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繽紛風(fēng)味，開啟全新感官世界
A PALETTE OF FLAVORS,
A WORLD OF NEW EMOTIONS
法芙娜靈感系列
Inspfiffiffl
以靈感之名，打破植物基的常規(guī)。
探索前所未見的可能。 喚醒無與倫比的味覺驚喜。
With Inspiration, break the rules of fruit and plant-based cuisine.
Explore new possibilities. Unlock unforgettable sensory experiences.
法芙娜靈感系列
Inspiration
精選脫水鮮果與上等抹茶葉，賦予靈感系列濃烈色澤和風(fēng)味。與
可可脂混合，成就了巧克力的獨特質(zhì)地，這是卓越工藝的標(biāo)志。 看
似簡單的配方背后，是為解決真實技術(shù)挑戰(zhàn)而進行的大膽創(chuàng)新。
靈感系列不含任何人工色素或香精。
Made from dehydrated fresh fruits and premium matcha leaves,
Inspiration delivers intense color and flavor. Blended with cocoa
butter, it achieves the unique texture of a couverture—the hallmark
of outstanding expertise. Behind itsseemingly simple recipe lies bold
innovation born from real technical challenges. Inspiration contains
no artificial colors or flavors.
全新靈感抹茶加入我們的靈感系列陣容，盡展法芙娜卓越工藝與
濃郁風(fēng)味100%天然色澤。
New Matcha Inspiration joins our line of five fruit couvertures,
showcasing Valrhona’s signature expertise with intense flavors and
natural colors.
靈感系列的操作工藝與調(diào)溫巧克力相同，可輕松激發(fā)無限創(chuàng)意。
Inspiration works just like chocolate couverture for easy, endless
creativity.
鮮艷色澤與濃郁風(fēng)味喚醒感官體驗。
每一種風(fēng)味都獨具匠心，濃烈而令人
難忘。
A palette of vibrant colors and intense
flavors designed to awaken the senses.
Every taste offers something unique, intense, unforgettable.
技術(shù)突破： 可可脂脆且順滑的質(zhì)地，與水果
和茶的濃郁風(fēng)味及鮮亮色澤和諧交融。
本系列產(chǎn)品如調(diào)溫巧克力般易于操作，卻但
擁有專屬的調(diào)溫曲線。
A technical breakthrough: Cocoa butter’s
crisp-yet-smooth texture combines with the
bold flavor and vibrant color of fruits and tea.
This line works just like chocolate couverture
but has its own tempering curves.
每件作品都訴說著故事—一個季節(jié)、一
個瞬間、一種情感。 本系列充滿創(chuàng)意，
打破陳規(guī)，呈現(xiàn)出令人意想不到的色彩
與風(fēng)味，驚艷且令人難忘。
Every creation tells a story—a season,
a moment, an emotion. This range
celebrates creativity and breaks from
tradition to deliver unexpected colors
and flavors that surprise and stay
with you.
100%天然風(fēng)味與色澤。每款產(chǎn)品都呈現(xiàn)出原
料的自然濃郁，不含任何人工香精或防腐劑。
在研發(fā)專家的精心調(diào)配下，這個系列體現(xiàn)了
我們對純正、正宗風(fēng)味的不懈追求。
100% natural flavor and color. Each variety reveals the authentic richness of its ingredients,
with no artificial flavors or preservatives. Carefully crafted by our R&D experts, this
line embodies our commitment to pure,
authentic flavors.
水果或抹茶
Fruit or
matcha tea
可可脂和少許磷脂
Cocoa butter
and a pinch of lecithin
細(xì)砂糖
Sugar
靈感巧克力
Inspiration
beans
2
天然 Nffffifl
原創(chuàng) Origfl 創(chuàng)意 Creffive
濃郁 Intse
植物基甜點帶來全新食材、配方與技藝，讓創(chuàng)作無界。 它解決了制作植物基甜點難以兼顧風(fēng)味與質(zhì)地的難題。 濃郁風(fēng)味與天然
色澤相結(jié)合，無限創(chuàng)意潛能。
Plant-based pastry-making opensthe doorto new ingredients, new recipes, and new techniques. Itsolvesthe challenge of creating
plant-based desserts without sacrificing flavor or texture. Bold flavors meet natural colors and real indulgence, creating limitless
creative potential.
除了是美味，更滿足現(xiàn)代生活需求，吸引追求平衡與意義的人群。 植物基油脂帶來細(xì)膩豐潤的口感，有益健康，更利于地球。
It’smore than great flavor—it’s aboutmeetingmodern lifestyle needs and appealing to anyone seeking balance and purpose. Plantbased fats offer delicate richness—good for you, better for the planet.
植物基甜點：創(chuàng)意新源泉
PLANT-BASED PASTRIES: A NEW SOURCE OF CREATIVITY
向綠色問好： 靈感抹茶震撼登場！
SAY HELLO TO GREEN: INTRODUCING
MATCHA INSPIRATION!
新風(fēng)味，新色澤：靈感抹茶，植物基風(fēng)味，煥新詮釋。
理想調(diào)配：濃郁而精致。 煥新呈現(xiàn)抹茶的醇厚風(fēng)味。
New taste, new color: Matcha Inspiration is plant-based flavor,
reinvented. The perfect blend: intense yet refined. Reveal
matcha’s rich flavor in a whole new form.
精選日本頂級供應(yīng)商的原材料，這款上等抹茶的風(fēng)味具有非凡
的層次感。 靈感抹茶將植物清香與微苦韻味，和烘焙的鮮味基
調(diào)完美融合，成就真正獨特的味覺體驗。
Carefully sourced fromour premiumJapanese supplier,this First
Class matcha green tea delivers exceptional complexity. Matcha
Inspiration blends vegetal and bitter noteswith roasted, umami
undertones for a truly unique flavor profile.
法芙娜僅選用最高等級的抹茶茶葉，并保留其純正風(fēng)味。 草地
般的綠色粉末甜美而層次豐富，香氣與風(fēng)味俱佳。 這些特質(zhì)源
自春季初摘嫩葉，每一口都純凈自然。
Valrhona sources only the highest grade matcha leaves for
preserved, authentic flavor. Themeadow-green powder reveals
sweetness and complexity,rich in aroma andflavor. These unique
qualities come from leaves harvested during the first spring
picking.
我們精心調(diào)配抹茶濃度，讓它無論單獨品嘗還是融入創(chuàng)作，都
令人沉醉。
Our formulation process carefully balances the matcha
concentration so itshines both on its own and in your creations.
抹茶的等級劃分
The different grades of matcha tea
生態(tài)級
Eco
標(biāo)準(zhǔn)級
Standard
高級
Premium
特級
First Class
3
鹿兒島
Kagoa
靈感抹茶
Matcha Inspiration
我們的專家精心挑選的優(yōu)質(zhì)抹茶為靈感系列帶來濃郁的香氣和亮麗的色彩。
Chosen with care by our experts, this exceptional matcha delivers bold aroma
and brilliant color to the Inspiration range.
黑芝麻
BLACK SESAME
黃豆粉
SOY POWDER
紅豆沙
RED BEAN PASTE
吉安杜佳榛子巧克力
GIANDUJA
米布丁
RICE PUDDING
草莓
STRAWBERRY
椰子
COCONUT
感官特征
S ENS ORY P ROFIL E
核心特征：綠茶
MAJOR CHARACTERISTIC:
GREEN TEA
特征風(fēng)味：抹茶
MINOR NOTE: MATCHA
搭配 PAIRINGS
搭配 PAIRINGS
日式自然與優(yōu)雅，令人心曠神怡。 草本氣息與微妙
苦味，呼應(yīng)日本茶道儀式的寧靜氛圍，抹茶的香氣
與溫潤甘甜在此交融。
Calming, like a touch of nature and elegance from
the heart of Japan. Vegetal notes and subtle
bitterness echo the serenity of a Japanese tea ritual,
where matcha’s aroma meets gentle sweetness.
開心果
PISTACHIO
荔枝
LYCHEE
甜椒
BELL PEPPER
海綿蛋糕
SPONGE
木槿
HIBISCUS
檸檬
LEMON
扁桃仁膏
ALMOND PASTE
靈感覆盆子
Raspberry Inspiration
覆盆子作為紅色漿果中的女王，以其甜美微酸的風(fēng)味成為甜點界的經(jīng)典。 法芙娜在這款獨特
作品中完美捕捉了它的濃烈滋味與明亮粉色。
The queen of red berries, raspberry is a pastry icon for its sweet and tangy flavor. Valrhona
has captured the intensity of its taste and its vibrant pink color in this unique creation.
感官特征
S ENS ORY P ROFIL E
核心特征：糖漬水果
MAJOR CHARACTERISTIC:
CANDIED FRUIT
特征風(fēng)味：覆盆子
MINOR NOTE: RASPBERRY
靈感覆盆子帶有一絲酸味，讓人想起自
制覆盆子果醬的靈動香氣。
Raspberry Inspiration comes with a hint
of acidity, evoking the cheerful scent of
homemade raspberry jam.
4
搭配 PAIRINGS
搭配 PAIRINGS
金桔
KUMQUAT
米花
PUFFED RICE
蓋朗德鹽
GUéRANDE SALT
紅醋栗
REDCURRANT
咖啡
COFFEE
鐵木胡椒
TIMUT PEPPER
靈感扁桃仁
Almond Inspiration
靈感扁桃仁是法芙娜首個聯(lián)合開發(fā)的創(chuàng)新產(chǎn)品，由法芙娜客戶與專業(yè)扁桃仁壓榨供應(yīng)商共同打造。
上市之初，靈感系列即斬獲2017年國際酒店、餐飲及食品服務(wù)展創(chuàng)新大獎。
Almond Inspiration is Valrhona’s first co-developed innovation — created in partnership with
Valrhona clients and a specialist almond pressing supplier. At its launch, Inspiration won the Grand
Prix for Innovation at SIRHA 2017.
感官特征
S ENS ORY P ROFIL E
核心特征：堅果
MAJOR CHARACTERISTIC: NUTS
特征風(fēng)味：甜扁桃仁
MINOR NOTE: SWEET ALMOND
靈感扁桃仁散發(fā)甜美清新的扁桃仁香氣，
讓人仿佛漫步在盛夏陽光下的扁桃仁果園。
The sweet, fresh almond notes of Almond
Inspiration take us on a stroll through an
almond orchard on a beautiful summer’s day.
