Mousse ncuav mog qab zib "Peb Chocolates": daim ntawv qhia

2024 Tus sau: Isabella Gilson | [email protected]. Kawg hloov kho: 2023-12-17 03:27

Txhua yam zoo tag nrho hauv cov khoom qab zib no: ib qho txawv txav nrog plaub txheej, thiab kev ntxhib los mos, thiab ib qho zoo nkauj creamy chocolate saj, reminiscent ntawm melted ice cream. Tsis muaj leej twg tuaj yeem tsis lees paub qhov kev noj qab haus huv no - qhov no tsis yog lub ncuav mog qab zib xwb, tab sis kev txaus siab tiag tiag. Tsis muaj qhov tsis ntseeg tias cov qhua yuav zoo siab rau nws. Daim duab thiab daim ntawv qhia rau Peb Chocolates mousse ncuav mog qab zib tau nthuav tawm hauv peb tsab xov xwm. Thaum xub thawj siab ib muag, tej zaum nws yuav zoo li hais tias nws yog heev nyuaj rau ua. Tab sis cov lus qhia ib kauj ruam dhau los yuav pab ua kom paub cov txheej txheem ua noj txawm tias rau tus pib.

Khoom qab zib Keeb Kwm Keeb Kwm

Peb Chocolates mousse ncuav mog qab zib (daim duab) tshuav nws cov tsos hauv lub ntiaj teb ntawm kev kos duab kos duab rau Fabkis tus kws kos duab hu ua Henri Toulouse-Lautrec. Nws yog nws thawj zaug hais kom muab cov qhob noom xim kasfes, ntaus qe dawb thiab yolks ua ke. Cov khoom qab zib npaj ua li no tau pib ua cim hu ua chocolate mayonnaise. Tab sis qhov no delicacy nkag mus rau keeb kwm ntawm confectionery kos duab li mousse. Los ntawm Fabkis lo lus no yog txhais ua"ua npuas ncauj". Yog li, thawj mousse tau tsim nyob rau hauv 1897.

Raws li "Peb Chocolates" ncuav mog qab zib nyob rau hauv daim ntawv uas txhua leej txhua tus tau siv los pom nws, nws yog thawj zaug ua thaum kawg ntawm lub xyoo pua 20th. Nws yog tom qab ntawd cov khoom noj khoom haus tau kawm yuav ua li cas los ua ke ntau hom mousses rau hauv ib yam khoom. Niaj hnub no, lub ncuav mog qab zib mousse, hauv kev npaj uas siv ntau hom chocolate, tshwj xeeb tshaj yog nrov nrog lovers ntawm khoom qab zib. Xws li cov khoom qab zib tuaj yeem npaj tau txhua lub sijhawm ntawm lub xyoo, piv txwv li, lub caij ntuj sov nws tuaj yeem yog lwm txoj hauv kev zoo rau ice cream.

YHow to make Three Chocolate Mousse Cake

Cov khoom qab zib txawv txawv no yog nplua nuj chocolatey. Thiab yog tias koj disassemble tus txheej txheem ua noj ib kauj ruam, nws yuav paub meej tias yog vim li cas. Yog li, ib daim ntawv qhia ib ntus rau peb Chocolates mousse ncuav mog qab zib:

1. Lub ncuav mog qab zib yog ua los ntawm cov qhob noom xim kasfes zoo kawg nkaus nrog lub kas fes qab ntxiag. Thaum kneading lub khob noom cookie, nws raug nquahu kom siv alkalized cocoa rau nws, ces cov xim ntawm lub ncuav mog qab zib yuav tig tawm kom saturated, yuav luag dub.
2. Thaum lub ncuav rau lub ncuav mog qab zib txias, nws yog lub sij hawm los pib npaj cov lus Askiv cream nrog lub cim lub npe "Angles". Nws yuav xav tau cov gelatin zoo, qe qe, mis nyuj thiab qab zib.
3. Ntxiv rau Angleise cream, koj yuav xav tau nplawm nplaum los ua mousse. Nws yog ua tsaug rau lawv tias cov khoom qab zib yuav muaj ib qho kev ntxhib los mos zoo li ua npuas ncauj.
4. Ntxiv mus, tag nrho peb lub mousses rau lub ncuav mog qab zib dawb, mis nyuj thiab tsaus chocolate tau npaj ua ntu zus. Yog li ntawd cov khaubncaws sab nraud povtseg tsis sib tov nrog ib leeg, lawv yuav tsum tau muab tso rau hauvdaim ntawv nyob rau hauv tig. Tsuas yog tom qab thawj txheej khov rau hauv lub tub yees, koj tuaj yeem tso qhov thib ob rau saum nws, thiab tom qab ntawd qhov thib peb.
5. theem kawg ntawm kev ua noj yog kho lub ncuav mog qab zib. Hauv daim ntawv qhia qhia, daim iav glaze yog siv rau qhov no. Ntxiv mus, lwm yam kev xaiv rau dai lub ncuav mog qab zib yuav tham hauv qab no.

