"Opera" (ncuav mog qab zib) tus thawj daim ntawv qhia nrog ib tug yees duab

"Opera" (ncuav mog qab zib) - ib lub cim ntawm Fabkis pastry txawj, tsis muaj tsawg nto moo thiab Revered tshaj Tarte Tatin, éclairs thiab millefeuille txom. Symbiosis yooj yim sau ntawv ntawm no cov khoom qab zib tau muab lub ntiaj teb no ib qho amazing saj nyob rau hauv lawv cov kev sib raug zoo, uas ntau lub xyoo yog tsis muaj tsawg nrov.

Lub keeb kwm ntawm tshwm sim

Qhov no ncuav mog qab zib - mus ib txhis ntaus ua noj arts, rau lub xyoo mus muag tsawg kawg yog ib tug lab "Opera" nyob ib ncig ntawm lub ntiaj teb no!

Muaj ib tug ncuav mog qab zib "Opera" (daim duab - nyob rau hauv ib tsab xov xwm) nyob rau hauv 1955, lub tsev Patisserie Dalloyau, txawm li cas los, yog Ameslikas them nrog ib tug dawb glaze. Cov kev tsis tau rawv nrog cov pej xeem. cov khoom qab zib sij hawm tuaj thaum nws tau hloov nws tsos mus rau dub. Lub ua ke ntawm elastic almond biscuit, qhob noom xim kasfes ganache, kas fes zib roj, impregnation thiab glossy glaze tsim ib tug furor ntawm cov zibntab pej xeem. Nyob rau hauv cov ntaub ntawv no, tsis yog txhua tus muaj lub ncuav kim heev - tus nqi tsim ntawm ib tug luv nqi tsis tau tsuas yog rau cov qib high quality khoom, tab sis kuj nyob rau hauv kev thov.

Nrog nce li ntawd nws pib mus rau replicate lub sij hawm lub koob meej ntawm "Opera". Confectionery Dalloyya yuav luag poob copyright.

Tom qab 5 xyoo, lub ntiaj teb no-nrov npe pastry kws ua zaub mov Gaston Le Notre muab nyob rau hauv nws tus kheej lub tsev kawm ntawv, "lub opera" khoom noj qab zib, Tso nws li tus sau daim ntawv qhia.

Thaum lub sij hawm 28 xyoo overtighten cov khoom qab zib los ntawm sab rau sab, thiab tsuas yog nyob rau hauv 1988 lub sib ntaus sib tua ntawd. Le Notre muab thiab yeej tsis ua txuj mus ua ib tug ncuav mog qab zib rau nws cov tshuaj, txawm xav tias nws yog lub feem ntau muaj kev vam meej.

Rau hnub tim, txhua txhua tus kheej-saib pastry cooks khoom qab zib, nqa ib yam dab tsi txawv. Nyob rau hauv no tsab xov xwm peb yuav saib cov ncuav mog qab zib "opera" (daim ntawv qhia thawj) thiab variations ntawm niaj hnub confectioners.

Zoo meej rau cov masses!

Thaum xub thawj siab ib muag, zaub mov txawv qhob ncuav rau ib theem zoo ib yam li sculpting av nkos pies tawm ntawm cov xuab zeb, Yog hais tias koj sib piv nrog rau lub hauv paus ntsiab lus ntawm cov creation ntawm "Opera", txawm li cas los, yog raws nraim adhering rau hauv daim ntawv qhia, koj muaj peev xwm ua tau zoo heev tau.

Muaj pes tsawg leeg ntawm lub khoom qab zib twb qhia ua ntej lawm, ntawm no yog ib tug xav paub ntau dua layout:

• "La Gioconda" almond biscuit. Vim muaj cov roj thiab neeg rau, nws puv mellow, saj zawg zog thiab nyob rau tib lub cua.
• Qhob noom xim kasfes ganache rau lub hauv paus ntawm qhob noom xim kasfes. Mis yog cais nyob rau hauv lub classic daim ntawv qhia! Nws yog ib tug high% ntawm cocoa muab lub Desired saj, sib sib zog nqus thiab nplua nuj.
• Roj kas fes cream. Tsis nco txog hnyav margarine roses uas tuaj mus rau lub siab thaum lo lus "roj". Nws yog maj, melting thiab unobtrusive.
• Noo impregnated nrog ib tug admixture ntawm uas muaj ntxhiab haus dej cawv.

