Cov nplua nuj saj ntawm tsaus qhob noom xim kasfes zoo kawg nkaus ua tiav cov khoom noj qab zib qab zib cuam tshuam ua kom zoo nkauj. Lub tswv yim ntawm kev ua cov khoom qab zib chocolate yog Robert Lynx, tus tswv ntawm Maison du Chocolat hauv Paris.
Nws yog qhov tsim nyog
- Rau cov khoom qab zib almond:
- - 10 lub qe dawb;
- - 160 g almond hmoov;
- - 160 g ntawm hmoov qab zib;
- - 125 g suab thaj;
- Rau lub txiv kab ntxwv:
- - 1 lub qe;
- - 2 lub txiv kab ntxwv;
- - 70 g suab thaj;
- - 40 g butter;
- - 2 lub qe qe;
- - 6 g ntawm gelatin;
- - 75 g cream;
- Rau chocolate cream:
- - 200 g cream;
- - 80 g butter;
- - 250 g ntawm chocolate dub (60% cocoa);
- Rau chocolate glaze:
- - 200 ml ntawm mis;
- - 30 g suab thaj;
- - 30 g butter;
- - 200 g ntawm chocolate dub (70% cocoa);
Cov Lus Qhia
Kauj ruam 1
Npaj almond crusts. Ua ke almond hmoov nrog hmoov qab zib thiab cocoa, sift. Yog tias tsis muaj almond ua hmoov npaj, ces koj tuaj yeem ntxiv hauv av almonds hauv kas fes grinder rau cov hmoov nplej li niaj zaus. Yeej cov nplai dawb cais kom txog thaum ntxuav muag, ntxiv qab zib thiab yeej dua kom txog thaum tus.
Kauj ruam 2
Maj mam muab cov protein sib xyaw nrog cov hmoov nplej loj los ntawm sab saum toj mus rau hauv qab, nyob rau hauv ntu ntawm peb qib. Faib cov khob noom cookie ua peb qho sib npaug thiab tso txhua qhov hauv 24 cm phaj zaub mov nrog parchment. Ci lub ncuav nyob rau hauv ib qhov cub preheated rau 200 ° C rau 15-17 feeb.
Kauj ruam 3
Ua qab zib chocolate. Sib tov 100 g ntawm cream nrog tws chocolate, do kom txog thaum uas tsis muaj cov nyom ntau. Whisk lub butter kom txog thaum ntxuav. Ntxiv chilled chocolate nyob rau hauv feem (ស្លាបព្រា), yeej kom txog thaum tus. Teem ib sab 250 g ntawm cream thiab do nrog whipped cream. Tso cov seem uas qab zib kom ntub cov thib peb (saum toj) tawv nqaij.
Kauj ruam 4
Sau cov khoom qab zib. Tso tawm thawj cov tawv ntoo, txhuam nws nrog chocolate cream, npog nrog lub ntsej muag thib ob thiab cov tub yees.
Kauj ruam 5
Ua noj txiv kab ntxwv. Tshem tawm cov zest ntawm cov txiv kab ntxwv thiab ua kom zoo siab; ua 200 ml kua txiv los ntawm lub sam thiaj. Ncuav 3 dia dej dhau lub gelatin. Sau ntawv cia mus rau swell. Ua ke cov suab thaj, yolks, zest, butter, kua txiv nyob hauv lub tais nrog tuab hauv qab thiab muab tso rau ntawm qhov kub lossis qis dua los yog zoo dua hauv cov dej da dej. Boil qhov sib tov kom txog thaum tuab, stirring tsis tu ncua.
Kauj Ruam 6
Ntxiv gelatin thiab do sai sai kom yaj. Thaum cov sib tov tau txias, muab tso rau hauv lub tub yees kom txog thaum nws solidifies tiav. Whisk lub qab zib nrog rab thiab ua ke nrog cov cream txias, sib tov maj mam. Tshaj tawm cov txiv kab ntxwv noj dhau lub ncuav mog qab zib thib ob thiab npog nrog lub ncuav mog qab zib thib peb. Tso hauv tub yees kom teeb. Tom qab ntawd roj cov roj thib peb (saum) rau hauv cov chocolate uas koj muab tso ua ke thiab muab tso rau hauv tub yees.
Kauj Ruam 7
Ua chocolate chocolate frosting. Boil mis nyuj, ntxiv qab zib, butter, tws chocolate thiab simmer tshaj tsawg cua sov kom txog thaum tus. Maj mam ncuav cov icing txias txog 35 ° C hauv qhov nruab nrab ntawm cov khoom qab zib kom nws npog tag nrho cov khoom qab zib. Muab cov ncuav mog qab zib tso rau hauv tub yees. Kho cov khoom qab zib nrog chocolate.
Kauj ruam 8
Ob peb qhob noom xim dawb chocolate orchids tuaj yeem ua kom zoo nkauj rau khoom qab zib. Ua li no, thawj npaj cov qauv rau cov nplaim paj los ntawm parchment. Qhuav cov qhob noom xim kasfes thiab npog hauv cov qauv, hloov maj mam mus rau daim hlau. Tso hauv tub yees kom teeb. Muaj freed cov nplaim ntawm parchment, tuav lawv ua ke nrog cov qhob noom xim kasfes thiab muab cov paj tiav hauv tub yees, thiab tom qab ntawd dai cov khoom qab zib.
