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Monday, October 15, 2018

Chocolate Mille Crepe 巧克力法式千层蛋糕





巧克力卡式达鲜奶油材料:

蛋黄 3
细砂糖 40 g
牛奶 300 g
可可粉 20 g
低粉 15 g
玉米粉 10 g
香草精 1/2 t
即溶咖啡粉 1/2 t
奶油 20 g
巧克力 80 g (切块)
淡奶油 120 g


做法:

蛋黄和糖拌均,筛入粉类拌均,分次加入牛奶拌均,中火加热不断搅拌煮至小沸腾及浓稠。
熄火,过滤。加入奶油和巧克力拌均。

接着隔冰水搅拌降温至凉。最后切拌入打发淡奶油。


组合:6寸活底模

将馅料装入裱花袋,剪一小孔。修饰过后的蛋皮放入模里,挤出馅料,铺一片蛋皮,铁板轻压平,重复步骤。最后一层淋上巧克力干那许。
冷藏冰箱4-6小时,取出,脱模,切片享用。




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