Cov khoom xyaw thiab khoom siv

Ib yam khoom siv yog siv rau txhua theem ntawm kev ua noj. Txhawm rau ci biscuit, koj yuav xav tau cov khoom xyaw hauv qab no:

• hmoov - 190 g;
• cocoa hmoov - 45g;
• qe - 1 pc.;
• qab zib - 200 g;
• mis - 75 ml;
• zaub roj - 75 ml;
• ci hmoov - 5 g;
• soda - ¼ tsp;
• Vanilla qab zib - 10 g;
• boiling dej - 200 ml;
• kas fes instant - 20g

Txhawm rau npaj Angleise cream, koj yuav tsum npaj cov khoom hauv qab no:

• yolk - 3 pcs;
• qab zib - 150 g;
• mis nyuj - 240 ml;
• gelatin hmoov - 24g;
• dej (rau soaking gelatin) - 150 ml.

txheej mousse yog npaj los ntawm cov khoom xyaw hauv qab no:

• cream 33% - 600 ml;
• dawb chocolate - 100 g;
• mis nyuj chocolate - 100 g;
• dark chocolate - 100g

Rau daim iav glaze koj yuav xav tau:

• cream 33% - 105 ml;
• qab zib - 160 g;
• dej - 125 ml;
• cocoa hmoov - 50g;
• gelatin ntawv - 8g

Cov txheej txheem ua noj yuav siv cov hauv qab noCov khoom muag:

• cais pwm nrog txoj kab uas hla ntawm 18 cm thiab 22-24 cm;
• acetate film;
• zaub qhwv;
• mixer.

Tsis tas li ntawd, koj yuav tsum tau npaj lub tais ntawm ntau qhov sib txawv rau kneading mov paj, ua mousses thiab soaking gelatin.

YChocolate daim txhuam cev

Daim Ntawv Qhia Peb Chocolates mousse ncuav mog qab zib teev cov khoom xyaw ua rau lub ncuav mog qab zib. Yuav kom tau txais lub ncuav mog qab zib me me, nws raug nquahu kom halve tus naj npawb ntawm cov khoom. Tab sis koj tuaj yeem ci biscuit loj, thiab ua cov ncuav qab zib los ntawm cov khoom seem lossis tsuas yog noj nrog tshuaj yej. Thiab txawm hais tias lub rooj sib txoos ntawm lub ncuav mog qab zib yuav ua rau hauv lub nplhaib nrog txoj kab uas hla ntawm 18 cm, biscuit yuav tsum tau ci rau hauv daim ntawv loj dua. Tom qab ntawd lub ncuav mog qab zib tuaj yeem txiav tawm, thiab nws cov npoo yuav tig mus ua ib yam.

Ib kauj ruam, txheej txheem ntawm kev ua biscuit zoo li no:

1. Preheat qhov cub kom 180 °. Npog hauv qab ntawm lub tais ci nrog ntawv parchment.
2. Muab tag nrho cov khoom xyaw qhuav ua ke: hmoov, dej qab zib, ci hmoov thiab cocoa.
3. Ncuav cov roj zaub rau hauv lub tais sib tov thiab ncuav qab zib. Sib tov cov khoom xyaw kom txog thaum tus.
4. Insert 1 qe loj.
5. Ntxiv ib feem peb ntawm cov khoom xyaw qhuav rau cov butter sib tov. Shuffle.
6. Pour hauv mis.
7. Ntxiv rau lwm qhov peb ntawm cov khoom qhuav thiab sib tov dua.
8. Dissolve kas fes hauv 200 ml ntawm boiling dej. Ncuav rau hauv lub batter.
9. Qhia cov hmoov nplej uas tseem tshuav. Sib tov lub khob noom cookie rau lub sijhawm kawg thiab ncuav rau hauvform.
10. Ci biscuit rau 45 feeb. Npaj los kuaj nrog tus pas txhuam hniav.

