澳洲女王的“莱明顿”配方+视频（内附配方·可下载）

互推小编 2024-01-06

Kirsten Tibballs & Lamington

Lamington是澳洲人最喜欢的小蛋糕之一，不过这个看着根本就和莱明顿蛋糕没一毛钱关系是吧？表困惑，看看配方你就知道它就是个莱明顿——澳洲女王Kirsten Tibballs（下图）的作品，简约精致的法式风格与澳洲本土名点结合的完美无比！

pytr☜今日图片&视频下载提取码

每天9：00/12：30更新，每篇文末左下角“了解更多”点击进入均可下载当日配方、视频或图片文件，省去大家自己复制黏贴的麻烦，配方文件无任何水印设置；“提取码”因近日度娘抽风搞怪，暂不提供无码下载服务，只能按她的规矩来，所以下载之前先把这个“提取码”复制一下~

莱明顿Lamington

by Kirsten Tibballs

配方量：8个切面图及组装示意图如下

参考模具

silikomart-profesional

cylindre-75-long-cylinders-tube-silicone-molds

126-x-27-mm-h-27-mm-vol-10-x-76-ml

（包含一个切割模具）

（如果没有此型号，也可以使用类似规格的替代）

巧克力沙布列

配方

75克无盐黄油

70克黄糖（红糖）

30克蛋黄

60克中筋面粉#1

10克泡打粉

15克可可粉（Callebaut dutch-process cocoa powder 22-24%）

63克杏仁粉

适量中筋面粉#2（用于撒在烤垫上擀压面团）

制作

1、黄油和砂糖在搅拌机内用扁桨（paddle attachment）搅拌至没有结块时，加入蛋黄拌匀，降低搅拌速度加入过筛的粉类拌匀。

2、面团从搅拌缸中取出，压成平整的方形，保鲜膜密封冷藏30~60分钟至定型。烘焙纸或硅胶烤垫上撒粉（中筋面粉#2），把冷藏的面团擀压成2-3毫米厚度。

3、冷冻20-30分钟，准备一张网孔硅胶烤垫，把用模具（宽的一端）切割好的长椭圆形放上，如果变软了则需要重新冷冻结实。

4、放入预热至165℃的烤箱中烘烤8-10分钟——巧克力沙布列很难从颜色上判断是否烤熟，可以到时间后取出查看，如果仍未烤熟则继续烘烤至烤熟。

覆盆子海绵蛋糕

配方

116g 蛋黄

50g 细砂糖 (A)

150g 蛋白

2g 塔塔粉※（或柠檬汁）

50g 细砂糖 (B)

30g 融化的28%白巧克力（Callebaut W2 white chocolate 28%, melted）

50g 覆盆子果茸（Ravifruit raspberry puree）

45g 杏仁粉（或扁桃仁粉）

25g 玉米淀粉

1g 红色色素（非必须，AmeriColor red gel colour水溶性）

制作

1、蛋黄和砂糖(A)在搅拌缸内用球桨(whisk attachment)搅打至变轻并呈奶糊状，倒在盆中待用。另一个搅拌缸内低速搅打蛋白和塔塔粉至软尖峰（鹰嘴状），逐渐加速并缓慢加入砂糖(B)，再加入红色。