熱帶水果
TROPICAL FRUIT
花椒
SICHUAN PEPPER
牛奶巧克力
MILK CHOCOLATE
堅果果仁醬
NUTTY PRALINé
藏紅花
SAFFRON
薄荷
MINT
扁桃仁膏
ALMOND PASTE
靈感百香果
Passion Fruit Inspiration
甜美濃郁、酸度恰到好處的百香果，散發(fā)熱帶陽光的明媚氣息。
法芙娜借這款產(chǎn)品，讓其獨特風(fēng)味觸手可及。
Sweet and indulgent with a tangy twist, passion fruit evokes the tropical sunshine of its origins.
Valrhona has made its distinctive flavor accessible to all with this unique creation.
感官特征
S ENS ORY P ROFIL E
核心特征：熱帶水果
MAJOR CHARACTERISTIC:
TROPICAL FRUIT
特征風(fēng)味：濃烈酸爽
MINOR NOTE: TANGY
靈感百香果的熱帶酸爽氣息，
宛如夏日陽光下百香果雪葩的
清新芬芳。
The tropical, tangy notes of
Passion Fruit Inspiration hint
at the freshness of a passion fruit
sorbet under the summer sun.
5
靈感草莓
Strawberry Inspiration
鐵木胡椒
TIMUT PEPPER
香脂味
BALSAMIC
草本
HERBS
柑橘
CITRUS
茉莉花茶
JASMINE TEA
咖啡
COFFEE
熱帶水果
TROPICAL FRUIT
椰子
COCONUT
牛軋?zhí)?/p>
NOUGAT
馬鞭草
VERBENA
橙花
ORANGE BLOSSOM
薄荷
MINT
香料
SPICES
檸檬
LEMON
法芙娜以這款獨特果味巧克力重新詮釋“縱享美味”，草莓的濃烈風(fēng)味
與細(xì)膩甜美盡在其中。
Valrhona reinventsindulgencewith this newfruit couverture, capturing
all of strawberry’s intensity and delicate sweetness.
靈感柚子
Yuzu Inspiration
柚子是亞洲美食中的黃金瑰寶，為頂級餐桌帶來美味而充滿異國情調(diào)的柑橘香氣。
法芙娜在這一大膽的創(chuàng)作中捕捉了柚子清新、濃郁的特質(zhì)。
A golden gem of Asian gastronomy, yuzu brings its deliciously exotic, citrus brightness to the finest tables.
Valrhona captures its fresh, tangy character in this bold creation.
感官特征
S ENS ORY P ROFIL E
核心特征：柑橘
MAJOR CHARACTERISTIC:
CITRUS
特征風(fēng)味：柚子
MINOR NOTE: YUZU
感官特征
S ENS ORY P ROFIL E
核心特征：糖漬水果
MAJOR CHARACTERISTIC:
CANDIED FUIT
特征風(fēng)味：草莓
MINOR NOTE: STRAWBERRY
靈感柚子理想詮釋了日本標(biāo)志性柑橘柚子的甘甜與
苦澀，如初升朝陽般散發(fā)溫暖與活力。
Yuzu Inspiration wonderfully expresses the sweetness
and bitterness of the yuzu, an iconic Japanese citrus
fruit, dazzling like the rays of the rising sun.
靈感草莓散發(fā)果醬般的香甜，瞬間
喚起你將勺子伸進果醬罐的愉悅感
受。
Strawberry Inspiration’s jammy notes
recall the joy of dipping your spoon
straight into the jar.
搭配 PAIRINGS
搭配 PAIRINGS
6
我們的巧克力可能含有除可可脂以外的其他脂肪，例如牛奶或堅果（如靈感扁桃仁）中的脂肪。
Our couvertures may contain fats other than cocoa butter, such as fat from milk or nuts,
as is the case in Almond Inspiration.
這些脂肪會改變可可脂的結(jié)晶過程，因為它們具有更低的熔點范圍。
These fats modify the crystallization of cocoa butter,
as they have lower melting ranges.
穩(wěn)定的可可脂晶體在較低溫度下形成，因此調(diào)溫工藝必須相應(yīng)調(diào)整。
Stable cocoa butter crystals form at a lower temperature,
so the tempering process is different.
以上為手工調(diào)溫溫度。 專業(yè)機器調(diào)溫建議，請聯(lián)系法芙娜學(xué)校的技術(shù)支持。
These are manual tempering temperatures. For advice on tempering using professional machines,
get in touch with the technical assistance at L’école Valrhona.
熔化
MELTING
降溫
COOLING
手工操作
WORKING BY HAND
靈感扁桃仁
ALMOND
INSPIRATION 35/40°C
26/27°C
30/31°C
靈感抹茶
MATCHA
INSPIRATION 40/45°C
27/28°C
30/31°C
靈感草莓 /
靈感覆盆子 /
靈感百香果 /
靈感柚子
STRAWBERRY /
RASPBERRY /
PASSION FRUIT /
YUZU INSPIRATION
35/40°C
27/28°C
30/31°C
7
不同調(diào)溫工藝適用于不同巧克力
Difierent tempering
for difierent couvertures
法芙娜：澄清黃油、可可粉、匠心之源厄瓜多爾巧克力
VALRHONA: Clarified butter, Cocoa powder, Confection Ecuador Chocolate
組裝
ASSEMBLY
500g 軟化黃油
creamed butter
制作兩種蛋糕面糊。 準(zhǔn)備黃油面糊，刷入蛋糕模具。
將兩種蛋糕面糊各取150g，交替均勻地擠入每個蛋糕模具中。
在蛋糕表面擠一條軟化黃油線，幫助它在烤箱中膨脹。
在155°C的溫度下烘烤約35分鐘。
Make the two cake mixes. Prepare the beurre manié and brush into the cake pans.
Pipe 150g of each of the two cake mixes into each cake pan, alternating between the two regularly.
Dot a line of creamed butter on top of the cakes to help them rise in the oven.
Bake at 155°C for approx. 35 minutes.
靈感抹茶大理石蛋糕面糊
MATCHA INSPIRATION MARBLE CAKE MIX
360g
470g
340g
8g
250g
390g
85g
1903g
蛋黃
Egg yolks
細(xì)砂糖
Sugar
中筋面粉
All-purpose flour
泡打粉
Baking powder
淡奶油
Whipping cream
靈感抹茶
INSPIRATION MATCHA
澄清液體黃油
Clarified butter
總重量
Total weight
蛋黃
Egg yolks
細(xì)砂糖
Sugar
中筋面粉
All-purpose flour
可可粉
Cocoa powder
泡打粉
Baking powder
淡奶油
Whipping cream
匠心之源系列 80%
加納巧克力
CONFECTION 80%
GHANA CHOCOLATE
澄清液體黃油
Clarified butter
總重量
Total weight
將蛋黃和細(xì)砂糖混合。
在另一個碗中，將面粉和泡打粉過篩混合，然后加到蛋黃液中。
將第一步的混合物與淡奶油混合。
最后將融化的靈感抹茶與澄清黃油混合，輕輕翻拌入混合物中。
Mix together the egg yolks and sugar.
In a separate bowl, sift together the flour and baking powder, then add to the egg mixture.
Combine the first mixture with the whipping cream.
Finally, melt the Matcha Inspiration with the clarified butter and fold it into your mixture.
匠心之源大理石蛋糕混合料
CONFECTION MARBLE CAKE MIX
360g
490g
325g
70g
8g
275g
230g
145g
1903g
將蛋黃和細(xì)砂糖混合。
在另一個碗中，將面粉、可可粉和泡打粉混合過篩，加到蛋黃液中。
將混合物與淡奶油混合。
最后，輕輕翻拌入融化的匠心之源巧克力與澄清黃油。
Mix together the egg yolks and sugar.
In a separate bowl, sift the flour, cocoa powder and baking powder together and add to the egg mixture.
Combine this mixture with the whipping cream.
Finally, fold in the melted Confection chocolate with the clarified butter.
將軟化黃油與面粉混合。
Mix the creamed butter with the flour.
黃油面糊涂層
BEURRE MANIé CAKE
320g
80g
400g
發(fā)酵黃油
European butter
低筋面粉
Pastry flour
總重量
Total weight
瑪卡蛋糕
Makka Cake
8
制作12個
Makes 12 pieces
AN ORIGINAL RECIPE BY
來自法芙娜學(xué)校原創(chuàng)食譜
法芙娜：靈感覆盆子、靈感抹茶
VALRHONA: Raspberry Inspiration, Matcha Inspiration
將靈感覆盆子融化，加入在40°C的溫度下融化的葡萄糖漿。
混合后鋪在兩個巧克力紙之間，置于10mm的框模內(nèi)。
在16-18°C環(huán)境下靜置數(shù)小時，直至完全凝固。
Melt the Raspberry Inspiration and add the glucose syrup melted at 40°C.
Mix and spread between two guitar sheets in a 10mm frame.
Leave to set fully for several hours at 16-18°C.
靈感覆盆子巧克力軟糖
RASPBERRY INSPIRATION CHOCOMEL
80g
70g
150g
靈感覆盆子
RASPBERRY INSPIRATION
葡萄糖漿 DE60
Glucose DE60
低筋面粉
Pastry flour
總重量
Total weight
組裝
ASSEMBLY
2 張可食用威化紙
2 wafer paper sheets
制作靈感覆盆子巧克力軟糖，涂抹在16x16cm模具中，夾在兩片巧克力紙之間。 在16-18°C的溫度下結(jié)晶至少6小時。
制作靈感抹茶牛軋?zhí)?，在硅膠墊上操作，使其降溫至40-45°C。在一個長方形模具中，于兩個硅膠墊之間搟至32×16cm。
將巧克力軟糖置于中央，用牛軋?zhí)前?/p>
將牛軋?zhí)菍φ廴危看握郫B時從中間將其對折。
將牛軋?zhí)欠旁?6×16cm、高4cm的框模內(nèi)，底部墊有威化紙。
最后抹平表面，覆蓋第二張威化紙。
在16-18°C環(huán)境中靜置一夜。
切成7.5cm寬條狀，再切成約1.5cm寬的塊狀。
每塊單獨包裝，存放于干燥處。
Make the Raspberry Inspiration chocomel and spread in a 16 x 16cm frame between two guitar sheets. Leave to set for at least 6 hours at 16-18°C.
Make the Matcha Inspiration nougat and work it on a silicone mat to lower its temperature to 40-45°C. Spread between two silicone mats in a 32 x 16cm rectangle.
Place the chocomel in the center and enclose with the nougat.
Give three turns, folding the nougat in half each time.
Place the nougat on a wafer paper sheet in a 16 x 16cm frame, 4cm high.
Finish by leveling and placing a second wafer paper sheet on top.
Leave to cool at 16-18°C overnight.
Cut into 7.5cm wide strips, then into pieces of approx.1.5cm wide.
Wrap each piece and store in a dry place.