Yog li ntawd, cov kauj ruam yog kauj ruam ncuav mog qab zib.

biscuit:

• almond hmoov - 226 grams;
• hmoov qab zib - 226 grams;
• qe - 6 pcs.;
• cov nqaijrog - 6 pc.;
• qab zib - 26 grams;
• butter - 34 g;
• iab chocolate - 80 grams.

Roj cream nrog kas fes:

• nkaub - 7 pcs.;
• qab zib - 220 grams;
• lub noob ntawm lub vanilla plhaub taum pauv;
• dej - 70 grams;
• butter - 350 gram;
• kas fes extract (nyob rau hauv cov huab cov ntaub ntawv ntawm ib tug heev muaj zog Brewed kas fes) - 30 grams.

ganache:

• tsaus qhob noom xim kasfes, yam tsawg kawg 70% cocoa - 400 gram;
• roj qab zib kawg 33% - 100 gram;
• mis nyuj - 100 grams;
• qab zib - 50 grams;
• butter - 50 grams.

impregnation:

• dej - 600 grams;
• vanilla - plhaub taum pauv 1;
• qab zib - 600 grams;
• uas muaj ntxhiab haus cawv (rum, brandy) - 40 g;
• kas fes extract (nyob rau hauv cov huab cov ntaub ntawv ntawm ib tug heev muaj zog Brewed kas fes) - 30 grams.

glaze:

• Nruab nrab glaze - 400 grams;
• qab zib ntawm cov ib roj cov ntsiab lus ntawm tsawg kawg 33% - 150 gram;
• tsaus qhob noom xim kasfes - 200 grams.

Nruab nrab glaze:

• qab zib - 400 grams;
• dej - 300 grams;
• gelatin - 16 grams.

txheej txheem

Dua li ntawm qhov nplua mais ntawm Cheebtsam, tus txheej txheem ntawm txoj kev kom cov ncuav mog qab zib yog yooj yim txaus, lub tseem ceeb tshaj plaws - los mus txiav txim rau lawv liag ua:

• phoov rau impregnation;
• ganache;
• nruab nrab glaze;
• biscuit;
• qab zib;
• los ua ke.

Rau impregnation cais vanilla plhaub taum pauv cia cia rau hauv dej nrog qab zib. Simmer kom txog thaum ces, kom txog thaum lub qab zib yog kiag li yaj.

Tshem tawm los ntawm tshav kub, ntxiv kas fes extract (los yog kas fes) thiab dej caw.

Npog lub thawv nrog phoov, cover thiab teem ib sab. Thiab tsis txhob ntshai ntawm tus nqi ntawm cov kua - "Opera", ib tug ncuav mog qab zib thiab pastry lus dab neeg tib lub sijhawm, yuav siv sij hawm tag nrho cov.

Yuav kom npaj lub nruab nrab glaze, tsau nyob rau hauv dej txias rau swell lub gelatin.

Rhaub dej thiab qab zib, tshem tawm los ntawm tshav kub, thiab ntxiv gelatin, wrung tawm, do kom txog thaum tiav xaus ntawm lub caij nyoog kawg no. Yog hais tias koj siv cov hmoov es ntawv gelatin, ces soaking, siv ib co dej los ntawm daim ntawv qhia, yuav tsis pub tshaj tus nqi tag nrho ntawm cov kua.

Kom ganache, muab Mis, cream thiab qab zib. Sov lub sib tov tshaj li tsawg tshav kub kom txog thaum txog thaum nws yog tus, tsis muaj qab zib muaju.

Nyob rau hauv ib cov dej da dej chocolate qhuav, ces sau nws nrog kub creamy phoov. Do kom txog thaum homogeneous.

Txias lub chocolate loj mus rau 60 ° ^C, ntxiv qhov muag butter thiab dua tov. Rau "txhob lo lo ntxhuav" kev ntxhib los mos yuav taug kev los ntawm cov rab loj. Ceev tais ntawm ganache nrog los zaj duab xis, nias nws ncaj qha mus rau qhov chaw, thiab teem ib sab kom txog thaum yuav tsum tau. Koj tsis tso! Nws yog ib qho tseem ceeb los mus sau cov ncuav mog qab zib "opera" (daim ntawv qhia thawj) kom haum thiab zoo nkauj, ces tus ganache yuav tsum yas.