2、把溶化的巧克力加入到“步骤1”的蛋黄混合物中拌匀后再加入覆盆子果茸。再把蛋白霜加入，翻拌均匀，最后加入杏仁粉和玉米淀粉拌匀，铺在硅胶烤盘上。

3、在预热至170℃的烤箱中烘烤约10分钟，手指请按会明显反弹时则表示烤熟，出炉静置冷却待用。

※塔塔粉替代：柠檬汁、食盐或醋

椰子酥脆

配方

100克细砂糖

75克葡萄糖浆

2克海盐

30克水

40克椰蓉

15克无盐黄油（软化）

2克小苏打

制作

1、大号平底锅内放入砂糖、葡萄糖浆、盐和水，煮沸并搅拌至砂糖完全融化，加入椰蓉拌匀，然后加热至150℃，期间持续搅拌。

2、离火立刻拌入黄油筛入小苏打拌匀，倒在硅胶烤垫上室温冷却。冷却后切成小片密封储存待用。

巧克力酥脆条

200克融化的41%牛奶巧克力（Callebaut 841 powder milk couverture 41%）

20克椰子油

20克椰蓉

适量覆盆子海绵蛋糕

适量椰子酥脆片

制作

1、牛奶巧克力融化至34℃，加入椰子油拌匀，倒在椰子酥脆片上，再加入椰蓉用胶刮刀搅拌均匀。

2、蛋糕冷却后表面铺盖一张烘焙纸，将蛋糕翻转过来，揭掉烤垫。用抹刀把“步骤1”的混合物抹在蛋糕上。

3、室温稍静置，用模具的窄面裁切为细长条，冷藏待用（如果是立刻使用，则可室温短时间内放置）。

椰子果冻

150克椰子果茸

5克吉利丁片（gold）

20克椰浆

制作

1、吉利丁片在冰水中浸泡软化，小火加热椰子果茸并放入软化沥干水分的吉利丁片，搅拌至完全融化，最后加入椰浆。

2、每个模具(Silikomart Cylinde Silicon Mould)内放入20克（仅仅模具弧形底部），冷冻2小时（或急冻10分钟）。

冻结后脱模把边缘裁掉2毫米，然后继续冷冻待用。

巧克力慕斯

270克淡奶油（乳脂含量35%）#A

100克黑巧克力（推荐：Callebaut Madagascar Origin 67%）

50克牛奶巧克力（推荐：Callebaut Arriba milk 39%）

80克全脂牛奶

80克淡奶油（乳脂含量35%）#B

17克细砂糖

32克蛋黄

制作

1、中度打发淡奶油#A冷藏待用。

2、厚底锅内煮沸淡奶油#B和牛奶，小盆中砂糖与蛋黄打散后缓慢冲入煮沸的淡奶油和牛奶拌匀后再次加热并持续搅拌至80℃，过滤到盛放2种巧克力的盆内并搅拌至乳化混合均匀。降温至32℃，拌入“步骤1”冷藏的淡奶油。

3、慕斯装入裱花袋，挤入模具1/2满，用抹刀或汤匙把四壁涂抹上慕斯。

放入椰子果冻

再继续挤入慕斯，最后铺盖上覆盆子海绵蛋糕（巧克力面朝下），冷冻3~4小时或隔夜。

巧克力镜面淋面

67克水#A

80克细砂糖

100克葡萄糖浆

2克海盐

600克中性镜面果胶（推荐：焙乐道）

210克水#B

100克可可粉（推荐：Callebaut Dutch-process cocoa powder 22-24%）

3克黑色（非必须，推荐：AmeriColor black gel colour）

18克吉利丁片（gold）

制作

1、吉利丁片冰水融化。中火加热水#A、砂糖、葡萄糖浆和盐，至砂糖融化。加入镜面果胶并保持中火状态。水#2和可可粉混合成糊状，加入到前边的热糖浆混合物中用蛋抽搅拌5分钟，加入黑色拌匀。

2、过滤后加入冰水泡软并沥干水分的吉利丁，搅拌至完全混合均匀。保鲜膜贴面覆盖密封冷藏隔夜，使用前回温。

瑞士马玲装饰

100克细砂糖

50克蛋白

适量酒石酸（或柠檬汁）

20克椰蓉

适量植物脱模油喷剂

制作

1、搅拌机的搅拌缸内加热砂糖、蛋白和酒石酸并搅拌至温度60℃，离火把搅拌缸放在搅拌机上用球桨（whisk attachment）搅拌至中等硬度的尖峰状——瑞士蛋白霜。

2、铝制烤盘喷植物脱模油喷剂铺上一张烘焙纸，用直径4毫米的圆形裱花嘴把蛋白霜挤成细长条状，表面撒椰蓉。

3、在预热至80℃的烤箱烘烘烤90~120分钟至其完全烘干，密封储存待用。

组装完成

1、淋面回温至20~22℃，用均质机均质乳化注意不要搅入气泡。把慕斯逐个取出脱模后放在网架上（底部放托盘），用厨房纸巾擦拭掉慕斯表面可能存在的水珠等确保其干燥状态，用巧克力镜面淋面，当淋面停止滴落时，用细竹签把慕斯移到巧克力沙布列上。