抹茶牛軋?zhí)?/p>
MATCHA NOUGAT
120g
300g
70g
140g
100g
55g
10g
245g
140g
70g
70g
1320g
礦泉水
Mineral water
細(xì)砂糖
Sugar
葡萄糖漿 DE35/40
Glucose DE35/40
薰衣草蜂蜜
Lavender honey
轉(zhuǎn)化糖漿
Inverted sugar
蛋清
Egg whites
細(xì)砂糖
Sugar
靈感抹茶
MATCHA INSPIRATION
生西西里開心果
Raw Sicilian pistachios
南瓜籽
Squash seeds
蔓越莓干
Dried cranberries
總重量
Total weight
將水與第一份細(xì)砂糖混合煮沸，加入葡萄糖漿。
當(dāng)糖漿溫度達到120°C時，開始加熱蜂蜜和轉(zhuǎn)化糖漿。 加熱至122°C。
同時將細(xì)砂糖與蛋清攪打至干性發(fā)泡，將蜂蜜與轉(zhuǎn)化糖漿混合物淋入打發(fā)的蛋白霜中。
糖漿達到170°C時，同樣以細(xì)流狀注入攪拌機。
將打蛋器附件換成攪拌槳。
加入融化的靈感抹茶，與果干和堅果快速混合。
最后在硅膠墊上用手混合。
Bring the water to a boil with the first quantity of sugar and add the glucose syrup.
When the sugar reaches 120°C, start heating the honey and inverted sugar. Heat to 122°C.
Meanwhile, whip the egg whites with the sugar until firm, then pour the honey and inverted sugar mixture in a fine trickle
over the whipped egg whites.
When the syrup reaches 170°C, pour it in a fine trickle into the mixer too.
Replace the whisk attachment with the paddle attachment.
Add the melted Matcha Inspiration and mix briefly with the dried fruit and nuts.
Finish mixing by hand on a silicone mat.
Framéa
9
制作20個
Makes 20 pieces
AN ORIGINAL RECIPE BY
來自法芙娜學(xué)校原創(chuàng)食譜
法芙娜：靈感抹茶、可可脂
VALRHONA: Matcha Inspiration, Cocoa butter
黃瓜椰子雪葩
CUCUMBER/COCONUT SORBET
135g
60g
35g
25g
2g
250g
507g
黃瓜汁
Cucumber juice
細(xì)砂糖
Sugar
索薩 葡萄糖粉 DE33
Glucose powder DE33
索薩 右旋葡萄糖粉
Dextrose
雪糕及雪葩穩(wěn)定劑
Profiber Stab 5
艾達曼 100%椰子果泥
100% coconut cream
總重量
Total weight
將黃瓜離心榨汁，加熱汁液。
在30°C時加入糖類（細(xì)砂糖、葡萄糖粉和右旋葡萄糖粉）。
在45°C的溫度下，加入預(yù)先與10%的糖類混合的穩(wěn)定劑。
在85°C的溫度下巴氏殺菌2分鐘，然后迅速冷卻至4°C。
混合糖漿和椰子果泥，用均質(zhì)機攪拌均勻。
將混合物靜置至少4小時。
使用均質(zhì)機混合，攪動制成雪葩，溫度在-6°C至-10°C之間。
存放在-18°C的冰柜中。
Centrifuge the cucumber and heat the juice.
At 30°C, add the sugars (sugar, powdered glucose and dextrose).
At 45°C, add the stabilizer mixed with about 10% of the first portion of sugar.
Pasteurize at 85°C for 2 minutes, then cool rapidly to °C.
Combine the syrup and coconut cream, then blend.
Leave the mix to sit for at least 4 hours.
Mix using an immersion blender and churn at between -6°C and -10°C.
Store in the freezer at -18°C.
靈感抹茶植物基奶油醬
MATCHA INSPIRATION PLANT-BASED CRéMEUX
650g
25g
40g
285g
1000g
燕麥飲
Oat drink
馬鈴薯淀粉
Potato starch
葡萄糖漿DE60
Glucose DE60
靈感抹茶
MATCHA INSPIRATION
總重量
Total weight
將少量冷的植物飲與馬鈴薯淀粉混合。 備用。
將剩余的植物飲和葡萄糖漿DE60加熱至接近沸騰。
將部分混合液倒入植物飲-淀粉混合物中。
將所有配料倒回鍋中煮沸。
將熱混合物分次倒入巧克力中。
盡快高速均質(zhì)，以達到理想的乳化狀態(tài)。
放入冰箱冷藏結(jié)晶，最佳時長為12小時。
Mix a small portion of the plant-based drink with the potato starch while cold. Set aside.
Heat the remaining plant-based drink and glucose DE60 to just below boiling.
Pour a portion over the plant-based drink/starch mixture.
Return everything to the pan and bring to a boil.
Gradually pour the hot mixture over the couverture.
Blend vigorously as soon as possible to make a perfect emulsion.
Leave to set in the refrigerator, ideally for 12 hours.
黃瓜甜酸醬
CUCUMBER CHUTNEY
360g
5g
5g
40g
95g
505g
黃瓜
Cucumber
新鮮薄荷
Fresh mint
青檸皮屑
Lime zest
龍蒿醋
Tarragon vinegar
綠色蔬菜/水果汁
Green vegetable/fruit juice
總重量
Total weight
將黃瓜去皮切成細(xì)丁。
將薄荷切碎，與黃瓜混合。
加入檸檬皮屑、醋和綠色蔬菜/水果汁。
Peel and finely dice the cucumber.
Finely chop the mint then mix with the cucumber.
Add zest, vinegar and green vegetable/fruit juice.
綠色蔬菜/水果汁
GREEN VEGETABLE/FRUIT JUICE
310g
155g
25g
6g
2g
498g
黃瓜汁
Cucumber juice
青蘋果汁
Granny Smith apple juice
龍蒿醋
Tarragon vinegar
新鮮薄荷
Fresh mint
純黃原膠
Pure xanthan gum
總重量
Total weight
將黃瓜和蘋果放入離心機榨汁，過濾。
加入醋。
將薄荷切碎，與果汁混合均質(zhì)，加入黃原膠。
均質(zhì)，均質(zhì)時避免混入氣泡。
Centrifuge the cucumbers and apples, then strain the juices.
Add the vinegar.
Finely chop the mint, then blend with the juices and add the xanthan gum.
Blend without incorporating air bubbles.
青綠抹茶
Matcha Verde
10
制作20份甜點
Makes 20 desserts
AN ORIGINAL RECIPE BY
來自法芙娜學(xué)校原創(chuàng)食譜
靈感抹茶噴砂料
MATCHA INSPIRATION SPRAY MIX
100g
50g
150g
靈感抹茶
MATCHA INSPIRATION
可可脂
Cocoa butter
總重量
Total weight
將所有配料混合融化。
使用前過濾。
Melt the ingredients together.
Strain before use.
制作方法
PREPARATION
制作黃瓜/椰子雪葩，放在PacoJet容器中，用冰柜冷凍。
制作靈感抹茶植物基奶油醬，置于4°C環(huán)境中冷藏結(jié)晶至少12小時。
準(zhǔn)備綠色蔬果汁和黃瓜甜酸醬，冷藏保存
Make the cucumber/coconut sorbet, then store in a PacoJet container in the
freezer.
Make the Matcha Inspiration plant-based crémeux and leave to set for at least
12 hours at 4°C.
Prepare the green fruit/vegetable juice and cucumber chutney, then store in the
refrigerator.
組裝
ASSEMBLY
將雪葩用PacoJet機攪拌，裝入無裱花嘴的裱花袋中，放入冷凍備用。
開始組裝： 用最大的裝飾片鋪設(shè)甜點基底，最后點綴最小的裝飾片。
使用裝有6mm圓口裱花嘴的裱花袋，沿盤中第一個靈感抹茶裝飾件的輪廓擠出
奶油醬。
在該層內(nèi)部點綴黃瓜甜酸醬。
放上第二個裝飾件，沿裝飾邊緣擠出奶油醬。 點綴雪葩。
在頂部放置第三個裝飾件，在裝飾邊緣擠上奶油醬。 用甜酸醬點綴。
重復(fù)上述步驟，制作五層甜點，最終裝飾層需露出甜酸醬。
佐以綠色蔬果汁。
Process the sorbet in the PacoJet and place in a piping bag without a nozzle, then
reserve in the freezer.
Begin the assembly: Use the largest decorations for the base of the dessert,
finishing with the smallest decorations.
Using a piping bag fitted with a 6mm plain nozzle, pipe the crémeux following the
shape of the first Matcha Inspiration decoration on the plate.
Garnish the interior of this layer with cucumber chutney.
Place a second decoration on top and pipe the crémeux around the edges of the
decoration. Garnish with sorbet.
Place a third decoration on top and pipe the crémeux around the edges of the
decoration. Garnish with chutney.
Repeat the process to create a 5-layer dessert and finish with chutney visible on
the final decoration.
Serve green vegetable/fruit juice on the side.
裝飾
DECORATIONS
用PVC管將調(diào)溫后的靈感抹茶巧克力抹在兩張巧克力紙之間。
在完全結(jié)晶前，畫出不同長短的精細(xì)波浪紋理。
每份甜點包含5片（也可在用一張巧克力紙與一張轉(zhuǎn)印紙之間制作裝飾）。
在相對濕度65%、16°C的巧克力室中，夾于兩個平底盤之間靜置結(jié)晶。
將裝飾件放入冰箱冷藏至少30分鐘，噴涂45°C的靈感抹茶噴面。
Spread the tempered Matcha Inspiration couverture between two guitar sheets
using a PVC tube.
Before complete crystallization, detail fine wave shapes in various sizes.
There are 5 layers per dessert (you can also make decorations between a guitar
sheet and a logo sheet).
Leave to set between two flat pans at 16°C in a chocolate chamber with 65%
relative humidity.
Place the decorations in the refrigerator for at least 30 minutes, then spray
with the Matcha Inspiration mixture at 45°C.
適量靈感抹茶
AS NEEDED MATCHA INSPIRATION
11
法芙娜：靈感抹茶、脆麥片、歐帕麗絲33%、鉆石鏡面淋醬
VALRHONA: Matcha Inspiration, Crispy Wheat Flake Cereal, Opalys 33% Chocolate, Absolu Cristal Glaze
靈感抹茶打發(fā)甘納許
MATCHA INSPIRATION WHIPPED GANACHE
95g
20g
215g
320g
650g
水
Water
葡萄糖漿 DE35/40
Glucose DE35/40
靈感抹茶
MATCHA INSPIRATION
淡奶油
Whipping cream
總重量
Total weight
將水和葡萄糖漿混合加熱。
將熱混合分次倒入融化的靈感抹茶巧克力中。
盡快均質(zhì)至以達到理想的乳化狀態(tài)。
加入冷的淡奶油。
再次均質(zhì)。冷藏靜置結(jié)晶，最好冷藏一整夜。打發(fā)至挺立。
Heat the water with the glucose.
