脫模，室溫靜置。然后裁切為2cm厚度，室溫靜置待用。百香果朗姆柳橙糖漿【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、將水、砂糖、封面和橙皮屑混合煮沸。2、加入涼的百香果果茸和朗姆酒拌勻。3、靜置待用。香草卡仕達【1446克】800克【55.33%】……牛奶200克【13.83%】……35%淡奶油200克【13.83%】……細砂糖 2克【 0.14%】……鹽160克【11.07%】……蛋黃 80克【 5.53%】……玉米淀粉 4克【 0.28%】……香草籽/醬步驟：1、將玉米淀粉融入一小部分的牛奶中，然后加入蛋黃中拌勻。2、將剩余的牛奶與鹽、淡奶油、細砂糖和剖開刮籽的香草莢一起放入厚底平底鍋中煮沸。3、沖入到“步驟1”的牛奶蛋黃中拌勻后過濾。4、再次回煮到85℃。5、冷藏待用。榛子奶油餡【1659克】375克【22.60%】……新鮮的黃油（室溫軟化）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%】……香草卡仕達（配方↑） 4克【 0.24%】……橙皮屑步驟：1、將糖粉、杏仁粉、榛子粉和淀粉混合用料理機混合攪拌成均勻細膩的粉狀。2、將軟化的黃油與橙皮屑以及“步驟1”的混合粉類放入攪拌機中攪拌。3、分次將室溫的全蛋液加入，期間保持不間斷的攪拌。4、再將冷藏的“香草卡仕達”加入，用膠刮刀攪拌均勻。5、裝入裱花袋，每個模具（模具直徑6厘米）內(nèi)擠入16克，使之均勻布滿模具底部，冷凍待用。百香果奶油（裝飾用）【890克】600克【67.42%】……百香果果茸225克【25.28%】……糖漿（水糖比例1:1） 65 克【 7.30%】……凍干變性淀粉步驟：1、將果茸和糖漿拌勻，加入變性淀粉(Gelcrem Cold modified starch)，用手持均質(zhì)機攪拌乳化至細膩濃稠的均勻奶油狀。2、裝入裱花袋內(nèi)用“圣安娜花嘴”在硅膠烤墊上擠相互保持間距的長條形，冷凍。3、完全凍結(jié)后，裁切為3.5厘米的小長條，繼續(xù)冷凍待用。榛子酥脆粒（裝飾用）【1002克】180克【17.96%】……黃油（冷藏，切丁）250克【24.95%】……細砂糖250克【24.95%】……烤熟的榛子粉250克【24.95%】……面粉 70克【 6.99%】……榛子醬 2克【 0.20%】……鹽步驟：1、將冷藏切丁黃油、細砂糖、面粉、榛子粉和鹽放入攪拌缸中，用扁槳混合攪打。2、充分攪拌均勻后，將榛子醬加入攪拌混合均勻。3、冷凍幾小時后，將面團放入絞肉機中擠壓到烤盤中。4、撒在烤盤上，入烤箱以170℃烘烤約25分鐘左右。5、出爐冷卻后，放入密封容器中待用。組裝&裝飾適量……焦糖榛子制作：1、將“法式布里歐”裁切為直徑8厘米、厚度2厘米的片狀，放入直徑8厘米的圓環(huán)形無底模具內(nèi)，放在鋪有網(wǎng)架的深烤盤上。2、將“百香果朗姆柳橙糖漿”加熱至60℃，倒在“步驟1”的“法式布里歐”上，浸泡幾分鐘。3、然后將糖漿移除，讓模具內(nèi)的“法式布里歐”在網(wǎng)架上靜置滴掉多余的糖漿，冷凍（注意不要脫模）。4、將冷凍的“法式布里歐”（注意不要脫模）放在烤盤上的硅膠烤墊上，將冷凍脫模的“榛子奶油餡”放在模具內(nèi)的冷凍的“法式布里歐”表面正中心位置，入烤箱以190℃烘烤約15分鐘，出爐后立即脫模。5、冷卻后，頂部裝飾3小段冷凍的“百香果奶油”、幾個“榛子酥脆?！焙蛶讉€切半的“焦糖榛子”。6、最后，表面撒少量糖粉，裝盒。喜歡原汁原味繼續(xù)CHEF的英文版3b8g?今日配方下載提取碼每天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。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 P?TISSIèRE800g 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.表走開，看彩蛋哦~—▼傳送門 · 戳下圖·有配方▼—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！點擊閱讀原文，傳送至下載鏈接（百度云盤）轉(zhuǎn)載請標注：轉(zhuǎn)自微信公眾號：世界烘焙配方戳一下在看嘛~你又不會懷孕！ 預(yù)覽時標簽不可點