貝禮詩奶酒巴伐利亞 Baileys Creme Bavarois

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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 powder13g
糖粉 Icing sugar31g

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 oil40g
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 sugar90g
蛋黃 egg yolk33g
低筋麵粉 cake flour11g
栗粉 cornstarch 15g
可可粉 cocoa powder18g

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 glucose25g
砂糖 sugar145g
奶油 butter25g

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 milk95g
鮮奶油 cream 95g
砂糖 sugar19g
蛋黃 egg yolk40g
魚膠片 gelatin leaves9g
貝禮詩奶酒 baileys49g
打發鮮奶油 Whipped cream217g

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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