甘纳许
180克霜重35%的脂肪颗1青柠檬皮
30克葡萄糖浆
70克鲜榨橙汁
500克白巧克力
180克室温黄油
70克甘蔗酒白酒
淡奶油和清明柠檬皮,葡萄糖和酸橙汁。
浸泡30分钟。
筛奶油,再煮。
倒入巧克力奶油拌匀。
在40℃,加入黄油和手搅拌机乳化。
最后倒入甘蔗酒,让它冷却,准备使用。
250克杏仁粉
250克糖粉
200克糖粉
200克老蛋清
50克精制糖
1克盐
2克黄色色粉
2克绿色着色
1克黄色发色为绿色马卡
过筛杏仁粉与糖霜和糖粉。
打蛋器与盐蛋清,打发至坚挺状态。
将干的配料与蛋清部分混合,加入色素混合。
混合每种颜色,直到混合物变得有光泽。
挤在在直径为4厘米的硅胶垫上,晾干20分钟。
烘烤在150℃的对流烘箱中12分钟,通风口开放。
让它冷却,中间挤甘纳许。
附原文:
The famous Rio Carnival is coming up soon (March 5th – 8th), we take the opportunity to show a recipe by Flavio Federico. He is one of the most refined and renowned chefs in Brazil and presents us these fantastic Caipirinha Macarons. Sweet Carnival!
Yield: 70 pieces
180 g heavy cream 35% fat zest from 1 lime
30 g glucose syrup
70 g freshly squeezed lime juice
500 g white chocolate
180 g unsalted butter at room temperature
70 g cacha?a liquor
Boil the cream with the zest, the glucose and the lime juice.
Allow to infuse for 30 minutes.
Sieve the cream and boil again.
Pour the cream over the chocolate and mix well.
At 40oC, add the butter and emulsify with the hand mixer.
Fold in the cacha?a and let it cool until firm and ready to use.
250 g almond flour
250 g icing sugar
200 g confectioners’ sugar
200 g aged egg whites
50 g refined sugar
1 g salt
2 g yellow coloring for the yellow macaron
2 g green coloring
1 g yellow coloring for the green macaron
Sift the almond flour with the icing sugar and the confectioners’ sugar.
Whisk the egg whites with the salt and add the refined sugar at the end to stiff the meringue.
Fold the dry ingredients into the meringue, divide in two parts and mix in the colorings.
Mix each color until the mixture becomes shiny.
On a Silpat, pipe disks with 4 centimeters in diameter and let rest for 20 minutes to form a crust.
Bake in a convection oven for 12 minutes at 150oC, vents open.
Let it cool and fill with the caipirinha ganache.
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