Chinese Food
[tiramisu (hard version)] Christophe Felder classic
(78087 views)![[tiramisu (hard version)] Christophe Felder classic](https://cp1.douguo.com/upload/caiku/b/0/4/yuan_b0a8a9c630cebce2bf19bdbd822bc884.jpg)
The original recipe came from chef Christophe Felder. Paris flower mom. I made half of the original recipe. Because there was no mousse mold, I used 450g toast box. The following is my dosage [supplement] according to @ Shinan 1234's feedback - this square is just the amount of 6-inch round mold. The 8-inch round mold is doubled. The 8-inch square mold is about 1.51.8 times [Supplement No. 2] according to @ Lengzhi's feedback - the 6-inch round mold baking cake body uses up and down heat 175 ℃ middle layer for 35 minutes left Right. After taking out the cake, shake it a few times and immediately pour it out to cool. Be patient and wait for it to cool thoroughly, or it will collapse
Cooking ingredients
Cooking Steps
Step1:To make coffee cake, I use 1 / 4 cup espresso to melt 25g instant coffee. I use pure coffee powder. It's not that kind of 3-in-1 [important] it's recommended to use 10ml espresso plus 1020ml water to dissolve 25g instant coffee. If there's no espresso, I think it's OK to use water directly. Because this amount of coffee is bitter enough. If you are afraid of suffering, you can consider reducing the amount of coffe
Step2:Whisk 90g egg white with 75g white sugar until it can lift the upright sharp corne
Step3:Add the yolk and mix with the coffee liquid prepared in step
Step4:Sift in low powder and mix evenl
Step5:Pour it into the baking tray with oil paper. My baking tray is about 30x25cm in size, put it into the middle layer of the oven preheated at 175 ℃ and bake for 20 minutes, then take it out for standby
Step6:To make mousse paste, 60g of sugar and 25ml of clear water are added, stir well. Bring to a boil. After the color is transparent, leave the fire and wash the boiled syrup into the yolk. While washing, stir constantly and beat well. Hot syrup can be washed into the yolk to sterilize the raw yolk
Step7:Beat until the temperature of yolk liquid decreases, the color becomes lighter and the volume becomes larger, then reserv
Step8:Mash the cheese 150g with a spoon until smoot
Step9:Geely Ding tablet 3G is soaked in cold water for half an hour in advance, then it is taken out and drained of excess water (if the temperature is relatively high in summer, it should be soaked in ice water
Step10:Heat the gelatine in hot water. Melt it into liqui
Step11:Step 8: mashcapone, step 7: yolk syrup, and then step 10: gilding liqui
Step12:Cream 225g until it can be lifted upright and pointed but not over beaten. It's still soft and delicate
Step13:Add the cheese paste made in step 11 into the whipped cream and mix well to finish the mousse paste as shown in the figure. At this time, it is in a light, fluffy and wrinkle free state. It cannot be a liquid with good fluidity
Step14:Cut the coffee cake prepared in step 5 into pieces suitable for the size of the container. I don't use the toast box for mousse. This size of cake is cut into two pieces with a little bit of leftover material. The bottom of the cake is covered with tin paper to prevent leakage (because the bottom of the toast box has holes), which is also convenient for later removal and demoulding
Step15:Sugar
Step16:
Step17:
Step18:
Step19:
Step20:
Step21:
Step22:
Step23:
Cooking tips:Chef Christophe Felder's classic formula uses a sponge cake with a strong coffee flavor as its base, which is bitter when eaten directly. But with cheese mousse, it's just right. Originally, it was made by tiramisu who thought it was a pH soft body formula, which really suits my mind. I didn't plan to change this recipe for baking group work. I wanted to change some patterns and add the inconvenience of the soft body formula Take it out. Many people asked about the hard body version, so they chose the formula of the hard body version. After they tried it, they were more amazing than expected. Making the hard body version was afraid that the cheese mousse would not be ready to melt in the mouth, but the mousse taste of the square was still very good. It was too soft to cut. But it was just enough to shape the coffee cake layer, which was also a bright spot. The overall coffee flavor was enough to make the pH version before, so they used macarone as the outfit I don't want to repeat the decoration this time, but I think a lot of other decoration schemes are too fancy and boring, and finally