Rau almond biscuit "Mona Lisa" thawj tshaj plaws Npog rau hauv daim ntawv ntawm ci daim ntawv.

Preheat qhov cub rau 180 ^° C

Tov nplej hmoov, almond hmoov thiab icing qab zib, ob zaug nug. Qho ntxiv noob txiv-khoom nyob rau hauv lub qab zib loj, whisk rau 10 feeb.

Qhuav lub butter. "Opera" (ncuav mog qab zib) yuav tsum muaj xws li ib tug maj mam txhuam cev, thiab vim hais tias muaj roj loj yuav poob tawm. Kom tsis txhob no, tus thawj feem peb ntawm cov noob txiv ua khob noom cookie do nyob rau hauv cov roj kub kub kom txog thaum tus, thiab ces tom qab ntawd ntxiv tag nrho rau qhov yooj yim sib tov.

Whisk cov nqaijrog nrog piam thaj, do nyob rau hauv qe-mandelic loj.

Kis lub khob noom cookie rau lub ci daim ntawv. Tseem Ceeb! Cov txheej yuav tsum tau nyias - 8.10 mm - thiab niaj hnub.

Ci rau 10 feeb (lub sij hawm indicative thiab nyob ntawm lub qhov cub). Npaj ncuav mog qab zib daj golden, mos mos thiab saj zawg zog.

Txias tag rau ib tug hlau khib thiab txiav peb voos ntawm tib yam loj. Yog hais tias qhov luaj li cas ntawm lub lauj kaub nyob tsis pub nws ua, ces ci biscuit nyob rau hauv peb poob lawm.

Qhob noom xim kasfes (80 grams) yaj nyob rau hauv ib tug dej da dej.

Ib tug ntawm cov voos tig lub ntxeem tau sab down thiab ntub lub saum npoo ntawm lub chocolate biscuit. Tshem tawm cov tub yees nyob rau hauv uas lub txheej tawv. Vim li no cov kev ntsuas impregnation yog nchuav, thiab cov ncuav mog qab zib "Opera", hauv daim ntawv qhia uas peb muab rau koj, tsis tu siab.

Tam sim no tuaj rau hauv lub lem ntawm cream.

Whisk lub qe yolks kom txog thaum fluffy dawb loj. Rhaub cov dej thiab qab zib phoov, thiab sai li sai raws li nws pib kom huv si rhaub, ncuav nyob rau hauv lub qe yolks thaum ntxiv rau whisk. Thaum cov qhov tso zis yuav tsum tau txais ib tug tuab, mis dawb cua loj.

Tsis siv ceev xwmphem rau whisk, ntxiv koj tus mos butter daim ntawm thooj. Kuv yuav tsum tau txais ib tug tus, tuab, ntaug cream. Tam sim no ntxiv kas fes extract (los yog kas fes), vanilla thiab whisk dua kom txog thaum tus.

Thaum kawg, lub rooj sib txoos ntawm cov khoom qab zib "Opera". Ncuav mog qab zib xav kom sau rau hauv daim ntawv los yog ncej - li ntawd, nws yuav muaj ntau tus.

Thawj txheej - qhov hauv qab ncuav mog qab zib, qhob noom xim kasfes txheej muab nws cia, thiab ces ntub txaus npaj phoov. Tos ib ob peb feeb thiab tsau dua.

Muab rau sab saum toj ib nrab ntawm cov kas fes-roj qab zib, ua tib zoo dlhos.

Nyob rau qab zib qhov chaw tom ntej no ncuav mog qab zib, tsau dua ob zaug.

Smooth tawm tag nrho cov ganache rau lub biscuit.

Muab tso rau hauv sab saum toj kawg ncuav mog qab zib, tsau.

Ncuav qhov seem uas yog kua, theem. Lub nto yuav tsum tau tus raws li sai tau.

Cov uas ua ncuav mog qab zib muab tso rau hauv ib lub freezer rau ib nrab ib teev.