Txias lub ncuav mog qab zib tiav hauv daim ntawv me me, ces muab tso rau ntawm lub khib nyiab. Thaum nws tau txias tag, qhwv nws nrog zaj duab xis thiab tso rau hauv tub yees rau 6 teev. Tom qab ntawd, siv cov pwm nrog txoj kab uas hla ntawm 18 cm, txiav tawm lub ncuav mog qab zib 2 cm siab, muab tso rau hauv qab ntawm tib lub pwm, thiab kab rau sab phab ntsa nrog acetate zaj duab xis.

English cream cake

Crème "Angleise" yog ib qho tseem ceeb ntawm chocolate mousse. Yuav tsum npaj li no:

1. So gelatine hauv dej txias yam tsawg 30 feeb.
2. Ncuav mis rau hauv saucepan thiab coj mus rau boil (kom txog thaum thawj npuas tshwm rau saum npoo).
3. Nyob rau hauv ib lub tais nyias, grind qe yolks zoo nrog qab zib.
4. stirring tas li nrog ib tug whisk, ncuav mis nyuj kub rau hauv lub qe loj.
5. Ncuav cov khoom sib tov rov qab rau hauv lub lauj kaub thiab muab tso rau ntawm qhov cub.
6. Cua cov nplaum nplaum tas li stirring kom txog thaum kub hauv 85 ° (los yog kom txog thaum tib lub npuas tshwm sim). Thaum nws npaj txhij, ncuav nws mus rau hauv lub tais huv si thiab qhuav (nws yuav tsum xub ntsuas qhov khoob ntawm qhov ntsuas).
7. Cua cov gelatin hauv dej da dej lossis hauv microwave kom txog thaum nws dhau los ua kua. Ncuav nws mus rau hauv lub cream kub thiab do.
8. Tam sim no koj yuav tsum ntsuas lub thawv nrog cov qab zib thiab rho tawm qhov hnyav ntawm lub tais los ntawm qhov txiaj ntsig. Faib qhov sib txawv los ntawm peb (tus naj npawb ntawm txheej).
9. Qhia cov qhob noom xim kasfes tsaus rau hauv qhov thib peb ntawm cov nplaum tseem kub (100G). Do nws nrog silicone spatula kom cov qhob noom xim kasfes melts thiab pawg ua homogeneous.

Tua cov lus Askiv cov nplaum nyob hauv chav sov rau lub sijhawm ntawm kev npaj lub ncuav mog qab zib kom cov gelatin tsis khov.

Rau nws qhov kev npaj koj yuav xav tau txias thiab hnyav cream, lub zog sib tov thiab lub thawv ntawm qhov loj me. Whisks thiab tais diav rau nplawm yuav tsum tau txias. Npog lub qab zib ua ntej ntawm qis ceev, maj mam nce qhov ceev. Sai li qhov muag peaks tshwm rau saum npoo, lub tov khoom tuaj yeem muab tua. Rau mousse, qhov no yuav txaus.

Raws li Peb Chocolates mousse ncuav mog qab zib daim ntawv qhia, whipped cream yuav tsum muab faib ua peb ntu, zoo li lus Askiv cream. Thaum thawj lub ncuav mog qab zib txias, lawv yuav tsum muab tso rau hauv lub tub yees, thiab 20 feeb ua ntej siv tom ntej, coj tawm ntawm lub tub yees dua.

Kev sib sau ntawm cov ncuav mog qab zib

Chocolate ncuav mog qab zib, English cream nrog tsaus chocolate yaj nyob rau hauv nws thiab whipped cream yuav tsum tau npaj los ntawm theem no.

