2013.6.25号晚上10点整视频直播《美国芝士蛋糕》制作，录像视频已公布_烘焙圈_论坛

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2013.6.25号晚上10点整视频直播《美国芝士蛋糕》制作，录像视频已公布[复制链接]

发表于 2013-06-25 01:46 | 收藏本帖

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各位伊粉好：    由嘉利宝巧克力旗下的CACAO BARRY品牌邀请名师 Jerome Landrieu 通过视频向全世界同步教学，欢迎大家准时收看：
   直播时间：2013年6月25号 22：00   视频内容：美国芝士蛋糕的制作   示范主厨：Jerome Landrieu                         芝加哥巧克力学院中心主任，芝加哥前10名糕点厨师之一，重新诠释美国与法国的芝士和异国情调的风味。
   视频录像：（视频直播已结束，下面是视频录像，可以一直播放哦）
 

 
<A href="http://www.yeslicake.com/thread-62907-1-1.html">中文食谱点此 </A> <IFRAME height=328 src="http://player.cdn01.rambla.be/html/rmplayer_unlicensed.html?file=vod/academy_paris_20130625_original_5.m4v&autostart=false&stretching=exactfit&user=callebaut&cdn=cdn01&provider=rtmp" width=544>
</IFRAME>
 
欢迎大家参与讨论并准时收看，非常难得的机会，提问多的师傅可以享受大比例的积分赠送哦～～

[ 本帖最后由于 2024-11-23 12:10 编辑 ]

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沙发

沙滩发表于 2013-06-25 01:56 | 只看该作者

食谱开始公布：

For approximately 12 cakes - 75 mm Diameter

TOASTED COCONUT

Ingredients	Preparation
50 g Passion Fruit Puree 65 g Sugar 130 g Desiccated Coconut	Heat Puree and sugar Add coconut Toast in the oven at 150C/302F Allow to cool and reserve

PATE SABLE

Ingredients	Preparation
180 g Butter 280 g AP Flour 55 g Almond Flour 10 g Powdered Sugar 57 g Sugar 0,5 g Salt 45 g Whole Eggs	Combine butter and flour in food processor Add remaining dry ingredients Add eggs, do not over mix Roll the dough Bake at 160C/320F for about 15 min. Chill and set aside

COCONUT CRUST

Ingredients	Preparation
444 g Pate Sable 80 g Cacao Barry Paillete Feuilletine 120 g Toasted Coconut 100 g Cacao Barry Mycryo 100%	Crumble Pate Sable and mix with Feuilletine and toasted coconut in a Kitchen Aid mixer with paddle attachment Add crystalized melted Mycryo Roll at 3 mm Cut in disc shape at 90 mm (disc weight around 20g each) Keep in Freezer

POACHED MANGO

Ingredients	Preparation
170 g Water 30 g Passion Fruit Puree 30 g Mango Puree 4 g Fresh Lemon Juice 54 g Sugar 0,5 g Vanilla beans 250 g Ripe Mango (Peeled & Cubed)	Simmer water, purees, sugar, vanilla and lemon juice Add mango and poach as needed Chill. Set aside

MANGO PASSION CONFIT

Ingredients	Preparation
250 g Mango Puree 107 g Passion Fruit puree 70 g Sugar 5 g 25 NH 95 Pectin 5 g Lime Juice	Mix purees together Add the mix of sugar pectin Boil Add lime juice then cast on top of strained, poached mango in 14 mm ½ sphere flexipan. Freeze

ZEPHYR WHITE CHOCOLATE GINGER CHEESECAKE

Ingredients

Preparation

250 g Cream Cheese
35 g Butter
30 g Fresh Ginger Juice
60 g Cream
40 g Whole Milk
45 g Yolk
11 g Potato Starch
19 g Sugar
50 g Cacao Barry Zephyr White Chocolate
62 g Egg White
50 g Sugar

Blend cream cheese and butter in Robot Coupe
Make pastry cream with the second group of ingredients. Pour over Zephyr white chocolate and blend with cream cheese and butter
Whip eggs whites and sugar
Fold everything together
Place the frozen ½ sphere of mango/passion fruit confit, on bottom of a 75mm diameter Flexipan, then pipe the white chocolate ginger cheesecake batter on top.
Bake in water bath in deck oven at 150C/300F for about 25-30 min.
Chill and Freeze

FROZEN LIME MARSHMALLOW

Ingredients	Preparation
225 g Water 3 g Lime Zest 192 g Sugar 175 g Lime Juice 35 g Ginger Juice 108 g Gelatin Mass*	Infuse lime zest with hot water Strain Add sugar and simmer Add juices and gelatin mass Chill Whip and cast in ½ sphere flexipan (70mm diameter) and freeze
*18g of Gelatin powder, 200 bloom + 90g of cold water

EXOTIC GLAZE

Ingredients	Preparation
1 k PreGel Natural Glaze 75 g Mango Puree 25 g Passion Puree	Warm and BurrMix, use at 35C/95F

ASSEMBLY

Unmold frozen cheesecake
Glaze with exotic glaze
Place on top of crust disc
Spray ½ sphere lime marshmallow with gold luster dust. Place on top of cheesecake
Enjoy!

中文食谱点此

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