Gradually pour the hot mixture over the melted matcha couverture.
Blend as soon as possible until you have a perfect emulsion.
Add the cold cream.
Mix again. Store in the refrigerator and leave to set, ideally overnight. Whip until firm.
靈感抹茶脆層
MATCHA INSPIRATION CRISP
260g
215g
475g
靈感抹茶
MATCHA INSPIRATION
酥脆麥片
Crispy wheat flake cereal
總重量
Total weight
柑橘和香檸檬果醬
TANGERINE & BERGAMOT CONFIT
425g
155g
60g
15g
195g
850g
艾達曼 100%齊加里柑橘果泥
100% Ciaculli
tangerine purée
艾達曼 100%芳塔斯提柯&費米
耐羅香檸檬果泥
100% Fantastico &
Femminello bergamot purée
細(xì)砂糖
Sugar
果膠 NH
Pectin NH
細(xì)砂糖
Sugar
總重量
Total weight
將果泥混合加熱至40°C，加入預(yù)先與果膠混合的第一份細(xì)砂糖。
加入第二份細(xì)砂糖，煮沸。
Heat the fruit purées together and at 40°C, add the first portion of sugar previously mixed with the pectin.
Add the second portion of sugar and bring to a boil.
將調(diào)溫后的靈感抹茶與酥脆麥片混合。
Mix the tempered Matcha Inspiration with the crispy wheat flakes.
快速扁桃仁海綿蛋糕
EXPRESS ALMOND SPONGE
205g
105g
20g
2g
145g
155g
1g
20g
653g
去皮加州扁桃仁粉
Blanched Californian
almond flour
細(xì)砂糖
Sugar
玉米淀粉
Corn starch
泡打粉
Baking powder
全脂牛奶
Whole milk
全蛋
Whole eggs
精鹽
Fine salt
橙皮屑
Orange zest
總重量
Total weight
將過篩的扁桃仁粉、細(xì)砂糖、玉米淀粉和泡打粉混合。
加入牛奶、全蛋、鹽和橙皮屑，攪拌均勻。
立即使用或在4°C的溫度下冷藏。
Combine the sifted almond flour, sugar, corn starch, and baking powder.
Add the milk, eggs, salt, and orange zests, then mix.
Use immediately or store in the refrigerator at 4°C.
東方之夢甜點
Desserts
Rêve d’Orient
12
制作六份直徑的甜點
Makes six ?16cm desserts
AN ORIGINAL RECIPE BY
來自法芙娜學(xué)校原創(chuàng)食譜
花椒風(fēng)味歐帕麗絲輕慕斯
LIGHT SICHUAN PEPPER-FLAVORED OPALYS MOUSSE
315g
18g
9g
45g
400g
420g
1207g
全脂牛奶
Whole milk
花椒
Sichuan pepper
吉利丁粉（220bloom）
Powdered gelatin 220 Bloom
水合吉利丁用水
Water for the gelatin
歐帕麗絲 33%
OPALYS 33%
淡奶油
Whipping cream
總重量
Total weight
將牛奶煮沸，放入花椒浸泡約30分鐘。
濾去花椒，補足牛奶浸泡液的重量。
加熱牛奶加入水合吉利丁。
將溫?zé)岬幕旌衔锱c半融化的巧克力分次混合，用刮刀攪拌成乳液。
盡快高速均質(zhì)攪拌，以達到理想的乳化狀態(tài)。
檢測基底溫度（26-28°C），將打發(fā)的淡奶油分次輕柔翻拌入混合物。
立即使用并冷凍。
Bring the milk to a boil, then infuse the Sichuan pepper for about 30 minutes.
Strain and adjust the weight of infused milk for the recipe.
Heat the milk and add the bloomed gelatin.
Slowly combine the warm mixture with the partially melted chocolate, using a spatula to make an emulsion.
Blend vigorously as soon as possible to make a perfect emulsion.
Check the temperature of this base (26-28°C) and gradually fold in the whipped cream gently.
Use immediately and freeze.
鉆石鏡面淋醬噴面 5%
ABSOLU CRISTAL NEUTRAL SPRAY GLAZE 5%
475g
25g
500g
鉆石鏡面淋醬
Absolu Cristal Neutral
Glaze
礦泉水
Mineral water
總重量
Total weight
將鉆石鏡面淋醬與水一起煮沸。
裝入噴槍，在80°C的溫度下立即使用。
Bring the Absolu Cristal neutral glaze to a boil with the water.
Use it immediately in a spray gun at approx. 80°C.
制作方法
PREPARATION
制作靈感抹茶打發(fā)甘納許和柑橘香檸檬果醬，冷藏備用。
制作扁桃仁海綿蛋糕，取100g面糊倒入直徑16cm的硅膠模具中。 在160°C的
溫度下烘烤約12分鐘。冷凍。
用靈感抹茶和脆麥片制作脆層，將75g直接放入14cm圈模中；輕輕壓實，冷藏
備用。
Make the Matcha Inspiration whipped ganache and tangerine-bergamot confit,
then store in the refrigerator.
Make the almond express sponge and weigh 100g into 16cm diameter silicone
molds. Bake at 160°C for approx. 12 minutes. Freeze.
Make the base using Matcha Inspiration and crispy wheat flakes, weighing 75g
directly into 14cm rings; press lightly and store in the refrigerator.
裝飾
FINISHING
剝出葡萄柚、檸檬和橙子的果肉。 將果肉和諧地排列在甜點中央。
使用噴槍將鉆石鏡面淋醬均勻噴灑于整道甜點表面。
用調(diào)溫后的靈感抹茶巧克力在巧克力紙上點出圓點，再撒上抹茶粉。
覆蓋第二張防油紙片，輕壓后卷成弧形。
靜置結(jié)晶。
在甜點上放少許裝飾件及品牌徽標(biāo)。
Prepare citrus segments with the grapefruits, lemons, and oranges. Arrange the
segments harmoniously in the center of the dessert.
Using a spray gun, spray the entire dessert with Absolu neutral glaze.
Using the tempered Matcha Inspiration couverture, make dots on a strip of guitar
sheet, then dust with Matcha tea powder.
Place a second strip of guitar sheet on top, press lightly, then shape over a curve.
Leave to set.
Add a few decorations and your house logo to the desserts.
組裝
ASSEMBLY
將柑橘香檸檬果醬攪打至順滑質(zhì)地。 將130g均勻鋪在每個海綿蛋糕底上，冷凍。
在直徑16cm的模具內(nèi)襯上圍邊紙。 將靈感抹茶打發(fā)甘納許攪打至挺立狀態(tài)，裝
入配有12mm圓口裱花嘴的裱花袋，沿模具邊緣均勻擠出圓點（見圖示）。
將冷凍海綿蛋糕（果醬面朝下）置入模具。 冷凍。
制作花椒風(fēng)味歐帕麗絲輕慕斯。 待慕斯稍凝結(jié)后，直接在每份甜點上澆180g。
將脆層與頂部齊平放置，必要時抹平，冷凍。
Whisk the tangerine-bergamot confit to achieve a smooth texture. Weigh 130g
of confit onto each sponge base, spread evenly over the surface, and freeze.
Line the 16cm diameter rings with acetate. Whip the Matcha Inspiration whipped
ganache until firm, then using a piping bag fitted with a plain 12mm nozzle, pipe
even dots against the ring all around (see photo).
Place the frozen sponge (candied side down). Freeze.
Make the light Sichuan pepper-flavored Opalys mousse. Let the mousse thicken
slightly before pouring 180g directly onto each dessert.
Place the crispy base flush with the top, smooth if necessary, and freeze.
5個橙子
5 oranges
5個檸檬
5 lemons
5個粉紅葡萄柚
5 pink grapefruits
13
純素酥脆
VEGAN SHORTCRUST PASTRY
140g
140g
120g
1.8g
110g
30g
541.8 g
扁桃仁粉
Almond flour
紅糖
Brown sugar
米粉
Rice flour
鹽之花
Fleur de sel
椰子油
Coconut oil
礦泉水
Mineral water
總重量
Total weight
將扁桃仁粉、紅糖、米粉和鹽之花混合。
在40°C的溫度下融化椰子油。加入40°C的水。
攪拌。
Mix together the almond flour, brown sugar, rice flour and fleur de sel.
Melt the coconut oil at 40°C. Add the water at 40°C.
Mix together.
靈感扁桃仁植物基奶油醬
ALMOND INSPIRATION PLANT-BASED CRéMEUX
8g
5g
330g
210g
553g
細(xì)砂糖
Sugar
索薩 果膠X58
Pectin X58
扁桃仁飲
Almond drink
靈感扁桃仁
ALMOND INSPIRATION
總重量
Total weight
將細(xì)砂糖和果膠混合。 加熱扁桃仁飲。 攪拌加入細(xì)砂糖和果膠的混合物，邊攪拌邊煮沸。
將熱液體分次倒入部分融化的靈感扁桃仁巧克力中，同時用力攪拌。
盡快均質(zhì)至以達到理想的乳化狀態(tài)。
Mix the sugar and pectin together. Warm the almond drink. Whisk in the sugar-pectin mixture, then bring to a boil
while stirring.
Gradually pour the hot liquid over the partially melted Almond Inspiration fruit couverture while stirring vigorously.
Blend as soon as possible until you have a perfect emulsion.
腌漬櫻桃
MARINATED CHERRIES
210g
24g
70g
304g
櫻桃
Cherries
檸檬汁
Lemon juice
橄欖油
Olive oil
總重量
Total weight
將櫻桃切碎，然后淋上檸檬汁和橄欖油。
Chop the cherries, then cover with lemon juice and olive oil.
橄欖油雪葩
OLIVE OIL SORBET
250g
50g
30g
20g
46g
2g
56g
0.5g
45g
499.5g
水
Water
細(xì)砂糖
Sugar
索薩 葡萄糖粉 DE33
Glucose powder DE33
索薩 右旋葡萄糖粉
Dextrose
索薩 熱用菊粉
Hot inulin
雪糕及雪葩穩(wěn)定劑
Profiber Stab 5
檸檬汁
Lemon juice
檸檬皮屑
Lemon zest
橄欖油
Olive oil
總重量
Total weight
將水加熱至40°C，加入細(xì)砂糖、菊粉和穩(wěn)定劑，煮沸。 加入檸檬汁和檸檬皮屑。
將混合物冷卻至4°C。
靜置至少4小時。
邊均質(zhì)邊加入橄欖油，過濾后進行攪拌制成冰淇淋。 儲存溫度：-18°C。
Heat the water to 40°C, add the sugars, inulin, and stabilizer, then bring to a boil. Add the lemon juice and zest.
