BLUEBERRY TART

各种配方分享(颜值逼格高到爆棚)(1)

最近算是和大B哥Antonio Bachour(下图)盘上了,今天又是他的配方哈,看着逼格很高(你是不是瞬间心疼自己的蓝莓成本了),不差钱儿的话,就搞定它吧,配方很简单,颜值绝对靠谱!

各种配方分享(颜值逼格高到爆棚)(2)

各种配方分享(颜值逼格高到爆棚)(3)

蓝莓挞BLUEBERRY TART

by Antonio Bachour

各种配方分享(颜值逼格高到爆棚)(4)

配方量:15个(直径6cm)

杏仁沙布列挞壳(共计:783克)

180 克……无盐黄油(冷藏切丁)

360 克……中筋面粉

120 克……糖粉

3 克……盐

50 克……杏仁粉

70 克……全蛋

制作:

1、将黄油、面粉、盐、糖和杏仁粉放入搅拌机汇内用扁桨搅打至呈松散颗粒状,加入全蛋液继续搅拌至形成面团,注意不要过度搅拌。

2、将面团取出整理成长方形,用保鲜膜包起来冷藏至少3小时。在两张烘焙油纸之间擀压至2毫米厚度,覆盖保鲜膜冷藏待用。

3、铺入挞壳内,烘烤15~20分钟至完全烤熟,冷却。

纳姆利卡奶油(共计:993.5克)

8.5 克……吉利丁片(silver)

200 克……全脂牛奶

10 克……葡萄糖浆

400 克……38%白巧克力(融化)

375 克……稀奶油

制作:

1、将吉利丁片浸泡在冰水中,软化后挤掉多余的水分待用。

2、将全脂牛奶与葡萄糖浆混合煮沸,加入吉利丁充分拌融。

3、将融化的巧克力倒入小盆/量杯中,将热的液体冲入并充分搅拌至光滑细腻,然后用手持均质机充分搅拌乳化,再将稀奶油加入再次搅拌乳化。

4、挤入挞壳内约3/4满,放入冰箱至其完全凝结。

蓝莓果冻(共计:358克)

325 克……蓝莓果茸

25 克……转化糖浆

8 克……吉利丁片(silver)

制作:

1、将吉利丁片浸泡在冰水中,软化后挤掉多余的水分待用。

2、将果泥和转化糖浆混合煮沸,加入吉利丁搅拌至完全融化,室温冷却。

3、倒在纳姆利卡奶油上,冷藏。

组装&装饰

1、将鲜蓝莓堆摆在塔上,喷镜面果胶,点缀几片薄荷叶完成。

各种配方分享(颜值逼格高到爆棚)(5)

喜欢原汁原味的你,继续看鸟语版吧

各种配方分享(颜值逼格高到爆棚)(6)

各种配方分享(颜值逼格高到爆棚)(7)

BLUEBERRY TART

by Antonio Bachour

各种配方分享(颜值逼格高到爆棚)(8)

yields:15 (φ6cm)

ALMOND SABLÉ

180 g unsalted butter,cut in small cubes and cold

360 g all-purpose flour

120 g canfectioners' sugar

3 g salt

50 g almond flour

70 g whole eggs

Procedure:

1.In a stand mixer fitted with a paddle attachment,add butter,flour,sugar,salt and almond flour and beat until the mixture turns to powder.Add the eggs and mix just until the dough comes together,do not over beat.

2.Scrape the douth out of the bowl and gently press it into a rectangle,double-wrap the dough in a plastic wrap and refrigerate for at least 3 hours.Roll the dough between 2 pieces of parchment paper to 2 mm thickness.Cover with a plastic wrap and refrigerate until ready to use.

NAMELAKA CREAM

8.5 g silver gelatin sheets

200 g whole milk/full fat milk

10 g glucose syrup 35%

400 g white chocolate 38%,melted

375 g heavy cream/double cream

Procedure:

1.Soak gelatin in ice water until softened,squeeze out excess water and set aside.

2.In a small pot,bring the milk and glucose to a boil.Add gelatin and stir to dissolve.

3.Place chocolate into a bowl and pour the glucose mixture over it,whisking until smooth.With a hand blender,blend well to emulsify,add the cold heavy cream and blend again with the hand blender.

4.Fill 3/4 of the tart,keep in the fridge until set.

BLUEBERRY GELATIN

325 g blueberry puree

25 g invert sugar

8 g silver gelatin sheets

Procedure:

1.Soak gelatin in ice water until softened,squeeze out excess water and set aside.

2.In a pot,bring puree and invert sugar to boil,stir in gelatin to dissolve,mix well.Let the jelly to cool at room temperature.

3.Pour over the namelaka and let it set in the fridge.

ASSEMBLY

1.Decorate the tarts with fresh blueberries.

各种配方分享(颜值逼格高到爆棚)(9)

表走开,继续看,否则打,这样打...

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—▼传送门 · 戳下图 · 配方 ▼—

各种配方分享(颜值逼格高到爆棚)(12)

各种配方分享(颜值逼格高到爆棚)(13)

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