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  2. Ruby Cabosse Praline - Rosé Champagne

牛奶巧克力蛋奶冻

制作可口的奶油泡芙、甜甜的杯子蛋糕或者巧克力泡芙的关键是什么呢?肯定是馅料。这份配方可以让您制作出口感浓郁的牛奶巧克力西点奶油(又叫做法式奶油),让您的西点、蛋糕和果馅饼变成人气甜点。成品牛奶巧克力味道突出,兼具奶油和焦糖的味道。要用哪种巧克力呢?可以尝试使用Finest Belgian Milk Chocolate或者单一原产地巧克力,看看您最喜欢哪种西点奶油口味。比如使用n° 823配方的话,西点会带有浓郁的可可和焦糖味道。我们推荐使用三滴水标准流动性(????????????),这样才能获得完美的成品。

配方

Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -
  1. 牛奶巧克力蛋奶冻

牛奶巧克力蛋奶冻

配料 配料
  • 77g
    砂糖
  • 109g
    蛋黄

乳化。

  • 23g
    玉米淀粉

混合。

  • 585g
    Whole milk
煮沸并用于给蛋黄混合物调温。 再次将全部食材煮沸。
  • 205g
    845
将沸腾的混合物倒入巧克力中,乳化并立即在冰箱中冷却。

Discover more recipes

牛奶巧克力蛋奶冻

牛奶巧克力蛋奶冻

牛奶巧克力蛋奶冻

牛奶巧克力蛋奶冻

牛奶巧克力蛋奶冻

牛奶巧克力蛋奶冻

牛奶巧克力蛋奶冻

牛奶巧克力蛋奶冻

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