Cool the mixture to 4°C.
Leave to sit for at least 4 hours.
Blend while adding the olive oil, strain, and churn. Store at -18°C.
Agatha
14
制作12份甜點
Makes 12 desserts
AN ORIGINAL RECIPE BY
來自法芙娜學(xué)校原創(chuàng)食譜
法芙娜：靈感扁桃仁
VALRHONA: Almond Inspiration
組裝
ASSEMBLY
適量靈感扁桃仁
As needed ALMOND INSPIRATION
適量整顆櫻桃
As needed Whole cherries
在兩張巧克力紙之間將酥脆搟至2mm厚。 冷凍后用直徑10cm和6cm的慕斯圈，切成環(huán)形。 切成3/4和1/4份。 在150°C的溫度下烘烤。 在兩張巧克力紙之間攤開適量
的靈感扁桃仁，切出與酥脆相同尺寸的圓環(huán)。 將一些圓環(huán)切半，一些切成三等份。 用裝有直徑12mm裱花嘴的裱花袋，擠出約40g的弧形管狀奶油醬（圓環(huán)的3-4）。
在直徑6cm-9cm的慕斯圈之間倒入櫻桃果醬（約30g）。 靜置后將每個圓環(huán)切成2/3至1/3份。 在剩余的果醬中加入20%的檸檬汁，均質(zhì)，過濾備用。 使用鏤空模板，
用均質(zhì)后的果醬裝飾盤子。 放上大號酥脆圈，依次擺放奶油醬管和果醬管。 疊放第二層酥脆環(huán)，再鋪上靈感扁桃仁巧克力環(huán)。 添加剩余的奶油醬和果醬。 最后用裝
飾片、腌漬櫻桃、生扁桃仁碎、薄荷葉及一球雪葩點綴盤子（約10g）。
Roll out the shortcrust pastry between 2 guitar sheets to a thickness of 2mm. Freeze, then cut 10cm rings with a 6cm center cutout. Cut into 3/4 - 1/4 portions. Bake at
150°C. Spread some tempered Almond Inspiration between 2 guitar sheets, then cut rings the same size as the shortcrust pastry. Cut some rings in half and others in
thirds. Using a piping bag fitted with a 12mm diameter nozzle, pipe crémeux tubes of about 40g in an arc shape (3/4 of a ring). Pour the cherry confit between 9cm and
6cm rings (about 30g). Set aside, then cut each ring into 2/3 - 1/3 portions. Take the remaining confit and add 20% lemon juice, blend, then strain. Using a stencil, decorate
the plate with the blended confit. Place the large shortcrust ring, then a crémeux tube and a confit tube. Place the second shortcrust ring and an Almond Inspiration
couverture ring. Add the remaining crémeux and confit. Finish the plate with decorations, marinated cherries, raw almond pieces, agastache leaves, and a quenelle of
sorbet (about 10g).
藿香櫻桃果醬
AGASTACHE CHERRY CONFIT
240g
120g
60g
60g
6g
16g
502g
艾達曼 酸櫻桃果泥
Cherry purée
冷凍酸櫻桃
Frozen sour cherries
葡萄糖漿 DE38/40
Glucose DE38/40
細(xì)砂糖
Sugar
索薩 果膠 NH
Pectin NH
藿香
Agastache
總重量
Total weight
將一半的果泥、櫻桃和葡萄糖漿加熱至40°C。
加入事先與果膠NH混合的細(xì)砂糖和切碎的藿香。
煮沸后過濾，加入剩余果泥，冷藏保存。
Heat half the purée and the cherries with the glucose to 40°C.
Add the sugar previously mixed with the pectin NH and the chopped agastache.
Bring to a boil, strain, add the remaining purée, and store in the refrigerator.
15
16
扁桃仁酥脆
ALMOND SHORTCRUST PASTRY
470g
180g
60g
4g
240g
100g
1054g
傳統(tǒng)法式中筋面粉
Tradition fran?aise-type
all- purpose flour
糖粉
Confectioners’ sugar
超細(xì)去皮扁桃仁粉
Extra fine blanched almond
flour
鹽之花
Fleur de sel
發(fā)酵黃油
European butter
全蛋
Whole eggs
總重量
Total weight
將干配料揉進冷的黃油塊中，直到呈酥粒的質(zhì)地。
混合物完全均勻后，立即加入冷的全蛋。
一旦形成光滑的面團，立即停止攪拌。
冷藏保存或立即攤開。
在150°C的溫度下烘烤。
Rub the dry ingredients into the cold cubed butter until it resembles crumbs.
As soon as the mixture is completely even, add the cold eggs.
As soon as you obtain a smooth dough, stop mixing.
Store in the refrigerator or spread immediately.
Bake at 150°C.
打發(fā)覆盆子果仁醬
WHIPPED RASPBERRY PRALINé
375g
125g
500g
榛果醬 66%
66% nutty hazelnut praliné
靈感覆盆子
RASPBERRY INSPIRATION
總重量
Total weight
將巧克力融化，與果仁醬混合。
加熱至24°C。
倒入模具，置于16°C的環(huán)境中靜置結(jié)晶至少6小時。
使用帶槳形攪拌頭的廚師機將混合物攪打至緊實，確保其溫度不超過25-26°C。
Melt the couverture and mix with the praliné.
Heat to 24°C.
Pour and leave to set for at least 6 hours at 16°C.
Use a stand mixer with a paddle attachment to whip the mixture until firm, but make sure its temperature does not rise
above 25-26°C.
打發(fā)百香果果仁醬
WHIPPED PASSION FRUIT PRALINé
375g
125g
500g
榛果醬 66%
66% nutty hazelnut praliné
靈感百香果
PASSION FRUIT
INSPIRATION
總重量
Total weight
將巧克力融化，與果仁醬混合。
加熱至24°C。
倒入模具，置于16°C的環(huán)境中靜置結(jié)晶至少6小時。
使用帶槳形攪拌頭的廚師機將混合物攪打至緊實，確保其溫度不超過25-26°C。
Melt the couverture and mix with the praliné.
Heat to 24°C.
Pour and leave to set for at least 6 hours at 16°C.
Use a stand mixer with a paddle attachment to whip the mixture until firm, but make sure its temperature does not rise
above 25-26°C.
將巧克力融化，與果仁醬混合。
加熱至24°C。
倒入模具，置于16°C的環(huán)境中靜置結(jié)晶至少6小時。
使用帶槳形攪拌頭的廚師機將混合物攪打至緊實，確保其溫度不超過25-26°C。
Melt the couverture and mix with the praliné.
Heat to 24°C.
Pour and leave to set for at least 6 hours at 16°C.
Use a stand mixer with a paddle attachment to whip the mixture until firm, but make sure its temperature does not rise
above 25-26°C.
柚子打發(fā)果仁醬
YUZU WHIPPED PRALINé
375g
125g
500g
榛果醬 66%
66% nutty hazelnut praliné
靈感柚子
YUZU INSPIRATION
總重量
Total weight
Pyra
AN ORIGINAL RECIPE BY
來自法芙娜學(xué)校原創(chuàng)食譜
法芙娜：榛果醬66%、靈感覆盆子、靈感百香果、靈感柚子、厄瓜多爾牛奶巧克力35%
VALRHONA: Nutty hazelnut praliné 66%, Raspberry Inspiration, Passion Fruit Inspiration, Yuzu Inspiration, équatoriale Lactée 35%
組裝
ASSEMBLY
100g
100g
120g
靈感百香果
PASSION FRUIT INSPIRATION
靈感覆盆子
RASPBERRY INSPIRATION
厄瓜多爾牛奶巧克力 35%
éQUATORIALE LACTéE 35%
取適量調(diào)溫巧克力，模制成直徑12mm的管狀。 結(jié)晶后，用預(yù)熱過的刀切成所需長度。
將頂部削成鉛筆狀。 準(zhǔn)備酥脆、果仁醬及裝飾片。
將酥脆切成5種不同尺寸的圓片（8cm、7cm、6cm、5cm、4cm），用10mm的圓孔模具挖出中心。
在150°C的溫度下烘烤約20分鐘。
將果仁醬攪打至濃稠，用裝有8mm直徑裱花嘴的裱花袋在酥餅圓片上擠出螺旋紋路，再蓋上另一片圓片。靜置定型。
制作不同尺寸的巧克力圓片，再做一些直徑略小于中心孔的巧克力管。
Using some tempered chocolate, mold tubes measuring 12mm in diameter. Once crystallized, cut to desired length with a knife whose blade has been preheated.
Cut the top into a pencil shape. Prepare the shortcrust pastry, pralinés, and decorations.
Cut shortcrust pastry discs in 5 different sizes (8cm, 7cm, 6cm, 5cm, 4cm), then remove the center with a 10mm nozzle.
Bake for about 20 minutes at 150°C.
Whip the pralinés until firm, then using a piping bag fitted with a 8mm diameter nozzle, pipe a spiral on the shortcrust discs and close with another disc. Leave to set.
Make couverture discs in various sizes and a chocolate tube with a diameter slightly smaller than the center hole.
17
靈感草莓
STRAWBERRY
INSPIRATION
靈感百香果
PASSION FRUIT INSPIRATION
靈感覆盆子
RASPBERRY INSPIRATION
靈感柚子
YUZU INSPIRATION
意式蛋白霜
Italian meringue 100g 100g 100g 100g
水果果泥
Fruit purée
吉利丁粉（220 Bloom）
Gelatin powder 220 Bloom
300g 300g 300g 300g
8g 7g 8g 7g
水合吉利丁用水
Water for the gelatin 40g 35g 40g 35g
靈感系列
INSPIRATION 150g 170g 140g 170g
淡奶油
Whipping cream 150g 150g 150g 150g
靈感系列基本食譜
The Essentials Inspfiffiffl
靈感蛋白霜慕斯
INSPIRATION MERINGUE MOUSSE
意式蛋白霜
ITALIAN MERINGUE
35g
50g
20g
蛋清
Egg whites
細(xì)砂糖
Sugar
水
Water
將細(xì)砂糖和水煮至120°C。
到入打發(fā)的蛋清中，繼續(xù)攪打成蛋白霜。
Cook the sugar and water to 120°C.
Pour over the whipped egg whites and continue whipping to form a meringue.
慕斯
MOUSSE
制作意式蛋白霜，以中速攪拌至冷卻。
加熱果泥，加入水合吉利丁。
將熱果泥分次倒入融化的巧克力中。
盡快均質(zhì)至以達到理想的乳化狀態(tài)。
當(dāng)混合物達到35-40°C時，將其拌入意式蛋白霜，最后加入半打發(fā)的淡奶油。
立即倒出。冷凍。
Make the Italian meringue and leave to cool at medium speed.
