手機(jī)瀏覽中華飲品屆
C3D理論開創(chuàng)者Graham Mairs▼
立方體奇才Guillaume Schoppohoven▼
講真，能夠登上《so good..》西點(diǎn)雜志的chef們沒有一個(gè)是“省油的燈”，他們大多都是經(jīng)過行業(yè)和媒體多方面認(rèn)證和考量的存在，在行業(yè)內(nèi)也大多受人敬仰。今天我要介紹的這位“甜點(diǎn)女神”就是作品收錄被收錄在最新一期《so good..》#22里的Saray Ruiz。
- so good名師- 2017年 獲得Xocolata博物館“國際巧克力數(shù)字大賽”冠軍- 2012年 獲得“最佳糕點(diǎn)特別獎(jiǎng)”其實(shí)這并不是Saray的作品被收錄在《so good..》西點(diǎn)雜志里，早在第13期發(fā)刊時(shí)，她就已經(jīng)位列“so good名師榜”了。Saray是來自西班牙的甜點(diǎn)師，2014年畢業(yè)于巴塞羅那公會(huì)糕點(diǎn)學(xué)校(Barcelona Guild Pastry School, EPGB)。同年9月，她留校擔(dān)任糕點(diǎn)師，也是那年她的作品被收錄在《so good..》第13期刊中?！俺龅兰磶p峰”，可謂是對Saray最寫實(shí)的概括了；而她的好奇心和完美主義，以及對甜點(diǎn)的無限熱情和毋庸置疑的天賦則是她能夠五年內(nèi)兩度出現(xiàn)在so good名師榜的殺手锏。比如，別的chef做各種動(dòng)物造型，大多都是空心的，但Saray卻會(huì)別出心裁的在每只小動(dòng)物的肚子里填滿巧克力糖果，觀賞、美味兩不誤。/ 創(chuàng)意糖果動(dòng)物造型/▼
授課和研究新的甜點(diǎn)是Saray目前主要的工作和生活，并且她把自己的“殺手锏”也帶到了她的日常教學(xué)當(dāng)中。她最喜歡的一句話是：“I know that you can always improve and that is something that makes me want to continue, knowing that every day we can try to do it a little better.”“令我不斷前進(jìn)的動(dòng)力是：我知道自己總能自我提升，因此我們可以努力嘗試著今天比昨天更好一些?！?/em>她不但這樣說也這樣做了，在對甜點(diǎn)研究的過程中Saray總是熱衷于去發(fā)現(xiàn)蛋糕的內(nèi)部發(fā)生了什么反應(yīng)，從而來組合更多無限的創(chuàng)意。
作為兩度登上《so good..》的甜點(diǎn)師，Saray對甜點(diǎn)的熱愛和創(chuàng)作已經(jīng)上升到了追求藝術(shù)的高度。她把女性的細(xì)膩大膽的呈現(xiàn)在自己作品中，雖然每款甜點(diǎn)或者巧克力、藝術(shù)造型都不乏小女生姿態(tài)，但卻不矯揉造作。甚至有學(xué)員稱她為“刀鋒女神”，就是用來稱贊她的甜點(diǎn)創(chuàng)作手法利索、干脆到極致的風(fēng)格。該大氣的地方大氣，該柔和的地方柔和，該細(xì)致的地方細(xì)致，該粗獷的地方粗獷，這是Saray日常創(chuàng)作對自己最最基本的要求和目標(biāo)。
甜點(diǎn)要怎樣做才能夠做到顏值爆表又讓人回味無窮呢？這個(gè)要求聽起來很難，實(shí)際上做起來更難。而Saray卻獨(dú)有一套手法，可以讓自己的作品看起來非常高規(guī)格，每一款產(chǎn)品隨手一拍發(fā)出去都能立刻成為票圈最靚的酷蓋。不管是常溫糕點(diǎn)還是巧克力，不管是慕斯蛋糕還是藝術(shù)造型，她的點(diǎn)卡的都無比明確，無論配色還是造型裝飾，一切看起來都十分順暢、毫不拖泥帶水。
慢走，今天可是中秋小長假第三天，月餅我就不送了，Saray被收錄在最新一期《so good..》#22里的原版英文配方請收下。嫑擔(dān)心看不懂英文配方哈，中文配方我也已經(jīng)備好了，原版配方后會(huì)放送領(lǐng)取方式噠。 Honey Peanut and Apricot▼Peanut crumble220g butter280g brown sugar290g salted peanut powder280g cake flourCut the butter into small dice, 05 cm, and reserve in therefrigerator.Place all the dry ingredients in the bowl of a stand mixerfitted with the whisk attachment.Beat slightly to mix the ingredients and then mix in thebutter dice. Beat to a crumble texture. Transfer to thefreezer.once frozen, roll out on a parchment paper -line sheet panand bake in the oven at 150C for approximately 12 minu-tes. Stir occasionally so that it is cooked evenly. Allow tocool down.Peanut crust (tartelette)150g white couverture 25g butter25g peanut paste300g peanut crumble70g pailleté feuilletine10g pollenMelt the couverture and butter separately.In a mixing bowl, combine both melted fats and then addthe peanut paste. Mix until a homogeneous texture isobtained.Pour in all the dry ingredients and mix until perfectlyincorporated into the fats.Prepare a sheet pan with a silicone mat and a 16-cm ringon top. Start by pressing the dough down over the bottomwith the help of a spoon until perfectly even.Following this, place a 14-cm ring in the very center, addthe dough in between the sides of both rings and slightlypress with the inner ring towards the edges so the doughis smooth and even.Make sure the inner ring is loose enough so it comes offeasily when lifted after the interior has been placed.Reserve in the refrigerator.