Yuav kom npaj lub glaze, yaj lub chocolate nyob rau hauv ib tug dej da dej los yog nyob rau hauv lub microwave.

Nqa lub qab zib rau ib tug boil thiab ntxiv rau lawv mus rau lub kua chocolate, ua tib zoo tov.

Me ntsis sov lub nruab nrab glaze thiab ntxiv mus rau lub chocolate-creamy loj. Tau tiav homogeneity. Tsis txhob nplawm!

Hom ua glaze los ntawm ib tug zoo sab cib.

Txias qhov loj rau 35 ^{° C} thiab ncuav rau nws ib ncuav mog qab zib. Classic ncuav mog qab zib "Opera", hauv daim ntawv qhia uas peb xav txawv txig du glaze, yog li ntawd tsis txhob kov nws thiab cia koj tus kheej rau kis rau ntawm qhov chaw ntawm lub cream - raws li nws cov lus dag raws li ncaj li sai tau. Muab nyob rau hauv ib qhov chaw txias rau ob peb teev.

Taug kev ntse nyias yam khoom nyob rau hauv sab ntawm tus ncej nyob rau hauv sab hauv, "freeing li" ncuav mog qab zib.

Tom qab hais tias, qhuav lub rhuab riam ntse hau, tshem tawm cov ncuav mog qab zib ntawm 5-7mm - ua tsaug rau qhov no kev ntsuas, yuav ua pom lub puab khaubncaws sab nraud povtseg ntawm cov khoom qab zib.

Rau npe, koj muaj peev xwm sau ib melted chocolate on du nto ntawm lub ncuav mog qab zib lo lus «Opera» thiab dai slices ntawm siav kub.

Txiav rau hauv daim ntawm portioned pom zoo kuj qhuav kub riam.

niceties

Nyob rau hauv kev txiav txim rau ib tug ncuav mog qab zib ua tsis, yuav tsum ua raws li cov nram qab no cov ntsiab lus:

• "Opera" - ib tug khoom qab zib, uas yuav tsum tau tsawg. Qhov siab tshaj plaws qhov siab - 4 cm. Qhov no yog vim lub fact tias nws cov tuab saj, nyeem, thiab nyias khaubncaws sab nraud povtseg ntawm tag nrho cov xim yuav nqus ntau siab muaj pes tsawg leeg. Ntawm cov hoob kawm, nws mus tawm tsam cov "nplua nuj" siab ncuav, confectionery xam qhovkev nyob rau hauv lub American lub tsev kawm ntawv, tab sis tag nrho cov tib cov nyhuv yog nws muaj nqis.
• Txhua txheej yuav tsum tau zoo txias ua ntej koj thov cov tom ntej no. Qhov no yog tsim nyog rau cov niaj hnub, uas muaj feem xyuam rau lub saj, thiab khaws cia cov nrig txog kev pom layering.
• Nws ua hauj lwm pab ncuav mog qab zib sawv nyob rau hauv daim me me, raws li nws yog nplua nuj heev. Yog hais tias cov qhua yuav tsum muaj "los ntawm kev quab yuam", lub zuag qhia tag nrho cov neeg yuav tsum qhov muag plooj, dua li cov zoo tshaj ntawm cov khoom no.

cawm

Raws li hais ua ntej lawm, ntau pastry muab tso rau hauv lawv cov kev portfolio ncuav mog qab zib "Opera", hauv daim ntawv qhia uas tej zaum yuav muaj strikingly txawv los ntawm lub hauv paus. Peb xav txog ob peb variants ntawm niaj hnub Lavxias teb sab thiab European masters, lawv pom tus loj tshaj lus teb los ntawm cov pej xeem.

