I-French walnut-ikhefu yekhofi I-"Opera" ikhekhe ephothiyoli yaseFransi enemiqolo yebhisikidi yencoko (ngesiFrentshi - Gioconda), ezifakwe kwisitampu sekhofi, i-cream oil oil kunye ne-ganache. Ekugqibeleni, i-glazed nge chocolate. I-French Dalloyau confectionery yenza ikheke idume. Mayelana nokudalwa kwekhekhe kukho iinguqulelo ezimbini: i-confectioner uSiriak Gavillon, osebenza endlwini kaDalloyau, waqulunqa ikhekhe ngo-1955, okwesibini uthi uLouise Clichy wabonisa ikhekhe efanayo kumboniso wokupheka eParis emva kowe-1903. Ukuba u tyelela eParis, ngoko kuyo yonke indawo yokutyela ungazama le khekhefu ekhethiweyo yekhofi. Kodwa akufuneki ukuba uhambe uhambo oluya eFransi, unokwenza ngokugqibeleleyo ukulungelelanisa ikhekhe elinzima, kodwa elingathengiyo. Into eyona nto kukufumana iresiphi eqinisekisiweyo. Ndimelela ekuqwalaseleni kwindlela endiyenzayo ngayo ikhekhe "I-Opera", iipespephu eziguqulelwe zivela ku-Alexander Seleznev. Konke ukuphefumlelwa kwenkcubeko nokulinda impendulo yakho!
Izithako:- Amaqanda inkukhu 6 amaqhosha.
- I-Butter 15 g
- Ishukela 100 g
- Hazelnut 65 g
- Uhlaza, ingqolowa 40 g
- Ityuwa 1 i-pinch
- Umshukela omnyama 160 g
- I-Butter 15 g
- Amaqanda inkukhu 1 pc.
- Cream ye 160 ml
- Ishukela 100 g
- Ikhofu esheshayo 2 tsp.
- Amanzi 100 ml
- Ibhota 200 g
- Amaqanda inkukhu 2 amaqhosha.
- Ikhofu esheshayo 2 tsp.
- Ushukela oBrown 55 g
- Ubisi 60 ml
- I-Chocolate emnyama 75 g
- Ioli ecocekileyo ye-Sunflow 10 ml
- Isinyathelo 1 Lungiselela izithako: ushukela, ishukela elimdaka, ikhofi esheshayo, amaqanda (ibhasikidi - amaqanda ama-2 + i-yolk ezine, i-ganache-1 yolk, i-yolk-2-yolk), umgubo, i-hazelnuts (i-hazelnuts), ibhotela, ukhilimu, ubisi, imifuno ibhotela, ushokoledi.
- Isinyathelo 2 2 amaqanda atshaya ngeesentimitha ezingama-60 zeswekile kude kube lula ukukhanya.
- Inyathelo 3 Yongeza i-nut of nut. Siyixuba.
- Inyathelo 4 I-Whisk 4 iiprotheyini ezine-pinch ityuwa kwi-foam eqinile kwaye ungeze ama-gramu angama-40 weeshukela kwiingxenye, uze whisk de kube i-foam ihlaziye.
- Inyathelo lesi-5 Yongeza i-foam eqhubekayo kwizikhuni kwaye uhluthe umgubo ovela phezulu. Sithintela i-whisk kwicala elinye ngokunyuka ukusuka ngaphantsi-phezulu.
- Inyathelo 6 Hlanganisa ibhotela, udibanise ngobumnene. Yenza iphepha lokubhaka ngephepha lokubhaka (yenza ubukhulu bekhekhe kwifom apho ikhekhe liza kumafriji).
- Inyathelo 7 Phuma i-1/3 yentlama, inqanaba. Bhaka kwi-oven eshushu ngaphambili kwi-210 ° C malunga nemizuzu engama-6. Ngokukhawuleza ukhulule iphepha uze ulipholise kwi-grate. Ngoko siyabhaka amaqebelengwane amathathu (kuxhomekeke kwihovini yakho, inokuthi yenziwe ngokufanayo okanye ngasemva).
- Isinyathelo 8 Bilisa amanzi ngoshukela, wongeza kwaye ugxininise kakuhle ikhofu yangoko. Le isiraphu yokufakwa.