Peanut sponge (insert)360g egg whites10g albumin160g sugar80g almond powder130g salted peanut powder60g cake flour125g sugarq.s. lemon zestStart by making a meringue, whipping the egg whitestogether with the albumin. once almost ready, add thesugar and continue to whip to firm peaks.Then pour in the dry ingredients (previously combinedand sifted together) and the lemon zest. Mix with a hand-held mixer. Spread the batter over a 60x40-cm sheet pan,lined with parchment paper, and level out.Bake in a fan-assisted oven at 190C, fan 2 and vent clo-sed, for 8 minutes.once cooled, cut with the help of a 12-cm ring. Preparean acetate strip, line the inside of the ring with it and thenplace the cut sponge.
Apricot and honeytoffee (insert)20g sugar20g honey40g whipping cream1g gelatin sheet40g apricot puréeDryermee the sugar. degaze wtheh honey andaddthe hot cream.aneomed geain he andfnaly the apricot purée.Cast 30 g over the sponge.
Apricot gelée (insert)500g apricot purée1.5g agar agar8 g gelatin sheetsIn a saucepan over the heat, place the apricot purée anaagar agar and mix. Allow to simmer for i minute. Removefrom the heat and allow to stop bubbling.Add then the gelatin sheets, previously hydrated.once it has slightly cooled down, pour into acetate ho-neycomb-shaped tubes.Reserve in the freezer.once ready, place on top of the toffee.
Peanut and honey crémeux (insert)235g milk235g whipping cream90g egg yolks 55g honey10g gelatin sheets360g roasted peanut paste 4g saltMake a crème anglaise with the milk, cream, honeyandeggyolks.Whisk in the previously bloomed gelatin sheets.Pour over the peanut paste, add the salt and emulsifv.Pipe into the insert mold, on top of the sponge, toffee andgelée.Freeze the insert.
Whipped apricot cream (exterior)125g cream 25g honey35g egg yolks 1/4u vanilla bean60g apricot purée 4g gelatin sheetsFirstly, make a crème anglaise without the purée and cookto839C. Add the gelatin sheets, previously bloomed, andwhisk into the crème anglaise to dissolve. Then pour intne apricot purée. Cover the surface with plastic wrap andreserve in 1k the refrigerator for 24 hours.Whip on medium speed. Pipe intoa 14-cm acetate linedne?c and place the insert. Freeze again and reserve untilneeded.
Peanut glaze123g whipping cream368g Mirroir neutral glaze98g hazelnut praliné282g milk couverture, 43% cocoa44g gelatin mass 86g waterCombine the water, cream and neutral gelatin and bringto a boil. Add the gelatin mass.Pour over the melted chocolate (if we are in a hurry, donot melt the chocolate so the temperature can descendrapidly).Process with a handheld blender. Add the praliné andprocess again.Before glazing, smooth out the edges of the mousse.
Peanut gianduja (décor)700g milk couverture250g peanut praliné 50% (200 g sugar + 200 g salted peanut)50g peanut pasteMelt the milk couverture and mix with the peanut pralinéand peanut paste.Temper to 25- 269C, always two degrees below the tem-pering temperature of the base couverture. Pipe into a0.5-cm bonbon frame, allow to crystallize and cut into 3consecutive sizes so as to make the head of the honeydipper.Make some tubes and stick to the previous preparation.Brush with gold powder and reserve in a bonbon case.【中文配方獲取方式】▼第 一 步點(diǎn)擊本文標(biāo)題下藍(lán)色字“伊莎莉卡烘焙網(wǎng)”
第 二 步點(diǎn)擊“進(jìn)入公眾號(hào)”（如未關(guān)注公眾號(hào)需先點(diǎn)擊“關(guān)注公眾號(hào)”后再進(jìn)行本步驟）
第 三 步對話框里回復(fù)“蜂蜜花生杏子塔”，中文配方會(huì)自動(dòng)彈出
好了，今天的分享到此結(jié)束，我知道大家看完這個(gè)妹紙的故事后，已經(jīng)和我一樣佩服到五體投地了。來來來，不要吝嗇你們對這位“刀鋒女神”的夸獎(jiǎng)之詞，或者你希望自己的甜點(diǎn)之路能走多遠(yuǎn)、你的甜點(diǎn)偶像是誰…記得留言暢所欲言啊~
過節(jié)記得給爸媽打個(gè)電話哦↓ ↓ ↓ 預(yù)覽時(shí)標(biāo)簽不可點(diǎn)
