By 益点烘焙

用料

• 塔皮
• 块状黄油 250g
• 蛋糕用小麦粉 500g
• 盐 5g
• 细砂糖 20g
• 全蛋液 100g
• 水 100g
• 咖啡甘纳许
• 稀奶油-乳脂含量36% 340g
• 葡萄糖浆 80g
• 纯脂牛奶巧克力-可可脂含量40% 720g
• 块状黄油 100g
• 咖啡豆 60g
• 咖啡慕斯
• 纯牛奶 275g
• 咖啡豆 50g
• 蛋黄液 80g
• 细砂糖 25g
• 吉利丁片 10g
• 稀奶油-乳脂含量35.5% 300g
• 焦糖奶油
• 稀奶油-乳脂含量35.1% 200g
• 焦糖酱 60g
• 葡萄糖浆 30g

做法步骤

1、塔皮：

2、黄油、面粉、盐和砂糖用板式搅拌头搅拌至沙砾状

3、加入鸡蛋和水继续搅拌均匀即可

4、保鲜膜包起来放入冰箱冷藏2小时。

5、冷藏好的面团用压面机压至3毫米

6、取8寸慕斯圈大小的塔圈，捏成塔状，在底部扎洞，压上豆子或大米进行烘烤

7、风炉温度170℃，烤25分钟后取出豆子，塔壳继续烘烤15分钟。

8、咖啡甘纳许：\r\n奶油和咖啡豆一起煮开，包上保鲜膜浸泡30分钟，再次加热至90度。

9、牛奶巧克力放入微波炉稍微加热融化，然后把稀奶油过滤到巧克力里面，加入黄油搅拌均匀即可使用。

10、

11、巧克力甘纳许倒入塔壳底部，每个600克左右，铺平，冷藏待用。

12、咖啡慕斯：\r\n牛奶和咖啡豆煮开，一起包上保鲜膜浸泡30分钟继续煮开

13、过滤到蛋黄和砂糖中搅拌均匀

14、煮至84度使蛋黄成熟

15、冷却至60度后，加入冷水泡软的吉利丁，搅拌均匀

16、冷却至30度后，把淡奶油打至6分发，拌入其中

17、倒入塔壳中，每个320克左右。铺平冷冻待用。

18、焦糖奶油：\r\n1.把所有原料打发铺在慕斯上面，1个8寸慕斯上铺130克左右，用小抹刀轻拍出不规则纹路，平均切成8份即可。

19、

20、

做菜好吃都有技巧，我的每道菜都有小妙招，大家搜索“豆果”可以直接查看我的菜谱！

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