Heat the puree and add the bloomed gelatin.
Gradually pour the hot puree over the melted couverture.
Blend as soon as possible until you have a perfect emulsion.
When the mixture reaches 35-40°C, fold into the Italian meringue and finish with the frothy whipped cream.
Pour out immediately. Freeze.
濃郁靈感扁桃仁英式蛋奶醬慕斯
INTENSE ALMOND INSPIRATION CRèME ANGLAISE MOUSSE
靈感扁桃仁慕斯英式蛋奶醬基底
CRèME ANGLAISE BASE FOR ALMOND INSPIRATION MOUSSE
385g
80g
80g
全脂牛奶
Whole milk
葡萄糖漿 DE60
Glucose syrup DE60
蛋黃
Egg yolks
英式蛋奶醬基底
Basic crème anglaise
靈感扁桃仁
ALMOND INSPIRATION
吉利丁粉（220 Bloom）
Gelatin powder 220 Bloom
水合吉利丁用水
Water for the gelatin
淡奶油
Whipping cream
將牛奶和葡萄糖漿煮沸，倒入蛋黃中。
煮至82-84°C，能掛住勺背時，過濾后立即使用或快速冷卻備用。
Bring the milk and glucose to a boil and pour over the egg yolks.
Cook until it coats the back of a spoon at 82-84°C, strain, and use immediately or set aside
while cooling rapidly.
濃郁靈感扁桃仁英式蛋奶醬慕斯
INTENSE ALMOND INSPIRATION CRèME ANGLAISE MOUSSE
500g
775g
4g
20g
850g
稱取配方所需的熱英式蛋奶醬量。
加入水合吉利丁。
用刮刀分次攪拌部分融化的巧克力，制成乳液。
盡快均質(zhì)攪拌，以達到理想的乳化狀態(tài)。
檢查溫度（30-32°C），用刮刀拌入打發(fā)至慕斯質(zhì)地的淡奶油。
立即使用并冷凍。
Weigh out the amount of hot crème anglaise required for the recipe.
Add the bloomed gelatin.
Slowly combine with the partially melted couverture to make an emulsion using a spatula.
Blend vigorously as soon as possible to make a perfect emulsion.
Check the temperature (30-32°C) and use a spatula to gradually fold in the whipped cream
which has been whipped until it has the texture of a mousse. Use immediately and freeze.
18
靈感草莓
STRAWBERRY INSPIRATION
靈感百香果
PASSION FRUIT INSPIRATION
靈感覆盆子
RASPBERRY INSPIRATION
靈感柚子
YUZU INSPIRATION
水果果泥
Fruit purée
吉利丁粉（220 Bloom）
Gelatin powder 220 Bloom
500g 500g 500g 500g
11g 12g 11g 12g
水合吉利丁用水
Water for the gelatin 55g 60g 55g 60g
靈感系列
INSPIRATION 320g 375g 290g 380g
淡奶油
Whipping cream 590g 590g 590g 590g
靈感系列基本食譜
The Essentials Inspfiffiffl
靈感抹茶輕慕斯
LIGHT MATCHA INSPIRATION MOUSSE
靈感抹茶淀粉基底
LIQUID STARCH FOR MATCHA INSPIRATION
500g
25g
水
Water
馬鈴薯淀粉
Potato starch
取少量水與淀粉混合，將剩余水加熱。
將所有配料倒回鍋中煮沸。
Warm the water, remove a small portion, and mix with the starch.
Return everything to the pan and bring to a boil.
靈感抹茶巧克力輕慕斯
LIGHT MATCHA INSPIRATION CHOCOLATE MOUSSE
500g
12g
60g
380g
590g
靈感抹茶淀粉基底
Liquid starch for Matcha
Inspiration
吉利丁粉（220bloom）
Powdered gelatin 220 Bloom
水合吉利丁用水
Water for the gelatin
靈感抹茶
MATCHA INSPIRATION
淡奶油
Whipping cream
將淀粉基底加熱，加入水合吉利丁。
將熱淀粉基底分次倒在部分融化的靈感抹茶巧克力上。
盡快均質(zhì)至以達到理想的乳化狀態(tài)。
當(dāng)混合物溫度達到30-35°C時，拌入打發(fā)至慕斯質(zhì)地的淡奶油。
立即倒出。冷凍。
Heat the water mixture and add the rehydrated gelatin.
Gradually pour the hot liquid starch over the partially melted Matcha Inspiration couverture.
Blend as soon as possible until you have a perfect emulsion.
Once the mixture is at 30-35°C, pour over the whipped cream which has been whipped until it
has the texture of a mousse.
Pour out immediately. Freeze.
靈感水果輕慕斯
LIGHT FRUIT INSPIRATION MOUSSE
加熱果泥，加入水合吉利丁。
將熱的果泥分次倒入融化的巧克力中。
盡快均質(zhì)至以達到理想的乳化狀態(tài)。
當(dāng)混合物達到35-40°C時，拌入打發(fā)至慕斯質(zhì)地的淡奶油。 立即倒出。冷凍。
Heat the purée and add the bloomed gelatin.
Gradually pour the hot purée over the melted couverture.
Blend as soon as possible until you have a perfect emulsion.
When the mixture reaches 35-40°C, pour over the whipped cream which has been whipped until it has the texture of a mousse.
Pour out immediately. Freeze.
19
20
濃郁靈感扁桃仁打發(fā)甘納許
INTENSE ALMOND INSPIRATION WHIPPED GANACHE
靈感扁桃仁淀粉基底
LIQUID START FOR ALMOND INSPIRATION
1080g
32g
全脂牛奶
Whole milk
馬鈴薯淀粉
Potato starch
將少量冷牛奶與馬鈴薯淀粉混合。
備用。
將剩余牛奶加熱至85°C-90°C。
將部分熱牛奶與牛奶淀粉混合物混合。
將所有配料倒回鍋中煮沸。
Mix together a small portion of the cold milk with the potato starch.
Set aside.
Heat the rest of the milk to between 85°C and 90°C.
Combine some of the hot milk with the milk and starch mixture.
Return everything to the pan and bring to a boil.
濃郁靈感扁桃仁打發(fā)甘納許
INTENSE ALMOND INSPIRATION WHIPPED GANACHE
1000g
12g
60g
830g
600g
淀粉基底
Liquid starch
吉利丁粉（220 Bloom）
Gelatin powder 220 Bloom
吉利丁用水
Water for the gelatin
靈感扁桃仁
ALMOND INSPIRATION
淡奶油
Whipping cream
稱出配方所需的熱淀粉基底的量，然后加入水合吉利丁。用刮刀分次攪拌部分融化的巧克力，制成乳液。
加入冷的淡奶油。
再次攪拌。
放入冰箱，在4°C的溫度下靜置12小時最佳。
打發(fā)至質(zhì)地足夠堅實，可裝入裱花袋或用抹刀操作。
Weigh out the quantity of hot liquid starch required for the recipe and add the rehydrated gelatin.
Slowly combine with the partially melted couverture to make an emulsion using a spatula.
Add the chilled cream.
Mix again.
Ideally, leave to set in the refrigerator for 12 hours at 4°C.
Whisk until the texture is firm enough to use in a piping bag or work with a spatula.
靈感系列基本食譜
The Essentials Inspfiffiffl
框模用靈感扁桃仁甘納許
ALMOND INSPIRATION GANACHE FOR FRAMES
530g
80g
900g
淡奶油
Whipping cream
葡萄糖漿 DE60
Glucose DE60
靈感扁桃仁
ALMOND INSPIRATION
淡奶油
Whipping cream
水
Water
葡萄糖漿 DE60
Glucose DE60
靈感抹茶
MATCHA INSPIRATION
發(fā)酵黃油
European butter
將淡奶油和葡萄糖漿加熱至60-65°C。
將一半混合液倒入半融化的巧克力上。
用刮刀攪拌均勻，加入剩下的淡奶油，用均質(zhì)機攪拌，以達到理想的乳化狀態(tài)。
在32-33°C時倒入模具。
放在16-18°C、相對濕度55-65%的環(huán)境中靜置結(jié)晶24-48小時。
Heat the cream with the glucose syrup to 60-65°C.
Pour half over the partially melted couverture.
Mix well with a spatula, add the rest of the cream, and mix using an immersion blender to form a perfect
emulsion.
Pour into frames at 32-33°C.
Leave to set for 24 to 48 hours at 16-18°C and between 55 and 65% relative humidity.
框模用靈感抹茶甘納許
MATCHA INSPIRATION GANACHE FOR FRAMES
400g
100g
75g
900g
75g
將淡奶油、水和葡萄糖漿加熱至60-65°C，將一半液體倒在部分融化的靈感抹茶巧克力上。
用刮刀充分?jǐn)嚢?，加入剩余的液體，用均質(zhì)機攪拌，以達到理想的乳化狀態(tài)。
當(dāng)甘納許溫度降至35-40°C時，加入室溫的（約18°C）黃油丁，再次均質(zhì)。
在30-32°C的溫度下，倒出甘納許。
放在16-18°C、相對濕度55-65%的環(huán)境中靜置結(jié)晶24-48小時。
Heat the cream and water with the glucose to 60-65°C, pour half over the partially melted
Matcha Inspiration couverture.
Mix well with a spatula, add the remaining liquid, and mix using an immersion blender to form a perfect
emulsion.
When the ganache temperature is between 35-40°C, add the room-temperature butter (about18°C)
in cubes and blend again.
Pour out the ganache at a temperature of 30-32°C.
Leave to set for 24 to 48 hours at 16-18°C and between 55 and 65% relative humidity.
靈感水果和靈感抹茶打發(fā)甘納許
FRUIT AND MATCHA INSPIRATION WHIPPED GANACHE
將果泥/水和葡萄糖漿混合加熱至約80°C，加入轉(zhuǎn)化糖漿*。
將糖漿分次倒入融化的巧克力和可可脂*中。 盡快均質(zhì)至以達到理想的乳化狀態(tài)。
加入冷的淡奶油。再次均質(zhì)。最好在4°C的冰箱中冷藏12小時。
攪拌至質(zhì)地足夠堅實，可裝入裱花袋或用抹刀操作。
Heat the puree/water with the glucose to about 80°C, add the inverted sugar*.
Gradually pour over the melted couverture and cocoa butter*. Blend as soon as possible until you have a perfect emulsion.
Add the cold cream. Mix again. Leave to set in the refrigerator, ideally for 12 hours at 4°C.
Whisk until the texture is firm enough to use in a piping bag or work with a spatula.
* 包含在該<11637配方中。
* If included in the recipe.
