【分享】法式西点

达克瓦丝底

蛋清..................150g
糖....................80g
杏仁粉................100g
糖....................80g
低粉..................40g


热情内陷

鸡蛋..................50g
蛋黄..................40g
糖................25g
芒果果茸..................20g
鱼胶..................7.5g
黄油..................15g
椰子果茸..................10g
热情果果茸..................20g

1.将3种果蓉混合融开不断搅拌
2.加入鸡蛋和蛋黄搅拌
3.最后加入黄油和鱼胶拌匀(制作中需隔热水搅拌)

巧克力甘纳许

嘉利宝53.8%黑巧克力................200g
淡奶油..................200g

1.淡奶油煮至80度，冲入巧克力中拌匀

焦糖巧克力慕斯

淡奶油..................100g
糖..................100g
盐................2g
鱼胶..................10g
柠檬汁..................0.5g
嘉利宝53.8%黑巧克力...........100g
淡奶油..................400g

1.400g淡奶油打发
2.将糖，盐，柠檬汁煮至焦糖色加入以加热的淡奶油冷却
3.将打发淡奶油和焦糖料，融化的巧克力鱼胶拌匀

焦糖巧克力淋面

糖..................100g
葡糖糖..................13g
嘉利宝53.8%黑巧克力............110g
淡奶油..................150g
牛奶..................150g
鱼胶...........10g

1.糖和葡萄糖煮至焦糖色加入以加热的淡奶油和牛奶，最后加入融化的巧克力和鱼胶
2.等待冷却就可淋面

杏仁饼底

黄油..................150g
糖..................200g
鸡蛋............1个
杏仁粉...............