Peb Chocolates mousse ncuav mog qab zib yog sib sau ua ke raws li hauv qab no:

1. Cream "Angleise" nrog tsaus qhob noom xim kasfes sib tov nrog ib feem peb ntawm cov whipped cream thiab maj mam sib tov nrog spatula.
2. Nyob rau hauv ib daim ntawv detachable, ncaj qha rau ntawm lub ncuav mog qab zib chocolate sponge, muab lub resulting loj thiab du rau saum.
3. Xa cov pwm mus rau lub freezer rau 1 teev.
4. Lub sijhawm nonpaj mousse rau txheej thib ob. Ua li no, yaj cov mis nyuj chocolate hauv dej da dej thiab muab nws nrog ib nrab ntawm cov lus Askiv qab zib, thiab tom qab ntawd nrog whipped cream. Muab lub resulting loj rau ntawm ib tug khov txheej thiab xa cov pwm rov qab mus rau lub freezer rau 60 feeb.
5. Npaj thiab khov dawb chocolate mousse tib txoj kev.

Yuav ua li cas decorate peb Chocolates mousse ncuav mog qab zib?

Muaj ntau txoj hauv kev los kho cov khoom tiav:

1. Txiav cov qhob noom xim kasfes tsaus rau hauv cov shavings thiab nphoo nws hla lub txheej dawb chocolate mousse.
2. Yog tsis tshem cov khoom ntawm cov pwm, ua tib zoo nphoo nws rau saum nrog cocoa hmoov. Tom qab ntawd, disassemble daim ntawv detachable. Yog li ntawd, ob sab ntawm lub ncuav mog qab zib yuav nyob twj ywm " striped", thiab sab saum toj yuav dhau los ua xim chocolate zoo nkauj.
3. Pour Peb Chocolates mousse ncuav mog qab zib nrog daim iav glaze. Nws yuav nteg tau zoo kawg nkaus rau ntawm cov mousse khov, vim tias qhov saum npoo yuav tig tawm txawm thiab du.

Npaj ib kauj ruam ntawm daim iav glaze

Qhov no yog qhov ua tiav rau Daim Ntawv Qhia Peb Chocolates mousse ncuav mog qab zib. Qhov zoo tshaj plaws icing rau cov khoom qab zib no yog npaj raws li hauv qab no:

1. Soak daim ntawv gelatin hauv dej txias heev.
2. Ncuav dej thiab qab zib rau hauv saucepan, ntxiv qab zib thiab cocoa. Muab tso rau hauv nruab nrab kub.
3. Nqa cov khoom loj hauv saucepan kom npau, ces txo qhov kub kom tsawg. Noj cov icing rau 10 feeb, kom txog thaum nws uatuab.
4. Nyem cov gelatin hauv koj txhais tes thiab ntxiv rau icing. Do thiab tos kom txog thaum nws yaj.
5. Strain the icing through a fine sieve.
6. Chill rau 35-37 °, npog nrog zaj duab xis nyob ze rau saum npoo.
7. Tshem tawm cov ncuav mog qab zib khov ntawm pwm thiab muab tso rau ntawm cov hlua hlau. Drizzle nws nrog frosting.

ua noj secrets thiab cov lus pom zoo

Muaj qee qhov nuances hauv Peb Chocolates mousse ncuav mog qab zib daim ntawv qhia:

1. Yuav kom cov txheej mousse txav tau yooj yim tawm ntawm phab ntsa ntawm cov pwm, lawv yuav tsum tau npog nrog cov yeeb yaj kiab acetate. Tab sis txij li thaum koj tsis tuaj yeem yuav hauv txhua lub nroog, es tsis txhob ua yeeb yaj kiab, qee tus niam tsev tau siv los siv cov ntaub ntawv ceev xwm ceev, stapled rau saum.
2. Thaum ntxiv qab zib rau hauv lus Askiv cream, nws yog ib qho tseem ceeb uas cov khoom xyaw nyob rau tib qhov kub thiab txias. Yog lub qab zib kub thiab lub qab zib txias heev, nws yuav curdle.
3. Yog tias daim ntawv gelatin siv rau hauv kev npaj ntawm Angles cream, ces nws tsis tas yuav tsum tau preheated hauv lub microwave. Nws diverges zoo kawg nkaus nyob rau hauv ib puag ncig kub yam tsis muaj ntxiv manipulations.