21
靈感草莓
STRAWBERRY INSPIRATION
靈感百香果
PASSION FRUIT INSPIRATION
靈感覆盆子
RASPBERRY INSPIRATION
靈感柚子
YUZU INSPIRATION
水果果泥
Fruit purée
葡萄糖漿 DE60 Glucose DE60
450g 450g 450g -
50g 50g 50g 50g
轉(zhuǎn)化糖漿
Inverted sugar 50g 50g 50g 50g
靈感系列
INSPIRATION 1050g 1290g 1000g 1290g
淡奶油
Whipping cream 1500g 1500g 1500g 1500g
靈感抹茶
MATCHA INSPIRATION
-
100g
水
Water - - - 450g 450g
-
1000g
1500g
可可脂
Cocoa butter - 50g - 50g -
靈感草莓
STRAWBERRY INSPIRATION
靈感百香果
PASSION FRUIT INSPIRATION
靈感覆盆子
RASPBERRY INSPIRATION
靈感柚子
YUZU INSPIRATION
水果果泥
Fruit purée
細(xì)砂糖
Sugar
300g 300g 300g 300g
500g 500g 500g 500g
葡萄糖漿 DE35/40
Glucose DE35/40 50g 50g 50g 50g
靈感系列
INSPIRATION 300g 300g 280g 300g
水果果泥
Fruit purée* 100g - 100g -
* 加入較少量的果泥。 混合均質(zhì)。
* Add the smaller quantity of purée. Blend.
靈感水果模制巧克力甘納許
FRUIT INSPIRATION MOLDED BONBON GANACHE
將較多量的果泥、細(xì)砂糖和葡萄糖漿煮至104°C。
停止加熱，待溫度降至75-80°C。
將熱的混合物分次倒入融化的巧克力中。
盡快均質(zhì)至以達到理想的乳化狀態(tài)。
Cook the larger quantity of purée, sugar, and glucose to 104°C.
Stop cooking and let the temperature fall back to 75-80°C.
Gradually pour the hot mixture onto the melted couverture.
Blend as soon as possible until you have a perfect emulsion.
22
靈感系列基本食譜
The Essentials Inspfiffiffl
靈感草莓
STRAWBERRY INSPIRATION
靈感百香果
PASSION FRUIT INSPIRATION
靈感覆盆子
RASPBERRY INSPIRATION
靈感柚子
YUZU INSPIRATION
全脂牛奶
Whole milk
轉(zhuǎn)化糖漿 Inverted sugar
360g 225g 360g 225g
60g 20g 60g 20g
靈感系列
INSPIRATION 580g 755g 580g 755g
靈感抹茶
MATCHA INSPIRATION
靈感扁桃仁
ALMOND INSPIRATION
全脂牛奶
Whole milk
淡奶油
Whipping cream
300g 300g
200g 200g
葡萄糖漿 DE60 Glucose DE60 90g -
細(xì)砂糖
Sugar 16g 16g
果膠 X58 Pectin X58 4g 4g
靈感系列
INSPIRATION 370g 600g
可可脂 Cocoa butter - 60g
靈感抹茶
MATCHA INSPIRATION
靈感扁桃仁
ALMOND INSPIRATION
全脂牛奶
Whole milk
細(xì)砂糖
Sugar
600g 600g
40g 20g
果膠 X58 Pectin X58 6g 4g
靈感系列
INSPIRATION 220g 160g
濃郁靈感扁桃仁或靈感抹茶甘納許，適用于甜點和撻類
INTENSE ALMOND OR MATCHA INSPIRATION GANACHE FOR DESSERTS AND TARTS
將牛奶、淡奶油和葡萄糖漿加熱至40-45°C。
加入細(xì)砂糖和果膠混合物，煮沸數(shù)秒，以充分激活果膠。
果膠基底加熱后，用刮刀攪拌乳化，分次倒在部分融化的巧克力和可可脂上。
盡快均質(zhì)攪拌，以達到理想的乳化狀態(tài)。在40-45°C的溫度下倒出。
撻類和甜點：在4°C的冰箱中冷藏至少2小時。
Heat the milk, cream, and glucose to 40-45°C.
Add the sugar-pectin mixture and bring everything to a boil for a few seconds to fully activate the pectin.
When the pectin base is hot, emulsify with a spatula while gradually pouring over the partially melted couverture and cocoa butter.
Blend vigorously as soon as possible to make a perfect emulsion. Pour out at 40-45°C.
For tarts and desserts: Leave to set for at least 2 hours in the refrigerator at 4°C.
靈感扁桃仁或靈感抹茶啫喱
ALMOND OR MATCHA INSPIRATION JELLY
將牛奶加熱至40-45°C。加入細(xì)砂糖和果膠混合物，煮沸數(shù)秒，以充分激活果膠。
趁果膠牛奶熱時，用刮刀將其乳化，同時分次與部分融化的巧克力混合。
盡快均質(zhì)攪拌，以達到理想的乳化狀態(tài)。
在45-50°C的溫度下倒出。
Heat the milk to 40-45°C.
Add the sugar-pectin mixture and bring everything to a boil for a few seconds to fully activate the pectin.
When the pectin milk is hot, emulsify it using a spatula while gradually combining it with the partially melted couverture.
Blend vigorously as soon as possible to achieve a perfect emulsion.
Pour out at 45-50°C.
靈感水果甜點甘納許
FRUIT INSPIRATION GANACHE DESSERT
加熱牛奶和轉(zhuǎn)化糖漿。
分次與融化的調(diào)溫巧克力混合。
盡快攪拌至以達到理想的乳化狀態(tài)。
備用。
Heat the milk and Inverted sugar.
Gradually combine this with the melted couverture.
Blend as soon as possible until you have a perfect emulsion.
Set aside.
23
靈感草莓
STRAWBERRY INSPIRATION
靈感百香果
PASSION FRUIT
INSPIRATION
靈感覆盆子
RASPBERRY
INSPIRATION
靈感柚子
YUZU
INSPIRATION
水果果泥
Fruit purée 200g 200g 200g 200g
葡萄糖漿 DE38/40
Glucose DE38/40
吉利丁粉（220 Bloom）
Gelatin powder 220 Bloom
10g 10g 10g 10g
6g 6g 6g 6g
水合吉利丁用水
Water for the gelatin 30g 30g 30g 30g
靈感系列
INSPIRATION 270g 310g 260g 310g
淡奶油
Whipping cream 400g 400g 400g 400g
靈感系列基本食譜
The Essentials Inspfiffiffl
濃郁靈感扁桃仁或靈感抹茶奶油醬
INTENSE ALMOND OR MATCHA INSPIRATION CRéMEUX
濃郁奶油醬用蛋基英式蛋奶醬
EGG-BASED CRèME ANGLAISE FOR INTENSE CRéMEUX
570g
245g
100g
165g
20g
全脂牛奶
Whole milk
淡奶油
Whipping cream
葡萄糖漿 DE60
Glucose DE60
全蛋
Whole eggs
細(xì)砂糖
Sugar
將牛奶、淡奶油和葡萄糖漿煮沸。
將煮沸的混合物倒入事先與細(xì)砂糖混合的蛋液中（但無需攪打至緞帶裝）。
將混合物加熱到84°C，用均質(zhì)機攪拌均勻。
可立即使用，也可迅速冷卻后放入冰箱備用。
Bring the milk, cream, and glucose syrup to a boil.
Pour over the eggs previously combined with sugar (but not whisked to the ribbon stage).
Heat the mixture to 84°C and mix with an immersion blender to combine.
Use immediately or cool quickly and set aside in the refrigerator.
濃郁奶油醬
INTENSE CRéMEUX
將英式蛋奶醬加熱并均質(zhì)攪拌后，加入水合吉利丁或Gracila凝膠。
用刮刀分次攪拌部分融化的巧克力，制成乳液。
盡快高速均質(zhì)，以達到理想的乳化狀態(tài)。
最好在4°C的冰箱中冷藏12小時。
When the crème anglaise is hot and blended, add the rehydrated gelatin or Gracila Gel.
Slowly combine with the partially melted couverture to make an emulsion using a spatula.
Blend vigorously as soon as possible to achieve a perfect emulsion.
Leave to set in the refrigerator, ideally for 12 hours at 4°C.
靈感抹茶（吉利?。?/p>
MATCHA INSPIRATION (Gelatin)
靈感抹茶（Gracilia）
MATCHA INSPIRATION (Gracilia)
靈感扁桃仁
ALMOND INSPIRATION
蛋基英式蛋奶醬
Egg-based crème anglaise
吉利丁粉（220 Bloom）
Gelatin powder 220 Bloom
1000g 1000g 1000g
8g - 7.5g
水合吉利丁用水
Water for the gelatin 40g - -
Gracila凝膠
Gracila Gel - 4g -
靈感系列
INSPIRATION 350g 350g 550g
靈感水果奶油醬
FRUIT INSPIRATION CRéMEUX
將果泥和葡萄糖漿加熱至約80°C，加入水合吉利丁。
分次與融化的調(diào)溫巧克力混合。
盡快均質(zhì)至以達到理想的乳化狀態(tài)。
加入冷的淡奶油。再次均質(zhì)。
最好在4°C的冰箱中冷藏結(jié)晶12小時。
Heat the purée with the glucose to about 80°C, add the bloomed gelatin.
Gradually combine this with the melted couverture.
Blend as soon as possible until you have a perfect emulsion.
Add the cold cream. Mix again.
Leave to set in the refrigerator, ideally for 12 hours at 4°C.
24
靈感抹茶植物基打發(fā)甘納許
MATCHA INSPIRATION PLANT-BASED WHIPPED GANACHE
靈感抹茶植物基打發(fā)甘納許用蛋白質(zhì)淀粉基底
PROTEIN STARCH BASE FOR MATCHA INSPIRATION PLANT-BASED WHIPPED GANACHE
500g
20g
6g
水
Water
馬鈴薯淀粉
Potato starch
冷用馬鈴薯蛋白粉
Potatowhip Cold
在鍋中稱量水，加入混合了馬鈴薯蛋白的馬鈴薯淀粉。
靜置5分鐘，使其水合，然后加熱至80°C。
直接使用。
In a saucepan, weigh the water and add the potato starch mixed with the potato protein.
Leave to hydrate for five minutes before cooking to 80°C.
Use straight away.
靈感抹茶植物基打發(fā)甘納許
MATCHA INSPIRATION PLANT-BASED WHIPPED GANACHE
510g
360g
110g
蛋白質(zhì)淀粉基底
Protein starch base
靈感抹茶
MATCHA INSPIRATION
可可脂
Cocoa butter
制作用于植物基打發(fā)甘納許的蛋白質(zhì)淀粉基底。
將熱的混合物分次倒入部分融化的靈感抹茶和可可脂中。
盡快均質(zhì)至以達到理想的乳化狀態(tài)。
放入冰箱冷藏結(jié)晶，最佳時長為12小時。
攪拌至質(zhì)地足夠堅實，可裝入裱花袋或用抹刀操作。
Make the protein starch base for the plant-based whipped ganache.