2、把瑞士马玲折成等长度的长条，摆放在表面并装饰几个切碎的覆盆子（可以使用镊子更精准操作）。

看看视频更容易理解配方了（视频已打包；可下载哦）

超级棒的配方啊...不会有谁嫌小编写的多吧？

英文版配方

Lamington petit gateaux

by Kirsten Tibballs

makes 8

Chocolate sable

ingredients

75g unsalted butter

70g brown sugar

30g egg yolks

60g plain (all purpose) flour

10g baking powder

15g Callebaut dutch-process cocoa powder 22-24%

63g almond meal

q.s plain (all purpose) flour

Method

Mix the butter and sugar together in the bowl of a stand mixer fitted with a paddle attachment. When there are no lumps left, add the egg yolks. Reduce the speed then lastly add the sifted dry ingredients and mix until it just comes together.
Remove the dough from the mixer and press it into a neat, flat square. Cover it in plastic wrap and chill in the fridge for 30 minutes to 1 hour to firm up. Dust flour on a sheet of baking paper or on a Silpat mat. Use a rolling pin to roll the chilled pastry out to a 2-3mm thickness.
Place the rolled pastry in the freezer for 20 – 30 minutes before cutting it. Prepare a Silpain mat on top of a perforated tray. Cut the pastry out with the wider side of the cutter and place onto the prepared tray. If the pastry becomes soft, return it to the freezer.
Bake at 165˚C for 8-10 minutes. It is difficult to tell if chocolate shortbread is cooked because of the colour. If the shortbread it a little soft when you remove it from the oven, place it back in the oven to further bake. Allow to cool down.

Raspberry sponge

ingredients

116g egg yolks

50g caster sugar (A)

150g egg whites, room temperature pinch of cream of tartar

50g caster sugar (B)

30g Callebaut W2 white chocolate 28%, melted

50g Ravifruit raspberry puree

45g almond meal

25g cornflour / corn starch

1u AmeriColor red gel colour (optional)

Method

Whisk the egg yolks and sugar (A) together until light and creamy in the bowl of a stand mixer fitted with a whisk attachment. Remove from the mixer and set aside. On a slow speed, whisk the egg whites and cream of tartar to a soft peak. Gradually increase the speed of the mixer and slowly add the sugar (B). Add the red food colouring into the meringue (this is optional).Fold the melted chocolate into the egg yolk mixture then fold in the raspberry puree. Fold the egg whites and sugar into the egg yolk mixture. Lastly, fold in the almond meal and cornflour. Evenly spread the mixture onto a Demarle ¾ Flexipat with a palette knife.
Bake at 170°C for approximately 10 minutes. The sponge should bounce back when you press it. Let it cool down and keep in the freezer.

#Substitute

pinch of vinegar / salt /lemon juice (for) pinch of cream of tartar

Coconut brittle crunch

ingredients

100g caster sugar

75g liquid glucose

2g sea salt

30g water

40g desiccated coconut

15g unsalted butter, softened

2g bicarbonate of soda

Method

In a large saucepan over medium heat, bring the sugar, glucose, salt and water to a boil and stir until the sugar has dissolved. Once the sugar has dissolved, add the desiccated coconut and mix well. Heat to 150°C while stirring gently.
Remove from the heat and immediately stir in the butter and sieved bicarbonate of soda. Pour the mixture onto a piece of baking paper or a Silpat mat and cool at room temperature. Crush the coconut brittle into smaller pieces and store in an airtight container until required.

Chocolate crunch layer

ingredients

200g Callebaut 841 powder milk couverture 41%, melted

20g coconut oil

20g desiccated coconut

raspberry sponge (above)

coconut brittle crunch (above)

Method

Melt the milk couverture at 34˚C. Add the coconut oil and mix well by hand. Pour the mixture over the crushed coconut brittle crunch. Add the desiccated coconut and mix well with a spatula. Place a sheet of baking paper on top of the raspberry sponge and flip it over.
Remove the Flexipat. Use a palette knife to spread an even, thin layer of the chocolate crunch on top of the raspberry sponge.
Let it set at room temperature. Cut out strips with the narrow side of the mould cutter and set aside. Store in the fridge until assembly. If you are assembling the petit gateaux immediately, keep them at room temperature.

Coconut jelly

ingredients

150g Ravifruit coconut puree

5g glod gelatine sheets

20g coconut liqueur

Method

Soak the gelatine sheets in a bowl of cold water, placing them in one sheet at a time. Slightly warm the coconut purée and add in the drained gelatine, Mix to fully dissolve. Finally add the coconut liqueur.
Deposit 20g into the base of each mould using a depositor and freeze for 2 hours or 10 minutes in a blast freezer. Once frozen, unmould the jelly and trim approximately 2mm off the ends and sides of each strip. Return to the freezer.

