你甜点柜里的提拉米苏有伴儿了！（内附配方）（gem hit）

又是Kirsten Tibballs的完美创作，虽然下边的配方小编写了一大堆，看似很麻烦的样子，实际上是很简单的，仅由三个小配方组成而已——咖啡果冻、巧克力酥脆粒和马氏卡邦尼奶油。所以会很容易搞定，味道会比提拉米苏更浓郁哦

Kirsten Tibballs（上图）

做了十几年的提拉米苏，终于可以搞搞新意思了

巧克力酥脆粒

配方

125克片状黄油（可颂黄油）

125克红糖（黄砂糖）

112克普通面粉（中筋面粉）

125克粗杏仁粉

2克海盐

13克 22-24%可可粉（Callebaut Dutch-process cocoa powder 22-24%）

工具

# 桌上搅拌机

# 保鲜膜（或塑料膜）

# 冷却晾晒网

# Silpain烤垫 (半张)

# 网孔不沾浅盘（半张）

# 密封容器

制作

1、黄油和红糖放入装有扁桨（paddle attachment）的搅拌缸中，搅打至看不见块状黄油，搅拌过程中适当用胶刮刀刮下缸壁上粘连的混合物。加入面粉、粗杏仁粉、盐和可可粉，持续搅拌至其刚刚呈面团状。取出面团整理成平齐的扁正方形，保鲜膜或塑料膜密封冷藏30分钟。

2、当面团冷却定型后，把它放在晾晒网上，压下使面团从网孔中漏下一部分至呈接近正方形时，用刀切下，然后重复在，直至全部都压漏呈小方块状。放在铺垫了网孔不沾垫的烤盘上，以165℃烘烤8-10分钟，冷却后密封保存。

咖啡果冻

配方

200克意式浓缩咖啡液

180克细砂糖

8克吉利丁片（gold）

20克百利甜酒（非必须）

工具

# 胶刮刀

# 过滤器

# 6个大肚玻璃杯

# Silikomart Micro Gem 5 硅胶模具

制作

1、将1/3的意式浓缩咖啡（液体）和砂糖放在平底锅中，小火加热煮至糖完全融化——但是不要煮沸。同时，把吉利丁片放入冰水中开始浸泡使之软化。糖融化后，放入泡软的吉利丁片拌融后，倒入剩余的浓缩咖啡液中拌匀，加入利口酒拌匀（非必须）。每个玻璃杯中倒入40克，剩余的倒入另外的方形硅胶模具中储存。

2、把玻璃杯放入冷藏60分钟使果冻凝结。方形硅胶模具中的果冻则放入冷冻90分钟（或速冻柜10分钟），脱模冷藏待用。

巧克力卷装饰

配方

300克 33.6%牛奶巧克力（Callebaut 823NV milk couverture 33.6%）

工具

#大号巧克力铲刀

#大号金属刮刀

制作

1、牛奶巧克力调温后倒在大理石操作台上一小部分，用抹刀来回涂抹至凝固可操作状态，巧克力铲刀铲成卷状。

2、重复操作直至获得足够的巧克力卷。

马斯卡布尼奶油

配方

320克淡奶油（乳脂含量35%）

240克砂糖

80克水

128克蛋黄

15克柠檬汁】

480克马斯卡布尼乳酪

工具

#桌上搅拌机

#温度计

#胶刮刀

#裱花袋

#直径1.6厘米圆形花嘴

制作

1、马斯卡布尼乳酪由冷藏取出，置于室温30分钟。在桌上搅拌机中用球桨（whisk attachment）中度打发——不要打发过度——冷藏待用。砂糖和水煮至118℃，蛋黄在装有球桨（whisk attachment）的桌上搅拌器内，当糖浆温度达到118℃时，倒入并持续搅拌（注意不要烫熟）至其稍冷却——即“炸弹蛋糊”。

2、把柠檬汁加入到马斯卡布尼乳酪中用胶刮刀拌匀，加入少量的炸弹蛋糊用胶刮刀继续拌匀，再把剩余的全部炸弹蛋糊加入搅拌至完全混合均匀。加入冷藏的中度打发的淡奶油，胶刮刀拌匀。装入装有1.6直径花嘴的裱花袋内，取出冷藏的玻璃杯，在每个玻璃杯果冻上挤100克奶油，在奶油上撒放40克巧克力酥脆粒（玻璃杯的边缘部分要能看到酥脆粒），然后再在巧克力酥脆粒上挤50克马斯卡布尼奶油。

装饰完成

配方

22-24%可可粉（Callebaut Dutch-process cocoa powder 22-24% ）

制作

马斯卡布尼奶油上点缀摆放几块冷藏切丁的咖啡果冻、不规则的插入巧克力卷，撒可可粉，完成。

OMG~下边有原文配方，GO！

Chocolate crumble

ingredients

125g fragmented butter (croissant butter)