"Opera" Aleksandra Selezneva

Lavxias teb sab Confectioner Alexander Seleznev hlub los ntawm cov pej xeem, vim hais tias nyob rau hauv nws coj noj coj ua yuav ua si lub feem ntau exquisite kis tsis tau tawm hauv lub tsev ua noj ua haus, thiab nws yog ib txog kev raws li ib txwm rau tag nrho cov goodies rau cov qhua thiab slozhnosochinennogo Fabkis khoom qab zib. Yuav kom npaj lub ncuav mog qab zib "Opera" los ntawm Seleznyov, koj yuav tsum muaj cov nram qab no cov khoom:

biscuit:

• Qe - 4 pcs.;
• cov nqaijrog - 8 pcs.;
• Nplej hmoov - 80 grams;
• butter - 30 g;
• av hazelnuts - 130 gram;
• qab zib - 200 grams;
• Ntsev - 1 loj de.

ganache:

• roj qab zib kawg 33% - 320 ml;
• nkaub qe - 2 pcs.;
• butter - 30 g;
• Qhob noom xim kasfes Dub - 32 grams.

impregnation:

• instant kas fes - 4 tsp ;.
• dej - 200 ml;
• qab zib - 200 grams.

Roj cream nrog kas fes:

• nkaub qe - 4 pcs.;
• instant kas fes - 4 tsp ;.
• butter - 400 gram;
• mis nyuj - 120 ml;
• xim av qab zib - 110 grams.

glaze:

• chocolate dub - 150 gram;
• zaub roj ntxhiab - 20 ml.

Ib zaug ntxiv, cov txheej txheem

Technology ntawm kev npaj ntawm cov neeg sau, khoom yooj yim tshaj tus thawj, tab sis nws tseem yoojyim qab li ib txwm cov zaub mov txawv rau qhob ncuav, nyob rau hauv kev twb kev txuas nrog cov uas lub beginner yuav tsum nruj me ntsis raws li cov lus qhia.

Rau cov ntaub nqus dej ncuav mog qab zib Preheat qhov cub rau 210 ^{° C} thiab leem zoo rau ib tug ncuav mog qab zib baking ntawv.

Whisk 4 qe, 120 grams ntawm qab zib kom txog thaum fluffy, cua loj. Ntxiv rau qhov Walnut hmoov, kneaded kom txog thaum uniform.

Nyias whisk cov nqaijrog nrog ntsev mus rau ib tug khoom ua npuas ncauj. Ntxiv rau whisk, ntxiv cov seem qab zib. Ua Npuas Ncauj yuav tsum glossy thiab tsis zuj zus lawm tso nrog lub Corolla.

Nws ntxiv cov proteins nyob rau hauv cov noob txiv luj, tshau cov hmoov nplej thiab kneaded sab saum toj tag nrho cov los ntawm lub hauv qab li, kom lub teeb ci ntawm qhov kev xeem.

Qhuav lub butter thiab maj mam muab do rau hauv lub khob noom cookie.

Ncuav ib feem peb ntawm lub qe thiab cov noob txiv loj nyob rau hauv daim ntawv ntawm cov tib zoo smooth tawm thiab ci rau 6-7 feeb.

Nyob rau hauv tib txoj kev, npaj ob ntau ncuav mog qab zib.

Rhaub dej phoov thiab qab zib, ntxiv soluble kas fes thiab kneaded kom txog thaum uniform.

Yuav kom npaj lub ganache, Thaum tshav kub kub kua tshaj medium tshav kub thiab qhuav lub chocolate nyob rau hauv lawv. Tshem tawm tus luj ntawm lub tshav kub thiab, stirring kwm, ntxiv lub butter thiab qe qe.

Rau lub cream, boil lub mis nyuj nrog lub kas fes thiab qab zib. Nyias whisk qe thiab ncuav lawv mus rau hauv cov mis nyuj kub-kas fes ceeb thawj.

Muab lub sib tov rau ib tug dej da dej thiab boil kom txog thaum tuab, lossi cov teeb liab ntsais.

Tshem tawm los ntawm cov dej da dej lub resulting kas fes zib, txuas ntxiv mus nplawg kom txog thaum lub loj cools.

Yog, thaum nws los txog rau yuav ua li cas ua noj ib tug ncuav mog qab zib ntawm classic Fabkis cuisine, yuav tau npaj rau kev nyuaj siab.

Nyias whisk kom txog thaum fluffy butter. Ntxiv rau whisk, ntxiv qhov chaw custard kas fes Lee nyob rau hauv nws.

Rau lub glaze, yaj lub chocolate nyob rau hauv ib tug dej da dej thiab ntxiv zaub roj.

ncuav mog qab zib los ua ke yog tib yam li nyob rau hauv thawj embodiment.