Gradually pour the hot mixture over the partially melted Matcha Inspiration and cocoa butter.
Blend as soon as possible until you have a perfect emulsion.
Leave to set in the refrigerator, ideally for 12 hours.
Whisk until the texture is firm enough to use in a piping bag or to work with a spatula.
靈感抹茶植物基慕斯
MATCHA INSPIRATION PLANT-BASED MOUSSE
植物基淀粉基底
ESSENTIALS PLANT-BASED LIQUID STARCH
370g
38g
14g
燕麥飲
Oat drink
葡萄糖漿 DE60
Glucose DE60
玉米淀粉
Corn starch
將燕麥飲與葡萄糖漿一同加熱。
在30°C時加入玉米淀粉，加熱至95°C。
Heat the oat drink along with the glucose syrup.
At 30°C, add the corn starch and heat to 95°C.
可打發(fā)蛋清替代品
WHIPPABLE PROTEIN SUBSTITUTE
14g
18g
1.8g
425g
將馬鈴薯蛋清粉與冷用淀粉和魔芋膠混合。
加入水并充分?jǐn)嚢柚镣耆诤?，此過程可能需要較長時間。
靜置水合至少6小時。
Mix together the potato protein with the Gelcrem Cold and konjac.
Add the water and mix until well combined, which may take a while.
Leave to bloom for at least 6 hours.
靈感抹茶植物基慕斯
MATCHA INSPIRATION PLANT-BASED MOUSSE
400g
480g
440g
植物基淀粉基底
Plant-based liquid starch
靈感抹茶
MATCHA INSPIRATION
可打發(fā)蛋清替代品
Whippable protein substitute
制作淀粉基底。 倒入半融化的靈感抹茶巧克力中。
用均質(zhì)機充分乳化。 另一邊，將蛋清替代品打發(fā)至干性發(fā)泡。
當(dāng)基底甘納許溫度達到29-30°C時，輕輕拌入打發(fā)的蛋清替代品。
冷藏定型至少2小時后，再將慕斯冷凍。
Make the starch mixture. Pour over the partially melted Matcha Inspiration couverture.
Emulsify thoroughly using an immersion blender. Separately, whip the protein substitute until firm.
When the base ganache reaches 29-30°C, gently fold in the whipped protein substitute.
Then let set in the refrigerator for at least 2 hours before freezing the mousse.
靈感抹茶植物基奶油醬
MATCHA INSPIRATION PLANT-BASED CRéMEUX
250g
10g
15g
110g
燕麥飲
Oat drink
馬鈴薯淀粉
Potato starch
葡萄糖漿 DE60
Glucose DE60
靈感抹茶
MATCHA INSPIRATION
將少量冷的植物飲與馬鈴薯淀粉混合，備用。
將剩余植物飲與葡萄糖漿加熱至30°C，加入植物飲淀粉混合物。煮沸。 將熱的混合物分次倒入融化的巧克力中。
盡快高速均質(zhì)，以達到理想的乳化狀態(tài)。
最好冷藏結(jié)晶12小時。
Mix a small portion of the plant-based drink with the potato starch while cold. Set aside.
Heat the remaining plant-based drink and glucose to 30°C, then add the plant-based drink-starch mixture.
Cook until it comes to a boil. Gradually pour the hot mixture onto the melted couverture.
Blend vigorously as soon as possible to achieve a perfect emulsion.
Leave to set in the refrigerator, preferably for 12 hours.
如需更多信息，請聯(lián)系法芙娜學(xué)校詳細(xì)了解法芙娜植物基甜點課程。
FOR FURTHER INFORMATION, PLEASE CONTACT L’ECOLE VALRHONA TO LEARNMORE
ABOUT THE “PLANT-BASED PASTRY WITH L’éCOLE VALRHONA” COURSE.
25
基本食譜植物基配方
The Essentials t-based recip
冷用馬鈴薯蛋白粉
Potatowhip Cold
索薩 冷用淀粉
Gelcrem Cold
魔芋膠
Konjac
水合用水
Water for the gelatin
產(chǎn)品數(shù)據(jù)表
Data sheet
推薦用途
Recommended application
不推薦用途
Application not recommended
產(chǎn)品
PRODUCT
靈感抹茶
MATCHA
INSPIRATION
靈感覆盆子
RASPBERRY
INSPIRATION
靈感扁桃仁
ALMOND
INSPIRATION
靈感百香果
PASSION FRUIT
INSPIRATION
靈感草莓
STRAWBERRY
INSPIRATION
靈感柚子
YUZU
INSPIRATION
水果
FRUIT
抹茶
Matcha
覆盆子
Raspberry
扁桃仁
Almond
百香果
Passion Fruit
草莓
Strawberry
柚子
Yuzu
產(chǎn)品編號
PRODUCT CODE VAL0602 VAL0549 VAL0545 VAL0547 VAL0546 VAL0548
配料成分
INGREDIENTS
可可脂 35%
綠茶 8.1%
糖 56%
脂肪 35%
Cocoa butter 35%
Green tea 8.1%
Sugar 56%
Fat 35%
可可脂 35.9%
覆盆子粉 11.5%
糖 52%
脂肪 36%
Cocoa butter 35.9%
Raspberry powder
11.5%
Sugar 52%
Fat 36%
可可脂 30.5%
扁桃仁 30.6%
糖 38%
脂肪 39%
Cocoa butter 30.5%
Almond 30.6%
Sugar 38%
Fat 39%
可可脂 32.8%
百香果汁 17.3%
糖 49.3%
脂肪 33%
Cocoa butter 32.8%
Passion fruit juice
17.3%
Sugar 49.3%
Fat 33%
可可脂 37.9%
草莓 14.2%
糖 47%
脂肪 39%
Cocoa butter 37.9%
Strawberry 14.2%
Sugar 47%
Fat 39%
可可脂 34%
柚子汁 2.4%
糖 55%
脂肪 38%
Cocoa butter 34%
Yuzu juice 2.4%
Sugar 55%
Fat 38%
最佳食用日期
BEST BEFORE DATE
包裝規(guī)格
PACKAGING
3kg 袋裝
3kg bag of fèves
10 月 months 10 月 months 14 月 months 10 月 months 10 月 months 10 月 months
3kg 粒狀袋裝
3kg bag of drops
3kg 袋裝
3kg bag of fèves
3kg 袋裝
3kg bag of fèves
3kg 粒狀袋裝
3kg bag of drops
3kg 袋裝
3kg bag of fèves
披覆
COATING
制模
MOLDING
排塊
BARS
慕斯
MOUSSES
奶油甘納許
CRéMEUX
GANACHES
冰淇淋雪葩
ICE CREAMS
SORBETS
26
實用技巧和小竅門
Tips & tricks
遵循這些指南，您將能夠最大程度地保持所有靈感系列產(chǎn)品的色澤、
質(zhì)地與風(fēng)味，每一次都為消費者提供極致的品味體驗！
THESE GUIDELINES WILL HELP YOU PRESERVE THE COLOR, TEXTURE,
AND FLAVOR OF ALL YOUR INSPIRATION CREATIONS FOR AN OPTIMAL
INDULGENT EXPERIENCE EVERY TIME!
為保證您使用系列產(chǎn)品制作的所有食品的靈感品質(zhì)和風(fēng)味，請遵循以下適用于所有產(chǎn)品的簡單指南。
To guarantee the quality and indulgent flavor of everything you create with the Inspiration range, follow
these simple guidelines that apply to all its products.
最佳儲存方式
OPTIMAL STORAGE
將可可豆袋置于避光、防潮的環(huán)境中，并使用不透
光且密封良好的包裝。 不同原料的理想溫度略有
差異： 靈感抹茶和靈感扁桃仁：16-18°C，靈感水
果：18-20°C。
開封后請務(wù)必重新密封包裝袋，以保持產(chǎn)品的新鮮
度和品質(zhì)。
Always store bags of feves away from light and
humidity in opaque,well-sealed packaging. The ideal
temperature varies slightly according to ingredient:
16-18°C for matcha and almond, and 18-20°C for
Fruit Inspiration products.
Be sure to reseal opened bags to preserve the
freshness and quality of the products.
以確保鮮艷色澤和理想質(zhì)地
FOR VIBRANT COLOR AND PERFECT TEXTURE
請盡量在臨近零售日期前模制，以確保色彩鮮艷和
質(zhì)地完美。
靈感水果系列產(chǎn)品需持續(xù)攪拌以獲得順滑質(zhì)地，并
嚴(yán)格遵循各產(chǎn)品對應(yīng)的調(diào)溫圖表，確保成品光澤亮
麗且定型良好。
When molding, make your products as close as
possible to the retail date to guarantee vibrant color
and perfect texture.
For FruitInspiration products,stir continuouslywhen
melting to achieve a smooth texture, and carefully
followthe tempering chartindicated for each product
to ensure that your creations shine and hold their
shape.
最佳保質(zhì)期
OPTIMUM SHELF LIFE
請盡量在臨近零售日期前制作產(chǎn)品，以確保最終消
費者至少能享用一周的最佳口感。 建議最長保質(zhì)期
為4周，其中包括3周的店內(nèi)陳列期。
確保各種配料庫存周轉(zhuǎn)良好，并保持適宜的儲存條
件，特別是不易儲存的扁桃仁和水果制品。
Make your products as close as possible to the sale date to give the end consumer at least one week of optimal enjoyment. We recommend amaximumshelf
life of 4 weeks, including 3 weeks in-store.
Ensure good stock rotation and maintain proper
storage conditions for each ingredient, particularly
for almond and fruit-based creations,which aremore
delicate.
27
提升風(fēng)味，詮釋情緒
ELEVATED FLAVOR, EMOTION DEFINED
靈感抹茶
Mffa Inspfiffiffl
突破植物基配料的常規(guī)，呈現(xiàn)前所未有的感官體驗。 法芙娜僅選用最
高等級的抹茶茶葉，并保留其純正風(fēng)味。 靈感抹茶融合植物的清香與
微苦味道，伴隨輕柔的烘焙香和鮮美余味，帶來層次豐富的味覺享受。
Break free fromplant-based conventionsto reveal unprecedented sensory
experiences. Valrhona sources only the highest grade matcha leaves
for preserved, authentic flavor. Matcha Inspiration blends vegetal and
bitter notes with lighter, roasted, and umami undertones.
媒體聯(lián)絡(luò)：
Press contact:
China@valrhona-selection.com REF. VAL-202501128-01
