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  2. Ruby Cabosse Praline - Rosé Champagne

白巧克力香堤伊奶油

使用这份配方可以制作出自制白巧克力香堤伊奶油:气孔细密但是足够厚实,可以在盘子上保持形状,味道奶香浓郁。我们的大厨青睐使用具有标准流动性的Finest Belgian Chocolate(请检查包装上的????????????标识),为香堤伊奶油增添可口的甜甜奶香味道。

配方

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  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -
  1. 白巧克力香堤伊奶油

白巧克力香堤伊奶油

配料 配料
  • 36g
    Whole milk
  • 93g
    W2NV
  • 61g
    砂糖
混合并加热至70°C。从热源移开。
  • 810g
    35%奶油
加入,温度降至4°C,使用手动搅拌器打发。

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白巧克力香堤伊奶油

白巧克力香堤伊奶油

白巧克力香堤伊奶油

白巧克力香堤伊奶油

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