Ncuav mog qab zib "Opera" los ntawm Lisa Glinsky. Ntxiv lightness?

Tsis pub tsawg kev vam meej thiab tau no version ntawm lub ntiaj teb no lub khoom qab zib los ntawm Elizabeth. "Opera" los tawm heev tus hluas, tab sis cov huab cua. Rau nws coj:

biscuit:

• Qe - 5 pcs.;
• qab zib - 160 grams;
• hmoov - 90 grams;
• roasted hazelnut hmoov - 70 grams;
• iab chocolate - 50 grams.

qab zib:

• Qe - 2 pcs.;
• nruab nrab mis nyuj muaj roj cov ntsiab lus - 350 ml;
• qab zib - 5, Kos duab. yeem;
• cov hmoov txhuv nplej (dua li pob kws) - 4 tbsp. yeem;
• muaj zog kas fes - 60 ml;
• iab chocolate - 75 g;
• nruab nrab mis nyuj muaj roj cov ntsiab lus ntawm - 60 ml;
• gelatin nyob rau hauv lub granules - 15 grams;
• qab zib ntawm cov ib roj cov ntsiab lus ntawm tsawg kawg 33% - 500 ml.

impregnation:

• muaj zog kas fes - 200 ml;
• tsaus suab thaj - 100 grams;
• cawv flavored mus saj - 30 ml.

ganache:

• tsaus qhob noom xim kasfes - 75 g;
• qab zib ntawm cov ib roj cov ntsiab lus ntawm tsawg kawg 33% - 60 grams.

glaze:

• tsaus qhob noom xim kasfes - 200 g;
• qab zib ntawm cov ib roj cov ntsiab lus ntawm tsawg kawg 33% - 80 grams;
• dej - 60 grams;
• kua zib - 2 tbsp. diav.

txheej txheem

Preheat qhov cub rau 170 ^C. Cover lub lauj kaub thiab ntsuas tsawg kawg yog 35 * 50cm ci daim ntawv.

Cais lub dawb thiab cov qe.

Nyias whisk kom txog thaum fluffy dawb thiab yolks nrog lub qab zib, faib lub xeem ob.

Nyob rau hauv lub qe ntxiv sifted hmoov nrog rau hauv pem ceev thiab ib-feem-peb ntawm cov raug ntaus qe dawb. Do maj mam muab rau homogeneity folding txoj kev. Ntxiv rau qhov seem dawb, dua tov.

Tsis txhob ntshai ntawm lub ntsiab lus. Thaum ua noj ib tug khoom qab zib, cov kauj ruam yog kauj ruam nram qab no rau cov lus qhia nyob rau hauv thiaj li yuav tau tes.

Muab lub khob noom cookie rau ci, theem saum tag nrho saum npoo.

Ci rau 15-18 feeb ua ntej qhov kev kuaj rau "qhuav pas dig hniav. '

Txias lub resulting li ntaub nqus dej ncuav mog qab zib thiab txiav nws mus rau hauv plaub tib yam lub.

Rau lub cream, sib tov lub qab zib, starch thiab qe kom txog thaum tus.

Nyias, nyob rau hauv ib saucepan coj mus rau boiling mis nyuj (350 ml) thiab sau lawv lub qe-ceeb thawj starch, stirring kwm. Ncuav txhua yam rov qab mus rau lub skillet thiab ua noj rau heev tsawg tshav kub, stirring tas li. Coj mus rau rhaub thiab txias kiag li.

Sau txias kas fes 2 h. Diav gelatin cia rau swell thiab tshav kub on tsawg tshav kub kom txog thaum xaus ntawm lub caij nyoog kawg no. Tsis txhob cia rau rhaub! Cov tswv yim no, los ntawm txoj kev, yog universal - tsis hais dab tsi koj yuav kawm rau hauv daim ntawv qhia, ua kom paub yuav ua li cas ua noj ib tug ncuav mog qab zib.

Ntxiv rau qhov kas fes sib tov ntawm ib nrab siav custard.

Nplawg lub qab zib muaj zog ncov. Ntxiv ib nrab ntawm cov kas fes custard thiab sib tov maj mam, cov lus lightness.

Qhuav lub chocolate.