125g brown sugar

112g plain (all purpose) flour

125g almond meal

2g sea salt

13g Callebaut Dutch-process cocoa powder 22-24%

Equipment

# stand mixer

# plastic wrap

# cake cooling rack

# Silpain mat (half)

# perforated half size baking tray

# airtight container

Method

Place the butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix until there are no lumps of butter, regularly scraping down the sides of the bowl with a spatula between mixing. Add the flour, almond meal, salt and cocoa powder and continue mixing until it just comes together as a dough. Remove the dough from the mixer and press into a neat, flat square. Cover with plastic wrap and keep in the fridge for 30 minutes.
When the dough has firmed up, remove from the fridge. Cut the dough in half and press one half of it through the cooling rack. When it is approximately halfway through the rack, cut the bottom of the dough to create individual squares of crumble. Repeat with the remaining dough. Place the pieces of crumble onto a perforated tray lined with a Silpain mat. Bake at 165˚C for approximately 8-10minutes. Allow to cool then place in an airtight container.

#Substitute

125g unsalted butter (for) 125g fragmented butter (croissant butter)

Coffee jelly

ingredients

200g espresso

180g caster sugar

8g gold gelatine sheets

20g Baileys liqueur (optional)

Emuipment

# spatula

# depositor

# 6 glasses

# Silikomart Micro Gem 5 Silicon Mould

Method

Place one third of the espresso and sugar in a saucepan. Heat until the sugar has dissolved, without boiling. Meanwhile soak the gelatine sheets in a bowl of cold water. Turn off the heat when the sugar has dissolved and add the pre-soaked gelatine sheets. Stir the mixture to allow the gelatine to melt completely. Pour the mixture into the remaining espresso and add in the liqueur if you are using it. Mix well to combine. While the jelly mixture is still warm, transfer it to a depositor and place 40g of the mixture into each glass. Deposit the remainder into a small individual square silicon mould.
Place the glasses in the fridge for 1 hour to allow the jelly to set. Keep the silicon mould in the freezer for 90 minutes or 10 minutes in a blast freezer. When the squares of jelly in the silicon mould are completely frozen, demould them and keep in the fridge or freezer before assembly.

Chocolate shavings

ingredients

300g Callebaut 823NV milk couverture 33.6%

Equipment

# large angled palette knife

# lagre metal scraper

Method

Temper the milk chocolate ( see our online video for instructions). Place a small amout of the tempered milk chocolate directly onto a stone surface. Over crystallise the chocolate by angling a palette knife back and forth until the chocolate starts to resist. Use a scraper to press into the chocolate and create chocolate curls, starting from the front and working your way back.
Repeat the method until you have enough shavings for 6 verrines.

Mascarpone cream

ingredients

320g cream, 35% fat

240g caster sugar

80g water

128g egg yolks

15g lemon juice

480g mascarpone

Equipment

# stand mixer

# digital thermometer

# spatula

# disposable piping bag

# 16mm round piping nozzle

Method

Remove the mascarpone from the fridge and allow to cool down at room temperature for 30 minutes. Semi-whip the cream in the bowl of a stand mixer fitted with a whisk attachment until it has some body, but do not overwhip. Set aside in the fridge until required. Boil the sugar and water in a saucepan to 118˚C. In the meantime, whisk the egg yolks in the bowl of a stand mixer fitted with a whisk attachment. When the sugar syrup reaches 118˚C, pour it into the egg yolks, ensuring it doesn’t hit the whisk. Continue whisking until it cools down slightly. This is what we call a ‘Pate a bombe’.
Mix the lemon juice into the mascarpone using a spatula. Add a small amount of the Pate a bombe into the mascarpone cream and combine with a spatula. Add the remaining Pate a bombe and mix well with a whisk. Once the mixture is fully incorporated, gently fold in the semiwhipped cream with a spatula. Place some of the mascarpone cream into a disposable piping bag fitted with a 16mm round nozzle. Remove the glasses from the fridge and pipe a layer, approximately 100g, of mascarpone cream on top of the espresso jelly that is already set. Place approximately 40g of the chocolate crumble on top of the cream, starting from the edge of the glass and working your way in. This allows you to see the layer of crumble. Pipe an additional 50g of cream on top of the chocolate crumble.

Finishing

ingredients

q.s Callebaut Dutch-process cocoa powder 22-24%

Equipment

# sieve

Method

Mix the lemon juice into the mascarpone using a spatula. Add a small amount of the Pate a bombe into the mascarpone cream and combine with a spatula. Add the remaining Pate a bombe and mix well with a whisk. Once the mixture is fully incorporated, gently fold in the semiwhipped cream with a spatula. Place some of the mascarpone cream into a disposable piping bag fitted with a 16mm round nozzle.
Remove the glasses from the fridge and pipe a layer, approximately 100g, of mascarpone cream on top of the espresso jelly that is already set. Place approximately 40g of the chocolate crumble on top of the cream, starting from the edge of the glass and working your way in. This allows you to see the layer of crumble. Pipe an additional 50g of cream on top of the chocolate crumble.