Chocolate mousse

ingredients

270g fresh cream 35% fat (A)

100g Callebaut Madagascar Origin dark couverture 67%

50g Callebaut Arriba milk couverture 39%

80g full cream milk

80g fresh cream 35% fat (B)

17g caster sugar

32g egg yolks

Method

Semi-whip the cream (A) and place in the fridge until ready to use. Combine both couvertures in a bowl. Boil the cream (B) and milk in a saucepan. Combine the sugar and egg yolks in a bowl and whisk together. Slowly pour the hot cream and milk over the yolks and sugar. Switch from a whisk to a spatula. Return the mixture to the saucepan on a low heat and bring to 80°C, stirring constantly. Strain the mixture over the couverture and whisk until combined. Cool down to 32°C then fold through the semi-whipped cream.
Transfer the mousse to a disposable piping bag and cut a small tip off the end. Pipe the chocolate mousse halfway into the mould and push it up the sides with a teaspoon or a small palette knife. Carefully insert the trimmed and frozen coconut jelly into the centre of the mould. Pipe additional chocolate mousse on top of the jelly, leaving space for the raspberry sponge. Place the raspberry sponge on top with the chocolate crunch facing down. If required, remove any excess chocolate with a small palette knife. Keep in the freezer for 3- 4 hours before unmoulding.

Chocolate mirror glaze

ingredients

67g water (A)

80g caster sugar

100g liquid glucose

2g sea salt

600g neutral glaze

210g water (B)

100g Callebaut Dutch-process cocoa powder 22-24%

3u AmeriColor black gel colour (optional)

18g gold gelatine sheets

Method

Soak the gelatine sheets in a bowl of cold water, placing them in one sheet at time. Bring the water (A), sugar, warmed glucose and salt to a simmer, just until the sugar has dissolved. Add the neutral glaze and maintain the mixture at a simmer. Combine the water (B) with the cocoa powder and mix to a paste. Add it to the simmering syrup and stir with a whisk for 5 minutes. Add the black food colouring (this is optional).
Strain the glaze and add the pre-soaked and drained gelatine. Mix together to combine. Cover with p lastic wrap touching the surface of the glaze and refrigerate overnight before reheating.

Swiss meringue garnish

ingredients

100g caster sugar

50g egg whites

pinch of cream of tartar

20g desiccated coconut

q.s vegetable oil spray

Method

In a stand mixer mixing bowl over a bain-marie, heat the sugar, egg whites and cream of tartar together and whisk until it reaches 60°C. Remove from the heat and attach the bowl to the stand mixer fitted with a whisk attachment. Whisk until you reach a medium to firm peak - this creates a Swiss meringue. Stick a sheet of baking paper onto an aluminium tray using some vegetable oil spray. Transfer the meringue to a disposable piping bag fitted with a 4mm round nozzle. Starting in the centre of the tray, pipe long lines of meringue onto the baking paper. Don't worry if there are some air pockets, as they will be broken up into sticks when garnishing the petit gateaux. Sprinkle some desiccated coconut on top.
Bake at 80˚C for 1 ½ - 2 hours until the meringue sticks are completely dried. Cover the tray in plastic wrap or place in an airtight container.

Assembly

ingredients

q.s fresh raspberries

Method

Heat the glaze to 20-22˚C with a stick blender, ensuring you don’t expose the blade or create any air bubbles. Remove only a few petit gateaux at a time from the freezer. Unmould the petit gateaux and place onto a wire rack with a tray underneath. Pat the petit gateaux dry with a paper towel before glazing; this will remove any condensation. Pour the glaze over the petit gateaux, ensuring you completely cover it. When the glaze stops dripping, place 2 toothpicks at either end of the petit gateaux and pick it up. Gently place the petit gateaux in the centre of the chocolate sable base then transfer it to a display plate. Remove the toothpicks very carefully by twisting them.
Break the meringue sticks into assorted lengths and carefully arrange on top of the petit gateaux. Cover the toothpick holes with the meringue sticks. Cut small pieces of fresh raspberry and place them around the meringue sticks to decorate. Use tweezers if required.

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