Qhov seem gelatin tsau nyob rau hauv txias mis nyuj (60 mL) thiab cia rau swell me ntsis sov li, tsis tau raws li tag nrho xaus ntawm lub gelling caij.

Mix kom txog thaum uniform thib ob ib nrab custard nrog chocolate thiab mis nyuj haus sib tov. Maj mam do nyob rau hauv lub cream.

Ganache rau finely tawg qhob noom xim kasfes, sau nws nrog boiling mis nyuj thiab sib tov mus rau ib tug tus muab tshuaj txhuam. Cia kom txias.

Yuav kom ua lub glaze, sib tov tag nrho cov kua povntawv thiab coj mus rau ib tug boil. Chop lub chocolate thiab ntxiv mus rau lub sib tov, yeej nrog ib tug tov kom txog thaum tus glaze. Hauv tub yees.

Rau impregnation haus kas fes nrog piam thaj, ntxiv lub cawv. Hauv tub yees.

Kawg los ua ke.

Qhuav lub chocolate biscuit, kis tau lawv mus rau ib tug ntawm cov biscuits. Cia kom txias kiag li - nws yog lub hauv paus ncuav mog qab zib.

Muab qhob noom xim kasfes biscuit down, tsau.

Sab saum toj qhov chaw ib nrab ntawm cov kas fes zib, qib.

Muab lub ncuav mog qab zib rau sab saum toj ntawm lub tom ntej no, dua richly nyeem.

Kis tau tus ganache rau sab saum toj, nyob rau sab saum toj ntawm nws pw ib nrab ntawm cov qhob noom xim kasfes cream.

Muab ncuav mog qab zib rau sab saum toj ntawm lub thib peb, dua tsau.

Qhov chaw nyob rau sab saum toj ntawm qhov seem uas kas fes zib, nias lub xeem Korzh. Ntub txaus.

Kis tau tshaj lub saum npoo ntawm lub chocolate Lee biscuit residue rau siab tshaj plaws smoothness. Muab nyob rau hauv lub freezer rau tsawg kawg 2-3 xuaj moos.

Preheat ib tug me ntsis glaze thiab ncuav rau nws ib ncuav mog qab zib. Tus ntawd yog nws! Ncuav mog qab zib "Opera" los ntawm Lisa Glinsky npaj.

Classic Fabkis nrog ib tug niaj hnub twist

Hais txog lub iconic cov khoom qab zib Fabkis, nws yuav coj txawv txawv tsis hais qhov variation ntawm niaj hnub confectioners, lawv ua dab tsi nyob rau hauv lub teb chaws uas. Nrov, piv txwv li, ua hauj lwm Christophe Felder. Muaj yog tsis muaj yuav tsum tau xim ntawm daim ntawv qhia kom meej, vim nws yog heev uas zoo sib xws rau lub classic, tab sis muaj cov sib txawv - qhov sib ntxiv ntawm lub Italian Meringue mus rau hauv lub butter kua frosting thiab zoo nkauj nrog ib tug muag heev saj ntawm neeg:

Rau cov Meringue (rau cov nyiaj tib cream):

• dej - 40 grams;
• qab zib - 100 grams;
• protein - 70 grams;
• qab zib - 25 grams.

Rau lub glaze:

• tsaus qhob noom xim kasfes - 400 g;
• txiv maj phaub roj - 50 grams;
• txiv laum huab xeeb roj - 50 grams.

Tov dej thiab 100 grams ntawm qab zib. Nqa lub sib tov rau Reflux. Nco ntsoov tias lub qab zib yog kiag li yaj.

Nyob rau hauv parallel nrog no yeej cov nqaijrog nrog rau seem uas qab zib mus rau lub mos ncov. Ncuav boiling phoov, tsis siv ceev xwmphem ntaus. Nyhav nce nyob rau hauv loj. Txias qhov loj thiab do nyob rau hauv lub cream. Los ntawm no ntsuas lub ncuav mog qab zib "Opera" los ntawm Christophe Felder ua tsawg roj thiab ntau airy.

Yuav kom ua lub glaze, chop lub chocolate, yaj nrog txiv maj phaub thiab txiv laum huab xeeb butter. Cool sov thiab sau cov ncuav mog qab zib.