- Inyathelo 9 I-Ganache: ukufudumeza ukhilimu ngaphezu kobushushu obuphakathi kunye nokuqhekeza i-tshokolethi kubo.
- Isinyathelo 10 Susa kwicala kwaye, uphazamise ngokuthe ngxaki i-whisk, yongeza i-yolk 1 kunye ne-15 g yeoli. Zonke zidibene kakuhle.
- Inyathelo 11 I-Cream: ubilise ubisi kunye noshukela omnyama kunye nekhofi.
- Inyathelo 12 Hlanganisa ibhedi yamanzi. Sitshitshisa izikhupha size sithulule ebisi ngekhofi. Brew de mass mass.
- Inyathelo 13 Ngoku sitshintshela ibhafu ukusuka kushushu ukuya kwiqhwa. Yenza ubunzima kuze kube yinto ebandayo.
- Inyathelo 14 Sithatha iqondo lokushisa likamanzi ukuya kuzuko.
- Inyathelo 15 Gcina ngokukhawuleza i-khamera yekhofi kwi bhotela, uhlale uhlahlela.
- Inyathelo 16 Ngoku zonke izinto zikulungele ukuqokelela ikhekhe: iiqebengwane zicolile, ioli yekhofi, i-ganache kunye nokufakwa.
- Inyathelo 17 Kulo nawaphi na ibhokisi enokuvalwa, sibeka ikhekhe eli-1 kunye nomgca ongaphantsi kwaye uphakamise kakhulu nge 1/3 yesiraphu.
- Inyathelo 18 Njengoko isiraphu isetyenzisiwe, sebenzisa ngokufanelekileyo ukhilimu, inqanaba.
- Inyathelo 19 Phezulu kunye namaqebelengwane ama-2, uphinde uphendule ngaphantsi uze uphakamise isiraphu.
- Inyathelo 20 Phezulu, faka isiqingatha se-ganache kunye nezinga.
- Inyathelo 21 I-oil cream. Qaphela kwaye ngokukhawuleza sisebenza, ukuze singadibanisi iziqendu.
- Inyathelo 22 Phinda usebenzise ngokukhawuleza i-ganache. Ndiyasasaza ifosholo yonke phezulu njengesiqithi, kwaye ngokuqinisekileyo ngaphandle kokucindezela.
- Inyathelo 23 Phezulu faka amaqebelengwane amathathu uze udibanise isiraphu. Nika ikhefu esele.
- Inyathelo 24 Hlanganisa ukhilimu kakhulu. Sifaka ibhokisi size siyifake efrijini iiyure ezingama-2.
- Inyathelo lama-25 Kwiibhati zokuhlambela amanzi siza kutyutyhula i-tshokoleta kunye neoli yendalo. Ipholile.
- Inyathelo 26 Jikela ikhekhe kwisitya uze uyikhulule ebhokisini.
- Inyathelo le-27 Ngoko sinekhekhe kunye nekhekhe eliphezulu. Dlulela kwiziko le-glaze kwaye ujike ikhekhe kwiindlela ezahlukeneyo ukhululeke ngokukhululekile. Ukuba kuyimfuneko, ke umgangatho womhlaba kunye ne-spatula. Ikhekhe iphinda ibuyele kwiqrijini, ukwenzela ukuba i-glaze igqitywe ngokupheleleyo.
- Inyathelo 28 Ngoku, ekuhlambeleleni kwamanzi, siya kutyhafaza ishokoleta ngaphandle kwezithako kwaye sibeke kwisirinji. Dweba kumaphepha ahlukeneyo. Siza kubeka efrijini kuze kuqinisekiswe ngokupheleleyo.
- Inyathelo 29 Xa i-glaze iba nzima kakhulu, siyinqumle ikhekhe ngokucacileyo kumacala onke. Mgalela ikhekhe kwiindawo ezifanayo. Ummese emva kokusika nganye ndihlamba phantsi kwamanzi ashisayo ndikuphelile.
- Inyathelo 30 Ngeempawu zokubhinqa ikhekhe kwaye ubhale uphawu olubhaliweyo elithi "Opera". Bon appetit!