70%巧克力蛋糕与%曼贾里慕斯制作工艺.pdfVIP

ManjariPetiteau

byAntonioBachour

70%ChocolateCake

150geggs

200gsugar

180gCream

160gflour

8gbakingpowder

245gmilk

175gmeltedbutter

175gGuanaja70%chocolate

procedure：

InaMixerwiththewhiskattachedcombinesugarandeggs.Oncecombinedaddthecreamfollowingwiththe

meltedbutterandchocolate.Finishaddingthesifteddryingredients.

Bake162℃for10-12minutesinasheetpanlinewithsiliconemat.

曼贾里小蛋糕

安东尼奥・巴乔尔

70%巧克力蛋糕

150克鸡蛋

200克糖

180克奶油

160克面粉

8克泡打粉

245克牛奶

175克融化的黄油

175克瓜纳哈70%巧克力

程序：

在带有搅拌器的搅拌机中将糖和鸡蛋混合。混合后加入奶油，然后加入融化的黄油和巧克力。添加过筛的

干成分。

在铺有硅胶垫的烤盘中以162°C烘烤10‑12分钟。

Letcoolandcut10x2cm.Reserveinthefridge.

64%ManjariMousse

200gmilk

105gheavycream

67geggyolks

30ginvertsugar

425g64%Manjarichocolate

437gwhippedcream

procedure：

Mixtheeggyolkswiththeinvertsugar.

Bringthemilkandcreamtoboilandpourontotheeggyolks.Cookuntil82-84°C.

Strainthecustardontothechocolate,mixingvigorouslyuntilglossyandelastic.

Letcoolto45℃.Foldwiththewhippedcream.

IvoireWhippedGanache

350gwhippingcream35%cold

115gwhippingcream35%

15ginvertsugar

15gglucose

430gIvoirewhitechocolate

procedure：

Boilthesmallerquantityofcreamwiththeinvertsugarandtheglucose,andthenmakeaganachebyemulsifying

withtheIvoirechocolate.Blendtoperfecttheemulsion.

Addthecoldcreamandblendwiththehandblender.Leavetosetovernightintherefrigeratorbeforewhipping.

ChocolateGlaze

25gsilvergelatinsheets

110gwater

50gglucose

110gdextrose

110gheavycream

25gnonfatmilkpowder

350gsugar

140gcocoapowder

240gnappageneutralglaze

proce