脆皮巧克力外層，包裹焦糖夾心餡和酒香的巴伐利亞
A Baileys Bavarois with caramel filling, Glazed with crunchy chocolate topping
(A)巧克力發泡鮮奶油 Chocolate whipped cream
材料 / ingredients
| 鮮奶油 cream | 240g |
| 可可粉 cocoa powder | 13g |
| 糖粉 Icing sugar | 31g |
步驟 / STEPS
| 1. | 混合所有材料。 Combine all ingredients. |
| 2. | 打發鮮奶油至9成發。 Whip heavy cream to stiff peaks. |
(B)酥脆巧克力淋面 Crunchy chocolate glaze
材料 / ingredients
| 黑巧克力 dark chocolate | 250g |
| 菜油 vegetable oil | 40g |
| 杏仁碎 Crushed Almond (TOASTED) | 50g |
步驟 / STEPS
| 1. | 巧克力調溫: 將黑巧克力加熱至55°C，然後降溫至32°C。 Chocolate Tempering: Melt dark chocolate to 55°C, then cool it down to 32°C。 |
| 2. | 加入菜油和杏仁碎，冰箱冷藏一晚。 Add veg. oil & Crushed almond, rest glaze overnight. |
| 3. | 使用時加熱至28-30°C。 Use glaze at 28-30°C. |
(C)巧克力蛋糕 Chocolate cake
材料 / ingredients
| 蛋白 egg whites | 90g |
| 砂糖 sugar | 90g |
| 蛋黃 egg yolk | 33g |
| 低筋麵粉 cake flour | 11g |
| 栗粉 cornstarch | 15g |
| 可可粉 cocoa powder | 18g |
步驟 / STEPS
| 1. | 打發蛋白和砂糖直至出現尖峰，然後加入蛋黃，稍微攪拌均勻。 Whip egg white & sugar until stiff peak, then, add egg yolk and stir slightly. |
| 2. | 篩入低筋麵粉、栗粉和可可粉。 Sift in cake flour, cornstarch and cocoa powder. |
| 3. | 將蛋糕糊倒進烤盤上，抹平平面，放入175°C烤箱烤25分鐘。 Pour chocolate cake on baking tray, then, spread out the surface and bake at 175°C for 25mins. |
| 4. | 出爐後放涼，然後用5cm餅乾模壓出蛋糕片，備用。 Cool down chocolate cake with baking tray, after that, press out the cake discs with 5cm cookie cutter. |
(D)焦糖夾心 Soft caramel filling
材料 / ingredients
| 鮮奶油cream | 145g |
| 葡萄糖漿 glucose | 25g |
| 砂糖 sugar | 145g |
| 奶油 butter | 25g |
步驟 / STEPS
| 1. | 倒入砂糖和葡萄糖漿至鍋中，加熱至170°C或金黃色。 Pour sugar and glucose into saucepan. Caramelize sugar or until it reaches to 170°C. |
| 2. | 關火，倒入已加熱的鮮奶油，再次加熱並不停攪拌，直至焦糖完全熔化。 Off Heat,turn off the heat and immediately add the heavy cream, keep stirring until the caramel has an even texture. |
| 3. | 最後，加入奶油並攪拌均勻。 Finally, add butter & keep stirriing until its incorporated. |
(E)貝禮詩奶酒巴伐利亞 Baileys Bavarois
材料 / ingredients
| 牛奶 milk | 95g |
| 鮮奶油 cream | 95g |
| 砂糖 sugar | 19g |
| 蛋黃 egg yolk | 40g |
| 魚膠片 gelatin leaves | 9g |
| 貝禮詩奶酒 baileys | 49g |
| 打發鮮奶油 Whipped cream | 217g |
步驟 / STEPS
| 1. | 混合蛋黃和砂糖，稍微攪拌至逐漸泛白。 Combine egg yolk & sugar, whisk until they become pale yellow colour. |
| 2. | 牛奶和鮮奶油倒入鍋中，加熱至煮沸，倒進蛋黃糊內。 On the other hand, pour milk and cream into saucepan, bring it to boil, pour hot cream into egg yolk mixture. |
| 3. | 倒回鍋中，不停攪拌並用中火加熱至80°C或變得黏稠。 Pour back into saucepan, cook it on medium heat until it reaches 80°C, keep stirring. |
| 4. | 關火，加入已浸泡的魚膠片和貝禮詩奶酒，冷卻至25°C(或室溫)。 Turn off the heat, add soaked gelatin and baileys, cool down to 25°C(or room temperature). |
| 5. | 打發鮮奶油至六成發，拌入步驟4的慕斯糊中。 Whip heavy cream to soft peak, fold it into batter made from step 4. |
組合 | ASSEMBLY
| 1. | 於6cm圓柱形矽膠模內，擠入奶酒巴伐利亞慕斯(E)至1cm高。 Within 6cm Cylindrical Silicone Mold, pipe bavaoris to 1cm height. |
| 2. | 鋪上第一塊蛋糕片(C)，隨即擠上一層焦糖夾心餡(D)。 Place a piece of cake slice on top, then, fill with the soft caramel. |
| 3. | 填入慕斯至9成滿，並鋪上第二塊蛋糕片(C)，掃平表面。冰箱冷凍至少4小時。 Fill with the rest of mousse and place the other piece of cake slice, freeze at least 4 hours. |
| 4. | 脫模並置於格網上，淋上30°C的巧克力淋面(B)，靜置5-10分鐘後便可轉移至碟上。 Demold the mousses, coat them with 30°C chocolate glaze, after that, rest about 5-10mins and transfer to plate. |
| 5. | 最後擠上巧克力發泡鮮奶油(A)。 Pipe on chocolate whipped cream. |
其他食譜 | OTHER RECIPES
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